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top of the stove, or in a big casserole dish, starting on the stove and then left to slow-cook in the oven. ½ tsp saffron strands 3 tbsp boiling water ¼ c olive oil quantity of chicken stock 3 tbsp butter (optional — increase olive oil accordingly) 1 tsp minced fresh ginger salt and pepper to taste (and within your sodium limit!) ½ tsp ground turmeric 3 small red onions (1 finely grated, 2 coarsely chopped) 3 cloves garlic, chopped 2 ½ lbs boneless lamb or boneless skinless chicken, cut into small chunks 1 tbsp honey ¾ c raisins ½ c dried apricots, halved 2 dried figs, quartered Juice of 1 lemon 2 cinnamon sticks 1 1/3 c flaked almonds, toasted, to garnish some chopped cilantro or parsley, to garnish freshly cooked whole-grain rice or couscous Toast saffron in fry pan over very low heat until brittle. Crumble into a cup, add the boiling water and infuse for 10 minutes. Heat oil with the butter (if using) in a large tagine over medium-high heat. Add ginger, salt, pepper, turmeric, grated onion and garlic. Sauté for 30 seconds. Add the lamb or chicken, stirring until the meat is wellcoated in spice mixture, about three minutes. Stir in the chopped onions, saffron water and honey. Pour in enough stock to cover the meat. Cover and simmer over medium-low heat until meat is almost tender, about 1 ½ hours (less time for chicken than lamb). Stir during cooking and add more stock if needed to prevent the sauce from drying out. After about 45 minutes, place the raisins, apricots and figs in a bowl and add a ladle of the cooking liquid, the lemon juice and a little hot water or stock. Let soften for 30 minutes. About 30 minutes before the end of cooking, when the meat is almost tender, add the fruit mixture and cinnamon sticks to the tagine. Cover and simmer until the meat is completely tender. Season to taste and discard the cinnamon sticks. Serve hot with the cooked grain. Serves six, total cooking time two hours. VB

Bring out your inner chef Thrifty Foods Cooking and Lifestyle Centre has fun and entertaining cooking classes that will build your confidence in the kitchen, make at home dinner parties a breeze and reward you with a taste of delicious freshly prepared cuisine. Visit thriftyfoods.com/lifestyle for a complete class schedule and convenient online registration or call 250 483-1222 for more details Learn from local chefs and meet international food celebrities

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Profile for Boulevard Magazine

Boulevard Magazine - January/February 2010 Issue  

BOULEVARD MAGAZINE is designed to capture the personality, culture and vitality that is Victoria by focusing on the Arts, People, Trends, Fo...

Boulevard Magazine - January/February 2010 Issue  

BOULEVARD MAGAZINE is designed to capture the personality, culture and vitality that is Victoria by focusing on the Arts, People, Trends, Fo...

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