Chicken Tagine with Pumpkin + Chickpeas

CHICKEN TAGINE WITH PUMPKIN AND CHICKPEAS
A tagine is a traditional stew and cooking pan from Morocco.

Ingredients:
6 large whole chicken legs (with thighs), skins removed.
2 tsp. cumin, crushed seeds or powder
2 large onions, peeled and quartered
2 Tablespoons butter
1 Tablespoon extra-virgin olive oil
coarse salt + pepper
3 garlic cloves, sliced
1 cup pumpkin pesto or 1 cups organic pumpkin puree.
pinch of ground cinnamon
1 Tablespoon chopped Italian parsley
2 cups chicken stock
1 cup cooked chickpeas


Season the chicken legs with salt and pepper. If using cumin seeds, toast the seeds over medium heat just until you smell the flavors releasing. Crush in a mortar + pestle or with the bottom of a heavy pan. Sprinkle the cumin over the chicken. Set the aside.

Preheat the oven to 400 degrees. In a skillet over medium heat, saute the onions in butter and olive oil until softened. Season with salt and continue cooking until the onions are cooked, about 10 minutes. Add the pumpkin pesto, garlic, cinnamon and parsley. Stir until blended. Remove the mixture from the pan and place in a large tagine cooker.

Arrange the chicken legs over the mixture in one layer, skin side up. Add the chicken stock.
Cover the tagine and bake for 20 minutes, or until the liquid is bubbling. Reduce the heat to 175 degrees. Add the chickpeas and continue cooking for another 30 minutes, or until the chicken legs are tender to the touch of a fork.

Serve the chicken tagine over Sardinian Fregola.

Serves six.

Buon appetito! copyright 2011 Alisa Barry

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream

Tagliatelle with Fresh Fava Beans + Preserved Lemon Cream Celebrate the fresh flavors of spring with this recipe which takes full advantage of the first fresh crop of fava beans and the floral undertones of our unique Preserved Lemon Cream. If fava beans are not available, use roasted asparagus or fresh English peas instead.

Ingredients: 1/3 cup Tuscan Extra Virgin Olive Oil, 16 oz.   1/2 cup mascarpone cheese 6 ounces Preserved Lemon Cream   1 teaspoon kosher salt 1/8 teaspoon freshly cracked black pepper Parmigiano-Reggiano shavings, for garnish 1 pounds fava beans, shelled 1 pounds tagliatelle or other pasta (choose a high-quality durum wheat pasta) Directions: In a large pot, bring 4 quarts of salted water to a boil. Add the fava beans and cook until tender, about 2 minutes. Ladle the beans out of the water and set aside until they are cool enough to handle, then remove and discard their skins. Add the pasta to the boiling water and cook until al dente. Meanwhile, in a large bowl mix together the lemon cream, mascarpone cheese, olive oil, salt, and pepper until smooth. When the pasta is cooked, drain and add to the bowl with the lemon cream mixture. Toss and serve, topped with Parmigiano-Reggiano shavings.

Buon appetito! copyright 2011 Alisa Barry

Roast Chicken Pastry Pot Pie

There are some days that just beg for comfort food. And, cleaning out the refrigerator.
I couldn't resist buying two fresh chickens at our new neighborhood farmer's market last week. It was way too much for two people to eat, even with dinner, leftover lunch and a next day soup.

With half a chicken left to enjoy, I had to come up with something more inventive than heat and eat. What better way to enjoy the Saturday afternoon than to  make us a heart-warming, stomach satisfying chicken pot pie? Oh yeah. Comfort food and cleaning out the fridge! Double points scored for that one.

This recipe is so good, you'll might even want to make it from scratch!

Although it looks like there's lots of ingredients in the recipe, it's really easy and you probably have everything you need already on hand. 

Preheat the oven to 425 degrees. 

{Roast Chicken Pastry Pot Pie}

What you'll need to make the topping:

• 1-1/2 pounds yukon gold potatoes {about 4-5 medium}
• 1 Tablespoon unsalted butter
• 1 egg yolk
• 1 teaspoon salt
• 1 Tablespoon fresh chives or scallions
• 2 Tablespoons grated cheese {I like the combination of half Parmesan and half cheddar}

Peel and cut the potatoes into 1/2 inch pieces. Place in a four quart saucepan and cover with cold water.  Add 3/4 teaspoon salt to the water and bring to a boil over medium heat. Continue cooking until the potatoes are tender and can be easily pierced with a fork.  Drain off the liquid. Place the potatoes in a stand mixer with the remaining salt, butter, egg and chives or scallions. With the whisk attachment or stand mixer, blend the potatoes just until they are smooth.  Set aside until ready to use.  {or make enough  from last night's chicken dinner for today's leftovers!}

What you'll need To make the filling: 

• 1 Tablespoon unsalted butter
• 1 yellow onion, chopped 
• 1 Tablespoon fresh thyme leaves, chopped
• 1 cup baby portabello mushrooms, sliced thinly
• 1/2 teaspoon kosher salt
• 1/8 teaspoon pepper 
• 3 Tablespoons all-purpose flour
• 2 cups chicken broth 
• 1 cup sweet peas {fresh or frozen}
• 1 cup  carrots,  cooked until tender
•  1-1/2 to 2 cups roast chicken
• 9 inch frozen savory pastry shell dough

Pull any of the leftover chicken off of the bone, if using the meat from a whole roast chicken. To make broth for the pot pie with the chicken bones, put the bones in a large pot. Cover with water and add a slice of celery.  Cook for 20-30 minutes, until the flavor has developed.  If using boneless chicken, cut the chicken pieces into 1/2 inch cubes.  

In a large saute' pan,  heat the butter over medium heat until melted. Add the onion, thyme, salt and pepper and cook until the onions are soft and translucent, about 5-7 minutes.   Add the mushrooms and cook until tender. If there is liquid in the pan, turn up the heat slightly and continue cooking until all of the liquid has evaporated.  Sprinkle the flour over the onion mixture and continue cooking over medium heat for a few minutes, allowing the flour to incorporate into the mixture.  Add the broth, stirring well to avoid clumps or lumps.   Fold in the peas, carrots and chicken.  Remove from the heat to cool. 

Remove the pastry shell from the packaging, prick the bottom with a a fork and bake in the oven 7-10 minutes, just until faintly light brown.  Remove from the oven.  Spoon in the chicken mixture evenly on to fill the pie.  Pour any remaining gravy juices over the top.  Gently spoon on the potato mixture into the middle of the pie. With a a spatula, carefully spread the potatoes from middle to the outside of the pan, until the entire pie is covered. Sprinkle the top with grated Parmesan cheese.

Bake in the oven until the crust is cooked and the topping is a light golden brown. 

Serves  four. 

Buon appetito! copyright 2010 Alisa Barry

Lamb & Mint Meatballs with Tomato Broth

LAMB and MINT MEATBALLS WITH TOMATO BROTH

This recipe would also make a great appetizer- serve the meatballs on skewers.  Serve with 
tomato broth  and  mint yogurt on the side as a dipping sauce. 

1 pound ground lamb

2 Tablespoons Mint & Pistachio Pesto * 

1 Tablespoon chopped yellow onion 

1 Tablespoon pine nuts 

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1 Tablespoon extra virgin  olive oil 

1 cup Passata or tomato sauce 

1 cup chicken broth 

In a medium bowl, mix the lamb, mint, onion,  pine nuts, salt and pepper.  Roll into 1 inch meatballs. 

In a large saute pan, heat the olive oil until warm. Add the meatballs and brown on all sides. Add the tomato sauce and chicken broth. Simmer, covered, over low heat until the meatballs are cooked through, about 8-10 minutes. Serve over couscous.  Garnish with fresh mint and dollop of Greek yogurt sauce {1/4 cup yogurt plus 1 teaspoon Mint and Pistachio Pesto } 

Serves four to six. 

* Substitute with 2 Tablespoons finely chopped fresh mint leaves

Buon appetito! copyright 2010 Alisa Barry