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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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Braised Boneless Beef Short Ribs In A Red Wine Reduction Over White Cheddar Polenta

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This has to be one of the coldest days we’ve had in Orlando in a really long time, so I needed to bring out the big guns for dinner tonight. Steve’s been working on roofs all day and I know he’d want a comforting dish to warm him up. I went to our local Farmers’ Market and decided on short ribs. They offer boneless short ribs which I’ve never seen available anywhere else.

The name of my dish, Braised Short Ribs In A Red Wine Reduction Over White Cheddar Polenta sounds super fancy but really it’s not.

I should tell you that our local Farmers’ Market is called Freshfields Farm. I posted a link at the bottom of this post.

I definitely needed good white cheddar for my grits, and Freshfields Farm also offers a variety of cheeses, so this worked out perfectly.

I’m asked a lot what the difference is between grits and polenta. I’ve always known polenta to be used in Italian cuisine and grits always being a staple in southern cuisine and this is true but the real difference is in the corn.

While polenta is made from ground yellow corn, grits are made from white corn (also known as hominy). The most notable difference between the two is in the texture: polenta is much coarser, whereas grits are finer.

Next, I was onto the produce-side of Freshfields Farm to check out the root vegetables available for my dish tonight. I found a beautiful butternut squash and some leaf top carrots. Those are going to be perfect for my Braised Boneless Short Ribs.

Roasted Red Peppers

Piquillo Peppers (2)

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Rosemary

Flat Leaf Italian Parsley

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Prep Time: 30 minutes
Cooking Time For Short Ribs: 2 1/2 to 2 3/4 hours
Cooking Time For Grits: 1 hour
Total Time: 3 hours 15 minutes
Yields: 4 to 6 servings
Equipment, 6-quart Dutch oven with a lid, 6-quart saucepot, 10-cup food processor, 2 rimmed baking sheet pans, 9 x 11 baking dish

Ingredients
3 pounds of boneless short ribs
1/4 cup of olive oil
2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper

2 tablespoons of olive oil
1 12-ounce jar of roasted Piquillo peppers, puréed
1 onion, diced, 2-inch dice
2 cups of carrots, 2-inch dice
4 cups of butternut squash, peeled and seeded, 2-inch dice
5 cloves of garlic, minced
1 tablespoon of tomato paste
1 teaspoon of red pepper flakes
1 tablespoon of fresh rosemary, finely chopped
1 1/2 tablespoons of Kosher salt
1 1/2 teaspoons of freshly ground black pepper
2 cups of Cabernet Sauvignon
3 1/2 cup of beef stock, unsalted
1 14.5-ounce can of beef consommé
*slurry
2 tablespoons of Italian flat-leaf parsley, finely chopped, extra for garnish

Ingredients For Polenta:
1 cup of instant polenta
3 cups of water
1 cup of heavy cream
1 teaspoon of Kosher salt
4 tablespoons unsalted butter, room temperature
2 cups of white cheddar, freshly grated (reserve 1/2 a cup for the topping)

Directions:
Preheat
oven to 450-degrees F.
To start this dish, the vegetables need to be prepped. They all must be approximately the same size so they cook evenly. Butternut squash, carrots, onions, and minced garlic, and purèed Piquillo peppers. Set aside.

In a large mixing bowl, add the short ribs, 1/4 cup olive oil, 2 tablespoons of Kosher salt, 1 1/2 teaspoons of freshly ground black pepper. Mix to combine. Arrange the marinated short ribs, in one layer, spread out, onto two baking sheets. Roast for 20 minutes. Halfway through the roasting process, flip the short ribs to get a good caramelization on both sides.

Note: Oven temperatures may vary slightly. The roasting time for the short ribs is approximate.

In a preheated Dutch oven over medium-high heat, add the olive oil, onions, and carrots. Season with 1 tablespoon of Kosher salt and 1 teaspoon of freshly ground black pepper, stirring occasionally, cook for 2 to 3 minutes. Next, add the diced butternut squash minced garlic, and tomato paste.

Continue cooking adding the remaining 1/2 tablespoon of Kosher salt and 1/2 teaspoon of freshly ground black pepper, stirring occasionally for another 2 to 3 minutes.

Note: It’s important to season each layer as you go.

Once the vegetables start to soften, add the purèed Piquillo peppers, stir to combine. Add the red pepper flakes, 1 tablespoon of finely chopped rosemary, and Italian flat-leaf parsley, stir to combine.

For the liquids, first, add the Cabernet Sauvignon to *deglaze the pot. Using a wooden spoon, scrape all the bits off the bottom of the pot. After the wine reduces, by half, approx. 2 to 3 minutes, add the beef consommé and beef stock.

Adjust oven temperature to 325-degrees F.
Remove the short ribs from the oven, add the ribs with their juices to the pot, gently stir to combine. Bring everything back up to a boil, cover, turn the heat off, and transfer the pot to the oven. Cook for 2 1/2 to 2 3/4 hours or until the meat is fork-tender.

Adjust oven temperature to 350-degrees F.
Remove the pot from the oven, carefully transfer the short ribs to a dish. Turn heat to medium-high add the premade *slurry to the pot, stir to combine. Bring the sauce back up to a boil, stirring occasionally, cook until the sauce thickens. Turn the heat down to the lowest temperature (warm), carefully add the short ribs back into the pot. Cover to keep hot.

Tip: Spray the dull side of the foil with non-stick cooking spray before covering the grits. The will prevent the cheese on top from sticking to the foil.

Directions For the White Cheddar Polenta:
In a large saucepot, add heavy cream and water. Bring up to a boil. Add 1 teaspoon of Kosher salt. Using a whisk, slowly whisk in the cornmeal. As soon as the liquid is completely absorbed, 2 to 3 minutes. Remove the pot from the heat and add the butter. Switch to a wooden spoon, stir until butter is incorporated. Next, add the grated white cheddar, stir to combine.

In a 9 x 11 buttered baking dish, add the prepared polenta. spread out evenly into the buttered casserole dish. sprinkle with the reserved white cheddar evenly over the top. Cover the casserole dish tightly with foil. Bake for 15 minutes. Remove the foil and bake for another 5 to 7 minutes or until polenta is hot and bubbly.

To Serve: Spoon the White Cheddar Polenta in the bottom of a serving bowl. Ladle a good helping of my Braised Boneless Beef Short Ribs In A Red Wine Reduction on top. Garnish with Italian flat-leaf parsley. Serve hot.

*deglaze: To dilute meat sediments (in a pan) to make a gravy or sauce, typically using wine.

*slurry:  For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid (water) and stir until smooth paste forms. Whisk the slurry into the hot simmering liquid you want to thicken.

Freshfields Farm

2 Comments »

Fusilli With Smoked Turkey Sausage

 

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Fusilli With Smoked Turkey Sausage is a light and flavorful dish. For my recipe click the link below.

Smoked Turkey Sausage Over Pesto Fusilli

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