Good Morning Darlings!

Eric and I bought a Flip camera a few weeks ago with the hopes of making some fun videos.

Cooking videos, you naughty children!! lol

I would like to share our first offering. Chef Jeffrey Gardner of South City Kitchen and Food Network’s Chopped, came by to teach me how to cook in a tajine. The tajine was sent to me by our friends at Beka.

Here is the recipe, if you would like to cook along:

Moroccan Chicken with Lemon and Olives
Adapted from Simply Recipes

INGREDIENTS
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon tumeric
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/2 cup dried apricots
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley

METHOD

1 Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices.

2 In a large, heavy bottomed skillet, heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes. (If you are using a clay tagine, you will skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking.) Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.

3 Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender.

4 Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste.

Serve with couscous, rice, or rice pilaf.
Serves 4 to 6.

A gazillion thanks to my beloved Eric for shooting and editing. Honey, you are the greatest. Thanks also to dear Cheffrey, who was incredibly patient and kind during shooting. And a hoot, to boot! John and Danny were wonderful PAs and Patricia and Jay kept the cocktails coming.

More to follow!

xoxo, Patti

Today blogging to The Beatles – Act Naturally