Moroccan chard & lamb pan-fry recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chard & lamb pan-fry Recipe.  Enjoy tasty & easy Moroccan Food recipes and learn how to make Moroccan chard & lamb pan-fry. 

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a sauté pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

More Moroccan Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast 

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Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe.  Enjoy tasty & easy Middle Eastern Food recipes 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 Moroccan Recipes:

Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

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Falafel with Tahini Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Falafel with Tahini Sauce Recipe.  Enjoy Tasty Middle Eastern Food recipes and learn how to make Falafel with Tahini Sauce.  

Cook Time: 30 min
Level: Intermediate
Yield: about 2 1/2 dozen

Ingredients

1 1/2 cups dried, peeled fava beans (skinless, split broad beans), soaked in cold water for 24 hours
1/3 cup dried chickpeas, soaked in cold water for 24 hours
1 yellow onion, finely chopped
1/4 cup minced parsley leaves
1/4 cup minced cilantro leaves
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon baking soda or baking powder
1 teaspoon salt
1/2 teaspoon ground coriander
1/8 teaspoon cayenne pepper
Vegetable oil, for frying
Tahini Sauce, for serving, recipe follows
Pita bread, for serving, optional

Directions

Drain and rinse both the fava beans as well as the chickpeas. Combine both beans in the bowl of a food processor, along with the onion, parsley, cilantro, garlic, cumin, baking soda, salt, ground coriander, and cayenne, and pulse, scraping down the sides of the bowl as necessary, until a coarse paste is formed. Add 1 or 2 tablespoons of water, if needed to make the paste hold together - you will have to remove the lid of the processor and check this by pressing some of the mixture together between your fingers. Add a bit more water, if necessary. Transfer to a bowl and set aside to rest for about 30 minutes.

Preheat at least 3-inches of oil in a saucepan or a deep-fryer to 350 degrees F.

Scoop the fava-chick pea mixture into 1 1/2 to 2-tablespoon increments and, using your hands, shape into balls or patties about 1 1/2 to 2-inches in diameter. Gently lower the falafel balls into the hot oil (these are fragile - do not drop them or they will fall apart.) Fry the falafel in batches until crisp and brown, turning to promote even browning, 2 to 2 1/2 minutes. Transfer to paper-lined plates to drain briefly before serving with the Tahini Sauce and pita bread, if using.

Chef's Note: if you cannot find skinless fava beans, you will need to peel them. This is most easily accomplished after the beans have soaked for a short while - the skins will puff up away from the bean and can then be peeled off. While this is not terribly difficult to do, it is very time consuming and we recommend using skinless if you can source them.

Tahini Sauce:

1 cup tahini paste
1/4 cup plus more, if necessary, lemon juice
2 small cloves garlic, minced
1/2 to 3/4 cup water, as needed
1/2 to 3/4 teaspoon salt

Make the sauce by combining the tahini paste, lemon juice, and garlic in a bowl and stirring to combine. Add the water a little at a time as needed to form a smooth, creamy sauce approximately the thickness of heavy cream. (Note that the sauce might appear to separate for a bit before enough water has been added; just keep adding more water bit by bit and stirring until the sauce comes together.) Season to taste with salt and more lemon juice, if necessary. Transfer to a nonreactive container and refrigerate until ready to serve the falafel.

Yield: about 2 cups

Recipe courtesy Emeril Lagasse, 2007
Show: Emeril LiveEpisode: A Persian Feast

More Falafel Recipes:

Chickpea fritters (falafel)
Make Best Falafel Balls
Falafel & hummus on pita bread
Falafel Hot Sauce Recipe
Falafel and hommus wrap
Falafel Sauce

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Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce Recipe.  Enjoy easy Middle Eastern Food recipes and learn how to make Chickpea and Spinach Salad with Cumin Dressing and Yogurt Sauce. 

Prep Time: 20 min
Level: Easy
Yield: 8 servings

Ingredients

2 (15-ounce) cans chickpeas, drained and rinsed
1/4 cup chopped flat-leaf parsley
1/2 cup chopped red onion
1/4 cup olive oil
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1 1/2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
Salt and pepper
4 cups baby spinach leaves
Yogurt with Orange Essence, recipe below, optional
2 tablespoons coarsely chopped fresh mint leaves, optional

Directions

In a medium bowl combine the chickpeas, parsley and onion. In a small bowl whisk together the olive oil, lemon juice, zest, cumin, cayenne pepper, salt and pepper. Pour the dressing over the chickpea mixture and toss to combine. Serve the chickpea salad over a bed of spinach leaves. Top with the yogurt sauce and a sprinkle of mint, if using.

Yogurt with Orange Essence:

1/3 cup lowfat plain yogurt
1/4 teaspoon orange zest
2 tablespoons orange juice
1/2 teaspoon honey

In a small bowl, stir together the yogurt, orange zest, orange juice and honey.

Yield: about 1/2 cup

2005, Ellie Krieger
Show: Healthy Appetite with Ellie Krieger Episode: Hot Off the Grill

More Salad Recipes:

Middle Eastern Salad Plate
Lebanese fruit salad
Moroccan chicken and potato salad
Couscous and cranberry salad
Asparagus and Persian feta salad
Mediterranean chicken pasta salad  

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Brick Chicken with Apricot Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brick Chicken with Apricot Couscous Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Brick Chicken with Apricot Couscous.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Yield: 4 to 6 servings

Recipe courtesy Tyler Florence
Show: Tyler's UltimateEpisode: Ultimate Brick Chicken

More Moroccan Recipes:

Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks 

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Lebanese-Style Red Lentil Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese-Style Red Lentil Soup Recipe.  Enjoy easy Lebanese Food recipes and learn how to make Lebanese-Style Red Lentil Soup.

Prep Time: 20 Min
Cook Time: 30 Min
Ready In: 50 Min

Ingredients

6 cups chicken stock
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
3/4 cup fresh lemon juice

Directions

1. Bring chicken stock and lentils to a boil in a large saucepan over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.

2. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 3 minutes.

3. Stir onions into the lentils and season with cumin and cayenne. Continue simmering until the lentils are tender, about 10 minutes.

4. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

Nutritional Information

Amount Per Serving  Calories: 276 | Total Fat: 7g | Cholesterol: < 1mg 

More Arabic Food Recipes:

Lebanese Chicken and Potatoes
Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe

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Lebanese Chicken and Potatoes Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lebanese Chicken and Potatoes Recipe.  Enjoy easy Lebanese Food recipes and learn how to make a traditional Lebanese dish of baked chicken and potatoes. Simple and 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 Arabic Food Recipes:

Lebanese Chicken Skewers
Lebanese Chicken Marinade
Shish Barak with Yoghurt
Beef, feta and green onion rissoles
Chicken biryani recipe
Lamb and Apricot Tagine

Save and share Lebanese Chicken and Potatoes Recipe

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Fruity lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fruity lamb tagine Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Fruity lamb tagine.

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.


More Moroccan Recipes:

Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken

Save and share Fruity lamb tagine recipe

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