Do you have a tagine? I must admit that every time I see one, I am so tempted to buy it. But I have my share of one use kitchen items, and don’t really know if I need another. Really sometimes when I look at my lower corner cabinets – (you know the kind with the cavernous corners that you have to pull out everything in the front to get to) – sometimes it’s like Christmas. A clamp on the table apple peeler? Oh, there’s my dehydrator! That three part steaming pot that I just had to have. The cute little pots to make individual bread in. The iced tea maker. The Tupperware thing to hold deviled eggs for all those picnics that I might be invited to.
So, I’m thinking no. My nice oval Dutch oven will do just fine. This was my first dish to celebrate fall. I love fall. I am so ready for these kinds of stews and braises. I found this recipe in Cooking Light Annual Recipes 2002- which let me interrupt to say that anytime I find a Cooking Light Annual in a used book store – I grab it. They are filled with a ton of recipes and since they are organized by month, I sometimes just open up one to the current month and see what they suggest. That’s how I found this tagine, in the September section.
It was perfect. It manages to taste long simmering and fresh at the same time – I think the last minute addition of the oranges, parsley, cilantro, olives and lemons gives it that fresh flavor. A very nice way to introduce fall!
Citrus Chicken Tagine
- 1 tablespoon olive oil
2 lbs boneless skinless chicken thighs (coarsely chopped)
2 cups onions, chopped
1 cup red bell pepper, chopped
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron thread, crushed
4 garlic cloves, minced
1 cup reduced-sodium fat-free chicken broth
1 cup orange juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups orange sections, chopped (about 2 oranges)
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/4 cup kalamata olive, pitted and sliced
3 tablespoons lemons, sections chopped (about 1 lemon)
5 cups hot cooked couscous
flat-leaf parsley sprig
Heat the oil in a dutch oven over medium heat. Add chicken and next 6 ingredients (chicken through garlic), and cook for 12 minutes. Stir in the broth, juice salt, and black pepper. Bring to a boil, cover, reduce heat, and simmer 30 minutes. (Can be prepared ahead up to this point.) Remove from heat, and stir in the remaining ingredients except couscous. Serve over couscous, and garnish with parsley, if desired.