Chicken with Mushroom and Tomato Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken with Mushroom and Tomato Recipe. Enjoy Middle Eastern food and learn how to make Chicken with Mushroom and Tomato.

Preparation time :     25 minutes
Cooking time :     25 minutes

Ingredients

2 tablespoons olive oil
10 baby onions, peeled
500 g skinned chicken breasts, cut into large cubes
3 cloves garlic, crushed
1 cup mushrooms or 100 g
1 tablespoon plain flour
2 medium tomatoes or 300 g, peeled and chopped
2 tablespoons tomato paste
Pinch of ground black pepper, to taste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
2 tablespoons fresh parsley, chopped

Preparation

Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.

Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.

Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.

Add the chopped parsley; stir and serve.

Serving tips :     Serve this dish with boiled potato or steamed rice.

Nutritional Information

Fats :     12.00 g
Protein :     22.00 g
Carbohydrate :     13.00 g
Energy :     251.00 Kcal

More Middle Eastern recipes:

Saudi Rice with Meat and Chickpeas
Iraqi Biryani
Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew

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Spiced Chicken and Lentils Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spiced Chicken and Lentils Recipe. Enjoy Middle Eastern chicken recipes and learn how to make Spiced Chicken and Lentils.

Ingredients

3 Tbsps oil
4 chicken breasts, cut into cubes
1 onion, chopped
2 garlic cloves, chopped
½ tsp fresh ginger, chopped
½ tsp ground masala, (hot pepper, cinnamon, coriander, cumin, black pepper, cloves - Indian spice)
½ tsp ground turmeric
¼ tsp hot sauce (optional)
1 cup cooked orange lentils
2 cups stock or water for the lentils
salt and pepper
1 tomato, sliced
1 Tbsp fresh chopped coriander
2 Tbsps lemon juice

Garnish

2 Tbsps oil
½ tsp cumin seeds
2 whole garlic cloves
1 hot pepper (optional)
1 curry leaf

Method

• Heat oil in a pan on medium heat and cook chicken cubes until cooked half way, remove and set aside.
• In the same pan add onions, garlic, ginger, masala, turmeric and hot sauce and stir for 5 minutes.
• Return the cooked chicken to the pot then add the stock.
• Add the lentils to the pot and season with salt and pepper.
• Add the tomato slices, coriander, and lemon juice, cover the pot and leave on medium heat till chicken is fully cooked, approximately 15-20 minutes.
• To garnish, heat oil in a pan, add cumin, garlic, hot pepper and curry leaf, mix and remove from heat.
• Spoon the garnish mix over the chicken and lentils, also garnish with fresh chopped coriander.

*Cooking the lentils: wash the lentils and boil in water.
The amount of water should be twice the amount of lentils.
Cook on medium heat until done then strain.
*Masala: a mix of roasted ground spices the Indian kitchen is well known for. 

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Chicken Tikka - How to Make Chicken Tikka

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

Ingredients

½ kilo boneless skinless chicken breast
1 cup yogurt
salt and pepper
1 tsp cumin
1 tsp ground coriander
1 Tbsp paprika
4 Tbsps fresh coriander, chopped

Method

• Wash chicken breasts, pat dry then cut evenly into cubes
• Mix together the yogurt, cumin, coriander, salt and pepper

* For red Tikka, add paprika to the yogurt mix and stir until it turns red in color
* For green Tikka, add coriander the yogurt mix and stir until it turns green

• Place the chicken in the yogurt mix, cover and refrigerate for 6 hours
• After marinating the chicken, place cubes on wooden skewers making sure the chicken is placed in the middle of the skewers
• Lay the chicken skewers on a baking pan and cook in a 350 degree oven for 30 minutes
• You can also grill the skewers to add grill marks to the chicken

Chef Osama

More Grilling Recipes: 

Minted lamb kebabs with tabbouleh
Chicken kebabs with lemon and coriander couscous
Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce

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Iraqi Biryani - How to Make Iraqi Biryani

Enjoy our collection of Delicious & Tasty Ramadan Recipes!
 
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Iraqi Biryani Recipe. Enjoy tasty Middle Eastern main dishes and learn how to make Iraqi Biryani. 

Serves: 7 persons
Preparation time : 35 minutes
Cooking time : 45 minutes

Ingredients

250 g minced lamb
2 tablespoons fresh parsley, finely chopped
2 tablespoons onions, finely chopped
1 cup vegetable oil or 220 g, for deep frying
1 medium potato or 150 g, cut into medium cubes
1 medium carrot or 150 g, cut into medium cubes
1 medium onion or 125 g, sliced
½ cup frozen green peas or 80 g, thawed
1 whole chicken or 800 g, cooked, without bones and shredded
2 tablespoons raisins
¼ teaspoon ground black pepper
Pinch of saffron filaments
½ cup almonds or 75 g, peeled and toasted
2 tablespoons ghee
¾ cup vermicelli or 75 g
2 cups rice or 400 g, washed
2 cubes MAGGI® Chicken Bouillon
1½ teaspoons arabic mixed spicess
4 cups water or 1000 ml
 
Preparation

In a mixing bowl, combine minced lamb, onion and parsley (season with salt and pepper). Form meat mixture into small balls; place in a baking tray and bake in a preheated oven at 200˚C for 10 minutes or until meat balls are cooked. Remove and set aside.

Meanwhile, deep fry potato and carrot in the hot oil (reserve 2 tablespoons of oil) and set them aside over a kitchen tissue to absorb any excess oil.

In a medium saucepan, heat the reserved oil and sauté onion until its tender then add green peas, shredded chicken meat, raisins, black pepper powder, saffron leaves, almonds, the prepared meat balls potato and carrot. Stir until well combined and set aside (add salt to your taste).

In a medium pot, melt the ghee, add the vermicelli and stir until vermicelli is changed in color to golden brown; Add rice, MAGGI® Chicken Bouillon cubes and spices (add salt if needed). Stir for seconds then add the water and stir constantly to boil. Cover and simmer over a low heat for 20 minutes or until rice is cooked.

Add the prepared meat and vegetable mixture over the rice and mix all carefully with the rice. Cover and cook for another 5 minutes then serve.

Serving tips :     Serve with green salad and laban drink.

Nutritional Information:

Fats :     40.00 g
Protein :     36.00 g
Carbohydrate :     68.00 g
Energy :     774.00 Kcal

More Middle Eastern recipes:

Iraqi Style Dolma
Chicken and Eggplant
Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa

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Chicken and Eggplant Recipe - How to Make Chicken and Eggplant

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and Eggplant Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and Eggplant.  

Ingredients

3 tablespoons flour
salt and pepper
½ teaspoon ground cumin
½ teaspoon dried ground coriander
4 split chicken breasts with wings, skin on
3 tablespoons oil
1 onion, chopped
2 cloves garlic, chopped
½ teaspoon thyme
½ tsp oregano
1 eggplant, peeled and cut into cubes
2 tablespoons oil
1 cup tomato juice

Method

- Season the flour with salt, pepper, cumin and coriander
- Cut each chicken breast into 2 pieces keeping bones, skin and wings
- Dredge the chicken in the flour mixture and shake off the excess
- Heat the oil in a frying pan on medium heat. Begin frying the chicken skin side down making sure to brown both sides.
- Remove the chicken from the pan and set aside.
- In the same pan cook the onions for 5 minutes until caramelized.
- Add the garlic, thyme, oregano, salt and pepper to the onions and stirring for a few minutes, remove from the heat
- Salt the eggplant cubes and let stand for some time, wash with water then press the excess moisture from the pieces using paper towels.
- Heat oil on medium heat and brown the eggplant cubes, remove from heat.
- Add the eggplant to the cooked onions stirring over medium heat. Add the tomato juice and bring to a boil.
- Lower the heat, place the chicken back into the pan, cover and let cook for 30 minutes or until chicken is fully cooked
- Garnish with thyme and oregano.

More Middle Eastern recipes:

Chicken with saffron, honey and macadamias
Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice  

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Chicken with saffron, honey and macadamias recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken with saffron, honey and macadamias Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken with saffron, honey and macadamias.

Chicken marylands are marinated with onions and spices then roasted with a classic Middle Eastern combination of rose water, honey and nuts. Almonds are traditional but this works well with macadamias and hazelnuts, too.

Ingredients

2 onions, halved and cut into 1cm wedges
1 red capsicum, cut into thick strips
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp paprika
1 tsp allspice
Good pinch of saffron strands, crushed
4 tbsp olive oil
2 tbsp lemon juice
1 tsp sea salt
½ tsp cracked black pepper
4 chicken marylands
100ml water or white wine
150g mixed nuts
1 tbsp rose water
2 tbsp honey
2 tbsp coriander leaves

Method

In a large bowl, mix onions, red capsicum, ginger, cinnamon, paprika, allspice, saffron, olive oil, lemon juice, salt and pepper. Cut two slashes into each drumstick and rub the marinade into chicken. Coat well, then leave for an hour or overnight in the fridge. Heat oven to 190C.

Arrange chicken and marinade in a baking tray, add water or wine and bake for 35 minutes.

Scatter nuts on a second tray and bake for three minutes until lightly golden. Remove nuts and roughly chop. Whisk rose water and honey together, add nuts and spoon over chicken.

Bake for a further 10 minutes or until chicken is cooked and nuts are golden. Scatter with coriander and serve with pan juices over rice or couscous.
Serves 4

Chef: Jill Dupleix Photo: Marina Oliphant Source: The Sydney Morning Herald Friday May 14, 2010 Middle Eastern, 45 mins plus, Contemporary, Healthy, Dinner

More Middle Eastern recipes:

Middle Eastern sticky lamb shank stew
Arabian Biryani
Kabsa
Rice Boukhari with Meat
Chicken with Eggplant and Cauliflower Rice
Kabsa or Kabseh Recipe (Chicken & Rice)

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Easy lemon chicken tagine recipe

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

Here's the latest coop - a fresh-look chicken delight to please the cluckiest guest!

Ingredients (serves 4)

2 tablespoons plain flour
2 tablespoons Moroccan seasoning
8 (110g each) Steggles chicken lovely legs
1 tablespoon olive oil
2 red onions, halved, sliced
3 garlic cloves, crushed
1 cup chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve

Method

1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  
2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  
3. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  
4. Serve tagine with couscous, almonds and coriander.

Source
Super Food Ideas - April 2010, Page 34
Recipe by Donna Boyle
 
More Tagine Recipes:

Chicken, harissa and aubergine tagine
Chicken Tajine
Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates 

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Chicken, harissa and aubergine tagine recipe

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

Ingredients

2 large aubergines
1¼ tbsp olive oil
1 onion, finely chopped
8 skinless chicken thighs, excess fat removed
1½ tbsp harissa paste
1 tbsp tomato puree
500ml chicken stock, cold
2 tsp cornflour
200g couscous
2 tbsp chopped coriander

Preparation

Heat the oven to Gas 6, 180ºC fan, 200ºC.

Lightly rub the aubergines with oil and place on a baking tray. Bake for 20 minutes, turning once.

Heat the remaining oil in a large, heavy-based casserole dish or tagine. Add the onion and saute for 2-3 minutes. Add the chicken to the dish, reduce the heat and cook for 10 minutes, until lightly browned. Stir in the harissa and tomato puree.

Pour in 400ml (14fl oz) of the stock and bring to a simmer. Remove the stalk from the cooked aubergines and cut them into chunks. Add to the chicken, cover and simmer for 20-25 minutes, until the chicken thighs are cooked and juices run clear.

Mix a little of the casserole liquid into the cornflour then stir back into the chicken to thicken. In a separate dish pour the remaining stock over the couscous and stir in the coriander. Spoon the couscous over the chicken and return the lid. Turn off the heat for 5 minutes until the couscous is cooked.

Fluff the couscous with a fork before serving.

TESCO Realfood

More Moroccan Tagine Recipes:

Chicken Tajine
Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine

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Chicken kebabs with lemon and coriander couscous recipe

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

Ingredients

4 skinless chicken breasts
1 tbsp olive oil
1 clove garlic, crushed
1 tsp ground coriander
1 tsp ginger
1 tsp cinnamon
pinch of cayenne
Juice of 2 lemons
250g couscous
3 tbsp fresh coriander, chopped
100g pitted black olives, chopped
Seasoning

Preparation

If using wooden skewers soak for at least 10 minutes. Toss the chicken with the oil, garlic, ground spices, cayenne, 1 tbsp lemon juice and seasoning allow to marinate for 10 minutes or 1 hour if you have time.

Preheat the grill to high. Thread the chicken into the skewers and grill for 10 to 12 minutes turning occasionally or until cooked.

Meanwhile, prepare the couscous to the packet instructions, then fluff up with a fork. Drizzle with a little olive oil, add the remaining lemon juice, coriander and olives to the couscous and season.

Transfer to serving plates and serve the chicken kebabs with any pan juices and the couscous.

TESCO Realfood 

More kebab Recipes: 

Chili-Lime Chicken Kabobs
Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous

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Chicken Tajine Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tajine Recipe. Enjoy the Moroccan cuisine and learn how to make Chicken Tajine. 

Ingredients

1          whole chicken, approximately 3½ to 5 lbs.
2          medium onions, diced
4          cloves of garlic, minced
1/2       Cup chopped Cilantro
1/2       Cup chopped parsley
1/2       tea spoon grated fresh ginger
1/2       tea spoon turmeric
2          Table spoon olive oil
1          Cup water
2          pickled lemons
1/2       Cup olives, not pitted

Method

-   Rinse Chicken inside and out; rub with salt. Rinse well again and pat dry.
-   Heat olive oil in a heavy pot over a medium-high heat.
-   Mix together, onion, garlic, spices, parsley, cilantro, salt and pepper to taste.
-   Rub the chicken with ½ of the mixture and carefully place in the heated pot; turning until the chicken is golden brown. Add water and cover.
-   Reduce heat and simmer for one hour or until cooked.
-   Chop one pickled lemon and combine with the remaining onion and spice mixture and add the mixture to the pot.
-   Rinse and drain the olives and add to the chicken. Continue to heat uncovered for an additional 15 minutes.
-   Remove the chicken. Set aside in a warm place.
-   Continue to heat the remaining liquid until it is reduced.
-   Cut the remaining pickled lemon into strips.
-   Place chicken on a serving dish, garnish with the sauce, olives and pickled lemon strips 

Chef Osama

More Moroccan Tagine Recipes:

Chicken Tagine with Green Olives and Preserved Lemon
Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine

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Chili-Lime Chicken Kabobs Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chili-Lime Chicken Kabobs Recipe. Enjoy tasty & easy Middle Eastern Barbecue Recipes and learn how to make Chili-Lime Chicken Kabobs.  

Prep Time: 15 Min | Cook Time: 15 Min | Ready In: 1 Hr 30 Min

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
cayenne pepper to taste
salt and freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves - cut into 1 1/2 inch pieces
skewers

Directions

1. In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.

2. Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.

3. Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Nutritional Information

Amount Per Serving  Calories: 227 | Total Fat: 13g | Cholesterol: 65mg 

More kabob Recipes: 

Sirloin Kabobs Recipe
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs with a Chile-Yogurt Sauce
Marinated Lamb Kebabs
Shish Kabob with Yogurt Sauce and Lemon-Olive Couscous
Lebanese Lamb Kabobs

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Chicken Tagine with Green Olives and Preserved Lemon Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken Tagine with Green Olives and Preserved Lemon Recipe. Enjoy tasty & easy Middle Eastern food recipes and learn how to make Chicken Tagine with Green Olives and Preserved Lemon.   

Level: Intermediate | Yield: 4 to 6 servings

Ingredients

1 cinnamon stick
1 teaspoon whole black peppercorns
1 teaspoon cumin seeds
1 teaspoon sweet or hot paprika
1 teaspoon red pepper flakes
1/4 teaspoon whole cloves
3 tablespoons extra-virgin olive oil, plus more for frying
4 cloves garlic, sliced
1 teaspoon chopped fresh ginger
1 handful fresh cilantro leaves, chopped
2 bay leaves
1 large pinch saffron
1 (3 1/2 to 4 pound) free-range chicken, cut into 10 pieces
Kosher salt and freshly ground black pepper
1 medium onion, coarsely chopped
1 preserved lemon, recipe follows
1/2 cup cracked green olives
1 cup chicken stock
Couscous with Apricots, recipe follows

Directions

In a skillet over medium heat, toast the cinnamon, peppercorns, cumin, paprika, red pepper flakes, and cloves until they start to smoke. Remove from the heat and grind in a spice grinder.

In a bowl large enough to accommodate the chicken, add the oil, spice mix, garlic, ginger, cilantro, bay leaves and saffron. Mix to a paste. Add chicken, rubbing the marinade over all the pieces. Cover and refrigerate for 2 hours or overnight.

Remove the chicken from the marinade and reserve marinade. Pat chicken dry and season with salt and pepper. In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Put in chicken pieces and lightly brown on both sides, about 5 minutes. Add onions and cook until just starting to brown, about 3 minutes. Rinse preserved lemon well. Scoop out flesh and discard; cut peel into strips and add to pan. Add reserved marinade, olives, and chicken stock. Cover tightly and cook over medium low heat for 30 to 35 minutes, or until chicken is cooked through. Remove bay leaf and discard. Taste juices and adjust seasoning. Place chicken on a warm platter. Spoon juices with the preserved lemon, olives, and onions over chicken and serve accompanied by Couscous with Apricots.

Preserved Lemons:
6 to 8 lemons, unwaxed
2 cups kosher salt

Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening.

Yield: about 4 lemons
Prep Time: 20 minutes
Cook Time: none
Inactive Prep Time: 1 month

Couscous with Apricots:
1 1/2 cups couscous
2 cups hot chicken stock
10 dried apricots, chopped
2 scallions, sliced thin, green parts only
1 orange, juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish

Put the couscous in a medium bowl; pour the hot stock over it and stir to combine. Cover and let sit for 10 to 15 minutes. Uncover and fluff with a fork. Add the apricots, scallions, and orange juice; drizzle with olive oil and season with salt and pepper. Toss gently to combine. Garnish with chopped parsley.

Yield: 4 to 6 servings
Prep Time: 10 minutes
Inactive Prep Time: 15 minutes

Recipe courtesy Tyler Florence
Show: Food 911 Episode: Moroccan in Miami

More Moroccan Tagine Recipes:

Quick Tagine-Style Chicken
Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine

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Quick Tagine-Style Chicken

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Quick Tagine-Style Chicken Recipe. Enjoy tasty & easy Moroccan food dishes and learn how to make Quick Tagine-Style Chicken.

Cook Time: 23 min | Level: Easy | Yield: 4 servings

Ingredients

2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, smashed beneath the flat of your knife with the heel of your hand, discard skins
1 1/2 to 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-size pieces
1 1/2 teaspoons grill seasoning blend (recommended: Montreal Seasoning by McCormick) or coarse salt and coarse pepper
2 medium or 1 large yellow skinned onion, quartered and sliced
10 pitted prunes, coarsely chopped
1-ounce box or 1/4 cup golden raisins
2 cups good quality, low sodium chicken stock, available in paper containers on soup aisle

Spice blend:
1 1/2 teaspoons ground cumin
1 1/2 teaspoons sweet paprika, eyeball it
1/2 teaspoon ground coriander, eyeball it
1/2 teaspoon tumeric, eyeball it
1/8 teaspoon cinnamon, a couple pinches

Couscous:
1 1/2 cups chicken stock
1 1/2 cups couscous
2 tablespoons extra-virgin olive oil, eyeball it
2 scallions, finely chopped

Condiments:
Chopped cilantro leaves or flat-leaf parsley
Finely chopped scallions
Mango chutney, any variety and brand -- available on the condiment or International food aisles

Directions

Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir.

To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork.

Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Supermarket Exotic 

More Moroccan Tagine Recipes:

Beef, pumpkin and date tagine
Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine

Save and share Quick Tagine-Style Chicken recipe 

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Chicken tagine with carrots & dates recipe

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

With tasty baby carrots, sweet dates and succulent chicken pieces, this dish has it all.

Preparation Time 15 minutes
Cooking Time 70 minutes

Ingredients (serves 4)

35g (1/3 cup) flaked almonds
3 tsp olive oil
8 chicken drumsticks
2 brown onions, halved, thinly sliced
2 garlic cloves, thinly sliced
2 tsp ground cumin
2 tsp ground ginger
1 tsp ground turmeric
250ml (1 cup) chicken stock
1 x 400g can diced tomatoes
1 bunch baby (Dutch) carrots, ends trimmed, peeled
85g (1/2 cup) dried pitted dates
2 tsp honey
Cooked couscous (optional), to serve
Ground cinnamon, to serve
Fresh coriander sprigs, to serve

Method

1. Preheat oven to 180°C. Spread the almonds over a baking tray. Bake in oven for 4 minutes or until toasted. Transfer to a heatproof bowl.
  
2. Heat 1 teaspoon of oil in a flameproof casserole dish over medium-high heat. Add half the chicken and cook, turning occasionally, for 6 minutes or until golden. Transfer to a plate. Repeat with remaining chicken, reheating the dish between batches.
  
3. Heat remaining oil in the dish over medium heat. Add the onion and garlic, and cook, stirring occasionally, for 5 minutes or until the onion is soft. Add the cumin, ginger and turmeric, and stir to coat.
  
4. Add the stock and tomato. Bring to the boil. Add the chicken, carrots and dates. Cover and bake for 40-45 minutes or until chicken is cooked through. Stir in the honey. Season with salt and pepper.
  
5. Divide the chicken mixture and couscous, if desired, among serving dishes. Sprinkle with the almonds and cinnamon. Top with coriander to serve.

Notes
Freezing tip: Cool at the end of step 4. Transfer to an airtight container. Label, date and freeze for up to 3 months. Thaw overnight in fridge. Preheat oven to 180°C. Place in a casserole dish. Bake, covered, until heated through. Continue from step 5.
To check the chicken in step 4, test with a fork to see if the meat comes easily away from the bone.

Source
Good Taste - July 2008, Page 21
Recipe by Gemma Luongo

More Moroccan Tagine Recipes:

Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine  

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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 tasty Moroccan food 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
 
More Moroccan Tagine Recipes:

Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots

Save and share Chicken & chickpea tagine recipe

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Chicken and vegetable tagine recipe

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

If you've got a vegetarian member of the family, but everyone else prefers meat, this recipe will show you how to make one dish suit everyone.

Ingredients (serves 4)

1/4 cup olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, peeled, finely grated
3 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 cups vegetable stock
600g sweet potato, cut into 4cm pieces
450g eggplant, cut into 4cm pieces
125g green beans, trimmed, halved
700g chicken thigh fillets, cut into 3cm pieces
1 1/2 cups couscous
1/3 cup coriander leaves, roughly-chopped

Method

1. Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
  
2. Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
  
3. Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
  
4. Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes. Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains. Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander. Serve.

Notes
Vegetarian option: Reduce chicken to 600g. Follow steps 1 to 2. Remove 1/4 of mixture to smaller saucepan. Place over medium heat. Add 125g can drained and rinsed chickpeas. Cook for 5 minutes or until warmed through. Spoon over couscous. Serve.

Source
Super Food Ideas - October 2006, Page 69
Recipe by Tracy Rutherford

More Moroccan Tagine Recipes:

Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine

Save and share Chicken and vegetable tagine recipe

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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

More Moroccan Tagine Recipes:

Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Moroccan Tagine
Easy fish tagine recipe
Moroccan Duck Tagine

Save and share Chicken & chickpea tagine recipe

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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

More BBQ Recipes:

Grilled Moroccan Chicken
Moroccan Beef Kebab Skewers
Lebanese Lamb Kabobs
Lamb and Olive Skewers with Cucumber Salad
Moroccan Chicken Skewers with Herb Sauce
Moroccan Rub Lamb Chops

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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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