middle eastern

Chicken & Fig Tagine

Chicken & Fig Tagine

The perfect winter stew, made to satisfy everyone. Full of different flavors and spices it opens up the smell of the house. It can be made in a crockpot and forgotten about, or cooked for 1-2 hours with a result of tender chicken, and vegetable goodness. Tagine has a long history in Moroccan cuisine, and here I have simplified it for the average cook without stripping any flavors away.

Total Time: 1 hour 30 minutes
Serves: 4-6 people

INGREDIENTS

  • 1/4 cup flour

  • 5 tbsp tagine spices

  • 2 tbsp salt (or more to taste)

  • 6-8 boneless, skinless chicken thighs

  • 2 tbsp butter

  • 3 tbsp EVOO

  • 3 medium sized onions, peeled and large diced

  • 2-3 garlic cloves, minced

  • 1 cup raw chickpea, soaked overnight and drained

  • 1 lb carrots, peeled and large diced

  • 1 quart chicken stock

  • 2 cups warm water

  • 3 tbsp fig jam

  • 2 cinnamon sticks

  • 3 bay leaves

  • 1 lemon, juiced

INSTRUCTIONS

  1. In a small bowl, mix flour, 2 tbsp of tagine spice, and 1 tbsp of salt. Pat dry the chicken thighs and combine them with the flour and spice mixture.

  2. In a large heavy bottom pot, melt 2 tbsp of butter and 1 tbsp of EVOO over medium heat. Once it’s hot, increase the heat and cook the chicken, for 4-5 minutes, until each side is brown. Once the chicken is all brown, set them aside.

  3. In the same pot that you cooked the chicken, cook onions and garlic with 2 tbsp of EVOO over medium heat for 8-10 minutes until the onions are translucent. Make sure to scrape the chicken bits while you are cooking onions.

  4. Add the chickpea to the pot. Cook them for 3-5 minutes. Then, add carrots, 3 tbsp of tagine spice, and 1 tbsp of salt. Cook everything together for another 6-8 minutes until vegetables are getting tender.

  5. Add the chicken stock, and bring the mixture to a simmer.

  6. In a small bowl, mix warm water with fig jam. Once the tagine is simmering, add the fig water, cinnamon sticks, and bay leaves and simmer for anoter 30 minutes.

  7. After simmering, add the reserved browned chicken to the pot and cook for another 30-45 minutes.

  8. Transfer the tagine to a serving bowl and finish it with a squeeze of lemon. Enjoy!

Salted Tahini Chocolate Tart (GF)

Salted Tahini Chocolate Tart (GF)

I spent some time last week in the kitchen with the wonderful Rachel Simons - one of the three brains behind my favorite tahini, Seed and Mill! We used my background as the inspiration for this gluten free dessert. With an oat gluten free crust, tahini, and dried rose petals this is the perfect chocolate bite! We made this tart two ways: a large tart you can serve at your next dinner party, or mini tarts to accompany your coffee. Check out Rachel's amazing work right here!!

Enjoy the recipe - comment below and let me know if you try it out!

Photos by Edouard Massih & Rachel Simons

Total Time: 45 minutes
Serves: 10-12 people

Gluten Free Oat Crust:

  • 1.5 cup old-fashioned oats

  • .75 cup almond flour

  • 1/2 cup butter, melted

  • 1/2 cup honey

  • 1 tsp kosher salt

  • 1 tsp ground cinnamon

Tahini Chocolate Filling:

  • 11.5 oz dark chocolate chips

  • 11.5 oz milk chocolate chips

  • 2 cup heavy cream

  • 1/4 cup tahini

  • 2 tbsp rosewater

Salted Topping:

  • Flaky sea salt

  • Any nut & seeds (pistachio, pistachio seeds, almonds, sesame seeds)

INSTRUCTIONS

Crust:

1.    Preheat the oven to 350F. In a food processor, pulse the oats, whole wheat flour, butter, honey, salt, and cinnamon until ground and wet sand like. 

2.   Press the crust mixture into desired tart shell. Bake until golden brown, and crispy about 25-30 minutes (10-15 min for mini).

3.    When ready, transfer to a wired rack and let the crust cool. 

Filling:

1.      Pour the cream into a small saucepan, and bring to a boil. 

2.     Place the chocolate into a large bowl, and pour the cream over it. Let it sit for 2 minutes until the chocolate has softened are start mixing the chocolate mixture. 

3.     Add tahini, and rosewater. Mix until chocolate has been fully incorporated, and the chocolate filling is thick and smooth. 

4.     Pour the chocolate filling into the tart crust, tap the tart against the countertop to pop any air bubbles. 

5.     Place the tart in the fridge, and let chill for 1-2 hours. 

6.     To serve: When ready let the tart come to room temperature for 20 minutes. Slice the tart with a warm knife, Finish with sea salt, nuts, and seeds. 

Cheers!