Chicken Tagine with Apricots and Almonds
(Pictured above – This recipe has been altered from Epicurious. Follow the mentioned link to see the original recipe.)
2 tablespoons fresh ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons salt
3 tablespoons plus 1/4 cup olive oil
1 1/2 pounds organic chicken thighs
2 cups cut red potatoes or yams (remove the skins if using yams)
1 tablespoon unsalted butter
1 medium red onion, halved, then sliced 1/4 inch thick
4 garlic cloves, finely chopped
5 fresh sprigs cilantro
5 sprigs italian parsley
2 tablespoons honey
1 cinnamon stick
1/2 cup dried Turkish apricots, separated into halves
1/3 cup whole almonds
Sever over couscous
- Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
- Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking. Add chicken and cook 8 to 12 minutes, turning once. Transfer to a plate.
- Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add cilantro and parsley to tagine along with 3/4 cup water, chicken, potatoes, and any juices accumulated on plate. Reduce heat and simmer, covered, 30-45 minutes.
- While chicken cooks, bring honey, and one cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
- While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Ten minutes before chicken is done, add apricot mixture to tagine. Discard cinnamon stick, then serve chicken over couscous, sprinkled with almonds on top.
1/2 cup brandy
1/2 cut orange juice
fresh or frozen fruit
1-2 cups left over champaign
fresh fruit – anything from grapefruit, to peaches, to berries
A few Tablespoons of sugar
#3: Asparagus, Potato, Goat Cheese Pizza
- 5 ounces fingerling potatoes
- Cornmeal (for sprinkling)
- Pizza Dough
- 2 tablespoons extra-virgin olive oil, divided
- 1 garlic clove, pressed
- 4 green onions, thinly sliced, divided
- 1 1/3 cups grated whole-milk mozzarella cheese (about 6 ounces)
- 4 ounces soft fresh goat cheese, crumbled
- 8 ounces asparagus, trimmed, each spear cut in half lengthwise, then crosswise into 2- to 3-inch pieces
- 1/2 cup grated Parmesan cheese
- Place potatoes in small saucepan. Add enough water to cover by 1 inch. Sprinkle with salt. Bring to boil and cook until potatoes are tender, about 10 minutes. Drain. Cool. Cut potatoes into thin slices.
- Preheat oven to 450°F. Sprinkle rimless baking sheet with cornmeal. Roll and stretch pizza dough to 16×11-inch oval. Transfer to baking sheet.
- Mix 1 tablespoon olive oil and garlic in small bowl. Brush garlic oil over dough.
- Sprinkle 3/4 of green onions over, then mozzarella, leaving 1/2-inch plain border.
- Top with potato slices and goat cheese.
- Toss asparagus and 1 tablespoon oil in medium bowl. Scatter asparagus over pizza. Sprinkle with Parmesan, then lightly with salt and generously with pepper.
- Bake pizza until crust is browned and asparagus is tender, about 18 minutes. Transfer to cutting board. Sprinkle with remaining green onions. Cut into pieces and serve.