Tag Archives: chicken

Chicken Tagine

Oh yes, Moroccan food.  In a tagine I picked up in Marrakech for like $5, never mind how much they cost here. This is a Berber tagine, so it’s plain clay with that dip in the top. You can make this dish in a dutch oven, but if you are using a tagine, use a heat diffuser underneath and soak it (only before first use) in water overnight so it doesn’t crack.

First off, you need preserved lemons. To make these, you cut holes in lemons, stuff them with kosher salt, stick them in a jar with more kosher salt and lemon juice, and let them marinate in the fridge for a month. Worth it, I promise. Meyer lemons are even better.


2 chicken thighs

1 tsp paprika

1/2 tsp cayenne or white pepper

1 tsp cumin

1/2 tsp turmeric

1/2 tsp cinnamon

1 teaspoon ginger powder

4 T olive oil

1/2 onion, chopped

1 clove garlic, minced

1/2 cup dried apricots, chopped into strips

1/2 cup green olives, pitted and chopped in halves

1 preserved lemon, flesh removed, cut into strips

1/2 cup water or chicken broth

fresh cilantro for garnish

Make It:

Combine dry spices with 2 T olive oil in a Ziploc bag, add chicken (skin removed) and let marinade overnight or for a few hours at least.

Put tagine with diffuser (or dutch oven) on stove on medium heat. Soak lemon and olives in water to cut salt content. Add remaining oil and onion to tagine. Cook until soft. Add garlic, cook until fragrant. Add chicken, browning on both sides for a few minutes.Add water or broth to chicken, along with apricots, olives, and lemon, and let cook over medium heat, lid on for 30-40 minutes, until chicken is cooked through. Remove lid. Cook until sauce becomes thick, sprinkle with fresh cilantro. Serve with cous cous and/or French fries. (I’m not kidding, it’s often served with fries.)

This recipe is a little tricky at first and has some unfamiliar ingredients, but I promise it’s delicious and easy to make the next time through. And you WILL want to make it again. Enjoy!


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Easy Chicken Vindaloo

Captain Crunch and I are on a mission. We both love Indian food, but we want to be able to make it ourselves.  We’ve had mixed results, with a few successes I’m more than happy to share here. When we came across this vindaloo recipe, and found it both easy and delicious, we were thrilled.

Vindaloo is supposed to be spicy, but this wasn’t too bad. You could increase the heat by adding more chilies, or you could cheat and just add Sriracha. We ate this with peppers, but next time I think I’ll add some boiled chopped potatoes, too. We ate it with some delicious naan, a new recipe my dad sent me that I like even better than my old one. I’ll post it for you later this week 🙂


1 teaspoon minced garlic

1.5 tablespoons minced fresh ginger (use a cheese grater)

3/4 tablespoon curry powder

1 tablespoon ground cumin

1/4 teaspoon ground cardamom

2 ground dried chilies (I just stick them in my pepper grinder, but you could also use about 1/2 tablespoon of flakes)

1 tablespoon black mustard seeds (not ground)

2 tablespoons oil (olive or mustard)

1 cup tomato sauce

3 tablespoons white vinegar

1 cinnamon stick

1 onion, chopped

1 lb boneless, skinless chicken cut into bite-size pieces. We used breasts, next time we’ll probably use thighs.

1 bell pepper, chopped

Make It:

Mix the spices and liquid ingredients together in a bowl, then add the chicken and combine. Let marinate in the fridge several hours, or perhaps overnight. When ready to cook, pour chicken and sauce into a large pan with onion and cook, covered and over medium heat, stirring occasionally to prevent sticking and to ensure chicken cooks on all sides. Add pepper and any additional vegetables during the last ten minutes of cooking. Serve with rice or naan.

For Thursday: Even Better Naan

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