Text 5209, 108 rader
Skriven 2013-09-29 07:43:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av RUTH HAFFLY
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

 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.

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

Thank you - I have MMed it and added some notes.
 
I don't have a tagine - but I will be trying this soon. The Sav-A-Lot across
the street has 10# bags of chicken leg quarters advertised on their flashing
sign at 69c/lb.  Bv)= 

I'll make the recipe as presented (except for using dark meat) for the first
go. But, I reserve the right to diminish the amount of ginger as I am not a
huge fan of ginger except in ginger ale or Vernor's soda.

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

      Title: Spicy Moroccan Chicken
 Categories: African, Poultry, Chilies, Herbs
      Yield: 3 servings

      2 ts (ea) cinnamon, cumin,
           - coriander
    1/2 ts Cayenne pepper; to taste
           Salt
  1 1/2 lb Boned, skinned chicken; in
           - bite-size pieces
      2 tb Olive oil
      1 md Onion; chopped
      1 ts Ginger root
      3 cl Garlic; crushed
      1 c  Fat free, low sodium chicken
           - broth *
      2 c  Canned, chopped, no salt
           - added tomatoes
      2 c  Canned chickpeas; rinsed
    3/4 c  Kalamata olives; pitted, 
           - halved
    1/2 c  Raisins
      2 tb Honey
      1    Bay leaf 
      1 tb Cinnamon
    1/2    Lemon; seeded, in 4 wedges

  * Swanson's canned chicken broth meets these requirements
  if you do not have home-made in stock.

  In a shallow bowl, combine first group of spices, pepper
  and salt. Dredge chicken in spice mix. In a large skillet,
  heat olive 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.

  Ruth's 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!

  UDD Notes: Ruth's original called for breast meat -
  which I do not do, preferring the leg quarters both 
  for economy and taste. I would use a Turkish bay leaf
  instead of a California bay leaf.  Turkish leaves are
  preferable for their subtler, less mentholated taste;
  they are also healthier to consume.

  Red Gold makes a really good diced, no salt added
  tomato product. They are my default tomato supplier.

  From: Ruth Haffly - 29 September 2013

  Uncle Dirty Dave's Archives

MMMMM

... The only ism in Hollywood is plagiarism. -- Dorothy Parker
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