Chicken And Pumpkin Tagine Recipe

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The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Chicken and pumpkin tagine recipe. Enjoy quick and easy Middle Eastern food recipes and learn how to make Chicken and pumpkin tagine.

Moroccan flavours come to life in this delicious chicken and pumpkin tagine, a great entertaining dish which is perfect for feeding a hungry crowd.

To Prep 0:20 | To Cook 0:50 | INGREDIENTS 15 | DIFFICULTY EASY | SERVINGS 6


100 ml extra virgin olive oil
4 (1kg) Coles RSPCA approved chicken breast fillets, cut into 3cm pieces
40g butter
1 large brown onion, thinly sliced
2 teaspoons ground cinnamon
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground ginger
2 cups chicken stock
800g butternut pumpkin, peeled, cut into 3cm pieces
300g green beans, trimmed, halved
2 tablespoons currants
1/4 cup pitted dates, chopped
2 cups couscous
1/4 cup slivered almonds, lightly toasted, to serve


Step 1
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Cook chicken, in batches, for 5-6 minutes or until browned. Transfer to a plate.   

Step 2
Add 1 tablespoon of the remaining oil and half the butter to the pan. Cook onion and spices for 5 minutes or until onion softens. Return chicken and any juices to the pan. Add stock and pumpkin. Bring to the boil. Reduce heat to low. Cover and simmer for 30 minutes or until chicken and pumpkin are tender. Add beans in the last 5 minutes of cooking. Stir in currants and dates.   

Step 3
Meanwhile, place 2 cups water and remaining oil in a saucepan. Season with salt. Bring to the boil over high heat. Remove from heat. Add couscous, stirring constantly. Cover and stand for 2-3 minutes. Add remaining butter. Heat over low heat for 3 minutes. Use a fork to separate grains.   

Step 4
Top tagine with almonds. Serve with couscous.

Coles – February 2014

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.

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