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I have no idea. William has made soup at the camp, so we'll probably have that leftover. Unless, I get inspired between now and then.
Daphne
Keep your mind wide open.
Posts: 3,062
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Joined: May 2010
Chicken tagine recipe
Makes 4 servings; Total time 45 minutes
1 1/4 lbs boneless, skinless chicken
thighs, cut into 1-inch chunks
1 tsp. each ground cinnamon,
ground coriander, ground
cumin, paprika, turmeric,
kosher salt and black pepper
1 Tbsp extra virgin olive oil
1/2 cup sliced onion
1 Tbsp minced gingerroot
1 Tbsp minced garlic
2 cups low-sodium chicken
broth
1 cup pitted and chopped dates
1 Tbsp minced lemon zest
Pinch of saffron threads
1 can artichoke hearts, drained and quartered
14oz
1 1/2 cups frozen peas.
Toss chicken with the seasonings in a resealable bag to coat.
Heat oil in a large sauté pan over medium heat. Add chicken to pan; sauté and stir
until chicken is brown on all sides, about 5 minutes.
Add onion to pan; cook 2 minutes.
Stir in gingerroot and garlic; sauté 30 seconds , stirring constantly.
Add broth, zest and saffron.
Reduce heat to low and simmer, covered, until chicken is fork tender, about 20 minutes.
Add artichoke hearts and peas, cook 5 minutes more. Serve over Honey raisin cous-cous.