Flash Fried Moroccan Chicken

This is another dish I inherited from Gill.  She had the Nigel Slater Simple Suppers Book, it didn’t have pictures so I didn’t look at it much (mon Dieu I sound really stupid, but it’s true).

Thankfully Gill did read it as there are some really good recipes in there!  This was one of them, it’s super quick and easy, has a bit of spice and is delish.

Friday 1st November was a holiday here in Belgium, I went out on Thursday night with some old friends that I hadn’t seen in far too long a time, of course this ended up with us eating and drinking alot, and coming home late… and the inevitable hangover!

So Friday we decided to head downtown, get some brunch in Bia Mara (fish and chips – seabream, delish) and go to the cinema. Bia Mara is amazing, if you haven’t been, please go, of course we met Aisling and Jelena in there and Jelena joined us for the cinema trip – we saw Gravity, it was very good but un peu stressful for a hungover movie!

Anyway by Friday evening we weren’t hungry enough for a massive dinner but rather than snacking on toast and cheese I made this, and we had it with a bit of couscous pilaf  and natural yoghurt.

It was really good, but I’m not really good at remembering to take photos when the food a) looks good and b) there is still a full plate of it so sorry about this pic:

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Ingredients 

  • 350g chicken fillets/ boned pieces
  • 1 fresh red chilli papeer (seeded and finely chopped)
  • 1 tsp crushed dried chilli pepper
  • 2 cloves of garlic (finely chopped)
  • Juice of 1 lemon
  • 2 tbsp olive oil
  • 1 tsp ground cinnamon
  • 2 tbsp sultanas or raisins
  • 2 tbsp pine nuts
  • 1tbsp chopped mint

Method

  1. Place the chicken pieces in a shallow dish
  2. Mix together the fresh and dried chillies, garlic, lemon, half the olive oil, cinnamon, sultanas or raisins and pine nuts, and then pour over the chicken.  Leave for 20 minutes or so.  An hour would be better if you have it
  3. Heat the remaining oil in a shallow pan; when it sizzles add the chicken pieces.
  4. Heat over a high heat until golden brown and then turn over and cook the other side.  Depending on how thick the chicken is you may need to lower heat slightly to ensure that the chicken is cooked inside without burning it
  5. Pour in the marinade ingredients and bring to the boil, season with salt and pepper and scatter over the mint.  Serve hot with its pan juices and sprinkle over the mint.

Moroccan Lamb Tagine

My first Tagine!!!

Albeit made in a saucepan.  Another one that would work better in a Le Creuset pot (Santa…..) or indeed an actual tagine.

It was so tasty that I have already bought some more lamb and stuck it in the freezer for the next time.

This is from Brenda Costigan’s book – 100 Favourite Recipes

Lamb and dry marinade

  • 800-900g bite-sized chunks of lean lamb cut from the soulder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1-2 teasponns grated fresh ginger
  • 1/2 teaspoon paprika
  • 1medium onion, chopped
  • 2 cloves garlic, chopped
  • 1-2 tablespoons chopped fresh coriander
  • salt and freshly ground black pepper

Sauce

  • 3-4 tablespoons olive oil
  • 1 large onion, chopped
  • 1 clove garlic chopped
  • 300ml vegetable stock
  • 1 x 400g tinned tomatoes
  • 1 tablespoon tomato puree
  • 1-2 thin strips of orange peel, no white pith
  • 50g ready to eat apricots
  • 50g ready to eat prunes (stoneless)

To serve

  • 75g whole blanched almonds
  • 1-2 tablespoons chopped fresh mint

Couscous Pilaf

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 1 clove garlic chopped
  • 225g couscous
  • salt and freshly ground black pepper
  • 300ml chicken or veg stock
  1. Put the lamb pieces into a bowl.  In a separate bowl, combine all the dry marinade ingredients and mix well.  Stir the marinade into the lamb, coating well.  Cover and leave for at least 30 minutes, preferably longer (up to 3 hours).  If keeping overnight, put in the fridge.
  2. To make the sauce, heat the olive oil in a frying pan and fry the onion and garlic for 1-3 minutes, until soft.  Lift out and transfer to a saucepan or casserole
  3. Fry the lamb (including the dry marinade) in small batches until the meat is lightly browned, then transfer to the saucepan.  Add all the remaining sauce ingredients to the saucepan and bring to the boil.
  4. Cover with a lid and simmer gently for about 1 hour, or until the lamb is tender, reducing the heat if necessary.
  5. Before serving, discard the orange peel.  Fry the almonds until golden in a little olive oil , drain and stir into the stew along with the fresh mint.  Serve with cooked basmati rice or couscous pilaf.

To make the Couscous Pilaf

  1. Heat the oil in a saucepan.  Add the onion and garlic and cook for 1-2 minutes, until soft.  Add the couscous, stir through and then pour in the stock.  Season with salt and pepper.
  2. Cover with a lid and cook gently for another few minutes, stirring occasionally, until heated through, ten take off the heat and leave, covered, until the couscous swells.
  3. After about 5 minutes or so it should be ready to serve.  Fluff up with a fork to break up any clumps.

 

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