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.
