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.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.