Dinner Table Tagine Chicken

The first time I had Tagine Chicken was about 5 or 6 years ago. I went to a dinner party in my home town, a friend of mine who had been living and studying in France invited some of her closest friends over for apero and dinner with her French boyfriend. He cooked. Needless to say there was a lot of fabulous wine, cheese, and conversation but the show stopped was this rich, tender, fragrant tagine. I was floored. It seemed so gourmet, difficult to make, exotic…I asked how to make it and the chef simply said, “It’s so easy, you take, this blech burg beek ffree…” Okay, I couldn’t quite remember, I had had A LOT of wine by that time. I never forgot the smell and taste of this dish and often thought about hunting down a recipe and trying it myself. Fast forward years later and I had a bunch of chicken thighs on hand, a hankering for curry, and some calvestrano olives that weren’t getting any younger. I looked up a bunch of recipes and pieced together this one using things already in my cupboard. I call this recipe Dinner Table Tagine Chicken because it is easy, delicious, can serve the whole family and could be used at a dinner party. It’s the kind of recipe that tastes like it took more work and ingenuity than it did. That’s always fun, right?

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Faked Fried Curry Chicken

I’m a fried chicken fiend. Colonel Sanders was like a grandfather figure and I could down a five piece of original recipe at the tender age of 8 years old. I’ve spent years in pursuit of delectable morsels of friend chicken, the crispy, the crunchy, the tangy, the gourmand – a pursuit that has sadly tapered to a halt for a variety of reasons. The first, fried chicken is hella bad for you, dudes. The second, not so gluten free friendly mon frere. So, in honor of Southern Heritage Cooking day on the 11th, I faked it a bit. The original plan was to make some fried okra (I learned this from my North Carolina born mom and its more sauteed then anything using it’s natural slime as the stick for cornmeal, comes out crunchy, a cacophony of unique taste), but the California availability is sorely limited which of course I accept because the year-long availability of so many other fantastic fruits and veggies more than makes up for it. I teased with the okra which I will make and post at a later date but now onto the crispy and juicy Southern inspired chicken with a west coast twist complete with curry and requisite gluten free bread crumbs.

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