Chicken with yogurt & pomegranate recipe

The Lebanese Recipes/Middle Eastern cuisine invites you to try Chicken with yogurt & pomegranate recipe. Easy, fresh and versatile way to serve chicken, with sweet pomegranate seeds sprinkled on top.

Ingredients
olive oil
butter
1 chicken , about 1.8kg, jointed into 8 pieces
2 onions , finely sliced
1 tsp ground cumin
1 green chilli , halved, seeded and finely chopped
400ml fresh chicken stock , or from a cube or concentrate
500g Greek yogurt
2 tbsp plain flour
1 pomegranate , seeds removed and separated
1 tbsp coriander , freshly chopped

Method

1. Heat 2 tbsp olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden color remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.
2. Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).
3. Mix the yogurt with the flour (this stabilises it and stops it from splitting). Add a small ladleful of the cooking liquid to the yogurt and mix well. Now add the yogurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.

Try Just thighs

If you don't want to joint a whole chicken for this, use chicken thighs only, or a mixture of joints. If you want to make this as a stand-alone recipe, it can easily be doubled.

Source: olive magazine, January 2007.

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Chicken with Eggplant and Cauliflower Rice Recipe

The Lebanese Recipes Kitchen Invites you to try a delicious main dish of Chicken with Eggplant and Cauliflower Rice dish, this recipe is common in the Arabian Gulf... Enjoy Middle Eastern cooking.

Ingredients
1½ kg whole chicken, cleaned and washed
2 cups vegetable oil or 500 ml, for deep frying
1 medium eggplant or 300 g, cut into large cubes
2 cups cauliflower or 300 g, cut into florets
1 medium onion or 125 g, chopped
2 dried limes, cut into halves
1 medium green capsicum pepper or 150 g, cut into slices
½ teaspoon ground black pepper
1 teaspoon ground cardamom
1 teaspoon ground turmeric
1 medium tomato or 150 g, peeled and diced
3 cubes MAGGI® Chicken Bouillon
4½ cups water or 1125 ml
2½ cups basmati rice or 500 g, washed and drained

Preparation
Place chicken in an oven tray and roast chicken in a 220°C preheated oven for 45-50 minutes or until chicken is roasted and cooked (season chicken with salt and pepper and some vegetable oil).

Meanwhile, heat oil in a saucepan (reserve 3 tablespoon of oil) and fry eggplant and then the cauliflower until they are golden brown in color. Set aside on kitchen tissues to absorb any access oil.

Heat the remaining 3 tablespoons oil in a large pot. Fry onions for 3-4 minutes or until golden in color.

Add dried limes, green capsicum, spices, tomato and MAGGI® Chicken Bouillon cubes, stir for 2 minutes then add the water and bring to boil.

Add the rice and bring to boil with occasional stirring, cover and simmer on low heat for 10 minutes or until rice is halfway cooked. Add the fried vegetables on top. Cover and cook for another 10 minutes or until the rice is completely cooked.

Spoon the rice over a serving plate and serve.

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Roasted chicken with creamy walnut sauce recipe

Enjoy turkish cooking and try an easy recipe for roasted chicken with creamy walnut sauce. Learn how to make delicious Roasted chicken with creamy walnut sauce. This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce

Prep 15 mins
Cook 40 mins

Ingredients - Serves 4

8 chicken thighs , skin on and bone in
1 tsp cumin
½ tsp paprika
2 tbsp olive oil
6 pitta breads
150ml hot chicken stock
175g walnuts
1 small onion , chopped
2 garlic cloves , chopped
50ml single cream
juice 1 lemon
handful coriander , chopped

Method

1. Heat oven to 200C/180C fan/gas 6. In a roasting tin, toss together the chicken, cumin, paprika, 1 tbsp olive oil and seasoning. Cook for 40 mins until the chicken is crisp and cooked through.
2. Meanwhile, tear up 1 pitta bread and place in a small bowl. Pour over a couple of tbsp chicken stock and leave to soak. Dry-fry the walnuts in a frying pan for about 3 mins until golden and toasted. Set aside. Heat the remaining oil in the pan and cook the onion and garlic until softened. Place the softened pitta bread, onion mixture and most of the nuts into a blender. Pour over the rest of the chicken stock and whizz together until a rough paste forms. Return the mixture to the pan. Add the cream and lemon juice, season and keep warm.
3. When the chicken is cooked, arrange on a platter. Stir the coriander through the sauce and spoon into a bowl. Roughly chop the remaining walnuts and scatter over the chicken. Toast the pittas, cut into wedges and serve alongside

Try Walnut & apple strudels

Heat 85g caster sugar and 25g butter in a pan. Tip in 2 peeled, chopped Granny Smith apples and pinch cinnamon, cook for 5-10 mins to soften. Stir in 25g toasted, chopped walnuts. Halve 2 large sheets filo pastry; brush with melted butter. Divide mixture between them and roll up like spring rolls. Brush with more butter and bake at 200C/180C fan/ gas 6 for 20 mins.

Nutrition Per Serving
1245 kcalories, protein 67g, carbohydrate 54g, fat 86 g, saturated fat 20g, fibre 4g, sugar 5g, salt 1.76 g

Recipe from Good Food magazine, January 2010.

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Moroccan Couscous with Chicken and Prunes Recipe

The Lebanese Recipes site invites you to try tasty Moroccan Couscous with Chicken and Prunes. Learn how to make the best Moroccan Couscous with Chicken and Prunes. This recipe consists of chicken, onion, garlic, parsley, mint, cardamon, saffron, olive oil, lemon juice, tomatoes, cinnamon, Orange zest, chickpeas, Prunes, and black olives.

Preparation time : 15 minutes
Cooking time : 40 minutes

Ingredients
1 kg skinned chicken drumsticks or 8 pieces
1 large onion or 200 g, chopped
6 cloves garlic, crushed
½ cup fresh parsley or 35 g, chopped
¼ cup fresh mint or 15 g, finely chopped
1 teaspoon ground cardamom
¼ teaspoon saffron filaments
¼ cup olive oil or 60 ml
¼ cup lemon juice or 60 ml
3 medium tomatoes or 450 g, diced
2 small cinnamon sticks
Orange zest, one small piece only
2 cups water or 500 ml
2 cubes MAGGI® Chicken Bouillon
1 tin canned chickpeas or 400 g, drained
2/3 cup prunes or 130 g, pitted and halved
1/3 cup black olives or 50 g, pitted

Preparation:

1. In a large bowl, combine chicken, onions, garlic, parsley, mint, cardamom, saffron, olive oil and lemon juice. Toss all the ingredients well. Cover and refrigerate for a minimum of 5 hours or over night to marinate.
2. To cook, heat a large pot, add chicken pieces with the marinade sauce, cook over medium to high heat for 5 to7 minutes or until chicken pieces are light golden brown.
3. Add tomato, cinnamon sticks, orange zest, water, MAGGI® Chicken Bouillon cubes and chickpeas.
4. Bring to a boil, cover and simmer for 35 minutes or until the chicken pieces become tender.
5. Stir in prunes and olives and simmer for another 5 minutes.
6. Remove cinnamon sticks and serve with couscous.

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Chicken tabbouleh

Chicken tabbouleh recipe - Enjoy Lebanese cuisine and food cooking and learn how to make delicious and easy chicken tabbouleh salad dish.

If you are not familiar with bulgur wheat, it’s a quick cooking form of whole wheat that has been cleaned, parboiled, dried and ground. It’s more nutritious than rice or couscous because it’s high in fiber, vitamins and minerals. It also has a mild nutty flavor. When I bought mine, I found it in the Goya section of my grocery store quite close to the bags and cans of Goya beans.

The flavors in this dish definitely improve as it sits. I thought it was delicious when it was freshly made, but almost better the next day after it sat overnight in the refrigerator. It’s a great leftover for lunch.

Ingredients serves 6
1 1/2 cups boiling chicken stock
1 cup bulgur wheat
1/4 cup freshly squeezed lemon juice (~2 lemons)
Olive oil
Kosher salt
1 whole (2 split) chicken breast, bone in, skin on
Freshly ground black pepper
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (2 bunches)
1 cup chopped fresh flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced
2 cups halved cherry tomatoes

Preparation

1. Preheat the oven to 350 degrees F.
2. In a heat-proof bowl, pour the boiling chicken stock over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 3/4 teaspoon of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour.
3. Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle. Remove the chicken meat from the bones and discard the skin.
4. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 1 teaspoon salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits.

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Moroccan Chicken and Couscous recipe - How to Make Moroccan Chicken and Couscous

Tasty recipe for Moroccan Chicken and Couscous. Distinguished dish from the Moroccan kitchen. Learn how to cook the Moroccan way and try a wonderful chicken and couscous dish, easy and quick! This couscous recipe consists of olive oil, skinless chicken thighs, chicken broth, diced tomatoes with garlic and onion, fresh butternut squash, raisins, cumin, cinnamon, smoked paprika, couscous, and peas. This dish is widely used in Middle Eastern countries and has become popular in American dishes. So delicious!

Yield: 5 servings

Ingredients
2 tsp olive oil
4 boneless, skinless chicken thighs, each cut into 3 pieces
1/4 tsp salt
1 can (14 1/2 oz) chicken broth
1 can (14 1/2 oz) diced tomatoes with garlic and onion
1 pkg (about 1 lb) cubed fresh butternut squash
1/2 cup raisins
2 tsp ground cumin
1 tsp each ground cinnamon and smoked paprika
1 cup plain couscous
1 cup frozen peas

Preparation

1. Heat oil in large deep skillet over medium-high heat. Sprinkle chicken with salt and cook 5 minutes, turning once, until browned. Add broth, tomatoes, squash, raisins, cumin, cinnamon and paprika. Bring to boil; cover and reduce heat. Simmer 15 minutes or until chicken is tender.
2. Stir in couscous and peas and bring to a boil. Cover, remove skillet from heat and let stand 5 minutes.

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Moroccan Recipe: Moroccan Chicken Pie - Recipe for Moroccan Chicken Pie

Delicious recipe for Moroccan Chicken Pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry. Enjoy Moroccan food.

Ingredients - Makes 4 to 6 servings

Filling:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1/8 teaspoon crumbled saffron threads
• 1 tablespoon all purpose flour
• 2 cups low-salt chicken broth
• 1 1/2 pounds skinless boneless chicken thighs
• 1/4 cup chopped golden raisins
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh Italian parsley

Phyllo:

• 1/2 cup slivered almonds
• 3 tablespoons powdered sugar
• 1/2 teaspoon coarse kosher salt
• 1/4 teaspoon ground cinnamon
• 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
• 1/2 cup (about) unsalted butter, melted (for brushing)

For filling:

1. Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
2. Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.

For phyllo:

1. Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
2. Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
3. Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
4. Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

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Moroccan Recipe: Moroccan Chicken with Green Olives and Lemon

Recipe for Moroccan Chicken with Green Olives and Lemon. Enjoy traditional Moroccan food.

Active time: 25 minutes
Total time: 55 minutes

Ingredients - Makes 4 servings

• 2 Meyer lemons or regular lemons
• 1 tablespoon olive oil
• 1 large onion, halved, thinly sliced
• 2 garlic cloves, pressed
• 1 tablespoon paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 2 cups low-salt chicken broth
• 1 4 1/2-pound chicken, cut into 8 pieces, skin removed
• 1/2 cup green olives

Preparation

1. Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside.
2. Heat oil in large skillet over medium-high heat.
3. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes.
4. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges.
5. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes.
6. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes.
7. Season with salt and pepper. Pour over chicken.

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