chicken Tagiene

[nunyab 0]

I was going to do the couscous and chicken thing but can't find the recipe

I am looking all over on how to cook it with the juice you put on the couscous?????

well even just the recipe would be helpful any ideas??? seriously looking forward to the MENA cook book

[yassmine2878 1]

Here's one of Noura's recipes:

Apricot & Lamb (Chicken) Tagine

3 T Canola oil (Olive oil/ eyeballed it)

2 large onions (1 small)- thinly sliced

1 lg boneless skinless chik breast

(sliced bell pepper - 1/4 each red, green, yellow, red)

1 t turmeric

1 t ground ginger

1/2 t ground coriander

1/2 t cinnamon

1/2 t salt

1/2 t freshly ground black pepper

1/4 t ground allspice

3 C lower sodium chik broth (1/2 C veggie broth)

1 15 oz can chickpeas (rinsed really well, no gas bubbles!)

1 C dried apricots/ abt 6 oz (eyeballed it, maybe 12-15 apricots cut in 1/2)

1 T honey

Preheat oven to 350 (I used tagine, no oven)

Heat oil in lg skillet over med. heat (everything went directly into tagine basically in the order listed here) . Saute' onions abt 5 min. Add meat & cook til pieces are no longer pink (4-5 min). **They say transfer mixture to slow cooker here (mine stayed in tagine)**. Add spices, (add bell peppers) pour in broth. Stir in chickpeas, apricots and honey. Cover & cook on medium for 4 hrs (cooked on medium on stovetop for 25 min). (*Served w/ fresh bread- although since I'm trying to cut back on bread, I ate mine mostly w/ a fork*).

Original recipe says serves 6 so I'm sure these stats are off w/ my alterations, but if you follow theirs here ya go:

per serving:

380 calories, 13 g fat, 32 g prot., 34 carbs, 6g fiber, 670 mg sodium (whoa! didn't realize it was so high in fat & carbs!)

[nunyab 0]

thanks..... better start working on it now then

[amal 4]

Thanks gabi. we got busy at work with customers and I haven't had a chance to come back to vj for a couple hours...see what happens when I log out....*grump* lol

The books should be in aaaaaaaaaany day now and I'll be sending them out the following day!!!

Here's one of Noura's recipes:

Apricot & Lamb (Chicken) Tagine

3 T Canola oil (Olive oil/ eyeballed it)

2 large onions (1 small)- thinly sliced

1 lg boneless skinless chik breast

(sliced bell pepper - 1/4 each red, green, yellow, red)

1 t turmeric

1 t ground ginger

1/2 t ground coriander

1/2 t cinnamon

1/2 t salt

1/2 t freshly ground black pepper

1/4 t ground allspice

3 C lower sodium chik broth (1/2 C veggie broth)

1 15 oz can chickpeas (rinsed really well, no gas bubbles!)

1 C dried apricots/ abt 6 oz (eyeballed it, maybe 12-15 apricots cut in 1/2)

1 T honey

Preheat oven to 350 (I used tagine, no oven)

Heat oil in lg skillet over med. heat (everything went directly into tagine basically in the order listed here) . Saute' onions abt 5 min. Add meat & cook til pieces are no longer pink (4-5 min). **They say transfer mixture to slow cooker here (mine stayed in tagine)**. Add spices, (add bell peppers) pour in broth. Stir in chickpeas, apricots and honey. Cover & cook on medium for 4 hrs (cooked on medium on stovetop for 25 min). (*Served w/ fresh bread- although since I'm trying to cut back on bread, I ate mine mostly w/ a fork*).

Original recipe says serves 6 so I'm sure these stats are off w/ my alterations, but if you follow theirs here ya go:

per serving:

380 calories, 13 g fat, 32 g prot., 34 carbs, 6g fiber, 670 mg sodium (whoa! didn't realize it was so high in fat & carbs!)

[abdo 0]

The recipe :

-2 1/2 pounds boneless chicken breasts

-4 cups canned chicken broth, reconstituted

-3 1/2 tablespoons butter or margarine

-1/4 cup vegetable oil

-1 large onion, cut into wedges

-1/2 pound plum tomatoes, quartered

-1 cup fresh Italian parsley, chopped

-1 1/2 teaspoons ground ginger

-1 1/2 teaspoons black pepper

-1 teaspoon ground turmeric

-1 whole jalapeño pepper

-1/2 cinnamon stick

-1/4 teaspoon cayenne pepper powder

-1/8 teaspoon crushed saffron threads

-5 medium potatoes, quartered (or use turnips)

-4 large carrots, peeled, quartered lengthwise then crosswise

-1 small acorn squash, peeled, seeded and cut into 2-inch pieces

-3 medium zucchini, quartered lengthwise then crosswise

-1 19-oz. can chick peas

-1/2 cup raisins

-couscous

--------------------------------------------------

Preparation :

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally (about 20 minutes). Using tongs, remove chicken from cooking liquid; reserve cooking liquid. Cut chicken into bite-sized pieces.

Melt 2 tablespoons butter or margarine with oil in a heavy, large Dutch oven over medium-high heat. Add onion and sauté until tender (about 10 minutes). Add tomatoes and next 8 ingredients and stir for 30 seconds. Mix in reserved chicken cooking liquid, potatoes (or turnips), carrots, squash, zucchini, chick peas with their liquid and raisins. Cover and simmer until vegetables are almost (about 15 minutes). Uncover and cook until vegetables are tender (not mushy), about 5 minutes. Add chicken pieces to sauce and cook just until heated through (about 3 minutes). Discard jalapeño pepper.

Cook couscous according to package directions and arrange on a serving platter. Drizzle with 3/4 cup of sauce. Spoon chicken and vegetables on top. Serve, passing remaining sauce separately.

ABDO

[chaishai 1]

The recipe :

-2 1/2 pounds boneless chicken breasts

-4 cups canned chicken broth, reconstituted

-3 1/2 tablespoons butter or margarine

-1/4 cup vegetable oil

-1 large onion, cut into wedges

-1/2 pound plum tomatoes, quartered

-1 cup fresh Italian parsley, chopped

-1 1/2 teaspoons ground ginger

-1 1/2 teaspoons black pepper

-1 teaspoon ground turmeric

-1 whole jalapeño pepper

-1/2 cinnamon stick

-1/4 teaspoon cayenne pepper powder

-1/8 teaspoon crushed saffron threads

-5 medium potatoes, quartered (or use turnips)

-4 large carrots, peeled, quartered lengthwise then crosswise

-1 small acorn squash, peeled, seeded and cut into 2-inch pieces

-3 medium zucchini, quartered lengthwise then crosswise

-1 19-oz. can chick peas

-1/2 cup raisins

-couscous

--------------------------------------------------

Preparation :

Combine chicken and broth in a large Dutch oven. Simmer until chicken is cooked through, turning occasionally (about 20 minutes). Using tongs, remove chicken from cooking liquid; reserve cooking liquid. Cut chicken into bite-sized pieces.

Melt 2 tablespoons butter or margarine with oil in a heavy, large Dutch oven over medium-high heat. Add onion and sauté until tender (about 10 minutes). Add tomatoes and next 8 ingredients and stir for 30 seconds. Mix in reserved chicken cooking liquid, potatoes (or turnips), carrots, squash, zucchini, chick peas with their liquid and raisins. Cover and simmer until vegetables are almost (about 15 minutes). Uncover and cook until vegetables are tender (not mushy), about 5 minutes. Add chicken pieces to sauce and cook just until heated through (about 3 minutes). Discard jalapeño pepper.

Cook couscous according to package directions and arrange on a serving platter. Drizzle with 3/4 cup of sauce. Spoon chicken and vegetables on top. Serve, passing remaining sauce separately.

ABDO

I have been using this recipe that abdo posted (its from bon appetit) for years. It always gets rave reviews. The jalepeno gives it a special kick. I never used boneless chicken breasts though I either use a whole chicken or chicken legs and thighs.

[nunyab 0]

i made it last night and it was wonderful thanks all.... i didn't have all the veggies in the fridge but it really didn't matter

Thanks Amal i am so jazzed about the cook books i told my husband i am practicing before he gets here he laughed and said he is doing the same.

[Henia 11]

There is so many recipes. After the above recipes, check out Sultan's Kitchen. Why it's thumb-nailed on this forum. But also google obviously chicken tajine.

DO you have a Moroccan recipe? Or other NA? Moroccan tends to be more spicy and musty ... due to so many spices being used. Algerian mild and Tunezian hot! I have many ideas ... give me little more to go on then chicken ... then I can post some more recipes. COs tajine is merely pot in which is slowly cooked. So in American terms chicken stew could be anything ....

[nunyab 0]

cool what i did was very basic and did the chickin tamuric onions and chicken broth, oh garlic and salt. made couscous and was good to go! I made it mild for the kids