Hi everyone. If a recipe is written in the NY Times and nobody reads it, does it really exist? If a recipe is changed a little, can I call it mine, even though a famous cookbook writer created the original that is wildly close? If your obstacle to cooking is that you feel you could never create your own recipe and you feel badly about that, here’s a bit of info: If you change three major things about the recipe, it’s yours!
I’m taking the chance of being called a plagiarist because this recipe by Mark Bittman needs to be shared. I changed a few ingredients, maybe not major ones, but it works beautifully. Thanks, Mark. My husband went NUTS for this recipe and wants it added to the repertoire for good.
Chicken Chickpea and Dried Cranberry Tagine:
2 TBS olive oil
6 pieces chicken-thighs or legs
1 large , chopped onion
1 cup dried cranberries, figs, apricots, etc.
1 TBS cumin
1 tsp ground coriander
1 tsp ground cinnamon
1 tsp grated ginger
1 TBS chopped or pureed garlic
1 14 oz. can chopped tomatoes or 2 cups chopped, fresh tomatoes
2 cups cooked chick peas
1/2 cup uncooked bulgar wheat, brown rice, whole wheat cous cous or other healthy grain
a few TBS chopped parsley or cilantro for garnish at the end
In a large pot or dutch oven, heat up the oil. When it is hot, put in the chicken pieces and brown just for a few minutes on each side.. Some of rthe chicken might stick but don’t worry about it. Remove chicken and set aside on a plate. In the same oil with the chicken bits, add the choppped onions and cook until they are translucent, maybe 10 minutes.
Add in the spices, the ginger and garlic and stir for a minute or two.
Add in the chopped tomatoes, cranberries,chick peas and the chicken and enough water to cover the chicken mixture by one inch.
Cook over medium flame for about 10 minutes.
Add the bulgur or whatever grain you are using and cover, cooking for about another 10 minutes. KEEP CHECKING AND STIRRING TO MAKE SURE IT IS NOT STICKING TO THE BOTTOM.
The dish is done when the grain is cooked as well as the chicken.
Serve with chopped parsley or cilantro on top. YUMMMM!!