MINNEAPOLIS --The Wedge Co-op recently completed a nine month remodeling project that transformed the store located on Lyndale Avenue to put more focus on fresh produce, meat, seafood and prepared foods.
Product development chef, Colin Cody and Marketing Director Jessica Pierce joined us on KARE11 News@4 to discuss the many new features of the store. Colin also share this delicious chicken recipe.
The Wedge is open daily from 8 a.m. to 10 p.m. 2105 Lyndale Ave S, Minneapolis, MN 55405
Lemon Chicken Tagine
4 each boneless skinless chicken thighs or 2 each chicken leg quarters
1 Tablespoon Ras el Hanout spice blend
2 Tablespoon olive oil to coat pan
1 teaspoon sea salt
2 medium white onions - large dice
1 Tablespoon minced garlic
1 cup olives - rough chopped
1 preserved lemon - slivered
¼ cup white wine
1 teaspoon potato starch
2 cups chicken stock
Coat the chicken thighs or leg quarters with the spice blend and salt. Heat a pan over medium-high heat and add olive oil. Sear the tops of the thigh until they are a dark golden brown. Remove chicken from pan, but leave the pan on heat.
Add the diced onion, reduce heat to medium, and cook until translucent. Meanwhile, dice the seared chicken thigh. Add chicken thigh, olives, and preserved lemon to the pan. Cook until the onion has taken on a little color. Deglaze with white wine.
Whisk together potato starch and chicken stock. Add to pan and stir regularly until the liquid boils. Reduce liquid to desired consistency. Serve over couscous or rice.