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In this issue

Jonathan Tobin: Defending the Right to a Jewish State

Heather Hale: Compliment your kids without giving them big heads

Megan Shauri: 10 ways you are ruining your own happiness

Carolyn Bigda: 8 Best Dividend Stocks for 2015

Kiplinger's Personal Finance editors: 7 Things You Didn't Know About Paying Off Student Loans

Samantha Olson: The Crucial Mistake 55% Of Parents Are Making At Their Baby's Bedtime

Densie Well, Ph.D., R.D. Open your eyes to yellow vegetables

The Kosher Gourmet by Megan Gordon With its colorful cache of purples and oranges and reds, COLLARD GREEN SLAW is a marvelous mood booster --- not to mention just downright delish
April 18, 2014

Rabbi Yonason Goldson: Clarifying one of the greatest philosophical conundrums in theology

Caroline B. Glick: The disappearance of US will

Megan Wallgren: 10 things I've learned from my teenagers

Lizette Borreli: Green Tea Boosts Brain Power, May Help Treat Dementia

John Ericson: Trying hard to be 'positive' but never succeeding? Blame Your Brain

The Kosher Gourmet by Julie Rothman Almondy, flourless torta del re (Italian king's cake), has royal roots, is simple to make, . . . but devour it because it's simply delicious

April 14, 2014

Rabbi Dr Naftali Brawer: Passover frees us from the tyranny of time

Greg Crosby: Passing Over Religion

Eric Schulzke: First degree: How America really recovered from a murder epidemic

Georgia Lee: When love is not enough: Teaching your kids about the realities of adult relationships

Cameron Huddleston: Freebies for Your Lawn and Garden

Gordon Pape: How you can tell if your financial adviser is setting you up for potential ruin

Dana Dovey: Up to 500,000 people die each year from hepatitis C-related liver disease. New Treatment Has Over 90% Success Rate

Justin Caba: Eating Watermelon Can Help Control High Blood Pressure

The Kosher Gourmet by Joshua E. London and Lou Marmon Don't dare pass over these Pesach picks for Manischewitz!

April 11, 2014

Rabbi Hillel Goldberg: Silence is much more than golden

Caroline B. Glick: Forgetting freedom at Passover

Susan Swann: How to value a child for who he is, not just what he does

Cameron Huddleston: 7 Financial Tasks You Should Tackle Right Now

Sandra Block and Lisa Gerstner: How to Profit From Your Passion

Susan Scutti: A Simple Blood Test Might Soon Diagnose Cancer

Chris Weller: Have A Slow Metabolism? Let Science Speed It Up For You

The Kosher Gourmet by Diane Rossen Worthington Whitefish Terrine: A French take on gefilte fish

April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Chicken tagine: A succulent Middle East stew that's a symphony of spices, vegetables + a secret ingredient

By Daniel Neman



JewishWorldReview.com | (MCT) If you close your eyes, you can imagine you are wending your way through the crowded streets of the casbah, with the camels and the open-air markets and the heady aroma of tagines cooking over charcoal fires. A bite of preserved lemon can do that to you, transport you to a land you have never seen or perhaps back to a land you once called home. It is the secret ingredient to cooking throughout North Africa but is especially associated with Morocco.

Along with couscous, it is one of the foods that define the entire region. Preserved lemons are one of those ingredients that, the first time you try it, you ask, "What is that taste?" It is definitely like a lemon, but it has been wonderfully intensified. It's like a SuperLemon.

Preserved lemons are readily available at Middle Eastern groceries, international groceries and specialty stores, but why buy them when you can make them yourself? All it takes are lemons, salt and patience.

Patience, because it takes a month for the salt to work its magic on the lemons. But during those four weeks your anticipation builds. You think about the taste that will await you when the lemons are ready, you start planning how to use them. You may even start to think that you are building them up too much in your mind.

Don't worry about it. Preserved lemons exceed your expectations.

Preserved lemons create strong pops of flavor anywhere they are added; they are the ultimate condiment in that they work as an accent in support of the main part of the dish.

They are also incredibly versatile. Their skin can be used to add zip to hummus (typically, only the skin is used; the pulp is usually discarded). They could add an unforeseen element to grilled vegetables or be included in a stunning vinaigrette. They can add zest, as it were, to a salad or even be used in dessert, as we shall see. Some local restaurants offer them on pizzas.

But if there is one dish to which preserved lemons are forever connected, it is chicken tagine from Morocco. Traditionally, tagine (the food) is cooked in a tagine, an earthenware pot shaped like an upside-down funnel. The tagine pot is said to produce the best flavor in a tagine, but they can be pricey and have few or no other uses.

In their place, you can use a heavy skillet with a lid or even a shallow casserole dish that is suitable for the top of a stove.

A chicken tagine is basically a stew, with the most tender and delicious meat. What makes it a tagine are the spices: garlic, ginger, cinnamon, turmeric and cilantro, all cooked over a bed of thinly sliced red onions. All it needs are a couple of elements to provide a profile-altering counterpoint. A couple of handfuls of purple olives add salt and visual appeal, while the preserved lemons yield delicious bursts of piquant lemon flavor.



CHICKEN TAGINE WITH PRESERVED LEMON

MAKES: 4 servings

      1 teaspoon saffron threads

      3 garlic cloves, minced

      1 1/2 teaspoons salt, divided

      1 (3 1/2-pound) chicken, cut into quarters

      3 tablespoons olive oil

      2 medium red onions, sliced lengthwise

      2 teaspoons ground ginger

      1 teaspoon ground cinnamon

      1/2 teaspoon ground turmeric

      1 teaspoon lime juice

      4 tablespoons chopped cilantro, divided

      1/2 teaspoon black pepper

      2 preserved lemons

      1/2 cup purple Moroccan or Greek olives



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1. Lightly toast saffron in a dry, small, heavy skillet over moderately low heat, shaking skillet, until just fragrant, about 1 minute. Transfer to a small dish, let cool, then crumble with fingers.

2. With a mortar and pestle, mash chopped garlic and teaspoon salt to a paste.

3. In a large bowl, toss chicken with oil, onions, ginger, cinnamon, turmeric, lime juice, 3 tablespoons of the cilantro, the remaining 1 teaspoon of salt, pepper and reserved saffron.

4. Separate the chicken from the onions and spread the spiced onions across the bottom of a 12-inch tagine, 12-inch heavy, covered skillet or a shallow, covered casserole. Place the chicken on top. Cut the preserved lemons into quarters and scrape the pulp from the peel. Coarsely chop the pulp and sprinkle over the chicken. Cut the peel into -inch pieces, and reserve.

5. Add 3/4 cup water to tagine, skillet or casserole, cover and bring to a simmer. Cook 30 minutes, until chicken is almost cooked through. Check occasionally toward end of cooking time to be sure tagine is not dry, adding more water if necessary to keep meat from burning and sticking to pot. Add olives and simmer, covered, 10 minutes longer until chicken is cooked through. Just before serving, sprinkle with preserved lemon peel, remaining cilantro and salt to taste.

Per serving: 600 calories; 38g fat; 9g saturated fat; 165mg cholesterol; 55g protein; 10g carbohydrate; 3g sugar; 3g fiber; 1,155mg sodium; 80mg calcium.

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