Chicken And Carrot Tagine Recipe

Posted on
Photo: Chicken and carrot tagine recipe
Photography by Mark O’Meara

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

To Cook 2:00

INGREDIENTS 19

DIFFICULTY EASY

SERVING 4

Ingredients:

1 tablespoon olive oil
8 skinless chicken thigh cutlets, trimmed
1 medium brown onion, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon fennel seeds
1/2 teaspoon dried chilli flakes
2 garlic cloves, crushed
1 tablespoon plain flour
2 large orange carrots, peeled, cut into 2cm thick rounds
2 large purple carrots, peeled, cut into 2cm thick rounds
1 1/2 cups chicken stock
400g can crushed tomatoes
400g can chickpeas, drained, rinsed
1/3 cup (90g) Sicilian green olives
1 tablespoon honey
Couscous, fresh coriander leaves and toasted flaked almonds, to serve

Method

Heat 1 teaspoon oil in a saucepan over medium-high heat. Cook chicken for 2 minutes each side until browned. Set aside.

Reduce heat to medium. Add remaining oil to pan. Add onion. Cook, stirring, for 2 to 3 minutes or until softened. Add coriander, cumin, turmeric, ginger, fennel, chilli and garlic. Cook, stirring, for 1 minute or until fragrant. Add flour and carrots. Cook, stirring, for 1 minute or until combined. Add stock and tomato. Stir to combine. Return chicken to pan. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer, covered, for 45 minutes. Simmer, uncovered, for 30 minutes or until carrots are tender.

Add chickpeas, olives and honey. Simmer for 15 minutes or until heated through and chicken is tender. Serve tagine on couscous. Sprinkle with coriander and almonds.

Nutrition

Energy 2978kJ
Fat saturated 8.90g
Fat Total 33.80g
Carbohydrate sugars –
Carbohydrate Total 50.50g
Dietary Fibre 12.40g
Protein 46.60g
Cholesterol 137.00mg
Sodium 1205mg

Super Food Ideas – August 2011 , Page 10
Recipe by Katrina Woodman

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *