s
A Moroccan Meal Inspired by Claudette New York
Over the course of my career, I have spent many, many days in New York. Deciding where to dine is always a challenge because there are so many fantastic restaurants. One of my favorite spots is Claudette in Greenwich Village. I have been there many times…they have a lovely, cozy vibe and offer delicious Provençal fare. I have tried a number of their dishes but my favorite three are the truffle hummus, Corsican mint salad and chicken tagine. The last time I visited, I decided I must learn how to prepare the chicken tagine. The dish is delicious but the tagine dish it is served in, is really the pièce de résistance. The print and shape is so unique that I simply could not resist. When I started researching recipes for this post, I was delighted to find some of Claudette’s recipes available online! I prepared and shared below. This is a perfect meal for a lazy Sunday when you want to cook with a nice glass of rosé and make your home smell of an amazing meal to come.
Truffle Hummus with Baked Pita Chips
INGREDIENTS
HUMMUS
1 can chickpeas, drained
1 clove garlic
2 tablespoons tahini
1/2 cup truffle oil, or 1/4 cup olive oil + 1/4 cup truffle oil for lighter truffle flavor
1/2 lemon, juiced
1 1/2 teaspoons salt
1/2 teaspoon pepper
PITAS
4 pitas
2-3 tablespoons of olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon Herbs de Provence
2 tablespoons parmesan cheese
INSTRUCTIONS
Put all ingredients (but only half of the truffle oil to start) for the hummus into a food processor. Blend until smooth. Taste and either add the rest of the truffle oil or use olive oil instead if the truffle flavor is too strong. Season to taste with salt and pepper.
source: www.cookswithcocktails.com
Claudette Corsican Mint Salad
INGREDIENTS
SALAD
1 cup hearts of palm, sliced 1/4-inch thick
1 cup blanched haricots verts, cut in half
8 whole mint leaves
1 packed quart of baby arugula
Red Onion, thinly sliced
VINAIGRETTE
2 tablespoons Dijon mustard
¼ cup champagne vinegar
1/2 cup mint oil
1 shallot, minced
Salt and pepper to taste
INSTRUCTIONS
In a bowl, whisk to combine the Dijon mustard, champagne vinegar, and minced shallot. Then slowly drizzle in the mint oil while whisking until emulsified. Season to taste. In another bowl, add the vegetables and drizzle in the vinaigrette. Toss to combine and evenly coat the vegetables. Season to taste with salt and pepper.
source: www.vogue.com
Chicken Tagine
I followed Koren Grieveson’s (chef at Claudette) footsteps and prepared the ingredients, then assembled in the tagine…although some recipes instruct you to cook in the tagine.
INGREDIENTS
BRINE
Warm Water
Olive Oil
Salt
Sugar
Mint Leaves
BULGAR
Bulgar Wheat
Chicken stock or water
TAGINE
Chicken Thighs (I recommend 1-2 per guest)
Garlic
Onion
Celery
Carrot
Zucchini
Eggplant
Swiss Chard
Chickpeas
Turkish Apricots
Dates
Golden Raisins
Mint Stems and Leaves
Fresh Orange Juice
Fresh Lemon Juice
Orange Slices
Cinnamon
Turmeric
Coriander
Slivered Almonds
INSTRUCTIONS
Brine: pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, olive oil and mint leaves. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature. Refrigerate for 2 to 24 hours.
Bulgar: Prepare the bulgar wheat according to directions, I prepared with chicken stock instead of water to give more flavour. Once finished, add to pan and sauté with olive oil.
Add eggplant, zucchini, Swiss chard and chickpeas; stir until softened. Add (one at a time) orange juice, lemon juice, orange slices, apricots, dates, raisins and a bit of brining solution until ingredients are softened.
Tagine: In a Dutch oven, sauté the garlic, onion, chicken and celery in olive oil until softened. Season with salt, pepper, cinnamon, turmeric and coriander to your liking. Add chicken stock or water. Separately, pan fry chicken in olive oil and, when finished, add to the onion, carrot and celery mixture and simmer for a few minutes.
Assembly: Add the bulgar wheat mixture to the tagine, layer in the chicken, garnish with almonds, mint leaves and orange slices. Serve and enjoy!
source: www.ny.eater.com (I used as a guide and have added my recommendations)
This gorgeous tagine dish and other options are available at williamssonoma.com.
Hope you and yours enjoy this delicious meal!
Bisous,
Rebecca