I'm finally back after quite a break! We
spent a week in LA and another week in NYC and I must say it was amazing to be
back in that bustling city I love so much.. I will write about my US foodie
adventures in the next post, but for now I will share my delish Chicken Tajine
recipe as promised over the weekend..
I had to go through some unexpected personal stuff
when I got back from the States, and so I took a few days to do absolutely
nothing.. I spent the time enjoying Phares and his first babbles, do loads of
therapeutic cooking and watch plenty of silly TV which kept my mind off stuff..
One of the not so silly shows I watched was Jamie's Oliver's food escapade to
Marrakesh.. I love Jamie, he's so simple, cooks from the heart and anyone who
knows me knows I have a weakness for the British boys :)
I've been to Marrakesh a few times.. It's a beautiful
city with loads of yummy food.. I remember spending fun times with dear friends
eating gorgeous pastries while sitting in the courtyard of lovely Riads (large villas converted into boutique hotels).. So watching Jamie make a Beef and a Chicken Tajine the other day, made me want to get into my
kitchen and do my own version of this Moroccan comfort food..
I didn't have whole chicken pieces so made this
with frozen chicken breasts I had in the freezer. I also used Iranian dried fruit which my beatiful Mami in law Ronnie got fot me. It is my version of a Tajine, with what I had in the pantry and it turned out delish so I hope you enjoy it ;)
Much love,
D xx
Easy. Prep & Cook Time 1h30
Serves 4 - 6
- 8 chicken breasts
- 1 large onion chopped
- 4 garlic cloves, minced
- 2 cups butternut squash, cut into 2cm chunks
- juice of 1 lemon, then cut it into quarters
- 1 cup green olives, pitted and halved
- 2 tbsp lemon marmalade
- 1/2 tsp chili flakes
- 1 tsp cumin
- 1 tsp turmeric
- 1 tbsp zereshk (dried Iranian berry)
- 3 cups chicken stock
- 1/4 cup apple cider vinegar
- 1/4 cup chopped parsley
- salt and pepper to taste
In a large pot (cast iron or tajine pot if available but not necessary), heat a little olive oli and sear the
chicken breasts until golden brown on each side. Remove from the pan and set
aside.
Add a little more oil and cook the onions and garlic for a few minutes,
deglazing the pan. Return the chicken back to the pot and add all the ingredients
apart from the parsley.
Bring everything to a boil, then cover and simmer for about
an hour or until the chicken is tender and I like it even a little shredded. When ready, add the parsley and let the
Tajine stand for about 10 minutes. Make the couscous by following the instructions
on the pack, and sprinkle with a little parsley and serve with the Chicken Tajine. Enjoy!
