Gingerbread Spice

Day 11 of Spicemas

Today’s spice from the Advent calendar is a blend, heavy in ginger, but also, to the sniff test, there’s a lot of cinnamon in there and probably nutmeg. I could, of course, make gingerbread, which I love. However, if I make cookies, cakes, breads, and all manner of sweets for the entirety of this calendar I will regret it. Also, I think using the spices in ways you don’t expect is more fun. So what did I decide to do?

Tagine, of course! Moroccan food leans into what we consider sweet spices, in savory dishes, although there is also a lot of fruit in their stews, which can be disconcerting to the American palate. Well, it’s good for you to have a disconcert from time to time, and this is a delicious preparation. You should try it. If you don’t have a tagine, this will work up nicely in the InstantPot, or any heavy tightly-lidded pot like a dutch oven.

Chicken Ginger Tagine

• 1 1/2 lbs. chicken (I used two boneless skinless chicken breasts)

• 1 onion, chopped

• 5-6 garlic cloves, minced

• 2 tsp gingerbread spice

• 3-4 rosemary sprigs

• 1 small chili (I used a TAM Jalapeno, milder than a regular pepper)

• 3-4 whole tomatoes

• handful of fresh basil

• 1 preserved lemon, rinsed and chopped

• 1/2 c dried cranberries

Heat your tagine or pot over medium heat, and drizzle in a little olive oil. Fry the onions and garlic until translucent, then add in the spices, lemon, the dried fruit , and the chili minced fine (you can also use harissa if you have it). Fry for a moment to fat the spice blend and release the flavor. Add in the tomatoes, and the chicken, stir, and cover. If you feel this is too dry at the beginning, add about a half cup of water.

Try to resist the urge to peek and stir very often. Turn the heat down to almost low, and let it simmer for at least twenty minutes. Stir, taste, and salt if necessary as the preserved lemon was very salty.

If you don’t have the spice blend, use a teaspoon of ginger or a few pieces of ginger root (remove prior to serving), and 3/4 teaspoon of cinnamon or a cinnamon stick, and about a quarter teaspoon of nutmeg. Oh, and the dried cranberries were a whimsy of mine, this could readily be done with dried apricots, or golden raisins.

Stir in the basil leaves as you take it off the heat.

Serve over couscous, rice, or in my case I’ll eat it like stew, which of course it is! Remember to remove any cooking seasonings, like the rosemary twigs and pieces of ginger if you used those.