Text 5107, 148 rader
Skriven 2013-09-26 07:09:00 av Dave Drum (70800.cooking)
   Kommentar till text 5055 av Ruth Haffly (1:396/45.28)
Ärende: Eat Here - Get Gas
==========================
-=> Ruth Haffly wrote to Dave Drum <=-

 DD> Odd, all of the Moroccan chicken recipes I have are pretty mild, even
 DD> if using exotic (to middle America) ingredients. I have seven
 DD> different recipes in my Meal Muncher database and not a single one
 DD> calls for chile in any way. Apricots and pistachios seem to be a
 DD> common thread as well as rice or cous cous.

 RH> The recipe I use calls for cinnamon, cumin, coriander, cayenne, garlic
 RH> and ginger. Fresh garlic, ginger root, also salt to taste which he left
 RH> out as he used a preserved lemon. We didn't have any ginger root so he
 RH> used powdered.

Can you post the recipe? As you know (after posting 4000 recipes) I collect
chile-head recipes. Which is why I thought it strange that none of the Moroccan
Chicken recipes I have had any hint of chile in them. You post it up and I will
collect it for my chile-heads database.

Or tell me if one of these recipes below is the one - both call for cayenne in
*very* wimpy amounts.
 
 DD> To be fair, though, I looked around on the interweb and found a couple
 DD> of Moroccan spice mixes/rubs which use cayenne and, of course, much
 DD> mention of harissa. But, no Moroccan chicken recipes that call for
 DD> either the spice rub or harissa. I suspect that Steve was cooking to
 DD> suit himself and forgot that not everyone has the same heat tolerance
 DD> as he -- something I have done a time or several. But, as my old
 DD> Granddad always told me "It's a damned poor cook who can't suit
 DD> himself".   Bv)=

 RH> This recipe came from a USA Weekend magazine, allrecipes.com. No
 RH> mention of harissa; he was just playing around with the different
 RH> spices we had on hand (which includes harissa). I've made it before and
 RH> its not been as hot. He also did it in the tagine, stove top, with a
 RH> heat diffuser whereas I generally use a cast iron skillet on the stove
 RH> top.

 DD> Two recipes follow ...

 DD>       Title: Moroccan Seasoning Mix
 DD>  Categories: Rubs, Marinades, Herbs, Chilies
 DD>       Yield: 8 servings

 RH> Steve found a ras (something or other, don't have it in front of me)
 RH> recipe on line that has at least twice the ingredients list. It has,
 RH> not only nutmeg, but also mace and an extensive list of other herbs &
 RH> spices. Interestingly, I think we've got most of them on hand.

Another recipe follows in next message ..... 
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moroccan Tagine
 Categories: Poultry, Squash, Beans. Vegetables, Citrus
      Yield: 6 servings

      1 tb Olive oil
      2    Chicken breast halves; boned
           - skinned, cut into chunks
    1/2    Onion; chopped
      3 cl Garlic; minced
      1 sm Butternut squash; peeled,
           - chopped
 15 1/2 oz Can garbanzo beans; drained,
           - rinsed
      1    Carrot; peeled, chopped
 14 1/2 oz Can diced tomatoes; w/liquid
     14 oz Can vegetable broth
      1 tb Sugar
      1 tb Lemon juice
      1 ts Salt
      1 ts Ground coriander
        ds Cayenne pepper

  Heat the olive oil in a large skillet over medium heat,
  and cook the chicken, onion, and garlic about 15 minutes,
  until browned.

  Mix the squash, garbanzo beans, carrot, tomatoes with
  juice, broth, sugar, and lemon juice into the skillet.
  Season with salt, coriander, and cayenne pepper. Bring the
  mixture to a boil, and continue cooking 30 minutes, until
  vegetables are tender.

  Submitted By: J. R. L. JACKSON

  Servings: 6

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moroccan Chicken
 Categories: Poultry, Squash, Vegetables, Citrus, Chilies
      Yield: 4 servings

      1 lb Chicken meat; in cubes
      2 ts Salt
      1 lg Onion; chopped
      2 cl Garlic; chopped
      2    Carrots; sliced
      2    Ribs celery; sliced
      1 tb Minced fresh ginger root
    1/2 ts Paprika
    3/4 ts Ground cumin
    1/2 ts Dried oregano
    1/4 ts Ground cayenne pepper *
    1/4 ts Ground turmeric
  1 1/2 c  Chicken broth
      1 c  Crushed tomatoes
      1 c  Canned chickpeas; drained
      1 sm Zucchini; sliced
      1 tb Lemon juice

  * UDD would double this - at the very least.

  Season chicken with salt and brown in a large saucepan
  over medium heat until almost cooked through. Remove
  chicken from pan and set aside.

  Saute onion, garlic, carrots and celery in same pan. When
  tender, stir in ginger, paprika, cumin, oregano, cayenne
  pepper and turmeric; stir fry for about 1 minute, then mix
  in broth and tomatoes. Return chicken to pan, reduce heat
  to low and simmer for about 10 minutes.

  Add chickpeas and zucchini to pan and bring to simmering
  once again; cover pan and cook for about 15 minutes, or
  until zucchini is cooked through and tender. Stir in lemon
  juice and serve.

  Servings: 4

  Submitted By: Sarah and Annette

  From: http://www.allrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

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