Moroccan-style chicken recipe - How to make Moroccan-style chicken

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

Try Moroccan-style chicken for a special after-work supper that can be easily sized to suit your crowd

Easy
Serves 2
Easily doubled
Prep 10 mins
Cook 40 mins
Freezable

Ingredients

2 tbsp olive oil
2 chicken legs pieces
1 onion , sliced
1 lemon
1 garlic clove , crushed
small knob ginger , peeled and finely chopped
2 tsp chermoula spice mix
225ml chicken or vegetable stock (from a cube is fine)
1 tsp clear honey
handful green olives
chopped coriander , to serve

Method

Place a large frying pan over medium heat with 1 tbsp of oil. Lightly season the chicken and cook, skin side down, for about 5 mins on one side, until golden. Turn over, then tip the onion into the pan. Cook for another 5 mins until the onion is soft and chicken golden all over.

Meanwhile, halve the lemon, then cut 1 half into quarters. Finely chop 1 quarter (leaving the skin on) and tip into a pestle and mortar or small blender. Pound together with remaining oil, garlic, ginger and chermoula to make a paste. Dollop into the frying pan and cook 1 min more until you can smell the spices. Pour over the chicken or vegetable stock and honey, then bring to the boil.

Turn down the heat, cover and leave to cook 20-30 mins until chicken is cooked through and the sauce has thickened and become glossy (you may need to uncover the pan for the fi nal 5 mins of cooking). Stir through the olives and squeeze over the juice of half the lemon. Sprinkle with coriander and serve with couscous or bread.

Nutrition per serving:

476 kcalories, protein 31g, carbohydrate 11g, fat 35 g, saturated fat 8g, fibre 2g, sugar 7g, salt 1.74 g

Recipe from Good Food magazine, May 2006.

More Arabic Food Recipes:

Chicken, harissa and aubergine tagine
Easy lemon chicken tagine
Chicken Stew with Beans
Tabbouleh with Chicken and Red Pepper 
Chicken Shawarma
Brick Chicken with Apricot Couscous

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Moroccan fish with couscous recipe - How to make Moroccan fish with couscous

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

Why not add this flavoursome dish to your weekly repertoire - for a smart, great-value fish supper

Easy
Serves 2
Prep 10 mins
Cook 20 mins
Dairy-free

Ingredients

100g couscous
300ml vegetable stock , hot
1 small onion , diced
olive oil
1 large courgette , cut into small dice
1 tbsp harissa
2 tomatoes , cut into small dice
2 fat skinless fillets sustainable white fish
½ small bunch flat-leaf parsley , chopped

Method

Put the couscous in a bowl, pour over half the stock, cover and leave to plump up. Cook the onion in a little olive oil until softened. Add the courgette and cook for 3 minutes. Add the harissa, tomatoes and the rest of the stock and bring to a simmer. Sit the fish on top of the veg, put on a lid and simmer for 5-7 minutes until the fish is just cooked.

Mix the parsley through the couscous. Serve the fish on top of the couscous then spoon over the veg and juices.

Nutrition per serving:

375 kcalories, protein 43.1g, carbohydrate 34g, fat 8.4 g, saturated fat 1.2g, fibre 2.6g, salt 1.6 g

Recipe from olive magazine, September 2010.

More Arabic Food Recipes:

Mutafaya Recipe
Moroccan fish with salad 
Grilled Fish Kofta in Spicy Sauce
Middle Eastern style baked fish with couscous
Couscous salad with avocado & prawns
Winter Vegetable Stew over Couscous

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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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