This seasoning is our go to when we are craving Chicken Tagine or a bowl of lentils. It is warm, peppery, and grows sweeter as it cooks.
How we make a pretty good tagine: Marinade 2 pounds Chicken (we use boneless/skinless chicken thighs) by mixing 1/4C Olive Oil with 2 TBL of Casablanca Blend. Massage into the meat and refrigerating for at least 2 hours in the refrigerator. Brown chicken in a Dutch Oven with 2 tbl of olive oil until brown on both sides. Remove and set aside. In the Dutch oven brown 3 onions sliced into rings until tender. Add 1/4 C of white wine to deglaze pan. Add 1 Cup Chicken broth, 1/2 C Golden Raisins, 1/2 pitted olives and the browned chicken. Bring to a boil then reduce heat cover Dutch Oven and simmer 40 minutes. Oh and if you are like the matriarch of the Tin Lizzy family you are going to throw a good handful of dried apricots into the pot to right before that Dutch oven lid goes on.
This seasoning is our go to when we are craving Chicken Tagine or a bowl of lentils. It is warm, peppery, and grows sweeter as it cooks.
How we make a pretty good tagine: Marinade 2 pounds Chicken (we use boneless/skinless chicken thighs) by mixing 1/4C Olive Oil with 2 TBL of Casablanca Blend. Massage into the meat and refrigerating for at least 2 hours in the refrigerator. Brown chicken in a Dutch Oven with 2 tbl of olive oil until brown on both sides. Remove and set aside. In the Dutch oven brown 3 onions sliced into rings until tender. Add 1/4 C of white wine to deglaze pan. Add 1 Cup Chicken broth, 1/2 C Golden Raisins, 1/2 pitted olives and the browned chicken. Bring to a boil then reduce heat cover Dutch Oven and simmer 40 minutes. Oh and if you are like the matriarch of the Tin Lizzy family you are going to throw a good handful of dried apricots into the pot to right before that Dutch oven lid goes on.
8 Tablespoon zipper pouch- This blend is available in our Mediterranean Diet Starter Kit.
