Traditional tagine recipes suggest marinating chicken with spices for several hours or overnight. This tagine recipe contains all the delicious elements but has been revised and prepared in half the time. Donít let the lengthy list of delicious spices alarm you. All combined, it makes for an excellent tagine suited to any gathering.
Make clarified butter by melting butter in a small saucepan over low heat, and skimming the foam from its surface as the foam rises. Then strain through a sieve lined with cheesecloth, being careful to leave solids in the bottom of the saucepan. Cool and store in a jar in the refrigerator. It can be refrigerated for up to three months or frozen for six months.
Fresh is best
Commercial saffron can easily taste stale or musty when it’s not fresh. Authentic fresh saffron is best purchased from a Persian or Middle Eastern grocery shop where it has a higher turnover rate.
Preheat oven to 350 F (180 C).
Heat oil in large, deep Dutch oven with tight-fitting lid. Season chicken with salt and pepper and lightly brown a couple of pieces of chicken at a time in hot oil. Transfer to plate.
Add diced onion, garlic, and ginger to oil remaining in pan. Sauteu0301 until soft and onion is almost clear. Add a little more oil if needed. Stir in stock and bring to a boil, scraping up bits from the bottom of the pan. Remove from heat and set aside.
Combine peppercorns and cumin seeds in small, heavy-bottomed saucepan. Toast over medium heat until they begin to smoke. This will take about a minute. Transfer to small spice grinder or mortar and pestle. Grind to a fine powder and transfer to small bowl.
Add chili flakes, saffron, paprika, and turmeric. Stir together and sprinkle over chicken, turning chicken several times with tongs to evenly disperse spices.
Tuck seasoned chicken into Dutch oven. Add lemon wedges, bay leaves, and cinnamon stick. Cover tightly and bake in centre of preheated oven for 45 minutes.
Scatter with olives, chickpeas, tomatoes, and raisins, and return to oven. Continue to bake, covered, for 10 more minutes or until piping hot. Remove cinnamon stick. Sprinkle with chopped fresh cilantro and mint, and serve over steamed brown rice with dollops of plain yogurt.
This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.
Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark. Rutabaga burgers, anyone? You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
If you’re feeling a bit burnt out when it comes to your typical morning repast, consider pivoting to this bowl of nutrition and quintessential fall flavours. It might just be the cozy sweater of the breakfast world. If you need extra energy to power your day, you can scatter on some crunchy granola. The sweet potato mixture can be made a day or two in advance and reheated in the microwave before serving. Pick of the crops For sautéing purposes, you want to use pears that keep their shape when heated. Bosc and Anjou are two good options. Fuji, Cortland, Honeycrisp, and Empire are excellent apple choices for heating in the skillet, as they won’t turn too mushy.
A plant-based spinoff of shepherd’s pie makes an ideal use for those surplus starches. Flavour-rich shiitake mushrooms and saucy lentils meet creamy potatoes in a protein-filled and satisfying comfort meal packed with nutrition and perfect for any cool-weather dinner. Mash it up Do you have other kinds of leftover mash on hand? Any mash befits the top of this comfort food. Try substituting potatoes with mashed sweet potatoes or yams. For lower carb options, try celeriac or cauliflower mash!