Feed A Cold

Vancouver is suffering the worst snow storms that I’ve seen in my thirty years here.  There has been snow on the ground since about the 15th of December, and yesterday’s storm must have dropped another foot or so on the city.  This is so unlike us.    While pretty to look at, the snow has severe disadvantages for old farts like us, making it almost impossible to get around.  I was out for a couple of hours  yesterday, but my best gal hasn’t left the house so far this year.

However there are advantages to such enforced isolation:  We’ve both taken the opportunity to cook our little hearts out, especially herself. Magnificent breakfasts have been created, fit for kings (including my first attempt at chilaquiles on New Year’s Day that I thought were pretty good); and we have both baked tasty breads.

My bride gave me a huge tagine dish for Christmas.   It turned out to be the perfect vehicle for my unkneaded bread, and I’ve used it twice already to that purpose.  I also used it to create a chicken tagine for dinner the other night that was quite successful (recipe at the end of this post).  On her side, the boss has cooked a wonderful chicken pot pie, and a batch of the very finest mince pies.

Let the snow keep piling — we have a larder full of goodies to keep us warm!

Recipe for Chicken Tagine

This is best made using a tagine dish but, as you will see, a casserole dish would be just fine too.

First make up the spice mixture:

1 tsp cayenne      2 tsp ground black pepper     1 1/2 tbsp paprika                          1 1/2 tbsp ground ginger       1 tbsp tumeric    2 tbsp cinnamon

Rub half the mixture into about 2lbs of chicken (thighs and breasts) cut into 1 inch pieces and let those marinate for a bit.

Pre-heat the oven to 300.  Prepare a dish, either a casserole or tagine and heat it on the stovetop.

Rough grate 2 medium onions and in the dish, slowly fry the onions, three crushed garlic cloves, and the rest of the spice mix in a couple of tbsp of olive oil.  You want the onions soft and translucent, about 10 minutes on low.

Open a large can of whole tomatoes and separate the tomatoes and the juice.

In a large pan, brown off the spiced meat.  Use a little oil and a little tomato juice to keep them moist while they brown.  As each batch is done, add the meat to the dish with the onions.

To the dish add the rest of the tomato juice, the tomatoes, crushed roughly, a pint of hot chicken stock, flaked almonds, a tablespoon of honey, and whatever dry fruit you have (a palmful of raisins, perhaps, another of sultanas, and a handful of chopped dried apricots).  Add some saffron if you have it.

Bring to the boil and then transfer the dish to the oven.  Cook covered for 90 minutes.   Garnish with fresh cilantro and serve immediately with couscous or rice.

Hope you like it!