These recipes are for some of the fabulous dishes contributed to Les Dames Chicago’s Moroccan/Middle Eastern potluck supper in February, 2014, at the home of Jeanne McInerney.
Chicken Tagine
Prep: 20 minutes
Cook: 1 hour
Makes: 6 servings
Adapted from a recipe from Jeanne McInerney. Ras el hanout is a Moroccan spice blend of whole, roasted seeds (cardamon, peppercorns, fennel, cumin, allspice) and cinnamon, turmeric, paprika and chilies.
6-bone-in chicken thighs with skin
Salt, freshly ground pepper
3 tablespoons olive oil
3 cloves garlic, sliced
1 red onion, sliced
1 tablespoon finely chopped fresh ginger
1/2 teaspoon each: ground cumin, paprika, ground coriander
1 teaspoon ras el hanout, optional
3 carrots, peeled, sliced in 1/2-inch pieces
1/2 cup each: chopped fresh parsley, chopped cilantro
1 salt-preserved lemon
2 cups chicken stock or broth
1. Salt and pepper the chicken. Heat olive oil in a medium tagine or Dutch oven over high heat. Brown chicken on all sides, about 10 minutes. Remove to a large plate.
2. Add garlic, onion and ginger to the pan; cook, stirring, until onion is softened, about 5 minutes. Add cumin, paprika, coriander, 1 teaspoon of the salt and pepper to taste; cook, stirring, 1 minute. Add carrots and half of the parsley and cilantro. Scrape the inside of the lemon; thinly slice the peel. Add to pan. Stir in chicken stock; heat to a boil.
3. Cover pan; reduce heat to simmer. Cook until chicken is very tender, 45 minutes to 1 hour. Taste for seasoning. Sprinkle with remaining parsley and cilantro.
Eggplant Jam
Prep: 20 minutes
Cook: 30 minutes
Makes: 6 servings
Adapted by Carol Mighton Haddix from The A.O.C. Cookbook by Suzanne Goin.
Serve as a side dish or a spread on pita bread. Continue reading “Recipes from a Moroccan and Middle Eastern Potluck” →
