Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe

Photo: Middle Eastern Chicken Thighs With Roasted
Vegetables, Harissa & Minted Yoghurt

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt Recipe.  Enjoy the good taste of Arabic Food and learn how to make Middle Eastern Chicken Thighs With Roasted Vegetables, Harissa & Minted Yoghurt.

I start this recipe by making my own harissa & chermoula pastes. These days you can buy delicious pre made condiments & marinades from your local gourmet store, but I love to start from scratch and make my own, as fresh is always best.

Serves 4 to 6

Ingredients

Harissa

3 Large, roasted Red capsicums peeled and deseeded
1 small Red chilli
2 Cloves Garlic
2 tablespoons roasted and ground cumin seeds
2 tablespoons roasted and ground coriander seeds
½ teaspoon Salt
½ teaspoon Sugar
1/3 cup vegetable oil

Chermoula Chicken

8 chicken thighs skinless and boneless

Chermoula Marinade

¼ cup Harissa from jar or see recipe
½ cup chopped Parsley
½ cup chopped Mint
½ cup chopped Coriander
2 Cloves Garlic
½ teaspoon Cinnamon
1 small Lemon roughly chopped, seeds removed
¼ cup vegetable oil
1 teaspoon sea salt

Roasted vegetables

2 Red Onions chopped into quarters
800 g Sweet potatoes cut into 2cm slices
3 parsnips each cut into 4
2 red capsicums cut into thick strips
2 tablespoons Olive Oil
2 Cloves chopped Garlic
1 tablespoon chopped Thyme
Salt & Pepper

Minted Yoghurt

½ cup Yoghurt
Sugar
Salt
Lemon
5 finely sliced Mint leaves

Method

Harissa

1. Blend all ingredients together in blender until smooth
2. Taste for chilli factor and seasoning.

Chermoula Chicken

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
3. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Chermoula Marinade

1. Blend all marinade ingredients together in blender until smooth.

Minted Yoghurt

1. Combine all together.

Middle Eastern Chicken Thighs

1. Trim any excess fat off chicken & marinate in chermoula for at least 1hr prior to cooking.
2. Par boil parsnips for 8 mins then toss all vegetables together in a bowl with oil, garlic, thyme, s&p.
3. Bake in 180 fan oven for 1/2 hr, turning once during cooking time.
4. Seal chicken on both sides in a non-stick pan and finish cooking in 180 fan oven 20 to 25 minutes, depending on thickness of thighs.
5. Serve chicken on top of roasted vegetables with a dolop of harissa and minted yoghurt.

Recipe by Anna Gare from The Best In Australia

More Arabic Food Recipes:

Moroccan Chicken with Squash and Dried Plums
Moroccan Chicken Thighs
Moroccan-style chicken with lentils
Chicken, harissa and aubergine tagine
Chicken tagine with apricots
Middle Eastern Chicken Pot and Butter-Nut Couscous

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Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad Recipe

Photo: Arabic Spiced Lamb, Roasted Baby Beets,
Sweet Potato & Persian Fetta Salad Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad Recipe.  Enjoy the good taste of Arabic Food and learn how to make Arabic Spiced Lamb, Roasted Baby Beets, Sweet Potato & Persian Fetta Salad.

Serves 4 to 6

Ingredients

Lamb & Spice

4 lamb loin fillet
4 Cardamom pods
2 Cloves
½ cinnamon quill
1 teaspoon cumin seed
1 teaspoon Coriander
2 teaspoons Garlic
Sea Salt & freshly ground black pepper
Lime 1
Dash of Olive Oil
3 teaspoons Pistachios

Spiced Yoghurt

2 tablespoons Yoghurt
1 tablespoon Lemon Juice
1 tablespoon fresh Coriander chopped
sea salt
brown sugar
garam masala

Salad

200 g beetroot
Olive Oil thyme & garlic for roasting
250 g Sweet potatoes
1 Red Onion
350 g sugar snap peas
100 g Persian Feta cheese
10 Young basil leaves
Rocket leaves
Raspberry vincotto

Method

Lamb & Spice

1. Pound all spices in a mortar & pestle & remove cardamom husks.
2. Add rest of ingredients and pound to chunky constancy.
3. Rub all over lamb and marinate for at least 1 hr.
4. Seal lamb in pan and finish cooking in hot oven till just cooked medium –rare, approx 8 to10 mins.
5. Let it rest for a few minutes then slice and serve on top of salad

Spiced Yoghurt

1. Combine the ingredients for the spiced yoghurt and set aside until required

Salad

1. Boil beetroot until just cooked, the skin should be is easily removed with fingers.
2. Drain and chop into fork size cubes.
3. Roast sweet potato & onion in oil, thyme & garlic
4. Blanch sugar snap peas and refresh in cold water & drain
5. Mix all cooked vegetables together with basil and crumbled Persian fetta.
6. Toss rocket in vincotto and place on plate, top with salad, sliced lamb and a dollop of spiced yoghurt

Recipe by Anna Gare from The Best In Australia

More Arabic Food Recipes:

Lamb Kofta, Tabouleh Salad
Lamb kibbeh with mint and broad bean salad
Beryani with lamb
Baked lamb and spiced rice (ouzi)
Lamb and broad bean tagine
Lemon & Oregano Lamb Chops

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Lamb Kofta, Tabouleh Salad Recipe

Photo: Lamb Kofta, Tabouleh Salad Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Kofta, Tabouleh Salad Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb Kofta, Tabouleh Salad. 

Ingredients

500 gms lamb mince
1 clove garlic, smashed, peeled, rough chopped
1 tablespoon cumin
1 tablespoon coriander seeds
1 whole lemon
1 tablespoon lemon zest
1 teaspoon sumac
¼ cup flat leaf Continental Fresh parsley, roughly chopped
¼ cup coriander leaves, roughly chopped
Olive oil
Salt
Pepper

Tabouleh Salad

¼ cup rocket, roughly chopped
½ cup Continental parsley, roughly chopped
½ Roma tomato, cut into chunky pieces
½ lemon
1 tablespoon extra virgin olive oil
Salt
Pepper

Method

1 Toast the cumin and coriander seeds in an oven at 200ºC for 2 to 3 minutes and grind with a mortar and pestle until a smooth powder forms.

2 Place the mince in a bowl and add the garlic, ½ a tablespoon of toasted cumin and coriander, sumac, salt and pepper, parsley and coriander.

3 Mix the ingredients together until the spices are evenly distributed throughout the mince.

4 Leave to marinate for ½ an hour, then start to shape the mince into medium sized logs, 2 cm x 10 cm squeeze the meat around a skewer.

5 Drizzle olive oil over the mince and rub gently into the meat.

6 Season the meat koftas with salt and grill on the BBQ or hot pan with a little oil, for approximately 5 to 8 minutes or until meat is golden brown.

7 To make the tabouleh salad, add the rocket, parsley and tomato to a bowl, squeeze lemon juice over the salad, making sure to strain the seeds.

8 Add the olive oil, season with salt and pepper. Stir gently.

9 Place the skewers onto a plate and cover with lemon juice, fill ½ a pita bread with tabouleh and add the Kofta.

Recipe by Adrian Richardson from Secret Meat Business 
 
More Arabic Food Recipes:

Moroccan kofte & chorizo stew
Chicken Koftas with Cucumbers and Yogurt
Beef kofta with saffron yoghurt
Moroccan kofte with spicy tomato sauce
Chicken kofta recipe
Kofta Orfali with White Rice 

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Barley with Beef and Mushroom Soup Recipe

Photo: Barley with Beef and Mushroom Soup Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Barley with Beef and Mushroom Soup Recipe. Enjoy the Arabic Cuisine and  learn how to make Barley with Beef and Mushroom Soup. 

Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 25 minutes

Ingredients

1 tablespoon vegetable oil

150 g beef, cut into small cubes

1 cup mushrooms or 100 g, cut into quarters

¼ cup pearled barley or 40 g

5 cups water or 1250 ml

1 sachet MAGGI® 11 Vegetables Soup

Preparation

Heat oil in a medium non-stick saucepan; add and cook beef and mushroom for 4-5 minutes or until beef is brown. Add barley and water, then bring to boil. Cover and simmer on low heat for 10 minutes.

Add MAGGI® 11 Vegetables Soup ; stir irregularly and simmer on low heat for another 10 minutes.

Cooking tips : Use tender part of beef.

Nutritional Information

Energy : 158.00 Kcal
Protein : 7.70 g
Carbohydrate : 14.00 g
Fats : 8.00 g 

From Nestle
 
More Arabic Food Recipes:  

Authentic Moroccan soup
Spinach and 11 Vegetables Soup
Harira: Moroccan Chickpea Stew with Chicken and Lentils
Cream of Mushroom Soup
Lentil Soup with Spinach and Wheat
Herbs and Grains 

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Chicken with Mushroom and Tomato Recipe

Photo: Chicken with Mushroom and Tomato Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken with Mushroom and Tomato Recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken with Mushroom and Tomato. 

Serves: 5 persons
Difficulty: Easy
Cost: Cheap

Preparation time : 25 minutes
Cooking time : 25 minutes

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

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

More Arabic Food Recipes:

Chicken and carrot tagine
Chicken Majboos
Eggplant and Kibbeh Stew
Middle Eastern chicken & apricot stew 
Moroccan Chicken Stew 
Moroccan Mushrooms

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Middle Eastern rice pudding recipe

Photo: Middle Eastern rice pudding recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern rice pudding Recipe. Enjoy the Arabic Cuisine and  learn how to make Middle Eastern rice pudding.  

INGREDIENTS 6
SERVINGS 4

Ingredients

2 x 350g tubs Greek-style rice pudding
1/2 cup (125ml) thickened cream
2 tbs rosewater
1/2 tsp ground cardamom seeds
200g rose petal jam
2 tbs slivered pistachios, to garnish

Method

Heat the rice and cream gently in a saucepan over medium-low heat. Stir in the rosewater and cardamom. Warm the jam in the microwave or in a small saucepan over low heat. Divide rice among 4 warm bowls. Garnish with nuts and serve with warm rose petal jam.

Notes

Rosewater and rose petal jam are available from Middle Eastern food shops and selected supermarkets and delis

delicious. - November 2007 , Page 122
Recipe by Valli Little 

More Arabic Food Recipes: 

Halawet El-Riz 
Barazeq
Date stuffed semolina cookies (Ma'amoul)
Mamool 
Maamoul Recipes 
Maamoul: Stuffed Date-Orange Cookies  

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Lamb kibbeh with mint and broad bean salad recipe

Photo: Lamb kibbeh with mint and broad bean salad recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb kibbeh with mint and broad bean salad recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb kibbeh with mint and broad bean salad.

Natural, wholesome grains have been used around the world for centuries, but come alive in nourishing new treats.

To Prep 0:30
To Cook 0:25
INGREDIENTS 16
SERVINGS 4

Ingredients

3/4 cup (135g) burghul
500g lamb mince
1 brown onion, coarsely grated
1 tsp ground allspice
1 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground white pepper
2 tbs toasted pine nuts
Vegetable oil, to deep-fry
Natural yoghurt, to serve

Mint and broad bean salad

2 cups (300g) fresh or frozen broad beans, peeled
2 ripe tomatoes, seeded, finely chopped
1 red onion, thinly sliced
1 bunch mint, leaves picked
1 tbs olive oil
1/2 tsp ground sumac

Method

Place the burghul in a large bowl and cover with cold water. Set aside for 30 minutes to soak.

Meanwhile, combine the lamb, onion, allspice, cumin, cinnamon and pepper in a large bowl. Season well with salt. Transfer one-sixth of the mixture to a small bowl and add the pine nuts. Stir to combine.

Strain the burghul through a fine sieve. Use your hands to squeeze to remove excess water. Add the burghul to the remaining lamb mixture and stir to combine.

Heat a little of the oil in a medium frying pan over high heat. Add the pine nut mixture and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked through. Remove from heat and set aside for 10 minutes to cool.

Divide the burghul mixture into 16 even portions. With wet hands, shape a portion into a cup shape. Spoon one-sixteenth of the pine nut mixture into the centre. Shape the burghul mixture around to enclose filling. Shape into an elongated egg shape with pointed ends. Place on a large plate. Repeat with remaining burghul mixture and pine nut mixture. Cover with plastic wrap and place in the fridge for 30 minutes to rest.

Add enough oil to a large saucepan to reach a depth of 6cm. Heat to 180°C (to test when oil is ready, a cube of bread turns golden brown in 15 seconds). Add one-quarter of the kibbeh to the oil and cook for 5 minutes or until golden brown and cooked through. Use a slotted spoon to transfer to a plate lined with paper towel. Repeat in 3 more batches with remaining kibbeh.

To make the mint and broad bean salad, cook broad beans in a saucepan of boiling water for 1-2 minutes. Refresh under cold running water. Drain well. Place in a large bowl with tomato, onion and mint. Drizzle with oil; gently toss to combine. Sprinkle with sumac.

Divide the broad bean salad among serving plates. Top with kibbeh and serve immediately with yoghurt, if desired.

Notes

Allow 30 minutes soaking, 10 minutes cooling and 30 minutes resting time.

Notebook: - September 2010 , Page 136
Recipe by Sarah Hobbs
  
More Arabic Food Recipes:   

Garden Tabbouleh 
Moroccan Bean Salad 
Baharat beef kebabs with chickpea tabouli
Lemon and oregano lamb kebabs
Build-Your-Own Shish Kabobs
Eggplant & couscous salad with yoghurt dressing

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Makloube: Upside-down chicken and eggplant pilaf recipe

Photo: Makloube Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Makloube: Upside-down chicken and eggplant pilaf recipe. Enjoy the Arabic Cuisine and  learn how to make Makloube: Upside-down chicken and eggplant pilaf recip. 

Serves 4

Featured as part of our Cooks and their Books series, this recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients

Poached chicken
1 large chicken breast on the bone
1 small onion, quartered
1 stick celery
Sprig of thyme
2 bay leaves
1 small cinnamon stick
1⁄2 lemon
1⁄2 teaspoon white peppercorns
1⁄2 teaspoon allspice berries

Pilaf
1 medium eggplant, peeled
Salt
120 ml (4 fl oz) olive oil
50 g (2 oz) pine nuts
50 g (2 oz) flaked almonds
1 tablespoon olive oil
1 small onion, finely diced
150 g (5 oz) lean minced lamb
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground allspice
Large pinch of salt
250 g (9 oz) long-grain rice, rinsed well
600 ml (22 fl oz) chicken stock (reserved from the poached chicken)
Ground cinnamon
View conversion table

Preparation

This dish combines three of my favourite things: nuts, rice and eggplant. I like to serve it with creamy labneh.

Put the chicken and all the aromatics into a small saucepan with enough water to cover.
Bring to the boil, then lower the heat and simmer gently for 5 minutes. Turn off the heat and leave the chicken for 20 minutes in the hot stock. Reserve the stock for cooking the rice. To make the pilaf, first cut the eggplant into thin slices. Put them into a colander and sprinkle with salt. After 20 minutes, rinse them under cold water and pat them dry with kitchen paper.

Heat the olive oil in a large non-stick frying pan and fry the pine nuts until golden brown.
Remove them from the pan and drain on kitchen paper. Repeat the process with the almonds. In the same oil, fry the eggplant slices on both slices until golden brown, adding a little more oil, if necessary. Heat the tablespoon of olive oil in a large saucepan and sauté the onion gently until it softens. Turn up the heat, add the lamb and sauté until all the juices have evaporated. Add the spices and salt, and stir well. Add the rice and stir again before pouring on the reserved chicken stock. Bring to the boil, then lower the heat, cover the pan and simmer gently for 20 minutes.

While the rice is cooking, pull the chicken meat off the bone and shred it roughly into largish pieces. Much of the pleasure of this dish comes from the presentation, so find a deep round bowl and lightly oil the inside. Lie the pieces of chicken inside, going threequarters of the way up the sides. Arrange the eggplant slices on top of the chicken, then carefully spoon in the cooked rice. Pack it in fairly tightly and smooth the surface flat. Leave to stand for a few moments before inverting onto a serving platter. Garnish with the pine nuts and almonds and dust with cinnamon. Serve with a bowl of cool, creamy yoghurt or Labneh, and perhaps a simple green salad.

SBS.com - Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.  

More Arabic Food Recipes:

Stuffed Baby Zucchini and Eggplant with Beef Shanks
Maqluba
Iraqi Maklouba
Eggplant and Kibbeh Stew
Eggplant Dip
Saudi Kabsa

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Arabic breakfast recipe

Photo: Arabic breakfast recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Arabic breakfast recipe. Enjoy the Arabic Cuisine and  learn how to make Arabic breakfast. 

This casual assembly of eggs, ricotta and chargrilled vegetables makes an extraordinary weekend brunch.

Ingredients

1 large eggplant
1 tbs olive oil
2 tbs mint leaves, chopped, plus extra leaves to garnish
200g fresh low-fat ricotta
4 eggs
6 baby roma tomatoes, halved
2 small Lebanese cucumbers, halved lengthways
1/2 cup (about 80g) mixed olives
1 tbs zaatar or sumac (see Notes)
100g reduced-fat feta, crumbled
2 tbs honey
2 tsp extra virgin olive oil, to drizzle

Method

Preheat a chargrill pan or barbecue grill to medium-high heat. Cut the eggplant lengthways into 8 thin slices, then lightly brush each side with olive oil. Grill for 2 minutes on each side or until charred. Set aside to cool slightly.

Stir the chopped mint into the ricotta until well combined, then season well. When eggplant is cooled but still soft, spread a heaped tablespoon of ricotta mixture at the end of 1 slice and roll up to enclose. Continue with remaining eggplant and ricotta mixture. Set aside.

Place the eggs in a pan, cover with hot water and bring to boil. Reduce heat to medium and simmer for 5-6 minutes for soft-boiled, then remove and plunge into iced water. Peel, then halve.

To serve, divide the eggplant rolls, eggs, tomatoes, cucumber and olives among serving plates. Sprinkle the eggs with zaatar or sumac. Crumble over feta and drizzle with honey. Garnish with extra mint leaves and drizzle with extra virgin olive oil.

Notes

Zaatar (a blend of oregano, thyme, sumac and sesame) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern food shops.

Nutrition

Energy 1469kJ
Fat saturated 5.80g
Fat Total 18.90g
Carbohydrate sugars -
Carbohydrate Total 25.00g
Dietary Fibre 4.70g
Protein 19.20g
Cholesterol 193.00mg
Sodium 700mg

delicious. - October 2010 , Page 133
Recipe by Jill Dupleix  

More Arabic Food Recipes:

Moroccan patties
Lebanese sausages (makanek)
Crispy Falafel with Yogurt Dip
Chicken stuffed cheese balls
Broad bean dip & Moroccan mezze platter
Red Pepper Hummus with Toasted Pita Triangles

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Halawet El-Riz Recipe

Photo: Halawet El-Riz Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Halawet El-Riz recipe. Enjoy the Arabic Cuisine and  learn how to make Halawet El-Riz. 

Serves: 18 persons
Difficulty: Medium
Cost: Cheap

Preparation time : 15 minutes
Cooking time : 20 minutes

Ingredients

400 g akawi cheese, Czech

1¼ cups egyptian rice or 250 g

3 cups water

1 cup sugar or 200 g

½ cup rose water

for the cream:

1 tin NESTLÉ® Sweetened Condensed Milk or 397 g

3 cups water

¾ cup corn flour or 100 g

2 tablespoons rose water

Preparation

Slice the cheese and soak it in water at room temperature for 3 hours to remove the salt. Change the water every 10-15 minutes.

Boil the rice with the 3 cups of water until it is completely cooked. Add the sugar and rose water and blend using electrical blender.

Put the cheese in a bowl and melt it on double boil (bain-marie). Boil the rice mixture again and add the melted cheese to it while on fire, mixing constantly until well combined.

To prepare the cream, mix all the cream ingredients and bring to boil on low heat, and then simmer for 1 minute, stirring constantly. Keep aside to cool down.

Put the cheese mixture in individual cups or a large plate. Serve cold with the cream on top.

Nutritional Information

Energy : 259.00 Kcal
Protein : 7.50 g
Carbohydrate : 40.00 g
Fats : 7.60 g  

More Arabic Food Recipes:

Barazeq
Date stuffed semolina cookies (Ma'amoul)
Mamool 
Maamoul Recipes 
Maamoul: Stuffed Date-Orange Cookies 
Pistachio Hazelnut Baklava 

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Beryani with lamb recipe

Photo: Beryani with lamb recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beryani with lamb recipe. Enjoy the Arabic Cuisine and  learn how to make Beryani with lamb. 

Ingredients

1 Tbsp. spice mixture*

1 kg lamb, cut into cubes

4 large onions

4 cloves garlic

1 piece of fresh ginger about the size of a hazelnut

1 1/2 cups meat stock

1/4 cup olive oil

2 Tbsp. fresh mint, chopped

1 tsp. ground green chili pepper

2 Tbsp. fresh cilantro, chopped

1/2 tsp. saffron

1/4 cup hot milk

2 cups Basmati rice, cooked

1/2 cup plain yogurt

Salt

Method

- In a large bowl, combine the ground spice mixture and salt. Add the meat and rub well with the spice mixture.
- Slice three of the onions and cut the fourth into quarters.
- In a food processer, grind the quartered onion, garlic, and ginger, adding half of the meat stock to make a thick liquid.
- Add the mixture to the meat, cover, and marinate in the refrigerator for 2 hours.
- In a large pot, heat the oil over medium-high heat. Cook the sliced onions for 5 minutes, stirring occasionally until golden brown and caramelized. Transfer to a paper towel to drain.
- Add the marinated meat to the same pot. Cook, stirring, until golden brown. Add half of the caramelized onions to the meat, reserving the other half for garnish. Mix well, add the rest of the meat stock, and bring to a boil.
- Reduce the heat, cover, and simmer for 45 minutes or until the meat is well done. Add more meat stock or water if necessary during cooking.
- Add the mint, green chili pepper, and fresh cilantro to the meat mixture while stirring.
- Soak saffron in the hot milk.
- Divide the cooked rice in half, placing each half in a separate bowl.
- Whisk the plain yogurt to loosen. Add one half of the rice to the yogurt. Mix saffron into the other half of the rice.
- Mix some of the rice and yogurt mixture into the meat mixture. Using the rice with saffron, make a layer on top of the rice and yogurt mixture. Make a layer of rice and yogurt mixture on top of this. Repeat this process of alternate layering, using all the remaining rice. Cover securely.
- Cook the mixture on low heat for 20 minutes or until done.
- Flip the pot in a serving plate and garnish with the caramelized onions.

Chef's notes:
- Spice mixture* consists of equal parts cloves, cinnamon, cardamom, hot pepper, white pepper, and turmeric.
- This dish can be made with a dough cover. Combine 1 1/3 cups all-purpose flour and a pinch of salt. Gradually add 1/2 cup of water. Knead until the dough is smooth and elastic. Roll out. Place on top of the final rice layer, sealing the edges against the pot.
- Biryani can be baked in the oven, about 350˚F (180˚C), for 20 minutes or until done.

More Arabic Food Recipes:
 
Baked lamb and spiced rice (ouzi)
Whole lamb stuffed with chickpeas and eggs 
Curried Beef Strips Over Rice 
Pastry Stuffed with Oriental Rice 
Chicken and Vegetables Rice 
Saudi Rice with Meat - Meat Zurbian
 
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Moroccan Chicken with Squash and Dried Plums Recipe

Photo: Moroccan Chicken with Squash and Dried Plums Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Chicken with Squash and Dried Plums recipe. Enjoy the Arabic Cuisine and  learn how to make Moroccan Chicken with Squash and Dried Plums. 

Total Time: 6 hr 0 min
Prep 40 min
Inactive 3 hr 0 min
Cook 2 hr 20 min

Yield: 4 servings

Level: Intermediate

Directions

Spice Mixture, recipe follows

Ingredients

7 tablespoons olive oil
1 lemon, zest grated and juiced (about 2 to 3 tablespoons juice) plus 2 lemons, quartered, for garnish
1 teaspoon harissa
4 skinless chicken thighs, (about 2 pounds)
1/2 cup chicken broth
Pinch saffron strands
1 large onion, chopped
3 medium zucchini, cut into 1/2-inch half moons or chunks
3 yellow squash, cut into 1/2-inch half moons or chunks
3 medium plum tomatoes, quartered
1/2 cup dried pitted prunes (about 10)
1/4 cup black olives, pitted
Coarse salt and freshly cracked black pepper
1/4 cup almonds
2 tablespoons chopped fresh flat-leaf parsley
Special Equipment: coffee grinder, Dutch oven
Serving Suggestion: flatbread

In a medium glass bowl, combine the spice mixture, 2 tablespoons of the olive oil, the lemon zest, lemon juice, and harissa. Add the chicken thighs and stir to coat. Cover the bowl with plastic wrap and refrigerate at least 1 hour or up to 3 hours. Warm the chicken broth and add the saffron strands, then allow to steep at least 1 hour or up to 3 hours.

Preheat the oven to 350 degrees F.

Remove the chicken thighs from the marinade. In a Dutch oven over high heat, brown the chicken thighs on both sides in 2 tablespoons olive oil, about 2 to 3 minutes per side. Set chicken aside on a plate. Reduce the heat to medium, add 1 tablespoon olive oil to the pan, and saute the onion until golden, about 5 minutes. Place the chicken thighs on top of the onions and add any accumulated juices from the plate. Arrange the zucchini and yellow squash and tomato quarters on top of the chicken and tuck in the prunes and olives. Season well with salt and pepper. Pour over the chicken broth and saffron. Cover and place on the bottom rack of the oven. Let cook undisturbed 1 1/2 to 2 hours, until the vegetables are tender and the chicken is falling off the bone. Remove from the oven and transfer the contents of the Dutch oven to a large serving dish.

Heat 2 tablespoons olive oil in a small saucepan over high heat until hot but not smoking. Add the almonds and fry until the skins begin to crackle, about 2 to 3 minutes. Pour the almonds and hot oil over the vegetables and chicken on the serving dish. Sprinkle with the chopped parsley and serve, spooning over the sauce in the dish and garnishing each plate with the lemon quarters.

Cook's Note: If you're using a tagine: An unseasoned ceramic tagine may crack in the oven. Before using the tagine for the first time, submerge and soak it overnight in cool water. Pat dry and rub the inside with 1 tablespoon olive oil, then place in 350 degree F oven for 1 hour. Allow to cool, then proceed with the recipe.

Spice Mixture:

1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon ground ginger
1 1/2 teaspoons kosher salt
1/2 teaspoon cracked black pepper

Combine the spices in a coffee grinder and grind to a medium-fine powder. Add the kosher salt and pepper. Store in an air-tight container, if not using immediately.

Yield: 2 to 3 tablespoons

Recipe courtesy Amy Finley
Show: The Gourmet Next Door Episode: Moroccan State of Mind 

More Arabic Food Recipes:
 
Moroccan Chicken Stew 
Moroccan chicken with almond & spinach couscous 
Moroccan-spiced chicken 
Moroccan chicken and potato salad 
Moroccan chicken rissoles 
Baked Moroccan chicken and rice

Save and share Moroccan Chicken with Squash and Dried Plums Recipe

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Chicken and carrot tagine recipe

Photo: Chicken and carrot tagine recipe
Recipe by Katrina Woodman

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken and carrot tagine recipe. Enjoy the Arabic Cuisine and  learn how to make Chicken and carrot tagine.

Sweet and good for you, carrots are the star ingredient in this tasty chicken tagine.

Ingredients

1 tablespoon olive oil
8 skinless chicken thigh cutlets, trimmed
1 medium brown onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
1 tablespoon plain flour
2 large orange carrots, peeled, cut into 2cm thick rounds
2 large purple carrots, peeled, cut into 2cm thick rounds
1 1/2 cups chicken stock
400g can crushed tomatoes
400g can chickpeas, drained, rinsed
1/3 cup (90g) Sicilian green olives
1 tablespoon honey
Couscous, fresh coriander leaves and toasted flaked almonds, to serve

Method

Heat 1 teaspoon oil in a saucepan over medium-high heat. Cook chicken for 2 minutes each side until browned. Set aside.

Reduce heat to medium. Add remaining oil to pan. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and carrots. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Stir to combine. Return chicken to pan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.

Add chickpeas, olives and honey. Simmer for 15 minutes or until heated through and chicken is tender. Serve tagine on couscous. Sprinkle with coriander and almonds.

Nutrition

Energy 2978kJ
Fat saturated 8.90g
Fat Total 33.80g
Carbohydrate sugars -
Carbohydrate Total 50.50g
Dietary Fibre 12.40g
Protein 46.60g
Cholesterol 137.00mg
Sodium 1205mg

Super Food Ideas - August 2011 , Page 10 

More Arabic Food recipes:

Chicken tagine with apricots 
Fast Chicken Tagine 
Chicken tagine with preserved lemon 
Easy lemon chicken tagine 
Easy Moroccan chicken 
Chicken, harissa and aubergine tagine

Save and share Chicken and carrot tagine recipe

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