 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
| HomeDiscussion GroupsGeneral TopicsLow CarbWeightWatchers WeightAdviser.com Contact UsLink To UsSearch & Site Map |
Weight Loss Forum / WeightWatchers / February 2009Chicken and chickpea tagine
Tonight's dinner. Feeds four. 2 large chicken breasts (3 points each) chopped into chunks 1 can chickpeas in salted water, drained and rinsed (4 points) 1 large Spanish onion, chopped into chunks () points from here down to the couscous!) 3 sticks celery, chopped into 1" chunks 1 green bell pepper/capsicum, chunked! clove of garlic, minced Low fat oil spray for cooking. 1 can tomatoes 1 chicken stock cube 2 teaspoons Moroccan seasoning 200g couscous (10 points) 1 vegetable stock cube. 1 teaspoon dried mint juice of half a lemon boiling water... Brown the chicken and chuck in the tagine. Throw the chickpeas on top... Add all the veg to the pan and sizzle a bit. Add the garlic and the Moroccan seasoning. Stir a bit... Add the tomatoes and a couple of cans of water, and the chicken stock cube. Bring through the boil and pour into the tagine - carefully! Put in the oven for 45 minutes... About 175 C should do it. Put the cous cous in a jug with the mint, the stock cube (crumbled) and the lemon juice. Add about 3/4 pint of boiling water. Stirr well to make sure the cube dissolves! Leave to stand for 10 minutes or so. Drain off any excess liquid. Serve with the tagine. Works out at 5 points per portion. (I didn't have any chickpeas (unusual!), so used a can of Borlotti beans. Points work out the same)  SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! the recipe sounds great but exactly what are you chucking the chiken, not sure if i don't know or am not understanding my talker, who i am realizing has a spech impediment, Lee > Tonight's dinner. Feeds four. > [quoted text clipped - 33 lines] > (I didn't have any chickpeas (unusual!), so used a can of Borlotti beans. > Points work out the same) I think she meant to put it in the Tagine.. also 175 Clecius is about 350 F... 347 actually. ;o) Will~ > the recipe sounds great but exactly what are you chucking the chiken, not > sure if i don't know or am not understanding my talker, who i am realizing [quoted text clipped - 36 lines] >> (I didn't have any chickpeas (unusual!), so used a can of Borlotti beans. >> Points work out the same) but i don't know what that is, pan? oven? Lee >I think she meant to put it in the Tagine.. > [quoted text clipped - 45 lines] >>> (I didn't have any chickpeas (unusual!), so used a can of Borlotti >>> beans. Points work out the same) > the recipe sounds great but exactly what are you chucking the chiken, not > sure if i don't know or am not understanding my talker, who i am realizing > has a spech impediment, Lee It's a Morrocan cooking pot, called... Um... We'll try Ta-Jean (should be a soft G or J sound). Round shallow dish section with a tall conical lid. If you can see it at all, like this: http://www.dkimages.com/discover/DKIMAGES/Discover/previews/764/475198.JPG They come in a variety of styles and lots of colours. Mine is white with blue and coloured dots. :) Any casserole dish will do, really. Especially if you are putting it in the oven. Traditionally, it's cooked on a charcoal stove, like these: http://www.be.wvu.edu/divecon/econ/trumbull/Morocco/tagines.jpg SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! can't see it but it sounds like a baking dish with a steam lid, Lee >> the recipe sounds great but exactly what are you chucking the chiken, not >> sure if i don't know or am not understanding my talker, who i am [quoted text clipped - 11 lines] > the oven. Traditionally, it's cooked on a charcoal stove, like these: > http://www.be.wvu.edu/divecon/econ/trumbull/Morocco/tagines.jpg > can't see it but it sounds like a baking dish with a steam lid, Lee Yes. Round and shallow (usually!), with a tall funnel shaped lid. Traditionally cooked on a matching charcoal fired one-pot stove. The gentle heat from below cooks the bottom of the dish, the steam cooks the top, and the moisture is retained by the condensation dribbling down the conical lid, back into the dish. With a heat diffuser and the gas fairly low, I could use it on the top of my cooker, but I usually pop it in the oven and do something else on the top. :) Alan was very complementary about the smell as it cooked, and James's portion was engulphed almost instantly! It was very good, though I say it as probably shouldn't. I need to dig out my Persian cook book and see what I can adapt from that... SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! for my part anything with chic peas is a winner, Lee >> can't see it but it sounds like a baking dish with a steam lid, Lee > [quoted text clipped - 10 lines] > as probably shouldn't. I need to dig out my Persian cook book and see > what I can adapt from that... > for my part anything with chic peas is a winner, Lee Certainly is! :) SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! ast week i made chicken salad and threw a can in, added flavor and fiber, Lee >> for my part anything with chic peas is a winner, Lee > > Certainly is! :) On Feb 27, 12:22 pm, Kate XXXXXX <k...@diceyhome.free-online.co.uk> wrote: > Tonight's dinner. Feeds four. > [quoted text clipped - 37 lines] > Lady Catherine, Wardrobe Mistress of the Chocolate Buttonshttp://www.katedicey.co.uk > Click on Kate's Pages and explore! Better diet food would be to make a salad from the onions, celery, garlic, tomatoes, bell peppers and the garbanzo beans, and lose all the rest. Simplicity wins out over complicated dishes every time for me. Cooking shows and books use these long recipes to hype and sell their products, but I think it is healthier and certainly easier to eat simple foods...baked potatoes, simple tossed salads, rice, oats, and fruit and vegetables either raw or boiled. I never cook, unless you call microwaving a baked potato or oatmeal cooking. People with weight problems might need to find other diversions so they are not always preoccupied with food (cooking). As far as other family members are concerned, spouses often feel compelled to eat things that someone has spent a long time preparing, even if it isn't good, and this can cause friction in households. If you eat simple things, people can pick and choose without hurting anyones feelings. You can eat low fat, low cal, and as much or little as you want. This coming from someone though who prefers the bread they serve in restaurants much more than anything that follows. If that works for you... I would be bored out of my mind. So would my husband. Will~ On Feb 27, 12:22 pm, Kate XXXXXX <k...@diceyhome.free-online.co.uk> wrote: > Tonight's dinner. Feeds four. > [quoted text clipped - 38 lines] > Buttonshttp://www.katedicey.co.uk > Click on Kate's Pages and explore! Better diet food would be to make a salad from the onions, celery, garlic, tomatoes, bell peppers and the garbanzo beans, and lose all the rest. Simplicity wins out over complicated dishes every time for me. Cooking shows and books use these long recipes to hype and sell their products, but I think it is healthier and certainly easier to eat simple foods...baked potatoes, simple tossed salads, rice, oats, and fruit and vegetables either raw or boiled. I never cook, unless you call microwaving a baked potato or oatmeal cooking. People with weight problems might need to find other diversions so they are not always preoccupied with food (cooking). As far as other family members are concerned, spouses often feel compelled to eat things that someone has spent a long time preparing, even if it isn't good, and this can cause friction in households. If you eat simple things, people can pick and choose without hurting anyones feelings. You can eat low fat, low cal, and as much or little as you want. This coming from someone though who prefers the bread they serve in restaurants much more than anything that follows. On Feb 28, 9:35 am, "Willow Herself" <willowki...@somethingkikeseamountains.net> wrote: > If that works for you... > [quoted text clipped - 70 lines] > > - Show quoted text - Yes, I know, we had this discussion before. Different strokes for different folks. I just know my technique works for me. Hopefully, yours does for you too. > If that works for you... > > I would be bored out of my mind. So would my husband. So would I, and I love salad. It's not so attractive in a cold damp February in England, with a wet lazy wind that CBA to go round and takes a short cut through yer ribcage... Anyway, making a salad out of the veg takes just as long as chopping it for this, and while you chop, the chicken sizzles, so no time wasted there. I went from raw bird to in the oven in 15 minutes, and then got on with something else useful while it cooked. As for being preoccupied with food... nope, not me! I plan it all once a week, let someone else do 90% of the shopping, and cook more or less on auto pilot while working out how to make complicated sleeves, the best order for efficient sewing of 3 suits in different colours, and where the best places to go in London will be to buy wedding dress fabric on Tuesday... I also have to contend with the Giant Mutant Ninja Teenager (who'd eat the TABLE, never mind the food some days!), and a DH who's a type 1 diabetic and needs his complex carbs to be carefully planned and at reasonably regular intervals. Rather than agonizing about food for three such diverse folk, I do all the agonizing in half an hour or so when I plan the week using Excel, and then that even writes me shopping list to hand to himself! Job done! I only needed a few more ideas this week for easy stuff to get round either not being here to cook, or not being available due to work on this wedding dress project, the suits, and a tailoring student's latest collection, going in a couture fabric shop window in the Bond Street area of London. And anyway, cooking is fun. Sometimes I cook simple, and sometimes fancy. This has nowt to do with the number of ingredients! SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2012 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.