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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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
 
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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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