A tagine is a North African stew that gets its name from the conical clay pot in which it is cooked. However, you don’t need a tagine to make this—a large wide saucepan or Dutch oven will do the trick. Using bone-in chicken thighs is a time-saver, as they cook faster than typical stewing meat—plus the bones add flavour without extra fat.
1 Tbsp (15 mL) extra-virgin olive oil
3 garlic cloves, minced
1 large white onion, chopped
8 bone-in chicken thighs (skin removed)
1 Tbsp (15 mL) ground ginger
1 Tbsp (15 mL) harissa (see Tip)
2 1/2 cups (625 mL) chicken stock
1 cup (250 mL) dried red lentils
10 dried figs, cut in half
1 thick strip preserved lemon or fresh lemon peel, cut into thin strips (about 2 tsp/10 mL)
1/4 cup (60 mL) mint, chopped
1/4 cup (60 mL) cilantro, chopped
4 tsp (20 mL) pomegranate seeds (optional)
Preheat oven to 350 F (180 C).
Heat oil in bottom of tagine or large wide saucepan set over medium heat. Add garlic and onion and sauté until softened, about 6 to 8 minutes.
Meanwhile, coat chicken with ginger and harissa.
Pour stock into pan and stir in lentils. Add chicken. Bring to a boil, then cover.
Bake in oven for 30 to 35 minutes, then stir in figs and preserved lemon or lemon peel. Continue baking until chicken is very tender, about 15 minutes. Stir in mint and cilantro.
Spoon into bowls and sprinkle with pomegranate. Serve with yogourt if you wish.
Serves 4.
Each serving contains:
318 calories; 26 g protein; 10 g total fat (2 g sat. fat, 0 g trans fat); 34 g carbohydrates; 7 g fibre; 165 mg sodium
Tip
Harissa is a spicy chili paste available in ethnic grocery stores. If you can’t find it, substitute 1 Tbsp (15 mL) minced chili pepper.
source: "Soul Bowls" from alive #349, November 2011
While sablefish’s texture and fat content stand up admirably to the heat of the grill, this firm fish is also delicious poached. For this recipe, sablefish’s luxurious taste is combined with a light fragrant broth of lemongrass and ginger punctuated with the heat of Thai chili. Sustainability status Sablefish, also known as butterfish or black cod, is a rich and satisfying fish, plentiful in omega-3s and sourced sustainably from the Pacific Northwest. Skin and bones Sablefish has large pin bones. Ideally, your fishmonger will remove them, but if not, before you begin, locate them along the fish’s centreline and, using a pair of needle nose pliers, grasp them firmly to remove. You can leave the skin on for this recipe, which may help the fish hold together a little better while cooking, but it can be tricky to peel the skin away from the cooked fish and discard before plating. I opted to remove the skin first and simply keep a close eye on the cooking time, being careful to remove the fish from the poaching liquid before it flakes apart.
These mildly spiced salmon tacos served with sweet and spicy pumpkin seeds will bring a party together. Make a small quantity of salmon go further when you pair it with a fresh red cabbage slaw featuring citrus and cilantro. Drizzled with some bright lime yogurt, the flavours come together perfectly. Sustainability status Wild salmon from the Pacific Northwest and Alaska are considered among the most sustainable, as the fishery is subject to limited harvests. With salmon stocks in decline, supporting managed fisheries such as these can help maintain populations into the future. That may also mean eating salmon less often than we do now. Salmon is a favourite Salmon is the most popular variety of fish in Canada and the second most popular in the US.
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The delicate flavour of shrimp is highlighted with just a touch of lemon and a hint of mustard, while radish and celery give some fresh crunch to this dish. Eat it in lettuce cups, on top of greens, or served on whole grain bread for a filling snack. Sustainability status Both wild and farmed shrimp can be sustainable depending on where they’re caught and how they’re raised. See our article “Sea Change” for more information about choosing ethical shrimp.