Roasted Moroccan-Spiced Grapes and Chicken Recipe

photo: Roasted Moroccan-Spiced Grapes and Chicken Recipe

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

Though we usually call for removing skin from dark-meat chicken, here it stays on for delicious flavor, crispy texture, and extra richness. The serving size is small, so saturated fat isn't a problem. The grapes will collapse soon after they come out of the oven, so serve right away.

Yield: Serves 4
Total: 52 Minutes

Ingredients

1 1/2 cups sliced yellow onion
4 large carrots, quartered lengthwise and cut into 1/2-inch pieces (about 3 cups) $
5 teaspoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
4 bone-in, skin-on chicken thighs, trimmed (about 1 1/2 pounds)
3 cups seedless red grapes
1/4 cup picholine olives, pitted
2 tablespoons chopped fresh flat-leaf parsley

Preparation

1. Place 2 jelly-roll pans in oven. Preheat oven to 450°.

2. Combine onion, carrots, and 1 tablespoon oil in a bowl; toss well. Arrange carrot mixture on 1 preheated pan; sprinkle with 1/4 teaspoon salt. Bake at 450° for 10 minutes.

3. Combine 3/8 teaspoon salt, 1/4 teaspoon black pepper, and next 4 ingredients (through red pepper) in a small bowl. Sprinkle chicken evenly with spice mixture. Heat a small skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add chicken to pan, skin side down; cook 5 minutes or until browned and skin is crisp. Remove chicken from pan. Add chicken to vegetable mixture, skin side up. Bake at 450° for 20 minutes or until chicken is done and vegetables are tender.

4. Combine remaining 1 teaspoon oil, grapes, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon black pepper, and olives in a medium bowl; toss well. Place grape mixture on remaining preheated jelly-roll pan. Bake at 450° for 15 minutes or until grapes are charred and beginning to soften, stirring occasionally. Place 1/2 cup vegetable mixture and 1/2 cup grape mixture on each of 4 plates. Top each serving with 1 chicken thigh. Sprinkle with parsley.

Mark Bittman, Cooking Light
APRIL 2012 

More Middle Eastern Food Recipes:  

Chicken skewers with hommus 
Sirloin and Vegetable Kebabs 
Lamb kebabs with couscous and mint-yoghurt sauce
Chicken kebabs with lemon and coriander couscous
Paprika lamb kebab wraps
Home-style doner kebab  

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Falafel Sauce Recipe - How to make Falafel Sauce

Photo: Falafel Sauce Recipe

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

Three recipes for best Falafel Sauce. This sauce can be drizzled into a falafel pita sandwich or used for dipping. Pick your favorite one.

Falafel Hot Sauce (1)

Ingredients

About 2 cups canned tomatoes
Juice of 1 lemon
3 cloves garlic, put through a garlic press
1 Tbs. finely chopped parsley
1 tsp. brown sugar
Chili sauce to taste (1/2 tsp. makes a mild sauce; 1 tsp., a hot one)
Salt to taste

Preparation

Put all the ingredients into a small, heavy pan, bring to the boil, and simmer uncovered until the tomatoes break up (about 30 minutes). Adjust the seasoning and allow to cool. Makes 2 cups.

Falafel Sauce (2)

Ingredients

16 ounce Yogurt
1 medium Onion diced finely
1 medium Cucumber finely grated
Minced Garlic to taste

Preparation

Put yogurt into several layers of cheesecloth in a colander and let drain overnight to thicken. Mix yogurt, onion, cucumber and if desired, garlic. Let sit several hours and serve with falafels or as a bread or cracker dip.

Falafel Sauce (3)

Ingredients

3 small pickling cucumbers or equivalent in Japanese or hot house cucumbers
2 small tomatoes
1-4 cloves garlic
1 tablespoon tahini sauce (or hummus)
Juice of half a lemon
Salt and pepper to taste
1 tablespoon finely chopped cilantro (optional)

Preparation

Dice the tomatoes and cucumbers. The finer they are diced the prettier it looks.
Mix with remaining ingredients.
Allow to stand for 1 hour for flavors to meld and serve.

From Lebanese Recipes

More from the hummus recipes kitchen:

Falafel Patties
Falafel in Pita with Yogurt Sauce
Baked falafel with roasted eggplant salad
Falafel wraps with tzatziki
Crispy Falafel with Yogurt Dip
Baked Falafel Sandwiches with Yogurt-Tahini Sauce

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Tarator Sauce Recipe - How to make Tarator Sauce

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

Perfect for meats, and even better on pita sandwiches like Shawarma and Falafel. Tarator sauce is the quintessential Middle Eastern flavor--the one you love, the one that goes with everything. It is a universal sauce and can be used on veggies, seafood, beef, chicken and lamb.

Ingredients

1 cup tahini
3/4 cup lemon juice
2 tablespoons water
2 cloves garlic, crushed
1/2 teaspoon salt
1/2 teaspoon parsley, finely chopped
dash of cumin

Preparation

In a food processor, combine tahini, garlic, lemon juice, salt, and cumin together. Mix well and add water as you are combining the ingredients.

Remove from processor and into a small bowl. Stir in parsley.

Serve immediately, or store in refrigerator for up to a week in an airtight container.

From Lebanese Recipes

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Chicken skewers with hommus recipe - How to make Chicken skewers with hommus

Photo: Chicken skewers with hommus recipe

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

Lift the lid on your barbie to create nutritious kebabs that are perfect for spring entertaining or midweek dining.

Cooking Time 4 minutes

Equipment
You'll need 8 x 25cm presoaked skewers

Ingredients (serves 4)

2 lemons, juiced
1/4 cup extra-virgin olive oil
2 teaspoons dried oregano leaves
800g Lilydale chicken breast fillets, cut into 3cm pieces
2 small red onions, cut into thin wedges
olive oil cooking spray
250g tub hommus dip, leafy green salad and lemon wedges, to serve

Method

Combine 1/2 cup lemon juice, oil and oregano in a large, shallow ceramic dish. Season with salt and pepper. Add chicken. Stir to coat. Cover and refrigerate for 30 minutes, if time permits.

Preheat a greased barbecue plate or chargrill on medium heat.

Thread onion and chicken onto skewers. Spray with oil. Barbecue or chargrill, turning and basting occasionally, for 4 to 5 minutes or until chicken is just cooked through.

Serve chicken skewers  with hommus, leafy green salad and lemon wedges.

Source
Super Food Ideas - September 2006, Page 61
Recipe by Annette Forrest 
 
More recipes from the hummus blog:

Lamb Kebabs with Spicy Greens Tabbouleh
Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs

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Green Fatoush Recipe - How to make Green Fatoush

Photo: Green Fatoush Recipe

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

Total Time: 25 min
Prep 20 min
Cook 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup finely sliced scallions
2 long green chiles, seeded and cut into very fine rounds
1 head cos or romaine lettuce
1 lime, zested and juice
1 tablespoon extra-virgin olive oil
Kosher salt
2 pita breads
1 ripe avocado
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves

Directions

Preheat oven to 450 degrees F.

Put the scallions and chile slices into a bowl.

Discard the outer leaves of the lettuce and then tear it into pieces, adding to the bowl. Whisk the lime zest and juice and oil in a small bowl or jug and add a sprinkling of salt.

Open the pita breads up lengthways so that you have 4 very thin halves, and lay them on a baking sheet. Toast them in the oven for about 5 minutes to give them a bit of crunch; they will turn a golden brown color, but keep an eye on them as they might burn. Take the pita breads out and leave them to cool.

Halve the avocado, remove the stone and then using a spoon, scoop pieces of avocado out onto the bowl of lettuce. Dress the salad with the lime and oil dressing and add most of the chopped herbs before tossing with your hands to combine. Snip with scissors or break the crispy pita bread with your hands into rough triangles, and add most of the pieces to the salad and toss again before decanting to a serving bowl or platter. Scatter with remaining herbs and toasted pita

Recipe courtesy Nigella Lawson
(Copyright 2004, Feast, Hyperion, All Rights Reserved)
Show: Nigella Feasts Episode: Exotic Evening 

More recipes from the hummus blog:

Curried Couscous Salad with Dried Sweet Cranberries
Moroccan carrot salad
Moroccan butternut squash couscous salad
Grilled aubergine and tomato salad
Lemon, Sesame, and Garlic Hummus
Chorizo and Preserved Lemon Couscous  

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Couscous with Dried Fruit & Feta Recipe

Photo: Couscous with Dried
Fruit & Feta Recipe

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

Ingredients

2 5.8 ounce packages garlic-flavored couscous
1 cup dried cranberries or golden raisins
1 cup dried apricots, chopped
1/2 cup chopped scallions
1 cup feta cheese crumbles

Directions

Prepare the couscous according to package directions. Place in a large bowl and fluff with a fork. Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

More recipes from the hummus blog:

Moroccan Chicken with Almond Couscous
Quick Tagine-Style Chicken
Chicken with roast sesame figs
Beef and dried fruit tagine
Beef stew with eggplant and bread dumplings
Lamb with spicy chickpeas

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Lamb Kebabs with Spicy Greens Tabbouleh Recipe

Photo: Lamb Kebabs with Spicy
 Greens Tabbouleh Recipe

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

4 servings

Ingredients

2 pounds ground lamb or ground chicken
1 1/4 cups flat-leaf parsley, chopped
1/3 cup mint leaves (a generous handful), finely chopped
1/4 cup grated onion
3 large cloves garlic, finely chopped
2 tablespoons tomato paste
1 tablespoon ground coriander
1 tablespoon paprika
2 teaspoons ground cumin (about 2/3 palmful)
1/4 teaspoon ground cinnamon
Grated peel of 1 lemon and juice of 3 lemons
Salt and pepper
1/4 cup extra-virgin olive oil (EVOO), plus more for drizzling
1 cup cracked bulgur wheat, prepared according to package directions
1 small red onion, finely chopped
1 cup packed baby spinach, finely chopped
1 cup arugula, finely chopped
2 plum or vine-ripened tomatoes, seeded and finely chopped
1/4 cup tahini paste
1 cup Greek yogurt
Pita or other flatbreads, to pass around the table

Directions

Position a rack in the upper part of the oven and preheat the broiler. In a large bowl, combine the lamb, 1/4 cup parsley, the mint, onion, two-thirds of the garlic, the tomato paste, coriander, paprika, cumin, cinnamon and lemon peel; season with salt and lots of pepper. Divide the meat mixture into 4 equal sections. Mold the meat in the shape of a log around 4 skewers. Drizzle with a little EVOO and place on a broiler pan. Broil the meat, turning once, for about 12 minutes.

In another large bowl, combine the cooked bulgur, the red onion, spinach, arugula, tomatoes, remaining garlic and 1 cup parsley and two-thirds of the lemon juice. Dress with 1/4 cup EVOO; season with salt and pepper.

In a small serving bowl, mix the tahini with about 3 tablespoons water. Stir in the yogurt.

Douse the kebabs with the remaining lemon juice. Slide the meat off the skewers and cut each log lengthwise into thirds. Pass the meat, tabbouleh salad, yogurt sauce and pitas around the table.

More recipes from the hummus blog:

Spicy Beef Kebabs
Beef kebabs with yoghurt and mint
Minted lamb kebabs with tabbouleh
Harissa lamb & pepper kebabs
Tandoori lamb kebabs
Home-style doner kebab

Save and Share Lamb Kebabs with Spicy Greens Tabbouleh Recipe 

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