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




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Moroccan chicken skewers recipe

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



Ingredients (serves 4)



750g Lilydale chicken breast fillets, chopped

2 tablespoons Moroccan seasoning

1 1/4 cups chicken stock

1 cup couscous

1 tablespoon extra-virgin olive oil

150g chargrilled red capsicum, chopped

150g chargrilled eggplant, chopped

1/3 cup coriander leaves

olive oil cooking spray

1/3 cup Greek-style yoghurt



Method



1. Place chicken on a plate. Sprinkle with seasoning and turn to coat. Thread chicken onto skewers.

2. Place stock in a saucepan over high heat. Cover and bring to the boil. Remove from heat and add couscous. Stir with a fork. Cover and stand for 5 minutes.

3. Transfer couscous to a large bowl. Drizzle with oil. Stir with a fork to separate grains. Add capsicum, eggplant and coriander. Season with salt and pepper. Stir gently to combine.

4. Spray skewers with oil. Preheat barbecue plate on medium-high heat. Barbecue skewers for 3 minutes each side or until chicken is just cooked through.

5. Spoon couscous salad into bowls. Top with skewers and serve with yoghurt.



Notes

You will need 12 pre-soaked skewers



Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean.



Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.



Source

Super Food Ideas - November 2006, Page 24

Recipe by Tracy Rutherford



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Chicken Cheese Rolls with Mustard and Mint Sauce Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Cheese Rolls with Mustard and Mint Sauce Recipe. Enjoy tasty Middle Eastern recipes and learn how to make Chicken Cheese Rolls with Mustard and Mint Sauce.



Preparation time : 35 minutes

Cooking time : 40 minutes

Serves 5 persons 



Ingredients



2 medium red bell pepper or 300 g, seeded and cut into halves

8 small skinned chicken breasts or 600 g, sliced

150 g low fat halloumi, cut into fingers shape

1 tablespoon dried oregano

2 tablespoons olive oil

1 small onion or 75 g, chopped

2 tablespoons plain flour

1 tablespoon mustard

1 medium tomato or 150 g, peeled and chopped

2 cubes MAGGI® Chicken Less Salt Bouillon

2½ cups water or 625 ml

¼ teaspoon ground black pepper

1½ tablespoons fresh mint, finely chopped



Preparation



Place a saucepan on heat with some water. Bring to boil then add the bell pepper and simmer for 3 minutes. Cool and drain then peel the skin and set them aside.



Place chicken slices between 2 sheets of waxed paper and pound with a mallet to uniform thin thickness.



Place slice of red bell pepper on the chicken fillet (cut the bell pepper to fit the chicken slice) then the cheese and sprinkle with some oregano. Roll up and secure with toothpick.



Warm the olive oil in a large non-stick saucepan, add the chicken rolls and cook from all sides until it’s brown in color. Remove chicken and set them aside.



In the same saucepan; Add the onion and stir for 2 minutes then add the flour and stir for another 2 minutes. Add the mustard, tomato, MAGGI® Chicken Less Salt Bouillon cubes, water and black pepper and stir to boil, simmer for 10 minutes with occasional stirring.



Blend the sauce using an electric hand blender then strain and place in a clean saucepan.



Remove toothpicks from the chicken. Add the chicken into the sauce and simmer for 8 minutes or until chicken is completely cooked. Add the chopped mint and simmer for 2 minutes, stir and serve.



Serving tips :     Serve this dish with steamed French beans. 



Nutritional Information:



Fats :     17.00 g

Protein :     34.00 g

Carbohydrate :     13.00 g

Energy :     343.00 Kcal



More Chicken Recipes:



Slow Cooked Moroccan Chicken

Moroccan chicken, carrot and chickpea soup

Moroccan Chicken with Squash and Dried Plums

Moroccan-style chicken

Moroccan Chicken Skewers with Herb Sauce

Moroccan honey chicken with couscous

 

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Chicken kofta recipe

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



Ingredients (serves 6)



750g chicken mince

1 onion, coarsely grated

1 egg, lightly beaten

1 cup (70g) fresh white breadcrumbs

1 long green chilli, seeds removed, finely chopped

1 tsp garam masala

2 tbs chopped coriander leaves, plus extra to garnish

1 tbs freshly grated ginger

1 tbs olive oil

3 tbs korma curry paste

400g can chopped tomatoes

200ml canned coconut milk

200ml chicken stock

2 tsp brown sugar

1 tbs lemon juice

Naan bread, to serve



Method



1. Preheat the oven to 200°C. Line a baking tray with baking paper.



2. Place the chicken mince, onion, egg, breadcrumbs, chilli, garam masala, chopped coriander and half the ginger in a bowl with 1 teaspoon salt. Mix with your hands until well combined. Using damp hands, roll mixture into 30 walnut-sized balls, then place on tray in a single layer. Bake for 15 minutes until light golden.



3. Meanwhile, heat oil in a deep frypan over medium heat. Add curry paste and remaining ginger, then stir for 1 minute until fragrant. Add tomatoes and cook for 2 minutes, then add coconut milk, stock and sugar. Bring to a boil, then reduce heat to medium-low and simmer for 5 minutes. Add kofta and simmer for 20 minutes until kofta are cooked through and sauce has thickened. Stir in lemon juice to taste.



4. Serve kofta with pilau rice garnished with extra coriander and naan bread.



Source

delicious. - October 2008, Page 75

Recipe by Valli Little



More Kofta Recipes:



Lamb kofta with mint and garlic yoghurt

Lamb kofta with fattoush

Lamb kofta with quke salad & saffron yoghurt

Grilled Lamb Kofta Kebabs with Pistachios and Spicy Salad Wrap

Lamb kofta with Lebanese bread and hummus

Lamb Kofte Tagine



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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



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