Sunday, April 18, 2010


Tajines are Moroccan. Interesting flavors.
Another Wally combo, this one edited from a NY Times idea. start stove, oil pot, begin chicken skin side down,

2 T. olive oil
4 chicken Thighs
2 onions chopped
1 teaspoon minced garlic
1/2 teaspoon ginger
1 pinch cumin seeds
1 heaping Tablespoon Recaito (Goya Cilantro cooking base)
1 1/2 teaspoons cinnamon
3 prunes chopped
1/2 cup cranberries and raisins
1 14oz can petite dice tomatoes
1 cup bunny Luvs
1 can 14 oz chickpeas with juice
1/2 cup Bulgar
salt & Pepper
1 cup chopped cilantro and parsley for garnish

Layer in that order. Steam 5 min at pressure. Toss in greens last right before serving. A bit juicy at start, bulks up when stored. Would have to serve in bowls at first.
Good. Changes, less Chickpea juice from can, more fresh green veg, Asparagus, green beans, cauliflower, etc. Apricots instead of prunes. No skin on chicken. Use fresh ginger more garlic and more ginger.

No comments: