This tagine is similar to the preceding Chicken and Lentil Tagine but, with the addition of dates and vanilla, far more exotic. My version of this tagine may not compare with those that begin with toasting and grinding spices and peeling grapes, but it’s easily executed (especially since the chicken is not browned first, which spares the cook a fair amount of time and energy) and, I think, quite divine. Some things to look out for: First, work with dark meat chicken only. In Morocco, the breast might be propped up out of the way so it almost steams and remains moist, but this is impractical without a special pot (also called a tagine). Be aware that tagines are on the dry side, so don’t add liquid to the sauce unless it’s threatening to burn. Home-cooked chickpeas and fresh tomatoes are, of course, preferable to the canned varieties, but in this dish the differences are not marked. Do, however, use a vanilla bean. If all you have is vanilla extract, omit the vanilla entirely.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
There’s a reason they say, “easy as pie,” you know?
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.