Moroccan Chicken Tangine
This recipe is free of the common eight food allergens: Wheat/Gluten, Eggs, Soy, Milk, Peanuts, Tree Nuts, Fish, Shellfish. It is also free of corn, sugar, and alcohol.
Traditionally made in a clay pot, called a tangine, this flavorful Moroccan dish can be made on the stove top.
Ingredients
1/2 chicken cut into 5 pieces or 2 pounds of chicken parts
3 medium carrots, sliced
1 medium red onion, sliced
2 medium tomatoes, diced
2 small lemons, sliced and seeds removed
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 bay leaf
8 dried Turkish apricots or 1/4 cup dried unsweetened fruits
2 cups water
Directions
Mix salt, paprika, black pepper, ginger, turmeric, cumin and cinnamon to create a spice rub. Rinse and dry chicken then rub with spices, making sure to get it under the skin. Toss with remaining ingredients, except water, and marinate for a minimum of 2 hours. Transfer to pot and add water. Bring to a boil, reduce heat to a low simmer, then cook covered for 30 minutes. Remove lid and then simmer to reduce liquid, about an additional 15 minutes. Serve with rice.
Serves 5
Read the blog entry about dealing with food cravings.
Ingredients
1/2 chicken cut into 5 pieces or 2 pounds of chicken parts
3 medium carrots, sliced
1 medium red onion, sliced
2 medium tomatoes, diced
2 small lemons, sliced and seeds removed
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons salt
2 teaspoons paprika
1 teaspoon black pepper
1 teaspoon ginger
1 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1 bay leaf
8 dried Turkish apricots or 1/4 cup dried unsweetened fruits
2 cups water
Directions
Mix salt, paprika, black pepper, ginger, turmeric, cumin and cinnamon to create a spice rub. Rinse and dry chicken then rub with spices, making sure to get it under the skin. Toss with remaining ingredients, except water, and marinate for a minimum of 2 hours. Transfer to pot and add water. Bring to a boil, reduce heat to a low simmer, then cook covered for 30 minutes. Remove lid and then simmer to reduce liquid, about an additional 15 minutes. Serve with rice.
Serves 5
Read the blog entry about dealing with food cravings.
Photographs and food styling by Krista J. Essler, LAc, BAE
© Essler Wellness Enterprises 2011
© Essler Wellness Enterprises 2011
