Sunday, October 26, 2014

ARTICLE: Guest Blog Post, "Food & Consciousness"

I had the opportunity to right a guest post on Love, Inshallah's blog.  You can read the whole article here. Otherwise, feel free to follow my tagine recipe from the post below...

Recipe: Drought-Compatible Chicken, Vegetable & Potato Tagine 
This recipe is based on my recent discovery of a culinary homonym, the tagine. The tagine is both a Moroccan earthenware cooking dish and a savory dish cooked in the aforementioned dish. It is drought friendly as it requires very little water to cook a significant amount of food. I first discovered the tagine at a small Moroccan eatery in Paris, and I have been hooked ever since. Though the tagine is typically prepared as a stew, I cook out the water to create a delicious meat and rice dish.
Tagine
Serving Size: 3-4
Ingredients:
  • 1 chicken, cut into large pieces (soak in vinegar before preparing recipe)
  • 1/2 pound of baby carrots
  • 1/2 pack of frozen, organic peas
  • 4-5 medium sized potatoes cut into medium chunks
  • 2 onions, chopped (roughly)
  • 2 tbsp of crushed garlic or garlic powder
  • 1/4 cup of barley or farrow
  • 1/2 lemon
  • 1/4 cup of water
  • 1/4 cup of olive oil
  • Handful of chopped parsley
  • Spice mix
    • 1 tbsp of sea salt
    • 1 tbsp of black pepper
    • 1 tsp of paprika
    • 1 tsp of cumin
    • 1 tsp of cinnamon
    • 1 tsp turmeric
Instructions:
  • Spread a bit of olive oil around the bottom of the tagine (just a quick swirl)
  • Line the bottom of the tagine with the barley, onions, potatoes, and carrots
  • Pour in the water
  • Layer chicken on top of your base
  • Pour olive oil on top of the chicken
  • Layer on spices, garlic, and lemon
  • Bake at 350 degrees for 2.5-3 hours – check in on your tagine at the top of hour 2
  • Remove the cover and let the water cook out
  • Garnish with fresh parsley. Enjoy!

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