Friday, October 15, 2010

Lemon Chicken Tagine, Cauliflower Puree in Tomato Cups

Thursday Menu – Chicken Tagine, Mashed Potatoes, Cauliflower Puree in Tomato Cups
Farm Share Produce – some of the onions, garlic, cilantro, some of the potatoes, cauliflower, beefsteak tomatoes, parsley

Lemon Chicken Tagine
From a friend who found it in Cooking Light

A tagine is a terra-cotta pot with a conical lid used in Morocco. The stews that come from the pot are named for the cooking vessel, though you can cook them in a large skillet or Dutch oven. Serve with couscous or flatbread.

2 tablespoons fresh lemon juice
12 skinless, boneless chicken thighs
1/4 cup all-purpose flour (about 1 ounce)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
1 teaspoon minced peeled fresh ginger
2 garlic cloves, minced
1 cup fat-free, less-sodium chicken broth
1/4 cup pitted green olives, halved (about 12)
2 teaspoons grated lemon rind
1 (3-inch) cinnamon stick
2 tablespoons chopped fresh cilantro

Combine juice and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes. Remove chicken from bag; discard marinade.

Pat chicken dry with paper towels. Dredge in flour; sprinkle with salt, black pepper, turmeric, and red pepper. Heat olive oil in a large nonstick skillet with high sides over medium-high heat. Add half of chicken; cook for 3 minutes on each side or until lightly browned. Remove from pan. Repeat procedure with remaining chicken.

Add onion, ginger, and garlic to pan; sauté 5 minutes or until tender. Return chicken to pan. Add broth, olives, rind, and cinnamon stick; bring to a boil. Cover, reduce heat, and simmer 1 hour or until chicken is tender. Discard the cinnamon stick; stir in cilantro.

Cauliflower Puree in Tomato Cups

The only changes I made were I added garam masala to the cauliflower, not nutmeg, and I used panko breadcrumbs – I didn’t have time to make my own out of sourdough bread.

I really liked the puree, I almost should have used it to replace the mashed potatoes last night. I enjoyed the whole dish, but my husband was happy when I wanted to finish his serving. The tomatoes added an odd tang to the combination – I think that is what he didn’t like. I’m going to try the puree out on him sometime all by itself.

This is the recipe I always use for mashed potatoes.

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