Again, I didn't want the same old, same old. Thursday, in our weekly call with Alan and Lyn, tajine came up. Hmmmmm, I could do a variation on that theme.
Ingredients
6 boneless chicken thighs
2 T Tajine Spice Mix, divided.....see note/photo
4 medium Yukon Gold or other gold potato, cut into wedges
1 broccoli crown, cut into florets
1 tiny head of cabbage, the size of a navel orange, or equivalent amount from a larger head, cored and cut into 1 inch wedges
1 large onion, sliced
1 Yellow Bell pepper, any color will do, seeded, sliced into strips
1 Anaheim pepper, or other long narrow green or red pepper
1/2 Butternut squash, seeded and cut into wedges
1 c steamed string beans (leftover from the night before)
4 cloves of garlic, minced
1/4 c olive oil
1/2 red finger pepper or other hot pepper. sliced thinly
1/2 c white wine
1/2 c Castelvetrano olives, drained
pimenton - see note
sumac - see note
1 preserved lemon, chopped
salt and pepper to taste
1/3 cup chopped cilantro for garnish
Method
1. Sprinkle 1 T of the spice mixture on the chicken and rub it in well. Keep to the side, or refrigerate. Set oven to 400° F.
2. Prep the veggies and place on a sheet pan and distribute them equally, mixing colors and textures.
3. In a bowl, put olive oil, garlic, hot pepper, preserved lemon, olives, and 1 T Tajine Spice Mix. Mix well and drizzle over the vegetables. Lightly dust the top of the vegetables with pimenton, salt, pepper, and sumac.
4. Place chicken thighs on top of the veggies and lightly coat with cooking spray or olive oil, pimenton and sumac. Put in oven for about 30-40 minutes until thighs are cooked through and potatoes are soft.
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| Pre Oven |
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| Dressed in Cilantro |
Note:
Pimenton is Spanish Sweet Smoked Paprika
Sumac is a Mediterranean spice from the Sumac plant, it has a lemony flavor, you could sub zest and juice for it.
Tajine Spice Mix:
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| front of package |
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| back of package |
