Lamb Tagine Recipe - How to Make Lamb Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Tagine Recipe.  Enjoy tasty Moroccan recipes and learn how to make Lamb Tagine.

Prep Time: 45 Min
Cook Time: 2 Hrs
Ready In: 10 Hrs 45 Min

Ingredients

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)

Directions

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.

2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutritional Information
Amount Per Serving  Calories: 425 | Total Fat: 20.5g | Cholesterol: 110mg

More Moroccan Recipes:

Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine

Save and share Lamb Tagine Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Lamb Tagine Recipe - How to Make Lamb Tagine

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Lamb Tagine Recipe.  Enjoy tasty Moroccan recipes and learn how to make Lamb Tagine.

Prep Time: 45 Min
Cook Time: 2 Hrs
Ready In: 10 Hrs 45 Min

Ingredients

3 tablespoons olive oil, divided
2 pounds lamb meat, cut into 1 1/2 inch cubes
2 teaspoons paprika
1/4 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground cardamom
1 teaspoon kosher salt
1/2 teaspoon ground ginger
1 pinch saffron
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
2 medium onions, cut into 1-inch cubes
5 carrots, peeled, cut into fourths, then sliced lengthwise into thin strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 lemon, zested
1 (14.5 ounce) can homemade chicken broth or low-sodium canned broth
1 tablespoon sun-dried tomato paste
1 tablespoon honey
1 tablespoon cornstarch (optional)
1 tablespoon water (optional)

Directions

1. Place diced lamb in a bowl, toss with 2 tablespoons of the olive oil, and set aside. In a large resealable bag, toss together the paprika, turmeric, cumin, cayenne, cinnamon, cloves, cardamom, salt, ginger, saffron, garlic powder, and coriander; mix well. Add the lamb to the bag, and toss around to coat well. Refrigerate at least 8 hours, preferably overnight.

2. Heat 1 tablespoon of olive oil in a large, heavy bottomed pot over medium-high heat. Add 1/3 of the lamb, and brown well. Remove to a plate, and repeat with remaining lamb. Add onions and carrots to the pot and cook for 5 minutes. Stir in the fresh garlic and ginger; continue cooking for an additional 5 minutes. Return the lamb to the pot and stir in the lemon zest, chicken broth, tomato paste, and honey. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender.

3. If the consistency of the tagine is too thin, you may thicken it with a mixture of cornstarch and water during the last 5 minutes.

Nutritional Information
Amount Per Serving  Calories: 425 | Total Fat: 20.5g | Cholesterol: 110mg

More Moroccan Recipes:

Moroccan Tagine
Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine

Save and share Lamb Tagine Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Tagine Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Tagine Recipe.  Enjoy tasty Moroccan recipes and learn how to make Moroccan Tagine.  

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Prep Time: 15 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 15 Min

Ingredients

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
1/2 cup golden raisins
1/2 cup blanched slivered almonds

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.

2. Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutritional Information
Amount Per Serving  Calories: 329 | Total Fat: 9g | Cholesterol: 71mg

More Moroccan Recipes:

Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce

Save and share Moroccan Tagine Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Tagine Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Tagine Recipe.  Enjoy tasty Moroccan recipes and learn how to make Moroccan Tagine.  

Tagines are Moroccan slow-cooked meat, fruit and vegetable dishes which are almost invariably made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labeled 'baking legs' and sold cheaply) that will do very well.

Prep Time: 15 Min
Cook Time: 2 Hrs
Ready In: 2 Hrs 15 Min

Ingredients

1 tablespoon olive oil
2 large onions, peeled and sliced into rings
2 pounds lamb meat, cut into 1 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1 teaspoon ground ginger
1 teaspoon ground cinnamon
salt to taste
1 teaspoon ground black pepper
4 pears - peeled, cored and cut into 1 1/2 inch chunks
1/2 cup golden raisins
1/2 cup blanched slivered almonds

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat. Fry the onion in the oil until soft. Add the lamb meat to the pan, and fry until just browned on the outside. Season with cumin, coriander, ginger, cinnamon, salt and pepper. Pour just enough water into the pot to cover the meat. Cover, and simmer over low heat for 1 1/2 to 2 hours, until meat is tender and the mixture is stew-like. Displace lid a little after an hour if there appears to be too much liquid.

2. Add the pears, golden raisins and almonds to the stew, and cook for another 5 minutes or so, until the pears are soft. Serve with rice.

Nutritional Information
Amount Per Serving  Calories: 329 | Total Fat: 9g | Cholesterol: 71mg

More Moroccan Recipes:

Moroccan chard & lamb pan-fry
Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce

Save and share Moroccan Tagine Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan chard & lamb pan-fry recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chard & lamb pan-fry Recipe.  Enjoy tasty & easy Moroccan Food recipes and learn how to make Moroccan chard & lamb pan-fry. 

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a saut� pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

More Moroccan Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast 

Save and share Moroccan chard & lamb pan-fry recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan chard & lamb pan-fry recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan chard & lamb pan-fry Recipe.  Enjoy tasty & easy Moroccan Food recipes and learn how to make Moroccan chard & lamb pan-fry. 

A quick, exotic one-pan dish

Easy
Serves 4
Prep 10 mins
Cook 20 mins
Ready in 30 minutes
Freezable

Ingredients

1 bunch chard
1 oz olive oil
600g diced shoulder of lamb
1 onion , sliced
2 garlic cloves , sliced
1 tsp each ground turmeric , cumin seeds, coriander seeds
pinch chilli flakes
400ml stock , lamb or chicken
handful raisins
handful toasted pine nuts

Method

1. Strip the chard leaves from the stalk. Cut the stalk into batons and roughly shred the leaves. Set aside separately.

2. Heat the oil in a saut� pan and fry the lamb for 5-6 mins over a high heat until browned. Add the onion, garlic, chard stalks and spices and continue to cook for 3-4 mins until softened. Pour over the stock and scatter in the raisins, then simmer for 4-5 mins to make a sauce. Wilt chard leaves through the stock, season and serve scattered with pine nuts.

Try

Stir-frying chard
Try stir-frying chard with ginger and garlic and serving it drizzled with soy sauce.

Nutrition per serving

438 kcalories, protein 38g, carbohydrate 12g, fat 27 g, saturated fat 10.04g, fibre 0.8g, sugar 7.7g, salt 1 g

Recipe from Good Food magazine, April 2006.

More Moroccan Recipes:

Middle Eastern Chicken Pot and Butter-Nut Couscous
Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast 

Save and share Moroccan chard & lamb pan-fry recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe.  Enjoy tasty & easy Middle Eastern Food recipes and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Chicken Goes Abroad

More Moroccan Recipes:

Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe.  Enjoy tasty & easy Middle Eastern Food recipes and learn how to make Middle Eastern Chicken Pot and Butter-Nut Couscous.

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

1/4 cup extra-virgin olive oil, eyeball it
1 1/2 pounds boneless skinless chicken thighs, chopped into bite-sized pieces
1 onion, thinly sliced
3 cloves garlic, grated or chopped
1 cup shredded carrots
1 fresh bay leaf
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon coriander
Pinch ground cinnamon
Salt and freshly ground black pepper
3/4 cup chopped dried fruits - pick 1 or combine: figs, pitted dates, apricots, sultanas
1 lemon, zested and juiced
3/4 cup pitted mixed olives, chopped
4 cups chicken stock, divided
2 tablespoons butter
3 tablespoons pine nuts
1/4 cup slivered or sliced almonds
1 1/2 cups couscous
Handful flat-leaf parsley, chopped

Directions

Heat the extra-virgin olive oil in a deep skillet over medium-high heat. When the oil ripples add the chicken and brown 3 to 4 minutes on each side. Add the onions, garlic, carrots, bay leaf and season with spices, salt and pepper, cook 5 to 6 minutes. Stir the fruits into the chicken and vegetables, add the zest of the lemon, olives and 2 1/2 cups of stock. Reduce heat to low and simmer 10 minutes more. Sprinkle with lemon juice and turn off heat. Remove bay leaf.

While chicken simmers, melt butter in a sauce pot over medium heat. Add nuts and lightly toast for a couple of minutes. Add 1 1/2 cups stock and bring up to a boil then stir in couscous. Cover and let stand 5 minutes.

Serve chicken over couscous, or vice versa, and garnish with parsley.

Recipe courtesy Rachael Ray
Show: 30 Minute Meals - Episode: Chicken Goes Abroad

More Moroccan Recipes:

Brick Chicken with Apricot Couscous
Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous

Save and share Middle Eastern Chicken Pot and Butter-Nut Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Brick Chicken with Apricot Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brick Chicken with Apricot Couscous Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Brick Chicken with Apricot Couscous.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Yield: 4 to 6 servings

Recipe courtesy Tyler Florence
Show: Tyler's UltimateEpisode: Ultimate Brick Chicken

More Moroccan Recipes:

Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks 

Save and share Brick Chicken with Apricot Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Brick Chicken with Apricot Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Brick Chicken with Apricot Couscous Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Brick Chicken with Apricot Couscous.

Cook Time: 1 hr 0 min
Level: Intermediate
Yield: 4 to 6 servings

Ingredients

2 tablespoons cumin seed
2 tablespoons whole coriander
2 cinnamon sticks
1 teaspoon sweet paprika
1 teaspoon cayenne
1 teaspoon kosher salt
1/4 cup olive oil
1 lemon, juiced
1 whole free-range chicken (3 pounds), split (see directions below or have butcher split chicken for you)
Extra-virgin olive oil
Mint Yogurt Dressing. recipe follows
Apricot Couscous, recipe follows

Directions

Toast cumin, coriander and cinnamon in a medium saucepan over low heat until fragrant. In a clean spice grinder or coffee grinder, blend spices until fine. Add the toasted spices to a bowl with paprika and cayenne. Season with kosher salt. Stir in the olive oil and lemon juice.

Prepare chicken by splitting it down the back and removing the backbone, breast bone and rib cage. Lay the chicken out flat and rub the blended spices all over. Marinate for up to 4 hours or overnight.

Preheat oven to 375 degrees F.

Heat a large cast iron skillet (or other heavy oven-proof pan) over medium-high heat. When hot, add a 2 count of extra-virgin olive oil and place the chicken skin side down in the pan. Cover it with a second cast iron pan (you could also use a more traditional foil-wrapped brick) immediately so the skin doesn't have time to contract. Reduce the heat to medium and cook for 10 to 15 minutes until chicken is golden brown and has a nice crust. Finish cooking in the oven for a further 20 to 25 minutes. Internal temperature between the leg and thigh should register 165 degrees F on an instant-read thermometer, when cooked through. Serve with Mint Yogurt Dressing and Apricot Couscous.

Mint Yogurt Dressing:

1 1/2 cups plain yogurt
1/2 bunch chopped fresh cilantro leaves
1/2 bunch fresh mint leaves
2 green onions, green parts only
2 tablespoons honey
1 lemon, juiced
Extra-virgin olive oil
Salt and pepper

While chicken is cooking, combine yogurt, cilantro, mint, green onions, honey, lemon juice, extra-virgin olive oil, and salt and pepper, to taste, in a blender. Blend until mixture is fully combined and has a smooth consistency.

Apricot Couscous:

Extra-virgin olive oil
1 small red onion, small dice
1/4 cup dried apricots, coarsely chopped
1/4 cup whole almonds toasted, coarsely chopped
1 cup couscous
1 1/2 cups chicken stock, warm
1/2 teaspoon lemon zest
2 scallions green parts only
1/4 cup fresh mint leaves, roughly chopped
1/2 bunch fresh cilantro leaves, roughly chopped plus leaves for garnish
Kosher salt and freshly ground black pepper

In a medium saucepan add a 2 count of extra-virgin olive oil. Add the red onion, apricots and almonds and saute gently over low heat until translucent and slightly fragrant. Add the couscous then dump in the warm chicken broth. Stir with a fork to combine, add lemon zest and cover. Let sit for 10 minutes, then uncover and add the scallions, mint, and cilantro. Fluff again with a fork. Season, to taste, with salt and pepper. Toss gently to combine.

Serve family-style on a large platter and garnish with fresh cilantro.

Yield: 4 to 6 servings

Recipe courtesy Tyler Florence
Show: Tyler's UltimateEpisode: Ultimate Brick Chicken

More Moroccan Recipes:

Fruity lamb tagine
Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks 

Save and share Brick Chicken with Apricot Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fruity lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fruity lamb tagine Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Fruity lamb tagine.

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.


More Moroccan Recipes:

Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken

Save and share Fruity lamb tagine recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Fruity lamb tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Fruity lamb tagine Recipe.  Enjoy easy Moroccan Food recipes and learn how to make Fruity lamb tagine.

This succulent and super healthy one-pot is guaranteed to satisfy a crowd - save time and make it up to two days ahead

Easy
Serves 4
Prep 15 mins
Cook 1 hr 30 mins
Freezable
Super healthy, Dairy-free

Ingredients

2 tbsp olive oil
500g lean diced lamb
1 large onion , roughly chopped
2 large carrots , quartered lengthways and cut into chunks
2 garlic cloves , finely chopped
2 tbsp ras-el-hanout spice mix (see tip, below)
400g can chopped tomatoes
400g can chickpeas , rinsed and drained
200g dried apricots
600ml chicken stock

TO SERVE

120g pack pomegranate seeds
2 large handfuls coriander , roughly chopped

Method

1. Heat oven to 180C/160C fan/gas 4. Heat the oil in a casserole and brown the lamb on all sides. Scoop the lamb out onto a plate, then add the onion and carrots and cook for 2-3 mins until golden. Add the garlic and cook for 1 min more. Stir in the spices and tomatoes, and season. Tip the lamb back in with the chickpeas and apricots. Pour over the stock, stir and bring to a simmer. Cover the dish and place in the oven for 1 hr.

2. If the lamb is still a little tough, give it 20 mins more until tender. When ready, leave it to rest so it's not piping hot, then serve scattered with pomegranate and herbs, with couscous or rice alongside.

Try

Spice mix
Ras el hanout, a North African spice mix, contains cardamom, cinnamon, clove, coriander, cumin, nutmeg, turmeric and black pepper. Find it in larger supermarkets, or use a mix of the spices above.

Nutrition per serving

497 kcalories, protein 40g, carbohydrate 46g, fat 18 g, saturated fat 5g, fibre 12g, sugar 32g, salt 1.37 g

Recipe from Good Food magazine, October 2009.


More Moroccan Recipes:

Beef and pear tagine
Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken

Save and share Fruity lamb tagine recipe

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Beef and pear tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef and pear tagine Recipe.  Enjoy Moroccan Food and learn how to make Beef and pear tagine. 

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180�C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

More Moroccan Recipes: 

Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken
Moroccan beef skewers with lemon

Save and share Beef and pear tagine recipe

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Beef and pear tagine recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Beef and pear tagine Recipe.  Enjoy Moroccan Food and learn how to make Beef and pear tagine. 

Invite your family and friends round for a Moroccan feast and serve them this delicious tagine. They're sure to be impressed!

Ingredients (serves 6)

2/3 cup honey
1 large lemon, juiced
2 firm pears, cores removed, cut into thick wedges
1 teaspoon ground cinnamon
1 teaspoon ground allspice
2 tablespoons olive oil
2kg chuck steak, cut into 3cm cubes
2 brown onions, finely chopped
2 garlic cloves, crushed
3cm piece fresh ginger, peeled, grated
3 to 4 tablespoons Masterfoods Moroccan Spice Blend
20g butter

Method

1. Place 1 1/2 cups cold water, honey, 1/4 cup lemon juice, pears, cinnamon and allspice in a saucepan over medium-high heat. Bring to the boil. Reduce heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Allow to cool. Drain, reserving liquid. Set pears aside.

2. Preheat oven to 180�C. Heat 1 tablespoon oil in a heavy-based saucepan over high heat. Cook steak, in batches, for 3 minutes or until browned, adding more oil as required. Transfer to a large plate.

3. Reduce heat to medium. Add onion to pan. Cook, stirring, for 5 minutes or until soft. Add garlic, ginger and spice blend. Cook, stirring, for 1 minute. Return steak to pan with 1 1/3 cups reserved pear syrup. Bring to the boil. Transfer tagine to an ovenproof casserole dish. Cover with a lid. Place in oven and cook for 1 1/2 hours.

4. Meanwhile, heat butter in a non-stick frying pan over medium-low heat. Add pears. Cook for 2 to 3 minutes each side or until golden. Remove tagine from oven and stir in pears. Return to oven and cook, uncovered, for 25 minutes or until steak is tender. Serve with pumpkin and chickpea salad and Moroccan bread (see related recipes).

Source
Super Food Ideas - July 2006, Page 42
Recipe by Dixie Elliott

More Moroccan Recipes: 

Moroccan kofte with spicy tomato sauce
Moroccan Rib Roast
Chicken and Sausage Couscous
Moroccan lamb steaks
Moroccan chicken
Moroccan beef skewers with lemon

Save and share Beef and pear tagine recipe

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Moroccan kofte with spicy tomato sauce recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan kofte with spicy tomato sauce Recipe.  Enjoy the Moroccan Cuisine and learn how to make Moroccan kofte with spicy tomato sauce.  

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free.

Easy
Serves 4
Easily doubled
Prep 25 mins
Cook 20 mins
Freezable
Uncooked kofte can be frozen

Ingredients

500g pack minced lamb
1 small red onion , finely chopped
1 tsp ground coriander
1 tbsp chopped mint

FOR THE SAUCE

1 tbsp olive oil
1 garlic clove , finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.

2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Try
Seven-minute couscous

Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Get ahead

The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

Nutrition per serving
316 kcalories, protein 27g, carbohydrate 8g, fat 20 g, saturated fat 9g, fibre 2g, sugar 6g, salt 0.5 g

Good Food magazine, June 2010. 

More Kofte/Kofta Recipes:

Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe
Grilled Fish Kofta in Spicy Sauce
Kofta Stew Recipe 

Save and share Moroccan kofte with spicy tomato sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan kofte with spicy tomato sauce recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan kofte with spicy tomato sauce Recipe.  Enjoy the Moroccan Cuisine and learn how to make Moroccan kofte with spicy tomato sauce.  

Bring out a big dish to share next time you have friends over - you can make the sauce and kofte ahead to keep it stress-free.

Easy
Serves 4
Easily doubled
Prep 25 mins
Cook 20 mins
Freezable
Uncooked kofte can be frozen

Ingredients

500g pack minced lamb
1 small red onion , finely chopped
1 tsp ground coriander
1 tbsp chopped mint

FOR THE SAUCE

1 tbsp olive oil
1 garlic clove , finely chopped
2 x 400g cans chopped tomato
1-2 tsp harissa
1 tsp sugar
200g tub Greek yogurt
2 tbsp toasted pine nuts

Method

1. Soak eight wooden skewers in water for 20 minutes, to stop them burning.

2. Using your hands, mix the meat in a bowl with the onion, coriander, mint and plenty of seasoning. Shape into 8 sausages, about 10cm long, then thread a bamboo skewer through the centre of each.

3. To make the sauce, heat the oil in a pan, add the garlic and briefly fry. Add tomatoes, harissa, sugar and seasoning. Simmer, uncovered, for 15-20 mins until sauce has thickened.

4. Grill the kofte for 6-8 mins, turning until they are nicely browned (be careful not to burn the skewers). Spoon the sauce over a warm platter, drizzle over the yogurt and put the kofte on top. Scatter with pine nuts and serve with pittas or couscous (recipe, below).

Try
Seven-minute couscous

Tip 200g couscous into a bowl and stir in 2 tsp stock powder. Pour on 300ml boiling water, cover and leave for 4 mins until the water is absorbed. Fluff up with a fork, then add juice 1 lemon, bunch chopped coriander and a drizzle olive oil.

Get ahead

The uncooked kofte will keep in the fridge alongside the tomato sauce for 24 hours.

Nutrition per serving
316 kcalories, protein 27g, carbohydrate 8g, fat 20 g, saturated fat 9g, fibre 2g, sugar 6g, salt 0.5 g

Good Food magazine, June 2010. 

More Kofte/Kofta Recipes:

Chicken kofta recipe
Kofta Orfali with White Rice
Lamb kofta with flatbread
Kofta Bil-Siniyah Recipe
Grilled Fish Kofta in Spicy Sauce
Kofta Stew Recipe 

Save and share Moroccan kofte with spicy tomato sauce recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Rib Roast Recipe - How to make Moroccan Rib Roast

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Rib Roast Recipe.  Enjoy the Moroccan Cuisine and learn how to make Moroccan Rib Roast. 

This tender, juicy, low-calorie rib roast is infused with the flavors of North Africa. Coriander, lemon, and cumin pack plenty of zesty Moroccan-flavored punch, while grilled vegetables provide a tasty natural side. To make the dish even more authentic, try using a leg of lamb instead of beef.

Ingredients

2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon coarse salt
1 4- to 5-pound beef rib roast
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers

Directions

1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.

2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.

4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings.

5. Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.

BHG.com

More Recipes:

Basic roast beef & vegetables
Roast rack of lamb with Moroccan spices
Lebanese Lamb Chops with Lemony Lettuce
30 minute lamb roast
Moroccan Lamb Casserole
Lamb Chops with Lebanese Green Beans 

Save and share Moroccan Rib Roast Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Moroccan Rib Roast Recipe - How to make Moroccan Rib Roast

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Moroccan Rib Roast Recipe.  Enjoy the Moroccan Cuisine and learn how to make Moroccan Rib Roast. 

This tender, juicy, low-calorie rib roast is infused with the flavors of North Africa. Coriander, lemon, and cumin pack plenty of zesty Moroccan-flavored punch, while grilled vegetables provide a tasty natural side. To make the dish even more authentic, try using a leg of lamb instead of beef.

Ingredients

2 tablespoons coriander seeds, crushed
2 tablespoons finely shredded lemon peel
1 tablespoon olive oil
1 teaspoon whole cumin seeds, crushed
1/2 to 1 teaspoon crushed red pepper
1/2 teaspoon coarse salt
1 4- to 5-pound beef rib roast
8 cloves garlic, peeled and cut into slivers
Assorted peeled and cut-up vegetables, such as carrots, turnips, and sweet peppers

Directions

1. In a small bowl stir together coriander seeds, lemon peel, olive oil, cumin, red pepper, and salt. Rub surface of meat thoroughly with coriander mixture.

2. Cut 1/2-inch-wide slits randomly into top and sides of meat. Insert garlic slivers deep into slits. If desired, cover and chill meat for up to 24 hours.

3. Prepare grill for indirect grilling. Test for medium heat above the drip pan. Place meat on the lightly oiled grill rack over the drip pan.

4. Cover and grill for 1-1/2 to 2 hours or until an instant-read thermometer inserted into the center of the meat registers 155 degree F for medium doneness. Add assorted cut-up vegetables to grill during the last 45 minutes of grilling, removing and setting them aside as they become tender. Carve meat and serve with the grilled vegetables. Makes 8 to 10 servings.

5. Test Kitchen Tip: You may prepare this recipe using leg of lamb instead of a beef rib roast as part of a more authentic Moroccan feast. For a 3- to 4-pound leg of lamb, grill for 2 to 3 hours or until a meat thermometer registers 155 degree F for medium doneness.

BHG.com

More Recipes:

Basic roast beef & vegetables
Roast rack of lamb with Moroccan spices
Lebanese Lamb Chops with Lemony Lettuce
30 minute lamb roast
Moroccan Lamb Casserole
Lamb Chops with Lebanese Green Beans 

Save and share Moroccan Rib Roast Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and Sausage Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken and Sausage Couscous Recipe.  Enjoy easy Moroccan couscous recipes and learn how to make Chicken and Sausage Couscous.

Having couscous instead of rice in this easy-to-make stir-fry is a nice change of pace. For added flavor, the couscous is cooked in chicken broth instead of water. Add stir-fried chicken breast, vegetables, and smoked sausage and you have a unique meal that's ready in minutes. Serve it with breadsticks, if desired.

Ingredients

6 ounces fully cooked smoked sausage (such as Polish sausage or Kielbasa), halved lengthwise and sliced into 1/2-inch pieces
2 stalks celery, sliced (1 cup)
2 medium carrots, thinly sliced (1 cup)
1-1/3 cups chicken broth
1 cup couscous
4 ounces boneless, skinless chicken breast, cut into bite-size strips
1 medium green sweet pepper, cut into strips (3/4 cup)
1 cup chicken broth
1 tablespoon cornstarch

Directions

1. In a 10-inch skillet cook and stir sausage, celery, and carrots over medium-high heat about 5 minutes or until sausage is brown. Reduce heat; cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.

2. Meanwhile, in a medium saucepan bring the 1-1/3 cups broth to boiling. Stir in couscous; cover and remove from heat. Let stand while preparing meat and vegetable mixture.

3. Add chicken and green sweet pepper to skillet; cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Combine the 1 cup broth and cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Fluff couscous with a fork. Serve sausage mixture over couscous. Makes 4 servings.

4. Make-ahead tip: Cut up the vegetables, sausage, and chicken the night before. Refrigerate them in covered containers until needed.

BHG.com

More Couscous Recipes:

Couscous Recipe
Chicken & couscous one-pot
Whole-Wheat Couscous with Parmesan & Peas
Middle Eastern style baked fish with couscous
Moroccan lamb meatballs with harissa & couscous
Moroccan meatballs with herb couscous


Save and share Chicken and Sausage Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.

Chicken and Sausage Couscous Recipe

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to try Chicken and Sausage Couscous Recipe.  Enjoy easy Moroccan couscous recipes and learn how to make Chicken and Sausage Couscous.

Having couscous instead of rice in this easy-to-make stir-fry is a nice change of pace. For added flavor, the couscous is cooked in chicken broth instead of water. Add stir-fried chicken breast, vegetables, and smoked sausage and you have a unique meal that's ready in minutes. Serve it with breadsticks, if desired.

Ingredients

6 ounces fully cooked smoked sausage (such as Polish sausage or Kielbasa), halved lengthwise and sliced into 1/2-inch pieces
2 stalks celery, sliced (1 cup)
2 medium carrots, thinly sliced (1 cup)
1-1/3 cups chicken broth
1 cup couscous
4 ounces boneless, skinless chicken breast, cut into bite-size strips
1 medium green sweet pepper, cut into strips (3/4 cup)
1 cup chicken broth
1 tablespoon cornstarch

Directions

1. In a 10-inch skillet cook and stir sausage, celery, and carrots over medium-high heat about 5 minutes or until sausage is brown. Reduce heat; cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.

2. Meanwhile, in a medium saucepan bring the 1-1/3 cups broth to boiling. Stir in couscous; cover and remove from heat. Let stand while preparing meat and vegetable mixture.

3. Add chicken and green sweet pepper to skillet; cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Combine the 1 cup broth and cornstarch; stir into skillet. Cook and stir over medium heat until thickened and bubbly; cook and stir for 2 minutes more. Fluff couscous with a fork. Serve sausage mixture over couscous. Makes 4 servings.

4. Make-ahead tip: Cut up the vegetables, sausage, and chicken the night before. Refrigerate them in covered containers until needed.

BHG.com

More Couscous Recipes:

Couscous Recipe
Chicken & couscous one-pot
Whole-Wheat Couscous with Parmesan & Peas
Middle Eastern style baked fish with couscous
Moroccan lamb meatballs with harissa & couscous
Moroccan meatballs with herb couscous


Save and share Chicken and Sausage Couscous Recipe

Want to share this recipe with your family and friends? Click the button below to send them an email or save this to your favorite social network.