In my kitchen, cuz ...

It was rainy outside. (Anyone pick up on my allusion to Crooked Still?) And since Joe sprained his ankle, we decided to bum around the house today. We were inspired to make something from our Viking Cooking School classes. Here's my slightly modified version of Lemon Chicken Tagine with Saffron Rice.... I didn't have a tagine and couldn't find (or afford) saffron. I'll post the recipe tomorrow, when I have more energy.

Lemon-Chicken Tagine (The Viking Cooking School)
1 4-pound chicken, cut into 8 pieces
Salt, pepper to taste
1 tsp paprika
4 Tbs olive oil
2 medium onions, diced
4 cloves garlic, minced
2 sticks cinnamon
1/2 tsp saffron, crushed
1 tsp tumeric
3/4 tsp cayenne pepper
2 tsp pepper
1 1/2 tsp cumin
2 tsp ground coriander
2 tsp ground ginger
1 cup chicken broth
1 can artichoke hearts
6 Tbs fresh lemon juice (about 2 lemons)
1 Tbs lemon zest
3 Tbs honey
1 cup olives
3 Tbs chopped fresh cilantro

Got all that? I didn't have saffron.
Season chicken with salt, then pan fry in 2 T oil. Set aside after it's golden brown on all sides. Preheat oven to 350. Add remaining oil to pan and heat,then cook onions til tender. Then ad garlic, cinnamon, saffron, turmeric, cayenne, black pepper, cumin, coriander and ginger. Cook until aroma is released. Pour chicken broth into a dutch oven or heavy stock pot, add chicken, onion mixture and artichoke hearts to pot. Sprinkle lemon juice and zest over chicken, then drizzle with honey. Cook about 20 minutes, until chicken is almost done. Add olives and fresh cilantro, then return to oven until chicken is very tender, about 15 minutes more.

Rice: Heat 3 Tbs oil in a sauce pan, add 1 onion finely chopped and cook til tender. Add 1 cup rice, and stir like crazy for a minute. Add 1/4 cup golden raisins. Add 2 cups water, bring to a boil, then reduce heat, simmer and cover for 20 minutes. Remove lid when all moisture is absorbed, but before you smell the rice burning to the bottom of the pot. "fluff," as they say in recipes, then add some toasted pine nuts and fresh parsley or coriander.