Ed Brown’s easy one-pot winter meals

Make a shrimp and scallop pan roast and chicken tagine

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updated 1/28/2010 6:11:38 PM ET

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Stay warm this season with tasty dishes from chef Ed Brown of Ed’s Chowder House and Eighty One in New York City. Learn how to make a shrimp and scallop pan roast and chicken tagine.

Recipe: Chicken tagine (on this page) Recipe: Shrimp and scallop pan roast (on this page)

Recipe: Chicken tagine

Ed Brown

Ingredients

For tagine
3 1/2 lbs fresh chicken, cut in eighths
1 1/2 cups chicken broth
2 cups fresh tomato, peeled, seeded and diced (canned also fine)
2 medium onions, peeled, diced
2 cloves fresh garlic, peeled, minced
2 slices fresh ginger, peeled, minced (OR 1 tsp. ground dried)
2 tsps. ground cumin
1 tsp. ground coriander
1 cinnamon stick
1 tsp. chopped fennel seeds
2 tsps. harissa
2 cups cooked chickpeas (garbanzo)
3/4 cup dried apricots, roughly chopped
For garnish
1/3 cup slivered almonds (toasted)
1/3 bunch fresh cilantro, washed, dried, roughly chopped

Preparation

Place all ingredients in the slow cooker, place on medium-low heat setting and cook covered for approximately 3 1/4 - 4 hours, OR reduce to very low and cook 5-6 hours if you need to be away from it.

Remove from the cooker and place contents on large deep serving platter; sprinkle garnish on top before serving.

Serve with precooked orange lentils or instant couscous.

Serving Size

Serves 4

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Recipe: Shrimp and scallop pan roast

Ed Brown

Ingredients

1 tsp. olive oil
2 strips bacon, minced
2 small cloves garlic, peeled, minced
2 small fresh shallots, peeled, minced
1 tbls. vermouth
3/4 cup light fish or chicken stock OR water is OK
1 medium potato, washed, diced fine (skin on best!)
8 medium shrimp, peeled, deveined and butterflied
8 medium sea scallops
1 1/2 cups half-and-half
2 tsps Worcestershire sauce
1 tsp Tabasco sauce
1 tsp good brandy
1 tsp fresh lemon juice
1 tsp rough-chopped tarragon
2 tsps rough-chopped flat parsley
Salt and freshly ground black pepper
4 1-inch-thick baguette croutons (toasted crisp)

Preparation

In a medium saucepan heat oil and bacon on medium heat.

Add shallots and garlic, sweat without color until translucent.

Add vermouth, stock and potatoes; bring to a simmer. Cook 3 minutes until potato is tender.

Add shellfish and half-and-half; keep at gentle simmer for 2-3 minutes until shellfish is just cooked. Add cream, Worcestershire and Tabasco, bring to boil, then simmer 1 minute.

Remove from fire; add brandy, lemon, herbs and season. In a soup bowl place crouton on bottom, ladle shellfish and sauce equally over the bread, serve.