Friday, May 02, 2008

Docs in the Kitchen - MOROCCAN CHICKEN STEW

Great event last night! U of S med students staged a fantastic dinner to raise money for CHEP (which provides food and nutrition for kids in Saskatoon). The initial tally puts the funds raised at more than $4000. I had a little hand in the dinner--providing the recipe for the delicious stew. Staff at the Western Development Museum did a great job transforming a stew for 8 into a meal for 300! Here's the original recipe. It's chock full of Saskatchewan ingredients (okay, not the apricots and prunes...)

Moroccan Chicken Tagine
This recipe is named for the type of ceramic dish in which it is cooked. Any covered pot will do, preferably one that can go from the stove to the oven.

1 chicken cut into pieces
1/4 cup olive or canola oil
1 tsp. coriander seeds
1 tsp. cumin seeds
1 tsp. fenugreek seeds
1 tsp ground turmeric
1 onion chopped
6-8 canned tomatoes, chopped
2 cloves garlic, chopped
3 carrots, sliced
1 can chickpeas
12 prunes and/or dried apricots
salt and pepper
preserved lemon rind (opt.)
black or green olives (opt.)

Grind the spices (coriander, cumin, fenugreek) in a spice grinder.

Heat the oil in an oven-proof pot. Lightly salt the chicken and sauté in the oil. Sprinkle with a bit of the spice blend. When the chicken is nicely browned, add the rest of the ingredients, except the optional items. Add four cups of water and bring to a boil.

Cover the pot and bake in a 325F oven for 2 hours. Check occasionally and add more liquid if necessary. During the last half an hour, stir in the preserved lemon rind and continue baking uncovered. Remove lemon rind before serving. Serve with olives on couscous or rice.

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