Archive | Mediterranean Other RSS feed for this section

Chickpea and Butternut Squash Tagine (v)

12 Nov

IngredientsChickpea and Butternut Squash Tagine

1 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 tsp grated ginger

½ tsp ground cumin

1 tsp ground coriander

1 tsp cinnamon

1/2 tsp mild chilli powder

500g bag frozen butternut squash chunks

2 carrots , cut into small dice

1 courgette , cut into small dice

2 x 400g cans chopped tomatoes

2 x 400g can chickpeas, drained

Other veg that needs eating up e. g. French Beans, Aubergine etc

Fresh Coriander

Serve with couscous or plain rice

Heat the oil in a heavy-based pan, then slowly cook the onions for around 10 mins until starting to caramelise. Stir in the garlic, ginger and spices and cook for a further 2 mins. Add the vegetables and canned tomatoes and bring to a simmer. Put the lid on and simmer for around 15 mins or until all the veg are tender. Stir in the chickpeas, heat through and serve with couscous or rice.


(A slight variation of BBC Good Food’s recipe)


Cheesy Spinach Filo Triangles recipe – All recipes UK

31 Dec

Cheesy Spinach Filo Triangles recipe – All recipes UK.

Roast Chicken with Sumac, Za’atar and Lemon (Ottolenghi)

11 Aug


1 large free-range chicken, divied into quarters
2 red onions, thinly sliced
2 garlic cloves, crushed
4 tablespoons olive oil, plus extra for drizzling
1 1/2 teaspoons ground allspice
1 teaspoon ground cinnamon
1 tablespoon sumac
1 lemon, thinly sliced
200ml chicken stock
1 1/2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoons za’atar
20g butter
50g pine nuts
4 tablespoons chopped flat leaf parsley


  1. In a large bowl, Mix the chicken, garlic, spices, olive oil, onions, stock, lemon, salt and pepper. Leave to marinate in the fridge for a few hours or overnight.
  2. Preheat the oven to 200 degrees/Gas Mark 6. Transfer the chicken and its marinade to a baking tray large enough to accommodate all the chicken pieces lying flat and spaced apart. They should be skin-side up. Sprinkle za’atar over the chicken and onions and put the tray in the oven. Roast for 30-40 minutes, until the chicken is coloured and just cooked through.
  3. Meanwhile melt the butter in a small frying pan, add the pine nuts and a pinch of salt and cook over medium heat, stirring constantly, until they turn golden. Transfer them to plate lined with a paper towel to absorb the fat.
  4. Transfer the hot chicken and onions to a serving plate and finish with the chopped parsley, pine nuts and a drizzle of olive oil. You can sprinkle on more za’atar and sumac if you like.

Recipe from Ottolenghi – The Cookbook by Yotam Ottolenghi

Chicken Tagine with Dried Apricots and Chickpeas

19 Jan

Blog picsThis is a great recipe I’ve made numerous times and it’s always a hit. I’ve yet to try it in my newly purchased tagine – can’t wait! Works perfectly in any heavy-based casserole dish. Another REALLY  easy and extremely tasty recipe. A sure winner. Not sure where it originates from but I got it from a friend about 10 years ago (Thanks Jo!) and it’s still going strong.


  • 1,5kg chicken thigh (on the bone)
  • 3 onions – chopped or sliced
  • 50g butter
  • 3 tsp turmeric
  • 1 tsp ground ginger
  • 1 tbsp paprika
  • 2 tsp cinnamon
  • 100 g dried apricots
  • 1 tin chickpeas (drained)
  • Fresh coriander


  1. Put chicken and onion in a pan with butter and cover with enough water to submerge the chicken and onions.
  2. Boil and then simmer for 40-45 minutes
  3. Add spices, apricots and chickpeas
  4. Simmer gain for another 40 minutes, removing the lid to reduce liquid if necessary
  5. Sprinkle with fresh coriander and serve with couscous, rice or salad (rocket is nice!)

Spicy Chicken Tagine with Apricots, Rosemary and Ginger

19 Jan


Being a huge lover of, particularly, Lebanese and Moroccan food, I decided to treat myself to a tagine as a Christmas present to myself. I also ordered a small cookbook to get started. I tried this recipe when given the first opportunity and it was very tasty and extremely easy!


  • 2 tablespoons olive oil with a knob of butter
  • 1 onion finely chopped3 sprigs of rosemary
  • 40 g fresh ginger, peeled and finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 1-2 cinnamon sticks8 chicken thighs (bone in)
  • 175 g ready-to-eat dried apricots
  • 2 tablespoons clear honey
  • 400 g can of plum tomatoessea salt and freshly ground black pepper
  • Small bunch of basil leaves

Optional: I added a can of chickpeas as I happen to love pulses and could probably add chickpeas to most everything I make :-).


Heat the oil and butter in a tagine or heavy-based casserole dish. Stir in the onion, rosemary, ginger and chillies and saute until the onion begins to soften. Add the cinnamon sticks. Add the chicken thighs and brown them on both sides. Toss in the apricots with the honey, then stir in the plum tomatoes with their juice (Add a little water if necessary to ensure there’s enough liquid to cover the base of the tagine and submerge the apricots). Bring the liquid to boil, then reduce the heat. Cover with lid and cook gently for (at least!) 45 minutes. (I cooked even longer than that which resulted in the chicken just falling off the bone when I picked it up. Yum!)

Season to taste with salt and pepper. Shred basil leaves on sprinkle over the chicken. Serve immediately with couscous or just flatbread.

TIP! A terracotta tagine is fine to cook on the stove or in the oven. If used on the stove, like in this recipe, make sure to use it with a heat diffuser to ensure even temperature and to keep the tagine from cracking from too much concentrated heat.