Fast & Easy Mid-Week Meal Ideas
Rate, save, comment and tag recipes in this article
Do you believe it?
September is almost here. Those breezy days by the shore are fast becoming a pleasant memory along with that sense of effortless cooking
During the summer we tend to grill more. Salads become meals. And, side dishes like a buttered corn on the cob seems the height of campfire gastronomy.
Well, there is good news!
Today, we will explore a very cool way to prepare chicken that will allow you or perhaps an aspiring young gourmet to whip up some fine eats without a lot of fuss or bother.
Super Easy Moroccan Chicken Tajine - Tajine Tafarout
This dish is traditionally served at Moroccan weddings. It is just delicious and fun to serve for a weekday meal. Plus, it will provide a welcome break for the roasted-chicken weary.
For a fun touch, you may want to try serving the dish Moroccan style. If you do not have a tajine, serve in a large bowl with lots of crusty bread and small plates. Encourage everyone to self-serve and use the bread to soak up the sauce from the serving bowl. This recipe takes about 15 minutes to prepare, about 30-35 minutes to cook and 5-10 minutes to plate.
- 4 Lb Chicken cut into easy-to-eat pieces
- ¼ Cup (2 oz) of a fruity Olive oil
- 1 Cup of blanched almonds
- 1 Cup of dried apricots (pre-soak in water to soften)
- 2 Cups of water
- 2 Tbsp of butter
- 1 large or two small onions, sliced thinly
- 1 Tablespoon of our Moroccan Tajine Mix or one small spice packet.
1. Use the Olive Oil to brown the chicken in a large frying pan, about 6 minutes a side. Remove the chicken and pour off any fat, retaining some of the Olive Oil.
2. Add the onion to the pan and cook on medium-high heat until soft, about 4-5 minutes.
3. Add the spice mixture and cook for about 2 minutes, thus allowing the spices to blend together.
4. Add the water and bring to a boil. Reduce the heat and add the chicken pieces and simmer, stirring frequently, about 45 minutes, or until the meat starts to separate from the bone.
5. Allow the apricots to cook for about 15 minutes towards the end of simmering the chicken.
6. In a separate pan, use the butter to brown the almonds. Once browned, remove from the pan and drain on a paper towel.
7. To plate the dish, arrange the chicken pieces on a platter, cover with the sauce from the pan, and garnish with the almonds. Serve with warm pita bread, tossed salad and couscous. Serves 4 nicely. Enjoy!
About the Flavorist
Kathy FitzHenry is the founder of Juliet Mae Fine Spices, an artisan maker of fine spice blends and seasonings located in San Francisco. Known for her array of sophisticated, handmade products, Kathy has just begun to sell her blends nationally under the name The Occasional Gourmet. You can find her blends at select specialty stores and at all the Northern California Whole Foods Stores. For more information, please contact Kathy at 415-474-1633 or go to www.theoccasionalgourmet.com.