When the mood is down…

December 11th, 2007 § 0 comments

Today was one of these days when everything goes wrong and I wish I had just stayed in bed dreaming of a better one: too much work, not enough time, not enough sleep, good friends in trouble… I guess It happens to everyone once in a while (I think). I have a whole batch of remedies ready: A good bath, a glass of red wine, a cooking magazine, a nice dinner and a cuddle would usually help me getting through it. Only, it’s been a week, a whole week… and I don’t know what’s coming next.

What do you do then?

… For a moment, in the tram, on the way home, I thought a portion of tajine with chicken, raisins and onions in the freezer would save me. My mum’s recipe, warm, spicy and sweet just like when I was a kid, with couscous steamed over a spicy bouillon. There’s nothing like mum’s cooking when the mood is down!

But sometimes a bad week is really a bad week and there’s not much to do about it: there was no tajine in the freezer, we finished it a few weeks ago already. Good thing I saved you a picture!

tajine de poulet aux raisins

Going for a bath now… and who knows, tomorrow the christmas spirit might finally kick in.

 

Tajine with chicken, onions and raisins just like mum
Tajine de poulet aux oignons et aux raisins comme maman

serves 4 to 5 pers.
prep: 20 min. cook: 1 hr

Ingredients:
1 farm chicken (~1.5 kg) cleaned and cut in parts,
200g raisins,
1 bowl of warm tea,
800g oignons, peeled,
50g butter,
1 garlic clove,
1tsp ginger powder,
1tsp cinnamon,
1 pinch saffron,
1 pinch coriander powder,
2 cloves,
a few parsley sprigs
2 Tsp honey

sea salt and pepper to taste,

chicken

Rince the raisins and put them to marinate in a bowl of warm tea. Brown the chicken on all sides in a cocotte (or in a large a thick bottom pan) with the butter, on high heat. If you want to use a real tajine, first brown the chicken in a large pan and then transfer into the tajine. Add two of the onions, quartered, the garlic clove, the parsley, the cloves, ginger, saffron, coriander and half of the tsp cinnamon. Season with sea salt and pepper. Pour the tea used to marinate the raisins to cover the meat (you can add a bit of extra water if there’s not enough tea). Lower the heat and simmer covered for 20 minutes. In the mean time, slice the rest of the oignons in thin slices. Add them to the cocotte, toss and leave to simmer covered for 20 more minutes. add the raisins and remaining 1/2 tsp cinnamon toss and simmer covered for 10 more minutes.  Remove the chicken and reserve on a serving dish covered with aluminum foil, add 2 Tsp of honey and reduce the sauce on medium to high fire for 5 to 10 min. Pour the sauce over the chicken and serve hot with couscous steamed over a spicy bouillon or rice.

Bon appétit!

Related Posts Plugin for WordPress, Blogger...

Tagged , , , , ,

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

What's this?

You are currently reading When the mood is down… at My Kitchen Diaries.

meta

  • A taste of Morocco on Zonder Meer Magazine
    The best potato salad
    Beet and carrot soup
    Moroccan meatballs
    Farm chicken with asparagus, chervil and lemon
    Rhubarb and strawberry clafoutis
    Chocolate and almond truffles
    Meringues
    Spring vegetable terrine
    turnip tops & egg sunny side up
    Rhubarb and hazelnut tart
    Droolworthy - Balkan food
    Passion fruit Hearts
    Chicken Teriyaki
    Berbere vegetarian tajine
    Favorite Moroccan food drools and reads
    Crunchy hazelnut cookies
    Guinea fowl 'au pot'
    Christmas log with Lemon beldi and Hazelnut
    Wild mushrooms crostinis
    Pineapple
    Apple Pear Crumble [Dairy Free]
    Spring tajine with veal, artichokes and green peas
    Smoked trout, papaya and cucumber salad
    Clementine and vanilla curd
    Petit'om
    White Nectarine and Rosemary Clafoutis by MKD for Margriet
    Fresh pasta with fresh fava beans and farm egg
    Messing with Eton
    Sunny afternoon in Maastricht
    Rhubarb and almond Tartlet







    Leeks, butter and lemon
    Sunny side up, parsley pesto and wild mushroom sandwich
    Moroccan almond cookies

    entremet2
    Chocolate and cranberry cake [3]
    Celery and potato gratin
    Harira [1]



    Mango and Lime Clafoutis

    Slow cooked red cabbage and apple stew
    Winter Cake with candied fennel and orange zest
    Ombres et lumiere couleur Majorelle
    Monkfish wrapped in prosciutto on a bed of red wine risotto
    Charlotte aux poires et marrons
    Chocolate addiction
    Osso Bucco
    Pumpkin soup ‘façon Lapsang’
    Poached pear and cocolate fondant
    Slow-cooked lamb, dates and pomegranate
    Blueberry pancakes
    Garden pasta
    Mini raspberry/almond bites
    Vitamine shots
    Asperges
    Caramelised belgian endive and goat cheese tatin
    Peastou
    Ewrtensoep (2)