I have mixed feelings on the subject of Lent.
I come from a family whose participation in organized religion has ebbed and flowed over the years, and my interest in being a member of any church is just about non-existent.
My grasp of the Catholic doctrine is murky at best, my idea being that it involves lots of sin with very little redemption; a fair amount of kneeling; incense; and confession-hearing priests who are closeted in more than just the literal sense.
And abstention isn’t, nor has it ever been, really my thing.
But these last few months have been challenging ones for my family and me, and I tend in times of high anxiety to eat the sort of foods that offer all kinds of comfort but somewhat little in the way of nutritional benefit (I’ve said it before, and I say it again: how do people who are not stress eaters cope with their stress?).
Essentially I have been existing quite happily since Christmas on bread, cheese, and wine. Which isn’t a bad thing on the short term, but I have noticed lately that my appearance has come to resemble that of the baked goods I’ve been enjoying:
I have become a little doughy.
I feel compelled to mention at this point (is it the guilt talking?) that my baking is, on the whole, pretty healthy. I use spelt flour and coconut oil and nearly always replace the sugar with apple juice concentrate or agave nectar.
But even still, too much of a good thing remains the very definition of excess, and I think that may be what we are dealing with here.
And so the other day, after my children and I had feasted the night before on stacks of fluffy banana pancakes drenched in maple syrup in honour of Pancake Tuesday, I decided to give up flour for Lent.
That’s right, even my spelt flour. Even my healthy baking. Most certainly the warm biscuits and bread sticks that take no time to prepare and can turn just about any meal into a feast.
For forty days and forty nights.
I can always pull my recently-neglected Babycakes cookbook off the shelf.
And I’ll still have my wine.
I love this dish, which features my beloved ras al hanout (which I bought here), for many reasons, but at the moment mostly because it doesn’t require any kind of bready accompaniment (although it is awfully good with couscous).
2 tbsp olive oil
2 tbsp unsalted butter
6 boneless, skinless chicken thighs
2 large onions, halved lengthwise and thinly sliced
4 cloves garlic, sliced
1 heaping tbsp ras al hanout
2 tsp ground cardamom
1 tbsp tomato paste
1/2c chicken broth (or a little more, as needed)
1 28 oz. can diced tomatoes
1 14 oz. can chickpeas, drained and rinsed
1/2c coarsely chopped dates
1/2c golden raisins
zest of an orange
In a large, deep saute pan, heat oil and butter over medium-high heat. Add chicken thighs to pan and cook, turning once, until golden brown on both sides. Using a slotted spoon, remove chicken from pan and set aside.
Add onion and garlic to pan and cook, stirring frequently, until softened. Stir in ras al hanout and cardamom and cook a few minutes more, stirring, until onions are beginning to colour. Add tomato paste to pan and stir briefly before adding 1/2c chicken stock. Stir and scrape up any brown bits stuck to the bottom of the pan.
Return chicken to pan, then add tomatoes with their juice, chickpeas, dates, raisins, and orange zest. If mixture appears on the dry side, add a little more broth. Stir to combine and let mixture come briefly to a boil before reducing heat to minimum. Cover and simmer about 45-60 minutes, until flavours have blended and chicken is very tender.
In an ideal world, at this point I would turn off the stove and let this stew sit and, well, stew, for a couple of hours, and then reheat it just before serving. I expect you could also use a slow cooker here. But I don’t think either is necessary to the success of the dish.
Serves 4, generously, and 6 if accompanied by couscous.