Chicken Tajine with Preserved Lemon and Artichoke

Sacrilege!  Am I allowed to call this a tajine when I used chickpeas and quinoa?

Well, this type of cooking is not native to me so I have no issues with rule breaking.  There are certain things I would never permit if this was Indian food .  Certain things were made to be the way they need to be made.  I would never serve pasta with daal.. or beef korma.. nor would I ever put bacon in couscous (ok that's not Indian, but still, I wouldn't do it although I've seen people do it!)  I have no problem using paneer instead of tofu or subbing ground turkey for ground pork in Chinese recipes.  I also don't mind using Korean noodles in a Vietnamese dish.  This dish is the same.  I wanted all the little things separately and perfectly within the same dish.  The cooking method just happens to be called "tajine", which is why I permitted myself to name the dish this way.

Traditionally, a tajine is a slow cooked dish of vegetables and mixed spices with very little liquid that is sopped up with some sort of bread or couscous.  It can be made with meat or fish, but they are not submerged in the cooking liquid.  They are rather steamed or roasted atop the vegetables in a circular pyramidal clay cooking vessel also called a tajine.  They usually do not include any beans such as chickpeas.

I wanted chickpeas and I really don't regret it.. sorry purists.

Serves 4

Ingredients

4 chicken legs
1 cup cooked chickpeas (or 1 can, drained)

2 cloves

1 cinnamon stick

1 tsp cumin seeds

1 tsp whole black pepper

2 dried red chiles

2 preserved lemons, pulp discarded and rind sliced

1 can artichoke hearts, drained

1 large onion, sliced into moons

1 green chile, halved (I used a Kabyle chile)

few pinches saffron
1/4 cup water

garnish:

chopped cilantro

lime wedges
Directions
1.  Place the chickpeas at the bottom of the slow cooker along with the cloves, cinnamon stick, cumin, black pepper, dried chiles, and preserved lemon.  Layer on the onion, chicken legs, artichoke hearts, green chile, and saffron.  Pour the water in.  You want the chicken and artichokes to be above the water level so they will "roast" and not soak.
2.  Cook on low for 6 hours.

I served mine with some bulgur and cilantro.
After the hours of cooking, the chicken releases its juices to make a very tasty sauce.  I didn't feel it needed salt, but you might want to add a bit of fleur de sel to your plate.
I put the Kabyle chile on the top so I could easily remove it before serving.  I wanted it to infuse the cooking ambiance but I wanted to have it spice my own plate up and not the entire dish.
I feel I have finally figured out the preserved lemon thing.  You either leave them whole and then remove them after cooking or you'd better remove the pulp.  That pulp is very hard to palate so I was happy to not feel like my dinner was harassing me.
Although.. sometimes I like mealtime harassement...

Lamb Shank, Drumstick, and Merguez Couscous

So I was planning on just picking up some bread and coming home.  The problem with that idea is that my bread place is the same as my vegetable wonderland place.  As I walked in, I was hypnotized by all the fresh peaches and misty vegetables, so I decided to take a stroll and see if anyone interesting wanted to chat.  A long white (fairly crooked) turnip caught my eye.  "Oh.. it's been a long time since I've worked with you," I told him.  "S'il vous plaaiiit!" it said to me showing me its little crooked bend.  I don't know why, but this turnip completely charmed me.. and I don't usually fall for that act, but this one smiled at me, as if saying.. "you know I'm kidding about the cripple thing, but I'll blow your mind in a couscous I promise!"

Where's the food!  I quickly brain scanned my freezer content and decided that there was nothing more desirable and more attainable tonight than some couscous with some crazy delicious lamb shank.  I wasn't even sure that was even something that was done.. and I've recently taken to using chana dal instead of chickpeas because of the faster cooking time and the no-need-to-peel factor.  This was a win-win-blow your mind-deal.  Why not?

This took me 1 hour and 15 minutes.. int he pressure cooker.  You could easily just dump it all into a crockpot and cook it on low for 7 hours.  At this late point in the day, I hadn't talked to the turnip yet, so there were no 7 hours for me to wait.

Serves 6

Ingredients

small drizzle EVOO

2 lamb shanks

1 chopped onion

2 chopped medium tomatoes

1 Tbsp tomato paste

3 Tbsp ras el hanout

4 cups water or as needed

1 coarsely chopped long white turnip

2 coarsely chopped carrots

6 chicken drumsticks

1 Tbsp harissa

1 cube dehydrated lamb broth

6 merguez sausages

1 coarsely chopped zucchini

6 oz (18cL) chana dal, rinsed

cracked black pepper

1 bunch cilantro for garnish

1 3/4 cup cooked thin grained couscous

Directions

1.  In a pressure cooker, heat a drizzle of EVOO on high heat, then throw in the lamb shanks and cook until colored, flipping, for about 5 minutes.  It will get smokey.  No problem.  Open a window.

2.  Add the onion and listen to it sizzle.  Mmmm.

3.  Add the tomatoes, half the ras el hanout, the tomato paste, and enough water to level.  Close the cooker and let it cook for 30 minutes under pressure.

4.  Remove the pressure and open the cooker.  Add the turnip, carrots, and drumsticks in that order.  Sprinkle with the rest of the ras el hanout, lamb cube, the harissa, and more water just to level.  You don't want to submerge, just have enough to make a sexy broth.  Close and cook under pressure for another 10 minutes.

5.  Remove the pressure again and contemplate the loveliness.  Add in the chana dal, zucchini, and merguez sausages in that order.  You could also separately grill the sausages and add them in just to serve.. but I didn't think of that until I was actually eating.  Plus, you dirty less dishes this way, and it doesn't bother me to eat "steamed" merguez instead of grilled.  Close and cook under pressure for another 10 minutes.

6.  Remove the pressure (this is the last time, I promise).  Add a bunch of cracked black pepper.  The lamb should fall of the bone, the chana dal and vegetables should be bite tender but still firm.

Serve over some couscous and top with some chopped cilantro.

I may have just auto-fainted myself.  This week has been an insane mix of desire and realization...

Moroccan Poached Egg Soup

The "cold" rainy July weather is giving me soup hallucinations.  My recently swapped Moroccan spice mix for a few chiles de arbol and tucked nicely into my spice drawer has also been nagging at me.  Every time I open the happy place drawer, I open up the little jar and breath in, trying to discern the blend.  I kniw for a fact there is chile powder, coriander, and perhaps a bit of cumin, but there is something else in there that makes it so incredibly Moroccan that I can't seem to uncover.  It's quite different than ras el hanout.. It would be more of a blend for tajine, so that is how I'll describe it in the recipe.  The best way to get your hands on something of this quality is to fetch it from Morocco, or have someone you can count on fetch it for you from Morocco.

That's what I did (well, it was a gift.. i didn't specifically order it), but in the meantime, use a blend for tajine.

Serves 2

Ingredients

1 Tbsp EVOO
1 onion, sliced

1 carrot, peeled and cut into chunks

1 large zucchini, cut into chunks

1 heaping teaspoon spice blend for tajine

1 tsp tomato paste

1 tsp harissa

1/4 cup chana dal, soaked (or cooked ckickpeas)

1 cube chicken or veg bouillon
enough water to cover (about 3 cups)

2 eggs

Handful halved cherry tomatoes

Handful chopped cilantro
Directions
1.  Heat the olive oil in a pot and add the onions.  Cook until translucent, then add the carrot chunks.
2.  Cook, stirring for about 5 minutes, then add the zucchini, spice blend, tomato paste, harissa, and chana dal.  Mix together until evenly pasty.
3.  Add the bouillon and water.  Bring to a boil, then simmer for about 15 minutes or until the carrots are tender.  Taste and adjust the seasoning if needed.  It should be deep and spicy.
4.  About 10 minutes before serving, bring back to a boil and drop in the eggs.  Let them poach covered and off heat.  Let rest for 5 minutes.

Serve with 1 poached egg per person.  Garnish with cherry tomatoes and chopped cilantro.

I didn't photograph the phenomenon, but when you pierce the egg, the yolk mixes into the broth making it creamy and velvety.. another pleasant surprise...

Chicken Soup with Ras el Hanout

 I know it's the middle of July, but it's raining today and I've been feeling slightly under the weather.  There's nothing like a good chicken soup to knock you back into shape..

well, that and a bit of Motivation.

I was planning on making a minestrone type of soup, but something North African swept underneath my soul and the lovely smell of Ras el Hanout materialized in my brain and before I knew it, I was swept off my feet.  Eating this really gave me the peps I was lacking and I'm sure tomorrow I will be just as energized as I usually am.  It reminded me of couscous, but that must be the wonderful workings of the spices.

Serves 4

Ingredients

 2 chicken breasts
1 Tbsp EVOO

1/2 yellow onion, diced

2 medium carrots, peeled and chopped

1 large tomato, chopped

1 Tbsp tomato paste

1 Tbsp harissa

1 heaping Tbsp ras el hanout

1 cube lamb bouillon (or chicken or veg)

4 or more cups water

1 bell pepper, chopped

1 handful fresh spinach

few cracks fresh pepper

pinch of salt (if needed)

Garnish:

squeeze of lime

chopped scallions

chopped cilantro

Directions

1.  In a large pot, heat the olive oil and sweat the onions until translucent.  Add the carrots and stir about 1-2 minutes.
2.  Add the tomatoes, tomato paste, harissa, and ras el hanout.  Stir into a paste, then add the bouillon cube and the water.
3.  Bring to a boil, then add the whole chicken breasts.  Let boil for 5 minutes, then cover, remove from heat, and let sit for 10 minutes.
4.  Remove the chicken breasts and let cool before shredding with your fingers.  I really like this part.. it's like string cheese but with chicken!
5.  Place the soup back to a simmer and add the bell pepper.  Cook for about 5 minutes.
6.  Throw in the spinach and let wilt.  Stir the shredded chicken back in and heat through.  Add a few cracks of fresh pepper.  Taste and adjust the seasoning and water level if needed.  I didn't need any salt.

Serve garnished with some lime juice, chopped cilantro, and chopped green onions.

This little creation works very well as a soup, but would be equally satisfying over some couscous or bulgur..

Oooh that gives me an idea for leftovers!

Needless to say, I feel much better..

Chicken Tagine with Preserved Lemons

Driving home from work today, I had a sudden desire for a dish using preserved lemons.  I've never experienced them before.  The more I thought about them, the more precisely the image of what they would be used for formed in my mind.

I started salivating.

During the last kilometer of my commute, I gave in and stopped to buy some.

I wanted tagine badly.  I've never made it and don't have the necessary cooking equipment, but I'm pretty sure I can do a good job without the actual clay tagine pot.  After tasting the potent sauce simmering as I write, I'm certain I've done an excellent job.

Serves 4

Ingredients

6 chicken thighs, skinned

3 tbsp EVOO

2 red onions, thinly sliced

3 cloves garlic, crushed

2 tsp grated ginger

1/2 tsp saffron, soaked in warm water

1 tsp ground cinnamon

Juice from 1/2 lemon

2 preserved lemons, quartered

2 tbsp chopped flat leaf parsley
3/4 cup water

3 tbsp pitted olives (which I didn't have, but its ok)

Few pinches salt

Some fresh cracked pepper

Chopped cilantro for garnish
Directions
1.  Heat some oil in a heavy based pan or tagine.  Cook the onions with a pinch of salt until translucent.
2.  Add the garlic, ginger, saffron with the water, cinnamon, and juice from the lemon.  Cook 1-2 minutes on high, stirring.  Pleasant aromas should be wafting.
3.  Add the preserved lemons, parsley, and a small handful chopped cilantro.  Stir well.
4.  Nestle the chicken pieces into the happy sauce you just made.  Sprinkle a bit of salt, some fresh pepper, add the olives (if using) and lower the heat.  Pour on the water and cook on low, covered, for about 1 hour, turning the pieces once during the process.

The chicken should be perfectly cooked with all the flavors of the happy sauce.  Serve topped with chopped cilantro over couscous or bulgur as I did here.
This was quite delicious, and as I mentioned, potent with preserved lemon flavor.  Next time I will remove the lemon quarters before eating, because they do tend to take over the whole dish when you pop a piece into your mouth.  When you take a "normal" bite, you can feel the deep flavors infused with cinnamon and saffron, which pair so nicely with the chicken and cilantro.
Cilantro is really the best herb ever invented.  Have I ever mentioned that before?
I can't say I'm a tagine expert, but I do trust my tastebuds and instincts and I think this is pretty close to the real deal… I'll have to consult some of my Moroccan homies to make sure.

Chicken and Merguez Couscous

'O' life is tough when you're a guest in my house.

My mother had a multiple foodgasms with my couscous.

Desired result obtained.

Berber Casbah Vegetable Soup

Blew. My. Mind.

I found this recipe in a Mediterranian "fancy" cookbook.  When I saw glass noodles as an ingredient, I was curious to see what they would be like in a non-asian recipe.  When Eric said he wanted steak and fries, I jumped on the occasion to make this for myself, completely forgetting that THIS IS NOT SOUP WEATHER and sweating balls while I ate it.  Still, very worth it, and healthy too.

Serves approx 3 as a meal

Ingredients:

1 large zucchini, julienned

1 large carrot, julienned

1 onion, diced

2 large cloves garlic, minced

handful cherry tomatoes, halved (or 2 chopped tomatoes)

1/2 bunch cilantro, chopped

1/2 bunch parsley, chopped

2 Tbsp EVOO

1 tsp turmeric (excellent antioxydant)

2 oz Glass noodles (low carb, high protein) about 1/2 a "nest"

2 cups water (or more)

1 chicken bouillon cube

fresh ground pepper

red pepper flakes

This seems like a lot of ingredients, but I got this done in 35 minutes AND busted out sautéed mushroom steak and home fries at the same time, so it's really not that bad.

Directions:

1.  In a large saucepan, sweat the onion in the EVOO.

2.  Add the garlic, carrots and zucchini and stir around 5 minutes.

3.  Cut up the thread noodles, add them and stir around.

4.  Add the cube and fill the pan with the water.

5.  Add the parsley and turmeric.  Put on low and simmer for about 15 minutes.

6.  Add the tomatoes, pepper, and cilantro and stir to warm.

Serve in bowls with red pepper flakes as a 1st course or as a meal.

Jump in pool or take cold shower, because it's June and you juste ate soup.

The original recipe calls for julienned potatoes at the beginning and couscous,  butter, and saffron instead of turmeric added at the end, but I was going for the low cost light version.

Moroccan Couscous

I love Moroccan Couscous. It is one dish i go completely nuts for, but had never tried to make it. It's actually like a stew with morrocan spices, served over couscous with hot sauce. Pretty basic, but exploding flavor! The best part is, you can play around with the ingredients.
This made 6 servings
Ingredients:
4 skinless chicken thighs
4 merguez sausages
2 coarsely chopped bell peppers
2 coarsely chopped zucchini
1 chopped onion
2 chopped medium tomatoes
1 can garbanzo beans, drained
2 tbsp ras el hanout spice mix
1 cube dehydrated beef broth
2 cups water
salt/pepper
1 bunch cilantro
1 3/4 cup cooked thin grained couscous
Directions:
1. In the crock pot put everything except the couscous, sausages and cilantro and cook for 6-8 hours on low.
2. An hour before serving, grill the sausages (if you're using them) in a frying pan.
3. Serve over couscous sprinkled with chopped cilantro and harissa sauce.

Merguez sausages are hard to find in the US, but they are not absolutely necessary for this dish. The point is to have at least 2 different meats. I used chicken, but use pieces of lamb, goat, and beef as well. For the veggies, the traditional way is to use carrots and turnips, too, but I didn't have any. I was very happy with the way mine came out!