You can certainly feel fall today. It's grey and breezy with a chill in the air. The weather has prompted me to make stew and soup. Middle picture is chickpea and chicken tagine. I found this beautiful clay pot in a thrift store a couple of years ago and it's been so useful. By the way, have you ever added cinnamon to a savory dish? Magic happens, I suggest you try it. I made up the recipe based on recipes that I have mulled over in the cook book From the Land of Figs and Olives. A loose recipe for Chickpea and Chicken as follows:
5 or 6 chicken drum sticks
8 cloves of garlic -crushed
1 white onion - chopped
2 Tb olive oil
1 Tb cumin
2 tsp cinnamon
2 Tb red wine
1 can drained and rinsed chickpeas
water/kosher salt/butter (I only buy unsalted) as needed
preheat oven 375'
Heat on med high heat olive oil in cast iron pan. Add crushed garlic and onions till sweating. Add salt and wine. (now, salt is a personal thing, I like a good bit, some people can't eat it at all- it's up to you!) Let cook down. Add cumin and cinnamon- stir all together and let coat. Add chicken - cook until brown on all sides, but not cooked through. Put drained chickpeas into the bottom of the tagine. Lay cooked chicken, garlic, onions and spices ontop of chickpeas. Add water- about a cup and a half - doesn't seem like a lot, but that's the beauty of the tagine, you don't need a lot.
Cook for about 30 mins. Take out- move contents around so doesn't brown on one side, add about 2 Tb butter in the middle. Replace lid- put back into oven for another 30 mins. Now, you're chicken should be falling off the bone moist. If it isn't put back into oven until it is.
E-mail me pics if you try it, I would love to see if people actually try my recipes through my blog! :)





















