Sunday, February 8, 2015

Tagged with Taste

Chicken Tagine, Millet and Moroccan Vegetables made in packets proofed a delicious combination of complementary tastes.  The entree recipe is from Oldways.  The vegetable recipe from Food Network.  I love the recipes prepared in parchment packets, as were these vegetables.  I'm thinking I could have put the chicken in the same packets, but instead cooked it in a baking dish.  First the packets:

Moroccan Vegetable Packets

(Serves 4)

Make the broth by combining juice and spices in a saucepan and simmering for 15 minutes.
2-6 oz. cans low sodium V-8
1/2 teaspoon ground turmeric
1/2 teaspoon shaved fresh ginger
1/2 teaspoon ground cinnamon
Pinch of saffron threads

Prepare vegetables:
1 small winter squash, seeded, peeled and cut in 1/2 inch pieces
2 mini sweet peppers, cut in rings
1/2 cup fennel, diced
1/3 cup yellow onion, diced
1/3 cup celery, diced
1/2 cup raisins
1/4 cup fresh parsely
2 garlic cloves, minced
Mix vegetables with broth.  Divide among 4 parchment pieces, folded into envelopes.
Bake at 400 F for 40 minutes.

Chicken Tagine

(Serves 3) 

Combine meat and seasonings in baking dish sprayed with Pam:
1 6 ounce boneless skinless chicken breast, cut in pieces
1 garlic clove, minced
1/4 cup fresh parsley
1/3 cup yellow onion, diced
1/4 cup fresh lemon juice
1/2 teaspoon paprika
1 teaspoon grated lemon peel
1/2 teaspoon cumin
Fresh ground pepper
Pinch saffron
6 Kalamata olives, sliced
1/2 lemon, sliced and halfed
1/4 cup water

Bake for 20 minutes.

I prepared millet on the stove top and served topping with the vegetables, then the chicken broth mixture.



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