Chicken Tagine with Carrots, Apricots & Preserved Lemon

Chicken Tagine with Carrots, Apricots & Preserved Lemon

“Be of love (a little) more careful than of anything.” -e.e cummings

Like you, I planned to start the year with poise and in perfect control of my diary, my diet, my conversations, my life.

How are you doing with all that?

This side, I can report, has started in much the same way that the work year ended last year. Jelle and I are scrambling around. He’s decided to trade futures recently, so in effect his day starts at 7 30 am and ends with the last bell of the American market at 11 pm our time. To some extent, it suits me – my better hours begin in the late afternoon and evening. But 11 pm (unless you’re living in Spain or Portugal) isn’t the ideal time to catch a dinner together. In fact I had to really convince Jelle to pop a sumptuous chocolate filled raspberry into his mouth tonight, as he slouched up the stairs, the lids of his small blue eyes drooping thickly. I may have fed it to him as he gave me a smooch on his way up.

The year has just began and post a wonderful holiday of good food and plenty of sleep, we’re tired. Bodies have slipped back into the old pattern. Emptied by the end of our respective days, but fuelled by new plans and hopes for the future and a love for what we do.

I was thinking about love (A Valentine’s day piece I’m working on may have something or nothing to do with this). It carries with it a huge risk, doesn’t it?

Does he love? Does he love me still? It demands care and tender hands. It needs your time and patience. While it is a pleasure to give yourself unto it and its demands, anyone who is managing a house/family/career/studies (insert your challenge here) will agree that this isn’t always the easiest thing.

Elaborate dinner dates that end in long conversations over drinks, and steamy kisses on the couch on never-ending nights slip further away, the deeper one gets into a relationship and the more demanding the goals you’ve set become. Not for want of trying, dinner dates out are often combined with “catch up sessions” with couple or single friends who also seem to be juggling similar sets of obligations and diaries.

A breakfast in bed together on a Sunday, which often led to giggly wonder at still being in the same position come the afternoon is now followed by a mad dash to get all the groceries you may need for the week, while you have his able hands to help you lug the bags around horrid, crowd infested shopping malls. Oh, wait…perhaps I’m just speaking about myself now. Oh, bother. Don’t leave me hanging, will you?

Love needs care. I think that’s what Mr Cummings meant. Without doubt, one needs to be wary of its fickle nature, its ruses, its potential wickedness. One must be careful. But even more so of preserving it. I know this, it gnaws at me. Not because of the seven steps I took around the fire that fine day in May in the Natal Midlands. But because I know my husband deserves that sort of care. And more dinner dates on never-ending nights that involve two.

If you read this, Jelle, this tagine, which I know you love, is really especially for you. We honeymooned in Morocco and have sought Moroccan cuisine for as many celebratory dinners on travels, that we could and can find.

In fact, eating food cooked and flavored in the style of North African cuisine, has become a source of great comfort and joy in our home. For large parties and dinners for two.

Jelle, I hope you don’t mind too terribly, I’ve shared a few of our special moments here. Well, you really have no choice eh?

(Oh, and honey…commenting here would be weird. Rules according to blog owner. xx)

Note: you can use a tagine (mine wasn’t deep enough) or a tightly sealed pot for the same effect for this dish.

Row by row, L-R: Chez Ali, Marrakech; WC2010, Cape Town;Central Park Zoo, NYC;Ring of Kerry, Ireland;Movies in 3D; Our wedding, Ourika valley, Morocco; Brother’s wedding, Durban; Medina, Marrakech;Queen’s Plate 2010; kiss in our kitchen;MCQP2010;Cape Town stadium;Yankee Stadium,NYC;Statue of Liberty;Lunch in city, Marrakech

Ingredients

1 medium onion, sliced

20 ml olive oil, plus extra

500 g free range chicken fillet, cut into cubes 4 cm cubes (or pieces)

4 cloves of garlic

2 cm fresh ginger

3 t harissa paste or 2 large red chillies, chopped

2 cinnamon sticks

1 t saffron, soaked in 1/3 cup water

2 t zaa’tar

2 t ground cumin

4 cardamom pods, bashed

1 t paprika (hot or sweet)

1 t ground coriander

1/2 t ground cinnamon

250 ml chicken stock (I use NoMu fond)

2 x 410 g chopped, peeled tomatoes

4 medium carrots, chopped

1 t sugar

125 ml dried apricot halves

2 slices preserved lemon, chopped finely – Recipe for Instant Preserved Lemons here.

salt, to taste

Honey, to serve

Method

Heat a large (wide and deep) oven and stove proof saucepan on medium, add oil and fry onions and cinnamon sticks till onions just start to brown.

In an pestle and mortar pound the ginger, garlic, chilli/harissa till smooth. Add a bit of salt to aid break down.

Add to the chicken, coat well and add to pot.

Brown chicken on all sides. Turn heat up a little if you have to and add a little more oil.

Once browned, sprinkle with a little salt

Lower heat to medium and add the rest of the spices, including the soaked saffron. Stir well to mix.

Add the chicken stock and cook for 5 minutes or so.

Add tomatoes, carrots, sugar and more salt. Taste and adjust.

Allow to cook for 10-12 minutes. Heat the oven to 180˚C in meanwhile.

Remove pot from heat on stove. Carefully cover with heavy duty foil and seal well. Make a small gash in the centre with a sharp knife.

Bake for 45 minutes.

Remove from oven. Add apricots and lemons and bake for further 25 -30 minutes.

The apricots will mellow and add a tangy profile to the dish, the lemons will relax and become aromatic.

I add a generous swirl of honey, mix well and serve over couscous with pomegranate studded yoghurt or mint and cucumber salad.


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By |2017-05-08T12:49:13+00:00January 12th, 2012|Chicken & Poultry, Food, Holidays, Mains, Recipe Index, Recipes|7 Comments

7 Comments

  1. Kim Mari January 13, 2012 at 8:26 am - Reply

    beautiful photos Ishay and lovely writing as usual xx – will definitely try this recipe!

    • Ishay January 14, 2012 at 1:02 pm - Reply

      Hi Kims. Thank you and have fun with the recipe. Best eaten day after x

  2. Hila January 13, 2012 at 8:52 am - Reply

    MY mind has been on a similar train the last few months. Having a child definitely teaches you how much love can grow but at the same time you need to learn new ways of expressing love with your partner so that they know, without a doubt, that your love has grown to accommodate the new one and not shifted at all.

    • Ishay January 14, 2012 at 1:05 pm - Reply

      Hey Hila. Oh, I imagine as young parents you guys have had to will keep on working on balance and handling changes. Good luck and much love to you both too…p.s i have your fenugreek seeds.

  3. arthi January 13, 2012 at 10:46 am - Reply

    Lovely pics ishay..and a lovely post. Hope you & jelle have some plans for the valentines day!!xx

    • Ishay January 14, 2012 at 1:06 pm - Reply

      Hello darling Arti. Thank you, I have not crossed the V-day bridge, but I, sure we will do something nice. If you have ideas, I’m all ears…

  4. […] Tagine (Adapted for radio, original recipe here) Ingredients 1 medium onion, sliced 20 ml olive oil, plus extra 500 g free range chicken fillet, […]

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