Posts Tagged ‘chicken’

Hello, Le Creuset. Meet Chicken & Garlic Stew.

May 3, 2010


Many of our friends marvel at our kitchen and the wide array of gadgets and appliances large and small that we seem to have at hand.  Truth is, there are always more items on our list and a Le Creuset Dutch Oven has been near the top for some time.

Initially, it was very difficult for us to justify spending the money.  We looked into various other brands, such as Mario Batali and Le Cuistot, but based on the research it seemed that Le Creuset really was the cream of the crop.  We took the plunge on Friday and purchased a 6 3/4-quart Dutch Oven from Williams-Sonoma after being alerted of a 20% off sale of discontinued colours.  Who knows?  If we take good enough care of this piece, maybe our children and even our grandchildren will get as much use out of it as we hope to (because clearly the love of cooking is a genetic trait).

Which left us with the big question of what to cook.  We’ve already expressed our love of Mark Bittman and his How To Cook Everything series.  One of his chicken recipes calls for a Dutch Oven and puts a spin on the classic 40-cloves of garlic chicken.  Who can pass up 40-cloves of garlic (in the end, I think we used a lot more garlic than was called for, especially when you consider that we used elephant garlic).


Moroccan Chicken with Green Olives & Preserved Lemon

April 17, 2010


Several months ago, I decided I wanted to make preserved lemons.  As is often the case, Adam’s immediate response was “Okay – but what are we going to do with them?”  That’s where Gourmet’s recipe for Moroccan Chicken with Preserved Meyer Lemons and Green Olives came in.  We cooked this dish a few weeks ago and really enjoyed it, so when it came time to have our friends Aaron and Diana over for dinner we decided we’d cook it again, along with some other Moroccan-influenced dishes.

I think I’ve convinced Adam that the preserved lemon was worth it. I really did decide somewhat on a whim to make it – after seeing a whole bunch of blogs talk about it with a short time period, I was itching to try it out. Admittedly, I had little idea of what the heck to do with it. When Adam would ask I just told him what little I knew: It’s good for middle eastern dishes! It… it makes the lemon peel edible, and really tasty! Finally, about a month after stuffing my Meyer lemons in a jar with some salt and lemon juice, I went looking for a way to use them. I think this recipe was a really great way to highlight the awesome flavour that comes from the pickled lemon… and after two recipes worth, we’re already about halfway through the jar.

It’s a really nice dish – quite simple and packed full of flavour. As Aaron said – it kind of tastes as if it was cooked with a tagine, even though it just uses nice big skillet.

I changed very little, but the full recipe is behind the cut.