Hi everyone! I am back from Guadalajara! All toilets, I am pleased to report, were in full working order. Not a single large spider was spotted. We were also not kidnapped (as I briefly feared when my boss recommended that we wear jeans instead of the business outfits we’d brought, having just been told by a Mexican friend that we should try to look as inconspicuous as possible). I view my non-kidnapping as a huge plus.
But of course, what kind of a story is ‘all was well’? Really, it’s no kind of a story. So be reassured: shenanigans were nonetheless afoot. A big week-long festival in Tlaquepaque (where we stayed) serenaded us with exploding fireworks, loud mariachi bands, and the crazy, energetic noise of people celebrating in the street. This went on all night long. And by ‘all night long’ I mean that we checked into our bed and breakfast around 8pm Monday evening, and when we came down for breakfast around 7:30am the next morning, the party was still raging. Not petering out, or winding down, or losing its steam–raging, I tell you. Raging.
Number of hours of sleep between check-in and check-out = 0.256. I was suddenly very grateful that our connecting flight had us at the Dallas airport the following night, where not a single enthusiastic mariachi man was in sight.
Now please don’t misunderstand me–I’m in full support of people partying in the streets, saying the Lord’s Prayer over a loudspeaker, and greeting the dawn with dancing and yelling. But those firecrackers sounded like bombs, man. And we kind of had a meeting with a client the next morning, type of thing. The short dozes I coaxed myself into throughout the night were populated with nightmares of large hairy rats whose heads I was trying to smash against the wall, except that I couldn’t quite get enough energy in my arm to do the deed with one try.
What does that dream mean? I don’t think that a detailed analysis would be fruitful at this point.
Anyway, it’s time for more food.
I am one of those people who mentally divide meals into two categories: weekend and weeknight. Being a workin’ woman these days, Monday through Friday there is simply no time to make most braises, stews, or roasts. The incomparable flavor of these dishes has been reserved, in my mind, for a Saturday or Sunday.
When I started leafing through my library copy of the fantastic cookbook ‘The Best 30-Minute Recipe,’ I read that the brilliant minds over at America’s Test Kitchen wanted to make stews, braises, and traditionally long-cooking things like lasagna into faster (but still delicious) weeknight versions. I may have pumped a fist in the air. In fact, if these people want to lead a revolution, I will follow. Take me to your leader.
Are you getting the feeling that I’m becoming obsessed with America’s Test Kitchen? Because if you are, that feeling would be correct, sir.
This recipe for Chicken Tagine that I bring to you today was a thrilling success. It all starts with microwaving chicken thighs to get the cooking done faster. I was skeptical at first–really? The microwave? Wouldn’t that make the chicken all gross and stuff? Where would the flavor come from? Well if there’s one thing I can state with confidence: there is no lack of flavor here! I still can’t believe it’s possible to make such a rich and wonderful dish in so short a time. The chicken is just as tender as if it had been on the stove for much longer. Rest assured that I’ll be bringing you more of this kind of recipe. I’ve been craving more ever since the last bite.
Ingredients
(Serves 5)
2 lbs boneless, skinless chicken thighs
Salt and pepper, to taste
2 TBS olive oil
1 onion, minced
4 cloves garlic, minced
2 tsp garam masala
1/4 tsp salt
2 TBS flour
1 14.5 oz can diced tomatoes
1 15 oz can chickpeas, drained and rinsed
1 cup chicken stock
1/3 cup quartered dried apricots
2 TBS minced cilantro
In order to make this work in 30 minutes, multitasking and prepping things in order is very important, so I’ll walk you through it as best I can. First up: getting the chicken started.
Season the chicken thighs generously with salt and pepper and place them in a single layer in a microwave-safe casserole dish (if you use a plate, the juices may run over and make a mess).
Now grab a large onion.
While you’re at it, quarter the dried apricots. Such a lovely, bright orange!
You should also have time to mince up the garlic. I hope that multitasking doesn’t make your head spin.
Pour in the chicken stock . . .
During those 5 minutes, give the cilantro a rough chop:
I’m all about optimal ease of consumption.
Am I sounding bossy?
You know–don’t answer that question. Just obey.
Love,
The Older Sister Who Never Got Over Being a Bossy Older Sister
Click here for printer-friendly version: 30-Minute Chicken Tagine
View Comments (12)
So glad you weren't kidnapped! I'm looking forward to some tales of ribaldry!
ps: Microwaving chicken? Who knew!
I'm with Kitch. Must have detailed accounting of shenanigans.
Jenna, you need to become an cookbook writer FOR America's Test Kitchen! I love your details and pictures :o)
with Kitch. Must have detailed accounting of shenanigans.
I gotta say... Your recipe posts are bloody awesome! I mean in both food wise and post wise. congrats you wonderful blogger you!
Thanks!! I have so much fun writing them. =)
I love this! Who would have thought of adding in dried apricots?!?! That one threw me off a bit, but now I'm curious!
I know how you feel, I'm the older sister and I practically act like a second mother with my bossiness! Ha!
This reminds me a lot of the Moroccan couscous recipe a friend shared with me that took me like all day to prepare. 30 minutes is a miracle! Thank you!
I am loving this blog! I am so glad you come by the other day so I could find your site. This tagine looks so impressive and down right sinful. Wouldn't mind having a small-nope- HUGE bowl of it on my plate for dinner! Been looking over your other photos- you are one amazing photographer girl! Amazing!
Yay! Thank you Jessica! =)
Hi Jenna,
I was a bit unsure about this recipe, microwaving chicken!!, I only use mine to heat up soup and defrost things that that are already cooked.
I gave it a go however, cooked up a batch, portioned most of it up for the freezer had has some that night. I was bit ho-hum about, and my freezer smelling of garlic for the next few day kept reminding me that I wasn't excited about it.
But I had a batch out of the freezer for dinner tonight and it was really great. I'm not sure that 4 or 5 days in the freezer is the same as being left overnight to develop the flavours. Doesn't matter really, it's going into my dinner repetoire now.
Thanks for sharing with us, and for the great photos. If I hadn't seen your pictures I wouldn't have read past "microwave"
I'm glad it turned out okay in the end for you!