Holiday Tagine

Last night I created a kind of Asian/Indian/New England fusion tagine. Perfect for a raw New England day-before-Thanksgiving. I think this recipe would be great throughout the holidays, it’s spicy, easy to prepare and offers a nice respite from the traditional American triad of bird, potatoes, biscuits. The secret ingredient is cranberries. It’s a seriously delicious dish, the spicy to sour to sweet ratio is perfect and could probably be made with leftover turkey, or eliminate the meat and add chic peas for a vegetarian version.

Holiday Tagine

Marinate two chicken breasts (more depending on the mouths to feed), chopped into large chunks overnight or through the day in:

  • 2 Tbsp each Ume plum vinegar and Rice vinegar
  • Juice of two lemons, well squeezed
  • 1/4 cup real maple syrup
  • 1/4 cup spicy Szechuan sauce/marinade
  • 1 cup chicken broth
  • 3 garlic cloves chopped
  • 2 Tbsp dried basil
  • 1 Tbsp cumin seed
  • 1 tsp ground coriander
  • 1 tsp curry powder

Saute 1 onion, two stalks of celery, 1/2 cup split fresh cranberries and 1 medium sweet potato (finely diced) in oil until tender, add marinated chicken mixture and zest of 1/2 lemon. Allow the liquid to cook down into a potent sauce, or make a thick mixture of 1 tbsp flour in a few tbsp of water and add to the mix to form a thin gravy consistency. Adjust to taste. I like a nice sour bite with a little sweetness, so add more lemon or maple to balance.

Serve over jasmine or basmati rice.

Happy Holidays

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