Friday, March 11, 2011
The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken & chickpea tagine Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken & chickpea tagine.
Cooked under pressure, this sweet, tender chicken with apricots is ready in 45 minutes.
Preparation Time 15 minutes
Cooking Time 35 minutes
Ingredients (serves 4)
2 tsp olive oil
1 brown onion, coarsely chopped
2 garlic cloves, finely chopped
1 x 400g can diced tomatoes
500ml (2 cups) chicken stock
8 chicken thigh cutlets
165g (1 cup) dried apricots
3 tsp ground cumin
1 tsp ground cinnamon
Large pinch of saffron threads
1 x 400g can chickpeas, rinsed, drained
55g (1/3 cup) pitted black olives
3 tsp finely grated lemon rind
Fresh coriander sprigs, to serve
Cooked couscous, to serve
Lemon wedges, to serve
1. Heat oil in the pressure cooker over medium-high heat. Add onion and garlic. Cook, stirring, for 2-3 minutes.
2. Add tomato, stock, chicken, apricots, cumin, cinnamon and saffron. Season with salt and pepper. Stir to combine.
3. Seal the pressure cooker. Place over high heat until steam escapes at a constant rate and there is a regular hissing sound. Reduce heat to low. Cook for 25 minutes. Release steam following manufacturer's instructions.
4. Stir in the chickpeas, olives and lemon rind. Season with salt and pepper. Top with coriander. Serve with couscous and lemon wedges.
Swap it: Swap chicken for 4 lamb forequarter chops. In step 1, cook lamb for 2-3 minutes or until browned before adding the onion and garlic.
For the kids: To make this dish kid friendly, simply omit the olives.
Good Taste - July 2009, Page 100
Recipe by Gemma Luongo
More Moroccan Tagine Recipes:
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine
Easy fish tagine recipe
Moroccan Duck Tagine
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