Chicken Tagine with Spring Vegetables

Bon Appétit | April 2003

(photo by: Brian Leatart) What to drink: Abarbanel 2001 Syrah, Vin de Pays de l'Aude, France (kosher) or Clos du Bois 1999 Reserve Shiraz, Alexander Valley. Yield: Makes 8 servings 1 lemon, halved 6 medium artichokes, stems trimmed to 1/2 inch 1/2 cup (about) olive oil 1 pound onions, chopped 8 large garlic cloves, chopped 3 tablespoons (packed) grated lemon peel 1 tablespoon ground coriander 2 teaspoons Hungarian sweet paprika 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground ginger 1/4 teaspoon cayenne pepper 8 tablespoons chopped fresh parsley 8 tablespoons chopped fresh dill 8 tablespoons chopped fresh mint 4 pounds skinless boneless chicken thighs, trimmed of excess fat 4 cups low-salt chicken broth 3 fresh fennel bulbs, trimmed, bulbs quartered vertically 5 large carrots (about 1 1/2 pounds), peeled, cut into 1-inch lengths Fill large bowl with water; squeeze in juice from lemon. Working with 1 artichoke at a time, break off enough outer leaves to expose pale green leaves. Trim dark green areas off stem and base. Quarter artichoke lengthwise; trim artichoke quarters to 1 1/2-inch lengths. Scrape out choke; drop quarters into lemon water. Heat 1/4 cup oil in heavy large skillet over medium-high heat. Add onions and sauté until translucent, about 5 minutes. Add next 7 ingredients and 6 tablespoons each parsley, dill, and mint; sauté 3 minutes longer. Scrape contents of skillet into heavy large pot; reserve skillet. Sprinkle chicken with salt and pepper. Heat 2 tablespoons oil in same skillet over medium-high heat. Add 1/3 of chicken and sauté until golden, about 3 minutes per side. Transfer to pot with onion mixture. Repeat with remaining chicken in 2 more batches, adding more oil by tablespoonfuls if needed. Add broth to skillet; bring to boil, scraping up browned bits. Transfer broth to pot; add fennel and carrots. Drain artichokes and add to pot. Bring tagine to boil. Cover, reduce heat to medium-low, and simmer until chicken is almost tender, about 20 minutes. Uncover and simmer until chicken and all vegetables are tender, about 15 minutes longer. Using slotted spoon, transfer chicken and vegetables to large bowl. Boil sauce until reduced enough to coat spoon, about 10 minutes. Season with salt and pepper. Return chicken and vegetables to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep refrigerated.) Rewarm tagine over mediu

Read More http://www.epicurious.com/recipes/food/printerfriendly/Chicken-Tagine-with-Spring-Vegetables-107931?printFormat=photo#ixzz1HHXv5ktr

Chicken Marbella

From the Silver Palate Cookbook:

4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauceboat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

Chicken Noodle Tossed with Greens

Makes: 4 servings

Start to Finish: 20 minutes

ingredients

• 4 cups water
• 6 oz. medium rice sticks (noodles)
• 1 Tbsp. olive oil
• 2 Sweet Spice-Rubbed Chicken breast halves, thawed and sliced
• 2 Tbsp. lime juice
• 2 Tbsp. soy sauce
• 1 medium green onion, sliced
• 1 cup arugula leaves
• 1/2 cup packed basil leaves
• 1/4 cup lightly packed cilantro leaves
• Crushed red pepper (optional)

directions

1. Bring water to boiling. Place noodles in large bowl. Add boiling water. Let stand 10 minutes or until tender. Drain and transfer to a large bowl.

2. In large skillet heat olive oil over medium-high heat. Add chicken. Reduce heat to medium. Cook and stir for 2 minutes or until heated through. Remove from heat. Stir in lime juice, soy sauce, and green onion. Transfer to noodles in bowl. Add arugula, basil, and cilantro to noodles. Toss to combine. Sprinkle crushed red pepper. Makes 4 servings.