- Heat the oil in a Dutch oven or other heavy pot with a lid. Add the chicken and brown evenly. Transfer chicken to a paper towels to drain.
- Add the onions, celery, carrots and garlic to the pot and cook gently for 5 to 7 minutes, or until lightly coloured. Add the stock and saffron. Stir in the almonds, season with salt and pepper and bring to a boil. Return the chicken to the pot and add enough water to almost cover the chicken.
- Heat to a simmer, then cover the pot tightly and cook gently for about 30 to 40 minutes, or until the juices run clear when the thickest part of the chicken is pierced with a knife.
- Remove the chicken to a warmed serving platter, cover and keep warm. Boil the cooking liquid to reduce it to a thicker consistency and intensify the flavours.
- Scatter the cilantro leaves over top and serve.
Tuesday, February 26, 2013
MOROCCAN CHICKEN TAGINE WITH ALMONDS & SAFFRON
2 tbsp olive oil
4 large chicken breasts
2 onions, finely chopped
2 celery stalks, finely chopped
2 small carrots, finely chopped
1 garlic clove, crushed
2/3 cup chicken stock
A large pinch of saffron threads
1/3 cup almonds, freshly ground (or almond meal)
Salt and black pepper, to taste
1/2 cup of roughly chopped cilantro leaves
Thursday, February 14, 2013
I found this recipe in "Taste of Home" magazine (it actually won 1st place in their Oct/Nov 2012 edition!!) and since I had a butternut and acorn squash I decided to give it a whirl...it was delicious! The kids weren't big fans as they don't love chunks of squash, but Greg and I thoroughly enjoyed it!
WINTER SQUASH, SAUSAGE & FETA BAKE
1lb Italian sausage meat
2 large onions, chopped
1/2 tsp crushed red pepper flakes, divided
1/4 cup olive oil
2 tsp minced fresh rosemary
1 1/2 tsp salt
1 tsp Worcestershire sauce
1 tsp black pepper
1 medium butternut squash, peeled, seeded and cut into 1" cubes
1 medium acorn squash, peeled, seeded and cut into 1" cubes
2 cups crumbled feta cheese (ran out of goat feta so used grated goat cheddar instead)
2 small sweet red peppers, chopped
- Heat oven to 375F.
- In a large skillet over medium high heat, cook sausage, onions and 1/4 tsp red pepper flakes for 8 to 10 minutes, or until sausage meat is no longer pink and onions are tender. Drain off fat.
- In a large bowl combine the olive oil, rosemary, salt, Worcestershire sauce, pepper, and remaining pepper flakes. Add butternut and acorn squash, cheese, red peppers and sausage mixture. Toss to coat.
- Transfer to an ungreased large shallow roasting dish. Cover and bake for 35 minutes. Uncover and bake 10 to 15 minutes longer or until squash is tender.
Thursday, February 7, 2013
ROCKIN' MOROCCAN STEW
2 tsp olive oil
1 cup chopped onions
1/2 cup each of diced celery and chopped green bell pepper (I only had orange for the dish pictured!)
1 clove garlic, minced
3 cups vegetable broth
3 cups peeled, cubed sweet potatoes
1 can (19oz) diced tomatoes, drained
1 can (19 oz) drained and rinsed chickpeas
1 tbsp lemon juice
2 tsp grated fresh ginger
1 tsp each of ground cumin, curry powder, ground coriander, and chili powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup raisins (I didn't have any so I used dried cranberries)
2 tbsp each light peanut butter, and chopped fresh cilantro
- Heat olive oil in a large Dutch oven over medium high heat. Add onions, celery, green pepper, and garlic. Cook and stir until vegetables begin to soften (approx. 3 minutes)
- Add all remaining ingredients, except raisins, peanut butter and cilantro. Bring to a boil. Reduce heat to low and simmer, covered, for 20 minutes.
- Stir in raisins, peanut butter and cilantro. Mix well. Simmer for 5 more minutes.