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Volume 98

Dinner This Week: Moroccan Fish Tagine

By Keith Dresser Published

This week’s menus include Moroccan Fish Tagine, Pan-Seared Flank Steak with Sriracha-Lime Butter, and Thai Chicken Curry with Potatoes and Peanuts for dinner in about an hour.

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

Dinner 1: Moroccan Fish Tagine with Couscous

For a bright, flavorful Moroccan Fish Tagine, we start by salting chunks of cod to season the flesh and help it retain moisture. We coat the fish in chermoula, a flavorful herb-spice paste of cilantro, garlic, cumin, paprika, cayenne, lemon juice, and olive oil, just before cooking to season its exterior. To keep the fish from overcooking, we turn off the heat once the broth is bubbling at the bottom of the pot and allow the fish to cook in the residual heat. For Basic Couscous we use the “pilaf method,” which allows the couscous to brown gently and uniformly, and cook up fluffy and separate. We bump up the flavor by using a combination of chicken broth and water.

Printable Shopping Lists: Moroccan Fish Tagine with Couscous 

Equipment Review Large Dutch Ovens

Dutch ovens do it all. But which pot makes “it all” easiest?

Dinner 2: Seared Flank Steak with Sauteed Corn

To produce well-browned Pan-Seared Flank Steak with Sriracha-Lime Butter, we first cut a single steak into four individual steaks so that they fit neatly in a skillet. We then slowly bake the steaks before searing to ensure that all the pieces are evenly cooked to medium-rare. To ensure that the corn in our Sauteed Corn with Black Beans and Red Bell Pepper has rich, toasted flavor, it is important not to stir it in the skillet for a few minutes so it has a chance to brown. Once the corn is cooked, we mix in a hearty combination of black beans, bell peppers, and onions.

Printable Shopping Lists: Seared Flank Steak with Sauteed Corn

Equipment Review Flexible Boning Knives

A good boning knife can save you money at the meat counter. Which is best?

Dinner 3: Thai Chicken Curry and Sticky Rice

Our Thai Chicken Curry with Potatoes and Peanuts is a massaman-style curry known for its depth and warm spices, but it's not spicy. For a flavorful curry paste, we start with the traditional shallots, ginger, and garlic and add dried New Mexican chiles, five-spice powder, and ground cumin, which act as stand-ins for the customary but hard-to-track-down Thai spices and chiles. We sauté the paste to further intensify its flavors before stirring in coconut milk and chicken broth. We then simmer potatoes, onion, chicken, and peanuts in the broth until tender. Traditionally, Thai-Style Sticky Rice (Khao Niaw) is cooked in a bamboo basket set over an hourglass-shaped aluminum pot, which allows the rice to steam on all sides. We mimic that setup with a cheesecloth-lined fine-mesh strainer set over a saucepan of barely simmering water.

Printable Shopping ListsThai Chicken Curry and Thai-Style Sticky Rice


To view more quick weeknight dinner ideas, check out the rest of the Dinner This Week series.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.