If you’ve ever wondered what the name for turmeric is in French, well it’s curcuma. I wondered in France when I needed some for a recipe, bought a spice bottle that looked like turmeric, looking it up on the internet when I got home. Whew! I was right 🙂
I had some enormous chicken thighs in the freezer which I find somewhat better than the enormous, bizarre, fantasy chicken breasts that are everywhere here in the States.
I love putting together an impromptu meal when I have interesting, fresh colors.
And everything looks good in a tajine 😉
Nostalgic for fresh coco beans, I opened two cans of Bush’s cannellini beans, added sauteed onion, tomato, mustard and a little sugar.
Back in the day whenever I would read about some Brit eating “beans on toast”, it was difficult to wipe the sneer off of my face. I guess it depends on the beans 😉
Good and simple.
6 chicken thighs, skin on
Salt and pepper
1 tbsp butter
2 tbsp olive oil
1 large onion, cut into eight wedges
1 large leek, sliced
1 large red bell pepper, coarsely cubed
4 garlic cloves, thinly sliced
3 tbsp white wine vinegar
1 tbsp red peppercorns
2 bay leaves
Season the chicken with turmeric, piment d’espelette, salt and pepper, heat the oil and butter in a tajine, add the chicken and brown on both sides. Remove and set aside.
Remove all but 2 tbsp of the fat from the tajine, add the onion, leek, bell pepper and garlic, then saute until the vegetables are crisp tender. Stir in the vinegar, peppercorns and bay leaves, sauteing for about a minute. Gently stir in the chicken thighs to coat with the vinegar mixture, then place the chicken, skin side up, on top of the vegetables.
Place the uncovered tajine in a 400 F oven for 30-35 minutes.