Recipes from the Market Table by Pascale Beale
Winter
Savory
Roasted Duck with Oranges (aka Canard a l'Orange)
Warm Asparagus and Wild Mushroom Salad
Black Cod with Herb Nut Crust
Arugula Salad with Shaved Pecorino and Caramelized Onions
Citrus Chicken Tajine with Apricots and Golden Raisins
Forbidden Rice Salad
Endives, Fennel and Smoked Salmon Salad
Shortcrust Pastry
Curried Carrot Soup with Cilantro Crème Fraiche
Sweet
Homemade Granola: An Easy, Quick and Healthy Recipe
Lemon Mousse
Flourless Chocolate Cake
Banana Date Pound Cake
Carrot Cake with Lemon Mascarpone Frosting
Sumptuous Pear and Pomegranate Pavlova
Autumn
Savory
Curried Cauliflower Soup with Crispy Brussels Sprouts
Zucchini, Spinach and Cheese Clafoutis
Stuffed Delicata Squash with Forbidden Rice
Persimmon, Apple and Shaved Brussels Sprouts Salad
Shaved Multi-Colored Carrot Salad
Butternut Squash
Roasted kale and Apple Salad
Green Salad with Herbs and Green Tomatoes
Figs
Grapes
Lentils
Mushrooms
Persimmons
Soup
Sweet
Lemon Bars
Apples
Grapes
Persimmons
Semifreddo
Summer
Savory
Three Easy Appetizers
Blueberries
Tomatoes
Fish
Plums
Peaches
Mint
Sweet
Fig and Lemon Verbena Pots de Crème
Eton Mess
Pluots
Plums
Peaches
Figs
Apricots
Spring
Savory
Spring 'Pasta'
Zucchini Tarts with Herb Salad
Petit Farcis - Stuffed Spring Vegetables
Rainbow Carrot Salad
Tomates Mimosas de Genevieve Fay
Potato and Celeriac Gratin
Pesto Duo : 2 easy pesto recipes
Meyer Lemon Roasted Salmon
Warm Leek, Snap Pea and Burrata Salad
Sweet
Stone Fruit Clafoutis
Lemons
Tips
Vinaigrettes
Tips

 

I have delved into the world of Moroccan and North African cuisine, reading about sumptuous dishes in books by Claudia Roden, Paula Wolfert, the Maloufs and Clifford A. Wright. I’ve been inspired by their culinary journeys and revel in the fragrance and spices of the African continent. After making a batch of Ras el Hanout, a spice mix that means “best of the house,” I thought I’d try combining it with some curry powder to make a tajine with an African-Asian spice fusion. The aroma drifting across the kitchen as this simmered was mouth-watering. The end result produced a chicken that melted off the bone with plump, juicy, succulent fruit. This dish has become a family favorite.


Serves 8 people

1 heaped teaspoon curry powder
1/2 teaspoon Ras el Hanout
1 tablespoon olive oil
1/4 cup orange juice
8 chicken legs or thighs
Salt and black pepper
Olive oil
2 large onions — peeled, halved and sliced
25–30 dried apricots
2 small preserved lemons — roughly chopped
4 oranges — peeled and sectioned
1 cup golden raisins

1    In a large bowl, combine the curry powder, Ras el Hanout and olive oil to form a thick paste. Stir in the orange juice. The mixture should be quite thick. Add the chicken and coat all sides. Let the chicken marinate for at least 30 minutes. (This can be done up to 8 hours in advance.)

2    Pour 1–2 tablespoons olive oil into the base of a tajine with a cast-iron bottom (or Dutch oven) over medium-high heat. Add the onions and sauté until golden, about 6–7 minutes. Add the marinated chicken legs and brown on all sides, about 3–4 minutes per side. Pour enough water to come halfway up the sides of the chicken. Cover with the tajine lid. Reduce to a simmer and cook for 20 minutes.

3    Add the apricots, golden raisins, lemons and oranges to the tajine and stir, turning the chicken pieces once or twice. Replace the lid and cook for an additional 40 minutes or until the chicken is tender and meat is almost falling off the bone.

4    Serve with plenty of the pan juices, the fruit and onions. I like to serve this dish with couscous.

 

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