Algerian Chicken Tagine With Apricots And Spiced Pine Nuts

This North African chicken tagine or tajin recipe by Farid Zadi is adapted from the February 2008 issue of Gourmet magazine. According to the cookbook FROM THE LANDS OF FIGS AND OLIVES, the North African tajin differs slightly from the tajin of the Middle East. In North Africa they use more herbs and spices. I love this recipe for its sweetish sauce, the subtle spices that blend so well together, and the crunch of the spiced pine nuts.

Chicken Tagine With Apricots And Pine Nuts
tagine
1 whole chicken, about 3½ pounds
2 tablespoons extra virgin olive oil
3 large shallots, finely chopped
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon grated peeled ginger
¼ teaspoon turmeric
¼ teaspoon sweet paprika
Pinch of saffron (optional)
1 cup water
2 tablespoons bitter-orange marmalade
1 two-inch cinnamon stick
1 thyme sprig
2 cilantro sprigs
6 dried apricots. chopped
1 tablespoon finely chopped cilantro

spiced pine nuts
1 tablespoon olive oil
¼ cup pine nuts
¼ teaspoon turmeric
¼ teaspoon sweet paprika
pinch of cayenne (optional)

garnish
lemon wedges

• Tagine: Cut out chicken into serving pieces. Pat chicken pieces dry and sprinkle with 1 tsp salt. Heat 1 tablespoon oil in a skillet over medium heat and brown chicken pieces. In a 6-quart pot, saute shallots in the butter and remaining oil, stirring frequently until soft, about 8 minutes. Add garlic, ginger, turmeric, and paprika, and stir fry for 3 minutes. Add the browned chicken, saffron, and ½ tsp salt coating chicken well. Add water and bring to a boil. Cover and simmer for 30 minutes. Turn chicken and add orange preserves, cinnamon stick, thyme cilantro, and apricots. Simmer, covered, for 10 minutes. Uncover and simmer until chicken is very tender, about 15 minutes more.
• Prepare pine nuts while chicken cooks: Heat oil in a small skillet over medium heat then stir in pine nuts. turmeric, paprika, and cayenne if using, stirring frequently, until nuts are lightly browned, about 1 to 2 minutes.
• To serve: Transfer chicken to a platter, keep warm. Boil the sauce and reduce to 1 cup. Discard herb sprigs and cinnamon stick. Stir in chopped cilantro and spoon sauce over the chicken. Sprinkle with nuts.

Pasta With Roasted Eggplant

I haven't made this meatless pasta dish in more than 10 years. With so many new recipes to try, I have forgotten that I used to make this frequently. I got this recipe from a magazine a looong time ago, I can't remember which one. It's good either as a main or side dish. I remember using fusilli for this dish, its grooves catch all the yummy sauce. I used pipette, a short pasta that also has grooves, you can use any kind of pasta, the taste will still be good. I also found these sweet long red peppers, the package says "Ancient Sweets" and used them in place of red bell pepper. I can't really tell the difference.

Pasta With Eggplant
1 eggplant
1 red bell pepper
¼ cup extra virgin olive oil
4 garlic clove, chopped
1 can diced tomatoes
½ cup olives, coarsely chopped
½ cup fresh basil leaves, chopped
1 cup toasted pine nuts
salt, to taste
½ pound uncooked pipette or fusilli pasta
Parmesan cheese

• Cook pasta according to package directions while cooking sauce.
• Score eggplant all over, roast over stove fire until skin is charred. Set aside until cool enough to handle. Roast red bell pepper over stove fire until skin is charred. Wrap in aluminum foil until cool enough to handle. Remove skins from pepper and eggplant, then coarsely chop.
• In a large saucepan, heat olive oil, add garlic and red peppers, saute for 5 minutes, add tomatoes, olives, eggplant, and salt and stir cook for 2 minutes. Add basil leaves, then add cooked pasta. Mix well and transfer to a serving dish. Sprinkle with pine nuts and grated Parmesan cheese.