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.
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
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
These crab-stuffed portobello mushrooms can do double duty as a fancy starter for a casual dinner party or a light main course on any given night. Meaty and umami-rich portobellos serve as a holder for a light-tasting seafood salad. Gills begone Even though the gills of mushrooms are edible, they will darken and discolour everything they touch. Besides, after you scrape out the gills, you’ll have more room for stuffing. And don’t discard the stems; they can be saved and used when making veggie stock.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
“Germans do potatoes in general very well,” says Canadian expat Chris Gilles, who now lives in Munich and has celebrated many an Oktoberfest there. “Knödel seem kind of rubbery. You don’t really think it’s potato when you first see it, but it’s tasty.” But he might be surprised to find that this alive -inspired version of Bavarian potato dumplings is made with a combination of potato and cauliflower, because as anyone who’s eaten cauliflower gnocchi knows, the low-carb vegetable is a great way to lighten up starch-heavy foods (and Biergarten menus). Happy Knödelfest! The original version of these snacks are so popular that it even gets its own food fest: Knödelfest, which happens in September in Austria, about a 1 1/2-hour drive from Munich. If alive threw a Knödelfest, these dumplings would definitely be on the menu, served simply as snacks with sliced radishes and fresh parsley or dill, or topped with butter, beer gravy, or mushroom sauce. The dumpling test You can test one dumpling by shaping it and then boiling it before shaping the rest. If the water is lower than a boil and it still falls apart, add more starch to the batter before shaping another ball and testing again.
This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.