I went looking for a recipe to cook chicken and dried fruit in my terra-cotta pot (like my Greek friend used to make) and found this instead. Crockpot even easier! Used half the chicken and twice the chickpeas and apricots called for below, and it's totally delicious, if a little sweet. And easy peasy.
By French Tart via Food.com
Servings: 6
Ingredients:
6 large boneless skinless chicken breasts , chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions , chopped
3-4 garlic cloves , chopped finely
1-2 tablespoon extra virgin olive oil
1 inch fresh gingerroot , finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock [I used homed veggie stock]
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix (or make up spice mix below)
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander , to serve (Cilantro)
OPTIONAL
2 carrots , peeled & diced (optional) [I included these]
1 preserved lemon , chopped into small wedges (optional) [didn't but wish I had]
Accompaniment
harissa
Directions:
1
PLEASE NOTE: This recipe lists canned chickpeas in the ingredients, NOT dried! If you use dried chickpeas, you MUST soak them and cook them first!
2
Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic for 5-10 minutes.
3
Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.
4
Add herbs,spices & finely chopped ginger with salt & pepper to taste.
5
Finally add tinned tomatoes & mix well.
6
Pour the above tomato,onion & spice mix into slow cooker or tagine.
7
Add chicken & chickpeas & mix well.
8
Add dried apricots making sure they are covered by juice. (Add the carrots if using.).
9
Give it a gentle but good stir to mix everything together well.
10
Crock Pot or Slow Cooker - Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).
11
If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.
12
Electric Tagine cooking - same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine - mix well.
13
Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads. It is also good (if not traditional) served with fluffy pureed or mashed potatoes & pasta.
14
Note: You can use chicken pieces or whole chicken which has been cut up into portions, but you will then need to brown them in a frying pan or skillet beforehand. Preserved lemons make a great addition, add them when you add the apricots and carrots.
Read more: http://www.food.com/recipe/easy-crock-pot-moroccan-chicken-chickpea-and-apricot-tagine-137530#ixzz1rBRmuWst
Thursday, April 5, 2012
Monday, November 22, 2010
Pork Chops with Mustard Sauce
My friend Sacha (a pescatarian) served these earlier this fall, and I fell in love with them. I used a little rice milk instead of heavy cream and cooked the sauce down a little more--just as delicious. Also used half dijon/half pommery mustard with brown sugar and pecans, and half the butter.
Gourmet | May 2005
yield: Makes 4 servings
active time: 25 min
total time: 25 min
4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter [USED 1 TBSP]
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard [USED HALF POMMERY MUSTARD]
2 tablespoons heavy cream [USED RICE MILK]
2 teaspoons fresh lemon juice
Put oven rack in middle position and preheat oven to 325°F.
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
Gourmet | May 2005
yield: Makes 4 servings
active time: 25 min
total time: 25 min
4 (3/4-inch-thick) pork chops
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
1/4 cup finely chopped shallots (1 to 2)
2 tablespoons unsalted butter [USED 1 TBSP]
1/2 cup reduced-sodium chicken broth
1/4 cup country-style Dijon mustard [USED HALF POMMERY MUSTARD]
2 tablespoons heavy cream [USED RICE MILK]
2 teaspoons fresh lemon juice
Put oven rack in middle position and preheat oven to 325°F.
Heat a dry 12-inch heavy skillet over moderately high heat until hot. Pat pork dry and sprinkle with salt and pepper. Add oil to hot skillet, swirling to coat, then brown chops, turning over once, about 8 minutes total. Transfer to a shallow baking pan, reserving skillet, and bake, uncovered, until cooked through, about 5 minutes. Let stand, loosely covered with foil, 5 minutes.
Meanwhile, pour off fat from skillet, then cook shallots in butter over moderate heat, stirring, until softened, 3 to 5 minutes. Add broth and any juices from baking pan and boil, scraping up any brown bits, 2 minutes. Add mustard and cream and return to a boil, then add lemon juice and simmer until sauce is slightly thickened, about 3 minutes.
Sunday, September 19, 2010
Salmon chowder
I had leftover sockeye salmon from when I poached my first whole fish (still not sure what to do with all the poaching liquid I created) and this was a very easy solution. I added extra half and half at the end, and left the skins on the potatoes.
From Whole Foods
http://www.wholefoodsmarket.com/recipes/476
Serves 4
This scrumptious chowder is one of the most satisfying ways we know of to get your omega-3's, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.
Ingredients
3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
1/2 cup diced celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2 to 1 teaspoon dried dill
Sea salt and freshly ground pepper to taste
1 tablespoon minced fresh chives for garnish
Oyster crackers for garnish (optional and contain gluten)
Method
Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.
Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.
Nutrition
Per serving (about 19oz/533g-wt.): 540 calories (230 from fat), 25g total fat, 7g saturated fat, 135mg cholesterol, 930mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein
From Whole Foods
http://www.wholefoodsmarket.com/recipes/476
Serves 4
This scrumptious chowder is one of the most satisfying ways we know of to get your omega-3's, and it's a great way to warm up a chilly evening. Make it a day ahead for company, reheating gently without boiling.
Ingredients
3 strips nitrite-free bacon, diced (pork, turkey or vegetarian)
1 large yellow onion, diced
1/2 cup diced celery
2 large Russet potatoes, peeled and diced
2 carrots, peeled and diced
2 cups chicken or vegetable broth
1/2 cup whole milk
1/2 cup half-and-half
1 1/2 pounds salmon fillet, skinned, boned and cut into 1-inch cubes
1/4 cup chopped fresh parsley
1/2 to 1 teaspoon dried dill
Sea salt and freshly ground pepper to taste
1 tablespoon minced fresh chives for garnish
Oyster crackers for garnish (optional and contain gluten)
Method
Brown bacon in a deep, heavy-bottomed sauce pot until crisp. Remove with a slotted spoon and set aside. Sauté onion and celery in the bacon fat in the same pot until onion is translucent. (If using turkey or vegetarian bacon, add canola oil to sauté onion and celery.) Add potatoes and sauté about 5 minutes, stirring occasionally. Do not brown. Add carrots and stock, bring to a boil, then reduce heat and simmer until vegetables are fork tender about 10 minutes.
Add milk, half and half, salmon, parsley, dill and pepper. Simmer over low heat 5 to 8 minutes or until fish is cooked through and liquid is steaming, but not boiling. Add more pepper and salt to taste. Transfer to serving bowls and garnish with crispy bacon pieces and chives. Serve with oyster crackers, if desired.
Nutrition
Per serving (about 19oz/533g-wt.): 540 calories (230 from fat), 25g total fat, 7g saturated fat, 135mg cholesterol, 930mg sodium, 32g total carbohydrate (4g dietary fiber, 6g sugar), 46g protein
Tuesday, July 6, 2010
Chocolate coconut milk ice cream
I substituted brown rice syrup for half the sugar.
Makes 1 quart.
1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum
Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.
Chill completely
Recipe from David Lebovitz, via Mac & Cheese.
http://www.loveandoliveoil.com/2008/09/chocolate-coconut-milk-ice-cream.html
Makes 1 quart.
1 cup water
1 cup sugar
5 ounces bittersweet chocolate, coarsely chopped
2 cups canned coconut milk
1 tablespoon dark rum
Heat water and sugar in a medium saucepan until sugar is dissolved. Add chocolate to the syrup and stir until chocolate is completely melted. Remove from heat, and stir in coconut milk and rum.
Chill completely
Recipe from David Lebovitz, via Mac & Cheese.
http://www.loveandoliveoil.com/2008/09/chocolate-coconut-milk-ice-cream.html
Sunday, June 13, 2010
Summer radish and avocado salad
The creamy avocado is the perfect way to counteract the spiciness of the radishes. And the bite stands in for jalapeno in traditional guacamole.
Jamie Oliver
8 fresh radishes
2 ripe avocados
medium red onion
2 cloves garlic
2 medium Roma tomatoes
Olive oil
sea salt
pepper
This recipe will serve about 4. It's really nice and fresh and the flavors are so simple but lovely. Best if served the day you make it as the avocado will turn brown.
Remove the leaves of the radishes and run a rough chop through them. Add them to a bowl and sprinkle with sea salt. Add two avocados chopped into small cubes, 2 gloves of garlic minced, medium red onion sliced thin, and two Roma tomatoes chopped (do not core or remove seeds). Add about 2 Tablespoons of good olive oil and salt and pepper to taste. Mix all ingredients together and chill for 20 minutes.
Jamie Oliver
8 fresh radishes
2 ripe avocados
medium red onion
2 cloves garlic
2 medium Roma tomatoes
Olive oil
sea salt
pepper
This recipe will serve about 4. It's really nice and fresh and the flavors are so simple but lovely. Best if served the day you make it as the avocado will turn brown.
Remove the leaves of the radishes and run a rough chop through them. Add them to a bowl and sprinkle with sea salt. Add two avocados chopped into small cubes, 2 gloves of garlic minced, medium red onion sliced thin, and two Roma tomatoes chopped (do not core or remove seeds). Add about 2 Tablespoons of good olive oil and salt and pepper to taste. Mix all ingredients together and chill for 20 minutes.
Swiss Chard Gratin
This has the option of a vegan bechamel, which is sort of an oxymoron. Overall came out okay, although I think the crustless greens pie in the CSA week (5/26) 1 entry is better.
Source:
http://chocolateandzucchini.com/
Serve 4 as a side.
- 1 kilo (2.2 pounds) Swiss chard (blettes in French)
- olive oil
- 1 medium yellow onion, thinly sliced
- 240 ml (1 cup) non-dairy béchamel (store-bought or from recipe below)
- 1 egg (optional)
- 30 grams (1 ounce) freshly grated comté (substitute the gratable cheese of your choice or some nutritional yeast)
- 2 tablespoons oat bran (substitute bran from another grain, or dried breadcrumbs)
- salt, pepper
Separate the leaves from the stalks of the chard (I use kitchen shears to cut along the stalks). Trim and slice the stalks, then chop the leaves, keeping stalks and leaves separate.
Heat a gurgle of oil in a skillet over medium heat. Add the onion and cook for 2 minutes, stirring frequently, until translucent. Add the Swiss chard stalks and cook for 5 minutes, until softened, stirring from time to time. Add the leaves and cook for 2 minutes, until just wilted.
Drain the vegetables (this is important, otherwise the excess water will pool at the bottom of the gratin dish; keep the cooking juices to use as a light broth). Season with salt and pepper (ready-made béchamel may be strongly seasoned, so season the chard accordingly).
Preheat the oven to 200° C (400° F) and grease a medium baking dish with a little oil.
In a bowl, whisk together the béchamel and the egg, if using. Fold in the cooked chard, pour into the prepared baking dish, and level the surface. Sprinkle with cheese and oat bran, and bake for 15 minutes, until set and golden. Switch to broiler setting for a couple more minutes if you'd like the top to brown a little further, but watch it closely. Let set for 5 minutes before serving.
Vegan Béchamel
- 4 teaspoons vegetable oil
- 2 tablespoons flour
- 240 ml (1 cup) plain oat milk, or other non-dairy milk, cold or at room temperature
- salt, pepper, nutmeg
Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring (that's a roux blanc).
Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.
Source:
http://chocolateandzucchini.com/
Serve 4 as a side.
- 1 kilo (2.2 pounds) Swiss chard (blettes in French)
- olive oil
- 1 medium yellow onion, thinly sliced
- 240 ml (1 cup) non-dairy béchamel (store-bought or from recipe below)
- 1 egg (optional)
- 30 grams (1 ounce) freshly grated comté (substitute the gratable cheese of your choice or some nutritional yeast)
- 2 tablespoons oat bran (substitute bran from another grain, or dried breadcrumbs)
- salt, pepper
Separate the leaves from the stalks of the chard (I use kitchen shears to cut along the stalks). Trim and slice the stalks, then chop the leaves, keeping stalks and leaves separate.
Heat a gurgle of oil in a skillet over medium heat. Add the onion and cook for 2 minutes, stirring frequently, until translucent. Add the Swiss chard stalks and cook for 5 minutes, until softened, stirring from time to time. Add the leaves and cook for 2 minutes, until just wilted.
Drain the vegetables (this is important, otherwise the excess water will pool at the bottom of the gratin dish; keep the cooking juices to use as a light broth). Season with salt and pepper (ready-made béchamel may be strongly seasoned, so season the chard accordingly).
Preheat the oven to 200° C (400° F) and grease a medium baking dish with a little oil.
In a bowl, whisk together the béchamel and the egg, if using. Fold in the cooked chard, pour into the prepared baking dish, and level the surface. Sprinkle with cheese and oat bran, and bake for 15 minutes, until set and golden. Switch to broiler setting for a couple more minutes if you'd like the top to brown a little further, but watch it closely. Let set for 5 minutes before serving.
Vegan Béchamel
- 4 teaspoons vegetable oil
- 2 tablespoons flour
- 240 ml (1 cup) plain oat milk, or other non-dairy milk, cold or at room temperature
- salt, pepper, nutmeg
Heat the oil in a small saucepan over medium heat. Add the flour, stir it in quickly with a wooden spoon, and cook for 2-3 minutes, stirring continuously, without coloring (that's a roux blanc).
Remove from the heat, add a little of the milk, whisk it in to form a smooth mixture, then add the rest of the milk over medium heat, a little at a time, whisking well between each addition. Bring to a gentle simmer and cook for 5-7 minutes, stirring continuously, until thickened to a velvety consistency. Remove from the heat, season with salt, pepper, and nutmeg, and use while still warm.
Monday, June 7, 2010
Warm lentils with spinach and goat cheese
People keep telling me they don't like lentils. I don't understand this. But add in some mascarpone, and I feel I can convert a few skeptics. This recipe is delicious, and it used up the entire bag of big-leaf spinach we got from the farm share this week. Note: I used 2/3 red lentils and the rest brown, instead of green, and the suggested cooking time turned it into a bit of a mush, though it did take that long to absorb all the stock. I'd use less stock (3 cups) and add more as needed. Amended below.
From Bon Appetit
8 first-course or 6 mail course servings.
1 T olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 bay leaves
12 oz French green lentils
4 cups low-salt chicken broth [start with 3 and add as needed]
1/3 cup mascarpone cheese
1 T butter
1 lb fresh spinach leaves
1 5-oz log soft fresh goat cheese, crumbled
Heat oil in large saucepan over medium high heat. Add onion, celery, carrot, and bay leaves and saute until light golden, about 7 minutes. Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover, reduce heat to med-low, and simmer until lentils are tender and nearly all liquid is absorbed, about 30 minutes [or less]. Discard bay leaves. Season to taste with salt and pepper. Stir in mascarpone. (Can be made 1 day ahead. Cover and refridgerate. Rewarm before continuing.)
Melt butter in large pot over medium-high heat. Add spinach and cook just until wilted, stirring frequently.
Transfer lentils to large shallow serving bowl. Top with spinach, then crumbled goat cheese, and serve.
From Bon Appetit
8 first-course or 6 mail course servings.
1 T olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped carrot
2 bay leaves
12 oz French green lentils
4 cups low-salt chicken broth [start with 3 and add as needed]
1/3 cup mascarpone cheese
1 T butter
1 lb fresh spinach leaves
1 5-oz log soft fresh goat cheese, crumbled
Heat oil in large saucepan over medium high heat. Add onion, celery, carrot, and bay leaves and saute until light golden, about 7 minutes. Add lentils; stir 1 minute. Add chicken broth; bring to boil. Cover, reduce heat to med-low, and simmer until lentils are tender and nearly all liquid is absorbed, about 30 minutes [or less]. Discard bay leaves. Season to taste with salt and pepper. Stir in mascarpone. (Can be made 1 day ahead. Cover and refridgerate. Rewarm before continuing.)
Melt butter in large pot over medium-high heat. Add spinach and cook just until wilted, stirring frequently.
Transfer lentils to large shallow serving bowl. Top with spinach, then crumbled goat cheese, and serve.
Subscribe to:
Posts (Atom)