Monday, November 16, 2009

new, improved, and a chicken olive tagine.

So, here is the new and improved blog! Not much different, larger banner, new layout and a little more organization. The main improvement will be seen over then next few weeks and that is the content. I have various topics I plan to add each week and some that will be monthly, but you will just have to check back to see what they are.

First, is more recipes!! I am hoping this will not only reinspire my own cooking, but your as well :)

CHICKEN AND OLIVE TAGINE (recipe courtesy of Linda Baskey)
*note:* this recipe takes a lot of prep, however the actual cooking is easy, and the results are SO SO worth it*

***in order to cook this recipe you will need to preserve some lemons. It is very easy. Just take a couple lemons, cut them in half and put them in a glass jar (reuse a pickle, or applesauce jar). Than cover them with regular salt and leave at room temp for 2 weeks. After this time period they are ready to use, or you can put them in the fridge and keep them for up to 6 mos.****

Serves 4-6 (depending on how hungry you are)

4 large bone-in chicken breasts (you could use thighs, I just like white meat)
1 tbsp coarsely chopped garlic
1/4 c. coarsely chopped flat leaf parsley
1/4 c. coarsely chopped cilantro
1/2 tsp. cumin seeds (or you can use ground)
1/2 tsp. olive oil
2 1/2 tbsp. fresh lemon juice
1/2 tbsp ground pepper
3/4 c. grated onion (very important to grate, NOT chop)
1 1/2 c. chicken broth
1 preserved lemon (please see above for directions on these)
1/2 c. kalamata olives (pitted are much easier)

1. remove the skin from the chicken, rinse and pat dry. Place in a glass dish/bowl.
2. in a chopper/food processor combine the garlic, parsley, cilantro, cumin, olive oil, 1 tbsp. lemon juice, and pepper. Pulse for 15-30 seconds. Rub the resulting paste on all sides of the chicken. Refrigerate at LEAST 2 hours, however over night is best (I have tried it both ways).
3. In a large stockpot place the chicken and the paste. Add 2/3 cup of the grated onion and the chicken broth. Cover and simmer for 30 min. Add the remaining onion and simmer for 20 more minutes.
4. Add the preserved lemon halves and the olives (do not rinse salt off lemons, that is the only salt added to this dish and is where most of the flavor is!). Simmer for 20 min. Remove the chicken, lemon, and olives and keep warm.
5. Reduce the remaining sauce over med-high heat for about 5 minutes. Add the remaining lemon juice and any salt and pepper to taste. Serve the chicken over cous-cous with the sauce poured over it.
6. Bon Appetit!!!!!

*it is healthy too: Calories: 364, Carbs 8g, Protein 43g, Fat 17g*

*this is NOT my dish, this is a picture of a traditional Moroccan Tagine courtesy of imageshack*

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