Pink of Perfection

The theme of the day is banishing the bleak midwinter feeling. But before we get to the recipes, I feel the need to share some practical cold weather advice. This year, inspired by that old Swedish proverb (“There is no bad weather, only bad clothing”), I decided to cast my winter effort to “look cute” to the wind and just dress appropriately. Winter boots sit by the door, a down jacket hangs from the hook, and both have exponentially improved my quality of life. No one every told me that down is not messing around. In off-chance no one has yet told you, let me share the news: down is worlds warmer than wool. And if your toes can stay dry and toasty in a proper pair of weather-proof boots, there is a 87% chance you can maintain the good mood you woke up with. Don’t ask me why it took me so long to embrace these winter basics (I went to college in Minnesota for crying out loud!), but do let me be a lesson.

The deep, warming spices of North African cuisine are as sure a way as any to combat a  miserable winter day. I’ve made two tagines in the past 48 hours. One was a weekend affair with a long, slow-cooking of lamb shoulder with cinnamon sticks and butternut squash; the other, a quick, bright and briny weeknight recipe set against a background of heady cumin, paprika, and cayenne. Neither is spicy––but they both share that mellow, sultry heat that warms you from the inside out. If you’re home sick or “sick” today (or are just lucky enough to be padding around at home), you might have the energy for the former; if you just need a bit of warmth when you get home tonight, the latter will do you just fine. Choose your own adventure!

Squash and Lamb Tagine
adapted from Whole Living
Serves 4

1 pound boneless lamb shoulder, trimmed of excess fat and cut into 1-inch cubes
2 tablespoons all-purpose flour
1 medium onion, coarsely chopped
2 garlic cloves, chopped
2 tablespoons tomato paste
1/2 teaspoon ground ginger
1 teaspoon turmeric
2 cinnamon sticks
2 pounds butternut squash, peeled, seeded, and cut into 1-inch chunks
1/2 cup pitted prunes
1/2 cup fresh cilantro leaves
1 cup whole-wheat couscous, prepared according to package instructions

Preheat oven to 350 degrees. In a large bowl, toss lamb with flour; season with salt and pepper. In a Dutch oven or other large, heavy-bottomed saucepan (at least 5 quarts), heat oil over medium-high. In two batches, cook lamb until browned on all sides, about 5 minutes per batch; transfer to a plate.

Reduce heat to medium, add onion, garlic, and tomato paste to pot; season with salt and pepper. Cook, stirring frequently, until onion has softened, 3 to 5 minutes. Add cinnamon sticks, ginger, turmeric, 4 cups water, and reserved lamb (with any juices that have accumulated); bring to a boil.

Cover pot and transfer to oven; cook until lamb is just tender, about 1 1/2 hours. Add squash, return to oven, and cook until squash is tender, about 30 minutes more. Remove cinnamon sticks, stir in prunes, and season with salt and pepper. Serve with cilantro and couscous.

Chicken Tagine with Fennel and Olives
adapted slightly from Bon Appétit
Serves 4

1 1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon fine sea salt
1/2 teaspoon cayenne pepper
6 skinless boneless chicken thighs (1 1/2 pounds)
2 tablespoons olive oil, divided
2 medium fennel bulbs, stalks trimmed, bulbs halved vertically, then cut crosswise into 1/2-inch slices
2 cups low-salt chicken broth
2 tablespoons fresh lemon juice
1/2 cup pitted brine-cured green olives, quartered lengthwise
1 cup coarsely chopped fresh cilantro

Mix cumin, paprika, salt, and cayenne in small bowl. Cut chicken crosswise into thirds. Toss in large bowl with spices.

Heat 1 tablespoon oil in large skillet over medium-high heat. Add chicken; brown 2 minutes per side. Transfer to plate.

Add 1 tablespoon oil and fennel to same skillet. Sauté until golden in spots, 5 minutes. Return chicken and juices to skillet. Add broth and lemon juice. Bring to simmer, scraping up browned bits. Cover, reduce heat to low, and cook until chicken is cooked through, 15 minutes. Add olives. Simmer until sauce thickens, 5 minutes. Stir in cilantro. Season with salt and pepper.

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