Another Moroccan Shabbat (sorta)
Last week was a last-minute Shabbat special.
After picking up the Craisin challah from Jeff at What A Bagel York Mills, Meredith e-mailed me the menu for the evening:
beans and onions with crackers
chicken tajine with with honeyed tomatoes and chickpeas
After looking at the original recipe for the tajine (from Bonnie Stern's Friday Night Dinners), I switched up the method a bit (I wanted a one-pot solution, instead of going from the pot to the oven) and make things a bit more to my taste.
Chicken Tajine with Honeyed Tomatoes and Chickpeas
This recipe was adapted from Bonnie Stern's Friday Night Dinners.
- 1/8 tsp saffron threads
- 2 tbsp boiling water
- 1 tsp sea salt
- 1 tbsp smoked Spanish paprika
- 1 tbsp ground cumin
- 3 chicken breasts, cut in half
- 10 chicken legs
- 1/4 cup olive oil
- 2 onions, sliced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne powder
- 1 can tomatoes (not drained), lightly mashed with a potato masher
- 2 cups chicken stock
- 1 can chickpeas
- 2 tbsp honey
- 1 tbsp lemon juice
- to taste pepper
- 1 bunch cilantro leaves, chopped
- 1 lemon, thinly sliced
1. Let the saffron steep in the boiling water and put aside.2. In a small bowl, combine salt, paprika, cumin (1 tbsp) and sprinkle over chicken.3. In a dutch oven, heat the olive oil over medium-heat and brown the chicken in batches for 3-5 minute per side and set chicken aside in a separate bowl.4. Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.Reduce heat to low and add onions, garlic and ginger to the pot and cook gently for 10 minutes, scraping the solidified juices, spices and oil from the bottom of the pan.5. Add remaining cumin (2 tsp), cinnamon and cayenne, and cook for 30-60 seconds.6. Add saffron, tomatoes, stock, and chicken. Bring to a boil and reduce to medium.7. Let cook for 20 minutes (uncovered), add chickpeas, honey and lemon juice and cook for an additional 20 minutes.8. If the sauce isn't think enough, remove chicken and reduce sauce on medium-high for 10-15 minutes.9. Add back chicken and mix in sliced lemon and cilantro. Remove from heat and serve.
DetailsPrep time: Cook time: Total time: Yield: 10 servings
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Wow this is some recipe. This is not one of those you just quickly put together but the end result does look as if it is worth the effort. I think I could get hold of all these ingredients. Smoked Spanish paprika is new to me though, I am hoping normal old plain paprika will do the job.ReplyDelete
@Arnold: regular paprika will be fine. I've used both.ReplyDelete
You're correct, it does take some time to put together but it's totally worth it. I usually have a bit of scotch and appetizers to help me along the way.
Totally delicious - that soooo looks like my kind of dinner.ReplyDelete
Ohhhh Dan, this is right up my alley. I visit a good friend in NYC a few times a year and we go to the Moroccan restaurant around the corner and I am always ordering the chicken tanjine! Not sure you saw, but I made your hummus and linked to your recipe last week in my I tried it at a moderate life. you can see it here http://amoderatelife.com/?p=620 It really was delicious! Thanks for sharing on the hearth and soul hop this week. Alex@amoderatelifeReplyDelete
@Alex: thanks so much for the linkup, and I'm really glad you enjoyed the hummus. The photo is beautiful!ReplyDelete
I haven't been as thorough following my reading list since last Friday because of Canadian Thanksgiving and then the surprise baby (he was due three weeks from now). I would've missed it otherwise.
The leftover tajine from Friday was our (first decent) supper today at the hospital (to say the hospital food is sub-par is being generous; they brought Meredith "hummus" and we think it was prison-grade).
Delicious recipe. Thank you for sharing!ReplyDelete