Bold and Fruity Chicken Tangine

BOLD AND FRUITY CHICKEN TAGINE
Credit: Executive Chef Rachel Reuben, Food Fix Kitchen  

We wanted to share a recipe with you that was made at the Dishing with the Media Harvest Celebrations Event.  They featured some delicious recipes including Carrot Curry Kale Chips and Lemon Seed and Pepper Crusted Grilled Pork.  With summer right around the corner, we thought it would be great to share this Bold and Fruity Chicken Tangine recipe to get your mouths’ watering for the tasty food summer has to offer!  

www.DishingwiththeMedia.com/recipes

 

Bold and Fruity Chicken Tangine Picture
Makes 4 servings, or 8 pieces

8 chicken thighs with bones and skin
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
2 teaspoons paprika
1/2 teaspoon ground cinnamon
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
4 cloves garlic, crushed whole
1 medium yellow onion, diced
2 strips fresh lemon peel
2 sprigs fresh thyme
1 bay leaf
Pinch saffron threads
1/8 cup rosewater
¾ cup dry white wine
1 cup low-sodium chicken broth
1 cup pitted green olives
¼ cup dried pitted dates*
¼ cup dried apricots*
¼ cup dried figs*
1 whole wheat pita or other Middle Eastern flatbread, cut into thirds, warmed but not toasted
1/2 cup chopped roasted pistachios, optional for finishing
1/4 cup chopped fresh cilantro, optional, for finishing

*Fruit Bliss’s apricots, prunes and figs are recommended

  1. Remove skin from thighs and reserve. Trim fat and reserve with skin. Partially debone for easy removal after cooking, (make cuts around bone but keep bone in place for cooking; bones will impart more flavor but we don’t want to serve with bones).
  2. Combine the cumin, coriander, ginger, paprika and cinnamon and season the spice blend with pepper and salt (keeping in mind that the olives will be adding an element of salt). Using a large bowl, sheet tray or zip bag, sprinkle the spice and seasoning mixture over the chicken and toss to coat evenly on all sides. Set aside in the refrigerator to infuse for 1 hour.
  3. Set a large Dutch oven or pressure cooker over medium-high heat and add a thin coating of vegetable oil. Add the chicken skins and fat and cook, stirring occasionally, until several tablespoons of liquid chicken fat have rendered, about 10 minutes. Remove skin and any solids from the pan, once browned and rendered, and discard.
  4. Using the rendered chicken fat, brown (2-3 minutes per side) the spice/seasoned chicken on both sides in batches, careful not to crowd the pan, and then transfer to a platter and hold aside. Add a little more oil to the pot, if needed, and sauté onions until soft and translucent, but not browned, about 4-5 minutes. Add garlic and sauté for a minute until aromatic but not browned. Deglaze pan by adding rosewater and wine, scraping up the brown bits on the bottom of the pan. Cook at a boil for 1 minute. Add chicken stock. Add the chicken back to the pot along with the lemon peel, thyme, bay leaf, and saffron, if using. Bring to a boil.
  5. FOR CONVENTIONAL STOVETOP OR OVEN COOKING: Cover and reduce heat to a simmer, cook until the chicken is very tender, 30 minutes longer on stovetop, or in a 400 oven for 45 minutes. Add fruit and olives to mixture, and continue to cook for 5-7 minutes. FOR PRESSURE COOKER COOKING: seal pressure cooker and bring to full pressure over medium-high heat. Once pressure is attained, reduce heat and cook for 15 minutes. Release pressure, open cooker and add olives and fruit. Cover and bring to pressure once again, then remove from heat and allow pressure to release. Remove the thyme and bay leaf before serving. Sprinkle with chopped pistachios and cilantro and serve.

 

This recipe and others are available on Dishing with the Media

Greek Turkey Burgers

Are you day dreaming of warmer weather?  If you are, we have the perfect recipe for you.  This is one of our favorites.  Put a new spin on Turkey Burgers with Dill Yogurt Dipping Sauce.  It’s a great way to get your kids to try new foods and an even better way to get your family to sit down for dinner together!

Photo Credit: amesis via Compfight cc

Ingredients:

  • 1lb ground turkey
  • 1 can chickpeas, rinsed
  • 1 cup fresh spinach, chopped
  • 1/2 cup crumbled feta
  • 1 tsp salt
  • 1 1/2 tsp pepper
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tbsp fresh dill, minced (optional)

Serve with dill yogurt sauce:

  • I cup fage yogurt
  • 1-2 tbsp fresh minced dill
  • Juice of 1/2 lemon

 

 Method:

  1.  Mix ground turkey, chick peas, fresh spinach, crumbled feta, salt, pepper, oregano, ground cumin, and fresh dill.
  2. Shape into patties.
  3. Cook in 1 tbsp olive oil on med-high heat for about 20 min, flipping half way.

 

Grilled Corn on the Cob

It’s no secret that corn on the cob is a summer staple. But what about grilled corn on the cob? Not only does it give the corn a different flavor, it also gives the corn a nice appearance. Try this recipe out with your families at your next summer event and let us know your variations!

Photo Credit: Another Pint Please… via Compfight cc

Ingredients

    • 8 ears corn, pull back husks
    • 2 tablespoons butter of choice
    • Optional toppings: black pepper, red pepper, a sprinkling of salt, lemon or lime juice

 

Method

    1. Preheat grill to medium-high heat.
    2. Pull back the husks, leaving the husks on, remove the strings from the corn, and pull husks back over corn to cover. Place corn in a large pot or bowl and cover with water. Let stand for 30-45 minutes. Drain.
    3. Once drained, place corn on grill, and grill for 8 minutes on each side or until husks appear slightly blackened. Serve grilled corn with butter and toppings of choice.

 

This recipe was adapted from Cooking Light. To see more of Cooking Light’s corn recipes click here.

 

Summer Ratatouille

We love soup at my house. However, we miss it in the summer months because it’s just too hot to enjoy it. Luckily, this Summer Ratatouille recipe can be served both hot or cold, making it a great option for these warm summer months!

Summer Ratatouille

Photo Credit: alykat via Compfight cc

Ingredients

  • ½ cup olive oil
  • 2 large onions thinly sliced
  • 2-3 minced garlic cloves
  • Small eggplant peeled & diced
  • 1 large can of whole peeled tomatoes
  • 4 zucchini sliced
  • 2 green peppers, cleaned & diced
  • ½ teaspoon basil
  • ½ teaspoon thyme
  • Salt & pepper to taste

 

Method:

  1. Heat oil in heavy sauce pan
  2. Add onions & garlic brown quickly over high heat
  3. Add eggplant & tomatoes & mix
  4. Crush mixture with back of wooden spoon
  5. Add zucchini & green peppers & mix well
  6. Add all seasoning, cook 2-3 minutes over high heat, stirring most of the time
  7. Cover & simmer for 1 hour, stirring once or twice until sauce is thick & creamy

 

*Recipe provided by The Darsa Family

Argentinean Pork with Chimichurri Sauce

While a hotdog or hamburger in the Summer is always a classic, I found this delicious grilled pork recipe from the Global Kitchen Cookbook. This recipe is bursting with flavors like fresh parsley and lemon juice and is sure to wow your friends and family at your next BBQ!

Global Kitchen’s Argentinean Pork with Chimichurri Sauce
Serves 4

Ingredients

  • 6 tbsp olive oil, divided
  • 1 cup fresh parsley leaves, divided
  • 2/3 cup fresh cilantro leaves, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp crushed red pepper
  • 1 (1lb) pork tenderloin, trimmed
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper
  • cooking spray (we like to use canola oil spray)
  • 1 tbsp fresh oregano leaves
  • 1 tbsp fresh lemon juice
  • 1 tbsp sherry vinegar
  • 2 garlic cloves, chopped
  • 1 shallot, chopped

Method

  1. Combine 2 tbsp oil, 1/4 cup parsley, 1/3 cup cilantro, cumin, and crushed red pepper in a shallow dish. Add pork. Cover with plastic wrap and allow to marinate in the fridge for 1 hour, turning once.
  2. Preheat grill to medium-high heat.
  3. Sprinkle the pork with 1/2 tsp salt and black pepper. Cook pork on cooking spray-coated  grill for about 8 minutes. Turn over and cook for an additional 7 minutes or until the internal temperature reaches 145˚F. Remove from heat and allow to rest for 5 minutes. Slice pork crosswise.
  4. Place remaining 3/4 cup parsley, 1/3 cup cilantro, 1/4 tsp salt, oregano, and remaining ingredients in a food processor. Pulse 10 times. While the food processor is on, drizzle the remaining olive oil through the food processor’s chute. Serve Chimichurri with the pork.

 

 

Go global this Summer with Cooking Light’s Global Cooking guide!

Summer Veggie Pasta Salad

With Summer officially arriving tomorrow we wanted to share a recipe that’s great to serve all summer long and kid-friendly. We love this recipe for both its simplicity and its taste, plus it’s a great way to get some extra veggies onto your kids’ plates! It takes about 15 minutes to make and can easily be made with the help of your little ones. Have your little assistant/s help you with washing the tomatoes, measuring the seasonings, squeezing the lemons, and even sprinkling the parmesan cheese!

Summer Veggie Pasta Salad
Serves 4 as a side dish

Ingredients

  • 2 cups uncooked penne
  • 12 cherry tomatoes
  • 4 tbsp extra-virgin olive oil, divided
  • 3/8 tsp kosher salt, divided
  • 1/2 tsp black pepper, divided
  • 1 tbsp minced shallots
  • 2 tbsp fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried basil
  • 1/2 cup pitted black olives, halved
  • 2 cups baby spinach
  • Parmesan cheese, optional

 

Preparation

  1. Preheat oven to 400˚F.
  2. Cook pasta according to package directions, omitting salt and fat; drain and set aside.
  3. Place tomatoes on a baking sheet pan. Drizzle with 1 tablespoon olive oil; sprinkle with salt and  black pepper. Bake at 400° for 10 minutes. Remove tomatoes from pan; let  stand 10 minutes. Cut tomatoes into halves.
  4. Combine shallots and the next 4 ingredients (through honey) in a small bowl, stirring with a whisk. Gradually add remaining 3 tablespoons oil, stirring constantly with a whisk. Stir in remaining 1/8 teaspoon salt and 1/4 teaspoon black pepper.
  5. Place pasta, tomato, olives, and spinach in a large bowl; toss. Drizzle juice mixture over pasta mixture; toss. Sprinkle with cheese if desired.

 

 

This recipe was adapted from Cooking Light.

Grilled Stuffed Portobello Mushrooms

Photo courtesy of Cooking Light

Celebrate this Memorial Day weekend with a deliciously grilled portobello mushroom cap! This recipe makes a great dish for vegetarian BBQ-ers or those looking to cut back on meat. We here at MDIO are hoping you all have a happy and healthy Memorial Day!

 

Ingredients

  • 2/3 cup chopped plum tomato
  • 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
  • 1 teaspoon olive oil, divided
  • 1/2 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary
  • 1/8 teaspoon coarsely ground black pepper
  • 1 garlic clove, crushed
  • 4 (5-inch) portobello mushroom caps
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons low-sodium soy sauce
  • Cooking spray
  • 2 teaspoons minced fresh parsley

 

Preparation

  1. Prepare grill.
  2. Combine the tomato, cheese, 1/2 teaspoon oil, rosemary, pepper, and garlic in a small bowl.
  3. Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1/2 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
  4. Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted. Sprinkle with parsley.
  5. Notes: Since the garlic isn’t really cooked, the mushrooms have a strong garlic flavor. Grill the mushrooms stem sides down first, so that when they’re turned they’ll be in the right position to be filled. If you want to plan ahead, remove the gills and stems from the mushrooms and combine the filling, then cover and chill until ready to grill.
The recipe and photograph in this post were provided by Cooking Light. To see the originals please click here.