Chicken Tagine with Apricots and Almonds

First of all, I would like to point out that I don't own a tagine, so I just used a skillet (but renaming this recipe chicken skillet with apricots and almonds just didn't seem right). Side note: if you know me, that was not me dropping a hint that I want a tagine, so please don't get me one for my birthday. Don't get me wrong, they're lovely, but I'm not willing to carve out room for one of those bad boys in my cabinet. It will be regifted. Or maybe used as a planter. Hopefully I won't be faced with that decision. Anyway, tagine or no tagine, this recipe is delicious (so flavorful from the spices, plus a little sweet from the apricots with a nice crunch from the almonds).

CHICKEN TAGINE WITH APRICOTS AND ALMONDS

Makes 4 servings

1 teaspoon ground cinnamon

1 teaspoon ground cardamom

1 teaspoon ground ginger

1 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon ground coriander

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper

1 1/4 teaspoons salt

3 tablespoons olive oil

1 (3 lb.) chicken, cut into 6 pieces, wings and backbone discarded

1 tablespoon unsalted butter

1 medium red onion, halved, then sliced ¼-inch thick

4 garlic cloves, finely chopped

1 1/2 cups chicken stock (or water)

1 tablespoon mild honey

1 (3-inch) cinnamon stick

1/2 cup dried apricots, roughly chopped

2 tablespoons chopped fresh cilantro

2 tablespoons fresh flat-leaf parsley

1/3 cup slivered almonds, toasted and cooled

1.      Stir together ground cinnamon, cardamom, ginger, paprika, turmeric, cumin, coriander, black pepper, cayenne, 1 teaspoon of the salt, and 2 tablespoons of the oil in a large bowl. Add chicken and turn to coat well. Can make ahead and marinade overnight.

2.      Heat butter and remaining 1 tablespoon oil in base of a 10- to 12-inch tagine (or heavy skillet), uncovered, over moderate heat until hot but not smoking. Brown half the chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.

3.      Remove some of the chicken fat from the tagine, leaving about 3 tablespoons. Add onion and remaining 1/4 teaspoon salt and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Add 1/2 cup of the chicken stock, all the chicken, plus any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

4.      While chicken cooks, bring honey, remaining 1 cup stock, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 15-20 minutes.

5.      Ten minutes before chicken is done, add apricot mixture and fresh herbs to tagine. Remove the cinnamon stick, then serve chicken sprinkled with almonds on top.

slightly adapted from Gourmet, May 2006 (originally adapted from Baija Lafridi)

spices

oil added

spices and oil mixed

chicken coated with spice/oil mixture

browning the chicken (although it already
looks pretty brown from the spices)

flipped

red onion

crushing garlic into the cooked onions

adding chicken stock

adding the chicken back

chicken added back

dried apricots

chopped apricots, cinnamon and honey

adding chicken stock

reduced down to a glaze

apricot mixture added to chicken

herbs added to chicken

I almost forgot to sprinkle on the almonds, but
remembered at the last minute (see photo at the top). They
add a nice crunch, along with almond flavor of course.

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Amaretto Chunk Cookies

I hope if you're a mother that you're reading this post bright and early in the morning. Because that means you still have time to guilt your family into whipping up a batch of these tasty cookies for you (while you catch up on the back log on your dvr, in between snacking on popcorn and napping). Or is that just my idea of the perfect Mother's Day? It's not as selfish as it sounds (I'll share the cookies with everyone after they bake them).

AMARETTO CHUNK COOKIES

Yield: 4 dozen

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon amaretto liqueur

2 teaspoons almond extract

2 cups semi-sweet chocolate chips

1 cup sweetened flaked coconut

1 cup sliced almonds

1.      Preheat oven to 375º F.

2.      On waxed paper, combine flour, baking soda, baking powder, and salt. Set aside.

3.      In large bowl, with mixer at medium speed, beat butter and sugars until creamy. Beat in eggs, amaretto, and extract. Reduce speed to low; beat in flour mixture just until blended. Stir in chocolate chips, coconut, and almonds.

4.      Drop dough by heaping tablespoons, 2 inches apart, on ungreased large cookie sheet. Bake for 10 to 12 minutes or until golden around edges. Transfer cookies to wire racks to cool.

5.      Repeat with remaining dough. Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.

from Bread and Chocolate in St. Paul, MN (published in Good Housekeeping, Oct. 2005).

butter and sugars

creamed

eggs, amaretto and almond extract added

I really enjoyed the subtle amaretto/almond flavor in
these cookies. It's a great variation on the traditional
chocolate chip cookie.

mixed

dry ingredients added

mixed

almonds, coconut and chocolate added

dough all mixed

raw dough balls

baked cookies

These cookies are softer than most, so if you prefer
your cookies crunchy, you should bake them longer/darker.

amaretto chunk cookie

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Pecan & Mushroom Burgers with Blue Cheese Sauce

I've realized something interesting about my daughter (well, interesting to me because I have to feed her). If I mash up food, form it into a patty and slap it on a bun, she'll eat it. It doesn't seem to matter what it is. Because she hates mushrooms, loathes onions (she's notorious for picking them out of everything), and if you put a pecan in front of her, she'll flick it across the table. But she liked these burgers. True, she wouldn't try the blue cheese sauce and opted to have hers with ketchup, but who cares. For all I know, it's even better with ketchup (of course I'll never know, because there's no way I'm passing up blue cheese).

PECAN & MUSHROOM BURGERS WITH BLUE CHEESE SAUCE

Makes 8 servings

Pecan & Mushroom Burgers:

2/3 cup bulgur

3/4 teaspoon salt, divided

1 cup boiling water

6 teaspoons extra-virgin olive oil, divided

8 ounces white or brown mushrooms, stems trimmed, wiped clean and chopped

1 1/2 cups chopped onion (1 large)

1 1/2 tablespoons balsamic vinegar

3/4 cup pecan halves

1 large egg, lightly beaten

1/2 cup fine dry breadcrumbs

freshly ground pepper, to taste

8 whole wheat buns (optional)

watercress, for garnish

Blue Cheese Sauce:

1/3 cup nonfat plain yogurt

3 tablespoons crumbled blue cheese (1 ounce)

1/2 teaspoon balsamic vinegar

1.      Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.

2.      Meanwhile, heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.

3.      Toast pecans in a small dry skillet over medium-low heat, stirring, until fragrant, 4 to 6 minutes. Transfer to a plate to cool.

4.      Prepare blue cheese sauce: Combine yogurt, blue cheese and vinegar in a small bowl; blend with a fork to make a chunky sauce. Can make ahead (cover & refrigerate for up to 2 days).

5.      Combine the vegetable mixture and pecans in a food processor; pulse briefly until coarsely chopped. Add egg and the bulgur; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in breadcrumbs and pepper. Mix well.

6.      With dampened hands, form the mixture into 8 (1/2-inch-thick) patties, using about 1/2 cup for each. (Can be made ahead. Wrap patties individually and refrigerate for up to 2 days or freeze for up to 3 months. Thaw in the refrigerator before cooking.)

7.      Using 2 teaspoons oil per batch, cook 4 patties at a time in a large nonstick skillet over medium heat until evenly browned and heated through, about 4 minutes per side. Meanwhile, split and toast buns, if using, to serve the burgers on. Garnish the burgers with watercress and the cheese sauce, if desired.

from The Essential EatingWell Cookbook

bulgur

soaked bulgur, draining

mushrooms and onions

I bought my mushrooms already sliced and didn't
bother chopping them any more finely (since they
were ending up in the food processor anyway).

adding the balsamic vinegar

mushroom mixture and pecans in the food processor

pulsed

bulgur and egg added

all mixed

mushroom mixture and breadcrumbs

mixed; ready to form into patties

frying the patties

flipped

pecan & mushroom burgers

crumbled blue cheese

adding yogurt
(I used thick Greek yogurt)

adding balsamic vinegar

blue cheese sauce

Because I used such thick yogurt, my sauce is very thick.

burger on a bun with blue cheese sauce & green leaf lettuce
(Obviously I didn't use watercress.)

pecan & mushroom burger with blue cheese sauce

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