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Quick Chix Tagine

 
 

Costco is selling imported Indian vegetarian side dishes that are quite tasty and also work well as cooking sauces.  Pictured is the Madras Lentil selection with tomato, red beans,onions,chilies and lentils in a thick sauce, all in a boil-and-serve pouch.  Try 'em. 
 
 
 
 

Our tagine has been gathering dust atop the fridge for a couple months, so it was time to use it for a quick dinner.
Here's the dish:

1.  Take the skin off of six chicken thighs, rub them with salt and pepper, and brown them in a couple tablespoons of peanut or grapeseed oil in the cast iron tagine bottom. (Don't do this in a clay-bottom tagine.  If you have one of those, sauté the chicken separately.)
2.  Remove the thighs, carefully drain off the browning oil and then return the thighs to the hot tagine bottom.
3.  Halve about eight small red potatoes and place them around the thighs.
4.  Pour a pouch of the Indian veggie sauce over the thighs and potatoes.
5.  Add about a half cup of low salt chicken broth (not too much or the tagine will spurt all over the stove top, while cooking).
6.  Set the burner to simmer, put the top on the tagine bottom and set the timer for 50 minutes.
7.  At the 30 minute mark, lift the top and add some asparagus, as shown.
8.  When done, serve in heated shallow soup plates.

 
 


 

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