Why would it ask for part boned Chicken Breasts?
And what is part boned??
Hmm.
Reminds me of a few recipes in a vegetarian cookbook which require bacon!
I think it's probably the one where they leave the first part of the wing on - a supreme. Does doing this help the breast to remain intact/keep its shape?
Oh - tricky? Butcher's job I feel!
And then it says Spanish Onion. Since that could be red, white or yellow, it's not much help?
Since it's for 16 people, I may go for thighs. Would this be sacrilege??
I often use good quality ie free range or organic thighs for longer cooked recipes, I find the have such a lot more flavour, sometimes bone them out sometimes not, but always trim off excess fat.... :)
I'd use a combo of drums, wings, thighs, breasts like you would do in coq au vin or cassoulet - it's ok to tweak recipes now and then 8)
Not sure what you're doing with your part-boned chicken Tim, but I can whole heartedly recommend this. We had it the other night and it was delicious! I'm still harvesting the globe artichokes which made it quite economical too.
Artichoke, Olive and Chicken Tagine (4 servings)
1 Tbsp. olive oil
2 lb. bone-in, skinless chicken legs and thighs, separated
1 lb. artichoke hearts
1 medium red onion, cut into 1" strips
1 Tbsp. minced garlic
1 cup cooked chick peas
1 cup black olives, halved
2 cups chicken stock
1/4 cup lemon juice
1/4 cup chopped mint
1 Tbsp. harissa paste
Heat oil in a large high-sided sautè pan over medium-high heat. Season chicken with salt and black pepper and place in pan to brown for 2-3 minutes on each side. Transfer browned chicken to a clean plate and place artichokes and onions in pan. Cook for 3-4 minutes until golden, then stir in garlic.
Return chicken to pan. Add chick peas, olives, stock, lemon juice, mint and harissa. Bring to a boil, cover and cook on a low simmer for 1-1 1/2 hours until fork-tender.
Serve over warm cous cous and garnish with slivered almonds and fresh mint.
(http://meggymoo.bulldoghome.com/pages/meggymoo_bulldoghome_com/taginec.jpg)
If it tasted as good as that......WOW!!
The only reason for the Breasts - of whatever dimension - is that Daughter wants a very 'white' dish to set off her others. It's for Son-in-Law's 40th & 17 others!!! I always prefer the tastier meat.
I was thinking of using a bit of Ras el Hanoud??
Not sure, but bone-in is a) cheaper and b) the flavour from the bone as it cooks will make it 'sweeter', as well as keeping a better shape in the cooking? But really Tim, I don't know :-[
Sure the recipe will be just as lovely with thighs, tho - my preferred choice.
So, when's the Birthday cook-in?
Love Looby-Lou's fabbo picture - and recipe 8)