Today is the feast day of St. Charles Lwanga and his companions.
According to American Catholic, St Charles Lwanga was one of 22 Ugandan martyrs, Charles Lwanga is the patron saint of youth and Catholic action in most of Africa. He protected his fellow pages from the advances of the Bagandan ruler, and instructed them in the Catholic faith during their imprisonment for refusing the ruler's advances.
For his own unwillingness to submit to the immoral acts and his efforts to safeguard the faith of his friends, Charles was burned to death.
In honor of his feast day, I decided to make a dish from African origins.
I hope you enjoy it.
The definition of a Tagine is a Moroccan cooking vessel. It is genreally made out of clay. This is what was used before they invented the slow cooker. The Tagine has been around for thousands of years. If you dont have a tagine, a dutch oven will do just fine.
African Chicken and Yam Tagine
2 pounds chicken thighs cut into 2 inch pieces
2 teaspoons baharat recipe follows*
1 small yellow onion chopped into 2 inch pieces
2 yams or sweet potatoes chopped into 2 inch pieces
Preheat oven to 400. Put the chicken,baharat, olive oil, salt, pepper and honey inaTagine or Dutch oven. Coat the chicken with the mixture. Add the potatoes, and onion. Mix to combine.
Place the Tagine lid or Dutch oven lid on and bake for 30 minutes. Cook for an additional 15 minutes with the lid off.
2 teaspoons ground cinnamon
Grind the pepper and allspice and blend with cinnamon and nutmeg. Store in an airtight container until ready to use.
2 cups basmati rice rinsed and drained
1 teaspoon of fennel seed
3 cups chicken stock or bouillon
In a rice cooker add rice, fennel seed, chicken stock, salt and pepper. Cook according to manufacturer directions.
Serve in a decorative Tagine with the rice on the bottom of the bowl. Pour the chicken mixture over the top.