A Luscious Chicken Recipe With A Fresh & Fiery Condiment
CHICKEN TAGINE is a traditional Moroccan dish of chicken pieces braised with spices, garlic, onion, olives, and preserved lemons. It's a ONE POT dish. The tagine itself is a conical shaped cooking vessel, and an exquisite example of Moroccan artisanship. Given many of us don't have one, we suggest using your best Dutch Oven. What you're looking for is the slow-cooking steam that's created with a tight lid. There are a lot of spices in this recipe. Once you have them on hand you can create any Middle Eastern dish, anytime. They are wonderful additions to any soup or stew. Instead of preserved lemons, a classic CHICKEN TAGINE ingredient, you can substitute our Sicilian Lemon balsamic; just add a bit more salt since preserved lemons are very, very salty. Serve with couscous, and a dollop of spicy ZHOUG (see below) and you have yourself a traditional Mediterranean feast!
1 large onion, halved crosswise, sliced in 1/4-in rounds
1 cup chicken broth
2 tbsp honey
3 medium-sized carrots, peeled, cut in 1/2-inch pieces (Optional: 2 sweet Potatoes cut in 1/2-inch cubes)
1/2 to 1 cup quality green olives, pitted
Place all the ground spices in a small bowl and set aside. Season chicken on both sides with salt and pepper. Heat oils in Dutch Oven on medium-high. Brown thighs on both sides, about 4-5 minutes each side. Remove from pan and set aside. Reduce heat to medium then add onion until soft and lightly browned, about 5 minutes. Add minced garlic and cook about one minute. Add the spices from the bowl and stir for about 30 seconds as the fragrance is released. Add broth, honey and balsamic then stir mixture. Transfer chicken and reduce heat to medium-low. Cover and simmer for 10 minutes, then add carrots. Reduce heat to low then cook for an hour turning chicken occasionally. Add olives, season to taste and simmer for another 30 minutes. Serve with couscous following package directions.
THE NEWEST-OLDEST FIREY SAUCE IN EVERY CHEF'S KITCHEN
ZHOUG is a Middle Eastern spicy cilantro-based condiment and our latest addition to our collection of sauces. There are many ways to spell it, to say it and as many different ways to make it. But they all share a fiery, fresh, herby flavour. It originates in Yemen thought to be brought to Israel in the 1950s. Zhoug can be used in endless ways, much like pesto,romesco and chimichurri. Think chicken, of course, and beef and pork, too. Then there's fish and seafood, eggs for breakfast, lunch or dinner; veggies of all kinds and with a little extra olive oil and white balsamic it makes a fantastic salad dressing. Indulge yourself by making your own ZHOUG in less than 15 minutes!
OUR VERSION OF ZHOUG
MAKES: 1 cup
INGREDIENTS: 4 cloves of garlic, peeled 2 cups (2 bunches) fresh cilantro leaves (skinny stems are okay, too) 4 medium jalapeno peppers, seeds removed for less heat, or with seeds for more 1 tsp Kosher salt 1 tsp ground cardamom 3/4 tsp ground cumin 1 tbsp Blood Orange olive oil 3/4 cup extra virgin olive oil
DIRECTIONS: Place garlic in food processor and dice until it's in tiny pieces. Then add the cilantro, peppers, salt, cardamom, cumin and turmeric. Process until blended but not too fine. While running, slowly add olive oil(s) and blend, scraping sides as necessary. We like a slightly chunkier Zhoug but you can process until smooth if you wish. Add more salt if required. Set aside for an hour or two to allow the mixture to mellow. You can keep it in your fridge for up to a week.