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Let's Dish With Linda Lou

Taste The Love

Chicken Tagine

 

Chicken Tagine (2)

tagine-2

tagine

Chicken Tagine is a traditional Moroccan, and regional north African dish. The Tagine, above, can be compared to a Dutch oven. A Tagine is similar to the Dutch oven because it has a heavy bottom pot for the ingredients to rest in, evenly retains heat, and allows for condensation of water to rise to the top, of this pyramid-shaped tight-fitting lid, and slowly come back down to the bottom where the food is placed. This lets the food cook low and slow. It’s stovetop and oven safe.

I want to note, in most cases, Dutch ovens are usually made of cast iron and then covered with an enamel coating. The Tagine is made of ceramic and makes it slightly different when talking about preheating the pot. It’s REALLY important that there is always something in the Tagine, like oil, and that you start it on low heat.

The unique spice profile of preserved lemons and green olives adds a perfect balance to this braised chicken dish.

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Cilantro

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Chicken Tagine

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Chicken Tagine (2)

 

 

Prep Time: 15 minutes
Cook Time: 40 to 45 minutes
Total Cook Time: 1 hour
Yields: 4 servings

Ingredients:
8 chicken thighs, skin-on, bone-in
2 tablespoons of grapeseed oil (or neutral-flavored oil)
1 tablespoon of Kosher salt
1 teaspoon of fresh ground black pepper

2 tablespoons of grapeseed oil (or neutral-flavored oil)
2 large shallots, thinly sliced
4 cloves of garlic, thinly sliced
2-inch piece of ginger, freshly grated
1 tablespoon cumin seeds, lightly crushed
1 tablespoon coriander seeds, lightly crushed
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper
2 cinnamon sticks
1/2 heaping cup of sliced preserved lemon peels
1/4 heaping cup of pitted sliced green olives
1 large pinch of saffron threads
1 tablespoon ground ginger
1 teaspoon red pepper flakes
4 cups butternut squash, peeled, seeded, and cut into 1 1/2-inch dice
2 1/4 cups of chicken stock, unsalted
1 heaping tablespoon Agave nectar
2 tablespoons of cilantro leaves, finely chopped

Directions:
Preheat oven to 350-degrees F.
Note:
If you don’t own a Tagine you can use a Dutch oven.
Due to the height of the Tagine, you may need to remove the top rack from the oven. The Tagine should be placed in the middle of the oven. You can use a Dutch oven to make this dish.

Season all 8 thighs with Kosher salt and fresh ground black pepper. Add 2 tablespoons of grapeseed oil to the bottom pan of the Tagine. Start heating the pan on medium-low heat. Place 4 of the chicken thighs skin side down and then turn the heat up to medium. Do this in two batches so as not to overcrowd the chicken thighs. Once both batches have been browned nicely, about 10 to 12 minutes, remove the chicken thighs and set aside. Drain all fat from the bottom of the Tagine dish.

With the exception of the cinnamon stick, place all the spices from the ingredient list above in a sealed plastic baggie. Using a meat mallet lightly crush the spices.

Lower the heat to medium-low, add the 2 tablespoons of grapeseed oil.  Add the shallots to the pan. Cook until soft and translucent, 3 to 5 minutes. Add the garlic and grated ginger and cook for about 30 seconds before adding the cinnamon sticks and all the lightly crushed spices. Cook for 1 minute more.

Add the butternut squash into the pot and stir to coat with the spices. Arrange the chicken thighs, skin-side up, on the top of the squash and shallots. Pour the chicken stock over the chicken. Add the Agave nectar. Spread the sliced olives and preserved lemons all over the top. Bring all this up to a gentle simmer, place the Tagine lid on and transfer to oven. Bake for 40 to 45 minutes or until the internal temperature of chicken is 165-degrees F. and the chicken is tender.

Once the dish is done, remove the lid, scatter chopped cilantro over the top. Chicken Tagine pairs beautifully with your favorite couscous recipe.
Serve hot.

 

 

 

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Slow Cooker Pot Roast

 

Slow Cooker Pot Roast

Pot Roast cooked low and slow brings back some of your best childhood memories. You remember, Sunday afternoons, the house filling up with those wonderful aromas. Dinner time couldn’t come quick enough!!!

This is my Slow Cooker Pot Roast.

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Potatoes (2)

Potatoes (3)

Potatoes (1)

Onions

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Diced Fire Roasted Tomatoes

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Slow Cooker Pot Roast

 

 

 

 

Prep Time: 20 minutes
Cook Time: 5 to  5 1/2 hours (on high)
Yields: 6 servings
Equipment: 7-quart Crockpot

Ingredients:
4 1/2 pound chuck roast, room temperature
2 tablespoons of Canola oil
2 tablespoons of Kosher salt
1 tablespoon of freshly ground black pepper
2 tablespoons of garlic powder

2 large sweet onions, quartered
1 bunch (1 pound) of organic carrots with leafy tops, cut into 2-inch pieces
5 cloves of garlic, halved
1 (15-ounce0 can of fire-roasted tomatoes
2 tablespoons tomato paste
5 medium-size Yukon gold potatoes, quartered
1 (10.5-ounce) can beef consommé
1/2 cup of the reserved (beef stock) deglazing liquid
2 cups of beef stock, unsalted
2 tablespoons of dried oregano
1 tablespoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
Note: Make sure the meat is room temperature.

Liberally season the roast on both sides of the chuck roast with garlic powder, Kosher salt freshly cracked black pepper.  Add Canola oil to one sheet of paper towel. Using the oil-dampened paper towel wipe down the bottom and sides of the skillet. Preheat the skillet over medium-high heat. Once the skillet begins to smoke, place the seasoned chuck roast into the pan. Cook for 4 to 5 minutes on each side. Transfer to a plate. Set aside.

This is a great tip in making clean up, of your pans, much easier!  With the pan still hot, and still, on medium-high heat, add in 1/2 cup of beef stock. Using a wooden spoon, scrape up all those delicious bits from the bottom of the skillet. Transfer that liquid to a bowl and set aside.

In a slow cooker, add the quartered onions, cut carrots, garlic halves, Kosher salt, black pepper, dried oregano, tomato paste. Next, place the seared chuck roast on top. Add the reserved deglazing liquid, beef consommé, and the beef stock. Place the lid on and set the time and temperature for 4 hours on high.

After the 4 hours has passed, carefully remove the tender roast. Using 2 forks, break the meat up into somewhat large chucks. Remove, if any, large pieces of fat. Return the meat back into the slow cooker. Add the quartered potatoes, and the fire-roasted tomatoes. Place the lid back on set the timer for another 2 hours. Wait for another hour to pass and check to see if the potatoes are tender.  If not, continue cooking for another 30 minutes or until tender. This is my Slow Cooker Pot Roast.

Serve hot!

2 Comments »

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