Fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.







Preparation Time 15 minutes



Cooking Time 20 minutes







Ingredients (serves 4)







1/4 cup (60ml) olive oil



2 Spanish onions, halved, thinly sliced



1 small (200g) orange sweet potato, halved lengthways, sliced



1 red capsicum, seeded, thickly sliced



2 tsp freshly ground black pepper



1 tsp ground cumin



1/2 tsp ground turmeric



1/2 tsp ground cinnamon



1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces



2 tomatoes, cut into wedges



2 cups (400g) couscous



1/2 cup (40g) flaked almonds, roasted



1 clove garlic, crushed



2 tsp finely grated lemon rind



1 cup coarsely chopped coriander







Method







1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.



  



2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.



  



3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.







Source



Notebook: - July 2006, Page 121



Recipe by Michelle Noerianto











Saveand share Fish tagine recipe







Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fish tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fish tagine Recipe. Enjoy tasty Middle Eastern desserts and learn how to make Fish tagine.



Preparation Time 15 minutes

Cooking Time 20 minutes



Ingredients (serves 4)



1/4 cup (60ml) olive oil

2 Spanish onions, halved, thinly sliced

1 small (200g) orange sweet potato, halved lengthways, sliced

1 red capsicum, seeded, thickly sliced

2 tsp freshly ground black pepper

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp ground cinnamon

1kg thick, firm white-fleshed fish fillets (snapper or blue eye), cut into 2cm pieces

2 tomatoes, cut into wedges

2 cups (400g) couscous

1/2 cup (40g) flaked almonds, roasted

1 clove garlic, crushed

2 tsp finely grated lemon rind

1 cup coarsely chopped coriander



Method



1. Heat oil in a heavy-based saucepan over medium heat and cook onions for 3-4 minutes or until soft. Add sweet potato, capsicum and spices and stir for 1 minute. Cover with a lid and cook for 5 minutes.

  

2. Stir in 1/3 cup water, fish, tomatoes and salt to taste. Cover. Cook for 10 minutes or until fish is just cooked through.

  

3. Meanwhile, cook couscous, following packet directions. Combine almonds, garlic, lemon rind and coriander in a small bowl. Serve tagine on top of couscous, scattered with almond mixture.



Source

Notebook: - July 2006, Page 121

Recipe by Michelle Noerianto








Saveand share Fish tagine recipe



Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken & chickpea tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken & chickpea tagine Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken & chickpea tagine.



Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.



Preparation Time 15 minutes

Cooking Time 35 minutes



Ingredients (serves 4)



2 tsp olive oil

1 brown onion, coarsely chopped

2 garlic cloves, finely chopped

1 x 400g can diced tomatoes

500ml (2 cups) chicken stock

8 chicken thigh cutlets

165g (1 cup) dried apricots

3 tsp ground cumin

1 tsp ground cinnamon

Large pinch of saffron threads

1 x 400g can chickpeas, rinsed, drained

55g (1/3 cup) pitted black olives

3 tsp finely grated lemon rind

Fresh coriander sprigs, to serve

Cooked couscous, to serve

Lemon wedges, to serve



Method



1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.

2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.

3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.

4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.



Notes

Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.

For the kids: To make this dish kid friendly, simply omit the olives.



Source

Good Taste - July 2009, Page 100

Recipe by Gemma Luongo




Save and share Chicken & chickpea tagine recipe



Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Vegetable tagine with apricots recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Vegetable tagine with apricots Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Vegetable tagine with apricots.



This vegetarian tagine is full of healthy goodness. Not only is it low-GI, low-fat and diabetes-friendly, with its subtle blend of dates, apricots and spices, it tastes great too!



Preparation Time 20 minutes

Cooking Time 25 minutes



Ingredients (serves 4)



2 tsp olive oil

1 brown onion, halved, cut into wedges

2 carrots, peeled, coarsely chopped

2 garlic cloves, crushed

2 tsp finely grated fresh ginger

2 tsp cumin seeds

2 tsp ground paprika

1 x 7cm cinnamon stick

Large pinch of saffron threads

375ml (1 1/2 cups) vegetable stock

650g butternut pumpkin, deseeded, peeled, coarsely chopped

250g green beans, topped, cut into 6cm lengths

100g dried Turkish apricots

100g fresh dates, halved, pitted

1 x 400g can chickpeas, rinsed, drained

2 tsp finely grated lemon rind

1/3 cup fresh coriander leaves

Greek-style natural yoghurt, to serve



Method



1. Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft. Add the carrot, garlic, ginger, cumin seeds, paprika, cinnamon and saffron and cook, stirring, for 30 seconds or until aromatic.



2. Add stock and bring to the boil. Add the pumpkin, beans and apricots. Reduce heat to medium and cook, stirring occasionally, for 15 minutes or until the pumpkin is tender. Add dates, chickpeas and lemon rind and stir to combine.



3. Spoon among serving bowls and top with coriander. Serve with yoghurt.



Source

Good Taste - June 2006, Page 68

Recipe by Gemma Purcell





Save and share Vegetable tagine with apricots recipe 



Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken tagine with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tagine with couscous Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken tagine with couscous.



Cooking Time 25 minutes



Ingredients (serves 4)



2 tablespoons olive oil

4 (180g each) chicken thigh fillets, trimmed, halved

1 brown onion, halved, thinly sliced

2 garlic cloves, crushed

1 tablespoon Moroccan spice mix

400g can diced tomatoes

400g can chickpeas, drained, rinsed

1 zucchini, halved, cut into 1cm pieces

1 1/2 cups couscous

coriander leaves, to serve



Method



1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.



2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.



3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.



4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.



5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.



Source

Super Food Ideas - September 2007, Page 74

Recipe by Annette Forrest and Jenny Fanshaw



More Moroccan Tagine Recipes:



Fast chicken tagine

Moroccan Tagine

Easy fish tagine recipe

Moroccan Duck Tagine

Moroccan Chicken Tagine

Vegetable tagine with chickpeas & raisins  

Save and share Chicken tagine with couscous recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fast chicken tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fast chicken tagine Recipe. Enjoy quick & easy recipes and learn how to make Fast chicken tagine. This chicken dish is full of flavour!



Ingredients (serves 4)



1kg chicken thigh fillets, halved

3 tbs chermoula spice mix or paste (see note)

2 tbs olive oil

1 onion, thinly sliced

3 garlic cloves, thinly sliced

1 lemon, thinly sliced

100g blanched almonds

140g green olives

1 cup (250ml) chicken stock

Couscous and chopped coriander, to serve



Method



1. Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside. Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.



Notes

Chermoula spice mix or paste is available from delis and gourmet shops.



Source

delicious. - March 2008, Page 80

Recipe by Valli Little



More Moroccan Tagine Recipes:



Moroccan Tagine

Easy fish tagine recipe

Moroccan Duck Tagine

Moroccan Chicken Tagine

Vegetable tagine with chickpeas & raisins 

Moroccan Beef Tagine with Green Olives

Save and share Fast chicken tagine recipe



Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.