Morrocan Chicken Tagine
By poisoneyes | July 25, 2008
Ingredients
5 teaspoons cumin seeds
5 teaspoons coriander seeds
2 1/2 teaspoons whole allspice
5 teaspoons ground nutmeg
2 1/2 teaspoons ground ginger
1 1/4 teaspoons ground red pepper
1 1/4 teaspoons ground cinnamon
1 teaspoon olive oil
8 cups vertically sliced onion (about 2 pounds)
1/2 teaspoon salt
1 1/2 teaspoons sugar
1/2 teaspoon black pepper
1 (10 1/2-ounce) can low-salt chicken broth
1/4 cup raisins
4 chicken thighs (about 2 pounds), skinned
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
4 cups hot cooked couscous
Preparation
Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine cumin mixture, nutmeg, ginger, red pepper, and cinnamon; set aside.
Heat oil in a Dutch oven over medium heat. Add onion and salt; cover and cook 10 minutes. Add 1 teaspoon cumin mixture, sugar, and black pepper; cover and cook 15 minutes.
Preheat oven to 375°.
Add broth, and cook, uncovered, 30 minutes. Add raisins, chicken, and chickpeas; cover and bake chicken mixture at 375° for 30 minutes. Serve with couscous.
Note: Store remaining cumin mixture in an airtight container for up to 6 months.
Yield
4 servings (serving size: 1 chicken thigh, about 2/3 cup onion mixture, and 1 cup couscous)
Nutritional Information
CALORIES 543(13% from fat); FAT 7.6g (sat 1.7g,mono 2.4g,poly 2.1g); IRON 5.5mg; CHOLESTEROL 58mg; CALCIUM 121mg; CARBOHYDRATE 91.6g; SODIUM 548mg; PROTEIN 31.1g; FIBER 10g
Cooking Light, NOVEMBER 1997
@ myrecipes.com
Chicken enchiladas with beans
By Izo | July 20, 2008
Ingredients (serves 4)
1 tablespoon olive oil
500g chicken breast fillet
10 enchilada tortillas
450g can refried beans
3/4 cup grated tasty cheese
375g jar chunky tomato salsa
Method
Preheat oven to 200°C. Heat oil in a frying pan over medium heat. Cook chicken for 4 minutes each side, or until cooked through. Stand for 10 minutes.
Heat tortillas using packet directions.
Empty beans into a microwave-safe bowl. Heat, uncovered, for 2 minutes on MEDIUM (50%) power, or until hot.
Slice chicken. Place 1 tablespoon of beans onto each tortilla. Top with chicken and a little cheese. Roll up tightly to secure. Place onto a greased and lined baking tray.
Spoon salsa down centre of enchiladas. Sprinkle with remaining cheese. Bake for 18 to 20 minutes, or until heated through.
Notes & tips
Serve with avocado, sour cream and salad greens.
Source
Super Food Ideas - May 2004 , Page 63
Recipe by Tracy Rutherford
Mediterranean chicken casserole
By Izo | July 19, 2008
If it’s comfort food you’re after, look no further than this easy and tasty chicken casserole. Taste.com.au members love it!
Preparation Time 30 minutes
Cooking Time 60 minutes
Ingredients (serves 4)
- 2 tsp olive oil
- 8 chicken lovely legs
- 1 large brown onion, halved, thinly sliced
- 3 celery sticks, trimmed, cut into 2cm-thick slices
- 2 garlic cloves, crushed
- 200g button mushrooms, thickly sliced
- 2 x 400g cans diced Italian tomatoes
- 1 chicken stock cube (Massel brand)
- 150g (1 cup) frozen broad beans, thawed, peeled
- 1 tbs fresh thyme leaves
- Freshly ground black pepper
- 200g dried spiral pasta, optional, to serve
Method
Preheat oven to 180°C. Heat the oil in a non-stick frying pan over medium heat. Add the chicken and cook, turning occasionally, for 5 minutes or until brown all over. Transfer chicken to a 2L (8-cup) capacity ovenproof casserole dish.
Add onion and celery to the frying pan and cook, stirring, for 5 minutes or until soft. Add garlic and mushroom and cook, stirring, for 2 minutes or until mushroom is tender. Add tomato and stock cube and bring to the boil. Remove from heat. Add to casserole dish with the chicken.
Cover the casserole dish with a tight-fitting lid or foil. Bake in oven for 35 minutes or until chicken is tender. Add broad beans and half the thyme and cook for a further 10 minutes or until broad beans are tender. Remove from oven. Taste and season with pepper.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Spoon casserole into a large serving bowl. Sprinkle with remaining thyme and serve with pasta, if desired.
Source
Australian Good Taste - June 2005 , Page 110
Recipe by Tracy Rutherford