Category: Garlic

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Chicken Tagine with Green Olives & Preserved Lemon

Chicken Tagine with Green Olives & Preserved Lemon | Bijouxs Little Jewels

ON THE MENU tonight, Chicken Tagine with Green Olives & Preserved Lemon, a favorite No. 613 in the Membership Collection.

Tagines are exotic and comforting at the same time: the pungent spices, a juxtaposition of the salty and sweet, combined with meats and vegetables gently simmered tender in a delicate broth create a different take on a comforting stew. This simple chicken tagine is a Bijouxs I would like to share.

ABOUT TAGINES

More info: Tagine is the name of the stew, and also the name of the beautiful glazed clay vessel in which tagines are prepared. No worry, you do not need a tagine (the vessel) to make a tagine (the stew) – a heavy Dutch oven with a lid will do. The things I love about tagines (the stews), besides the incredible layers of flavors, are that they are easy to prepare and utilize less-expensive cuts of meats, pure Bijouxs.

Chicken Tagine with Green Olives & Preserved Lemon | Bijouxs Little Jewels

SIMPLE RECIPE

The basic technique for most tagines is rather simple, place the meat in the tagine (or dutch oven) add the vegetables, spices, and water, then cover and simmer, that’s it. Most tagines do not require an initial browning of the meat and utilize dried spices, olives, etc. many available in your pantry.

Chicken Tagine with Green Olives & Preserved Lemon | Bijouxs Little Jewels

Chicken Tagine with Green Olives & Preserved Lemon | Bijouxs Little Jewels

COOKING IN A TAGINE

In my beautiful azure blue tagine I purchased long ago from Global Table in NYC, it is import to heat the tagine slowly on the stove, a flame tamer really helps. I recently found a pretty tagine at Willams Sonoma. The key is that the ingredients do not dry out due to the conical shape of the lid which keeps the liquids flowing back onto the ingredients. Important for getting really tender chicken in this recipe.

Enjoy this recipe!

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Fusilli with Anchovy Butter & Lemon Garlic Breadcrumbs

Fusilli with Anchovy Butter & Lemon Garlic Breadcrumbs | Bijouxs Little Jewels

This recipe is a preview from my new cookbook “Simple Italian”. Curly spirals of Fusilli pasta are bathed in a mild anchovy butter, then tossed with crispy Garlic-Lemon Breadcrumbs-Recipe No.609 from the Membership Collection.

FUSILLI PASTA

Fusilli is one of the loved pasta shapes, the curly spirals are the prefect vessel to grab and hold the sauce, in this case, a mild Anchovy Butter pan sauce. I know, anchovy butter does not get your attention but the mild Unami flavor is an Italian classic. This recipe is a take on one from Ina Garten’s Be My Guest with Bobby Flay. So if Ina likes it, it has to be good.

GARLIC LEMON BREADCRUMBS

The crowning glory to the pasta are the Toasted Garlic-Lemon Breadcrumbs, not be to missed. The crispy crunch is the perfect finish for the creamy pasta. Beautiful Food by design.

SIMPLE ITALIAN FOOD

Simple Italian Cookbook | Bijouxs Little Jewels

This recipe is a preview of my 5th cookbook “Simple Italian” in now production. This project is close to home, with many of the recipes from my own family kitchen. Coming soon!

 

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Chicken Braised in Coconut Milk & Herbs

Chicken Braised in Coconut Milk & Herbs | Bijouxs Little Jewels

Coconut milk creates a savory creamy sauce for Chicken Braised in Coconut Milk & Herbs, the newest Little Jewel from the Collection Membership.

COCONUT MILK

This simple braising method creates tender chicken with a light coconut sauce infused with garlic and herbs. Braising is a cooking method that is not that widely used, but should be revisited in our cooking collection.

Braising is a cooking method that combines both wet and dry heat. Food is first seared at a high temperature, then simmered in a covered pot with a liquid. This method is great for tougher cuts of meat, making them tender. Perfect for these boneless chicken thighs.

FRESH HERBS

The fresh thyme is important to this recipe, adding a woody hint along with the garlic infusing flavor into the rich coconut milk braising liquid.

WEEKNIGHT COOKING

This brown+braise recipe makes an easy a weeknight dinner, the oven cooking portion requires no attention.
Chicken Braised in Coconut Milk & Herbs, another Little Jewel in the Collection Membership.

 

 

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Artichoke Pesto Panini with Basil Vinaigrette

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Spring in the garden heralded by my first artichokes. Inspired, a new recipe for the Collection Membership a crispy Artichoke Pesto Panini with Basil Vinaigrette. Join and as a member access all 600 recipes.

SPRING IN THE GARDEN

As we all know this Spring weather has been a bit wonky everywhere, hard to plan a garden this year. I have held off on planting my lettuce and herbs, the fog has made it dismal here on the CA Coast. However, my tried & true artichokes mananged to squeek out a few artichokes.

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

 

ARTICHOKE PANINI

The dreary weather has kept me indoors but I happened on a delighful recipe from Joy’s Once Upon a Thyme featured in Diner’s Driveins and Dives. Joy created a crispy artichoke panini served with the best dressing. They are located in beautiful lush Chehalis Washington.

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

BASIL VINAIGRETTE

Her salad dressing is so much in demand that they sell bottles of it at the restaurant, really. While I do not have her exact recipe, I have come pretty closed by tinkering with the ingredients. The episode on DDD does tell more about the basil dressing, which she says people want to drink, it’s that good. Photo from website.

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Artichoke Pesto Panini with Basil Vinaigrette | Bijouxs Little Jewels

Enjoy this crispy Artichoke Pesto Panini with Basil Vinaigrette. Cheers.

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Chin Chin’s Classic Chicken Salad

Chin Chin’s Classic Chicken Salad | Bijouxs Little Jewels

THE classic Chinese chicken salad from the Chin Chin restaurant-always a Little Jewel.

CHIN CHIN RESTAURANT

Very hard to believe that Chin Chin began as a counter and to-go eatery in Sunset Plaza years ago about 1983.  In those days as a young girl  I was driving over the hill from the valley to Sunset Plaza to get regular facials at famed spa Ole Henrickson and always stopped in for lunch. Sitting at the tiny counter (wish there were photos) I would order of course the Chicken Salad along with an orders of Chicken Fried Rice and Dumplings to take home for dinner.  All my family members were crazy about the food.

CHINESE CHICKEN SALAD

Along with sitting at the counter to eat, the-then tiny eatery had shelves with some products, most important were the jar of preserved red ginger, which is key to the salad.  I make the dressing ahead, enough for a few of salads. Fresh ginger and green onion are also elements in the dressing so the dressing must be used with a few days. Shredded poached chicken, iceberg lettuce and fried wonton strips and deep fried rice stix are added for crunch. All the ingredients are tossed in a large bowl with the dressing.

Chin Chin’s Classic Chicken Salad | Bijouxs Little Jewels

Alas, I no longer live near any of the Chin Chin locations and it took a but of searching, but I was happy to find a reasonable duplicate of the salad recipe online. I have been enjoying the salad at home. Here served with some chopsticks I kept from a to-go order a LA friend picked up for me not long ago.

Enjoy Chin Chin’s Little Jewel Salad.

 

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