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Tag Archives: couscous

Moroccan Chicken Tagine with Dates, Apricots and Couscous

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This recipe was inspired from a recipe by Anthony Worrall Thompson. http://www.lifestylefood.com.au/recipes/4817/moroccan-chicken-tagine

Ingredients
The Tagine
1tsp ground ginger
1tsp ground cumin seeds
1 tsp ground coriander
1 tsp black peppercorns
1 cinnamon or cassia stick
1 ½ tsp cayenne pepper
1 tsp sweet paprika
1/2 tsp chili paste
2 tsp tagine mix (The Essential Ingredient has a very good one)
750 gms chicken thigh fillets, cut into chunks
2 tbls olive oil
2 eschallots, finely  chopped
2 garlic cloves, crushed
100 gms dates cut in half
1 tsp  honey
½ tsp saffron strands, soaked in a little warm water
300 mls chicken stock
400 gms tin chopped tomatoes
100 gms roughly chopped dried apricots

Couscous
225 gms couscous
4 tbls extra virgin olive oil
Juice 1 lemon
225 mls chicken or vegetable stock
Sea salt
Handful chopped parsley or coriander
Handful of flaked almonds

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Method
Heat the oven to 150 degrees C.
Place all the spices in a mortar and pestle and grind to combine, then tip half into a large bowl. Add the chicken pieces and toss until evenly coated. Leave to marinate in the refrigerator for 1/2 – 1 hour.
Heat a large tagine or heavy based casserole and add half the olive oil. Tip in the chicken and cook over a fairly high heat until evenly browned, then tip onto a plate. Add the remaining olive oil to the tagine and stir in the remaining spices and the eshallots, and then cook for 5 minutes, stirring occasionally.
Stir in the garlic and continue to cook for a further couple of  minutes or until the onion is softened but not browned, stirring occasionally.
Return the browned chicken pieces to the tagine with the dates, honey, saffron mixture, chicken stock and chopped tomatoes. Bring to the boil, then transfer to the oven and cook for 1 hour. Add the chopped apricots and cook a further 15 – 30 minutes until the chicken is completely tender but holding its shape and the sauce has thickened.

To make the couscous, place the couscous in a large bowl and add the oil and lemon juice. Mix well, ensuring that all the grains are coated. Heat the stock in a small pan and season generously with sea salt. Pour over the couscous, stir well, cover and leave to stand for 5 minutes before gently separating the grains with a fork. The couscous can be left like this for up to 4 hours.
When ready to serve, check the seasoning  and place in the microwave to reheat for a couple of minutes. Fluff with a fork. Scatter the herbs and flaked almonds just before serving.

Serve the chicken in the cooking tagine with side dishes such as Greek yoghurt,  green olives, chili paste and pomegranate seeds, and with herb-scented couscous.IMG_5438 enh

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Moroccan Fish with Couscous and Harissa Yoghurt

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This recipe is based on Jamie Oliver’s Moroccan Bream from his 15 Minute Meals. It’s a simple dish, although it took me a little longer than 15 minutes to prepare…
Some wonderful Middle Eastern flavours, with a heady mix of fiery hot harissa, sweet pomegranate and apricot, tart preserved lemon and cool yoghurt.
Jamie uses bream. I’m not sure if bream in the UK is the same fish as in Australia. Visiting the fabulous Sydney Fish Markets, http://www.sydneyfishmarket.com.au/, I bought some yellow tail bream which looked perfect for the recipe. They certainly tasted delicious.
Jamie’s recipe calls for whole fish, heads and tails removed, but obviously still on the bone. I would recommend fish fillets, preferably with the skin on, if you don’t like picking out the bones…

Ingredients
Salsa
1/2-1 preserved lemon (be careful that the brand you choose isn’t too bitter – if possible make your own)
A handful of dried apricots
A couple of strips of preserved red pepper
1/2 bunch flat leaf parsley
1 pomegranate
Fish
2 whole bream, heads and tails removed, scaled and gutted OR 4 fish fillets of choice, preferably skin on
Rock salt and black pepper
1 tablespoon olive oil
2 spring onions
A few sprigs of thyme
1 teaspoon or to taste of harissa
3-6 saffron threads covered with 100 mls boiling water and left to infuse for a couple of minutes
Couscous
1 cup couscous
2 cups boiling water
1 teaspoon butter
Salt to taste
To serve
1/2 cup fat free yoghurt
A  handful of pistachios

Method
To make the salsa, blitz the lemon, apricots, peppers and the parsley in a food processor until well blended. Transfer to a bowl and squeeze in the juice of half the pomegranate. Mix, season to taste.
For the fish: score the the fish in a crisscross fashion on both sides, down to the bone if using whole fish rather than fillets. Season all over with rock salt and black pepper. Heat the oil in a heavy bottomed frying pan and add the fish, cook over medium high heat for 3 minutes each side for whole fish, 2 minutes for fillets.
Add finely sliced spring onions, thyme sprigs, harissa to taste and saffron threads and their soaking water. Scrunch up and wet a sheet of greaseproof paper and tuck it around the fish. Cook on low heat for the time it takes to prepare the couscous or until the liquid is half evaporated from the frying pan.
To make the couscous, add couscous to the boiling water in a small saucepan. Add salt, cover and stand for about 3 minutes or until the liquid is absorbed. Stir in the butter, fluffing up the couscous as you stir.

To serve:
Pile the couscous onto a serving platter and spoon the salsa over the couscous. Lay the fish on top, spoon over some of the pan juices, and scatter over the pistachios. Hold the other pomegranate half in your hand and bash it with a spoon to release the seeds and juice. Serve with a bowl of yoghurt on the side with a little harissa swirled through for a pretty colour.

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Tagine of Lamb Shoulder with Apricots and Raisins, Pomegranate Couscous and Avocado Salad

Since I acquired and first used my beautiful crimson red tagine, featured in the post on Rozelle Village Markets, I have been very keen to give it a proper Road Test.

A working dinner with old friends allowed me to to give it the Top Gear treatment, and it passed with flying colours.

Pre-dinner nibbles  – toasted flatbread with rocket pesto, and tomato and green olive dip.

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The Top Gear team provided the production values. Jeremy photographed the Event,  Richard the director gave creative advice and James brought some curious items from his Man Lab to enhance the theatricality of the Event. The Stig was notable for his absence. Perhaps he doesn’t like lamb…

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Tagine of Lamb Shoulder with Apricots and Raisins

Ingredients
2 teaspoons sweet paprika
2 teaspoons ground coriander
2 teaspoons ground cumin
1 1/2 teaspoons ground ginger
1 teaspoon chilli powder or sambal oelek
1 teaspoon cinnamon
1 teaspoon tagine spice (Essential Ingredient make a fabulous blend)
1 teaspoon pepper
2 teaspoons salt
2 tablespoons olive oil
Grated rind and juice of 2 lemons
1 kg diced lamb shoulder
1 cup chicken stock
3/4 cup dried apricots
1/2 cup raisins
Pomegranate seeds
1/2 cup pistachio kernels, roughly chopped

Method

Combine spices and salt in a large bowl.  I prefer to grind my own in mortar and pestle. Add the oil, rind and half the juice and stir to form a paste. Add lamb and stir until well coated in the paste. Cover and refrigerate for 3 hours or longer.

Preheat oven to 180 degrees C. Put the lamb mixture into a tagine or heavy bottomed casserole with a tight-fitting lid. Add the chicken stock and remaining lemon juice. Stir until well combined.

Cover and cook for 1 hour. Remove from the oven and stir in the dried apricot roughly chopped and raisins. Cook, covered for a further 40 minutes or until lamb is tender.
Tap half a pomegranate over the tagine to release the jewel like seeds, and scatter with a sprinkling of pistachio kernels. 

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Pomegranate Couscous

Cook your favourite couscous recipe – mine has lots of oil and butter to enrich it  – and serve with the seeds of the other pomegranate half scattered as artistically as the slippery seeds will allow!

Avocado Salad

A selection of your favourite salad greens  – on this occasion mine were rocket and baby cos lettuce – with baby Shepard avocados, and a great dressing.  Lindeman’s E.V. Olive Oil and Raspberry Vinegar worked well.

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