nightdog_barks (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
nightdog_barks) wrote2014-11-08 01:15 pm
nightdog_barks) wrote2014-11-08 01:15 pm
Recipe Recommendation
It's the Chicken and Chickpea Tagine from the NY Times (I've c/p'd it below with the proportions that I used). I made it for dinner last night and OH MY GOD YOU GUYS SO DELICIOUS. :D
Chicken and Chickpea Tagine
1 tablespoon canola oil
1 tablespoon butter
1/2 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 14.5 can diced tomatoes (drain excess liquid)
1 15.5 can chickpeas (drain and rinse first)
1/2 cup chopped pitted dates (or raisins, but I would recommend dates)
1/2 vanilla bean (I couldn't tell that this added anything, but who knows?)
3 chicken legs (you could also use 3 or 4 thighs or a couple of whole legs)
Chopped cilantro or parsley leaves (I ... totally forgot the garnish. Didn't seem to need it.)
Preparation
Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, chopped dates and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.
Chicken and Chickpea Tagine
1 tablespoon canola oil
1 tablespoon butter
1/2 large onion, peeled and thinly sliced
2 cloves garlic, minced
Salt
Pinch nutmeg
1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground black pepper
Pinch cayenne
1 14.5 can diced tomatoes (drain excess liquid)
1 15.5 can chickpeas (drain and rinse first)
1/2 cup chopped pitted dates (or raisins, but I would recommend dates)
1/2 vanilla bean (I couldn't tell that this added anything, but who knows?)
3 chicken legs (you could also use 3 or 4 thighs or a couple of whole legs)
Chopped cilantro or parsley leaves (I ... totally forgot the garnish. Didn't seem to need it.)
Preparation
Put oil and butter in a large skillet or casserole, which can be covered later, and turn heat to medium high. When butter melts, add onion, and cook, stirring occasionally, until it softens, 5 to 10 minutes. Add garlic, a large pinch of salt and spices. Cook, stirring, for about 30 seconds. Add tomatoes, chickpeas, chopped dates and vanilla, and bring to a boil. (If mixture is very dry, add about 1/2 cup water.) Taste, and add salt as necessary.
Sprinkle chicken pieces with salt, and nestle them into sauce. Cover, and 5 minutes later adjust heat so mixture simmers steadily. Cook until chicken is very tender, 45 minutes to an hour. Taste, and adjust seasoning. Then garnish, and serve.