There are many farmers’ markets on the North Fork, but the most intimate is the one at North Fork Table & Inn in Southold on Fridays, from 8am to 11am. Fresh vegetables from Invincible Farms, the fresh baked goods of Claudia Flemming (James Beard award winning pastry chef), and chicken and eggs from Holly Browder of Browder’s Birds–making for a veritable movable feast.
Last week, I was lucky enough to purchase Holly’s last bird before she packed up for the day. Her free roaming, grain-fed, and very loved chickens make for a delicious North African braise with garden vegetables, exotic spices, and preserved lemon that will transport you to Marrakesh (via 495). Serve with cous cous or your favorite grain.
Feeds up to 5 adults
ingredients
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/4 teaspoons sea salt
3 tablespoons plus 1/4 cup Ritossa olive oil
1 (3-lb) Browder’s Birds chicken, cut into 6 pieces, wings (use backbone for stock)
3 medium organic carrots, peeled and chopped
2 stalks of celery heart, chopped
2 bay leafs
1 tablespoon extra virgin olive oil
1 medium red onion, halved, then sliced 1/4 inch thick
2 garlic cloves, finely chopped
5 sprigs of fresh cilantro
5 sprigs fresh flat-leaf parsley
1 1/2 cups white wine
1 (3-inch) cinnamon stick
1/2 cup dried Turkish apricots, cut into small pieces
1/3 cup whole blanched almonds
Special equipment: a 10- to 12-inch tagine or heavy skillet
Kitchen string
1 preserved lemon, quartered
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Heat olive oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
Add onion, vegetables and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string along with the preserved lemon and add to tagine along with 1/2 cup white wine, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 45 minutes.
While chicken cooks, bring honey, remaining cup of wine, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add some chicken stock if too dry). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
Pairs perfectly with the floral and citrus notes in Paumanok Vineyards, Riesling.
