What’s for Dinner?: Chicken Tagine with Cheese Polenta

A spicy and simple chicken dish that will have your taste buds tingling.


Recipe created by Chef Maria Rivera of Sobremesa.

Short Ribs with Balsamic Reduction

Ingredients:
  • 4 pounds short ribs
  •  Himalayan pink salt and freshly ground black pepper
  • 2 tablespoons TAO EVOO
  • 1 cup red bell pepper 1-inch dice
  • 2 cups carrots 1-inch dice
  • 2 cups celery 1-inch dice
  • 12 cipollini onions peeled, whole OR save time and use La Piana Grilled Cipolline Onions
  • 2 tablespoons all-purpose flour
  • 2 teaspoons dried rosemary
  • 1 teaspoon red chili flakes
  • 1 tablespoon pickling spice in a muslin bag
  • 2 tablespoons salt
  • 1 tablespoon freshly cracked black pepper
  • 1 cup red wine
  • 3 cups beef stock
  • 1 package instant Polenta, follow package directions or make this fast recipe: Simple Olive Oil Polenta
Instructions:
  1. Preheat oven to 350 degrees.
  2. Season ribs with salt and pepper. In a large Dutch oven with 3 Tbs. olive oil over medium-high heat, sear all sides of ribs, in batches, ends included, and then remove. Add in vegetables, cook for 5 minutes, add flour and spices, cook for 3 minutes longer and deglaze pan with red wine. Put the ribs back into pot and add stock to cover 3/4 of the way up the ribs. Cover and cook in oven for 1 hour 30 minutes to 1 hour 45 minutes or until fork tender.
  3. Remove ribs to a baking dish and brush with balsamic reduction (see below), cover with foil and keep warm in a preheated 250 degrees oven. Reduce broth by a third. Broth to be served with polenta.
  4. Balsamic Glaze: In a small pot over low heat, combine pomegranate and honey. Whisk occasionally and reduce by one third.
  5. Prepare polenta according to package instructions, or make our recipe: Simple Olive Oil Polenta
  6. Spoon hot polenta equally amongst 4-6 plates. Top with short ribs and good amount of the broth.
Recipe Notes

Balsamic reduction: reduced by one third over low heat

  • 2 cups pomegranate balsamic vinegar
  • 2 tablespoons honey

 

Harissa Roasted Carrot Hummus with Yogurt Sauce

Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!

We use Damascus Kofta spice blend from Spice Tree Organics sold in our stores and on our website, but you can substitute any Indian 5 spice blend you may have or simply use a combination of ground cumin, coriander and ground fennel seed. The lemony yogurt sauce helps to cool the bite of the harissa oil. The hummus is best served at room temperature with crisp veggie dippers like zucchini spears, broccoli flowerets and, of course pita bread.

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