Last week, I saw a post featuring a scrumptious-looking chicken tagine, made by my daughter, C. – and wanted to try something similar to it. Because I don’t have a tagine pot, but I thought I would roast the bird in a pan that would hold onions, carrots, sweet potatoes and golden raisins (G. loves those!)
So, instead of a long braise as a tagine which probably stews/steams the chicken, I opted for a roasted chicken with most of the same trimmings as the tagine recipe called for. For the small fresh chicken that I started with, I cut it into half, dried the skin and pan grilled the halves on both sides. I then added large pieces of cut up onion, carrots and peeled wedges of sweet potatoes. While it was sizzling on the stove, I zested a large navel orange on top of the bird and then broke apart the orange into juicy bits that I tucked into the pan around the vegetables and under the chicken. While the oven preheated to 400 degrees, I added a handful of golden raisins into the vegetables. Lastly, I spread some soft unsalted butter on the chicken and sprinkled it with truffle salt and pepper. Roasted for about 45 minutes. It looked divine!
A small green salad with cherry tomatoes, red onion and a sparky vinaigrette completed our dinner.