Circle of Jinn (Becoming Jinn #2)Author: Lori Goldstein
Genre: YA Fantasy/Mythology
Release Date: May 17, 2016
Publisher: Feiwel and Friends
Synopsis:
Being Jinn is Azra’s new reality. As she grants wishes under the watchful eye of the Afrit council, she remains torn between her two worlds—human and Jinn. Soon, secrets spill. Zars are broken. Humans become pawns. And rumors of an uprising become real as the Afrit’s reach extends beyond the underground world of Janna.
Straddling the line becomes impossible. Aware of her unique abilities, Azra must not just face but embrace her destiny. But when the role she must play and those she must protect expand to include a circle of Jinn greater than her own, Azra will be forced to risk everything. A risk that means there’s everything to lose, and at the same time, everything to gain—for herself and her entire Jinn race.
In this dramatic sequel to Becoming Jinn, Azra’s story comes to a heartfelt and thrilling conclusion.
Food plays a very important role in the lives of the Jinn in Becoming Jinn and Circle of Jinn. Though some Jinn, like Kalyssa, Azra’s mother, are particularly skilled in conjuring food, Azra prefers her mother’s non-magical, from-scratch version of her favorite dish: Chicken Tagine with Tomatoes and Sweet Caramelized Onions, baked in her mother’s red tagine, which her mom brought back from Marrakesh, Morocco.
Tagines are named after the type of earthenware pot in which they are created. Popular in North Africa, tagines consist of a flat, round base and a cone, or dome-shaped lid.
Ingredients:
* Spice rub:
* 1 tablespoon salt
* 1 tablespoon pepper
* 3 tablespoons paprika
* 2 teaspoons turmeric
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* ½ teaspoon cayenne pepper
* ¼ teaspoon ground cinnamon
* ¼ teaspoon ground ginger
* 8 chicken legs and thigh pieces, skinned and boneless as is your preference
* 1 tablespoon olive oil
* 1 large onion, thinly sliced
* 6 large garlic cloves, minced
* 1 tablespoon minced peeled ginger
* 2 cups chicken broth
* 2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
* 3 medium carrots, peeled, cut into ¼ - ½ inch rounds
* ½ cup canned diced tomatoes in juice
* ½ cup + more for garnishing chopped fresh cilantro
* 6 tablespoons fresh lemon juice
* 2 cups 2-inch pieces green beans
* 1 ½ cups dried apricots or prunes, roughly chopped
For Garnish:
* 1 lemon, quartered, thinly sliced
* ¼ cup chopped fresh mint
* chopped cilantro, to taste
Preparation:
Combine spices into a single spice rub. Rub chicken with spice rub at least an hour before cooking, reserving some spice rub for later use.
Heat oven to 350 degrees. While oven is preheating, heat oil in tagine or large heavy pot over medium heat. Brown chicken in batches, about 4 minutes a side. Remove chicken.
Add onion, garlic, and ginger to pan. Cover and cook until onion is tender, stirring often, about 10 minutes. Add remaining spice rub; stir 1 minute. Stir in 2 cups broth, garbanzo beans, carrots, tomatoes with juices, cilantro (reserve some for garnish), and 2 tablespoons of the lemon juice. Bring to boil. Reduce heat, add green beans, and prunes/apricots. Return chicken to the tagine. Add more liquid if lacking, cover, and move to oven heated to 350 degrees.
Bake for 1-2 hours. Season with salt and pepper and more lemon juice, if desired. Garnish with sliced lemon, mint, and cilantro. Serve over rice or couscous.
Food plays a very important role in the lives of the Jinn in Becoming Jinn and Circle of Jinn. Though some Jinn, like Kalyssa, Azra’s mother, are particularly skilled in conjuring food, Azra prefers her mother’s non-magical, from-scratch version of her favorite dish: Chicken Tagine with Tomatoes and Sweet Caramelized Onions, baked in her mother’s red tagine, which her mom brought back from Marrakesh, Morocco.
Tagines are named after the type of earthenware pot in which they are created. Popular in North Africa, tagines consist of a flat, round base and a cone, or dome-shaped lid.
Lalla Kalyssa’s Chicken Tagine with Tomatoes and Sweet Caramelized Onions
Ingredients:
* Spice rub:
* 1 tablespoon salt
* 1 tablespoon pepper
* 3 tablespoons paprika
* 2 teaspoons turmeric
* 1 teaspoon ground coriander
* 1 teaspoon ground cumin
* ½ teaspoon cayenne pepper
* ¼ teaspoon ground cinnamon
* ¼ teaspoon ground ginger
* 8 chicken legs and thigh pieces, skinned and boneless as is your preference
* 1 tablespoon olive oil
* 1 large onion, thinly sliced
* 6 large garlic cloves, minced
* 1 tablespoon minced peeled ginger
* 2 cups chicken broth
* 2 cups drained canned garbanzo beans (chickpeas), from two 15-ounce cans
* 3 medium carrots, peeled, cut into ¼ - ½ inch rounds
* ½ cup canned diced tomatoes in juice
* ½ cup + more for garnishing chopped fresh cilantro
* 6 tablespoons fresh lemon juice
* 2 cups 2-inch pieces green beans
* 1 ½ cups dried apricots or prunes, roughly chopped
For Garnish:
* 1 lemon, quartered, thinly sliced
* ¼ cup chopped fresh mint
* chopped cilantro, to taste
Preparation:
Combine spices into a single spice rub. Rub chicken with spice rub at least an hour before cooking, reserving some spice rub for later use.
Heat oven to 350 degrees. While oven is preheating, heat oil in tagine or large heavy pot over medium heat. Brown chicken in batches, about 4 minutes a side. Remove chicken.
Add onion, garlic, and ginger to pan. Cover and cook until onion is tender, stirring often, about 10 minutes. Add remaining spice rub; stir 1 minute. Stir in 2 cups broth, garbanzo beans, carrots, tomatoes with juices, cilantro (reserve some for garnish), and 2 tablespoons of the lemon juice. Bring to boil. Reduce heat, add green beans, and prunes/apricots. Return chicken to the tagine. Add more liquid if lacking, cover, and move to oven heated to 350 degrees.
Bake for 1-2 hours. Season with salt and pepper and more lemon juice, if desired. Garnish with sliced lemon, mint, and cilantro. Serve over rice or couscous.
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My debut novel, the Young Adult Contemporary Fantasy Becoming Jinn, is a modern spin on the traditional tale of wish-granting genies. The sequel, Circle of Jinn, releases May 17, 2016 (Feiwel and Friends/Macmillan).
Too much of my day involves chatting books, obsessing over The Vampire Diaries, and perfecting the art of efficient writing through Twitter. Find me at @loriagoldstein and follow my blog at www.lorigoldsteinbooks.com, my Tumblr athttp://lorigoldsteinbooks.tumblr.com, or my Instagram athttp://www.instagram.com/lorigoldstei....
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