Tag Archives: sweet potatoes

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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Filed under FRESH FETE

Show Stopping Brussels Sprouts and Sweet Potatoes with Hazelnuts

Say hello to your next go-to side dish. If you’re like me, the new year has brought resolutions, discipline, and absolutely no time for elaborate recipes that keep me in the kitchen for three hours.

Upon returning from a grueling session at the gym [or insert preferred method of exercise here], there is little motivation to cook, let alone have the creativity to make something tasty, and fall within “new found” health parameters.

The solution: befriend root vegetables and robust greens. Brussels Sprouts, packed with cholesterol-lowering goodies, are both filling and guaranteed to please your taste buds. I was intrigued by Martha Stewart’s Maple-Roasted Brussels Sprouts and Rutabaga with Hazelnuts, and decided to adapt the recipe by using Japanese sweet potatoes instead of rutabaga.

The end results are sufficient for a meal, or serve alongside some light protein for a balanced weeknight dinner. YUM!!

Ingredients:

1/2 cup pure maple syrup

2 1/2 tbsp extra-virgin olive oil

1 tbsp fresh lemon juice

Course salt and freshly ground black pepper

2 pounds japanese sweet potato, skin removed and cute into 1-inch pieces (5 cups)

3/4 pound brussels sprouts, trimmed and halved lengthwise

1 ounce toasted hazelnuts

1. Preheat oven to 400°. Whisk together maple syrup, oil, lemon juice, and 1/4 teaspoon salt in a large bowl. Add sweet potatoes, and toss.

2. Transfer sweet potato and all but 2 tablespoons glaze to a rimmed backing sheet (leave remaining glaze in bowl). Spread sweet potatoes in a single layer, sprinkle with 1/4 teaspoon salt, and roast for 35 minutes, tossing half-way through and making sure sweet potatoes are spread toward the edges of pan.

3. Raise oven temperature to 450°. Toss brussels sprouts with remaining glaze in bowl and 1/4 teaspoon salt. Remove sheet from oven, and add sprouts. Toss, and spread in a single layer. Roast vegetables, tossing every 5 minutes, until glaze is very thick and vegetables are deep golden brown, and about 20 minutes. Season with pepper, and sprinkle with hazelnuts.

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Filed under EVERYDAY EATS