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Tonight I am cooking one of my favourite staple dishes. Great for family or informal dinners with friends. Freezes beautifully into portions. And actually good enough to serve at a grown-up dinner party too.

The recipe is from Stephanie Alexander‘s mammoth tome The Cooks Companion. This is the kind of recipe book that totally daunts people who consider themselves non-cooks thanks to its sheer size. It shouldn’t. This is the recipe book everyone should have in their kitchen. I gave The CC to friends Tash and Ian for their wedding on the basis that they could spend the next 50 years cooking their way through it. Tash thanked me through faintly gritted teeth but I feel quietly confident that now they have two mini-Tash’s this is a very useful book to have.

The Cooks Companion

Kilos of book: The Cooks Companion

It is the cookbook that does the following:

  • is structured alphabetically by standard ingredients e.g. for rhubarb focussed recipes visit R for Rhubarb. This is a lot handier than it sounds. Think about the moment when you have a load of rhubarb that you are looking at blankly with a feeling that you should do something about it. The CC gives you an overview of the basics of rhubarb (poaching etc); load of rhubarby recipes; and a  bunch of other ideas including cross references to other recipes in the book that include rhubarb.
  • is beautifully indexed and cross referenced. So if you are cooking chicken with chickpeas you can find it under C for Chicken or C for Chickpeas/
  • has all the basic recipes up front such as: pastries (short / sweet / flaky /puff / choux); scones; stock; batters etc
  • is great for the moments when you buy a walloping lamb leg to feed 1o. And then have no idea how long to roast it for to attain pink deliciousness. Just go to Lamb and at the beginning it has Roasts and Legs (boned or unboned).  Even the most competent cooks have baffled moments contemplating large pieces of meat. As a competent cook I probably angst more about getting it right as there is  no excuse for a beautiful cut of organic meat to be ruined.

Anyway, back to the recipe for tonight. Moroccan inspired chicken on page 295.

Ingredients

8 chicken thighs
salt & freshly ground pepper
2T olive oil
1 onion, sliced
4 cloves garlic, chopped
1 X 2cm piece of fresh ginger, finely chopped
pinch of saffron threads [don’t scimp on the saffron – ever]
1/2 t of chilli flakes
1 cinnamon stick
2 T cumin seeds
2 carrots, cut into 1cm dice [I use whole baby carrots]
2 turnips, peeled and cut into 1cm dice [I use whole or half teeny baby turnips – they are surprisingly good in this and soak up the flavour]
1 litre chicken stock [anyone who uses cubes will be blocked from this site][
500g pumpkin, peeled and cut into 1cm dice
2 cups cooked chickpeas [I chuck in 2 400g cans usually]
rind of 1/4 preserved lemon [substitute with zest of a whole lemon]
stalks and leaves from a 1/2 bunch of coriander, chopped [I ADORE coriander so tend to chuck in a whole bunch]
Cous cous to serve [I am not telling you how to cook cous cous, read the packet]

Heat oil in large heavy based stock pot or saucepan. [If you have a big Le Creuset casserole dish use this.] Saute onion, garlic, ginger, saffron, chilli flakes, cinammon stick and cumin seeds until onion has softened. Add chicken which has been lightly salt and peppered and brown on all sides. Add carrot, turnip and stock, bring to a simmer and cook on low for 30 minutes. [I use a simmer pad on my gas stove]. Add pumpkin, chickpeas and lemon and simmer for another 20-30 minutes until pumpkin is tender. Stir in coriander and taste for seasoning. [i.e. add more salt now if you want to]. Serve with cous cous.

If you cannot get pumpkin or other base vegetable ingredients (e.g. had a big struggle finding pumpkin in the UK) substitute with other root vegetables e.g. parsnip, sweet potato etc.

Love this dish. Et voila (below).

Stephanie Alexander Moroccan Inspired Chicken

Moroccan inspired chicken in Le Creuset pan!

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