A tagine is such a wonderful way to prepare and serve a complete meal at once.
The combination of meat, vegetable and carbs makes this possible and super easy!
The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.
In the recipe below, I added some honey from our own production; this made the plate really really delicious!
2 teaspoon ras el hanout spice mix, if available, optional
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon ground ginger
1 teaspoon turmeric
2 tablespoons olive oil
500 g chicken skinned, cut into big pieces (if you prefer deboned)
2 medium onions, peeled and cut into quarters (wedges)
1/2 lemon with peel, cut vertically in wedges (skin on)
2 cloves garlic, chopped
1 tablespoon ginger, peeled and chopped
6 teaspoons Moroccan Spices Mix (see above)
1 teaspoon paprika
4 Roma tomatoes
1 cup chicken or vegetal broth
1 can chickpeas, about 2 cups cooked chickpeas
½ lemon juice
2 tablespoon honey
3 tablespoon raisins (+ some for decoration)
Salt and pepper to taste
Parsley for decoration
Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
Add garlic, ginger and spices. Stir fry shortly until fragrant.
Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
Add the broth and stir well-
Add chickpeas, lemon juice, honey and raisins.
Adjust salt and pepper to taste.
Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
In my life I have prepared nachos only once ( Nachos de Camarones) and my family asked me to make some more.
This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.
The combination were done quite quickly and the result delicious.
I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!
I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!
I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.
At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!
The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!
This was needed for the pulses and for the chicken!
The following steps were very easy and this main dish is also a very much appreciated combination had been created!
This Indian famous dish cannot be missed as this is one of our most favorites.
Serve with naan or rice and add some salads, raita and/or vegetables.
If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.
As I asked my husband to mention me one of his favorite recipes I prepared at home, he said „orange chicken“.
Well, I don’t know how many times I prepared some recipes with chicken and orange, so he really could not tell me which one.
After searching in my recipes and photos, I came across this recipe I prepared 5 years ago and it was really phenomenal. I found it in another site, I prepared this, photographed it, enjoyed it and reviewed it. Today I will post this here in order to remember this again and make my family very happy!
I’ve been away once more and this time we’ve spent some time on Crete enjoying some very sunny days and the local food.
As always I love to experiment with the local ingredients available and this autumn the choice fell on the pomegranate fruits.
Do you have a pomegranate tree carrying hundreds of these delicious fruits and do you need a recipe? This recipe was perfect for us as I decided to prepare some pomegranate juice concentrate to be used for cooking and as special ingredients for salads.
I started with preparing my concentrate. The main steps: collect the fruits, halve them and remove the red seeds in a bowl full of water (the thin white skin will come to the surface and can be easily discarded), blend and sieve the seed to release the juice, boil every 2 cups of the juice with ½ cup of sugar until reduced to one quarter (this takes more or less one hour).Fill you the boiling molasses into small jars, close immediately the jars and place them head side down for a few minutes and then turn them again. This can be prepared with bottled pomegranate juice as well.
I’ve prepared this recipe with skinless and boneless chicken breasts, I did not powder the walnuts and I served this to some friends. The recipe has been very much enjoyed and it was a real success!
Now I’m happy to share this with you very much!
Fesenjan - Persian Chicken with Walnut and Pomegranate Sauce
1 kilogram skinless chicken, thighs or breasts, if you prefer boneless and cut into big pieces
Salt to taste
2 onions, chopped
2 cups water or low sodium chicken stock
5 tablespoons pomegranate molasses or juice concentrate
1-2 tablespoons sugar to taste
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Pomegranate seed for garnish, optional
Parsley for garnish, optional
Wanuts halves for garnish, optional
Toast the walnuts in a large skillet stirring constantly until fragrant or bake in the oven at 180°C for about 8 minutes. Set aside to cool down then blend them to finely ground or chop them very finely using a knife.
Half butter and half oil in the skillet and brown the chicken pieces on all sided. While browning season with salt to taste. Remove from the skillet and set aside.
Add remaining oil and butter and fry the chopped onions until translucent.
Return the chicken pieces to the skillet and add water and simmer for about half an hour or so.
Now add pomegranate molasses, sugar, turmeric, cinnamon and nutmeg. Stir well season with salt to taste if using water.
Add walnuts, stir and cover. Cook for about 1 hour stirring from time to time or basting the chicken pieces, with the sauce.
When the chicken is soft remove from the heat and adjust salt, pepper and sugar to taste.
Garnish as desired and serve with rice or best Tahdig (Persian rice with potatoes crust).
Thai curries are prepared with a lot of fresh ingredients as roots and herbs give them a special unique flavor. I use to keep most of this kind of ingredients in the freezer, it’s the easiest way for me especially for galangal, Thai basil, cilantro, lemon grass and so on.
If possible I have the fresh cilantro on hand, sometimes in a pot and sometimes well wrapped in the fridge and some stems in a glass of water. I use quite often ginger and I keep always some in the fridge.
In this case I have I have most of the ingredients ready and the preparation of this curry required less than 30 minutes.
It’s possible to prepare this curry skipping some of the ingredients, but I would use at least one of these ingredients: lemon grass, galangal and ginger. For the herbs I really recommend to use either cilantro or basil leaves or kaffir.
You may also add some veggies as for example peeled and diced taro; but cook until this is tender.