This is a perfect entertaining,one-dish meal.You can add or substitute vegetables if you like.
Ingredients for 2:
-2pieces of chicken farmed raised
-1 onion
-2 ts olive oil
-1 ts of ginger
-1 ts of cumin
-1/2 ts cinnamon
-1 preserved lemon thinly cut
-1/2 saffron(JM Thiercelin)
salt,pepper
- fresh cilantro
- artichoke hearts
In a large cast iron skillet(I used a wok),heat olive oil.Brown chicken pieces lightly.Remove from pan and reserve.
Cook gently onion slices until caramelized.Add pieces of chicken with salt,saffron,ginger,cumin,cinnamon,grounded pepper,Add 1/4 cup of water and artichoke hearts and simmer gently for 40 min.10 minutes before serving, add preserved lemon.Serve with bulgur or couscous and freshly chopped cilantro.
Pour les français
- 2 cuisses de poulet fermier
-1 onion
-2 cuillères à café d'huile d'olive
-1 cuillère à café de gingembre
-1 cuillère à café de cumin
-1/2 cuillère à café de cannelle
-1 citron confit finement coupé
-safran
-sel,poivre
-coriandre
-coeurs d'artichauts
Chicken Tajine with Artichokes and Preserved Lemon
Chicken"Sweet Caress From The Sahara"
This stunning recipe with vibrant colors is adapted from Fatema Hal
Ingredients for 6:
-6 pieces of chicken farmed raised
-3 onions
-2 ts olive oil
-1 ts of ginger
-1 ts rose water
-1/2 saffron(JM Thiercelin)
salt,pepper
- fresh cilantro
- 20 dates
In a large cast iron skillet(I used a wok),heat olive oil.Brown chicken pieces lightly.Remove from pan and reserve.
Cook gently onion slices until caramelized.Add pieces of chicken with salt,saffron,ginger,grounded pepper,Add 1/4 cup of water and rose water and simmer gently for 40 min.10 minutes before serving, add dates.Serve with couscous and freshly chopped cilantro.
Green Curry Chicken
Coconut adds a really wonderful texture and taste to sauces but beware of the high level of fat.So just put a small amount!Luckily for me I didn't have to prepare my green curry paste.I received some top notch quality paste from Thailand.If you plan to make your own, you will need to put the following ingredients in a food processor and mix until you get a thick paste.
-10 small hot green chiles
-2 ts of coriander
-galangal chopped finely
-4 cloves garlic
-1 shallot
-1 ts lime
-2 Tbs vegetable oil
Bring pot of water to boil.Add green tea noodles for 5 min.Rinse with cold water.
Heat oil on high heat in wok.Add 250 g of chunks of chicken and stir-fry for 1 min.Add onion,garlic,sugar snaps ,bell pepper.Stir fry another 30s.Add curry paste,a little water,coconut milk.Bring to boil.Add noodles and combine well.Taste and add salt and pepper if necessary.Serve with fresh chopped cilantro or Thai basil.
Lunchbox Special:Chicken Breast with Yams
Another very simple ,quick,and nutritious lunch...
Ingredients
-chicken breast
-1 ts olive oil
-yams
-1 drop orange essential oil
-"mille et une nuit" curry blend from Goumanyat
-ginger
-cilantro
-black sesame seeds
Steam yams cut in pieces with skins until tender,about 10 min.Then easily peal off the skins.Mash yams,sprinkle with ginger,a little olive oil and the ,drop of orange essential oil.
Meanwhile heat pan with curry and olive oil. Broil chicken breast on medium heat!
Add cilantro,salt and sesame seeds when ready to serve.
Chicken Breasts with Lemon and Fennel
This recipe is adapted from the New York Times.I just added capers and some thyme,reduced the amount of oil.
The result was too bitter for my taste though.I killed the balance of the dish by putting a lot of lemon juice...A whole lemon for just two servings when half was sufficient.
TIP:I HIGHLY RECOMMEND YOU BRAISE VEGETABLES IN THE OVEN!!!IT'S SO MUCH MORE FLAVORFUL
Ingredients
-1/2 lemon.Zest it and cut it into matchsticks.
-2 chicken breasts
-1 ts olive oil
-1 medium large fennel bulb,sliced lengthwise and cut in strips
-1 small onion
-1/2 cup broth
-1/2 cup white wine
-1 ts capers
-1 egg yolk
Gently sauté chicken in olive oil for 2 minutes per side until half cooked.In another pan braise fennel with onion,lemon zest,wine,broth and thyme.When tender and half reduced add chicken for a few minutes with drained capers.Aside beat egg yolk with lemon juice and some broth on very low heat until consistence has doubled.Bon appetit!
