Tag Archives: chicken

Moroccan Chicken Tagine

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I recently discovered the magic of one-pot meals and I’m a little bit obsessed. They are perfect for cozy winter nights where leaving the house is not an option.

This dish is combines complex spices with fresh ingredients – and it’s guilt free! It tastes so divine you will think it has butter and cream in the recipe. If you are an aspiring chef, or just want to explore with different flavors in only one pot, than chicken tagine is a must try. Just make sure you’ve allotted a few hours for prep work and cooking time. I can’t wait to try braised beef for my next one-pot recipe, so get ready for that one. Enjoy and Happy Holidays!

Adapted from In the Small Kitchen

Moroccan Chicken Tagine

Serves 10

3 pounds boneless, skinless chicken thighs, each halved

Sea salt and freshly ground black pepper

Olive oil

3 medium yellow onions, diced

4 cloves garlic, finely chopped

1 tablespoon ground cumin

2 teaspoons ground turmeric

1 tablespoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1 1/2 tablespoons salt

One 28-ounce can diced tomatoes, with their juices

One 15-ounce can chickpeas, rinsed and drained

About 1 quart chicken stock

1 pound of sweet potatoes, peeled and cut into 1-inch chunks

1 pound of butternut squash, peeled/seeded and cut into 1-inch chunks

1/2 cup dried turkish apricots, chopped

1/4 cup fresh cilantro leaves, roughly chopped

Juice of 1/2 lemon

1/4 cup slivered almonds, toasted

Note: You can make the stew through step 5 and then refrigerate it overnight. Just reheat it for 30 minutes over medium-low heat until you are ready to eat, and continue with the remaining ingredients.

1. Season the chicken thighs with salt and pepper. Coat a large pot or Dutch oven with a thin layer of olive oil. Heat it over high heat and brown the chicken, in batches, making sure not to crowd the pot. If the chicken sticks to the bottom, don’t worry — this will help develop the flavor of the sauce. Remove the browned chicken from the pot and set it aside in a mixing bowl.

2. Add the onions to the same pot, reduce the heat to medium-low, and saute until translucent, making sure to scrape up any remaining drippings from the chicken, about 7 minutes.

3. Stir in the garlic, cumin, turmeric, ginger, nutmeg, cinnamon, cayenne, and salt. Cook until the spices are fully incorporated and aromatic, about 2 minutes. Return the chicken to the pot, and add the tomatoes and chickpeas. Toss to combine.

4. Pour in enough stock to submerge all the contents (this may be less than 1 quart, depending on the size of your pot) and bring to a simmer. Turn the heat back down to low and cook, uncovered, for at least 2 hours, the longer the better.

5. During the last 45 minutes or so of cooking, add the sweet potatoes and butternut squash, submerge them in the liquid, and cook until tender.

6. Add the apricots, half the cilantro, and the lemon juice. Simmer for 10 minutes.

7. Spoon the tagine into individual bowls. Garnish each bowl with some of the remaining cilantro, sprinkle with the almonds, and serve with some rustic crusty bread or cooked quinoa.

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Addicting Double Lemon Chicken

I rarely make chicken breast because the cooking process is so easy, and never considered it to be a “wow that’s so good” kind of meal. I ‘m notorious for making overly complex recipes, just because I like a challenge in the kitchen (the more steps, the better!) In my honest opinion, chicken breast is pretty vanilla.

I felt this way up until I discovered Double Lemon Chicken Breasts from Anna Getty’s Easy Green Organic; this recipe is particularly addicting. The in-season, sweet tomatoes combined with the tart chicken provides the perfect balance for your taste buds. Just try not to go back for seconds (go for it – it’s low-carb).This chicken breast recipe is perfect for any occasion. Serve it hot or cold, for dinner with friends or a picnic on the beach. It goes with pretty much everything. I’ve fallen back in love with boring, old chicken.

Double Lemon Chicken Breasts with Fresh Tomato Basil Salsa 

For the Tomato Basil Salsa-

1 pint fresh organic cherry tomatoes, quartered (use a pairing knife)

7 large basil leaves, thinly sliced

1 tbsp minced garlic

2 tbsp extra virgin olive oil

pinch of sea salt

freshly cracked pepper to taste

For the Lemon Chicken-

3/4 cup all-purpose flour

1 tbsp grated lemon zest

8 skinless boneless chicken breast filets, pounded until 1/2 inch thick

Grapeseed or canola oil

2 or 3 lemons, halved

1. To make the salsa, combine all of the ingredients in a bowl and mix well. Set aside.

2. To prepare the chicken, combine the flour, lemon zest, and salt and pepper on a flat dinner plate. Using a fork, mix together until thoroughly combined.

3. Wash the chicken breasts and pat them dry. Dredge each fillet in the flour mixture, making sure to coat both sides. Set aside.

4. Heat a large saute pan over medium heat and add the grapeseed oil, using just enough to coat the bottom of the pan. Add the chicken fillets in batches, cooking each side until lightly golden (about 2 minutes per side). Before removing the chicken from the pan, squeeze generous amounts of lemon juice over each piece. Serve topped with the basil salsa.

I could honestly eat this more than once per week; it’s hard to get sick of. Enjoy!

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Tribute to NYC: Tasty Moroccan Meatballs

While I truly adore the city of San Francisco, I must admit a piece of my heart belongs to New York.

I recently had the pleasure of dining at The Meatball Shop, located on the Lower East Side of Manhattan. The LES is everything you want in a Saturday evening — every bar and restaurant overflows with lively clientele and head-turning street style.

I ordered the special, which was etched messily on the chalkboard above the bar: Moroccan Chicken Meatballs with turkish apricots, ginger, mint, and cilantro (among other goodies). I could not resist, and ordered the special along with one of many available sides: “everything but the kitchen sink”, which included an arugula salad, golden beets, and yogurt dipping sauce. This meal was too memorable not to recreate, so naturally I had to jot down the ingredients and try it out for myself.

Moroccan Chicken Meatballs with Golden Beets, Arugula Salad, and Mint Yogurt Sauce

You will need:

1 lb ground organic Chicken meat (or, you can substitute ground turkey or pork)

2 large leeks; trimmed, cleaned, and sliced into thin half moons

1 cup dried Turkish apricots; diced

1 cup of mint; chopped

1 cup of cilantro; chopped

8 cloves of garlic, diced, and separated in two piles (you will use half in meatballs; half in yogurt sauce)

2 cloves of garlic (for salad dressing specifically)

2 tbsp honey (for salad dressing)

2 lemons; juiced

zest of 1 lemon

3 tbsp fresh ginger; peeled and minced

2 eggs

1 to 2 cups of whole wheat panko breadcrumbs (start with 1 cup, you can always add depending on desired consistency)

3 medium to large golden beets

1 english cucumber; peeled

1 small carton of plain Greek yogurt

1 package of arugula

1 package of pita bread (optional)

extra virgin olive oil

white wine vinegar

sea salt + freshly ground pepper

1. Prepare mint yogurt sauce: 

  • Chop cucumber in half; set one half aside (you will use it for the arugula salad)
  • Using a large-holed cheese grater, grate the half cucumber and set aside in mesh strainer over a bowl
  • Sprinkle salt on grated cucumber and let rest for 10 minutes; as the salt will extract excess water from cucumber (so your sauce is not watery!)
  • Combine strained cucumber in a small bowl with yogurt, half of the mint, half of the chopped garlic, 2 tbsp olive oil, juice of 1 lemon, and zest of 1 lemon — stir
  • Cover with plastic wrap and refrigerate until you are ready to serve

2. Prepare the beets:

  • I initially adapted this cooking technique from renowned chef Alice Waters; it’s simple and involves very little labor
  • Preheat oven to 350°
  • Remove the green stem and leaves from the beets
  • Place beets in a deep baking dish (a pyrex loaf pan works famously), and fill with enough water to cover the bottom of the beets, about 1/8 inch. Keep in mind the dish should be deep enough to fully incase the beets
  • Tightly cover with tin foil, and bake in oven from 30 minutes to 1 hour, or until beets are easily pierced with a fork
  • Remove from oven when beets are fully cooked, and place aside to cool
  • When cool enough to handle, slip skins off of beets, remove the root and bottoms, and slice into half moons. Set aside

3. While beets are baking in oven, prepare the meatballs. This dish is designed to take about an hour in total cooking time, as the meatballs should be cooked once the beets come out of the oven: 

  • Preheat a heavy-bottomed sauté pan, using medium-high heat, and drizzle extra virgin olive oil in the pan (enough to cover the pan’s surface)
  • Add leeks and stir. Reduce heat to medium. Continue to stir leeks every few minutes until translucent, about 10 minutes
  • Add diced Turkish apricots to sauteed leeks mixture and stir. Continue to sauté another 10 minutes. Add ginger and remaining half of garlic, stir. Reduce heat to low, and simmer for another 10 minutes. Remove from heat and set aside
  • In a large bowl, combine cooled apricots/leeks mixture with ground chicken, 2 eggs, breadcrumbs, mint, cilantro, sea salt, and pepper. Use your hands to combine the ingredients evenly
  • Roll meatballs about one inch in diameter (you can make them bigger if you wish, cooking time will be longer)
  • Use same heavy-bottomed sauté pan and preheat to medium, drizzle olive oil in pan
  • Cook about 6 meatballs at once; you do not want to overcrowd the pan
  • I like to press the meatballs down with a spatula; to make mini-burgers. I find they cook a lot faster this way
  • Flip meat patties every 5 minutes, until crispy on each side and cooked throughout — about 15 minutes total
  • Cook meatballs in batches, covering the cooked meatballs until ready to serve

4. Make lemon-ginger vinaigrette for Arugula salad (this should be done once the last few meatballs are cooking, and the beats have been removed from the oven):

  •   Combine the following ingredients in a food processor and blend until smooth: 2 cloves garlic, 1 tbsp ginger, 1/2 cup olive oil, juice of 1 lemon, 1/4 cup white wine vinegar, 2 tbsp honey, sea salt, freshly ground pepper
  • Place arugula in a large serving bowl, add remaining half of cucumber (slice into half moons) and add dressing (start with half of the mixture and add to your liking). Toss with tongs
  • This is a great go-to dressing for any salad, and goes well with the peppery arugula

5. You are ready to eat! Serve all of the ingredients family style, and assemble the following on your plate: 

  • 3 to 4 meatballs
  • a generous helping of yogurt sauce
  • arugula salad. arrange beets on top
  • warmed pita bread (optional)
  • Enjoy!!!

 

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