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.
Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. Not all olive oils and balsamics are created equal Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners.
Spooned over hearty fall greens such as kale or chard, this delicious side dish can also double as a main meal; its flavours absolutely pop with our zesty herb topping. The beets are packed with amazing nutrients, plus they’re delicious served hot, at room temperature, or cold. Add some crunch This dish is a meal in itself. Scatter toasted pine nuts or pecans overtop for some added crunch.
“One of my favourite stir-fry meals is broccoli beef, so when I found myself with several hundred pounds of Yukon Mountain caribou this past fall, I figured a ’bou backstrap would be an excellent game replacement,” says Cosco. “Paired with a side of rice, this quick game meal is ready to go.” Note to those afraid of cranking the heat: “The pan needs to be ripping hot to give an immediate sear,” says Cosco. Take a deep breath, and go for it. What’s backstrap? Backstrap comes from the caribou’s longissimus dorsi, the muscle that runs along the spine. Beef striploin would be a good substitution for the lean meat, says Cosco. The slices should be cut to the classic length of fajita strips, about 1/2 in (1.25 cm) wide.