Tuesday, July 10, 2012

Moroccan Chicken Tagine

It is hard to believe how much has happened since I last posted.  We have managed to put 4,000 miles on my car; my brother got hitched to the most amazing woman and friend I know; we've tour-guided our guests through Seward, Homer, Talkeetna, Denali, Soldotna, Portage, Girdwood, and Anchorage; we went to a cooking class housed in a boat on the other side of Kachemak Bay in Tutka Bay; we've kayaked, hiked, and biked; ate a exorbitant amount of delicious food; and thoroughly enjoyed time with families.  Needless to say, there hasn't been much time in our kitchen. 

Caribou Antlers at the Toklat River


Tutka Bay Cooking School...inside the boat!

Sea Lions in Seward

Beluga



Last night was the first home-cooked meal we have had in almost 6 weeks.  And boy was it tasty.  We made a traditional Moroccan Chicken Tagine--bursting with flavor and just a touch of heat.  It was the perfect meal to cook the first time back in the kitchen.  It was healthy, tasty, and fun to make--meeting my criteria for good food.  Saffron, cumin, paprika, tumeric, ginger, and cinnamon marry together in the most delicious way.  Try it.  You will love it.



Moroccan Chicken Tagine:
Loosely adopted from this recipe.
  • 4 chicken breasts cut into smaller pieced
  • olive oil to coat the chicken and for the pan
  • 1 1/2 large sweet onions diced (or 2 if your onions are smaller)
  • 1 tablespoon ground coriander
  • 1 heaping teaspoon cinnamon
  • 1/2 teaspoon saffron
  • 1 heaping teaspoon sweet paprika
  • 1 heaping teaspoon tumeric
  • 1 heaping teaspoon ground ginger
  • 1 heaping teaspoon ground cumin
  • 5 cloves garlic, minced
  • salt and pepper to taste
  • 1/3 (or more) pitted and chopped kalamata olives
  • 2 tablespoons lemon juice
  1. In a large bowl, mix together the chicken with the diced onions, coriander, cinnamon, saffron, minced garlic, cumin, ginger, paprika, and tumeric.  Coat with olive oil and use a rubber spatula to mix.
  2. Add the olives and the lemon juice.
  3. Lightly salt and pepper.
  4. Heat the tagine bottom with olive oil.  (If you do not have a tagine, a large cast iron pot with a sturdy lid will work too.)
  5. Add the chicken mixture.
  6. Cook on high until the liquid begins to boil.
  7. Once boiling, reduce heat to a simmer.
  8. Cook until the onions are tender and the chicken is cooked through, about 30 minutes.
  9. Serve with jasmine rice and ENJOY!

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