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

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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.

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Saving Money: The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents this video about Save Money on Clothes.

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Asian Salmon Recipes, Ingredients, Directions

Asian Salmon Recipes, Ingredients, Directions

I have wanted to try an Asian fish recipe for quite some time. Salmon is one of my favorite types of fish so this went together perfectly. The recipe uses Asian flavors such as soy sauce, garlic, ginger and chili sauce. I had worried that the lime zest might be a little overpowering but it turns out it wasn’t at all. It is nearly the perfect combination for fish. You can either bake or grill the salmon. The weather has been pretty nice so I went with the outdoor grill. I served this recipe with fries but white rice will go great as well. Enjoy.
Ingredients
• 2 pounds salmon filets, with skin
• 2 tablespoons olive oil
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 2 cloves garlic, minced
• 1 pinch ground black pepper
• 2 tablespoons minced onion
• 1 tablespoon sesame oil
• 2 cups long-grain white rice
• 1 teaspoon dried dill weed
• 4 cups water


Directions
1. Make several shallow slashes in the skinless side of the salmon filets. Place filets skin-side down in a glass baking dish. In a medium bowl, whisk together the olive oil, rice vinegar, soy sauce, brown sugar, garlic, pepper, onion and sesame oil. Pour the liquid over the salmon, cover and refrigerate for 1 to 2 hours.
2. Preheat the oven to 350 degrees F (175 degrees C). In a medium saucepan combine the rice, water and dill weed. Bring to a boil, then cook over medium low heat until rice is tender and water has been absorbed, about 20 minutes.
3. Remove cover from salmon, and bake in the marinating dish for about 30 minutes, or until fish can be flaked with a fork. Serve salmon over the rice, and pour sauce over.