Chicken, harissa and aubergine tagine recipe - how to make chicken, harissa and aubergine tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken, harissa and aubergine tagine Recipe. Enjoy the Moroccan Cuisine and  learn how to make Chicken, harissa and aubergine tagine.

Ingredients

2 large aubergines
1¼ tbsp olive oil
1 onion, finely chopped
8 skinless chicken thighs, excess fat removed
1½ tbsp harissa paste
1 tbsp tomato puree
500ml chicken stock, cold
2 tsp cornflour
200g couscous
2 tbsp chopped coriander

Preparation

Heat the oven to Gas 6, 180ºC fan, 200ºC.

Lightly rub the aubergines with oil and place on a baking tray. Bake for 20 minutes, turning once.

Heat the remaining oil in a large, heavy-based casserole dish or tagine. Add the onion and saute for 2-3 minutes. Add the chicken to the dish, reduce the heat and cook for 10 minutes, until lightly browned. Stir in the harissa and tomato puree.

Pour in 400ml (14fl oz) of the stock and bring to a simmer. Remove the stalk from the cooked aubergines and cut them into chunks. Add to the chicken, cover and simmer for 20-25 minutes, until the chicken thighs are cooked and juices run clear.

Mix a little of the casserole liquid into the cornflour then stir back into the chicken to thicken. In a separate dish pour the remaining stock over the couscous and stir in the coriander. Spoon the couscous over the chicken and return the lid. Turn off the heat for 5 minutes until the couscous is cooked.

Fluff the couscous with a fork before serving.

TESCO Realfood 

More Moroccan Recipes:

Lamb tagine
Couscous with vegetable tagine
Moroccan-style lamb with pistachio couscous
Easy Moroccan lamb tagine
Lamb Tagine Recipe
Moroccan Tagine

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Semolina cake recipe - How to make semolina cake

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try semolina cake Recipe. Enjoy the Moroccan Cuisine and  learn how to make semolina cake.

Ingredients

4 large eggs
150g caster sugar
125ml vegetable oil
110g plain flour
110g semolina
11⁄2 teaspoons baking powder
pinch of salt
175g pistachios, finely ground
1 teaspoon grated lemon zest
2 tablespoons pistachios, chopped

For the syrup
300g honey
250ml water
1 tablespoon lemon juice

Preparation

Preheat the oven to 180°C.

Place the eggs and sugar in a large bowl, and beat together with an electric mixer on high speed for about 5 minutes. Reduce the speed and slowly pour in the vegetable oil.

Tip in the flour, semolina, baking powder and salt, and mix well until the mixture comes together. Fold in the ground pistachios and lemon zest.

Pour the cake mixture into a greased 24cm springform tin and bake in the oven for 30-35 minutes.

Meanwhile, make the syrup by stirring the honey, water and lemon juice in a saucepan and placing over a high heat. Leave the syrup to boil and reduce by half, which takes about 10 minutes.

Use a skewer to poke deep holes in the cake while it is still hot. Drizzle half of the syrup evenly over the top, allowing it to be absorbed, then pour over the remaining syrup. Leave to cool completely, then sprinkle with the chopped pistachios.

Serve with a dollop of mascarpone cream.

From Tesco Realfood

More Dessert Recipes:

Honey Cookies with Walnuts
Almond and Chocolate Pie
Basbousa with Pistachio
Low Fat Basbousa with Yogurt
Basbousa Recipe
Coconut Basbousa

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Moroccan mince and rice recipe

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

Ingredients (serves 4)

1 cup basmati rice
1 tablespoon olive oil
500g lamb mince
2 tablespoons pine nuts
2 tablespoons slivered almonds
1 tablespoon Middle Eastern seasoning (see note)
2 tablespoons chopped raisins
2 tablespoons chopped dried apricots
2/3 cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons lemon juice

Method

Cook rice following packet directions. Meanwhile, heat oil in a frying pan over medium-high heat. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add pine nuts and almonds. Cook, stirring, for 4 minutes or until golden.

Add seasoning, raisins and apricots. Cook for 1 minute or until fragrant. Add rice, parsley and lemon juice. Toss to combine. Season with salt and pepper. Serve with lemon wedges.

Notes
Middle Eastern seasoning is a mix of cumin, garlic, onion, turmeric, paprika, coriander, parsley, pepper, cinnamon and nutmeg. Use it for grilled meats, roasted vegetables and rice or couscous dishes.

Source
Super Food Ideas - October 2008, Page 42
Recipe by Kerrie Sun  

More Arabic Food Recipes:

Slow-baked Moroccan lamb with broad beans
Easy lemon chicken tagine
Moroccan vegetable nut roast
Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper

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Lamb couscous burgers with hummus and couscous tabouli recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb couscous burgers with hummus and couscous tabouli Recipe. Enjoy the Arabic Cuisine and  learn how to make Lamb couscous burgers with hummus and couscous tabouli.  

Juicy Middle Eastern lamb and couscous burgers taste terrific wrapped in a soft pide with eggplant and a dollop of hummus and tabouli.
 

Cooking Time 25 minutes
 

Ingredients (serves 4)

1 tbs olive oil
1 red onion, halved, finely chopped
1 tbs Middle Eastern spice (McCormick brand)
250ml (1 cup) cold water
190g (1 cup) couscous
500g lamb mince
1 egg, lightly whisked
Salt & freshly ground black pepper
1 x 250g punnet cherry tomatoes, halved
1 cup loosely packed coarsely chopped fresh mint
1/2 cup loosely packed coarsely chopped fresh continental parsley
1 tbs fresh lemon juice
1 (about 40cm long) Turkish pide, cut crossways into 4 equal portions, each portion split
Mixed lettuce leaves, to serve
200g bought marinated chargrilled eggplant, drained on paper towel, to serve
Bought hummus, to serve

Method

Heat oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2 minutes or until soft. Add the spice mix and cook, stirring, for 1 minute or until fragrant. Add the water and bring to the boil. Remove from heat. Add the couscous and stir with a fork to combine. Cover and set aside for 2 minutes or until the liquid is absorbed. Stir with a fork to separate the grains. Set aside for 2 minutes to cool.

Combine one-third of the couscous with the mince and egg in a bowl. Season with salt and pepper. Divide mixture into 4 portions and shape into 10cm patties.

Heat a large non-stick frying pan over medium-high heat. Add the patties and cook for 3 minutes each side or until brown and cooked through. Transfer to a plate and cover with foil to keep warm.

Meanwhile, combine the remaining couscous, tomato, mint, parsley and lemon juice in a medium bowl. Taste and season with salt and pepper.

Toast pide. Place 1 pide half, cut-side up, on each serving plate. Top with lettuce, eggplant and patties. Top with a dollop of hummus and serve with remaining pide and tabouli.

Source
Good Taste - March 2004, Page 90
Recipe by Sarah Hobbs

More Arabic Food Recipes:

Spicy Hummus: Quick Chickpea Spread
Hummus Ma Lahma

Tabbouleh with Chicken and Red Pepper
Middle Eastern Eggplant Salad

Spicy Lamb Kebab 

Shish Taouk

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Muhammara with spiced bread recipe

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

Middle Eastern cuisine hits all the right notes with this spicy Syrian dip.

Ingredients (serves 4)

1/4 cup (60ml) olive oil
3 red capsicums
2 garlic cloves, chopped
1/2 cup (50g) walnuts
1 tbs pomegranate molasses (see note)
1 tbs lemon juice
2 tsp ground cumin
1/2 tsp dried chilli flakes
2 large pita bread rounds
2 tsp sumac (see note), plus extra to sprinkle

Method

Preheat the oven to 180C.

Rub 2 teaspoons oil over the capsicums. Place on a baking tray and roast for 20 minutes or until soft. Turn off the oven and leave for a further 20 minutes until skins are wrinkled.

Place capsicums in a large bowl, cover with plastic wrap, then cool for 10 minutes. Halve, then remove skin and seeds.

Place capsicum, garlic, nuts, molasses, lemon juice, cumin, chilli and 2 tbs oil in a food processor and whiz until a coarse puree. Season with salt and pepper, then cover and chill for up to 2 days.

Place the pita bread on a baking tray and lightly brush with the remaining 2 teaspoons oil. Sprinkle with the sumac, then bake for 10 minutes or until crisp. Cool, then break pita into pieces and serve with dip, sprinkled with extra sumac.

Notes
Pomegranate molasses (a tart syrup) and sumac (a lemony spice made from ground dried berries) are from Middle Eastern shops and selected supermarkets. This Syrian dip has a rich and nutty flavour. You can serve it with the spiced bread to dip, or use it as a baste for grilled fish, lamb or chicken.

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

More Arabic Food Recipes: 

Baba ghanoush 

Labne

Labneh Recipe
Fried Meat Sambousek
Red Pepper hummus
Hummus Dip 

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Slow-baked Moroccan lamb with broad beans recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Slow-baked Moroccan lamb with broad beans Recipe. Enjoy the Arabic Cuisine and  learn how to make Slow-baked Moroccan lamb with broad beans.

Costs: £2.13
Takes: 2hrs 15mins
Serves 4

Ingredients

1 lean shoulder of lamb
2tbsp olive oil
1 clove garlic, crushed and diced
1 red chilli, diced
5cm (2in) fresh ginger
2 onions, thickly sliced
1 red pepper, cut into strips
pinch saffron
1tsp cinnamon
½tsp paprika
3 preserved lemons
200ml (7fl oz) water
275g (9oz) broad beans, peeled

Preparation

Heat oven to Gas 4, 180°C, 250ºF. Trim meat into cubes, removing excess fat and skin.

In an ovenproof dish, sauté lamb in oil until lightly browned. Remove and put garlic, chilli, ginger, onions and pepper into dish. Sauté gently for 6 minutes, then return lamb to dish.

Add the other spices, lemons and water and mix well. Put in oven and cook for 1½ hours.

Remove from oven, add broad beans. Stir through and cook for a further 15 minutes. Serve with couscous.

More Arabic Food Recipes:

Easy lemon chicken tagine
Moroccan vegetable nut roast
Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma

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Easy lemon chicken tagine recipe - How to make Easy lemon chicken tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Easy lemon chicken tagine Recipe. Enjoy the Arabic Cuisine and  learn how to make Easy lemon chicken tagine.

Here's the latest coop - a fresh-look chicken delight to please the cluckiest guest!

Ingredients (serves 4)

2 tablespoons plain flour
2 tablespoons Moroccan seasoning
8 (110g each) Steggles chicken lovely legs
1 tablespoon olive oil
2 red onions, halved, sliced
3 garlic cloves, crushed
1 cup chicken stock
1 lemon
150g green beans, trimmed
1/3 cup pitted green olives, halved
Couscous, toasted slivered almonds and fresh coriander leaves, to serve

Method

1. Place flour, seasoning and chicken in a large snap-lock bag. Seal. Shake to coat. Heat half the oil in a large, heavy-based frying pan over high heat. Cook chicken in batches, turning, for 3 to 4 minutes or until browned all over. Transfer to a plate.
  
2. Reduce heat to medium-high. Heat remaining oil in pan. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Return chicken to pan. Add stock and 1/2 cup cold water. Cover. Reduce heat to medium-low. Cook for 15 minutes or until slightly thickened.
  
3. Peel strips of rind from lemon. Juice lemon. Add rind, 1 tablespoon lemon juice, beans and olives to pan. Cover. Cook for 10 minutes or until chicken is cooked through. Remove cover. Increase heat to medium-high heat. Simmer for 2 minutes or until sauce thickens.
  
4. Serve tagine with couscous, almonds and coriander.

Source
Super Food Ideas - April 2010, Page 34
Recipe by Donna Boyle
 

More Arabic Food Recipes:

Moroccan vegetable nut roast
Chicken Stew with Beans
Chicken Kabouli Interior Style
Tabbouleh with Chicken and Red Pepper
Chicken Shawarma
Brick Chicken with Apricot Couscous

Save and share Easy lemon chicken tagine recipe

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