2 trays of thighs, halvedMarinade:✔ 3 purple onions, quartered✔ 4 cloves garlic, smashed ✔ 3 cinnamon sticks✔ 1 tsp. cumin✔ 3 stars of anise✔ 1 lemon, sliced✔ 1⁄4 cup olive oil✔ 1⁄4 cup water✔ Salt & pepperFor the quince:✔ 3 quince (or apples), peeled and quartered✔ Juice of 1 lemon✔ 1 cup sugar✔ 2 cups water✔ 4 seeds cardamomFor the couscous:✔ Instant couscousFor garnish:✔ Parsley✔ Ground cinnamonMix marinade ingredients, place chicken and make sure it is covered on all sides. Cover and leave overnight in the refrigerator.Prepare couscous according to directions.Prepare quince: boil water, add seasoning, sugar and quince and cook over low heat about an hour.Heat oil in a heavy saucepan, brown chicken and place in a tagine or other ceramic dish. Add marinade liquids and cooked quince, cover and cook in a 180º oven for 90 minutes. To serve place chicken over couscous, pour sauce and garnish with parsley and cinnamon.
STUFFED HENS WITH BULGUR, POMEGRANATE AND HERBS1 tray of small whole hens (2)Marinade:✔ 2 heads garlic, peeled and chopped coarsely✔ 2 lemons, chopped with skins✔ 10 sage leaves, chopped✔ 2 Tbsp. coriander seeds✔ 1⁄4 cup olive oil✔ Salt & pepperFor the stuffing:✔ 3⁄4 coarse bulgur, soaked in hot water about an hour and drained✔ 3 purple onions, chopped✔ 2 cloves garlic, minced✔ 1 cup pomegranate seeds✔ 2 bunches arugula, chopped✔ 2 bunches watercress✔ 1⁄4 cup pine nuts✔ 1⁄4 cup olive oil✔ 1⁄4 cup lemon juice✔ 1 Tbsp. silan (date honey)✔ Salt & pepperMix marinade and soak chicken overnight.Prepare stuffing: fry onions in oil until golden. Add all ingredients, remove from heat, season and stuff the chicken. Close opening with toothpicks and place in a cooking bag with all the marinade ingredients and extra 1⁄4 cup water. Place in baking dish and bake at 180º for 90 minutes. Turn oven to 200º and cook another 10 minutes. Remove very carefully from cooking bag and serve.WHOLE CHICKEN WITH TEHINA AND BAKED ROOT VEGETABLES✔ 1 whole chicken✔ 2 kg. kosher salt✔ 1 sprig rosemary, chopped✔ 2 heads garlic, halved✔ 1 lemon✔ 1⁄4 cup olive oil✔ Black pepper, coarsely crushedVegetables:✔ 1 head of celery, peeled and cubed✔ 3 parsley roots, washed and peeled✔ 2 purple onions✔ 1⁄2 kg Jerusalem artichoke, peeled✔ 1 sweet potato, sliced✔ 1 leek, sliced✔ 1 head of garlic separated into cloves✔ 1 bunch thyme✔ 1 Tbsp. cumin✔ 1⁄2 cup olive oil✔ 1⁄2 cup silan (date honey)✔ Salt & pepperFor serving:✔ 1⁄2 natural tehina✔ Celery leavesHeat oven to 200º. Mix salt and rosemary and sprinkle evenly on a baking sheet. Rub chicken thoroughly with lemon, olive oil and pepper and stuff with halved garlic heads. Place a rack over a baking pan and place chicken back side down on the rack. Roast for 30 minutes, turn to one side, roast for 15 minutes, turn to other side and continue roasting another 15 minutes. Test for readiness by poking the hip joint. If the liquid that oozes out is clear, the meat is done. If not, continue roasting 10 more minutes. Remove from Let chicken rest for 10 minutes.To prepare vegetables:Place all the cut root vegetables in a cooking bag with all seasonings and herbs. Bake in the same oven that the chicken is baking, for about 1 hour.To serve:Place baked vegetables in a serving dish, drizzle tehina and oil, garnish with celery leaves. Serve chicken on a platter.Recipes and photos courtesy of Tevaoff.