Middle Eastern Chicken Shawarma - How to make Middle Eastern Chicken Shawarma

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

Ingredients - Serves 4

1 tablespoon ground coriander

1 tablespoon ground cumin
1 tablespoon ground cardamom
1 tablespoon chili powder
1 teaspoon smoked paprika
1 tablespoon grill seasoning
Juice of 1 lemon, divided
1 large cloves garlic, grated or finely chopped
5 tablespoons extra-virgin olive oil (EVOO), divided
4 boneless, skinless chicken breasts (about 6 to 8 ounces each)
1 large onion, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/4 cup tahini
1 1/2 cups Greek yogurt
4 pitas

Preparation

Preheat an indoor or outdoor grill to high.

In a bowl, combine the coriander, cumin, cardamom, chili powder, paprika and grill seasoning. And the juice of half a lemon, the garlic and about 3 tablespoons EVOO and stir until it is paste-like. Slather the mixture all over the chicken until it is well-coated.

Transfer to the grill and cook on each side for 6-7 minutes, until cooked through. Remove from the grill and let the chicken rest before thinly slicing. Once the chicken is working, preheat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once you see the oil ripple, add the onions and peppers, and season with some salt and pepper.

Cook, stirring frequently, for about 5 minutes until the veggies start to wilt. Once the onions are working make the sauce: In a bowl, combine the juice of the remaining half lemon, the tahini, yogurt, some salt and a small drizzle of EVOO. Mix to combine.

Place the pitas on the grill to warm them and give them a light char, about 1 minute on each side. To assemble, place some of the sliced chicken on each pita, top with some of the pepper and onion mixture, and a good dollop of the yogurt-tahini sauce.

Source Arabic Food Recipes

More Middle Eastern Recipes:

Spicy Chicken Shawarma Salad
Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus

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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  

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Chicken & Vegetables Soup Recipe

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

Ingredients

4 cubed chicken breast
Salt and pepper
1 Tbsp minced ginger
1 cup flour
2 Tbsp oil or butter
1 onion, minced
½ cup carrot, small cubes
½ cup zucchini, small cubes
½ cup pumpkin, small cubes
½ cup green onion (white part)
4 cup meat or chicken stock
2 Tbsps peanut butter
¼ cup soft grated coconut
1 cup green onion stock for decoration

Method

• Wash chicken breast. Cut to an equally cubes. Season with salt, pepper and gingle.
• Season the flour with salt and pepper. Cover the chicken cubes with the flour. Get rid from extra flour.
• Heat the butter in a pan. Add the chicken. Stir it until change color (golden). Keep it aside.
• Put the onion in the same pan. Stir it for 3 min. Add the vegetables and the stock. Let until simmer.
• Add the chicken cubes again until cooked.
• Meanwhile, in another pan melt the peanut butter. Add coconut and the stock over medium heat until getting thick mixture.
• Add the peanut butter to the soup. Heat and let simmer again.
• Put the soup in the serving plate and decorated with the green onion.

More Middle Eastern Recipes:

Yemeni Chicken with Potato in Oven
Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad

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Yemeni Chicken with Potato in Oven Recipe

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

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

Serves: 6 persons

Ingredients

5 medium potatoes or 1250 g, cut into medium slices
2½ cups water or 625 ml
4 cloves garlic, crushed
½ cup coriander leaves or 35 g, chopped
2 cubes MAGGI® Chicken Bouillon
½ teaspoon ground black pepper
½ teaspoon ground cardamom
½ teaspoon ground cinnamon
½ teaspoon ground cumin
1 tablespoon corn flour
1 whole chicken, cut into 8 pieces
¼ cup lemon juice

Preparation

In a saucepan add water, crushed garlic, chopped coriander (reserve 2 tablespoons of coriander for garnish), MAGGI® Chicken Bouillon cubes, spices and corn-flour. Bring to boil and simmer for 5 minutes with constant stirring until the sauce slightly thickens.

In a 30cm x 24cm baking dish arrange the potatoes slices.

Pour prepared sauce to the potato then arrange on top the chicken pieces and bake in a 200˚C oven for 1 hour 30 minutes or until potatoes and chicken are cooked.

Pour lemon juice on top of the baked dish and garnish with the remaining chopped coriander then serve.

Cooking tips : Cover with aluminum foil if the chicken is roasted but the potato is not yet cooked.

Serving tips : Serve this dish with green salad.

Nutritional Information:

Fats :     26.00 g
Protein :     35.00 g
Carbohydrate :     38.00 g
Energy :     535.00 Kcal 

More Middle Eastern Recipes:

Lebanese Chicken and Potatoes
Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels

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Lebanese Chicken and Potatoes Recipe

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

A traditional Lebanese dish of baked chicken and potatoes. Unbelievably simple, but ever so delicious.

Prep Time: 15 Min | Cook Time: 1 Hr | Ready In: 1 Hr 15 Min

Ingredients

8 cut up chicken pieces
8 medium potatoes, peeled and quartered
salt to taste
ground white pepper to taste
4 cloves garlic, crushed
1/2 cup extra virgin olive oil
1 cup fresh lemon juice

Directions

1. Preheat oven to 425 degrees F (220 degrees C).

2. Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper.

3. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil.

4. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.

Nutritional Information

Amount Per Serving  Calories: 592 | Total Fat: 30.5g | Cholesterol: 65mg

More Middle Eastern Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min | Level: Easy | Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals Episode: Chicken Goes Abroad

More Middle Eastern Recipes:

Roast chicken with couscous & pine nut stuffing
10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef

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Roast chicken with couscous & pine nut stuffing recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Roast chicken with couscous & pine nut stuffing Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Roast chicken with couscous & pine nut stuffing.

 Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite

Easy
Serves 8
Prep 40 mins
Cook 1 hr 10 mins

Ingredients

100g couscous
175ml boiling chicken stock
50g butter
1 onion , finely chopped
1 garlic clove , crushed
100g pine nuts
140g dried apricots , roughly chopped
large handful parsley , roughly chopped
2 tbsp mint leaves, roughly chopped
1 lemon
1 egg , beaten
6 skinless chicken breasts
16 rashers streaky bacon

Method

1. Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.

2. Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)

3. Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.

4. Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.

Nutrition per serving

348 kcalories, protein 26.3g, carbohydrate 16g, fat 20 g, saturated fat 7g, fibre 2g, sugar 9g, salt 1.32 g

Recipe from Good Food magazine, August 2007.

More Couscous Recipes:

10-minute couscous salad
Summer couscous salad
Herby salmon & couscous parcels
Chicken Tagine with Couscous
Moroccan-style couscous with roast beef
Moroccan Couscous with Chicken and Prunes

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Chicken Tagine with Couscous Recipe

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

Cooking Time 25 minutes

Ingredients (serves 4)

2 tablespoons olive oil
4 (180g each) chicken thigh fillets, trimmed, halved
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 tablespoon Moroccan spice mix
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1 zucchini, halved, cut into
1cm pieces
1 1/2 cups couscous
coriander leaves, to serve

Method

1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.

2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.

3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.

4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.

5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.

Source
Super Food Ideas - September 2007, Page 74
Recipe by Annette Forrest and Jenny Fanshaw

More Middle Eastern Recipes: 

Beef and Pear Tagine
Lamb Tagine
Vegetable tagine
Fish Tagine
Spring Lamb Tagine
Chicken Tagine Moroccan Style

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Chicken or Lamb Patty Pockets Recipe

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

Cook Time: 6 min
Level: Easy
Yield: 4 servings

Ingredients

Handful cilantro leaves
Handful mint leaves
Handful basil leaves
1 cup Greek style plain yogurt
1 tablespoon cumin, a palm full
1 tablespoon plus 1 teaspoon grill seasoning blend, 1 1/3 palm fulls (recommended: McCormick Montreal Seasoning)
1 1/2 pounds ground chicken or ground lamb
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 pita pockets
1 cup mango chutney
8 leaves tender lettuce

Directions

Spiced exotic chips recommended: Taro root chips)

Place the herbs in a food processor and pulse grind them into a fine chop. In a bowl combine the herbs, yogurt, cumin and grill seasoning. Add the meat and mix to combine.. Form into 4 large, very thin patties. Wash up and preheat a large nonstick skillet with a couple tablespoons extra-virgin olive oil over medium-high heat. Cook patties 3 to 4 minutes on each side. Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney.

Recipe courtesy Rachael Ray
Show: 30 Minute MealsEpisode: Get Curry'd Away

 More Middle Eastern Recipes:

Turkish lamb, feta & spinach melts
Turkish lamb burger
Hummus and Grilled Vegetable Wrap
Lamb, tabouli and hommus wrap
Lamb cutlets with fattoush
Home-style doner kebab

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Spicy Chicken Shawarma Salad Recipe

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

Shawarma is a Middle Eastern wrap that is filled with spiced meat such as lamb, beef, or chicken.  It is very similar to Greek gyros. Typically served in pita bread, this shawarma is paired with a more diabetes-friendly bed of leafy greens. The chicken works well because it's mild flavor is lends well to this flavorful marinade.

Ingredients:

3 Tablespoons minced fresh parsley
3/4 teaspoon salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon ground ginger
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
7 Tablespoons plain low-fat Greek yogurt
2 Tablespoons fresh lemon juice
4 garlic cloves, minced
2 Tablespoons extra-virgin olive oil
1 1/2 pounds boneless, skinless chicken breast meat, thinly sliced
1 bunch of lettuce, cleaned and chopped
1 cup chopped cucumber
1 cup chopped tomato
Lemon vinaigrette (recipe follows)

Directions:

Combine the parsley, salt, red pepper flakes, ginger, cumin, and coriander in a large bowl and mix to combine.  Stir in the yogurt, lemon juice and garlic cloves.  Add the chicken to the bowl and stir to coat.  Let sit in the refrigerator to marinate for at least an hour, or overnight.

Heat the oil in a large skillet over medium-high heat.  Working in batches, add the marinated chicken pieces to the skillet.  You don't want to overcrowd the pan so the chicken can brown.  Cook the chicken, stirring frequently, for about 6 minutes or until browned and cooked through.  Remove the chicken from the pan and place on a plate lined with paper towels.  Put some more oil in the pan and repeat the process until all the chicken is cooked.    

In a salad bowl, mix the lemon vinaigrette.  Add the cleaned lettuce leaves, the cucumbers, tomatoes and chicken.  Mix to combine. 

Servings: 4

Nutrition Information: Amount Per Serving Without Vinaigrette

Calories:  209
Carbohydrates:  9g
Fiber:  2g
Sugars: 4g
Total Fat:   9g
Saturated:  2g
Trans:  0g
Sodium:  543mg
Protein:  24g

Lemon Vinaigrette

Ingredients:

1 Tablespoon Dijon mustard
1/4 cup freshly squeezed lemon juice
1 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Directions:

In a salad bowl, whisk together the mustard, lemon juice, salt, and pepper.  Slowly whisk in the olive oil to combine.

Servings: 4

Nutrition Information: Amount Per Serving for Vinaigrette

Calories:  126
Carbohydrates:  2g
Fiber:  0g
Sugars: 0g
Total Fat:   14g
Saturated:  2g
Trans:  0g
Sodium:  310mg
Protein:  0g


More Middle Eastern Recipes:

Chicken Shawarma
Lamb Shawarma
Hummus Pita Sandwich
Hummus without Tahini
Lebanese Hummus
Potato Kibbeh in Oven

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Slow Cooker Moroccan Chicken Recipe

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

Prep Time: 15 Min
Cook Time: 5 Hrs 15 Min
Ready In: 5 Hrs 30 Min

Ingredients

1 pound skinless, boneless chicken breast halves - cut into 2 inch pieces
4 cloves garlic, chopped
1 large onion, chopped
1 (28 ounce) can diced tomatoes
3 fresh peaches - peeled, pitted and sliced
1 (15 ounce) can garbanzo beans, drained
1 cup chopped dried apricots
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
2 cups chicken broth
1 tablespoon cornstarch
1 tablespoon water
3 tablespoons chopped fresh cilantro
1/3 cup slivered almonds, toasted

Directions

1. Place chicken in the bottom of a slow cooker. Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, coriander, and cayenne pepper. Pour in the chicken broth. Cook on Low for 5 hours.

2. Remove the chicken and keep warm. Mix the cornstarch and water in a small bowl. Stir the cornstarch mixture into the slow cooker. Cook on High until the sauce has thickened, about 15 minutes. Return the chicken to the slow cooker and heat through. Top with fresh cilantro and almonds before serving.

Nutritional Information

Amount Per Serving  Calories: 290 | Total Fat: 5.7g | Cholesterol: 41mg

More Chicken Recipes:

Burghul with Chicken and Tomato
Chicken with Mushroom and Tomato Recipe
Chicken Tagine Moroccan Style
Chicken and vegetable tagine with lemon couscous
Tandoori Chicken with Tomato-Cucumber Raita
Chicken Shawarma 

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Burghul with Chicken and Tomato Recipe

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

Preparation time :     20 minutes
Cooking time :     35 minutes
Serves: 5 persons

Ingredients

2 tablespoons olive oil
1 medium onion or 150 g, chopped
350 g skinned chicken breasts, cut into large cubes
2 medium tomatoes or 300 g, peeled and chopped
4 tablespoons tomato paste
2 cubes MAGGI® Chicken Less Salt Bouillon
3 cups water or 750 ml
1½ teaspoons seven spices
2 cups burghul or 320 g, washed and drained

Preparation

Warm olive oil in a medium saucepan and sauté onion for 3 minutes or until onion is tender. Add the chicken and stir for 5 minutes or until it’s changed in color then add the tomato and tomato paste and stir for 5 minutes.

Add MAGGI® Chicken Less Salt Bouillon cubes, water and seven spices. Bring to boil and simmer with occasional stirring for 5 minutes.

Add the burghul and stir to boil. Cover and simmer over a low heat for 15 minutes or until burghul is completely cooked then serve immediately.

Serving tips : Serve low fat yogurt with this dish.

Nutritional Information

Fats :     11.00 g
Protein :     22.00 g
Carbohydrate :     57.00 g
Energy :     404.00 Kcal

More Chicken Recipes...

Chicken with Mushroom and Tomato Recipe 
Chicken Tagine Moroccan Style
Chicken and vegetable tagine with lemon couscous 
Tandoori Chicken with Tomato-Cucumber Raita
Chicken Shawarma 
 
Save and share Burghul with Chicken and Tomato Recipe

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Chicken with Mushroom and Tomato Recipe

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

Preparation time :     25 minutes
Cooking time :     25 minutes
Serves: 5 persons

Ingredients

2 tablespoons olive oil
10 baby onions, peeled
500 g skinned chicken breasts, cut into large cubes
3 cloves garlic, crushed
1 cup mushrooms or 100 g
1 tablespoon plain flour
2 medium tomatoes or 300 g, peeled and chopped
2 tablespoons tomato paste
Pinch of ground black pepper, to taste
2 cubes MAGGI® Chicken Less Salt Bouillon
2 cups water or 500 ml
2 tablespoons fresh parsley, chopped

Preparation

Warm olive oil in a large nonstick pan. Add and fry onion until brown in color then add chicken pieces and stir until golden brown.

Add garlic and stir a little. Add mushroom and stir for 1 minute then add flour and stir for another minute. Add tomato, tomato paste, black pepper, MAGGI® Chicken Less Salt Bouillon cubes and water.

Bring to boil with occasional stirring, simmer for 15 minutes or until onion is cooked.

Add the chopped parsley; stir and serve.

Serving tips : Serve this dish with boiled potato or steamed rice.

Nutritional Information

Fats :     12.00 g
Protein :     22.00 g
Carbohydrate :     13.00 g
Energy :     251.00 Kca

More chicken recipes

Chicken Mulukhiya Recipe 
Chicken Tagine Moroccan Style
Traditional Moroccan Couscous with Chicken
Moroccan Couscous with Chicken and Prunes
Chicken with yogurt & pomegranate

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Chicken Mulukhiya Recipe - How to make Chicken Mulukhiya

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

Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Serves: 4 persons

Ingredients

3 medium onions or 450 g
2 tablespoons olive oil
5 cloves garlic, crushed
1 cup coriander leaves or 75 g, chopped
3 cups water or 750 ml
3 cubes MAGGI® Chicken Less Salt Bouillon
¼ cup lemon juice or 60 ml
500 g boneless and skinned chicken breasts, cut into cubes
1 cinnamon stick
500 g mulukhiya, frozen and thawed

Preparation

Bake the onions in a 200°C preheated oven for 45 minutes or until onions are baked, remove from oven, peel and chop.

Warm olive oil in a large pan, add garlic, coriander and cook over medium heat for 2-3 minutes.

Add water, MAGGI® Chicken Less Salt Bouillon cubes and lemon juice. Add baked onions, bring to boil cover and simmer on low heat for 10 minutes.

Use a stick blender or kitchen mixer and puree the stock until smooth. Add chicken cubes, cinnamon stick and mulukhiya. Simmer for 15-20 minutes or until chicken becomes tender.

Serve with toasted bread and cooked rice.

Serving tips :     Serve chopped onion in lemon and vinegar on the side as dressing. 

Nutritional Information

Serving tips :     Serve chopped onion in lemon and vinegar on the side as dressing.
Preparation time :     20 minutes
Cooking time :     1 hour, 30 minutes
Fats :     9.50 g
Protein :     37.00 g
Carbohydrate :     25.00 g
Energy :     323.00 Kcal

Vegetables with Lamb Stew Recipe - Bamia Stew Recipe - Middle Eastern Chickpea & Rice Stew

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Moroccan Couscous with Chicken and Prunes Recipe

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Moroccan Couscous with Chicken and Prunes Recipe. Enjoy the Middle Eastern Cuisine and learn how to make an easy dish of Moroccan Couscous with Chicken and Prunes.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients (serves 5 persons)

1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.

2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.

3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.

4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.

5. Stir in prunes and olives and simmer for another 5 minutes.

6. Remove cinnamon sticks and serve with couscous.

Nutritional Information

Preparation time : 15 minutes
Cooking time : 40 minutes
Fats : 28.00 g
Protein : 43.00 g
Carbohydrate : 44.00 g
Energy :     604.00 Kcal

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Moroccan Lamb Meatballs with Harissa & Couscous
Moroccan Meatballs With Herb Couscous

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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

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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
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Save and share Chicken with Onions and Olives Tagine Recipe

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Traditional Moroccan Couscous with Chicken Recipe

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

Preparation time : 15 minutes
Cooking time : 35 minutes

Ingredients (serves 6 persons)

2 tablespoons olive oil
1 large onion or 200 g, chopped
500 g skinned chicken breasts
3 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¾ teaspoon ground cardamom
¾ teaspoon ground coriander
¾ teaspoon dried ginger powder
¾ teaspoon ground black pepper
¼ teaspoon saffron filaments
3 medium tomatoes or 450 g, diced
2 medium carrots or 200 g, cut into cubes
1 small cinnamon stick
1 cup water or 250 ml
2 cubes MAGGI® Chicken Less Salt Bouillon
1 can canned chickpeas or 400 g, drained
2 medium zucchini or 200 g, cut into cubes

Preparation

1. Warm oil in a large pan and fry onions over medium heat for 3-4 minutes or until tender. Add chicken, garlic, parsley, all spices and saffron. Cook for 4-5 minutes.

2. Add tomatoes, carrot, cinnamon, water and MAGGI® Chicken Less Salt Bouillon cubes. Bring to boil, cover and simmer for 20 minutes or until chicken is almost tender.

3. Add chickpeas and zucchinis and cook for 10 minutes or until cooked.

4. Serve with cooked couscous.

Tips: Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.

Nutritional Information

Other tips : Carrots are the richest source of Vitamin A. Being an antioxidant, Vitamin A is a potent anti-cancer compound.
Preparation time : 15 minutes
Cooking time : 35 minutes
Fats : 11.00 g
Protein : 22.00 g
Carbohydrate : 29.00 g
Energy : 303.00 Kcal

More Moroccan couscous recipes

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Lamb and Date Tagine with Pomegranate Couscous
Moroccan Lamb Meatballs with Harissa & Couscous
Moroccan Meatballs With Herb Couscous 

Save and share Traditional Moroccan Couscous with Chicken Recipe 

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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.

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Lebanese Fattoush Salad with Grilled Chicken Recipe

Fattoush is a popular salad in Lebanon made with mixed greens, a lemony vinaigrette and pita bread pieces. Toasting the pita adds crunch and a sprinkle of ground sumac—which grows wild all over Lebanon—adds depth. Let the salad sit for a bit to let the pita soak up the lemony dressing.

Ingredients

Salad

2 6-inch whole-wheat pitas, split
3 tablespoons extra-virgin olive oil, divided
1 1/4 teaspoons ground sumac (see Note), divided
1/4 cup lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large head romaine lettuce, coarsely chopped
2 large tomatoes, diced
2 small salad cucumbers or 1 large cucumber, seeded and diced (peeled if desired)
1/2 cup thinly sliced red onion
1/3 cup thinly sliced fresh mint

Chicken

1 1/2 pounds boneless, skinless chicken breasts, trimmed pounds boneless, skinless chicken breasts, trimmed
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper

Directions

1. To prepare salad: Preheat oven to 350ºF. Place pita halves rough-side up on a large baking sheet. Brush with 1 tablespoon oil and sprinkle with 1 teaspoon sumac. Bake until golden and crisp, about 15 minutes. When cool, break into bite-size pieces.

2. Whisk lemon juice, salt, pepper and the remaining 2 tablespoons oil and 1/4 teaspoon sumac in a large bowl. Add lettuce, tomatoes, cucumber, onion, mint and the pita pieces; toss to coat. Let stand for 15 minutes.

3. To prepare chicken: Meanwhile, preheat grill to medium-high. Rub the chicken with oil and season with salt and pepper. Grill until no longer pink inside, 3 to 4 minutes per side. (Alternatively, broil chicken 4 to 6 inches from the heat source for about 6 minutes per side.) Slice the chicken thinly and serve on top of the salad.

4. Note: The tart berries of the sumac bush add another element to many Middle Eastern dishes. Find them whole or ground in Middle Eastern markets or online at kalustyans.com or lebaneseproducts.com.

Recipe Nutrition
Per serving: 295 calories; 12 g fat (2 g saturated fat, 7 g mono unsaturated fat); 63 mg cholesterol; 21 g carbohydrates; 27 g protein; 5 g fiber; 473 mg sodium; 693 mg potassium Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (60% dv), Folate (38% dv), Iron & Potassium (20% dv).

recipe source
eatingwell

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