Recipes from Comfort Food Cabaret
After a long wait, we are thrilled to finally share with you all our fabulous recipes from Comfort Food Cabaret at the 2021 Adelaide Fringe! We hope you enjoy making these delicious meals as much as I enjoyed sharing them with you all!
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These recipes have been created in conjunction with the Weber Grill Academy®. We thank the following people for their contributions:
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Adam Mizzi
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Jacinda Gregg
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Laura Romeo
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Loren Quinn
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Rhiannon Groutsch
We have predominantly used South Australian produce including:
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Nuts and Pepitas from Premium Choice
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Fruit and vegetables from Tony and Marks
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Pomegranates stolen from neighbours overhanging trees.
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Free Range Poultry from Marino Meats and O’Connells Meats
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Icecream from Golden North
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All other produce from Gaganis.
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If you have any questions please get in touch with us at info@comfortfoodcabaret.com
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Please feel free to share your creations and tag us! @michellepearsonmusic – we would love to see what you create!
Moroccan Chicken
The only apricot chicken you'll want to eat after seeing Comfort Food Cabaret
INGREDIENTS
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1 tsp paprika
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1 tsp ground cumin
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½ tsp ground ginger
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½ tsp ground coriander
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¼ tsp ground cinnamon
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Zest and juice of 1 lemon
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5 cloves garlic, minced
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8 boneless chicken thighs (for vegetarian option, substitute chicken for tin of chickpeas)
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Salt and freshly ground black pepper
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1 tbsp olive oil
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1 large onion, chopped
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1 cup chicken stock (or enough to cover the base of the dish)
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2 cups carrots, peeled and chopped
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1 cup dried apricots, chopped
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Flaked almonds and chopped fresh parsley, to garnish
METHOD
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In a large ovenproof dish or tagine, mix the paprika, cumin, ginger, coriander, cinnamon, salt, and pepper.
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Add the chicken thighs to the dish and coat them thoroughly with the spice mixture. For deeper flavor, you can cover and marinate the chicken overnight in the fridge.
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Scatter the chopped onion, garlic, carrots, and apricots around the chicken. Pour over the lemon juice, sprinkle with lemon zest, drizzle with olive oil, and add enough chicken stock to just cover the base of the dish.
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Cover tightly with foil (or the tagine lid, if using) and roast in a preheated oven at 180°C (350°F) for 1 hour.
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Remove the cover and roast for another 30–40 minutes, or until the chicken is golden and slightly caramelised. A bit of browning adds amazing flavor.
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Sprinkle with flaked almonds and fresh parsley before serving. Perfect with couscous or warm flatbread.
