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    CHICKEN AND DATE TAGINE
    from "Sheila Lukins All Around the World Cookbook" by Sheila Lukins

    When marinating chicken and lamb for tagines, I use a combination of ingredients that is considered classic in Morocco. The flavor the marinade imparts is quite delicious and it serves as a basic palette for many stewed dishes. To this chicken tagine I've added a cinnamon stick, orange zest, dates and tomatoes. A bit of broth and a slow simmer is all it really needs. Serve in bowls filled with couscous and you have an uncomplicated family dinner or a dish special enough for guests.

    Serves 6
    INGREDIENTS (CLICK TO BUY)

    1 chicken (about 3 1/2 pounds), cut into 10 serving pieces, trimmed of wing tips
    1 cup chopped onions
    6 cloves garlic, minced
    1 cup chopped flat-leaf parsley
    1/2 cup plus 3 tablespoons coarsely chopped fresh mint leaves
    1 teaspoon ground cardamom
    1/4 teaspoon crumbled saffron threads
    1/4 cup extra virgin olive oil
    1/4 cup fresh lemon juice
    1 cinnamon stick (3 inches long)
    Strips of peel from 1 orange, pith removed
    2 1/2 cups chicken broth
    Salt and freshly ground black pepper, to taste
    1 can (15 1/2 ounces) chickpeas (garbanzo beans), drained and rinsed
    8 ounces pitted large dates, halved
    6 ripe plum tomatoes, seeded and cut into 1/2 inch dice
    4 to 5 cups cooked couscous

    Print recipe
    PREPARATION

    1. Rinse the chicken pieces well, removing any excess fat and pat dry. Place the chicken in a large bowl. Add the onion, garlic, parsley, 1/2 cup mint, cardamom, and saffron, then the oil and lemon juice and toss well to coat and combine. Cover and refrigerate 8 hours or overnight. Turn the pieces occasionally.
    2. To cook the tagine, place the chicken with the marinade in a large heavy pot. Add the cinnamon stick, orange peel, broth and salt and pepper. Slowly bring to a boil over medium-high heat, reduce the heat to medium low and simmer; partially covered for 30 minutes. Stir in the chickpeas, dates and tomatoes; simmer partially covered for another 30 minutes.
    3. To serve, remove the cinnamon stick and peel. Divide the couscous among 6 shallow bowls*. Spoon the chicken and sauce atop and sprinkle with the 3 tablespoons chopped fresh mint.
    *FreshDirect Note: If package instructions do not exist for the couscous, simply measure out 1 1/4 cups of water for each 1 cup of dry couscous you plan to prepare. Bring the water to a boil in a saucepan, adding a teaspoon of butter and a dash of salt for flavor, if desired. When the water boils, stir in the couscous, cover the pot and remove it from the heat. Allow the pot to stand, covered, for 5-8 minutes. Fluff couscous with a fork and serve. One cup dry couscous makes approximately 3 3/4 cups cooked couscous.



    Use Kosher Chicken
    Product nutrition and information
     Quantity Ingredients Est.Price
      Whole Chicken, Fresh, Grade A - $1.99/lb
     Grade A
     
      White Onion, Large - $1.49/lb
     Farm Fresh, Lg
     
      Italian Parsley - $1.99/ea
     Farm Fresh
     
      Mint - $1.99/ea
     Farm Fresh
     
      FreshDirect Ground Cardamom - $7.99/ea
     2.25oz
     
      Roland Pure Spanish Mancha Saffron
    This product is currently unavailable.
     
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
     
      Juice Oranges Family Pack - $3.99/each
     each, Farm Fresh
     
      FreshDirect Chicken Stock - $3.49/ea
     pint
     
      Goya Chick Peas - $1.29/ea
     15.5oz
     
      FreshDirect Medjool Dates - $5.79/8oz
     Container
     
      Plum Tomato, Large - $1.99/lb
     Farm Fresh, Lg
     
      Bel Aria Plain Couscous - $2.99/ea
     17.6oz
     
    You May Already Have
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
     25oz
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      FreshDirect Tellicherry Peppercorns - $3.79/ea
     2.25oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      FreshDirect Cinnamon Sticks - $3.69/ea
     1.2oz
     
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