Text 582, 107 rader
Skriven 2006-04-19 10:32:01 av Ruth Haffly (1:396/45.28)
    Kommentar till text 525 av MICHAEL LOO (1:123/140)
Ärende: uncle repost 544
========================
Hi Michael,

 RH> Yes, I remember you, Dave S. and others spraying a pepper (mace like
 RH> deterrant) spray onto a cookie sheet & tasting it. (G)  Made me think
 RH> that some of you were under the influence of who knows what.

 ML> It wasn't the first time I did this. And neither time were
 ML> the participants substantially under the influence of who knows
 ML> what; proof being that I'd/we'd do it again tomorrow or any other
 ML> occasion, given even a modest encouragement.

All in the name of scientific research of course. (G)

 ML> The first time, the ladies in the neighborhood forbade us from
 ML> doing the experiment in the house, so we went outside and blasted
 ML> a stop sign, taking little finger-dips of the stuff as we wished.
 ML> All the men in the group did this, except for one fellow who is
 ML> major overreaction. Turns out, the stuff wasn't much hotter than
 ML> Dave's Gourmet Insanity and actually a bit less than the capsaicin
 ML> that Bodle packaged up for us some years ago. A couple of the women
 ML> also participated, by the way.

Something in the back of my mind thinks that Steve might try it--once.
I let him do the oddball things like that if he wants, it's his stomach
(or whatever) that has to deal with the after effects.

 RH> the tree; don't know about the ones that have fallen and birds gotten

 ML> They're probably the best!

In their opinion; I'd rather get mine off the tree (and look it over
good before cutting into it).

 RH> recipe for Spicy Morroccan Chicken.  We both thought it would be good
 RH> so I clipped it and made it up last night.

 ML> Preserved lemons?

No, regular lemons.  It's similar to the Frugal Gourmet's book "Foods of
Our Immigrant Ancestors".

 RH> I will post it on here (later) with the tweaks I made to it.

 ML> I was about to say something about unwritten rules ...

 ML>       Title: Moroccan Lemon Chicken with Olives
 ML>  Categories: Chicken, Moroccan, Spicy
 ML>    Servings: 4

Similar, but here goes:

SPICY MOROCCAN CHICKEN

2 tsp each cinnamon, cumin, coriander
1/2 tsp cayenne pepper or to taste
salt, to taste
1 1/3lb boneless, skinless chicken breasts, cut into bite sized pieces
2 tbsp olive oil
1 medium onion, chopped
1 tsp grated ginger root
3 garlic cloves, crushed
1 cup fat free low sodium chicken broth
2 cups canned, chopped tomatoes
2 cups canned chick peas, drained and rinsed
3/4 cup kalamata olives, pitted and halved
1/2 cup raisins
2 tbsp honey
1 bay leaf
1 tbps cinnamon
1/2 lemon, seeded, cut into 4 wedges

In a shallow bowl, combine 2 tsp cinnamon, coriander, cumin, plus salt &
cayenne pepper.  Dredge chciken in spices.

In a large skillet, heat oil over medium heat.  Add chicken, saute
until browned, turning once.  Remove chicken.

Add onion to skillet, saute 3 minutes.  Add garlic, ginger and broth,
saute for 5 minutes.

Add all remaining ingredients and the chicken.  Cover and simmer for 30
minutes.  Serve in bowls with whole wheat pitas. Serves 6.

"USA Weekend" sometime in late February, early March, 2006

My notes.  I added about 1/4-1/2 c flour to the spice mix, putting it
all into a zip lock bag.  I used this to coat the chicken pieces. In
cooking the chicken, I used about a quarter cup or so of oil, cooking
over a medium-high heat and stirring the chicken until browned.  For the
broth, I used some stock left over from cooking our last turkey and used
2 cups, vs the one suggested.  I cut back on the olives by about 50% but
increased the raisins by the same amount. While it was simmering, I
stirred it once or twice. The flour helped to thicken the liquid into
gravy--not a thick one but a bit more substance than if I'd not used it.
I also served this over whole wheat couscous originally, left overs were
served over brown rice.  Both were equally good with it. It's going into
our files as a "keeper".

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... It works!  Now, if only I could remember what I did.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)