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.

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!