Middle Eastern chicken & apricot stew recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Middle Eastern chicken & apricot stew recipe . Enjoy tasty Middle Eastern food and learn how to make fantastic Middle Eastern chicken & apricot stew. 

A stew doesn't have to be a long time cooking, this speedy little number can be made after work
Easy

Serves 4
Cook 30 mins
Low-fat

Ingredients

olive oil
1 large onion , chopped
1 tbsp root ginger , grated
2 garlic cloves , chopped
4 skinless chicken breasts , cut into chunks
2 tsp baharat or ras-el-hanout spice blend (look for Bart spices in the supermarket)
100g red lentils
10 ready-to-eat apricots , finely chopped
1 lemon , juiced
750ml chicken stock
a handful of mint or coriander (or both), chopped
a handful of pomegranate seeds (optional)

Method

1. Heat 1 tbsp olive oil in a pan. Add the onion, ginger and garlic, and season. Cook for 8 minutes and then add the chicken. Cook for 5 minutes and then add the spice blend, lentils, apricots and lemon juice.
2. Stir in 750ml of stock or water and simmer for 15 minutes. Stir in the herbs and pomegranate seeds (if using) and serve with rice or couscous.


Nutrition per serving
295 kcalories, protein 41.6g, carbohydrate 28.3g, fat 2.5 g, saturated fat 0.6g, fibre 3.6g, salt 0.29 g

Recipe from olive magazine, February 2010.


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Spicy falafels recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Spicy falafels recipe . Enjoy tasty Middle Eastern food and learn how to make tasty & Spicy falafels. 

Cheap and easy to make - stuff them into pittas with salad, or serve with couscous and hummus (houmous).

Easy
Serves 6
Easily doubled
Prep 10 mins
Cook 10 mins
Ready in 20 minutes
Freezable
Vegetarian

Ingredients

2 tbsp sunflower or vegetable oil
1 small onion , finely chopped
1 garlic clove, crushed
400g can chickpeas , washed and drained
1 tsp ground cumin
1 tsp ground coriander (or use more cumin)
handful parsley , chopped, or 1 tsp dried mixed herbs
1 egg , beaten

Method

1. Heat 1 tbsp oil in a large pan, then fry the onion and garlic over a low heat for 5 mins until softened. Tip into a large mixing bowl with the chickpeas and spices, then mash together with a fork or potato masher until the chickpeas are totally broken down. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg, then squish the mixture together with your hands.

2. Mould the mix into 6 balls, then flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 mins on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.

Nutrition per serving:

105 kcalories, protein 5g, carbohydrate 8g, fat 6 g, saturated fat 1g, fibre 2g, sugar 1g, salt 0.27 g

Recipe from Good Food magazine, October 2006. 

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Tandoori lamb kebabs recipe

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

Equipment
You'll need 8 pre-soaked bamboo skewers

Ingredients (serves 8)

300g lamb mince
2cm piece ginger, finely chopped
1 garlic clove, finely chopped
1 teaspoon ground cumin
2 tablespoons tandoori curry paste
1/3 cup plain, natural yoghurt
olive oil cooking spray

Method

1. Place mince, ginger, garlic, cumin and a pinch of salt in a medium bowl. Using your hands, mix until well combined. Shape into eight 10cm-long sausages. Thread onto skewers. Place in a large ceramic dish.

2. Combine tandoori paste and yoghurt in a bowl. Pour over skewers and turn to coat. Cover and refrigerate for 3 hours or overnight, if time permits.

3.  Preheat a barbecue plate or chargrill on medium-high heat. Lightly spray with oil. Cook kebabs for 6 minutes each side or until cooked through. Remove to a plate. Cover and set aside for 5 minutes. Serve with raita (see related recipe).

Notes

Use wet hands when shaping mince into sausages to prevent the mixture sticking to your hands.

Source
Super Food Ideas - October 2007, Page 42
Recipe by Alison Adams
 
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