Adorable Jamie Oliver's incredible TAGINE recipe--changed my life this week

I LOVE Jamie Oliver.  He is adorable.  For a few years I've watched several of his tv cooking shows which featured the Moroccan dish Tagine. 

My favorite food in the world has always been Cajun jambalaya.  I always wondered if this dish was the similar of to my much beloved jambalaya, with a different set of flavors.  

I finally made an "Oliver" tagine recipe yesterday and my instincts were correct.  The tagine is the equivalent of jambalaya with a whole different continent/experience of new, exotic flavors.

I used the recipe shown below.   This entree was easy to make, which in my experience with television cooking shows is rare.   You only need a bowl and pot:  a simple bowl to marinate the chicken in the refrigerator.  I didn't have a tagine or casserole pot as the recipe requests so I used a cast iron pot, which was a perfect substitution.  

The meal was quick to make.  But purchasing a few of the more exotic ingredients in a small town place like the Palm Springs area took more time.  The preserved lemons were the biggest challenge.  After several visits to grocery store and a call to William Sonoma I finally found them in stock at Bristol Farms .  My local Trader Joe's said they have been trying to stock it but they are sold out).  When I saw Jamie make this he used portioned, cut lemons.  The bottle that I bought I bought at Bristole was pureed/minced. 

I couldn't find fresh coriander.  I've always heard that Coriander is the same thing as the more common (in California) Cilantro?  The information on the internet was even more confusing.    I substituted ground dried coriander instead of the fresh coriander stalks.  If someone can educate me on this I would appreciate it.   Is fresh cilantro the same thing as fresh coriander leaves?

I'd never cooked or eaten (at least knowingly) fresh fennel.  It is wonderful.   Very mild.   When it was raw, it smelled and looked like fresh anise (or licorice which I detest).   When cooked, it was amazing and lovely.

I have to say that this tagine  is one of the best things I've cooked.  Usually I am not pleased with my cooking.   But this was a symphony of new flavors.   I used chicken thighs, instead of the whole chix (I don't like white meat) and the meat just fell off the bones. Served on top of couscous, OMG

 This and jambalaya are now my favorite dishes.  

Jamie Oliver’s Chicken, Olive and Preserved Lemon Tagine

Serves: 4-6

Ingredients

1 whole chicken (approximately 1.5kg), preferably free range or organic, skin-on, jointed into 4 (get your butcher to do this for you)**
olive oil
1–2 large bulbs of fennel
2 onions, peeled and roughly chopped
a small bunch of fresh coriander**
4 cloves of garlic, peeled and sliced
2–3 small preserved lemons, deseeded and chopped**
80g black and green olives, stoned
a good pinch of saffron
500ml hot organic chicken stock

For the spice rub
1 heaped teaspoon coriander seeds, bashed up
1 level teaspoon ground cumin
1 heaped teaspoon ground ginger
2 tablespoons olive oil
sea salt and freshly ground black pepper

Recipe/photo source:  http://www.foodie.co.nz/jamie-olivers-chicken-olive-and-preserved-lemon-tagine/

**See paragraph above for my adaptations

BEST new show on TV: Anthony Bourdain's Parts Unknown on CNN

I always thought that restaurateur, author, chef, Anthony Bourdain, was a bit of a prick, although I like that sometimes.   Especially his very personal attack on Food Network's chef Paula Deen (didn't disagree with his issue about her diabetes, but the rather nasty way he treated her.

I was totally shocked when I watched one of the first shows of his new show, Parts Unknown, on CNN and was completely enthralled.   The first episode that I saw was the Korea Town in LA.   I became addicted immediately.  I've watch every episode since.

Bourdain, a dude who captures my heart with his profanity

First of all, the dude has a sailor vocabulary that he shares unabashedly on the show.   He said 'fuck' several times.  He said 'shit'.   He said 'god damned'.   I relish others who swear the way I do.  I fell in love with the show instantly with the first 'fuck' that was uttered.

Myanamar episode

But more importantly, Parts Unknown, is a very intelligent sociological, journalistic show in addition to being a "foodie"-oriented show.   The essence of the show is about discovering food in all sorts of exotic far flung places.  But like I said, the show transcends a food discovery show.

Last week's show from Libya, was perhaps some of the most impactful reporting I've seen since Gaddafi's death.  And yet, it ultimately made my mouth water.

Libya episode

One example, a breakfast item, which is sort of a flattened "donut" fried with an egg or to in it.  Another segment at a seafood shop made Seattle's Fisherman's Wharf's vendor offerings pale in comparison.

Dish from the Los Angeles Korea Town episode

Since the first LA Korea Town episode I've watched with more and more obsessiveness shows profiling:  Colombia, Canada (Quebec), Morocco (Tangier), Libya.   In fact, I've viewed each episode multiple times.

A Tangine from the Morocco episode

Canada (Quebec episode)

Libya episode

I'm bored with television for the most part.  I've lost any interest in the faux reality shows (Housewives, etc).   But this show is as real as it gets.   And Bourdain, who often looks haggard in a dashing way, is so very erudite, humorous, and ballsy, that you must check out this show.

After only a half a dozen episodes CNN has renewed the series for a second season.  It seems that I'm not the only viewer impressed with Parts Unknown.

Bordain in the Morocco episode

The show is on at 9pm Eastern on Sunday.   Please go to the website to learn more (click here).  But more importantly, give yourself a gift, and became a viewer of this show.  You'll become a more educated foodie, but more importantly, you'll be eminently aware of the diverse world in which we live.

Food from the LA Korea Town episode