Tag Archives: moroccan chicken

Chicken and sweet pepper tagine and cowboys on bicycles

tajine

HugojournoandJava

Somebody is going to have to give me a crash course in human logic, or lack thereof, because there are things I’m currently struggling to understand. First of all, I thought that the main function of a butcher was to provide you with an endless supply of slobberingly succulent meat. Not so apparently. The Tall One believes our butcher to be of unparalleled counsel when it comes to his own joints, cartilage and bones and takes his advice over the doctor’s when it comes to treating his dodgy knee. So, since the butcher told him that cycling was the way forward, he has had his bicycle surgically attached (have you noticed that I’ve mastered the metaphor?).

The Tall One and Bossy sometimes take Texas, the very old horse, and Bijou, the very young, insufferably silly horse to a field where proximity to a river and shady oak trees means the grass stays lush year-round. Taking them there is one thing, bringing them back quite another. Bijou has a tendency to pinch the head collars from their ‘safe place’ and hide them. So, bearing in mind that humans are meant to be of superior intelligence, this is what I don’t understand: Why don’t they just find another place to store the head collars? Bijou gets the better of them every time which means that, as he’s quite good at hiding things, they invariably come back ‘au natural’  (the horses, not the intellectually-challenged humans). The sight of Bossy and Tall trying to round them up on their bicycles makes it all worthwhile though.

So to conclude, if you’ve got dodgy knees, the butcher’s your man. And if you want to outwit your animals Bossy and Tall are most certainly not…

bikeshorses

I have to say that Bossy outdid herself with this dish, although I might only be saying that because I feel a bit mean inferring that she and her husband are ‘intellectually-challenged’. I’m not usually a big fan of spices, but this was subtly fragrant and the tagine dish was a pleasure to lick clean.

Ingredients (serves 4)

3 tablespoons of olive oil

2 medium onions, chopped

3 cloves of garlic, crushed

8 chicken thighs

Juice of half a lemon

4 medium-sized carrots, peeled and cut

1 red pepper, washed and cut into strips

1 green pepper, washed and cut into strips

2 teaspoons cumin seeds

1 teaspoon fresh ginger, grated

1 cinnamon stick

1 teaspoon turmeric

1 teaspoon coriander

Sea salt and freshly ground black pepper

Bay leaf

Two tablespoons of honey

200g dried prunes

150ml chicken stock

Fresh coriander to serve

Gently brown the onions, garlic and chicken in the olive oil in a medium-sized casserole dish (or a tagine if you have one). Once golden brown (after about five minutes), add the lemon juice, carrots, peppers, seasoning and spices and continue to brown for a further five minutes. Add the honey, prunes and chicken stock and bring to a gentle boil. Simmer for about half an hour with the lid on and then remove the lid to allow the sauce to caramelise slightly. Sprinkle with freshly chopped coriander. Delicious served with couscous.

 

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Orange and coriander chicken tagine

chickentagine2

Please bear with me because this is complicated (for you) and exhausting (for me):

The young red hens must be separated from the black hen to be fed; she bullies them relentlessly, preventing them from eating. It is imperative, however, that they eat with the white hen who calms and protects them. The barking dog must be kept at a distance as he is inclined to fluster eating hens, potentially causing indigestion or choking. The oldest horse (who roams the grounds because everyone is bothersome in his book), must also be kept away from the hens, even the belligerent black one, as he would not hesitate to stomp and blow air through his nostrils with intent to gain access to more grain. He is temporarily condemned to the tool shed (yes, really :-)), while the hens eat in the tack room. For all of this to be achieved, the black hen must be repeatedly chased, the dog restrained from shredding his lead and Texas, the extremely wilful old horse, prevented from either breaking the tool shed door down or harming himself on the chainsaw. Thankfully the cat, having no doubt pulled an all-nighter, is asleep somewhere and therefore not a problem.

I find the fragrant aroma of tagine cooking very calming , which is why I make it on a regular basis 😉 Is 9am too early for brandy?

Ingredients (serves 4):

3 tablespoons of olive oil

2 medium onions, chopped

4 cloves of garlic, peeled and crushed

8 chicken thighs

2 orange, peeled and roughly chopped (2cm)

6 medium-sized carrots, peeled and cut into 2cm pieces

150g chickpeas, precooked

1 teaspoon fresh ginger, grated

1 teaspoon cumin

1 teaspoon cinnamon

1 teaspoon turmeric

1 teaspoon coriander

Sea salt and freshly ground black pepper

Bay leaf

500ml chicken stock

Fresh coriander to serve

There is a mixed Moroccan spice you can buy called Raz el Hamout, which combines all of the above spices and sometimes more. If you have some, you may use it in place of the separate spices.

Preheat the oven to 180°C. Gently brown the onions, garlic and chicken in the olive oil in a medium-sized casserole dish. Once golden brown (this should take about eight minutes), add the orange segments, seasoning and spices and continue to brown for a further five minutes. Add the chickpeas and chicken stock and bring to a gentle simmer. Cook in the oven for about an hour and a half or until the sauce is beginning to caramelise.

Chicken tagine with prunes and almonds and black labrador narration

tagine

Hello! It’s Hugo writing today’s recipe. I have a feeling the bossy, yellow-haired one often refers to me as the ‘neurotic canine’ or some such. She’s a fine one to talk — you should have seen the state she was in when I was ill recently *evil cackle*. I’m not going to say anything bitchy about her though because she takes me for a nice long walk everyday, if I do abandon her the second we set out, only coming back to shake my dripping, muddy self all over her. This tagine was paw-licking-good, although I might suggest that next time she remove the prune stones. I don’t mind crunching on bones, but stones are for girls. In fact, I spat them out and left them for the hens!paws

Ingredients (serves 4)

3 tablespoons of olive oil

2 medium onions, chopped

3 cloves of garlic, crushed

8 chicken thighs

Juice of half a lemon

1 teaspoon fresh ginger, grated

2 teaspoons cinnamon

1 teaspoon turmeric

1 teaspoon coriander

Sea salt and freshly ground black pepper

Bay leaf

Two generous tablespoons of orange marmalade (or apricot jam)

400g dried prunes

200g almonds, roughly chopped

500ml chicken stock

Fresh coriander to serve

Preheat the oven to 180°C. Gently brown the onions, garlic and chicken in the olive oil in a medium-sized casserole dish. Once golden brown (after about eight minutes), add the lemon juice, seasoning and spices and continue to brown for a further five minutes. Add the marmalade (or jam), prunes, almonds and chicken stock and bring to a gentle simmer. Cook in the oven for about an hour and a half or until the sauce is beginning to caramelise slightly.
I served this with spicy cauliflower.