Quick Tagine-Style Chicken Recipe - How to Make Quick Tagine-Style Chicken

Photo: Quick Tagine-Style Chicken Recipe

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

Total Time: 35 min
Prep 12 min
Cook 23 min

Yield: 4 servings
Level: Easy

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 recipes from the hummus blog:

Chicken with roast sesame figs
Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas
Lamb and prosciutto burger
Rice and meat phyllo (Ouzi) 

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Curried Couscous Salad with Dried Sweet Cranberries Recipe

Photo: Curried Couscous Salad with Dried Sweet Cranberries Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Curried Couscous Salad with Dried Sweet Cranberries Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Curried Couscous Salad with Dried Sweet Cranberries.

Total Time: 20 min
Prep 15 min
Cook 5 min

Yield: 4 servings
Level: Easy

Ingredients

1 (5.8-ounce) box instant couscous
3/4 cup sweetened dried cranberries
1 tablespoon curry powder
1 teaspoon salt
1 teaspoon sugar
1/2 orange, juiced
2 to 3 tablespoons extra-virgin olive oil
3 to 4 scallions, trimmed and thinly sliced on an angle
2 tablespoons chopped fresh Italian parsley leaves
1/2 lemon, juiced
3/4 cup chopped walnuts, toasted
Freshly ground pepper

Directions

Stir the couscous, cranberries, curry powder, salt, and sugar together in a heatproof bowl. Bring water (amount will be listed on package directions) to a boil and pour it over the couscous. Add the orange juice. Give it a big stir, cover the bowl tightly and let it stand, giving it a big stir once or twice, until the water is absorbed and the couscous is tender, about 5 minutes.

Fluff up the couscous with a fork. Add the olive oil, scallions, parsley, lemon juice, and walnuts. Stir around until everything is distributed evenly throughout the couscous. Make up to 2 hours ahead of time and keep at room temperature until you're ready to serve. Check the seasonings just before you serve the salad and add salt and pepper, to taste.

Note: To toast the walnuts, spread them out on a baking sheet and bake in a 400 degree F oven until they turn a shade darker, about 8 minutes.

Recipe courtesy Dave Lieberman
Show: Good Deal with Dave Lieberman Episode: Brewery Picnic

More recipes from the hummus blog:

Moroccan carrot salad
Moroccan butternut squash couscous salad
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous
Middle Eastern Fire-Roasted Eggplant Dip

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Moroccan Meatballs Recipe

Photo: Moroccan meatballs recipe

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

Recipe facts:
Takes: 15 mins to prepare and 35 mins to cook
Serves: 4 

Ingredients

2-3tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
2tsp coriander seeds, toasted and ground
2tsp both cumin, toasted and ground
1 x 400g can tomatoes
2tsp sugar
1 x 30g pack fresh coriander, finely chopped
half a 30g pack fresh mint, finely chopped
1 egg, lightly whisked
500g (1lb) beef mince
50g (2oz) fresh breadcrumbs
couscous, to serve
plain yogurt, to serve
pitta bread, to serve

First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they're cooked through.

Serve with couscous, a spoonful of yogurt and some pitta bread that's been warmed through.

Top tip

Use the remaining mince from the pack to make a Bolognese sauce - sauté onions, celery and carrot with the mince, then add tomatoes and a splash of wine. Everyone's favourite with pasta. 

TESCO realfood

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Authentic Moroccan Soup Recipe

Photo: Authentic Moroccan Soup recipe

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

Recipe facts:
Takes: 20 mins to prepare and 45 mins to cook
Makes: 4 

Ingredients

200g lamb neck fillet, cut into small dice
50ml olive oil
1.6l light lamb stock
50g split lentils, soaked in water overnight then drained
1 large carrot, peeled and finely diced
1 onion, finely chopped
2 cloves garlic, minced
1 bay leaf
1tsp paprika
1tsp ground cumin
1tsp ground cinnamon
400g canned chickpeas, drained
400g canned chopped tomatoes
salt
pepper
1tbsp coriander, finely chopped
sprigs of coriander leaves, to garnish
1tbsp extra-virgin olive oil, to garnish

Heat the olive oil in a large, heavy-based saucepan over a medium heat. Sweat the onion, carrot and garlic for 6-7 minutes, stirring occasionally, until softened. Add the spices and stir well, cooking for a further minute. Add the chickpeas, lentils, chopped tomatoes, diced lamb and stock to the saucepan along with the bay leaf.

Bring to the boil then reduce to a gentle simmer. Cook for 25-30 minutes until the chickpeas, lentils and lamb are soft and tender. Adjust the seasoning as necessary and discard the bay leaf.

Spoon into soup bowls and garnish with a drizzle of the extra-virgin olive oil and a sprig of coriander leaves before serving.

Source: TESCO realfood 

More recipes from the hummus blog:

Lentil Vegetable Soup
Moroccan Spiced Chickpea Soup
Moroccan spiced lamb and couscous
Moroccan meatballs with couscous
Marinated beef fillet rolled in fresh herbs
Barbecued salmon with lemon and herbs

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