Chicken Tagine with Chickpeas

A tagine is such a wonderful way to prepare and serve a complete meal at once.

The combination of meat, vegetable and carbs makes this possible and super easy!

The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.

In the recipe below, I added some honey from our own production; this made the plate really really delicious!

Chicken Tagine with Chickpeas

  • Servings: 2-3
  • Difficulty: easy
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Moroccan Spice Mix:

  • 2 teaspoon ras el hanout spice mix, if available, optional
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

Tagine:

  • 2 tablespoons olive oil
  • 500 g chicken skinned, cut into big pieces (if you prefer deboned)
  • 2 medium onions, peeled and cut into quarters (wedges)
  • 1/2 lemon with peel, cut vertically in wedges (skin on)
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 6 teaspoons Moroccan Spices Mix (see above)
  • 1 teaspoon paprika
  • 4 Roma tomatoes
  • 1 cup chicken or vegetal broth
  • 1 can chickpeas, about 2 cups cooked chickpeas
  • ½ lemon juice
  • 2 tablespoon honey
  • 3 tablespoon raisins (+ some for decoration)
  • Salt and pepper to taste
  • Parsley for decoration

Prcedure

  1. Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
  2. Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
  3. Add garlic, ginger and spices. Stir fry shortly until fragrant.
  4. Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
  5. Add the broth and stir well-
  6. Add chickpeas, lemon juice, honey and raisins.
  7. Adjust salt and pepper to taste.
  8. Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
  9. Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
  10. Top with parsley and serve with a smile!

 

Autor: https://artandkitchen.wordpress.com/

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Nachos de Pollo – Chicken Nachos

In my life I have prepared nachos only once  ( Nachos de Camarones) and my family asked me to make some more.

This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.

The combination were done quite quickly and the result delicious.

I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!

I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!

Nachos de Pollo – Chicken Nachos

  • Servings: 4
  • Difficulty: easy
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You need

  • 1 tablespoon butter
  • 4 garlic cloves, chopped
  • 400 g chicken breast, skinless, boneless diced in 2 cm pieces
  • 1 cup diluted chicken broth (don’t add to much salt)
  • ½-1 cup tomato sauce, to taste
  • 2 tablespoons heavy cream
  • hot Sauce, to tast
  • 1/4 teaspoon all spice powder
  • 1/2 teaspoon coriander powder
  • 4 tablespoons cilantro
  • Salt and pepper to
  • 8 cups tortillas chips (not too salted)
  • 8 heaped tablespoons thick yogurt to served
  • Additional cilantro or parsley, chopped

Procedure

  1. Fry gently the garlic with the butter in a medium saucepot until fragrant add chicken and gently roast stirring from time to time for about 5 minutes.
  2. Add chicken broth and tomato sauce. Let simmer for about 30 minutes or until the chicken turns tender.
  3. In the meantime, arrange the chips on four oven save dishes and place them at 80°C/180°C to preheat them in the oven.
  4. When the chicken is done and sauce thicker add cream, hot sauce, spices, cilantro and adjust with salt and pepper.
  5. Remove the plate from the oven; pour the chicken sauce over the tortilla chips, dot with yogurt and top with fresh herbs.
  6. Serve immediately with extra yogurt if desired.

Autor: https://artandkitchen.wordpress.com/

 

Berbere Chicken with Pulses

 

 

I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.

At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!

The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!

This was needed for the pulses and for the chicken!

The following steps were very easy and this main dish is also a very much appreciated combination had been created!

Berbere Chicken with Pulses

  • Servings: 4-6
  • Difficulty: medium
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You need:

Berbere spices blend

  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 2 whole allspice berries
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 2 dried red chilies, if too hot for you seeded
  • 3 tablespoons sweet paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt

Pulses (mixture of lentils and small beans) quantity of each to taste and to availability:

  • Horse beans
  • Haricot bean
  • Mung bean
  • Green lentils
  • Brown lentils
  • Small red bean (Adzuki beans)
  • Black eyed peas

 

Veggies and pulses stew

  • 2 tablespoons olive oil
  • 1 big onion, chopped
  • 1 cup carrots, peeled diced
  • 2 cm ginger, peeled, chopped
  • 5 garlic cloves, peeled chopped
  • 1-2 tablespoon Berbere spice blend (see above or use another mixture)
  • 1 cup tomatoes, diced
  • 1 cup mixed pulses (see above)
  • 3 cup water or to taste

Chicken

  • 4-6 pieces of chicken, skin removed (about 600-800 g)
  • 1 tablespoon Berbere spice blend
  • 1 teaspoon salt (or to taste)¨
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon butter for the skillet (if possible Ethiopian spiced butter)

Garnish

  • Chopped parsley

Procedure

Berbere spices blend

  1. First of all toast the seed first for a few minutes in a dry skillet to bring out their flavor. Let cool down.
  2. Grind the seeds with a spice or a coffee grinder.
  3. Add the remaining powdered spices and the salt.
  4. Pulse shortly again and store it airtight for example in a small jar.

Veggies and pulses stew

  1. Heat oil in a skillet and sauté onions, carrots, ginger and cloves until onions turn soft.
  2. Add Berbere spice blend and sauté for 2 more minutes
  3. Add tomatoes, pulses, water and salt to taste.
  4. Let cook for about 30 minutes or until al dente; add more water if needed while cooking.
  5. Pour pulses into an oven safe mold and place into the preheated oven

Chicken

  1. While pulses are cooking combine chicken with the other ingredients (except of butter) and preheat the oven to 200°C/400°F.
  2. Fry the chicken pieces until roasted on all sides in the butter until lightly browned.
  3. Transfer chicken over the pulses, add 1/2 cup of water to the skillet and pour this liquid over the pulses.
  4. Sprinkle chicken with some more Berbere to taste and bake for about 10-15 minutes.
  5. Serve with chopped parsley

Autor: https://artandkitchen.wordpress.com/

 

Chicken Tikka

chicken-tikka

This Indian famous dish cannot be missed as this is one of our most favorites.

Serve with naan or rice and add some salads, raita and/or vegetables.

If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.

Chicken Tikka

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chicken-tikka

You need

  • 500 g chicken, boneless, skinned and cubed

Marinade

  • 1 tablespoon ginger, fresh grated
  • 2 garlic cloves, pressed
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon ground coriander
  • ¼-1 teasopoon chili powder ( to taste)
  • red food coloring (optional)
  • 1 teaspoon salt
  • ½ cup yogurt, plain if possible balkan style
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh coriander

For the pan

  • 1 tablespoon oil

Preparation

  1. In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
  2. Stir in yogurt, lemon juice and fresh coriander.
  3. Now add the chicken cubes and coat well.
  4. Leave to marinate for at least 1 hour or best overnight.
  5. Preheat the broiler or the grill at medium high.
  6. Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
  7. Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.

Ww 6 smart points per portion

happyforks-analyzer-3

 

 

 

 

Chicken with Oranges- Persian Koresh

chicken-with-oranges-iranian-koresh

As I asked my husband to mention me one of his favorite recipes I prepared at home, he said „orange chicken“.

Well, I don’t know how many times I prepared some recipes with chicken and orange, so he really could not tell me which one.

After searching in my recipes and photos, I came across this recipe I prepared 5 years ago and it was really phenomenal. I found it in another site, I prepared this, photographed it, enjoyed it and reviewed it. Today I will post this here in order to remember this again and make my family very happy!

Chicken with Oranges- Iranian Koresh

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need: chicken-with-oranges-iranian-koresh

  • 1 tablespoon oil, sesame
  • 500 g chicken breasts, cut in bite size pieces
  • 2 tablespoons vegetal oil
  • 2 onions, sliced
  • 2 tablespoons orange zest
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/2 cups orange juice
  • 2 tablespoons white wine vinegar
  • 1 lime juice
  • 1/4 cup sugar
  • 1/4 teaspoon saffron
  • 3 oranges, peeled in segments
  • 2 carrots, julienned
  • 3 teaspoons almonds, slivered
  • 2 teaspoons pistachio nuts, chopped finely

Procedure

  1. Heat sesame oil in a non-stick skillet and fry chicken until lightly brown. Set aside in a plate.
  2. Heat vegetal oil and shortly fry the onions.
  3. Now add orange zest and all the spices, stir.
  4. Add chicken back to the skillet and coat with the onion-spice mixture.
  5. Add orange juice; bring to near boil; cover and let simmer until tender for about 20 minutes. Stir and check liquid from time to time.
  6. Add carrots, almonds and pistachio nuts and simmer for additional 15 minutes.
  7. In the meantime combine in a medium saucepan vinegar, lime juice, sugar, and saffron water. Simmer for heat for 5 minutes add orange segments; stir well.
  8. When all is ready combine everything in the skillet; stir gently and serve garnished to taste for example with additional nuts.

Ww 16 smart points per portion

happyforks-analyzer-1

 

 

 

 

 

Fesenjan – Persian Chicken with Walnut and Pomegranate Sauce

 

fesenjan-persian-chicken-with-walnut-and-pomegranate-sauce-1

I’ve been away once more and this time we’ve spent some time on Crete enjoying some very sunny days and the local food.

As always I love to experiment with the local ingredients available and this autumn the choice fell on the pomegranate fruits.

Do you have a pomegranate tree carrying hundreds of these delicious fruits and do you need a recipe? This recipe was perfect for us as I decided to prepare some pomegranate juice concentrate to be used for cooking and as special ingredients for salads.

I started with preparing my concentrate. The main steps: collect the fruits, halve them and remove the red seeds in a bowl full of water (the thin white skin will come to the surface and can be easily discarded), blend and sieve the seed to release the juice, boil every 2 cups of the juice with ½ cup of sugar until reduced to one quarter (this takes more or less one hour).Fill you the boiling molasses into small jars, close immediately the jars and place them head side down for a few minutes and then turn them again. This can be prepared with bottled pomegranate juice as well.

I’ve prepared this recipe with skinless and boneless chicken breasts, I did not powder the walnuts and I served this to some friends. The recipe has been very much enjoyed and it was a real success!

Now I’m happy to share this with you very much!

Fesenjan - Persian Chicken with Walnut and Pomegranate Sauce

  • Servings: 6
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

  • 250 g walnut halves
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 1 kilogram skinless chicken, thighs or breasts, if you prefer boneless and cut into big pieces
  • Salt to taste
  • 2 onions, chopped
  • 2 cups water or low sodium chicken stock
  • 5 tablespoons pomegranate molasses or juice concentrate
  • 1-2 tablespoons sugar to taste
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt
  • Pomegranate seed for garnish, optional
  • Parsley for garnish, optional
  • Wanuts halves for garnish, optional

Procedure

  1. Toast the walnuts in a large skillet stirring constantly until fragrant or bake in the oven at 180°C for about 8 minutes. Set aside to cool down then blend them to finely ground or chop them very finely using a knife.
  2. Half butter and half oil in the skillet and brown the chicken pieces on all sided. While browning season with salt to taste. Remove from the skillet and set aside.
  3. Add remaining oil and butter and fry the chopped onions until translucent.
  4. Return the chicken pieces to the skillet and add water and simmer for about half an hour or so.
  5. Now add pomegranate molasses, sugar, turmeric, cinnamon and nutmeg. Stir well season with salt to taste if using water.
  6. Add walnuts, stir and cover. Cook for about 1 hour stirring from time to time or basting the chicken pieces, with the sauce.
  7. When the chicken is soft remove from the heat and adjust salt, pepper and sugar to taste.
  8. Garnish as desired and serve with rice or best Tahdig (Persian rice with potatoes crust).

Ww-34 smart points per each of 6 serving

happyforks-analyzer-7

 

 

 

 

 

 

Thai Coconut Curried Chicken

Thai-Coconut-Curried-Chicken

Thai curries are prepared with a lot of fresh ingredients as roots and herbs give them a special unique flavor. I use to keep most of this kind of ingredients in the freezer, it’s the easiest way for me especially for galangal, Thai basil, cilantro, lemon grass and so on.

If possible I have the fresh cilantro on hand, sometimes in a pot and sometimes well wrapped in the fridge and some stems in a glass of water. I use quite often ginger and I keep always some in the fridge.

In this case I have I have most of the ingredients ready and the preparation of this curry required less than 30 minutes.

It’s possible to prepare this curry skipping some of the ingredients, but I would use at least one of these ingredients: lemon grass, galangal and ginger. For the herbs I really recommend to use either cilantro or basil leaves or kaffir.

You may also add some veggies as for example peeled and diced taro; but cook until this is tender.

Thai Coconut Curried Chicken

  • Servings: 3-4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ Thai-Coconut-Curried-Chicken

You need

  • 2 tablespoon vegetal oil
  • 1 lemon grass
  • 1 cm fresh galangal, sliced
  • 1 cm fresh ginger, sliced
  • 1 cm fresh turmeric, sliced
  • 3 garlic cloves, sliced
  • 1 tablespoon Thai yellow curry paste
  • 500 g chicken breast, skinless, deboned and diced
  • 1/2 teaspoon turmeric powder, optional
  • 1/2 bird eye chili, sliced
  • 1 cup coconut milk, reserve about 2-4 tablespoons for topping
  • 1/2 cup water
  • 1 teaspoon flour
  • 4 tablespoon, light Thai soy sauce or to taste
  • Fish sauce to taste
  • 2 tablespoon fresh lime juice
  • 1 tablespoon Thai basil leaves
  • 1 kaffir leaf sliced, reserve some slices few for decoration
  • 2 teaspoons fresh cilantro leaves, reserve a few for decoration
  • 4 cherry tomatoes sliced

Preparation:

  1. Prepare all the ingredients.
  2. Heat oil in a wide non-sticky skillet.
  3. Add lemon grass, galangal, ginger, turmeric and garlic.
  4. When the garlic begins to brown add curry paste, chicken, turmeric powder and chili. Stir to roast the chicken.
  5. When chicken begins to brown add coconut milk and flour dissolved in the water.
  6. Add soy sauce, lime juice and bring to boil. Season with fish sauce, soy sauce or more lime juice to taste.
  7. Stir in basil leaves, kaffir lime and cilantro. Cook for a few more minutes.
  8. Transfer to a serving plate, top with revered kaffir leave slices, fresh cilantro and tomatoes. Spoon reserved coconut milk and serve with white rice.