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The COR Cooking Thread About Cooking (pg. 2)
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| Esiotrat |
| quote: | Originally posted by Sushipunk
Yay, I was hoping you'd see this and be able to tell me more about it :)
Recipe for above dish, plz? :p |
Happy to help. :)
I found the recipe online, is too long to type.
The traditional Moroccan dish is Lemon chicken with olives, but I love potatoes so much I add them to pretty much everything. So you can either cook it as is on the recipe or add some potatoes.
Ingredients:
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves minced garlic
1 chopped onion
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Selma recommends some chopped potatoes.
My method:
1- Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices (or even overnight in the fridge for maximum flavor).
2- Add 2 tablespoons olive oil in the Tagine. Put in chicken pieces . Since we're using a clay tagine, you can skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking).. Lower the heat to medium-low, add the garlic and onions (and potatoes). Cover and let cook for 20 min or so.
3- Turn chicken pieces over. Add the lemon slices, olives, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and leave it be, until the chicken and potatoes are cooked through and quite tender. (you'll have to uncover to verify every now and then)
4- Mix in fresh parsley and cilantro right before serving. You can serve the whole thing on the Tagine (it's so pretteh!)
I use preserved lemons which I make myself.. makes the dish taste a 100 times better.
Here is the recipe for the preserved lemons:
6 to 8 lemons, unwaxed
2 cups kosher salt
Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening. |
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| FuzzQi |
| If you didn't have a Tagine, could you still make that? I have a pyrex oven dish with a lid, a pressure cooker, and/or a slow cooker - would any of those be a viable substitute? |
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| Esiotrat |
| quote: | Originally posted by FuzzQi
If you didn't have a Tagine, could you still make that? I have a pyrex oven dish with a lid, a pressure cooker, and/or a slow cooker - would any of those be a viable substitute? |
Yes. I use a large, heavy bottomed skillet for everyday cooking.
Same steps and everything, it'll be quicker to cook, only it won't taste quite as good, but still good.
Method for skillet:
Heat the olive oil on medium high heat. Add the chicken pieces, sprinkle lightly with salt (go easy on the salt, the olives and lemons are salty), and brown, skin side down for five minutes.
Lower the heat to medium-low, add the garlic and onions. Cover and let cook for 15 minutes.
Same step as # 3, but after you bring to a simmer, lower the heat to low and cook for only an additional 30 minutes or so, until the chicken is cooked through.
Use 2 bay leaves during the cooking for more flavor. |
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| FuzzQi |
| Sweeeeet, thanks :D |
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| Sushipunk |
| quote: | Originally posted by Esiotrat
Happy to help. :)
I found the recipe online, is too long to type.
The traditional Moroccan dish is Lemon chicken with olives, but I love potatoes so much I add them to pretty much everything. So you can either cook it as is on the recipe or add some potatoes.
Ingredients:
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/4 teaspoon freshly ground pepper
2 Tbsp olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves minced garlic
1 chopped onion
The peel from 1 preserved lemon, rinsed in cold water, pulp discarded, peel cut into thin strips
1 cup green olives, pitted
1/2 cup water
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh flat-leaf parsley
Selma recommends some chopped potatoes.
My method:
1- Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices (or even overnight in the fridge for maximum flavor).
2- Add 2 tablespoons olive oil in the Tagine. Put in chicken pieces . Since we're using a clay tagine, you can skip the browning step, heat only to medium heat and use a heat diffuser on the heating element to prevent the tagine from cracking).. Lower the heat to medium-low, add the garlic and onions (and potatoes). Cover and let cook for 20 min or so.
3- Turn chicken pieces over. Add the lemon slices, olives, and 1/2 cup water. Bring to a simmer on medium heat, then lower the heat to low, cover, and leave it be, until the chicken and potatoes are cooked through and quite tender. (you'll have to uncover to verify every now and then)
4- Mix in fresh parsley and cilantro right before serving. You can serve the whole thing on the Tagine (it's so pretteh!)
I use preserved lemons which I make myself.. makes the dish taste a 100 times better.
Here is the recipe for the preserved lemons:
6 to 8 lemons, unwaxed
2 cups kosher salt
Wash lemons well and dry them. Cut 4 lemons into quarters from the top, being careful not to cut all the way through. Pack salt generously into the cuts and place lemon into a sterilized glass pint jar. Continue procedure, packing the lemons into the jar as tightly as possible. Squeeze juice from remaining lemons. Add another 2 tablespoons of salt to the jar and top off with the lemon juice, make sure the lemons are completely covered. Close the jar with a non-metallic lid and set aside in a cool, dark place or the refrigerator for one month. Preserved lemons will keep for 1 year. Refrigerate after opening. |
Holy crap, that sounds awesome :crazy:
Thank you  |
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| Esiotrat |
| You're welcome. =) |
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| FuzzQi |
| she'll be cumin round the mountain |
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| Esiotrat |
| quote: | Originally posted by shaw
lol cumin |
I LOVE CUMIN!! :D
Seriously though, it's the king of spices as far as I'm concerned. |
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| tubularbills |
| quote: | Originally posted by shaw
cumin |
who? |
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| Sushipunk |
| Ok, so this is weird. I've always pronounced it 'cue-min' and not 'cum-in'. Am I horribly wrong, or are you guys just perverts? |
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| FuzzQi |
| I've always pronounced it that way too |
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