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Apple Chicken Tagine

November 12, 2014 by Dan Leave a Comment

Apple Chicken Tagine by D Fenwick, http://dfenwickphotography.com

Apple Chicken Tagine

 

An old proverb suggests that a man’s affection is most quickly gained thru food, undoubtedly good food being the key.  I would add the caveat that creating good food is easily attained by using a tagine!  You might remember a few recipes back that we got one – and love it!  (If you do not yet own one, you can still create the yumminess with a large skillet and well fitting cover.)

This delicious recipe uses apples, so bountiful right now, and chicken thighs making it a low cost meal with big flavor – enjoy!

2 tablespoons Olive Oil
8 Chicken Thighs, boneless
4 large tart Apples (6 to 8 small)
2 cups Chicken Stock
1/2 to 3/4 cup chopped Dates
2 teaspoons ground Cinnamon
1/2 teaspoon ground Nutmeg
1/2 teaspoon ground Allspice
1 teaspoon chopped, fresh Mint
Slivered Almonds
Sprigs of Mint

Place 2 tablespoons of olive oil in your tagine and heat over medium heat.

While the oil is heating, cut your chicken thighs into bite sized pieces. (You could substitute lamb if you prefer.) When the oil is hot, place the chicken into the tagine and lightly brown, cooking off most of the extra liquid from the chicken.

While the chicken is cooking, peel and core your apples. Cut them into bite sized pieces. Once the chicken is browned, add the apple to the chicken, then add the chopped dates. Stir. Now add 2 cups of chicken broth, 2 teaspoons of cinnamon, 1 teaspoon chopped fresh mint and a half teaspoon each of allspice and nutmeg. Stir. Bring to a simmer and then turn down to low to medium low and let simmer for an hour.

Serve over rice and garnish with sliced almonds and mint sprigs.

Filed Under: Photo, Recipe Tagged With: apple, chicken, Dinner, Tagine

Tagine Tikka Masala

September 25, 2014 by Ginger Leave a Comment

Chicken Tikka Masala by D Fenwick, http://dfenwickphotography.com

Chicken Tikka Masala

 

I’m still obsessing over the lovely tagine my husband gave me for our anniversary.   Converting recipes over to cook has infused new life (and flavors) into our meal rotations.   This dish worked very well for a meal that could cook slowly on a back burner while I worked on other endeavors.  My inspiration for this recipe comes from Rachael Ray’s latest magazine, so please consider this a tagine makeover of her simple and inspired recipe.  (The original dish is a 30 minute meal, but I made mine in the early afternoon to bubble happily away on the stovetop until we were ready to eat later.)

Ingredients:

pat of butter
1 Tablespoon of garlic infused olive oil (but extra virgin olive oil will work too)
3 cloves of garlic, finely chopped
2 inches of fresh ginger, peeled and shredded on a microplane grader (chopping finely works too)
1 small shallot finely chopped
1 sweet potato, peeled & cubed
1 – 2 lbs of boneless chicken thighs, cubed  (depending on how many people you are feeding!)
1 – 2 cans of fire roasted tomatoes (depending on how many people you are feeding!)
1 teaspoon garam masala
1/2 teaspoon smoked paprika
2/3 cup heavy cream
1 10 oz bag of frozen peas, thawed

optional: jalapenos, finely chopped
optional: shelled edamame, cooked (I used a 12 oz bag)
optional: rice (this recipe has potatoes in it, but if you want rice too – go for it!)
optional garnish: slivered almonds, cilantro

In your tagine (or pot), heat the olive oil and butter over medium heat; add cloves, ginger, jalapenos, and shallot and stir until shallots are translucent (about 5 mins).  Add garam masala & paprika stirring quickly to incorporate the spices throughout the oil mixture.  Add the cubed chicken and mix well; then add tomatoes and cream.  Once the dish begins to bubble, cover and turn down to medium low.  About 30 mins before you intend on eating add the cubed potatoes, then add the peas about 10 mins prior to serving.  Although not pictured, I love edamame, so my bowl included about 1/4 cup of precooked edamame.

Serve over rice, or with a slice of naan, and garnish as pictured.  Enjoy!

Filed Under: Photo, Recipe Modifications Tagged With: chicken, Tagine, tikka masala

Lamb Tagine with Cherries and Mint

August 27, 2014 by Ginger Leave a Comment

Lamb, Cherry Tajine by D Fenwick, http://dfenwickphotography.com

Lamb, Cherry Tagine

We recently celebrated our 12th wedding anniversary, and what better way to say “I still do” than the gift of a cooking pot.  Certainly it fits in with the old saying that “the way to a man’s heart is through his stomach”.  So here’s to many more years of good loving, and good eating!

A tagine references not only the earthenware pot the meal is cooked in, but the meal itself.  Our recipe can also be cooked in a dutch oven or a crockpot, so just use whatever you have on hand.

You will need:

Fresh ginger – 1/2 inch up to 1 inch finely chopped
3 cloves of garlic finely chopped
3 tablespoons olive oil
pat of butter
2 cinnamon sticks
~1/4 cup of honey
~1/2 cup dried cherries
~1/2 cup fresh cherries, pitted and halved
~1/2 cup pitted dates cut into 1/2 inch pieces
~3 lbs lamb (or beef, or chicken, etc) cubed evenly; if you are using chicken pieces like thighs, just leave as is.
several sprigs fresh mint chopped coarsely
slivered almonds are optional

With a  mortar and pestle, carefully grind the ginger and garlic into a paste. Once it has reached the right consistency heat the oil and butter in a fry pan (if you’re using a crockpot) or heat directly in your tagine pot.  When the oil is hot, add the paste and incorporate into the oil, then add the cinnamon sticks.  After a few minutes the cinnamon aroma will get stronger and the paste will begin to change color, add the meat and sear the outside.

Now add the honey and the dried cherries.  Mix gently and then place your dates around the outside ring of the meat, then add enough hot water to fill the bottom of the pot but not to cover the meat.  Once the pot begins to boil, turn the heat down, cover and cook approximately one and half hours or until done.

Garnish with whole dates, slivered almonds, chopped mint and pitted, halved fresh cherries.

Serve with couscous or wild rice.  Enjoy!

 

Filed Under: Photo, Recipe Tagged With: Cherries, Dinner, Lamb, Mint, Tagine

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