Movin on down that road… again

  You might have read in the blog that Shockspital and the city do not see eye to eye. Neither does Shockspital and it’s neighbors.  My generally crappy demeanor and unpleasant disposition have finally done me the ultimate disservice. I have been spending most of my time sleepless; head in hand and crying a lot. But I am taking all the lemons given me and making Tagine of Chicken.

  Shockspital has a new home. We will be shacking up with the Alt.  I will be opening up shop in their building. We are not combining businesses but we will both be in one convenient location.  Its gonna be a giant bicycle love fest.

  The move won’t be without its share of pain. But in the end the results should be very worth it.

  The phone number and email will be the same but the new address will be:

Shockspital,  3013 Lyndale Avenue South, Suite B1, Minneapolis, MN 55408

  For the next few weeks it will be a little awkward. I will be doing repairs on various couches around the city but pick ups, drops offs and shipping will be handled at the Alt.

  So all my mail order business will be unchanged; other than some shipping delays because of my missing so much time behind the wrench while scouring the city for a new home. My local business will see a little awkwardness but should be totally normal before February 1st.

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  Also here is a recipe for Tagine of Chicken:

What you need

  • two to four cloves of garlic, minced
  • olive oil (or any oil) for pan-frying chicken and mixing marinade
  • one or two chickens, cut into serving sized pieces; or similar amount of chicken breasts
  • Spices:
    • quarter teaspoon black pepper
    • quarter teaspoon ground ginger
    • pinch of saffron
    • one teaspoon cumin (optional)
    • one teaspoon turmeric (optional)
    • one stick of cinnamon or a few pinches of ground cinnamon (optional)
    • one teaspoon coriander (optional)
  • two onions, finely chopped
  • two cups chicken broth or stock (or water)
  • one cup green olives
  • two preserved lemons, cut into slices (see below)
  • salt, to taste

What you do

  • Mix the garlic, some black pepper, and a spoonful of oil. Rub the chicken with the mixture and set aside for a few hours or overnight.
  • Heat the oil in a large dutch oven (or tagine cooking pot, if you have one). Fry the chicken until all sides begin to brown. Add spices. (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions. Stir-fry over high heat for a few minutes.
  • Add chicken broth, stock, or water. Bring to broil. Reduce heat. Cover, but leave a crack for steam to escape. Simmer over low heat for thirty minutes or more.
  • Add olives and preserved lemons. Add salt and adjust seasoning. Continue to simmer. Remove chicken and set aside. If necessary, bring sauce to boil, stirring continuously, until thickened.
  • Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal.

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Blogger hellbelly said...

Ah, so this is where my fork went. I used to live 2 blocks from the Alt on Humboldt. I miss rolling over there on my neon '95 Klein to ogle the early Kona single speed they had.

7:58 AM  

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