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 

Save and share Easy lemon 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.

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

Save and share Chicken Tajine 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.

Tunisian Fish Tagine Recipe

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

Cook Time: 50 min
Yield: serves 4

Ingredients

4 teaspoons cumin seeds
2 fresh red chiles
5 tablespoons olive oil
700 g (1 lb 6 oz) potatoes, peeled and cut into 1 cm (1/2") cubes
1 1/2 teaspoons tumeric
2 medium onions, sliced into thin rings
1 stalk celery, finely chopped
4 Kaffir lime leaves, optional
2 teaspoons paprika
a pinch of saffron threads infused in 1 1/2 tablespoons warm water
4 x 150-170 g (5-6 oz) fish steaks, cod or hapuku
salt and pepper
2 x 400 g (14 oz) cans Italian tomatoes, pureed and sieved (about 2 cups)
large handful of cilantro to garnish

Directions

Toast the cumin seeds in a dry pan for 2-3 minutes over low heat. Grind to a powder in a mortar and pestle or in a spice grinder and set aside.

Seed the chilies and cut into julienne strips.

Place half of the olive oil in one large frypan and half in a nonstick pan with a lid. Put the potato into the nonstick pan. Add the tumeric and fry, tossing and turning the potatoes.

At the same time in the other pan, fry the onion and celery, stirring occasionally. When the onion begins to soften, add the garlic, lime leaves, chiles, cumin, paprika and saffron. Cook for a further 2-3 minutes, then season lightly with salt and pepper and turn off the heat. Leave in the pan while the potatoes finish cooking.

As soon as the potatoes are cooked, season the fish steaks with salt and pepper and put them on top of the potatoes. Spoon the onion mixture over and around the steaks and pour over the tomatoes. Bring to boil over a medium-high heat, immediately lower it and cover. Cook gently for 7-10 minutes or until the fish is just cooked. Taste and season.

Serve in large warmed bowl, sprinkled with cilantro

Recipe courtesy Everyday Epicurean by Catherine Bell (Ten Speed Press, 2000); Photograph by Kieran Scott 

More Tunisian Recipes

Lamb salad with tzatziki
Vegetable tagine with chickpeas & raisins
Harissa lamb with chickpeas and parsley
Tunisian Couscous
Harissa
Lentil Soup 

Save and share Tunisian 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 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

Save and share Chicken Tagine with Green Olives and Preserved Lemon 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.

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 

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.

Beef, pumpkin and date tagine

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Beef, pumpkin and date tagine Recipe. Enjoy tasty Moroccan food dishes and learn how to make Beef, pumpkin and date tagine. 

This delicious tagine will warm you up on the coldest of nights.

Preparation Time 10 minutes
Cooking Time 90 minutes

Ingredients

1 tbs extra virgin olive oil
2 brown onions, cut into wedges
2 tsp cumin seeds
1 1/2 tsp ground coriander
1 tsp ground ginger
1 tsp ground cinnamon
kg gravy beef, cut into 2cm pieces
4 cups (1L) beef or vegetable stock
500g butternut pumpkin, peeled, seeded, cut into 2cm pieces
100g fresh dates, pitted
150g Lebanese couscous
100g pkt toasted slivered almonds
1/2 cup fresh coriander leaves

Method

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the cumin, coriander, ginger and cinnamon and cook, stirring, for 1 minute or until aromatic. Add the beef and beef stock and bring to the boil. Reduce heat to very low and simmer, covered, for 1 1/4 hours or until beef is tender. Add the pumpkin and dates and simmer, partially covered, for 20 minutes or until pumpkin is tender.

2. Meanwhile, cook the couscous in a medium saucepan of boiling salted water for 5 minutes or until tender. Drain well. Add the almonds and coriander.
  
3. Divide the couscous among serving bowls. Spoon over the beef tagine and serve immediately.

Source
Notebook: - July 2007, Page 135
Recipe by Sarah Hobbs

More Moroccan Tagine Recipes:

Chicken tagine with carrots & dates
Chicken & chickpea tagine
Lamb and apricot tagine
Chicken and vegetable tagine
Lamb & broad bean tagine
Fish tagine

Save and share Beef, pumpkin and date 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 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  

Save and share Chicken tagine with carrots & dates 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 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

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.

Lamb and apricot tagine recipe

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

Ingredients (serves 4)

1/4 cup plain flour
8 (180g each) lamb forequarter chops, trimmed
2 tablespoons olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 long red chilli, thinly sliced
400g can crushed tomatoes
3/4 cup dried apricots, chopped
2 tablespoons honey
2 small zucchini, thickly sliced
1/2 cup chopped fresh coriander leaves
steamed couscous and yoghurt, to serve

Method

1. Preheat oven to 160°C/140°C fan-forced. Place flour and lamb in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based flameproof casserole dish over high heat. Cook lamb, in batches, for 2 to 3 minutes each side or until browned. Transfer to a plate.
  
2. Reduce heat to medium. Heat remaining oil. Add onion, garlic, coriander, cumin, ginger and chilli. Cook for 2 minutes or until softened. Return lamb and juices to pan with tomato, apricot, honey and 2 cups cold water. Cover. Bring to the boil.
  
3. Transfer to oven. Bake for 1 hour 15 minutes. Remove from oven. Skim fat from surface. Add zucchini. Bake, uncovered, for 30 minutes or until lamb is tender. Stir in coriander. Serve with couscous and yoghurt.

Source
Super Food Ideas - June 2008, Page 61
Recipe by Cathie Lonnie

More Moroccan Tagine Recipes:

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

Save and share Lamb and apricot 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 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

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

More Moroccan Tagine Recipes:

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

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

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

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

More Moroccan Tagine Recipes:

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

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.

Moroccan Tagine Recipe

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

Start stewing! A great winter warmer is here.

Ingredients (serves 4)

2 tablespoons olive oil
750g gravy beef, trimmed, cut into 3cm cubes
1 large brown onion, finely chopped
2 garlic cloves, crushed
2 medium carrots, peeled, halved, sliced
2 celery stalks, chopped
2 tablespoons plain flour
1 1/2 tablespoons Moroccan seasoning
2 dried bay leaves
1 cinnamon stick
2 cups beef stock
400g can diced tomatoes
400g can chickpeas, drained, rinsed
Pumpkin and potato mash and steamed
Green beans, to serve

Method

1. Preheat oven to 180°C/160°C fan-forced. Heat half the oil in a large, heavy-based, flameproof casserole dish over medium-high heat. Cook beef, in batches, for 5 to 6 minutes or until browned. Transfer to a bowl.

2. Heat remaining oil in dish. Add onion, garlic, carrot and celery. Cook, stirring, for 5 minutes or until onion has softened. Return beef to dish. Add flour and seasoning. Cook, stirring, for 1 minute. Add bay leaves and cinnamon.

3. Stir in stock and tomatoes. Cover dish. Bring to the boil. Transfer to oven. Bake for 1 hour 30 minutes. Remove from oven. Stir in chickpeas. Bake for 30 minutes or until beef is tender. Remove and discard cinnamon and bay leaves. Serve with mash and beans.

Notes
You could cook the casserole at 160C/140C for 3 hours. You could use beef chuck, skirt, topside or blade instead of gravy beef.

Source
Super Food Ideas - July 2010, Page 55
Recipe by Claire Brookman

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 Moroccan 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.

Easy fish tagine recipe

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

Go a long way towards your five-a-day with this healthy, veg-packed fish pie recipe.

Serves 4
Takes 15 minutes to make, 25-30 minutes to cook, plus marinating

Ingredients

4 x 150g sustainably sourced skinless cod fillets
500g waxy new potatoes
4 garlic cloves, chopped
3 tbsp olive oil
2 green peppers, sliced
1 yellow pepper, sliced
5 tomatoes, roughly chopped
100ml vegetable stock
100g pitted green olives
Lemon wedges and fresh coriander, to garnish

For the marinade

2 tsp ground cumin
1 tsp ground coriander
4 tbsp lemon juice
2 large garlic cloves
1 small bunch fresh coriander
1 tsp salt

Method

1. Whizz the marinade ingredients in a mini food processor or grind in a mortar and pestle until smooth. Rub half over the cod, cover and chill for between 20 minutes and an hour.
2. Meanwhile, boil the potatoes in a pan of salted water until tender, drain, then cut in half lengthways.
3. In a shallow casserole over a low heat, fry the garlic in the oil for 1-2 minutes. Add the peppers and cook for 5 minutes, then add the tomatoes and cook for a further 2 minutes. Stir in the remaining marinade and the vegetable stock. Season well.
4. Place the potatoes in a big non-stick frying pan with a lid. Top with half the tomato mixture, then with the fish, then add the remaining tomato mixture. Scatter over the olives, cover and cook over a medium-high heat for 10-12 minutes until the fish is just cooked through. Garnish with lemon wedges and coriander to serve.

Nutritional info

Per serving: 377kcals, 14.8g fat (2.3g saturated), 33.6g protein, 30.7g carbs, 10.1g sugar, 2.2g salt 

Delicious magazine

Lebanese Fish Tagine Recipe - Moroccan Fish Tagine -

Save and share Easy 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.

Aubergine and chestnut tagine with herb couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Aubergine and chestnut tagine with herb couscous recipe. Enjoy tasty Moroccan food and learn how to make Aubergine and chestnut tagine with herb couscous. This is a flavoursome vegetarian tagine.

Serves 6
Ready in 1 1/4 hours

Ingredients

1 tbsp ground coriander
2 tsp ground turmeric
1 tbsp ground cinnamon
3 tbsp olive oil
1 red onion, finely chopped
1 red chilli, finely chopped
2 garlic cloves, crushed
50g dates, finely chopped
2cm piece fresh ginger, grated
500g (about 2 small) aubergines, cut into 2cm cubes
600g pumpkin or squash, deseeded and cut into 3cm cubes
200g pack cooked, peeled chestnuts
2 x 400g cans good plum tomatoes
Handful each chopped fresh mint and coriander, plus extra coriander to garnish
Juice of 2 lemons

For the herb couscous

450g couscous
2 tbsp olive oil
5 shallots, sliced
Handful each finely chopped fresh coriander and parsley

Method

1. Heat a large saucepan over a medium heat. Add ground coriander, turmeric and cinnamon and dry-fry for 1 minute. Add the oil, onion, chilli, garlic, dates and ginger and cook, stirring occasionally, for 5 minutes, until the onion is softened.

2. Add the aubergines, cook for 5 minutes, then stir in the pumpkin and chestnuts to coat in the spices. Add 100ml water and the tomatoes, breaking them up into chunks, and simmer, stirring, for 25 minutes.

3. Meanwhile, put the couscous into a bowl and season. Pour over 450ml boiling water, add half the oil and stir once. Cover and set aside for 5-10 minutes, until the couscous is tender. Fluff up the couscous with a fork.

4. Heat the remaining oil in a frying pan over a medium heat. Add the shallots and cook, stirring occasionally, for 6-8 minutes or until soft and golden. Stir into the couscous with the fresh herbs. Season to taste.

5. Stir the herbs and lemon juice into the tagine. Serve with the couscous.

Nutritional info

Per serving: 392kcals, 12g fat (1.7g saturated), 9.5g protein, 66g carbs, 13.8g sugar, 0.2g salt 

Moroccan meatballs with herb couscous recipe - Chickpea tagine with figs - Okra Chickpea Tagine

Save and share Aubergine and chestnut tagine with herb 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.

Easy lamb tagine recipe

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

A great recipe for using up store cupboard spices – cumin, ginger, coriander and cinnamon.

Serves 4
Takes 10 minutes to make and 50 minutes-1 hour to cook

Ingredients

400g lamb leg steaks
2 tbsp olive oil
1 onion
2 garlic cloves
2 tsp ground coriander
2 tsp cumin
1 tsp ground ginger
Pinch of cinnamon
400g can chopped tomatoes
200ml chicken stock
100g pitted prunes
1 tbsp ground almonds
A handful chopped fresh coriander
 

Method

1. Brown 400g lamb leg steaks, cubed, in 2 tbsp olive oil in a pan. Set aside. Add 1 onion, sliced, and 2 garlic cloves, chopped, to the pan and fry for 5 minutes.
 

2. Add 2 tsp each ground coriander and cumin, 1 tsp ground ginger and a pinch of cinnamon, and fry for 2 minutes.
 

3. Add the lamb and a 400g can chopped tomatoes and 200ml chicken stock. Add 100g pitted prunes, chopped. Simmer for 40-45 minutes.
 

4. Stir in 1 tbsp ground almonds and a handful chopped fresh coriander. Serve with herby couscous.

Nutritional info

Per serving: 306kcals, 17.1g fat (4.4g saturated), 25.9g protein, 16.1g carbs, 13.7g sugar, 0.6g salt

Lamb Tagine Recipe - Lamb, fig & almond tagine - Traditional Lamb Tagine

Save and share Easy lamb 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.

Lamb, fig & almond tagine - How to make Lamb, fig & almond tagine

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Lamb, fig & almond tagine recipe. Enjoy tasty Moroccan food and learn how to make Lamb, fig & almond tagine.

Lift the lid on this conical cooking pot and unveil the secrets to mouth-watering Moroccan cuisine.

Preparation Time 20 minutes
Cooking Time 120 minutes

Ingredients (serves 6)

85g (1/2 cup) blanched almonds
1 tbs ghee or olive oil
2 brown onions, thinly sliced into rings
2 garlic cloves, crushed
1 tbs finely grated fresh ginger
1 cinnamon stick
1 tbs ground cumin
2 tsp ground paprika
1/2 tsp saffron threads
2kg butterfly lamb leg, excess fat trimmed, cut into 3cm pieces
250ml (1 cup) chicken stock (see note)
375ml (1 1/2 cups) water
250g pkt Angas Park
Soft & Juicy Figs
1 tbs honey
Fresh coriander sprigs, to serve

Method

1. Preheat oven to 180°C. Place the almonds on a baking tray. Bake for 6-8 minutes or until toasted. Set aside to cool.

2. Meanwhile, heat the ghee or oil in a 28cm flameproof tagine over medium heat. Cook the onion, stirring, for 5 minutes or until soft.

3. Add the garlic and ginger. Cook for 1 minute or until soft. Add cinnamon, cumin, paprika and saffron. Cook for 30 seconds or until aromatic. Add the lamb and toss to coat.

4. Add stock and water. Bring to the boil. Reduce heat to low. Cover. Cook for 1 1/2 hours or until lamb is tender.

5. Stir in the figs and honey. Cook, uncovered, for 15 minutes or until the figs are plump and the liquid reduces and thickens slightly.

6. Top with almonds and coriander.

Notes

To make this gluten free, use gluten-free stock.
With a twist: Swap figs for prunes or dates.

Source
Good Taste - May 2010, Page 102
Recipe by Michelle Southan


Benefits of Figs - Chickpea tagine with figs - Lamb Kofte Tagine Recipe

Save and share Lamb, fig & almond 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.