Text 5166, 97 rader
Skriven 2013-09-27 21:15:56 av Ruth Haffly (1:396/45.28)
   Kommentar till text 5107 av Dave Drum (70800.cooking)
Ärende: Eat Here - Get Gas
==========================
Hi Dave,


 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

 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

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

I'll post it, but it won't be in MM format as this computer doesn't have
MM installed. You should be able to convert it tho.


 DD> Or tell me if one of these recipes below is the one - both call for
 DD> cayenne in *very* wimpy amounts.

Neither of them were the one I use.

 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.

 DD> Another recipe follows in next message .....


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

Not it, but we cooked it in a tagine this time instead of a frying pan.


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

Again, not the same but here's what I make:

SPICY MOROCCAN CHICKEN

2 tsp each cinnamon, cumin, coriander
1/2 tsp cayenne pepper, or to taste
salt, to taste
1 1/2 lb boneless, skinless chicken breasts, cut inot bite sized pieces
2 tbsp olive oli
1 medium onion, chopped
1 tsp ginger root
3 cloves garlic, crushed
1 cup fat free, low sodium chicken broth
2 cups canned, chopped, no salt added tomatoes
2 cups canned chick peas, rinsed
3/4 cup kalamata olives, pitted, cut in half
1/2 cup raisins
2 tbsp honey
1 bay leaf
1 tbsp cinnamon
1/2 lemon, seeded & cut inot 4 wedges

In a shallow bowl, combine first group of spices, pepper and salt.
Dredge chicken in spice mix. In a large skillet, heat oilive oil over
medium heat, add chicken. Saute until browned, turning once, remove. Add
onion to skillet, saute 3 minutes, add garlic, ginger and broth, cook
for 5 minutes. Add all remaining ingredients and chicken, cover and
simmer for 30 minutes. Serve in bowls with whole wheat pitas.

My changes--I added about 1/3 to 1/2 (as needed) cup of flour to the
spice mix I dredged the chicken in. Tomatoes were home canned this time,
other times have been bought but not always low sodium. Chicken broth is
usually home made. Chick peas are either canned or dried ones that have
been soaked and cooked. A preserved lemon was used this time, rinsed to
remove some of the salt (salt omitted from recipe) and cut into strips.
I serve this over whole wheat couscous; I took it to a pot luck once but
mixed the couscous in with it, in the crock pot.

To make in tagine--use a heat diffuser if your stove is electric. Amount
of liquid may be reduced, especially if using home canned tomatoes.
Start on medium-low setting, reduce to low once it reaches a simmer.

I've made this several times; it's a keeper!

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


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