Tag Archives: Chicken

Chicken Tagine or Tagine Chicken?

22 Dec

Either way, it is delicious! I wanted to do something different, so as usual I go to Pinterest. Scrolling through all those chicken recipes, I came across several recipes for chicken tagine, I like Middle Eastern flavors so they really appealed to me. The only thing was, there was at least one thing that I didn’t like in each recipe, so I took from the ones I liked and made my own version.

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I hope you enjoy  this as much as my husband and I did. I served it with couscous but you could also serve it with potatoes. If you choose to serve it with potatoes you can add some cubed potatoes to the pot for the last 20 minutes and voila!

Ingredients:

2 Tbs Olive oil

2 Chicken breasts with bone-in and skin on

4 Chicken legs with bone-in, skin on

1 Yellow or Spanish onion, finely chopped

3 Garlic cloves, minced

4 Cups Chicken stock

1/2 Cup Cilantro, roughly chopped

1/2 Cup Parsley, roughly chopped

2 tsp Ginger, minced or 1 tsp ground ginger

1/2 tsp Cumin

1/4 tsp Saffron, crushed

1 Cup Green, pitted olives, reserve the juice

2 Lemons, juiced

Salt and Pepper to taste

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Directions:

Heat olive oil in a large, heavy bottomed pan or Dutch oven over medium-high heat. Dry chicken pieces and sprinkle generously with salt and pepper. Place skin side down in a single layer in pan.

Brown in batches until skin is golden and crispy, about 5 minutes then turn over and brown other side for about 3 or 4 minutes. Remove chicken and set aside.

Add onion to pan and cook until soft, stirring to mix it well with the olive oil. Once the onion is soft, add garlic and cook for another minute or two.

Add chicken back to pan. Add stock, cilantro, parsley, ginger, cumin and saffron. Stir to combine. Bring to a boil and reduce to a simmer; cook uncovered for 30 minutes.

Add olives, reserved olive juice (I used about 1/2 cup) and juice from the 2 lemons. I also added one of the lemons that I juiced. Season to taste with salt and pepper. Cook for another 30 minutes, chicken should fall off the bones.

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I like to serve it with the couscous and also roasted carrots to round out the meal. And whether you like to call it Chicken Tagine or Tagine Chicken…Enjoy!

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Ultimate Comfort Food: Chicken and Dumplings

22 Feb

This is something that I have always wanted to make but was for some reason intimidating, I think it’s the dumpling part that had me scared. So last week with all this crazy cold weather here in the Northeast I decided to put my fear aside and found out there was nothing to be afraid of!

Chicken:

2 1/2 lbs chicken (breasts, thighs, drumsticks)

1 Tbsp vegetable oil

1/2 cup flour

Salt & pepper

Broth:

1 cup diced carrots

2 stalks diced celery

1 large onion, diced

3 cloves minced garlic

1/4 cup flour

6 cups chicken stock

1/2 cup dry white wine

2 bay leaves

5 peppercorns

1/2 cup heavy cream

2 tsp fresh parsley, chopped

2 tsp fresh thyme, chopped (or 1/2 tsp dry)

salt and pepper to taste

Dumplings:

2 cups cake flour

1 Tbsp baking powder

1 tsp salt

2 Tbsp butter, melted

1-1 1/4 cups milk

1. Mix flour, salt and pepper and dredge the chicken in the mixture. Heat vegetable oil in a large Dutch oven over medium-high heat. Place chicken in heated pan to brown it on both sides, about 5 minutes each side. Don’t overcrowd it in the pan, do it batches. Don’t worry about it cooking all the way through, it will finish cooking in the stock later. Put browned chicken aside.

A batch of chicken being browned.

A batch of chicken being browned.

2. In the same Dutch oven, add carrot, celery, onion and sauté for about 5 minutes. Add garlic and sauté for another minute. Sprinkle vegetables with flour and toss to coat, cook another minute. Add white wine and deglaze the pan, and dissolve the flour. Add chicken stock, bay leaves and pepper corns along with the chicken. Cover the Dutch oven and cook for 20 minutes.

Saute the veggies.

Saute the veggies.

3. While the chicken cooks in the broth, make the dumplings. In a medium mixing bowl, mix together the flour, baking powder and salt. Add melted butter and 1 cup of the milk and stir well to mix. If dough is too sticky add more flour, if too dry add a bit of milk. It should be thick and cake-like. Do not over mix. Using a spoon scoop out 2 inch dumplings and put on a wax paper lined baking tray. Set aside.

4. Remove the chicken pieces from the broth and using a fork pull the meat off the bones and shred. Return shredded chicken to the broth. Remove bay leaves. Bring to a simmer and add dumplings. Cook, covered for 15 minutes, do not remove the lid while the dumplings are cooking, this is very important! This way they will be light and fluffy. After the 15 minutes remove lid and add heavy cream, parsley and thyme. Season with salt and pepper to taste. Bon Appetit!

The finished product...the ultimate comfort food!

The finished product…the ultimate comfort food!

 

 

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