A Moroccan Masterpiece: Crafting a Chicken Tagine Feast for a Neighbourlink Calgary Fundraiser

A while ago, I found myself in a wonderfully unique situation: I was “auctioned off” at a live auction event – a spirited fundraiser dedicated to supporting the incredible work of Neighbourlink Calgary. The highest bidders won more than just bragging rights; they secured a private, custom-cooked dinner for ten people, prepared right in my kitchen. Today was the day I delivered on that promise, embarking on a full-day culinary adventure to create an unforgettable gourmet feast for my generous guests. This wasn’t just about cooking; it was about giving back, connecting through food, and pushing my own culinary boundaries for a worthy cause.

Neighbourlink Calgary is an organization deeply committed to fostering community connections and providing essential support to those in need across Calgary. Fundraisers like these are vital, enabling them to continue their impactful programs, from facilitating community initiatives to linking volunteers with opportunities to serve. Knowing that my efforts in the kitchen would directly contribute to such a meaningful mission added an extra layer of passion and purpose to every dish I prepared.

The menu for the evening was an ambitious spread, carefully designed to offer a diverse array of flavors and textures, promising a journey for the palate from starters to dessert. It was a true reflection of global inspirations and seasonal delights, crafted to impress and satisfy:

• Potato, Lentil, and Spinach Samosas with Fruit Chutney: These golden, crispy parcels, bursting with the earthy and aromatic flavors of potato, hearty lentils, and fresh spinach, served as the perfect bite-sized appetizer. Each samosa was meticulously fried to a perfect crisp, and then paired with a vibrant, homemade fruit chutney – its sweet and tangy notes cutting through the richness of the samosas, offering a delightful first impression.
• Gouda Gougères: Adding a touch of French elegance, these delicate Gouda gougères were light, airy, and intensely cheesy. Made from choux pastry blended with finely grated Gouda, they offered a sophisticated and savory counterpoint to the global-inspired starters, melting in the mouth with a burst of savory flavor.
• Curried Mango Chicken in Wonton Cups: An intriguing blend of sweet and savory, this dish featured tender curried chicken pieces infused with the tropical sweetness of mango. Elegantly presented in crisp, homemade wonton cups, it provided a delightful textural contrast and a burst of exotic flavor in every bite, making it a unique and memorable appetizer.
• Roasted Tomato and Red Pepper Soup: For a comforting and deeply flavorful course, I prepared a roasted tomato and red pepper soup. Slow-roasting the vegetables intensified their natural sweetness and lent a smoky depth, creating a rich, velvety soup that offered a warm embrace and prepared the palate for the main courses.
• Caramelized Onion and Cambozola Flatbread: This savory flatbread was a testament to how simple ingredients can be elevated to gourmet status. A thin, crispy crust was topped with sweet, slowly caramelized onions and creamy, pungent Cambozola cheese, which melted beautifully to create a rich and satisfying bite, perfect for sharing.
• Chicken Tagine with Spring Vegetables and Couscous: The true centerpiece and the star of the evening, however, was my inaugural attempt at a robust and fragrant Chicken Tagine. This dish, steeped in the rich culinary traditions of Morocco, promised a symphony of aromatic spices, tender chicken, and vibrant spring vegetables, making it an ideal choice for a celebratory and communal meal. Served alongside fluffy couscous, it was designed to be both hearty and exquisitely flavorful.
• Spinach Salad with Purple Onion, Oranges, and Pumpkin Seeds: To provide a refreshing contrast to the richer dishes, I assembled a vibrant spinach salad. The crisp freshness of baby spinach was complemented by the piquant bite of thinly sliced purple onion, the sweet and tangy segments of fresh oranges, and the earthy crunch of toasted pumpkin seeds. A light vinaigrette tied all the elements together, offering a much-needed balance.
• Roasted Asparagus: Simply roasted asparagus, tender-crisp and lightly seasoned with sea salt and a touch of lemon zest, offered a classic spring accompaniment. This understated side dish highlighted the season’s bounty, providing a fresh, slightly earthy complement to the main courses.

For dessert, I aimed for a truly show-stopping finale that would leave a lasting impression:

• Ginger Crème Brûlée with Caramelized Pears and Brown Sugar-Vanilla Shortbread: This was my homemade ginger crème brûlée, a personal favorite and a dish that, to my immense delight, utterly stole the show. The secret lies in gently simmering thin slices of fresh ginger in rich, heavy cream, allowing its warm, spicy essence to infuse completely. The cream is then strained, ensuring a perfectly silky-smooth base before proceeding with the traditional crème brûlée method – setting it gently in a bain-marie, chilling it to perfection, and finally, crowning it with that iconic, satisfyingly crackly layer of caramelized sugar. The combination of creamy vanilla and the subtle, peppery kick of ginger was pure bliss, especially when paired with tender, sweet caramelized pears and delicate, crumbly brown sugar-vanilla shortbread. It was, in fact, my own late-night dinner, enjoyed around 10 PM after all the guests had left, and it was met with more “yummy” noises and sighs of contentment than any other part of the elaborate meal.

Just got home from what felt like a marathon in the kitchen. Am incredibly tired, but deeply satisfied.

Luckily, I wasn’t alone in this culinary adventure. My wonderful friend Sue was here this afternoon, serving as my invaluable “artichoke wingman.” Her assistance was crucial, especially since this was my very first attempt at preparing this particular tagine recipe, which featured fresh artichokes. While I’ve worked with artichokes before, it hasn’t been frequently enough to feel completely at ease with their intricate preparation. The tagine itself was made with succulent, skinless, boneless chicken thighs – a choice that ensures tender, melt-in-your-mouth results without the fuss of bones. The aromatic foundation was built upon copious amounts of slow-cooked onion, providing a sweet depth, alongside the bright, zesty notes of fresh lemon and the subtle anise-like sweetness of fennel.

The artichokes, though a labor of love, were a star ingredient. These had to be meticulously trimmed, quartered, and “choked” – a process involving the careful removal of the fibrous outer leaves and the fuzzy inner choke to reveal the tender heart. Each prepared artichoke heart was then immediately bathed in lemon water to prevent oxidation and preserve its fresh appearance, patiently awaiting its turn in the pot. This step, while requiring a bit of dedication and Sue’s skilled help, was incredibly rewarding, contributing a unique texture and earthy flavor to the dish. What truly elevated this tagine was its vibrant spice and herb blend. Heaps of finely minced garlic, along with bright lemon zest, formed an aromatic backbone. Ground coriander and paprika contributed warm, earthy, and slightly smoky undertones, characteristic of North African cuisine. But it was the generous addition of fresh herbs – handfuls of chopped parsley, dill, and mint – that truly made the dish sing. This combination, a departure from my usual culinary inclinations, proved to be an inspired choice, infusing the tagine with unparalleled freshness and aromatic complexity. It was all very simple in its execution once we navigated our way around the artichokes, yet slightly beyond my normal culinary realm, forcing me to explore new flavor profiles.

I’m happy to have been “forced” into simmering loads of onions and garlic with these beautiful spices and fresh herbs – a combination that would never have spontaneously occurred to me but delivered exceptional results. The tagine began its journey in a deep pot, where the chicken and aromatics simmered gently, allowing their flavors to meld. As the ingredients cooked down and the sauce deepened, it was transferred to a wide braiser, providing ample surface area for the flavors to concentrate and the chicken to become incredibly tender. The slow, patient cooking process, though simple in its execution, transformed humble ingredients into a rich, aromatic stew that effortlessly fed all ten guests, with plenty of generous leftovers to promise delicious meals for days to come. The specific recipe for this Moroccan masterpiece came from the April 2003 issue of Bon Appétit, a testament to the timeless appeal and enduring quality of well-crafted recipes. Ah, 2003 – a vintage year for great food!

I’ll be sure to share the ginger crème brûlée recipe soon – as mentioned, that was in fact my own glorious dinner, savored around 10 PM. The process is quite straightforward: essentially, I simmered thin slices of fresh ginger in cream, allowing the robust spice to infuse beautifully. I then strained the cream to ensure a perfectly smooth custard base before proceeding with making crème brûlée the usual, classic way. The effort was undoubtedly worth it, judging by the enthusiastic responses from my guests!

As the last guests departed and the quiet hum of a successful evening settled, a profound sense of exhaustion mingled with immense satisfaction. Cooking a multi-course meal for ten, especially one featuring new culinary challenges like this chicken tagine, is no small feat. Yet, the joy of contributing to a worthy cause like Neighbourlink Calgary, the delight of sharing truly delicious food, and the unexpected discovery of new flavor pairings made every moment, every chopped artichoke, and every simmering pot utterly worthwhile. The kitchen is finally quiet, the dishes are (mostly) done, and my heart is full. Now, finally, it was time for bed – a well-earned rest after a memorable culinary adventure that blended charity, challenge, and immense flavor. Sweet dreams of ginger crème brûlée and Moroccan spices await!