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Rice Chicken Dry Fruit Tajine Recipe. Vegetarian and Quinoa Variations

Posted on 24th of January, 2013 by Lévana

Rice Chicken Dry Fruit Tajine Recipe

Sephardis are great fans of dry fruit in their dishes. This wonderful Rice Chicken Dry Fruit Tajine will easily explain why. A sort of fruity take-off on the traditional paella, sans tomatoes. Growing up, we never needed any begging to come to dinner! Dry fruit pairs beautifully with many exciting aromatic ingredients, such as curry, meat, cinnamon, ginger, jasmine rice. The use of nuts in our cooking is a classic. Consider this a complete meal.

No problem making this meal vegetarian. No chicken. Proceed just as instructed, skipping the chicken
This dish will be delicious made with quinoa as well. Scroll down to the bottom for the cooking time adjustment.

ingredients:

1/3 cup olive oil

2 large onions, sliced very thin (food processor)

2 cups brown jasmine or basmati rice

2 teaspoons turmeric

2 good pinches saffron

1 tablespoon cinnamon

2 inch piece ginger, grated

8 cups water

8 chicken cutlets, diced

2 cups dried apricots, coarsely chopped

2 tablespoons orange flower water

1 large bunch flat parsley, minced

½ cup slivered almonds or pine nuts, toasted (325 degree oven 12-15 minutes)

 Instructions:

Heat the oil in a wide bottom pot. Add the onion and cook, on a medium flame, until very dark. Add the rice, turmeric, saffron, cinnamon and ginger, and sauté a few minutes, until fragrant. Add the water and bring to a boil. Reduce to medium, and cook covered 20 minutes. Stir in the chicken and cook covered 15 more minutes. Stir in the fruit and parsley and cook covered 5 more minutes. Transfer everything to a platter, and stir in the almonds just before serving.

Vegetarian Quinoa Dry Fruit Tajine:
Substitute quinoa for the rice. Omit the chicken. Use 2 cups quinoa, 4 cups water. All other ingredients remain as is. Heat the oil in a wide bottom pot. Add the onion and cook, on a medium flame, until very dark. Add the quinoa, turmeric, saffron, cinnamon and ginger, and sauté a few minutes, until fragrant. Add the water and bring to a boil. Reduce to medium, and cook covered 15 minutes.  Stir in the fruit and parsley and cook covered 5 more minutes. Transfer everything to a platter, and stir in the almonds just before serving.

Filed under: Almond Recipes, Apricot Recipes, Chicken Recipes, Ginger Recipes, Gluten Free Recipes, Kosher Recipes, Moroccan Chicken Recipes, Moroccan Recipes, Paella Recipes, Quinoa Recipes, Recipes, Rice Recipes, Sephardi Recipes, Tajines Recipes

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4 Questions

    • Lévana, on Said:

      Sara It is best warm, but room temperature (not cold) would be very acceptable. It’s interesting: Last night I had some of this dish leftover from a party, and threw it into a salad, adding some sliced romaine and some toasted nuts, dressing etc, and my husband loved it.

  1. Prag, on Said:

    I cant’ say I’ve ever had fruited meat/chicken, very interesting.

    Although I once ate mandarin schnitzel, which was pretty good.

    As usual the picture says it all, sounds and looks delicious.

    Reply