Chicken Tagine Recipe

 
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken Tagine Recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken Tagine.

Recipe courtesy of Melissa d'Arabian

SHOW: Ten Dollar Dinners
EPISODE: Dreamin' of Tagine

Total Time: 1 hr 15 min
Prep: 15 min
Cook: 1 hr

Yield: 4 servings
Level: Easy

Ingredients

2 pounds chicken thighs and drumsticks
Kosher salt and freshly ground black pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
1 tablespoon fresh ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon ground cinnamon
3 cloves garlic, pressed
1/4 cup wine
1/4 cup chicken broth
1 Confit lemon, chopped, recipe follows
1/2 cup gently crushed briny olives
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh cilantro
Couscous, for serving
Lemon Confit:
3 organic lemons, skin scrubbed well
Kosher salt
4 peppercorns
1/2 lemon, juiced

Directions

Pat the chicken dry, and season well with salt and pepper.

Heat the butter and olive oil in a Dutch oven over medium-high heat, and brown the chicken on all sides. Add the onion, ginger, turmeric, cinnamon, and cook until onion is translucent, about 3 minutes. Season with salt and pepper, and add the garlic and stir for a minute. Increase heat and deglaze with wine, stirring, and allowing it to bubble. Add the broth and bring to a boil. Lower the heat, and cover and simmer gently for 45 minutes, then remove the chicken and set aside.

To the sauce, add the lemon, olives, parsley, and cilantro and then return the chicken to the pot. Heat for 5 more minutes and serve over couscous.
Lemon Confit:

Place the lemons, 2 to 3 tablespoons salt, peppercorns, and lemon juice in a quart jar and cover with water. Store chilled for 3 weeks.

Recipe courtesy Melissa d'Arabian 

More from the Hummus Recipes Kitchen:
 
Moroccan vegetables with halloumi
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe 

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Lamb Tagine with Cinnamon, Saffron, and Dried Fruit Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb Tagine with Cinnamon, Saffron, and Dried Fruit recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Lamb Tagine with Cinnamon, Saffron, and Dried Fruit.

Warm cinnamon and saffron combine with coriander and cumin to lend complex flavor to this Moroccan-style lamb tagine. This festive dish is served over couscous to soak up the delicious gravy.

Yield: 6 servings (serving size: about 1 cup tagine and 3/4 cup couscous)

Ingredients

1/4 cup diced seeded Anaheim chile
1 teaspoon cumin seeds, toasted
1 teaspoon coriander seeds, toasted
1 teaspoon grated peeled fresh ginger
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon freshly ground black peppercorns
2 garlic cloves, minced
Cooking spray
1 (1 1/2-pound) boneless leg of lamb, trimmed and cubed
3 cups chopped onion
1/2 cup tomato purée
2 1/2 cups water
2 3/4 cups green bell pepper, cut into 1-inch-thick strips
2 cups cubed butternut squash
1 cup cubed carrot
1/4 teaspoon saffron threads
1 (3-inch) cinnamon stick
2/3 cup dried apricots, cut into 1/4-inch strips
4 1/2 cups cooked couscous
1/4 cup minced fresh cilantro

Preparation

Preheat oven to 325°.

Combine first 8 ingredients.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook 8 minutes on all sides or until browned. Remove lamb from pan. Add onion to pan; cook 5 minutes or until tender, stirring frequently. Stir in half of chile mixture and tomato purée; cook 3 minutes, stirring occasionally. Stir in lamb and water; bring to a boil. Reduce heat; simmer 5 minutes.

Wrap handle of skillet with foil, and bake, covered, at 325° for 1 hour. Stir in bell pepper, squash, carrot, saffron, and cinnamon. Cover and bake an additional 40 minutes. Stir in remaining chile mixture and apricots. Cover and bake an additional 15 minutes. Remove cinnamon stick; serve over couscous. Sprinkle with cilantro.

Note:

Adding the spice paste in two stages gives depth and brightens the flavor. Leaving the cinnamon whole keeps its influence subtle. Moroccan tagines tend to be warmly and sweetly spiced rather than hot.

Nutritional Information
 
Amount per serving
Calories: 420
Calories from fat: 13%
Fat: 5.9g
Saturated fat: 1.9g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.8g
Protein: 31.4g
Carbohydrate: 61g
Fiber: 8.3g
Cholesterol: 73mg
Iron: 4.9mg
Sodium: 372mg
Calcium: 91mg

Cooking Light
DECEMBER 2003   

More from the Hummus Recipes Kitchen:

Za'atar-Crusted Chicken Schnitzel Recipe
Spicy Kofte Recipe
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe  
Swiss Chard with Chickpeas and Couscous Recipe  
Crudités with White Bean Hummus Recipe  
 
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Chicken Tagine With Olives Recipe

Photo: Chicken Tagine With Olives Recipe

The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken Tagine With Olives recipe.  Enjoy the good taste of Middle Eastern Food and learn how to make Chicken Tagine With Olives.

Add a Mediterranean twist to a boring chicken dinner with this healthy chicken recipe. It's low-calorie while still rich in protein and costs less than $3 to make.

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 tablespoon minced ginger

1 teaspoon ground cumin

1/4 teaspoon cinnamon

1 14 ounce can diced tomatoes

1/2 cup low-sodium chicken broth

1 cup frozen peas, thawed

1/4 cup coarsely chopped pitted kalamata olives

1/3 cup raisins

10 ounces cooked chicken breast, diced (2 cups)

1 15 ounce can chickpeas, drained and rinsed

Directions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion, ginger, cumin and cinnamon; cook, stirring frequently, 4 to 5 minutes. Add the tomatoes, broth, peas, olives and raisins; simmer 7 to 8 minutes. Add the chicken and chickpeas; cook 3 to 4 minutes, until chicken is heated through.

Adopted from Fitness Magazine

More from the Hummus Recipes Kitchen:

Smoky Eggplant & White Bean Dip with Pita Crisps Recipe
Lemony Hummus Sandwich with Cucumber, Radish Sprouts, and Red Onion Recipe
Chicken and chickpea tabouli salad recipe
Chicken, tomato and chickpea casserole recipe
Persian-spiced fish with quinoa salad recipe
Grilled Eggplant Rolls with Feta and Olives Recipe  

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Authentic Moroccan lamb tagine recipe

Authentic Moroccan lamb tagine recipe

Ingredients

500g lamb neck fillet, cut into large chunks
500ml lamb stock
50ml olive oil
100g dried apricots
40g whole almonds, toasted
1 large onion, chopped
1tsp ground cumin
2tsp ground coriander
1tsp ground cinnamon
1tsp paprika
1tbsp honey
1tbsp coriander, finely chopped
salt
pepper

For the couscous
200g couscous
450ml chicken stock, hot

Method

Pre-heat the oven to 160°C.

Heat the olive oil in a large casserole dish over a moderate heat. Season then sear the lamb pieces until golden brown in colour all over. Remove from the dish, then add the onion and sweat for 4-5 minutes, stirring occasionally. Add the spices at this point and a little salt, stirring well to combine.

Add the lamb back to the dish along with the apricots and cover with the stock. Bring to the boil, then cover and transfer to the oven. Cook for 40-50 minutes until the lamb is tender and the apricots are soft. Remove from the oven and stir in the honey, almonds and chopped coriander.

Adjust the seasoning as necessary, then leave to one side as you prepare the couscous. Place the couscous in a large heatproof bowl. Bring the stock to a boil in a saucepan over a medium-high heat. Pour the stock over the couscous then cover the bowl with clingfilm. Allow to sit for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork. Spoon onto a serving tagine and spoon the lamb tagine on top. Garnish with a sprig of coriander leaves and serve immediately.

Adopted from Tesco realfood  

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Moroccan Meatballs with Eggs Recipe

Photo: Moroccan Meatballs with Eggs Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Meatballs with Eggs Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Moroccan Meatballs with Eggs.

Total Time:    2 hr 0 min
Prep    20 min
Inactive    1 hr 0 min
Cook    40 min

Yield:    4 servings
Level:    Easy

Notes

This dish was my husband John's favorite by far on our trip to Morocco. He ate 34 mini meatballs in one tagine the first night he ordered it. You may omit the eggs but it is traditionally served with the eggs soft poached for mixing in as you eat. John added couscous to his, or flat bread is also a fine accompaniment, but the dish can easily stand-alone and it is a stand out.

Ras el Hanout means head of the shop and is a spice mix that can be found on-line and in many larger markets. It may contain as many as 100 spices and as few as 10. I make a base substitute from spices I have on hand in my own pantry. I make batches of about 1/3 cup then I can keep on hand for several recipes before I need to make more.

Ingredients

Spice Blend:

1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon turmeric
1 tablespoon paprika
1 1/2 teaspoons freshly grated nutmeg
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon cayenne pepper
1/2 teaspoon ground cloves

Meatballs and Eggs:

1 pound ground lamb or beef
2 slices good quality stale bread, crusts removed, processed into fresh bread crumbs
5 eggs, 1 for meatballs, 4 for poaching and serving, optional
1 medium onion, 1/4 onion grated and juiced, 3/4 onion, chopped
4 large cloves garlic, 2 minced or pasted, 2 sliced
1 small handful fresh mint leaves, leaves picked and finely chopped
Pinch ground cinnamon
Few grates nutmeg
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, for liberal drizzling
1 small zucchini, sliced on an angle or chopped
1 (28-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
1 tablespoon honey
1 tablespoon Spice Blend or Ras el hanout
1 (14-ounce) can chickpeas
A handful cilantro, leaves picked and chopped
Serving suggestion: Whole wheat couscous or buttered warm flatbread.

Cook's Note: 1 egg only is required for meatballs; the 4 additional eggs are to poach in sauce before serving which is optional.

To make the spice blend: Combine the cumin, coriander, turmeric, paprika, nutmeg cinnamon , cardamom, allspice, cayenne pepper, and ground cloves and store in an airtight container away from heat for up to several months.

Preheat the oven to 350 degrees F.

Arrange a wire cooling rack over a large baking sheet and place near a large mixing bowl. Place a bowl of warm water nearby.

In the large mixing bowl, combine the meat, bread crumbs, 1 egg lightly beaten, 2 to 3 tablespoons grated onion and juice, 2 cloves minced garlic, mint, cinnamon, nutmeg, salt, pepper, and a liberal drizzle of extra-virgin olive oil, about 2 tablespoons. Roll the meat into walnut-size balls with dampened hands (use the bowl of warm water) and arrange the meatballs on the wire rack set over baking tray. Roast the meatballs until cooked through, 20 to 25 minutes.

Meanwhile, heat more extra-virgin olive oil, a turn of the pan, in a Dutch oven over medium to medium-high heat. Add the chopped onion to the pan with the sliced garlic, and zucchini. Cook 7 to 8 minutes, then add the diced tomatoes, tomato sauce, honey, and spice blend, and bring to a bubble. Drain the chickpeas and stir into the sauce. Remove the meatballs from the oven and slide into the sauce. Cool completely and store for make-ahead meal.

To serve, reheat the meatballs in the sauce. Use about 1 cup water to loosen up the sauce, if necessary. Make 4 wells in the sauce and drop in the 4 freshly cracked eggs. Cover the pot and simmer to poach to desired doneness. Scoop the meal into shallow bowls and stir the egg into the meatballs and sauce as you eat.

Cook's Note: This dish is great as-is or serve with whole wheat couscous, prepared to package directions, or flatbread warmed then brushed with melted butter

Recipe courtesy Rachael Ray
Show: Food Network Specials Episode: Cooking Channel: Rachael's Week in a Day (Stew On This)

More recipes from the hummus blog:

Tunisian Fish Tagine
Tagine of Lamb Stracotto with Spring Onions
Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew

Save and share Moroccan Meatballs with Eggs recipe 

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Tunisian Fish Tagine Recipe

Photo:Tunisian Fish Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tunisian Fish Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tunisian Fish Tagine.

Total Time:    1 hr 0 min
Prep    10 min
Cook    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 recipes from the hummus blog:

Tagine of Lamb Stracotto with Spring Onions
Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb

Save and share Tunisian Fish Tagine recipe 

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Tagine of Lamb Stracotto with Spring Onions Recipe

Photo: Tagine of Lamb Stracotto with Spring Onions Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Tagine of Lamb Stracotto with Spring Onions Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Tagine of Lamb Stracotto with Spring Onions.

Total Time:    2 hr 50 min
Prep    20 min
Inactive    1 hr 0 min
Cook    1 hr 30 min

Yield:    8 to 10 servings
Level:    Intermediate

Ingredients

Marinade:

3 pounds lamb shoulder, cut into 1 1/2-inch cubes
4 tablespoons fresh rosemary leaves, chopped fine
15 peeled garlic cloves, lightly crushed
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar

Tagine:

2 1/4 pounds Yukon gold creamer potatoes (small), halved
1 1/2 pounds medium-sized carrots peeled and cut into 1-inch pieces
1/4 cup olive oil
1/2 cup all-purpose flour
1 1/2 cups red wine
7 1/2 cups chicken stock (if using canned use low sodium)
2 sprigs fresh rosemary, about 3-inches long
2 cups spring onions, root and stem trimmed
2 tablespoons Italian parsley leaves, chopped fine
1 tablespoon lemon zest
Salt and freshly ground black pepper

Directions

Preheat oven to 325 degrees F.

Toss the lamb with the rosemary, garlic, oil, and the vinegar and let marinate in the refrigerator for 1 hour.

While the lamb is marinating, blanch the potatoes and carrots. In well-salted boiling water cook the potatoes for 5 or 6 minutes then transfer with a skimmer to a platter or sheet tray. Cook the carrots for 2 or 3 minutes and reserve with the potatoes.

Heat the olive oil in a large saute pan on medium-high heat until the oil begins to smoke. While the oil is heating, remove the lamb from the marinade and season with salt and pepper. Sprinkle the lamb with the flour and toss to coat. Shake excess flour from the meat and add half to the pan in a single layer so as to sear the meat on all sides, about 2 minutes on each side. Remove to a plate. Repeat with remaining lamb.

Carefully place the potatoes and carrots in the pan used for the lamb. (The olive oil will have lots of flavor from the lamb.) Season with salt and pepper and saute until lightly caramelized, about 4 minutes. Stir from time to time and regulate the heat so the vegetables do not caramelize too much on one side. Transfer to a platter or large plate so that they can be spread out in a single layer.

Pour off and discard the residual oil in the pan. With the pan still on medium heat, deglaze with the wine and reduce by half then add the stock. Bring to a simmer and reduce again by half. Add the seared lamb to the pan and gently toss to incorporate with the pan sauce. Adjust seasoning with salt and pepper, to taste.

In a Dutch oven or large, deep baking dish, add the lamb, wine and broth mixture and rosemary. Cover then place in the pre-heated oven for 45 minutes.

Add the potatoes, carrots and spring onions to the stew. Mix carefully to incorporate. Add a little stock or water, if necessary, to keep the stew moistened. Continue to cook in the oven, covered, until the meat and vegetables are tender, about 10 more minutes.

Stir in the parsley and lemon zest. Taste and add salt and fresh ground pepper if needed. Serve directly from the baking dish.

Recipe courtesy Michael Chiarello
Show: Easy Entertaining with Michael Chiarello Episode: Marrakech Nights

More recipes from the hummus blog:

Lamb, Olive and Caramelised Onion Tagine
Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew

Save and share Tagine of Lamb Stracotto with Spring Onions recipe 

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Lamb, Olive and Caramelised Onion Tagine Recipe

Photo: Lamb, Olive and Caramelised Onion Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb, Olive and Caramelised Onion Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb, Olive and Caramelised Onion Tagine.

Total Time: 2 hr 10 min
Prep    10 min
Cook    2 hr 0 min

Yield:    6 to 8 servings
Level:    Easy

Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.

Ingredients

2 1/4 pounds diced leg of lamb
1 head garlic, separated into cloves
12 ounces pitted black olives in brine, 5 ounces drained weight to give 1 1/4 cups
1/2 cup caramelized onions from a jar
4 tablespoons capers
2 teaspoons ground cumin
2 teaspoons ground ginger
1 bottle red wine

Directions

Preheat the oven to 150C/300 degrees F.

Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.

Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.

Recipe courtesy Nigella Lawson
(Copyright 2007, Nigella Express, Hyperion, All Rights Reserved)
Show: Nigella ExpressEpisode: Quick Quick Slow


More recipes from the hummus blog:

Chicken, sweet potato and grape tajine
Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew
Shish Barak with Yoghurt

Save and share Lamb, Olive and Caramelised Onion Tagine recipe 

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Chicken, sweet potato and grape tajine recipe

Photo: Chicken, sweet potato and grape tajine recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken, sweet potato and grape tajine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken, sweet potato and grape tajine.

Recipe facts:
Takes: 25 mins to prepare and 45 mins to cook
Serves: 4

Ingredients

50ml olive oil
1 medium chicken, jointed with larger pieces halved
3 large sweet potatoes, peeled and cut into chunks
25g whole almonds, blanched
125g seedless green grapes
2tsp ground cinnamon
2tsp ground cumin
1tsp ground coriander
1tbsp honey
400ml chicken stock
salt
pepper
salad cress, to garnish

Heat the olive oil in a large casserole dish or tajine over a moderate heat until hot. Sear the pieces of chicken with seasoning until golden in colour all over. Remove from the pan, then reduce the heat and add the sweet potatoes, almonds and grapes to the dish.

Cover with a lid and cook for 6-7 minutes until the sweet potatoes starts to soften. Sprinkle over the ground spices at this point and stir well. Return the pieces of chicken to the pan then cover the mixture with the stock. Bring to a simmer, cover with a lid and cook for 20-25 minutes until the chicken is cooked through.

Adjust the seasoning of the tajine using honey, salt and pepper. Remove from the heat and garnish with the salad cress before serving.

TESCO realfood

More recipes from the hummus blog:

Chicken Fatteh Recipe
Chicken Frike Stew
Artichoke Gratin with Minced Lamb
Chicken Artichoke Stew
Shish Barak with Yoghurt
Fish with Chickpeas and White Rice

Save and share Chicken, sweet potato and grape tajine recipe 

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Chicken and pomegranate tagine recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken and pomegranate tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and pomegranate tagine.

Recipe facts:
Costs: £1.03
Takes: 40 mins
Serves: 4

Ingredients

1tbsp olive oil
4 chicken legs
1 large onion, chopped
2 cloves garlic, crushed to a paste
knob ginger, finely grated
1tsp ground cumin
1tsp ground coriander
1tsp ground cinnamon
200ml pomegranate juice
200ml chicken stock
8 soft ready to eat dried apricots, halved
4 soft ready to eat dried figs, quartered
To serve
4tbsp fresh pomegranate seeds
To serve
handful chopped fresh coriander

Heat the oil in a large casserole and brown the chicken on each side, remove from the pan with a slotted spoon and set aside. Stir in the onion and cook for a few minutes to soften before adding the garlic, ginger, cumin, coriander and cinnamon. Cook for a minute more then add the juice and stock, stir in well. Return the chicken back to the pan along with the apricots and figs and bring to the boil. Turn down to a low simmer, cover with a lid and cook for 30 minutes.

Once the tagine is cooked, remove from the pan and scatter over the fresh pomegranate and coriander. Serve with couscous.

From TESCO realfood

More recipes from the hummus blog:

Carrot and chickpea stew
Moroccan Chicken with Squash and Dried Plums
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs

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Chicken tagine with apricots recipe - How to make chicken tagine with apricots

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food) invites you to try chicken tagine with apricots Recipe. Enjoy the Moroccan Cuisine and learn how to make chicken tagine with apricots. 

Ingredients

3 tbsp olive oil
8 small chicken thighs
2 medium onions, chopped
2 garlic cloves, chopped
large pinch saffron threads, crushed
1 tsp each ground ginger, cumin and cinnamon
10 ready-to-eat dried apricots, cut into quarters
1 lemon, juiced
2 tbsp honey
small handful chopped coriander
300ml (½pt) water or stock
4 tbsp flaked almonds, toasted

Preparation 

In a large, heavy saucepan, heat a little of the olive oil. Season the chicken and brown on both sides. Remove from the pan and set aside. Add the remaining oil, onions, garlic and some salt and pepper. Sauté for 10 minutes until softened and golden.

Add the spices, sauté for 1 minute, then add the chicken, apricots, lemon juice, honey and half the coriander. Pour in the water or stock and cook on a low heat for 30 minutes, or until the chicken is tender. Sprinkle with the almonds and remaining coriander and serve with warm couscous.
 

More Middle Eastern Recipes:  

Beef and Pear Tagine 

Lamb Tagine

Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style  

Save and share chicken tagine with apricots recipe

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Beef and Pear Tagine Recipe - How to Make Beef and Pear Tagine

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Beef and Pear Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Beef and Pear Tagine.

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180°C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

More Middle Eastern Recipes: 

Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine

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Lamb Tagine Recipe - How to Make Lamb Tagine

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Lamb Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Lamb Tagine.

Ingredients (serves 4)

2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder
1 teaspoon cinnamon
1 teaspoon white pepper
1/2 teaspoon ground cardamom
1/2 teaspoon allspice
2 teaspoons salt
2 tablespoons olive oil
grated rind and juice of 2 lemons
1.2kg diced lamb
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
1 cup thick, Greek-style yoghurt
1/2 cup pistachio kernels, roughly chopped
couscous, to serve

Method

1. Combine spices and salt in a large bowl. Add oil, rind and half the juice and stir to form a paste. Add lamb and stir until well-coated in paste. Cover and refrigerate for 3 hours if time permits.

2. Preheat oven to 180°C. Put lamb mixture into a casserole dish with a tight-fitting lid. Add stock and remaining lemon juice. Stir until well-combined.

3. Cover and cook for 1 hour. Stir in dried apricot and raisins. Cook, covered for a further 40 minutes or until lamb is tender. Serve immediately with a dollop of yoghurt, sprinkling of pistachio kernels and couscous on the side.

Source
Super Food Ideas - July 2003, Page 52
Recipe by Dixie Elliott

More Middle Eastern Recipes: 

Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine
Chicken and vegetable tagine with lemon couscous

Save and share Lamb Tagine Recipe 

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Vegetable tagine recipe - How to make vegetable tagine

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try vegetable tagine recipe. Enjoy the Middle Eastern Cuisine and learn how to make vegetable tagine.

Ingredients

2 tbs olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbs grated ginger
2 tsp ground cumin
2 tsp ground coriander
1 tsp paprika
1 cinnamon quill
1kg pumpkin, peeled, cut into 2.5cm cubes
400g can chopped tomatoes
2 cups (500ml) vegetable stock
175g thin green beans, topped
2 tbs chopped mint
2 tbs chopped coriander
2 tbs honey
Couscous, tossed with drained canned chickpeas and chopped red onion, to serve

Method

1. Heat the olive oil in a large deep frypan over medium heat. Cook the onion for 3-4 minutes or until softened. Add the crushed garlic and grated ginger to the pan and cook, stirring, for 30 seconds until fragrant. Add the ground cumin, coriander, paprika and cinnamon quill, then stir for a further 1 minute until fragrant. Add the cubed pumpkin, canned tomatoes and the vegetable stock, and stir to combine. Season to taste with sea salt and freshly ground black pepper. Bring to the boil, then reduce the heat to medium-low and simmer the tagine for 12-15 minutes, uncovered, until the pumpkin is tender. Add the green beans and cook for a further 5 minutes until they are tender and bright green. When ready to serve, stir in the chopped mint, coriander and honey. Serve in bowls with couscous.

Source
delicious. - April 2007, Page 79
Recipe by Valli Little

More Middle Eastern Recipes: 

Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style
Chicken with Onions and Olives Tagine
Chicken and vegetable tagine with lemon couscous
Lamb and date tagine with pomegranate couscous

Save and share vegetable tagine recipe 

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Fish Tagine Recipe - How to make Fish Tagine

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Fish Tagine Recipe. Enjoy the Middle Eastern (Arabic/Lebanese) Cuisine and learn how to make Fish Tagine.

 Preparation time :     20 minutes
Cooking time :     35 minutes
Serves: 6 persons

Ingredients

700 g hammour, fillets cut into small steaks
300 g sesame paste
½ cup lemon juice or 125 ml
1¾ cups water or 435 ml
2 tablespoons olive oil
1 large onion or 200 g, sliced
½ cup water or 125 ml, additional quantity
2 cubes MAGGI® Vegetable Bouillon
Pinch of chili powder
Pinch of ground cumin

Preparation

Place the fish fillet in a baking tray and bake in a preheated oven at 250°C for 10-15 minutes or until fish is cooked (season with salt and pepper and some of olive oil). Remove and set aside.

Meanwhile, In a bowl combine and whisk sesame paste, lemon juice and water and whisk well until mixture is smooth then set aside.

Warm olive oil in a medium saucepan and sauté onion for 5 minutes or until yellow golden color then add the additional water. Bring to boil and simmer until water is almost evaporated.

Add the prepared sesame sauce over and the MAGGI® Vegetable Bouillon cubes and cook while stirring constantly over a medium heat until it boils then simmer for 5 minutes and remove from heat.

Place the cooked fish fillet in a large plate and pour the sauce over and serve with white rice.

Serving tips :     Garnish the top with red chili powder, toasted pine seeds and chopped parsley.

Nutritional Information
Fats :     31.00 g
Protein :     32.00 g
Carbohydrate :     18.00 g
Energy :     465.00 Kcal

Egyptian-style fish with roasted vegetables - Moroccan-spiced tuna recipe - Spring Lamb Tagine Recipe

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Spring Lamb Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Spring Lamb Tagine Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Spring Lamb Tagine.

Preparation time : 20 minutes
Cooking time : 1 hour, 30 minutes

Ingredients (serves 5 persons)

3 tablespoons olive oil
750 g lamb, cubed
½ teaspoon ground black pepper
½ teaspoon cayenne pepper
½ teaspoon dried ginger powder
½ teaspoon ground allspice
Pinch of saffron filaments
2 small onions or 200 g, sliced
2 cloves garlic, sliced
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Bouillon
2 medium tomatoes or 300 g, quartered
2 medium carrots or 200 g, cut into thick slices
2 baby zucchini or 200 g, cut into thick slices
½ tin canned chickpeas or 150 g, drained
¼ cup fresh parsley or 15 g, chopped
½ cup dried apricots or 50 g

Preparation

1. Pour olive oil into a thick bottomed pot, add and lightly brown the meat cubes. Season with all spices and saffron. Add and cook onion and garlic.

2. Add water, MAGGI® Chicken Bouillon cubes and tomatoes. Cover and simmer over low heat for 1 hour or until the meat is almost tender.

3. Add carrots, baby zucchinis and chickpeas and simmer for 15–20 minutes or until vegetables and meat are cooked. Add the apricot the last 5 minutes of cooking time.

4. Stir in parsley and serve with cooked couscous.

Nutritional Information

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Fats :     34.00 g
Protein :     31.00 g
Carbohydrate :     27.00 g
Energy :     534.00 Kcal

More lamb recipes

Turkish lamb pizza with pumpkin & lentils
Middle Eastern spiced lamb pizza
Lamb kofta
Joanne's Lebanese lamb skewers
Lamb and date tagine with pomegranate couscous
Lamb shanks with chickpeas & Moroccan spices

Save and share Spring Lamb Tagine Recipe

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Chicken Tagine Moroccan Style Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken Tagine Moroccan Style Recipe. Enjoy the Moroccan Cuisine and learn how to make Chicken Tagine Moroccan Style.

Preparation time : 25 minutes
Cooking time : 45 minutes

Ingredients

1 tablespoon olive oil
10 baby onions, peeled
1 kg whole chicken, skinned and cut into 8 pieces
1½ teaspoons dried ginger powder
¼ teaspoon white ground pepper
2 tablespoons fresh parsley, chopped
2 tablespoons coriander leaves, chopped
1 medium tomato or 150 g, peeled and chopped
2 small cinnamon sticks
Pinch of saffron filaments
3 cups water or 750 ml
2 cubes MAGGI® Chicken Bouillon
1 medium carrot or 150 g, cut into thick round slices
½ cup green olives or 75 g, pitted

Preparation

1. Warm olive oil in a large non-stick pot. Sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon stick then stir over a medium heat for another 5 minutes.

2. Add saffron, water and MAGGI® Chicken Bouillon cubes. Bring the ingredients to boil and simmer over low heat for 15 minutes.

3. Add the carrot and simmer for 20 minutes or until all ingredients are cooked (add water if it’s needed).

4. Stir in the green olives and serve.

Serving tips : Serve this dish with steamed couscous.

Nutritional Information

Serving tips : Serve this dish with steamed couscous.
Preparation time : 25 minutes
Cooking time : 45 minutes
Fats : 30.00 g
Protein : 33.00 g
Carbohydrate : 11.00 g
Energy :     445.00 Kcal

More chicken recipes

Traditional Moroccan Couscous with Chicken Recipe
Chicken and vegetable tagine with lemon couscous recipe
Tandoori Chicken with Tomato-Cucumber Raita
Moroccan-style chicken with lentils
Chicken with yogurt & pomegranate
Recipe for Stuffed Chicken
 
Save and share Chicken Tagine Moroccan Style Recipe 

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Chicken with Onions and Olives Tagine Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Chicken with Onions and Olives Tagine Recipe. Enjoy the Moroccan Cuisine and learn how to make Chicken with Onions and Olives Tagine.

Preparation time : 25 minutes
Cooking time : 35 minutes

Ingredients (serves 5 persons)

1 tablespoon olive oil
10 baby onions, peeled
650 g skinned chicken breasts, cut into large cubes
1½ teaspoons dried ginger powder
¼ teaspoon white ground pepper
2 tablespoons fresh parsley, chopped
2 tablespoons coriander leaves, chopped
1 medium tomato or 150 g, peeled and chopped
2 small cinnamon sticks
Pinch of saffron filaments
2½ cups water or 625 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 medium carrot or 150 g, cut into thick round slices
10 green olives, seeded and sliced

Preparation

1. Warm olive oil in a large non-stick large pot and sauté the baby onion until changed in color then add the chicken and cook for 5 minutes. Add ginger powder, white pepper, parsley, coriander, tomato and cinnamon sticks and stir over a medium heat for another 5 minutes.

2. Add saffron, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring the ingredients to boil and simmer over low heat for 10 minutes.

3. Add the carrot and simmer for 15 minutes or until carrot and baby onion are cooked.

4. Stir in sliced green olives and serve.

Serving tips : Serve this dish with steamed couscous.

Nutritional Information

Serving tips : Serve this dish with steamed couscous.
Preparation time : 25 minutes
Cooking time : 35 minutes
Fats : 13.00 g
Protein : 27.00 g
Carbohydrate : 13.00 g
Energy :     281.00 Kcal

More Moroccan recipes

Chicken and vegetable tagine with lemon couscous
Lamb and Date Tagine with Pomegranate Couscous
Moroccan Lamb Meatballs with Harissa & Couscous
Moroccan Meatballs With Herb Couscous  

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Chicken and vegetable tagine with lemon couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to try Chicken and vegetable tagine with lemon couscous recipe. Enjoy tasty Middle Eastern Food and learn how to make Chicken and vegetable tagine with lemon couscous. 

A cheat’s chicken tagine for two – ready in 15 minutes flat. You can also try small, peeled raw prawns instead of chicken.

Serves 2
Ready in 15 minutes

Ingredients

100g couscous
3 tbsp olive oil
Zest of 1 lemon
150ml hot chicken stock
Juice of ½ lemon
2 free-range skinless chicken breasts, sliced
20g tub Easy Bean Moroccan Tagine
3 tbsp chopped fresh coriander leaves

Method

1. Place the couscous in a bowl and mix with 1 tbsp olive oil and the zest of 1 lemon. Pour over hot chicken stock, stir and cover for 5 minutes. Fluff up the grains with a fork, stir in the juice of ½ lemon and season well with salt and freshly ground black pepper.

2. Heat another 2 tbsp olive oil in a frying pan over a medium-high heat and cook 2 free-range skinless chicken breasts, sliced, for 5 minutes until browned. Pour in the tub of Easy Bean Moroccan Tagine and cook for 5 minutes, then stir in 3 tbsp chopped fresh coriander leaves and serve on the couscous.

Delicious magazine

Chicken with yogurt & pomegranate recipe - Chicken Stew Recipe - Moroccan Vegetable Recipe

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Lamb and date tagine with pomegranate couscous recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Food Recipes) invites you to tryLamb and date tagine with pomegranate couscous recipe. Enjoy tasty Middle Eastern Food and learn how to make Lamb and date tagine with pomegranate couscous.

This dish is a delicious, spicy antidote to traditional Christmas fare, but can also be eaten all year round.

Serves 6-8
Takes 20 minutes to make and about 3-3½ hours to cook

Ingredients

2 tbsp olive oil
2 onions, chopped
1 large knob of fresh ginger, chopped
4 garlic cloves, crushed
1 cinnamon stick
1 tbsp coriander seeds, crushed
1 tsp cumin seeds, lightly crushed
1.5kg boned shoulder or leg of lamb, cut into cubes
200g medjool dates, pitted
400g can chopped tomatoes
400ml lamb or chicken stock, hot
1 lemon and 1 lime, cut into wedges, to serve

For the pomegranate couscous

500g couscous
1 tbsp olive oil
Grated zest and juice of 1 lemon
Handful fresh mint, roughly chopped
Seeds of 1 pomegranate

Method

1. Heat the oil in a large, heavy-based pan and gently cook the onions, ginger and garlic for 10 minutes, until softened. Add all the spices and cook for 5 minutes, then add the lamb and cook for a further 10 minutes.
2. Add the dates, tomatoes and stock. Bring to the boil, then cover and simmer gently for 2½-3 hours, until the lamb is very tender.
3. Place the couscous, oil and lemon zest and juice in a bowl and cover with 600ml boiling water. Cover and leave to cool completely, then use a fork to fluff up the couscous and stir in the mint and pomegranate seeds.
4. Serve the couscous with the tagine and garnish with citrus wedges.

Nutritional info

Per serving (based on 8): 525kcals, 19.8g fat (0.7g saturated), 45g protein, 46g carbs, 12g sugar, 0.3g salt 

Save and share Lamb and date tagine with pomegranate couscous recipe

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