As I swirled the hot pan, the generous knob of butter sizzled and skated across its surface. Just before it browned, I ladled in two beaten eggs which sizzled and spat as they hit the butter.
According to Julia, my timing was spot on.
“You should hear the eggs sizzle as they hit the pan,” her distinctive, melodious voice instructed in the vintage French Chef video. Seconds later, after vigorously shaking the pan to fold the mixture over, the omelette was done.
“Then flip the pan upside down and onto the plate.” As I turned my omelette out onto the green ceramic plate that looked suspiciously similar to those in her iconic TV series, a sense of wonderment washed over me.
Here I was in the South of France, in Julia Child’s former kitchen learning her favorite way to make an omelette. For a life long foodie, it just doesn’t get any better than that.
Our culinary mecca had taken us across the pond to La Pitchoune, Julia and Paul Child’s home in the South of France where they spent many a blissful Summer sipping rosé and cooking “à la Provençale.”
They built the modest home, complete with stucco walls and a red tiled roof, in 1964 on the property of Child’s Mastering the Art of French Cooking co-author and dear friend, Simone Beck. The handshake deal between the friends specified that once the Childs were done using it, the home would revert back to Beck’s husband’s family.
The Childs decided to call their home La Pitchoune, or “The Little Thing” (also affectionately called “La Peetch”) and it was a dream come true for both of them. Standing there in that hallowed kitchen, I certainly shared their sentiment.
While used for cooking classes over the years, La Pitchoune is currently under new ownership and home to The Courageous Cooking School where we were enrolled in its first official, week-long cooking retreat. The six of us students resided at La Peetch during that time (the house has three bedrooms, all with en suite bathrooms) and all of our cooking classes took place in its wonderful kitchen, still adorned with outlined pegboards, an array of copper pots and pans and other reminders of its past.
Our fearless leader for the week was the property’s new owner and founder of The Courageous Cooking School, Makenna Held. A statuesque six feet tall, Held has a lot more in common with Child than just her height. Like Child, she is also an American-born Francophile and Smith alumna with a passion for the culinary arts and a dynamic drive.
While only in her early thirties, the uber-accomplished Held already had an established career as a Business and Life Coach prior to purchasing La Pitchoune with a group of investors.
Our fearless leader & new owner of La Pitchoune, Makenna Held
Held did a remarkable job planning and executing our week long curriculum despite a few minor curve balls, including the unexpected, holiday weekend closure of the local épicerie and boulangerie which provides the ingredients for our cooking classes. Well accustomed to the nuances of life in rural France, Held made the experience feel more like an adventure than an inconvenience.
Held greeted us on a sunny, Sunday afternoon as we arrived at La Peetch. With a glass of Champagne in hand, we all toured the beautiful property and got acquainted with our classmates for the week, a fabulous group of Canadian gals.
When finished, we eagerly feasted on a mouthwatering meal including succulent, freshly shucked oysters; a trio of French cheeses; a divine charcuterie board featuring prosciutto, saucisson, French pepperoni, cornichons and tangy Dijon mustard; a duo of savory tapenades served with bright green, crunchy endive leaves; plump green and black olives marinated in olive oil and herbs; a delightful mixed green salad, and a loaf of crusty, country bread with oodles of heavenly French butter.
We washed the deliciousness down with a seemingly endless supply of Champagne and rosé. Needless to say, La Pitchoune had a certain je ne sais quoi that made The Miskews feel right at home!
Our cooking classes began bright and early each morning around 8:30am. In between our classes, we were treated to yoga classes, field trips to local purveyors and winemakers and, on our last full day, a fabulous, multi-course lunch at a local Michelin 2-star restaurant.
Day one began with the mastery of the aforementioned omelette which turned out deliciously well, although not the most perfect thing I’ve ever made.
But that’s what Julia was all about, after all – NO apologies, NO excuses!
And when finished with some additional butter and a generous sprinkle of chopped thyme, marjoram and parsley plucked straight from La Peetch’s garden, it was so delicious it didn’t matter that it didn’t look perfect.
Our omelette lesson was followed by a lesson on knife skills taught by our two resident Chefs for the week, Dominie and Sandrine. We each took turns thinly slicing potatoes and layering them in a deep baking dish, seasoning generously between each layer with sea salt and freshly ground black pepper.
The layered potatoes were then drenched in a fragrant, garlic-infused cream before being baked in the oven until golden brown and bubbly. The end result? Heavenly Potatoes Dauphinoise!
Next, we tackled a duo of tartares: salmon and steak to be exact. We continued to hone our knife skills by chopping each protein into small, lustrous cubes, although, that’s essentially where the instruction ended.
You see, The Courageous Cooking School doesn’t focus on individual recipes per se. Rather, it promotes the mastery of techniques which can have many useful applications, as well as learning to trust your own taste.
Delicious Steak Tartare complete with a Quail Egg on Top!
Our Delightful Salmon Tartare with Fennel, Lemon Zest & Capers!
The ingredients for both the salmon and steak tartares were set out for us to experiment with and guidance was readily available from our resident Chefs. In addition to knife skills, this exercise focused on layering flavors and textures and learning how they synergize with one another.
In the end, we each had a slightly different, yet delicious incarnation of these classic dishes which represented our own unique, individual styles. As someone who didn’t like salmon prior to the trip, I was pretty much hooked after this class! I’ve already made our version of Salmon Tartare twice since we’ve been home (please see recipe below!).
A mid-afternoon yoga session was the perfect remedy for our weary, jet-lagged bodies after a long morning in the kitchen. Held, who’s also a certified yoga instructor, led us on a 30 minute, non-intimidating session focused on relaxation, stretching and breathing. With my pre-existing orthopedic conditions, I was reluctant to participate but ultimately, VERY glad I did. It left me relaxed and back spasm free for the rest of the day!
And what better way to end one’s day than with a trip to the local confiserie (aka candy shop)? The beautiful drive through the back country of Grasse to the small town of Gorges du Loup where the confiserie was located was a welcomed chance to bask in the sheer beauty of the day. The brilliant sun, verdant scenery and heavenly temperatures were true sensory ambrosia.
Located at the foot of a towering viaduct along the banks of a roaring river, Confiserie Florian was nothing short of enchanting. Founded in 1949, the confectionery welcomed us with charming, creamsicle colored walls and intricate wrought iron gates. The interior was also elegantly decorated with 17th and 18th century French antiques and beautifully patina-ed candy making equipment.
A Confiserie Florian Signature: Candied Clementines!
As the perfume capital of the world, Grasse is home to many fabulous fruits and flowers such as violets, roses, lemon verbena and clementines. Confiserie Florian transforms this bucolic bounty into its signature candied clementines, floral and fruit jams, as well as crystallized verbena leaves, violets and rose petals.
Our guided tour led us through the traditional, time intensive processes used to make many of these specialties. Our wonderful tour guide also allowed us to sample some of their offerings including the citrusy, minty crystallized verbena leaves; sweet, perfumey candied violets; and lightly sugared, fruit flavored bon bons.
The La Peetch Dream Team 2017
That night back at La Pitchoune we happily enjoyed the fruits of the day’s cooking classes as our dinner before falling into bed with visions of candied clementines dancing in our heads.
Stay tuned for Postcards from La Pitchoune: Day 2!
Bon appétit,
The post Postcards from La Pitchoune: Day 1 of The Courageous Cooking School appeared first on The Glamorous Gourmet.
A Mother’s sacrifice isn’t giving birth - it’s 9 months without wine!
Make Mom feel like "Queen for a Day" with a special Mother's Day Cocktail, the Strawberry Rhubarb Fizz!
This delightful drink incorporates some of Springtime’s most fabulous flavors (i.e. ripe, ruby-red strawberries, tart rhubarb and lemony thyme) as well as one of my ALL time favorite things, Champagne! And while I normally don't mix anything with Champagne (I usually opt for Prosecco or Cava to make sparkling wine-based drinks such as Mimosas or Bellinis), I find the heavenly notes of strawberry, rhubarb, thyme and citrus nicely accentuate Champagne's sublime flavors and sparkly texture.
Strawberry and rhubarb go together like peas and carrots, eggs and bacon, wine and cheese and any other perfect pairing you can think of. Since it doesn't roll off the tongue as easily, however, I don't think it gets enough love but it is no less delicious, I promise you!
If you're not familiar with rhubarb it’s a plant with triangular-shaped, bright green leaves and rosy-pink stalks. You'll likely to find it in your local grocery store in early Spring, usually just the stalks are packaged since the leaves are somewhat poisonous. The tartness of the rhubarb balances the sweetness of the strawberry to create a divine, unique flavor that's perfect for pies, tarts, crumbles...or cocktails.
Making the Strawberry Rhubarb Fizz, is also super easy. A little day-in-advance strawberry rhubarb simple syrup prep is all the work that's required. Thankfully, simple syrup is just that, incredibly simple to make!
Simply combine equal parts sugar and water along with a pound each of strawberries and rhubarb, a handful of fresh thyme and some lemon zest in a saucepan. Simmer for 20 minutes, allow the mixture to cool and you are ALL done! Refrigerate the mixture overnight and when ready to serve, simply pour some of the delightfully pink syrup into the bottom of a flute, top with the Champagne and garnish with a strawberry slice and thyme sprig.
You can also serve this delicious Strawberry Rhubarb Fizz paired with some of our favorite Mother's Day brunch treats such as Blueberry French Toast or Neiman Marcus's Popovers with Strawberry Butter.
Wishing all you fabulous Moms out there a very Happy Mother's Day!
Print Recipe
“MOTHER’S DAY COCKTAIL COUTURE: STRAWBERRY RHUBARB FIZZ”
Author: Stephanie Miskew | The Glamorous Gourmet
Ingredients
1 lb. strawberries, trimmed & sliced in half, plus additional strawberry slices for garnish
1 lb. rhubarb stems, washed & cut into 1/2 inch segments
10 thyme sprigs, plus additional for garnish
1-2 strips of lemon zest
1 cup sugar
1 cup water
750 ml bottle of Champagne
Instructions
) To make the strawberry rhubarb simple syrup, place water, sugar, strawberries, rhubarb, thyme sprigs and lemon zest in a saucepan. Bring mixture to a boil and then reduce to a gentle simmer and cook for 20 minutes, stirring occasionally.
) Remove from heat and allow mixture to cool in the saucepan for maximum flavor. Once cooled, strain the mixture through a fine-mesh strainer, pressing solids with a spatula or spoon for maximum extraction (reserve this pulp for use as a delicious addition to yogurt or oatmeal). You should have approximately three cups of simple syrup when done. Refrigerate overnight or until ready to use.
) When ready to serve cocktails, add 1-2 Tablespoons of chilled simple syrup in the bottom of a Champagne flute, top with Champagne and garnish with a strawberry slice and thyme sprig. Serve immediately.
Make Mom feel like “Queen for a Day” with a special Mother’s Day Cocktail, the Strawberry Rhubarb Fizz!
This delightful drink incorporates some of my favorite Springtime flavors as well as one of my ALL time favorite things, Champagne! While I normally don’t mix anything with Champagne (I usually opt for Prosecco or Cava to make sparkling wine-based drinks such as Mimosas or Bellinis), I find the heavenly notes of strawberry, rhubarb, thyme and citrus nicely accentuate Champagne’s sublime flavors and bubbly texture.
Strawberry and rhubarb go together like peas and carrots, eggs and bacon, wine and cheese and any other such pairing you can think of. Since it doesn’t roll off the tongue as easily, however, I don’t think it gets enough play but it is no less delicious, I promise you!
If you’re not familiar with rhubarb it is a plant with triangular-shaped, bright green leaves and rosy-pink stalks. You’ll find it in your local grocery store in early Spring, usually just the stalks are packaged since the leaves are somewhat poisonous. The tartness of the rhubarb balances the sweetness of the strawberry to create a divine, unique flavor that’s perfect for pies, tarts, crumbles…or even cocktails.
Making the Strawberry Rhubarb Fizz, is also super easy. A little day-in-advance strawberry rhubarb simple syrup prep is all the work that’s required. Thankfully, simple syrup is just that, incredibly simple to make!
Simply combine equal parts sugar and water along with a pound each of strawberries and rhubarb, a handful of fresh thyme and some lemon zest in a saucepan. Simmer for 20 minutes, allow the mixture to cool and you are ALL done! Refrigerate the mixture overnight and when ready to serve, simply pour some of the delightfully pink syrup into the bottom of a flute, top with the Champagne and garnish with a strawberry slice and thyme sprig.
You can also serve this delicious Strawberry Rhubarb Fizz paired with some of our favorite Mother’s Day brunch treats such as Blueberry French Toast or Neiman Marcus’s Popovers with Strawberry Butter.
Wishing all you fabulous Moms out there a very Happy Mother’s Day!
Cheers,
The post Mother’s Day Cocktail Couture: Strawberry Rhubarb Fizz! appeared first on The Glamorous Gourmet.
One of our favorite places in the world to visit is France. As you might expect, whenever we go our itinerary pretty much revolves around restaurant reservations and winery visits. Like many of you, we believe there's simply no better way to discover a country than through it's food and wine. I still remember the first time we arrived in Paris. We hurriedly checked into our hotel, dropped off our bags and set off for lunch at the famed Chez Georges, a classic Parisian bistro once frequented by Julia Child herself - swoon!
Stomachs grumbling, ours eyes hungrily scanned the menu of the charming eaterie as we reveled in its authentic ambiance. But there was just one problem. It was a little TOO authentic.The menu was e n t i r e l y in French AND our waiter didn't speak a word. of. English. Mon Dieu!
While we still managed to enjoy a thoroughly delightful meal, I swore on my Baba au Rhum I'd never be caught unprepared again. Thus began my fervent study of a particular subsection of the French language I like to call Foodie French. And after years of enjoying and cooking French cuisine, I'm happy to share these 30 French Food Phrases that are guaranteed to up your fluency in Foodie French and help decode any French menu. So whether it's Blanquette de Veau, Foie Gras de Canard or Saumon Fumé you'll never go hungry deciding on a French meal again!
Simply scroll down to view the entire list. Each entry includes an English translation as well as some corresponding dishes with translations and/or descriptions as well.
30 ESSENTIAL FOODIE FRENCH PHRASES
1.) Artichaut: Artichoke, i.e. poulet aux artichauts= chicken with artichokes
2.) Assiette: Assortment, i.e. assiette de fromage = assortment of cheeses
3.) Beurre: Butter, i.e. beurre noisette = browned butter
4.) Boeuf: Beef, i.e. boeuf haché = ground beef or boeuf tartare = raw beef
5.) Canard: Duck, i.e magret de canard = duck breast
6.) Crevettes: Shrimp, i.e. croquettes de crevettes = shrimp croquettes
7.) Croque Monsieur: a French baked or fried ham and cheese sandwich. A Croque Madame is served with a fried egg on top - delicieux!!!
8.) Entrecôte: A cut of steak often used to make Steak Frites
9.) Épinards: Spinach, i.e. épinards à la crème = creamed spinach
10.) Frites: Fries, i.e. steak frites = steak with french fries
11.) Fromage: Cheese, i.e. artichauts farcis au fromage= artichokes stuffed with cheese
12.) Fumé: Smoked, i.e. saumon fumé = smoked salmon
13.) Grenouille: Frog, i.e. cuisses de grenouilles = frog legs
14.) Homard: Lobster, i.e. homard a l'Américaine = lobster cooked with wine, tomatoes, garlic and herbs
15.) Huitres: Oysters, i.e. huîtres fraîcheur aux trois vinaigrettes = fresh oysters with three dressings
16.) Lapin: Rabbit, i.e. lapin à la moutarde = rabbit with Dijon mustard or lapin a la Bourguignonne = rabbit with red wine sauce.
17.) Moules: Mussels, i.e. moules marinières = mussels cooked in a delightful white wine sauce often served with crusty French bread for dipping.
18.) Oeufs: Eggs, i.e. oeufs brouillés = scrambled eggs, oeufs de caille = quail eggs or oeufs en meurette = a delicious Burgundian dish featuring eggs served in a flavorful Bourguignon sauce.
19.) Champignon: Mushroom
20.) Poisson: Fish
21.) Poivre: Pepper, i.e. steak au poivre= steak with a cracked peppercorn sauce
22.) Porc: Pork, i.e. pork aux champignons = pork with mushrooms
23.) Poulet: Chicken, i.e. poulet rôti au thym= roast chicken with thyme
24.) Rillettes: commonly made from pork or duck, rillettes is a preparation of meat similar to pâté. The meat is cubed or chopped, salted and cooked slowly in fat until it can be easily shredded. It is then cooled with enough of the fat to form a paste which is normally spread on bread or toast - HEAVEN!!!
25.) Saumon: Salmon, i.e. saumon en papillote= salmon cooked in parchment paper
26.) Thon: Tuna, commonly seen in the delicious Pan Bagnat sandwich and the classic Salad Niçoise.
27.) Truite: Trout, i.e. trout meunière amandine = trout with brown butter and almonds
28.) Veau: Veal, i.e. rognon de veau = veal kidney or blanquette de veau= veal stew
29.) Viande: Meat, i.e. viande haché = minced meat
30.) Volaille: Poultry, i.e. creme de volaille = cream of chicken soup.
I hope you find this list helpful in mastering Foodie French and if there are any French Food Phrases you think I should add to the list, please let me know in the comments section below.
P.S. Be sure to bookmark this page for future reference!
One of our favorite places in the world to visit is France. As you might expect, whenever we go our itinerary pretty much revolves around restaurant reservations and winery visits. Like many of you, we believe there’s simply no better way to discover a country than through it’s food and wine.
I still remember the first time we arrived in Paris. We hurriedly checked into our hotel, dropped off our bags and set off for lunch at the famed Chez Georges, a classic Parisian bistro once frequented by Julia Child herself – swoon!
Stomachs grumbling, ours eyes hungrily scanned the menu of the charming eaterie as we reveled in its authentic ambiance. But there was just one problem. It was a little TOO authentic.
The menu was e n t i r e l y in French AND our waiter didn’t speak a word of English.
Mon Dieu!
While we still managed to enjoy a thoroughly delightful meal, I swore on my Baba au Rhum I’d never be caught unprepared again. Thus began my fervent study of a particular subsection of the French language I like to call Foodie French.
And after years of enjoying and cooking French cuisine, I’m happy to share these 30 French Food Phrases that are guaranteed to up your fluency in Foodie French and help decode any French menu. So whether it’s Blanquette de Veau, Foie Gras de Canard or Saumon Fumé you’ll never go hungry deciding on a French meal again!
Simply scroll down to view the entire list. Each entry includes an English translation as well as some corresponding dishes with translations and/or descriptions as well.
Beautiful fresh “Artichauts” at the Raspail Market in Paris
30 French Foodie Phrases
1.) Artichaut : Artichoke, i.e. poulet aux artichauts = chicken with artichokes
2.) Assiette : Assortment, i.e. assiette de fromage = assortment of cheeses
3.) Beurre : Butter, i.e. beurre noisette = browned butter
4.) Boeuf : Beef, i.e. boeuf haché = ground beef or boeuf tartare = raw beef
Delightful Terrines of “Canard” & “Lapin” in Beaune
5.) Canard : Duck, i.e magret de canard = duck breast
6.) Crevettes : Shrimp, i.e. croquettes de crevettes = shrimp croquettes
7.) Croque Monsieur : a French baked or fried ham and cheese sandwich. A Croque Madame is served with a fried egg on top – delicieux!!!
8.) Entrecôte : A cut of steak often used to make Steak Frites
9.) Épinards : Spinach, i.e. épinards à la crème = creamed spinach
10.) Frites : Fries, i.e. steak frites = steak with french fries
11.) Fromage : Cheese, i.e. artichauts farcis au fromage = artichokes stuffed with cheese
12.) Fumé : Smoked, i.e. saumon fumé = smoked salmon
13.) Grenouille : Frog, i.e. cuisses de grenouilles = frog legs
14.) Homard : Lobster, i.e. homard a l’Américaine = lobster cooked with wine, tomatoes, garlic and herbs
A delicious “Homard” dish at Le Parc Restaurant at the gorgeous Les Crayères Hotel in Reims
A Succulent Assortment of “Huitres” in Bordeaux
15.) Huitres : Oysters, i.e. huîtres fraîcheur aux trois vinaigrettes = fresh oysters with three dressings
16.) Lapin : Rabbit, i.e. lapin à la moutarde = rabbit with Dijon mustard or lapin a la Bourguignonne = rabbit with red wine sauce.
17.) Moules : Mussels, i.e. moules marinières = mussels cooked in a delightful white wine sauce often served with crusty French bread for dipping.
18.) Oeufs : Eggs, i.e. oeufs brouillés = scrambled eggs, oeufs de caille = quail eggs or oeufs en meurette = a delicious Burgundian dish featuring eggs served in a flavorful Bourguignon sauce.
Savory “Oeufs Meurettes” in Beaune!
19.) Oignon : Onion
20.) Poisson : Fish
21.) Poivre : Pepper, i.e. steak au poivre = steak with a cracked peppercorn sauce
22.) Porc : Pork, i.e. pork aux champignons = pork with mushrooms
23.) Poulet : Chicken, i.e. poulet rôti au thym = roast chicken with thyme
24.) Rillettes : commonly made from pork or duck, rillettes is a preparation of meat similar to pâté. The meat is cubed or chopped, salted and cooked slowly in fat until it can be easily shredded. It is then cooled with enough of the fat to form a paste which is normally spread on bread or toast – HEAVEN!!!
“Rillettes” at the fabulous Beaune Market in Burgundy
25.) Saumon : Salmon, i.e. saumon en papillote = salmon cooked in parchment paper,
26.) Thon : Tuna, commonly seen in the delicious Pan Bagnat sandwich and the classic Salad Niçoise.
27.) Truite : Trout, i.e. trout meunière amandine = trout with brown butter and almonds
28.) Veau : Veal, i.e. rognon de veau = veal kidney or blanquette de veau = veal stew
29.) Viande : Meat, i.e. viande haché = minced meat
30.) Volaille : Poultry, i.e. creme de volaille = cream of chicken soup
Beautiful “Poulet de Bresse” at the Beaune Market
I hope you find this list helpful in mastering Foodie French and if there are any French Food Phrases you think I should add to the list, please let me know in the comments section below.
PS Fellow Francophiles, be sure to bookmark this page for future reference!
Bon appétit,
The post Up Your “Foodie French” with these 30 French Food Phrases appeared first on The Glamorous Gourmet.
With our latest blast of chilly weather (here in South Florida it actually got down to 45 degrees!) I was looking for a dish that was not only comforting...but also had a glamorous, exotic edge. So when I came across this recipe for Moroccan Chicken Tagine with Preserved Lemons I knew I'd found what I was looking for.
Thankfully, my culinary instincts were spot on (LOVE when that happens!). This dish features succulent chicken thighs simmered in a hearty, fragrant broth with exotic, savory herbs and spices including ginger, sweet paprika, cilantro, turmeric and saffron. My fellow foodies, this delightful recipe perfumed our home with the most wonderful aromas and dazzled our palates with its toe-curling deliciousness.
Not only is it delicious, this Chicken Tagine is also super fun to make on a lazy day and is guaranteed to reward your patience. The glorious finishing touch is the addition of preserved lemons (that you're gonna make yourself!) which accentuate the dish's complex flavors with their citrusy goodness.
But first things first...what the flip is a tagine?
A tagine, also spelled tajine, is a North African dish named after the conical-shaped earthenware pot it is cooked in. This stew of meat, chicken or fish is cooked in the broad-based bottom, historically over hot coals, where the steam accumulates in the narrow, cone-shaped top and drips back down onto the stew, preserving all the delicious flavor. Luckily, a stove top works just as well and while a tagine still takes some time to cook, the sublime flavor is well worth the wait.
The first issue at hand when preparing this Moroccan Chicken Tagine is to make the preserved lemons. Preserved lemons? I'm supposed to MAKE preserved lemons? I hear your inner panic brewing but before you spiral into a full blown preserved lemon panic attack let me assure you, this step couldn't be easier.
Simply slice up 2-3 lemons, toss then in a glass baking dish, sprinkle them with Kosher salt and cook them low and slow for 3 hours. The result is salty, lemony deliciousness and I would advise you to hang on to the liquid the lemons are cooked in. It makes a fabulous seasoning for the finished dish. Instead of salt, just douse it with a little briny, lemony elixir.
The next step is the marinating of the chicken thighs. Oooooh what's better than skin-on, bone-in chicken thighs? Just pop those beauties into a gallon sized ziploc bag with the fragrant, flavorful mixture of cumin, garlic, ginger, paprika, onion, oil, salt, pepper and preserved lemon pulp. Ideally, they should marinate in the fridge overnight for maximum flavor, but if you forget to do this the night before, 4-6 hours of marination will do just fine.
Then, it's time to tagine - why can't it be a verb too? If you are the proud owner of a Le Creuset Dutch oven (I especially love my 9 1/2 quart oval one) or an actual tagine, dust that baby off and prepare yourself for the deliciousness at hand. From here on out you simply simmer the chicken thighs and the marinade with the parsley and cilantro stem bundle, onion, turmeric and saffron threads. Over the course of the next 30 minutes, you'll layer in the remaining ingredients and you've got one fabulously mean tagine.
Sorry I just couldn't help myself!
Simply serve over a bed of fragrant Basmatic rice and you are good to go, well, except for one crucial component...the wine!
While I was partially inspired by the weather, a special wine also played a role in making this recipe, the 2014 Casa Abril Godello ($17). This delightful white wine from Spanish wine specialist and Casa Abril owner, April Cullom, hails from the Valdeorras DO, located in northwest Spain. It is 100% Godello, a native Spanish white grape variety, from 25-40 year old vines.
Fermented entirely in stainless steel, this Godello has lovely aromas of saline and citrus while on the palate, notes of apple, peach, lemon zest and a hint of almond skin accompany a bright, food-friendly acidity. This wine immediately had me thinking of food and it paired brilliantly with the flavors and textures of the Moroccan Chicken Tagine. You'll be reading more about April and her wonderful wines in next month's Inspiring Women post so stay tuned.
If you'd like to see this month's installment featuring some fabulous, female, James Beard Award-winning Chefs, please click here. I hope you enjoy this Moroccan Chicken Tagine with Preserved Lemon as much as we do. Paired with the Casa Abril Godello it has quickly become one of our favorites. Definitely put it on your "To Do" list for your next snow day OR lazy Saturday. I guarantee you won't be disappointed and I hope it brings comforting deliciousness to a cozy day.
Print Recipe"MOROCCAN CHICKEN TAGINE WITH PRESERVED LEMONS"
Author: Adapted from Ina Garten
Prep time: 1 hour - Cook time: 4 hours
Serves: 4-6
Ingredients
8 bone in, skin on chicken thighs
6 cloves of garlic, peeled & finely chopped
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon sweet paprika
1 large yellow onion, grated (approximately 1 cup)
2 Tablespoons olive, canola or grapeseed oil - one without much flavor
2-3 lemons
1 cup pitted green Moroccan or Greek olives - Italian Castelvetranos work nicely too
1/4 teaspoon powdered turmeric
4 strands of saffron
1/2 bunch Italian parsley, 1/4 cup chopped
1/2 bunch fresh cilantro, 1/4 cup chopped
Stems from parsley & cilantro tied with kitchen twine
Kosher salt & freshly ground black pepper
Cooked Basmati rice for serving
Instructions
To make the preserved lemons, preheat oven to 250 degrees. Meanwhile, cut lemons into sixths, lengthwise and place in a glass baking dish (anything non-corrosive is fine!). Sprinkle the lemon slices with 2 Tablespoons of the Kosher salt and cover with water. Cook lemons in preheated oven for 3 hours and then allow to cool. Any unused portion should be refrigerated.
To prepare the tagine, mix the cumin, garlic, ginger, paprika and 1 Tablespoon Kosher salt, 1/2 teaspoon black pepper, 1/2 cup grated onion and the oil in a large bowl.
Rinse the preserved lemons and remove the pulp reserving the rind for later use.
Add the lemon pulp to the mixing bowl and then add the raw chicken. Mix everything together and then place in a large gallon plastic bag. Place bag in a glass baking dish and put in the fridge to marinate overnight or at least 6-8 hours in order to achieve maximum flavor.
When ready to cook, remove chicken mixture from the fridge and allow to sit at room temperature for 30 minutes.
In a large Dutch oven or casserole, add the chicken and marinade, parsley-cilantro bundle, remaining grated onion, turmeric, saffron threads and 1 1/2 cups of water. Bring to a boil over high heat, reduce to simmer and cook, partially covered for 30 minutes.
Remove the lid, stir the chicken and continue to cook for an additional 15 minutes.
Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and continue to reduce.
Slice the preserved lemon rind into thin slices and add to the sauce along with the olives, chopped parsley and cilantro. Reduce for an additional 3-5 minutes until sauce thickens slightly.
Pour sauce over platter of cooked chicken, garnish with additional parsley and cilantro if desired and serve over cooked Basmati rice.
With our latest blast of chilly weather (here in South Florida it actually got down to 45 degrees!) I was looking for a dish that was not only comforting…but also had a glamorous, exotic edge. So when I came across this recipe for Moroccan Chicken Tagine with Preserved Lemons I knew I’d found what I was looking for.
Thankfully, my culinary instincts were spot on (LOVE when that happens!). This dish features succulent chicken thighs simmered in a hearty, fragrant broth with exotic, savory herbs and spices including ginger, sweet paprika, cilantro, turmeric and saffron. My fellow foodies, this delightful recipe perfumed our home with the most wonderful aromas and dazzled our palates with its toe-curling deliciousness.
Not only is it delicious, this Chicken Tagine is also super fun to make on a lazy day and is guaranteed to reward your patience. The glorious finishing touch is the addition of preserved lemons (that you’re gonna make yourself!) which accentuate the dish’s complex flavors with their citrusy goodness.
But first things first…what the flip is a tagine?
An authentic, earthenware Tagine
Saffron threads and turmeric are commonly used spices in a tagine
A tagine, also spelled tajine, is a North African dish named after the conical-shaped earthenware pot it is cooked in. This stew of meat, chicken or fish is cooked in the broad-based bottom, historically over hot coals, where the steam accumulates in the narrow, cone-shaped top and drips back down onto the stew, preserving all the delicious flavor. Luckily, a stove top works just as well and while a tagine still takes some time to cook, the sublime flavor is well worth the wait.
The first issue at hand when preparing this Moroccan Chicken Tagine is to make the preserved lemons. Preserved lemons? I’m supposed to MAKE preserved lemons? I hear your inner panic brewing but before you spiral into a full blown anxiety attack let me assure you, this step couldn’t be easier.
Simply slice up 2-3 lemons, toss then in a glass baking dish, sprinkle them with Kosher salt and cook them low and slow for 3 hours. The result is salty, lemony deliciousness and I would advise you to hang on to the liquid the lemons are cooked in. It makes a fabulous seasoning for the finished dish. Instead of salt, just douse it with a little briny, lemony elixir.
The next step is the marinating of the chicken thighs. Oooooh what’s better than skin-on, bone-in chicken thighs? Just pop those beauties into a gallon sized ziploc bag with the fragrant, flavorful mixture of cumin, garlic, ginger, paprika, onion, oil, salt, pepper and preserved lemon pulp. Ideally, they should marinate in the fridge overnight for maximum flavor, but if you forget to do this the night before, 4-6 hours of marination will do just fine.
Then, it’s time to tagine – why can’t it be a verb too? If you are the proud owner of a Le Creuset Dutch oven (I especially love my 9 1/2 quart oval one) or an actual tagine, dust that baby off and prepare yourself for the deliciousness at hand. From here on out you simply simmer the chicken thighs and the marinade with the parsley and cilantro stem bundle, onion, turmeric and saffron threads. Over the course of the next 30 minutes, you’ll layer in the remaining ingredients and you’ve got one fabulously mean tagine. Sorry I just couldn’t help myself!
Simply serve over a bed of fragrant Basmatic rice and you are good to go, well, except for one crucial component…the wine!
While I was partially inspired by the weather, a special wine also played a role in making this recipe, the 2014 Casa Abril Godello ($17). This delightful white wine from Spanish wine specialist and Casa Abril owner, April Cullom, hails from the Valdeorras DO, located in northwest Spain. It is 100% Godello, a native Spanish white grape variety, from 25-40 year old vines.
Fermented entirely in stainless steel, this Godello has lovely aromas of saline and citrus while on the palate, notes of apple, peach, lemon zest and a hint of almond skin accompany a bright, food-friendly acidity. This wine immediately had me thinking of food and it paired brilliantly with the flavors and textures of the Moroccan Chicken Tagine. You’ll be reading more about April and her wonderful wines in next month’s Inspiring Women post so stay tuned.
If you’d like to see this month’s installment featuring some fabulous, female, James Beard Award-winning Chefs, please click here.
I hope you enjoy this Moroccan Chicken Tagine with Preserved Lemon as much as we do. Paired with the Casa Abril Godello it has quickly become one of our favorites. Definitely put it on your “To Do” list for your next snow day OR lazy Saturday. I guarantee you won’t be disappointed and I hope it brings comforting deliciousness to a cozy day.
Cheers,
The post Moroccan Chicken Tagine with Preserved Lemons & a Spanish White Wine appeared first on The Glamorous Gourmet.
Sign up to get the latest on sales, new releases and more …
© 2025 The Wine Atelier
