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.Versions of this comforting dish are made throughout the Middle East.
Serves 6-8
Preparation 20min
Cooking 10min
Skill level Easy
Ingredients
2 x 400 g can chickpeas, rinsed, drained
140 g (½ cup) tahini (see Note)
125 ml (½ cup) lemon juice
175 ml olive oil
4 garlic cloves, crushed
200 g minced lamb
1 tsp ground allspice
½ tsp ground cinnamon
2 tsp pomegranate molasses, plus extra, to serve
chopped flat-leaf parsley, pomegranate seeds and toasted pita bread, to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Instructions
Cooling time 5 mins
Place chickpeas, tahini, lemon juice, 150 ml oil and 2 garlic cloves in a food processor and process until combined. Add 60 ml warm water and continue to process until smooth. Season with salt and pepper. Cover and set aside.
Heat remaining 25 ml oil in a frying pan over medium heat. Add remaining garlic and lamb and cook, breaking up with a wooden spoon, for 8 minutes or until lamb is browned all over. Stir in spices and continue to cook for a further 2 minutes. Stir in pomegranate molasses and season. Allow to cool slightly, then spoon lamb mixture over hummus. Scatter with parsley, pomegranate seeds and drizzle with extra pomegranate molasses. Serve with pita bread.
Note
• Tahini is available from delis, greengrocers and Middle Eastern food shops.
Photography by Chris Chen & Steve Brown
As seen in Feast magazine, Mar 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here. More from the Hummus Recipes Kitchen:Crudités with White Bean HummusSpiced Beef Pockets RecipeGround Lamb and Hummus Pita "Pizzas" Recipe
Hummus-and-Rice Fritters with Mediterranean Salad Recipe
Chicken Tagine With Olives Recipe
Smoky Eggplant & White Bean Dip with Pita Crisps Recipe Save and share Hummus with spiced lamb (hummus b'lahmeh) recipeWant 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.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Chicken and Mushrooms with Couscous Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Chicken and Mushrooms with Couscous.Total Time: 40 min
Prep: 10 min
Cook: 30 min
Yield: 4 servings
Level: Easy
Ingredients
1 1/2 pounds cremini mushrooms, halved
3 tablespoons extra-virgin olive oil
4 cloves garlic, smashed
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground pepper
4 skin-on, bone-in chicken breasts (2 to 2 1/2 pounds)
1 cup whole-wheat or regular couscous
1/3 cup chopped dried apricots
1 tablespoon fresh lemon juice
1/4 cup chopped fresh cilantro or dill
Plain yogurt, for serving (optional)
Directions
Preheat the oven to 400 degrees F. Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.
Rub the chicken breasts with the remaining 1 tablespoon olive oil and season with salt and pepper. Arrange the chicken skin-side up among the mushrooms. Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165 degrees F, 25 to 30 minutes.
Meanwhile, cook the couscous with the chopped apricots as the package directs. Season with salt and pepper.
Transfer the chicken to plates. Toss the mushrooms with the lemon juice, cilantro or dill, and salt and pepper to taste. Serve the chicken with the mushrooms, couscous and yogurt.
Per serving: Calories 535; Fat 22 g (Saturated 4 g); Cholesterol 111 mg; Sodium 346 mg; Carbohydrate 38 g; Fiber 6 g; Protein 48 g
Photograph by Antonis Achilleos
Recipe courtesy Food Network Magazine More from the Hummus Recipes Kitchen:Chicken Tagine Moroccan vegetables with halloumi Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe Save and share Chicken and Mushrooms with Couscous RecipeWant 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.
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 Save and share Chicken Tagine RecipeWant 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.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Moroccan vegetables with halloumi Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Moroccan vegetables with halloumi.Serves 4
10 mins to prepare and 35 mins to cook
300 calories / serving
Ingredients
1tsp cayenne pepper
2tsp ground cumin
2tbsp tomato purée
2 limes
3tbsp olive oil
2 red, yellow or orange peppers, deseeded and cut into chunks
2 small courgettes, sliced
1 small aubergine, cut into chunks
1 red onion, sliced into wedges
2 garlic cloves
200g (7oz) halloumi, thickly sliced
50g (2oz) green olives
Preheat the oven to gas 6, 200°C, fan 180°C. Mix together the cayenne, cumin, tomato purée, juice of 1 lime and oil. Place the peppers, courgettes, aubergine, onion and garlic in a roasting tin and drizzle with the tomato mix.
Put the squeezed lime halves into the tin. Roast for 20-25 minutes until the veg is golden and tender. Add the halloumi and olives and cook for a further 10 minutes until the halloumi is golden. Squeeze over the juice from the other lime just before serving.
From Tesco Real Food More from the Hummus Recipes Kitchen:
Lamb and apricot kofta kebabs
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe Save and share Moroccan vegetables with halloumi 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.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Lamb and apricot kofta kebabs Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Lamb and apricot kofta kebabs.Serves 4
5 mins to prepare and 20 mins to cook
545 calories / serving
Ingredients
1tbsp sunflower oil
1 medium onion, peeled and very finely chopped
2 garlic cloves, crushed
½tsp hot chilli powder
400g lean lamb mince
2tsp harissa paste
10 ready-to-eat apricots, finely chopped
½tsp ground cinnamon
½tsp flaked sea salt
freshly ground black pepper
4 tesco plain pitta breads, split
shredded baby gem lettuce, to serve
thinly sliced red onion, to serve
sliced tomatoes, to serve
150g free from natural soya yogurt
7g fresh mint, leaves finely chopped
7g fresh coriander, leaves finely chopped
flaked sea salt
Heat the oil in a small non-stick frying pan, add the onion and cook over a low heat for 5 minutes or until softened, stirring regularly. Add the garlic and chilli powder and cook for a further minute, stirring. Tip into a large bowl and leave to cool for 10 minutes. Add the minced lamb, harissa paste, apricots, cinnamon and salt to the cooled onion and garlic. Season with lots of freshly ground black pepper and mix well until all the ingredients are thoroughly combined.
Divide the mixture into 12 portions and roll into balls. Push three balls onto a long metal skewer leaving 1cm between each ball. Repeat with three more skewers and the remaining balls to make four kofta skewers in total. Preheat the grill to its hottest setting. Place the skewers onto a rack over a grill pan lined with foil. Cook under the grill for 10-12 minutes, turning every few minutes, until the lamb is nicely browned and cooked through. While the koftas are cooking, mix all the ingredients for the herb sauce together in a small bowl.
Put the koftas to one side. Warm the pitta breads on a baking tray under the grill for 1-2 minutes on each side. Open out and fill with shredded lettuce, sliced red onion and tomatoes. Divide the koftas between the warmed pitta breads. Spoon over the herb sauce and serve.
From Tesco Real Food More from the Hummus Recipes Kitchen:
Spiced koftas with lemon and houmous
Spicy Kofte
Lamb Chops with Tahini Sauce Recipe
Middle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe Save and share Lamb and apricot kofta kebabs recipeWant 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.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try Spiced koftas with lemon and houmous Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make Spiced koftas with lemon and houmous.Serves 4
6 mins to prepare and 4 mins to cook
598 calories / servingIngredients
1tbsp olive oil
1tbsp harissa paste
½tsp paprika
½tsp cumin
500g Beef Steak Mince
2 tomatoes, sliced
4 wraps
For the houmous
1 x 400g tin chickpeas, drained
2 garlic cloves, peeled
handful coriander leaves
1 lemon juiced
½tsp ground coriander
2tbsp olive oil
To make the koftas, add the oil to a frying pan and set over a high heat. Mix the harissa, paprika and cumin into the mince, season, and form into 12 flat patties. Fry on each side for about 3 minutes, until cooked through.
Meanwhile make the houmous. Put the chickpeas, garlic, coriander leaves, lemon juice, ground coriander and oil into a blender and whizz, adding 1-2 tbsp water to loosen the mixture. Season. Divide the koftas between 4 wraps, along with some lettuce leaves and sliced tomato, and spoon on some houmous.
From Tesco Real Food More from the Hummus Recipes Kitchen:Spicy KofteLamb Chops with Tahini Sauce RecipeMiddle Eastern Carrot Salad Recipe
Swiss Chard with Chickpeas and Couscous Recipe
Crudités with White Bean Hummus Recipe
Spiced Beef Pockets Recipe Save and share Spiced koftas with lemon and houmous recipeWant 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.
The Hummus Recipes Kitchen (The Home of Middle Eastern Food Recipes) invites you to try One pot Moroccan lamb with eggs Recipe. Enjoy the good taste of Middle Eastern Food and learn how to make One pot Moroccan lamb with eggs.Ingredients
1 onion
1x500g pack minced lamb
2tbsp olive oil
1 garlic clove, minced
1tbsp ginger, grated
1tsp ras el hanout (morocan spice mix)
1x400g tin chopped tomatoes
4 eggs
handful mint leaves, chopped
couscous, to serve
Grate half the onion and add to a bowl with the lamb. Season well and mix together. Use your hands to shape into 12 small balls, each about the size of a golf ball. Finely chop the remaining onion.
Heat the oil in a large, deep frying pan. Add the meatballs and cook for about 3 minutes on each side until golden all over. Then add the chopped onion, garlic and ginger to the pan and cook for a couple more minutes until softened.
Stir in the ras el hanout, then pour over the tomatoes and 200ml (7fl oz) water. Bring to the boil, then simmer for 20 minutes until the meatballs are cooked through.
Make 4 little hollows in the mixture and crack an egg into each one. Cover the pan with a lid or piece of tin foil and leave the eggs to poach for about 5 minutes, until the whites are cooked.
Scatter over the mint and serve with some crusty bread or couscous.
If serving vulnerable groups, elderly people, babies, toddlers, pregnant women and people who are unwell, cook until the whites and yolks are solid.
From Tesco Real Food More Recipes from the Hummus Blog: Spicy Meatballs in Pomegranate BBQ Sauce Moroccan meatballs with herb couscous Moroccan lamb meatballs with harissa & couscous Middle Eastern meatballs with coriander leaves Turkish Ground-Lamb Pizzas Barbecued lamb with Lebanese garlic sauce Save and share One pot Moroccan lamb with eggs recipeWant 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.
