February 2025 | Page 75

Say ‘ Yes , Chef !’ Stay in and enjoy a home-cooked meal from The Feast & Fettle Cookbook .

Alecia Milot of Sakonnet Candle Co . at the Tiverton Farmers Market .

Braised Moroccan Chicken Tagine This dish just screams comfort food to me . Anything braised reminds me of relaxing weekend cooking when there ’ s time to let a dish become something truly spectacular . This is a Northern African , specifically Moroccan , slow-cooked stew . It is named after the ceramic vessel it is traditionally prepared in , which is called a tagine . The star of this dish , which serves four , is the slightly sweet and spiced simmer sauce . During the braising process , the chicken thighs and vegetables tenderize and soak up all those delicious flavors . The addition of olives , lemon juice , and an abundance of fresh herbs at the end of the cooking process adds a dimension of brightness that balances out the sweetness of the sauce . — Feast & Fettle founder and chef Maggie Mulvena Pearson

Keep it Fresh

Stock up on local produce and other handcrafted goods at indoor farmers markets this winter , including the Tiverton Farmers Market ’ s winter location ; the corner of Kinsley and Sims Avenues where Farm Fresh stands with open arms in Providence ; the scenic location of Mount Hope Farm in Bristol ; or the longest running farmers market , Kingston Farm Collaborative , in South Kingstown . tivertonfarmersmarket . com ; farm freshri . org ; mounthopefarm . org ; south kingstownfarmersmarket . org

TEA TIME Choose from more than sixty premium loose-leaf teas meticulously sourced from all corners of the globe at Schasteâ in Providence . Catch up with friends during a private tea tasting ( featuring leaves from China , Taiwan and Japan ) at Ceremony Providence . Treat yourself to a full afternoon tea complete with finger sandwiches , sweets , scones and black tea flavors at Sweet Marie ’ s Tea Cottage in Wickford . schastea . com ; ceremonypvd . com ; sweetmariestea . com

2 lbs chicken thighs , boneless and skinless 3 tsp kosher salt 4 tbsp extra virgin olive oil 1 tsp sweet paprika 1 tsp ground cumin ½ tsp ground ginger ¼ tsp ground coriander ¼ tsp ground cinnamon ¼ tsp ground turmeric ½ cup diced onion 3 medium carrots , peeled and diced 3 garlic cloves , minced 2 cups chicken stock , homemade or low-sodium store brand 1 bay leaf 1 tbsp apricot jam or honey 1 tsp lemon zest 10 to 12 Castelvetrano olives , pitted ½ cup fresh cilantro , chopped ¼ cup fresh parsley , chopped 1 tbsp fresh lemon juice

1 . Adjust the oven rack to the middle position and heat to 325 degrees . 2 . Pat the chicken thighs dry with paper towels and season all over with half of the salt . 3 . Add half the olive oil to a Dutch oven over medium-high heat . Sear the chicken thighs on both sides until lightly golden brown , about 5 minutes per side . Turn off the heat and transfer the chicken to a plate ; set aside . 4 . In a small mixing bowl , make the spice blend : Whisk together the remaining salt , paprika , cumin , ginger , coriander , cinnamon and turmeric and set aside . 5 . Heat the Dutch oven over medium-high heat , adding the additional olive oil if needed , and saute the onion and carrots until onions are tender and translucent , 8 to 10 minutes . Add the garlic and cook for another minute or so . 6 . Add the spice blend to the vegetable mixture and cook for another minute , or until the spices are fragrant . 7 . Add the chicken stock , bay leaf , apricot jam / honey and lemon zest and bring to a boil . Add the chicken thighs back to the Dutch oven , cover , and turn off the heat . 8 . Place the Dutch oven in the oven and braise for 55 to 60 minutes , or until the chicken is very tender . 9 . Remove from the oven and stir in the olives , cilantro , parsley , and lemon juice . Shred the chicken with two forks and taste for seasoning . 🆁

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PHOTOGRAPHY ( CLOCKWISE FROM TOP LEFT ): GO PROVIDENCE / JULES NGUYEN ; TIVERTON FARMERS MARKET ; FEAST & FETTLE COOKBOOK ; DISCOVER NEWPORT .