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!             

Chicken Tikka Masala

India LOVES chickpeas and enjoys spicy foods so since pulses and legumes are recommended on her diet, I decided to use up some leftover chicken and create a version of the traditional Indian dish, Chicken Tikka Masala!  I have included the recipe for the basmati rice as well!!!  Hope you like it as much as my family (and India's friend!) did!!!

CHICKEN TIKKA MASALA

Ingredients:

2 cups sliced, cooked chicken

I can chickpeas, drained and rinsed

4 tbsp olive oil

2 onions, thinly sliced

1-1" piece of fresh gingerroot, freshly grated

2 garlic cloves, minced

6 cardamom pods, bruised*

2 tsp garam masala

2 tsp ground coriander

1 tsp chili powder, or to taste

1 can of low fat coconut milk

2 tbsp tomato paste

4 tbsp hot water

1/2 tsp salt

1/2 tsp stevia or agave syrup

Chopped fresh coriander, for garnish

Juice of half a lime

• Make the sauce by heating the oil in a large skillet, add the onions, ginger and garlic and cook over medium heat, stirring frequently, for approximately 5 minutes or until softened but not coloured.
• Add the spices and fry, stirring for 1 to 2 minutes, until fragrant, then add the coconut milk, tomato paste, water, salt and stevia.  Bring slowly to a boil over medium-high heat and then lower to a simmer.  
• Add the chicken and saute for 10 minutes or less (until the chicken and chickpeas are warmed through)
• Serve over top the basmati rice and garnish with chopped coriander and squeeze lime juice over top!

* to bruise the cardamom pods, simply lay them on a chopping board and with the flat side of your knife, press downwards (much as you would to remove garlic skins).  They are a relative of ginger and the seeds are what emit the aroma. If you are not fond of cardamom, just omit from this recipe!*

SAFFRON BASMATI RICE

Ingredients:

1/2 tsp saffron threads

3 cups boiling water

1/4 cup olive oil

2 large onions, sliced thinly

1 1/2 cups basmati rice, rinsed through a strainer

1 tsp whole cloves

4 whole cardamom pods

1 tsp salt

1 tsp freshly ground black pepper

• Put the saffron threads in a small bowl with 1 tbsp of the boiling water and leave to soak for 20 to 30 minutes.  Heat the oil in a large heavy-bottomed pot and add the onions.  Saute for 4 to 5 minutes until softened.
• Add the rice to the onions in the pan and stir in the cloves, cardamom, salt and pepper.  Saute 3 minutes, stirring frequently.
• Pour the remaining boiling water into the pan, together with the saffron and its soaking liquid, then lower the heat and simmer for 15 to 20 minutes, until rice is cooked.
• Drain well and transfer the rice to a serving dish. ENJOY!