Moroccan Chicken Tagine with Almonds & Saffron

A friend of ours has an annual "Groundhog Day" dinner party with a different theme each year...this year it was Moroccan food!!! YUMMY!  This is a mild and flavourful dish ~ and don't omit the cilantro as it does more than merely garnish the dish; it makes a vital contribution to the flavour and character of the dish!  As this was prepared for a large number of people, I shredded the chicken rather than leave it in large pieces, but it didn't affect the presentation or flavour at all!

MOROCCAN CHICKEN TAGINE WITH ALMONDS & SAFFRON

Ingredients:

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

• 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.
• ENJOY!             

Tender Beef & Sweet Potato Saute

I found this recipe in 2010's "Milk" calendar and it caught my eye because it required ingredients that I generally have on hand in the fridge/pantry/freezer and combines all the flavours I love! It notes that you can also spice this dish up with 1/4 tsp cayenne added to the beef, as well as sweeten the dish with 1/4 cup of raisins, sliced green olives and 1 tbsp capers with the green peppers....next time I'm going to try these variations!

TENDER BEEF AND SWEET POTATO SAUTE

Ingredients:

1lb boneless beef sirloin or other grilling steak

1 tsp ground cumin

1/4 tsp ground cinnamon

salt and pepper

1 tbsp butter, divided

1 onion, halved and thinly sliced

2 cups diced sweet potato

3/4 cup reduced -sodium beef broth

2 tbsp all-purpose flour

1 1/2 cups milk

1 green bell pepper, chopped (I used yellow because that's what I had in the fridge!)

2 tbsp tomato paste

1/4 cup sliced almonds, toasted (optional garnish)

• Trim off fat from beef and cut across the grain into thin strips. In a bowl, sprinkle the beef with cumin, cinnamon and 1/4 tsp each of salt and pepper. Stir to coat.


• In a large skillet melt half of the butter over medium-high heat. Brown beef strips in batches, adding more butter if necessary; transfer to a clean bowl.


• Reduce heat to medium. Melt remaining butter in the skillet and add the onion and sweet potatoes. Saute for approx. 3 mins. or until onion is softened. Add beef broth, increase heat to medium high and bring to a boil, scraping up any browned bits from the bottom of the pan.


• Whisk flour into the milk and gradually stir into the skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for approx. 5 mins or until sweet potatoes are almost tender.


• Stir in the green bell pepper. Simmer, stirring often, for 3 mins, or until pepper is tender-crisp and the sauce has thickened.


• Stir in beef with accumulated juices and tomato paste; simmer for 2 mins. or until beef is hot. Season to taste with salt and pepper.


• Serve sprinkled with toasted almonds & ENJOY!!