Tuesday, April 5, 2011

Chicken and vegetable tagine recipe


The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and vegetable tagine Recipe. Enjoy tasty Moroccan food and learn how to make Chicken and vegetable tagine. 

If you've got a vegetarian member of the family, but everyone else prefers meat, this recipe will show you how to make one dish suit everyone.

Ingredients (serves 4)

1/4 cup olive oil
1 brown onion, halved, thinly sliced
2 garlic cloves, crushed
2cm piece ginger, peeled, finely grated
3 teaspoons ground cumin
1 teaspoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
2 cups vegetable stock
600g sweet potato, cut into 4cm pieces
450g eggplant, cut into 4cm pieces
125g green beans, trimmed, halved
700g chicken thigh fillets, cut into 3cm pieces
1 1/2 cups couscous
1/3 cup coriander leaves, roughly-chopped

Method

1. Heat 1 1/2 tablespoons oil in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, for 10 minutes or until golden. Add garlic, ginger, cumin, paprika, cayenne pepper and cinnamon. Cook, stirring, for 1 minute.
  
2. Add stock, stirring and scraping base of pan. Add sweet potato, eggplant and beans. Cover and bring to the boil. Reduce heat to low. Cook, covered, for 15 to 20 minutes or until tender.
  
3. Meanwhile, heat 2 teaspoons remaining oil in a large frying pan over medium heat. Add chicken and cook for 5 minutes or until golden and cooked through. Stir through vegetable mixture.
  
4. Place couscous in a heatproof bowl. Add 1 3/4 cups boiling water. Cover tightly with foil and stand for 5 minutes. Uncover, drizzle with remaining tablespoon oil. Season with salt and pepper. Using a fork, stir to separate grains. Spoon chicken and vegetable tagine over couscous. Sprinkle with coriander. Serve.

Notes
Vegetarian option: Reduce chicken to 600g. Follow steps 1 to 2. Remove 1/4 of mixture to smaller saucepan. Place over medium heat. Add 125g can drained and rinsed chickpeas. Cook for 5 minutes or until warmed through. Spoon over couscous. Serve.

Source
Super Food Ideas - October 2006, Page 69
Recipe by Tracy Rutherford

More Moroccan Tagine Recipes:

Lamb & broad bean tagine
Fish tagine
Chicken & chickpea tagine
Vegetable tagine with apricots
Chicken tagine with couscous
Fast chicken tagine

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