(no subject)
Jan. 29th, 2024 01:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Roasted Chicken "Tagine".
"This roasted chicken dish has all the flavors of a North African tagine but with the streamlined preparation of a sheet pan meal."
3 Tbsp olive oil, plus more for drizzling
2 tsp salt, divided
1 tsp tomato paste
3/4 tsp turmeric
3/4 tsp paprika
3/4 tsp pepper
1/2 tsp ginger
1/4 tsp cinnamon
pinch nutmeg
3 lbs bone-in, skin-on chicken pieces (legs, thighs, breasts, or a combination)
1/2 lb carrots, quartered
1/2 lb sweet potatoes, cut into 3/4" wedges
1 lemon, quartered
1/2 cup (about 3 oz) dates, sliced
no garlic (Ha! I used... actually that amount.)
1 cup mixed olives
1/2 cup torn fresh herbs (cilantro, mint, parsley...)
Heat oven to 425°. In a large bowl, stir together 2 Tbsp oil, 1 1/2 tsp salt, tomato paste, and spices. Add the chicken pieces to the bowl and rub the paste all over them, including under the skin. Arrange the chicken on a (large) rimmed sheet pan. In the same bowl, toss together the carrots, sweet potatoes, remaining 1 Tbsp oil, and remaining 1/2 tsp salt. Arrange the veg on the sheet pan. Add the lemon quarters to the pan. Roast for 20 minutes.
Remove the pan from the oven, then scatter the dates and olives in an even layer around the chicken among the veg. Drizzle with a little more oil, then return to the oven and roast until the chicken is cooked through, 15-20 minutes. To serve, transfer the chicken to a platter and spoon the veg, dates, and olives next to it. Squeeze with the roasted lemon and scatter with the herbs.
What worked: It was okay. The large sheet pan did cook everything in time as promised (that seems to be why one of these previous recipes failed, because I used a deeper dish).
What didn't: I forgot to scatter the herbs, although I didn't realize it until I looked at the recipe. Honestly this wasn't that interesting: it needed more spice, heat, and definitely garlic.
Will I make it again? Probably not.
"This roasted chicken dish has all the flavors of a North African tagine but with the streamlined preparation of a sheet pan meal."
3 Tbsp olive oil, plus more for drizzling
2 tsp salt, divided
1 tsp tomato paste
3/4 tsp turmeric
3/4 tsp paprika
3/4 tsp pepper
1/2 tsp ginger
1/4 tsp cinnamon
pinch nutmeg
3 lbs bone-in, skin-on chicken pieces (legs, thighs, breasts, or a combination)
1/2 lb carrots, quartered
1/2 lb sweet potatoes, cut into 3/4" wedges
1 lemon, quartered
1/2 cup (about 3 oz) dates, sliced
no garlic (Ha! I used... actually that amount.)
1 cup mixed olives
1/2 cup torn fresh herbs (cilantro, mint, parsley...)
Heat oven to 425°. In a large bowl, stir together 2 Tbsp oil, 1 1/2 tsp salt, tomato paste, and spices. Add the chicken pieces to the bowl and rub the paste all over them, including under the skin. Arrange the chicken on a (large) rimmed sheet pan. In the same bowl, toss together the carrots, sweet potatoes, remaining 1 Tbsp oil, and remaining 1/2 tsp salt. Arrange the veg on the sheet pan. Add the lemon quarters to the pan. Roast for 20 minutes.
Remove the pan from the oven, then scatter the dates and olives in an even layer around the chicken among the veg. Drizzle with a little more oil, then return to the oven and roast until the chicken is cooked through, 15-20 minutes. To serve, transfer the chicken to a platter and spoon the veg, dates, and olives next to it. Squeeze with the roasted lemon and scatter with the herbs.
What worked: It was okay. The large sheet pan did cook everything in time as promised (that seems to be why one of these previous recipes failed, because I used a deeper dish).
What didn't: I forgot to scatter the herbs, although I didn't realize it until I looked at the recipe. Honestly this wasn't that interesting: it needed more spice, heat, and definitely garlic.
Will I make it again? Probably not.
