I do a lot of cooking and most dishes are for two so often I have leftovers. Saturday’s lunch was two dishes. Chicken Tagine with Cherry Tomatoes, and Dates over Couscous, with Marinated Cucumbers, Cherry Tomatoes, and Nicoise Olives on the side.
I made the Chicken Tagines yesterday.
- 10 oz. Chopped Chicken Breast.
- ¾ Cup Couscous.
- 6 oz. Cherry Tomatoes.
- 1 Yellow Onion.
- 1 bunch Cilantro and Mint.
- 2 cloves Garlic.
- 1 oz. Dried Noor Dates
- 2 Tbsp. White Wine Vinegar.
- 1 1 in piece Ginger.
- 2 Tbsp. Tomato Paste.
- 2 Tsps. Ras El Hanout.
Mise en place
- Peel and roughly chop Garlic.
- Peel and finely chop Ginger.
- Peel and finely dice Onion.
- Rough chop the Dates.
- Half the Tomatoes and season with salt and pepper.
- Pick the Mint leaves off the stems and discard the stems.
- Roughly chop the Cilantro.
- In a small pot boil 1 cup of water and the Couscous. Once boiling cover and turn off the heat for 7 minutes.
- In a large pan heat 2-Tsp. Olive Oil and cook for 7 minutes. Set aside on a plate leaving any browned bits (the fond) in the pan.
- Begin the Tagine. Add 2 Tsp. Olive Oil to the pan the chicken was cooked in then add the Garlic, Ginger, and Onion and cook until lightly browned.
- Add the Tomato Paste, and Ras el Hanout and cook for 2 minutes stirring constantly.
- Add the seasoned Tomatoes, the dates, and ½ cup of water. Cook 2 minutes until slightly thickened.
- Finish the Tagine. Add the cooked Chicken and Vinegar and cook 1 minute stirring constantly.
Divide the cooked Couscous between to dishes. Top with the Tagine. Garnish with Mint and Cilantro.
The marinated Cucumber, Nicoise Olives, and Cherry Tomatoes were pare of the Summer Vegetable Tartines I made last week. I think the extra week in the refrigerator helped.
Mise en place
2 Catfish Fillets.
½ cup Jasmine Rice.
3 Carrots peel and slice into 1-inch pieces.
4 oz Sugar Snap Peas remove the string then cut into 1-inch pieces.
2 cloves peeled and finely sliced Garlic. To make peeling the Garlic simpler as a friend suggested, remove the root and the loose paper like skin then gently smash each clove with the side of your big knife then the last layer of skin will separate from the inner clove and you can throw that skin away. I slice the Garlic with a heavy Garlic press.
Remove pit and large dice the Plum.
½ bunch Garlic Chives cut into 1-inch pieces
2 Tbsp. Butter
1 Tbsp. Thick Soy Sauce
2 Tbsp. Mirin
In a small pot boil Rice 1 cup Water, Rice, and Salt (I use freshly ground Sea Salt.) After it starts to boil cover and reduce heat for 13 minutes fluff with a fork and put aside in a warm place
In a pan with olive oil Salt and Pepper the Carrots and cook for l to 2 minutes. Then add the Sugar Snap Peas and Garlic and cook for 30 seconds to 1 minute.
Add ¼ cup of Water and cook until Water has cooked away.
Turn off the heat and add half the Garlic Chives.
Mix the cooked Vegetables and 1-oz of Mirin into the rice and put aside in a warm place.
Cook the Catfish in a pan with a Tbsp. of hot Olive Oil. Approximately 3 minutes depending how thick your fillets are.
Prepare the sauce by adding the diced plumb cooking for 1-minute. Then add the Thick Soy Sauce and cook stirring constantly for 1-minute. Finally Add the Butter and cook for 30-seconds until the it has melted and is well combined. Turn off the heat and add the rest of the Chives and 1-Tbsp. of Mirin.
Plate your dish. There will be enough for two plates unless you are very hungry.
Wine Pairing: Cold Heaven Viognier, 2016
I’m trying to learn about wine and this Santa Inez Valley, California wine seem a good choice since it is floral and aromatic.
ENJOY WHAT YOU HAVE MADE !
I have added a page of my adapted kitchen for cooking from wheelchair for your convenience just click its link at the top of this page.