I never get tired of looking at these pics.

Fido, et al -

I've lurked here for quite awhile and always enjoy your recipes and pics. Many thanks for posting them.

If any of you ever want to go a little further south with your cuisine for a dinner on a weeknight (1.5 hours total), I've found this recipe to be fantastic...and you can substitute multiple types of meat or fish for the chicken. A little tweak of the spices and it always comes out perfect, no matter what the protein. I know the recipe sounds a bit strange, but the tartness, spice, and acid work perfectly together. This dish should be paired with couscous.

Note: If you don't have a tagine (which is preferred and every kitchen needs one) you can do this in a Le Creuset or other Dutch oven, just make sure it's heavy-bottomed and has a lid).

Chicken Tagine With Plums and Spices
Ingredients:
1/4C olive oil
1 large chicken (cut into 8 pieces)
Kosher Salt
1ts ground white pepper
1ts ground coriander
1ts turmeric
1ts ground cumin
1ts Madras curry powder
1 lg onion, thinly sliced
1 head of garlic, each clove peeled and thinly sliced
1TS chopped fresh ginger
2TS preserved lemon rind (just the rinds, not the flesh) - if you don't have preserved lemons, I've used regular lemons and it works just as well
2 tomatoes that are peeled, chopped, and seeded (easiest way is to blanch them for a couple of minutes and then throw them in an ice bath)
4 plums, quartered and seeds removed
1.5C chicken stock
2TS toasted almond slivers or slices (I prefer the slices)

Instructions:
Heat tagine over high heat with olive oil
Season chicken with S & P and place skin side down
While cooking, season other side of chicken with S & P and with the spices listed above (coriander, cumin, turmeric, and curry)
Turn chicken once, cooking for ~15 minutes until golden brown

Season onion, garlic, ginger and tomatoes with S & P
Add them to the tagine
Top with part of the remaining spice mixture
Add lemon rind and chicken stock, cover
Cook for ~15 minutes

Add plums and cook for an additional 15 minutes

Toasted almonds:
2 options
1. Oven - 350 degrees on cookie sheet for 10-15 minutes tossing occasionally so they don't burn
2. Stove top - Nonstick, non-greased pan over medium heat until toasted, stirring often

To serve:
Line pasta bowl (my preference because it is like a plate but can hold the liquid) with couscous

Place chicken on top of couscous
Drizzle with vegetables and a bit of the cooking liquid
Top with toasted almonds

It's fantastic and I hope you try it. It's a great break from the Mexican, steaks, etc that we Texans tend to enjoy multiple times each week.

Don't pay the least bit of attention to NA.

NA has a cast iron stomach, and zero taste buds.

Ever stare into the freezer and think there's nothing to eat?. We were trying to make some freezer space and I found some charra beans from a BBQ a few weeks ago and a container with some leftover chili. Then it hit me

I whipped up a batch of some simple chile gravy, dumped in the Texas style chili. I grabbed my newly acquired Extra Melt loaf, cut some finger sized stick, and rolled them in corn tortillas. I was lazy tonight and didn't soften the tortillas so everything blew up when I dug in with the spatula, but, damn it was good. Maybe even better than the OP.

And any morans who don't think your favorite Mexican place isn't using processed cheese needs to get their hands on some Extra Melt. This is absolutely the same stuff they use in restaurants.



[This message has been edited by drive on (edited 11/21/2010 5:51p).]

who is this drive on character, and what has he done with the Original Poster of this thread?


Not a fan of special melt, prefer a cheddar from a daisy wheel, but your enchiladas do look good.

The diced lettuce serves no purpose. Put some guac there in it's place.

[This message has been edited by Goodfield Nohit (edited 11/21/2010 9:56p).]

Fido,

What type of oil for the sauce? Vegetable? Canola? Also, do you have a recipe for the beans?

Thanks!

i gotta make this

Gab, the beans are the Bestpinto beans ever recipe from the Outdoor board. I posted a bean recipe on that thread that would also work well.

Canada Oil Low Acid (aka Canola aka Rapeseed) or Vegetable (aka Soybean) would work fine. I typically use extra light Olive oil though.

Thanks for the info. I look forward to trying the recipe soon !

One other question....the tortillas in the pic at the beginning of the thread look like flour though the recipe calls for corn. Could you please verify which should be used? I do not have fresh tortillas available nearby.

Gab, the OP tortillas are fresh corn from Chuy's I'd sooner slap my momma than use flour tortillas and try to call them Enchiladas

so, you bookmark your own threads or what?

you might also check out the entire Outdoors Board Recipe Book

[This message has been edited by Artemis (edited 11/22/2010 11:20p).]

who the f puts lettuce on a plate of tex-mex. bunch of yankees!

My compliments to fido98. To celebrate Cinco de Mayo, I had to give these a shot. Absolutely fantastic.


Cooking up the sauce


Pre-oven


The final product with a cold beer

Gimmie!!

actually a lot of real mexican food has lettuce and tomato on enchladas. really good imo.


[This message has been edited by yippee2 (edited 5/5/2012 3:27p).]

Most excellent representation

Making these this weekend!

thanks for sharing Fido!

Made the enchiladas and rice tonight for dinner. First time, won't be the last. Delicious!

Why'd you wait 4 years?

The enchilada and chile rice recipes are both simple and great. And you're missing out if you don't put a little cold lettuce and/or tomato on the plate for balance.

[This message has been edited by tennag (edited 11/7/2012 10:36p).]

Gotta add these to the menu soon!

That dish was excellent! Only complaint are the dumps later were just as epic. However that may be a bonus to some folk.

hah, you're so awesome. never stop hating, playah.

They are great! I made them a couple times in the last year. It's bern a while now, so I may have to break them out here soon!

Gonna give them a try soon

Looks tasty.

That ricearoni person seems insufferable

She is

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We cahnged up the recipe just a little.

We chop up some pablano peppers and red onions and add them to the enchiladas when building them. We like the extra flavor in them.

Also, we add 1/2 teaspoon smoked paprika to the spice mix.

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Try a little green onion with the cheese

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hah, you're so awesome. never stop hating, playah.

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How can you reply to your own post?

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quote:

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hah, you're so awesome. never stop hating, playah.

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How can you reply to your own post?

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Well, there's my answer...