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Chicken Tagine with Chickpeas
Chicken Tagine with Chickpeas
This recipe is a basic Moroccan chicken tagine with chickpeas. The tagine cover has a well in the top. Filling it with cold water allows all of the condensation to return to the bottom of the pot. Cooking in a tagine requires very little liquid while trapping in all of the heat. The thighs are so tender that the bone pulls right out. Serve the chicken and chickpeas with couscous.
Equipment
- tagine
Ingredients
Chicken Seasonings
- 6 bone in chicken thighs
- 1 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/4 tsp ground ginger
Slow Cooker Chicken Thighs
- 2 tbsp olive oil
- 1 medium white onion sliced
- 4 garlic cloves minced
- 2 medium tomatoes diced
- 16 oz chickpeas
- 1/2 tbsp smoked paprika
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp cayenne pepper
- 2 bay leaves
- 1/2 cup chicken stock
Instructions
- Season the chicken thighs.
- Heat up the olive oil in a large tagine over medium heat. Add in the thighs, skin side down. Brown the chicken for 5 minutes a side. Remove from the tagine and set aside.
- In the same tagine, cook the onions and garlic for 5 minutes.
- Add in the tomatoes and cook for 5 minutes.
- Add in the seasonings, stock, and chickpeas. Place the chicken thighs on top.
- Place the cover of the tagine on. Reduce the heat to medium low and simmer for 45 minutes
Bukkake Udon
Bukkake Udon
In the Japanese culinary world, bukkake means “to splash lIquid upon.” It means the same thing in the porno world. Both will require slurping. Bukkake Udon contains thick wheat noodles served with a chilled broth made of dashi, soy sauce, mirin, and sugar. The noodles have a variety of toppings: ramen egg, pickled ginger, green onions, nori, fried garlic, bonito flakes, toasted sesame seeds, etc. The chilled broth is then poured over the noodles. You can look at it almost like a wet noodle salad. Never has bukkake been so refreshing on a hot summer day.
Servings: 1
Ingredients
- 1/2 tbsp mirin
- 1/2 tsp sugar
- 1/8 cup soy sauce
- 1/3 cup dashi stock
- 7 oz udon noodles
Bukkake Toppings
- 1 ramen egg
- pickled ginger
- green onion chopped
- nori crumbled
- toasted sesame seeds
- bonito flakes
- fried garlic bits
Instructions
- Dissolve the sugar into the mirin and soy sauce.
- Mix with the dashi and chill.
- Bring a small pot of water to boil. Boil the udon noodles for 4-5 minutes. Drain and chill under cold water.
- Add the noodles to a bowl.
Scallop Cherry Tomato Ceviche
Scallop Cherry Tomato Ceviche
This Salvadoran-style ceviche is made with bay scallops, cherry tomatoes, green onions, jalapeños, cilantro, and the juice of 6 limes. The scallops will need to marinate for at least 6 hours to let the acidity of the lime “cook” them before serving. The ceviche goes great with tortilla chips or on tostada shells.
Servings: 4
Ingredients
- 1 lb fresh bay scallops washed
- 1 pint cherry tomatoes quartered
- 4 green onions chopped
- 1 jalapeño finely chopped
- 1/3 cup cilantro chopped
- 6 limes juiced
- sea salt
Instructions
- Mix the scallops with the cherry tomatoes, green onions, jalapeño, and cilantro. Arrange in a single layer in a wide glass dish. Squeeze the juice of 6 limes over the scallops. Season with sea salt. Cover and let marinate in the refrigerator for 6 hours before serving, giving a a stir every couple of hours to ensure equal marination.
