For the second recipe I prepared for my cooking demonstration at Oil and Vinegar, I decided to head East and made a deconstructed North African Tagine. Typically the word tagine has two meanings:
1.) A North African stew made of chicken, fish or lamb;
as well as
2.) A conical-shaped vessel used to make the tagine stew.
The thought of preparing Moroccan food is very daunting for Americans because we are relatively unfamiliar with the traditional flavor combinations–although I will say North African fare is beginning to make its way to North America. Trust me, if you prepare this dish, your friends will find you super posh and ahead of the culinary game.
In order to make this dish more approachable, I deconstructed the stew and threw the chicken on the grill. This way, its just chillin’ and grillin’…no reason to be alarmed!
3 TBS Greek Yogurt
3 TBS Melange de France, divided *
6 TBS Spicey Lemon Tagine, divided *
3 TBS Fig Vinegar, divided *
1 TBS Lime Riesling Grapeseed Oil *
2 TBS Orange Honey, divided*
1 cup Chicken Stock
1/2 Vidalia onion, chopped
1 Green Bell Pepper, sliced into spears
4 Heirloom carrots, quartered
4 preserved lemon slices
1 hand full torn Basil leaves
Jasmine Rice (From Trader Joe’s!–it’s frozen and all you have to do is heat it up!)
8 chicken breast tenders
*denotes product which can be purchased from Oil and Vinegar
1.) Place chicken tenders in zip-loc bag.
2.) In small bowl, combine Greek yogurt, 1 TBS Melange de France spices, 2 TBS Spicey Lemon Tagine, 1 TBS Orange Honey and 1 TBS Fig Vinegar. Stir until combined and pour into bag over chicken. Seal and massage to ensure all chicken is coated. Refrigerate 3-24 hours. Prior to grilling, thread skewer through chicken tenders.
3.) Heat Grapeseed oil in a pan over medium heat. Add remaining Mélange de France, Spicey Lemon Tagine and Vinegar. Stir and cook until flavors are combined, about 1-2 minutes.
4.) Add carrots and onions and cook until slightly softened, about 5 minutes and then add the bell pepper, preserved lemons and chicken stock. Taste, and adjust flavors as needed with Salt and Pepper or additional tagine sauce if stronger flavor is desired.
5.) Continue to cook vegetables over medium heat while placing chicken skewers to a medium hot grill, and cook until opaque inside, about 5-8 minutes.
6.) Serve 2 chicken skewers over a bed of jasmine rice (from Trader Joe’s! It’s frozen, and all you have to do is heat it up) and several spoon-fuls of vegetables and sauce. Sprinkle Basil leaves on top. I usually remove the preserved lemons after everything is cooked (just because they are kind of ugly) and add fresh lemon slices for presentation.
-ciao for now-
photo credit: Corrie Barto Photography