Forbidden Cookbook: Lemon Chicken Tagine

I love a tagine.

For the uninitiated: a tagine is a Moroccan-style stew; it’s also the vessel said stew is cooked in. A tagine can be a one-pot meal, containing most of your food groups in a single, easy-to-prepare dish. Served over couscous or rice, it makes an easy but comfortably complex dining experience, excellent for all weathers. If you really want to be balanced, add a salad or green vegetable on the side.

It’s easy to find tagine cookbooks, and it’s actually not all that difficult to find tagines, either. My husband bought me this small and beautiful one for Mother’s Day a few years ago from Williams-Sonoma. It’s the perfect size for our family of four and sits directly on our gas stove. (If you have an electric range, tagines sometimes have to be handled a little differently; you can refer to the cookpot’s instructional guidelines for more information. They operate beautifully in an oven, too, which is what I used in our old house that had a glass cooktop.)

 

tagine

 

 

So the other night I needed to make dinner and didn’t have anything planned, but I did have a few simple ingredients on hand in the pantry (including canned vegetables, which means this was super easy to put together, though fresh ones will work beautifully too if you have the time). I made what I’m calling a Lemon Chicken Tagine. It ended up being delicious served over jasmine rice. Here’s the recipe.

 

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ingredients:

 

1 lb. fresh (or thawed, if frozen) chicken thighs
extra virgin olive oil (for sautéeing)
butter (for sautéeing)
minced garlic
1 can button mushrooms, drained
1 lemon, scrubbed and sliced (discard the rind tips)
1 can chick peas (also called garbanzo beans), drained
1 can sliced white potatoes, drained
salt (optional)
pepper (optional)
garlic salt
lemon pepper
water

 

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In a large pan (not your tagine yet), sautée the garlic and mushrooms in enough olive oil to cover the bottom of the pan. Add butter to taste; I usually drop in a good-sized spoonful scooped from the spreadable butter or a tablespoon of stick butter. Add the chicken thighs, chick peas, and potato slices. Now is a good time to add a little salt and pepper, if you like, to taste. Cook until the chicken is done (internal temperature of 165 degrees Fahrenheit), turning the thighs now and then and stirring the vegetables around.

When this is finished, transfer everything to the tagine. Add garlic salt and lemon pepper to taste. Spread the lemon slices around evenly. Add water to the dish just until everything is mostly covered, then stir everything up to make sure it’s well mixed. Stir gently, though: this dish will be full!

Cook the stew until it comes to a boil. Refer again to your own cookpot’s instructions for heating guidelines; mine works well up to medium heat on the stove. Once the stew is boiling, stir once more — gently — then cover with the conical cover and simmer on low heat. Again, individual tagine manufacturers  will recommend individual timing guidelines. (If your cookpot doesn’t have an instructional guide, you can find all manner of resources online to go with yours by doing a simple search.)

Here’s what my Lemon Chicken Tagine looked like when it was ready to serve:

 

Lemon Chicken Tagine

 

Sort of a monochromatic meal, I admit, but the whole thing took less than 45 minutes to conceive of and prepare, and even my finicky-as-all-get-out children ate it and liked it, so I’m calling it a success! I served it over jasmine rice, and we even had enough leftovers for one hungry person to heat up for lunch or dinner.

Like I said before, there are all manner of tagine cookbooks out there. I even have a really good one. The thing is, a lot of the recipes in it don’t really work for my family most of the time. There’s always at least one ingredient that someone hates or is allergic to or that is impossible to find at the grocery store around the corner. Mostly what I’ve found is that these recipes are adaptable. Pick one that gets it mostly right for you and then pick and choose from the ingredients list as you see fit. Make substitutions with similar foods. Play around with it. Enjoy!

 

Forbidden Cookbook: Roasted Chickens with Root Vegetables

In response to Sarah Warburton’s blog posts this week about her family trying to eat more “food-shaped food” (as opposed to processed foods that come in boxes), I wanted to share my favorite roast chicken recipe. It takes a minimal amount of prep work and practically cooks itself, and it’s healthy as well as being delicious. In fact, once I learned how to dry-brine a chicken, it became my default way of preparing whole poultry, because it makes the bird so flavorful and juicy and tender. No more dry chicken!

When we make this recipe, we use two whole birds because Tiny Beowulf can eat half a chicken on his own when he’s hungry. (I wish I were exaggerating, but he’s seven and already bigger than his nine-year-old sister, who’s of at least average height. I’m not hugely tall, but I’m also not completely short, and he comes up to my chin.) But my point is that you can modify the recipe for one chicken. You can also reduce the amount of salt you use for dry-brining, if you wish, especially if you’re seasoning the poultry the day you cook it. You will find the way to your own tastes.

 

Roast Chicken and Root Vegetables

 

2 whole fresh chickens (minimally processed, or go organic if you can)

chicken broth

kosher or sea salt

lemon pepper

garlic salt

3 whole lemons (quartered, seeds removed if desired)

baby carrots (or sliced large ones)

celery (sliced and chunked)

small potatoes (peeled or not)

onion (quartered)

extra virgin olive oil

 

1.  Combine the salt, lemon pepper, and garlic salt in a small bowl.

2.  Rinse and pat dry the chickens. Patting them dry helps give them a crispier skin in the oven. Dry-brine the chickens with these seasonings up to one or two days in advance of roasting them and put them in the refrigerator, though you can season them the same day you cook them. You’ll need about ¼ tsp. salt for every pound of chicken; add garlic salt and lemon pepper to taste. (I’m generous, especially with the lemon pepper, which isn’t as strong as garlic salt.) Stuff the insides of the chickens with the lemon wedges. (Apologize to the chickens if you feel the need.)

Dry-brining is great because it allows the salt and seasonings to absorb into the meat and then lock in flavor and juices. If you let it rest in the fridge for a day or two, you can observe over time that the chicken will look at one point as if it’s sweating. Do not be alarmed. This is part of the “moisturizing-flavorizing” process. (But don’t take my word for it. You can learn more about this process by doing a Google search for “how to dry brine a chicken” and let yourself be dizzied by the array of experts offering their guidance.)

3.  When you’re ready to cook the chickens, pour a shallow bath of chicken broth into the bottom of the baking dish. Toss in the carrots, potatoes, onion, and celery around and under the chickens. Brush olive oil over the tops of the chickens; coat them well.

4.  I use a convection oven, but you can do this in a regular oven, too. Roast or bake at 450 degrees for 15 minutes, uncovered. Then roast or bake at 450 degrees for 30 minutes, covered with a loose aluminum foil tent.

5.  Reduce heat to 375 degrees and continue to bake, loosely tented, until thigh meat (not next to the bone) reaches internal temperature of 165 degrees at least. In my convection oven, this usually takes about another hour to an hour-and-a-half when I’m cooking two chickens, but I recommend you start with 30 or 45 minutes and then just keep checking the temperature and adding on another 10-15 minutes each time as needed. After the first 30-45 minutes, remove the foil so the skin will gently brown and get crispy. Roasting or baking just one chicken may reduce your cooking times. The main goal is to make sure the bird’s internal temperature is safe.

 

I'm not a food photographer by any stretch of the imagination. Trust me, it's delicious.
I’m not a food photographer by any stretch of the imagination. Trust me, it’s delicious.

 

6.  Once the birds are out of the oven, let them rest for about five minutes before cutting them up. Serve with the root veggies and a lovely long grain and wild rice or ciabatta bread with butter. If you choose to roast just the chickens without the vegetables, serve with a salad, too.

Om nom nom!

If you make this recipe or have other tips or comments to share about dry-brining poultry or cooking chicken and vegetables, please post in the comments section below!