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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Tagine

 

Chicken Tagine (2)

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 add a perfect balance to this braised chicken dish.

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Cilantro

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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 freshly grated ginger
1 tablespoon cumin seeds lightly crushed
1 tablespoon coriander seeds, lightly crushed
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
2 cinnamon sticks
1/2 a 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 crushed red pepper flakes
4 cups butternut squash peeled 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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Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins

Grilled Red Curry Chicken

My Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins is a balance of spicy and sweet flavors, paired perfectly, to take you on an amazing food journey.

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Chicken Broth

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Grilled Red Curry Chicken.jpg

 

Prep Time: 15 minutes
Inactive Prep Time: 6 hours
Cook Time: 17 minutes
Total Time: 6 hours 32 minutes
Yields: 8 servings
Equipment: 3-quart saucepan with a tight-fitting lid, 1-gallon resealable plastic baggie, indoor grill pan, 1 small bowl, large mixing bowl

Ingredients:
4 boneless skinless chicken breasts, butterflied (yielding 8 cutlets)
1 1/2 tablespoons of cumin seeds, ground
3 cloves of garlic, ground
1 tablespoon of grapeseed oil
3 cups of full-fat Greek yogurt, plain
3 tablespoons of red curry paste
1 tablespoon of light brown sugar
1 1/2 teaspoons of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon of fresh mint leaves, finely chopped
1 teaspoon of fresh cilantro leaves, finely chopped, plus extra for garnishing Couscous
1 teaspoon of ground cumin
3/4 cup of Couscous
1 1/2 cups of unsalted chicken broth
1 tablespoon of olive oil
1/4 cup dried cranberries
1/4 cup of golden raisins

Directions:
Start by *butterflying four chicken breasts yielding a total of 8 chicken breasts.  In a mini food processor, add cumin seeds, garlic cloves, and grapeseed oil. Pulse until they form a chunky like paste. Transfer to a large mixing bowl. Next, add 2 cups of plain Greek yogurt, red curry paste, light brown sugar, and Kosher salt, mix to combine.

Place the 8 butterflied chicken breasts into a large plastic resealable bag. Using a rubber spatula, add the yogurt marinade to the chicken. Release the air, seal the baggie, and transfer the chicken to the frig for 6 hours. The yogurt works as a great tenderizer for the chicken.

Preheat oven to 250-degree F.
Preheat an indoor grill pan over medium-high heat. Using a pair of tongs, grab each marinated chicken breast, allowing excess marinade to drip off, place them onto the grill pan. Grill for 3 to 4 minutes on the first side and around 2 to 3 minutes on the other side. When all 8 chicken breasts are finished grilling, transfer them to a baking sheet pan cover with foil, transfer to the oven to keep warm.

To make the quick dipping sauce for the chicken, add 1 cup of Greek yogurt, ground cumin, 1/2 teaspoon of Kosher salt, 1/2 teaspoon of freshly ground black pepper, chopped mint, and cilantro to a small mixing bowl. Stir to combine, cover with plastic wrap and refrigerate.

For the Couscous, add unsalted chicken broth, olive oil, cranberries, and golden raisins up to a boil over medium heat. Reduce the heat to medium-low allowing the fruit to steep for 2 minutes. Next, add the Couscous. Remove from the heat and cover. Let stand for around 10 minutes or until the liquid is fully absorbed. Fluff with a fork. Garnish with fresh cilantro leaves.

To serve, add a good helping of Couscous to a serving plate. Slice the grilled chicken on the bias and arrange over the Couscous. Serve with a dollop of the yogurt dipping sauce. This is my Grilled Red Curry Chicken Over Couscous With Cranberries And Golden Raisins.

*Butterfly (a piece of meat or fish) almost in two and spread it out flat.

 

 

 

 

 

 

 

 

 

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