Monday, September 29, 2008

I'm Baaaccckkkk!!!!!!

so I haven't really been blogging this summer because, well, who the hell blogs anymore? This being a food blog, and today being the Jewish New Year, let's consider this a fresh start. I made wicked tagine the other night with the help of a Mrs. Roden that I though you might all enjoy now that the weather has turned. Have it with a bottle of the Lan Rioja, 100% tempranillo and absolutley delicious.
Okay, here it goes, with a little shopping guide for the two of you reading this:
3 tablespoons extra virgin olive oil
2 onions, grated or chopped very finely
2-3 garlic cloves, crushed
1/2 teaspoon crushed saffron threads or saffron powder *I like to use threads and soak them in a teaspoon of warm water for a few mintues before adding it to a dish
1/4-1/2 teaspoon ground ginger
1 chicken, jointed
salt and black pepper
juice of 1/2 lemon
2 tablespoons chopped corriander
2 tablespoons chopped parsley
peel of 1 large or 2 small preserved lemons
*For all of the above, check out Arz Bakery and Fine Foods, 1909 Lawrence Ave. East (at Warden), 416-755-5084
12-16 green or voilet olives

In a wide casserole or heavy-bottomed pan that can hold all the chicken pieces in one layer, heat the oil and put in the onions. Saute, stiring over low heat, until they soften, then stir in the garlic, saffron and ginger.
Put in the chicken pieces, season with salt and pepper and pour in about 300ml of water. Simmer, covered, turning the pieces over a few times and adding a little more water if it becomes too dry. Lift out the breasts after about 20 minutes and put them to one side. Continue to cook the remaining pieces for another 25 minutes or so, after which time return the breasts to the pan.
Stir into the sauce the lemon juice, the chopped corriander and parsley, the preserved lemon peel cut into quarters or strips, and the olives. Simmer, uncovered, for 5-10 minutes, until the reduced sauce is thick an unctuous. If there is too much liquid, lift out the chicken pieces and keep them to on one sode while you reduce the sauce further, then return the chicken to the pan and heat through.
Present the chicken on a serving dish witht he olives and lemon peel on top of the meat.

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