Chicken tagine with couscous recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken tagine with couscous Recipe. Enjoy quick & easy Moroccan recipes and learn how to make Chicken tagine with couscous.



Cooking Time 25 minutes



Ingredients (serves 4)



2 tablespoons olive oil

4 (180g each) chicken thigh fillets, trimmed, halved

1 brown onion, halved, thinly sliced

2 garlic cloves, crushed

1 tablespoon Moroccan spice mix

400g can diced tomatoes

400g can chickpeas, drained, rinsed

1 zucchini, halved, cut into 1cm pieces

1 1/2 cups couscous

coriander leaves, to serve



Method



1. Heat 1 tablespoon of oil in a large, heavy-based frying pan over high heat. Add chicken. Cook for 2 minutes each side or until light golden. Remove to a plate.



2. Reduce heat to medium. Add onion and garlic. Cook, stirring occasionally, for 2 to 3 minutes or until onion is tender. Add spice mix. Cook for 30 seconds or until aromatic.



3. Return chicken to pan. Add tomatoes, chickpeas and zucchini. Bring to the boil. Reduce heat to low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until chicken is tender and cooked through. Season with salt and pepper.



4. Meanwhile, place 11/2 cups cold water in a medium saucepan. Bring to the boil over high heat. Remove saucepan from heat. Stir in couscous. Cover and stand for 3 minutes or until liquid is absorbed. Stir couscous with a fork to separate grains.



5. Spoon couscous onto plates. Spoon over chicken tagine. Sprinkle with coriander. Serve.



Source

Super Food Ideas - September 2007, Page 74

Recipe by Annette Forrest and Jenny Fanshaw

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Fast chicken tagine recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Fast chicken tagine Recipe. Enjoy quick & easy recipes and learn how to make Fast chicken tagine. This chicken dish is full of flavour!



Ingredients (serves 4)



1kg chicken thigh fillets, halved

3 tbs chermoula spice mix or paste (see note)

2 tbs olive oil

1 onion, thinly sliced

3 garlic cloves, thinly sliced

1 lemon, thinly sliced

100g blanched almonds

140g green olives

1 cup (250ml) chicken stock

Couscous and chopped coriander, to serve



Method



1. Toss chicken with half the spice mix. Heat oil in a large pan over medium heat. Cook onion and garlic, stirring, for 2-3 minutes until softened. Remove and set aside. Add chicken to pan and cook over medium-high heat for 2-3 minutes each side until golden. Add lemon, nuts, olives, stock and remaining spice mix. Bring to the boil, then reduce heat to low, cover and simmer for 20 minutes or until chicken is cooked. Serve with couscous and coriander.



Notes

Chermoula spice mix or paste is available from delis and gourmet shops.



Source

delicious. - March 2008, Page 80

Recipe by Valli Little




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Recipes Chocolate Pralines

Chocolate Pralines combine the crumbly, nutty taste of classic pralines with rich semi-sweet chocolate.These candies are a favourite on my Christmas goodies tray! They are totally addictive! Really good on top of ice cream sundaes

Ingredients
• 1/4 cup slivered almonds
• 1 teaspoon vegetable oil
• 1/4 cup sugar
• 2 tablespoons butter
• 1 tablespoon corn syrup
• 1 1/2 teaspoons milk
• 1 1/2 teaspoons unsweetened cocoa

Preparation
1. Place almonds in a 9-inch pie pan. Bake in a 300° regular or convection oven, shaking pan once, until nuts are golden, 10 to 12 minutes. Coat a 12-inch square of foil lightly with vegetable oil (about 1 teaspoon).

2. In an 8- to 10-inch frying pan over medium-high heat, combine sugar, butter, corn syrup, and milk. Stir occasionally until mixture is bubbly and golden, about 5 minutes. Add cocoa and stir until smooth, then stir in toasted almonds. Pour mixture onto oiled foil and spread about 1/4 inch thick. Let cool until solid, about 10 minutes. Break praline into 6 to 8 large chunks.

Save Money on Clothes

Saving Money: The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents this video about Save Money on Clothes.

Good Housekeeping offers advice on how to be fashionable for less money.

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Travel Hair Dryers

Saving Money: The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents this video about Travel Hair Dryers.



Good Housekeeping tests travel hair dryers to find the best options.

  

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Water Savers

Saving Money: The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) presents this video about Water Savers. 

Save and share Water Savers



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Recipes Red fruit salad with mint syrup

Recipes Red fruit salad with mint syrup

Enjoy this refreshing dessert that doesn't take forever to prepare and goes down a treat with guests.

Ingredients (serves 4)
• 1/3 cup caster sugar
• 10 large mint leaves
• 250g strawberries, hulled, halved
• 125g fresh raspberries
• 400g watermelon, rind removed, cut into 2.5cm cubes

Method
1. Place sugar and 1/2 cup warm water in a small saucepan over low heat. Cook, stirring, for 3 minutes or until sugar is dissolved. Add 8 mint leaves. Increase heat to medium. Simmer, without stirring, for 8 minutes or until mixture thickens. Remove mint leaves and discard. Set mixture aside to cool.
2. Finely shred remaining mint. Place strawberries, raspberries and watermelon in a large bowl. Toss to combine. Divide between bowls. Drizzle with sugar syrup. Sprinkle with shredded mint. Serve.

MAJALAH KULINOLOGI INDONESIA dan FOODREVIEW INDONSIA - Referensi Teknologi Pangan & Kuliner

Bagi para pelaku industri jasa boga, baik industri pangan, restoran, chef, praktisi kuliner dan semua orang yang tertarik dengan perkembangan industri pangan dan kuliner. Ke dua majalah ini layak menjadi bahan bacaan yang berkualitas dan terpercaya.

FOODREVIEW INDONESIA - Referansi Industri & Teknologi Pangan

Majalah terbit bulanan setebal 68 halaman. Isinya sangat beragam dan berganti tema setiap edisi. Mulai mengangkat teknologi industri pangan terkini, mengenal bahan pangan lebih dalam dari sisi nutrisi serta kegunaannya, serta ulasan bisnis. Semua diulas tuntas dengan gaya tulisan ilmiah populer yang enak dibaca.

KULINOLOGI INDONESIA - Science of Cooking

Industri jasa boga memang tidak ada matinya, bagi Anda pelaku bisnis kuliner, chef, siswa perhotelan, pariwisata, dan siapa saja yang tertarik tentang seluk beluk dunia makanan. Majalah ini layak dimiliki. Isinya beragam, mulai dari resep makanan, info resto, trend kuliner, mengenal bahan pangan lebih dekat, hingga teknik mengolah bahan pangan menjadi hidangan yang lezat. Tampilan majalah bulanan ini sangat menarik, handy dan full colour.

Italian Style Meatloaf I food recipes

Italian Style Meatloaf I food recipes

Many are used to savoring their leftover meatloaf as a sandwich. This time, add a new level of class to your comfort food by topping meatloaf with a Caprese/Bruschetta topping. There's a reason the combination of the fresh bold flavors of Mozzarella cheese, Basil and tomatoes has become one of the most popular menu items in Continental as well as Italian restaurants.

Enjoy two great dinners with the effort of one this week.

Ingredients

• 1 1/2 pounds ground beef
• 2 eggs, beaten
• 3/4 cup dry bread crumbs
• 1/4 cup ketchup
• 1 teaspoon Italian-style seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic salt
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together ground beef, eggs, bread crumbs and ketchup. Season with Italian-style seasoning, oregano, basil, garlic salt, diced tomatoes and cheese. Press into a 9x5 inch loaf pan, and cover loosely with foil.
3. Bake in the preheated oven approximately 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

Budi Sutomo - Food Stylist

Membuat foto masakan menjadi lebih “bernyawa” dan enak dilihat adalah pekerjaan seorang food stylist. Meskipun materinya sederhana, dengan penataan yang tepat, sentuhan garnis serta angle pengambilan foto yang pas membuat masakan lebih indah dipandang dan menggugah selera. Saya, mencoba mengeksplorasi Sala Lauak, sebuah masakan tradisional asal Padang. Masakan tradisional ini bentuknya hanya bulat dan agak “susah datur”. Setelah beberapa kali merubah tempat saji, dan ganti posisi, ahirnya foto ini yang paling layak saya pamerkan ke pengunjung blog budi boga. Foto/Dapur Uji/Resep/Food Stylist: Budi Sutomo.

Sala Lauak

Bahan:

400 g tepung beras

60 g rebon

500 ml air panas

Minyak untuk menggoreng

Bumbu:

4 siung butir bawang merah, haluskan

3 siung bawang putih, haluskan

4 buah cabe merah keriting, haluskan

2 cm lengkuas, haluskan

2 cm kunyit, haluskan

1 lembar daun kunyit, iris halus

2 lembar daun jeruk, iris halus

1 sdt garam halus

Cara Membuat:

1. Panaskan wajan tanpa minyak, masukkan tepung beras dan semua bumbu-bumbu. Masak sambil diaduk-aduk hingga kering.

2. Tuang air sedikit demi sedikit, daun kunyit, daun jeruk, dan rebon ke dalam tepung. Masak sambil terus diaduk-aduk hingga terbentuk adonan yang dapat dipulung/dibentuk. Angkat, dinginkan.

3. Ambil satu sendok makan adonan, bentuk menjadi bulatan-bulatan. Lakukan hingga adonan habis.

4. Panaskan minyak banyak, goreng hingga matang dan berwarna kuning kecoklatan. Angkat. Atur di dalam piring saji. Hidangkan.

Untuk 20 Buah

Tip: Rebon bisa diganti dengan ebi kering yang disangrai dan ditumbuk kasar.
KARYA FOOD STYLIST BUDI BOGA, KLIK DI SINI