Toasterhead’s Bniin Chicken Tagine

This Moroccanesque recipe requires a tagine for proper cookingness. Le Creuset makes a good one with a cast-iron base. The conical lid of the tagine recycles the steam and keeps the chicken crazy moist. You could probably do this with some other slow-cooker, but the tagine just looks so darn cool. Use organics and local and fair-trade stuff wherever you can. This recipe serves two people.

Ingredientistics

• 1 tablespoon olive oil
• ¹/₃ cup chopped onion
• ¹/₂ teaspoon chopped garlic
• 2 large boneless chicken breasts, chopped into 1-inch cubes.
• 1 teaspoon ground ginger
• 2 teaspoons ground cinnamon
• 1 teaspooon ground coriander
• 2 tablespoons honey
• Juice of ¹/₂ lime
• 1 teaspoon red wine vinegar
• ¹/₂ cup low-sodium chicken stock
• ¹/₄ cup golden raisins
• ¹/₄ cup chopped almonds

Directionology

Fry the onion and garlic in olive oil on high temperature in the tagine base until the onion starts turning clear. Dump in the chicken breasts and quickly brown the outsides of each piece. Drop in the spices and cook another minute or so,

Mix the honey, lime juice, vinegar, and chicken stock and pour into tagine base. Stir well, crack in some fresh pepper if you like, and turn heat really really low.

Cook for 1¹/₂ hours, adding raisins and chopped almonds after about 45 minutes. After 1¹/₂ hours, remove lid and turn heat up to thicken liquid.

Serve over couscous. This is complemented well by a viognier or terret sauvignon, but for real authenticity you need some mint tea:

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Moroccany Mint Tea

This is my take on the traditional recipe. For the real thing, try being reincarnated in Marrakech. This recipe makes a medium teapot or so.

Ingredism

• 3 tablespoons Temple of Heaven gunpowder green tea
• 1 tablespoon jasmine green tea
• 3 sprigs fresh mint (or 2 teaspoons dried spearmint)
• 1 fuckton turbinado sugar or 1 shitload honey or some blend of the two.

Directrix

For wimpy results use one of those tea balls or tea baskets that strains the tea leaves out of your tea. Boil your water and pour a cup or so into the teapot. Swish the teapot around and then pour it out. This cleans the tea or something. Then drop in the mint and fill the teapot with boiling water and let it steep a while.

Add some sugar or honey to a teacup, pour in the tea, swish it a bit, then pour it back into the pot. Repeat a bunch of times, then serve in little teacups. Enjoy!

TPWW Recipe Cabal: Crazy Good Apple Muffin Thing

Ok, this is a recipe I made this morning and it was crazy good. I call it the Crazy Good Apple Thing. Here’s the recipe, based on this one from the Internets but with some special “Toasty Touches.” For best results, use organics and fair-trade ingredients wherever you can:

Ingredientocracy

Muffinness
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ¹/₂ teaspoon baking soda
• ¹/₂ teaspoon sea salt
• 1 teaspoon apple pie spice blend
• ¹/₂ cup butter
• ¹/₂ cup raw cane sugar
• ¹/₂ cup brown sugar
• 2 eggs
• 1 ¹/₄ teaspoons vanilla extract
• 1 ¹/₂ cups shredded apple – gala or pink lady works crazy good but anything you can get locally is ideal
  Toppingicity

• ¹/₃ cup packed brown sugar
• 1 tablespoon all-purpose flour
• ¹/₂ teaspoon ground korintje cinnamon
• 1 tablespoon butter

Directionista

Preheat oven to 375F and grease a brownie pan or muffin tins whichever you prefer. I’m lazy and thuslike prefer the brownie pan.

Muffinness: Mix flour, baking soda, baking powder, salt, and apple pie spice in a smallish bowl. Blend butter, sugar, eggs and vanilla in a biggerish bowl. Add apples. Blend in the flours and stuff. Pour the muffinness into brownie pan or muffin tins.

Toppingicity: Mix butter, brown sugar, and flour. Blend in the butter. Dump it on top of the muffinness.

Bake 20 minutes or until finished. Enjoy!