We love these new/old Dansk Kobenstyle enameled pots and pans. We love how easy they are to clean and we love how light they are to handle. Most of all, we love how they look! Depending on how old you are, you may remember them at your Mom’s or at a friend’s table in the 1970’s.
The Lenox company recently re-introduced this Scandinavian designed cookware. Skeptics that we are, we found an old Dansk casserole style pot and compared it to the new Dansk Kobenstyle items that just came into our warehouse. We were stunned! The new Dansk pans weigh exactly the same as the old ones. They are the same thickness too. How often do you see re-introductions of older products that are the same quality as the original?
We really enjoyed cooking in the Dansk Kobenstyle casserole too. We made this great slow cooking, Moroccan chicken dish (see recipe below). The Dansk pan cooked with very even heat – how do we know this? There were no burned or stuck on spots in the pan when the stew was finished cooking! Clean up was incredibly easy. The other thing we really like about the Dansk pans is the trivet that’s also the lid handle. The colors of these pans (red, white, blue) and their smooth enameled finish make them beautifully presentable at the table. The trivet is convenient and good looking too!
Moroccan Chicken with Eggplant, Tomatoes and Almonds
Adapted from Epicurious – serves 8
- 6 tablespoons olive oil, divided
- 3 cups sliced onions
- 6 large garlic cloves, minced
- 1 tablespoon Hungarian sweet paprika
- 1 1/2 teaspoons coarse kosher salt
- 1 teaspoon turmeric
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds, ground
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 2 cups drained canned diced tomatoes (from 28-ounce can)
- 1 cup water
- 3 tablespoons (or more) fresh lemon juice
- 2lbs. chicken tenderloins
- 1 large eggplant, unpeeled, cut into 1-inch cubes
- 1 tablespoon chopped fresh marjoram
- 1/2 cup whole blanched almonds or slivered almonds, toasted
- Chopped fresh cilantro
Add onions and garlic. Cover and cook until onions are soft, about 10 minutes. Add paprika, salt, turmeric, coriander, fennel, pepper, cumin, and ginger; stir 1 minute. Add tomatoes, 1 cup water, and 3 tablespoons lemon juice; bring to boil. Arrange all chicken in the sauce; spoon some sauce over. Bring to boil. Reduce heat to medium-low, cover, and simmer for at least an hour. I often let it simmer for a hour and a half.
Meanwhile, preheat oven to 400°F. Brush large rimmed baking sheet with olive oil. Place eggplant and remaining 4 tablespoons olive oil in large bowl; toss to coat. Spread eggplant out on prepared baking sheet and bake until soft and brown, stirring occasionally, about 20 minutes. (Chicken and eggplant can be made 1 day ahead. Cool slightly. Refrigerate separately until cold, then cover and keep refrigerated.)
Break up the chicken so it resembles shredded chicken. Stir eggplant and marjoram into chicken. Simmer uncovered 10 minutes to heat through and blend flavors. Season stew to taste with more lemon juice, if desired, and salt and pepper. Transfer chicken to large shallow bowl. Sprinkle with almonds and cilantro. Serve with couscous or quinoa.