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omnomnomTonight I made faux-Moroccan chicken for myself and nonethefewer, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.
Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.
Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.
Ingredients:
2.5 pounds boneless, skinless chicken thighs (about 12 thighs)
Salt and ground black pepper
3 tablespoons vegetable oil
.5 onion, minced
2 tsp cumin
1 tsp ground coriander seed
1 tsp cardamom
.25 tsp salt
3 garlic cloves, minced
2 tablespoons unbleached all-purpose flour
1 to 2 cups low-sodium chicken broth
2 large carrots (about 1 pound), diced
1/2 cup pitted dates, quartered
1 (15-ounce) can chickpeas, rinsed
1 box couscous
Instructions:
Mise en place.
Rinse and dry the chicken and arrange in a single layer in a microwave-safe casserole dish (I used a Pyrex pie plate); salt, pepper, and cover tightly with plastic wrap. Microwave on 50% power for 8 minutes. Move less-cooked pieces to the edge and more-cooked pieces to the center. Re-wrap and microwave on 50% power for another 7 minutes.
While the chicken is pre-cooking, heat the oil and a few drops of water in a large pot or Dutch oven over medium heat. When the water sizzles, add the onion, spices, and salt. Cook 5 minutes; as needed, add a bit of water to keep the spices from scorching. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in 1 cup of broth, scraping up any browned bits. Stir in carrots, dates, and chickpeas, add more broth as needed to cover, bring to simmer, and cook about 5 minutes.
By now the chicken should be done. Add the chicken and its juices to the pot. Reduce heat, cover, and continue to simmer until chicken is fully cooked and tender, about 10-15 minutes. Meanwhile, make couscous.
If you have an extra 10 minutes: put a large strainer over a mixing bowl* and strain the liquid out from the chicken and vegetables. Pour the liquid back into the pot, bring it to a boil, and reduce for about 10 minutes, stirring frequently, while the solids rest in the bowl under a foil tent. When the broth is reduced, adjust salt and pepper to taste, stir solids back in and simmer for a minute to bring them back up to serving temperature. You can skip this step if you're in a hurry but it's nice to do.
* I specify this because every cook has a story that ends "And then I poured all that lovely broth down the sink".
Serve in shallow bowls with plenty of couscous to soak up the broth. Serves four hungry or six less-hungry people.
nonethefewer, based on a Cook's Illustrated recipe that I modified fairly heavily for our various dietary restrictions. It was mild and savory-sweet and delicious. I'll definitely be making this again.Modifications in case you want to try the original recipe: I used unsalted broth rather than low-sodium, diced raw carrots instead of a can of diced tomatoes, and dates instead of dried apricots. Instead of spicing it up with garam masala I measured in cumin, coriander, and cardamom. I put in half an onion instead of a whole one, and three cloves of garlic rather than four. I left out the suggested 2 Tbsp minced fresh cilantro.
Incidentally, Cook's claims this takes 30 minutes, including prep. They lie. From when I started prep to when I served dinner was almost exactly 1.5 hours. I suppose there are ways I could have been more efficient, but I have a hard time picturing this taking less than an hour.
Ingredients:
2.5 pounds boneless, skinless chicken thighs (about 12 thighs)
Salt and ground black pepper
3 tablespoons vegetable oil
.5 onion, minced
2 tsp cumin
1 tsp ground coriander seed
1 tsp cardamom
.25 tsp salt
3 garlic cloves, minced
2 tablespoons unbleached all-purpose flour
1 to 2 cups low-sodium chicken broth
2 large carrots (about 1 pound), diced
1/2 cup pitted dates, quartered
1 (15-ounce) can chickpeas, rinsed
1 box couscous
Instructions:
Mise en place.
Rinse and dry the chicken and arrange in a single layer in a microwave-safe casserole dish (I used a Pyrex pie plate); salt, pepper, and cover tightly with plastic wrap. Microwave on 50% power for 8 minutes. Move less-cooked pieces to the edge and more-cooked pieces to the center. Re-wrap and microwave on 50% power for another 7 minutes.
While the chicken is pre-cooking, heat the oil and a few drops of water in a large pot or Dutch oven over medium heat. When the water sizzles, add the onion, spices, and salt. Cook 5 minutes; as needed, add a bit of water to keep the spices from scorching. Add garlic and cook until fragrant, about 30 seconds. Stir in flour and cook until lightly browned, about 1 minute. Slowly stir in 1 cup of broth, scraping up any browned bits. Stir in carrots, dates, and chickpeas, add more broth as needed to cover, bring to simmer, and cook about 5 minutes.
By now the chicken should be done. Add the chicken and its juices to the pot. Reduce heat, cover, and continue to simmer until chicken is fully cooked and tender, about 10-15 minutes. Meanwhile, make couscous.
If you have an extra 10 minutes: put a large strainer over a mixing bowl* and strain the liquid out from the chicken and vegetables. Pour the liquid back into the pot, bring it to a boil, and reduce for about 10 minutes, stirring frequently, while the solids rest in the bowl under a foil tent. When the broth is reduced, adjust salt and pepper to taste, stir solids back in and simmer for a minute to bring them back up to serving temperature. You can skip this step if you're in a hurry but it's nice to do.
* I specify this because every cook has a story that ends "And then I poured all that lovely broth down the sink".
Serve in shallow bowls with plenty of couscous to soak up the broth. Serves four hungry or six less-hungry people.
no subject
on 2013-02-24 02:46 am (UTC)no subject
on 2013-02-24 04:44 am (UTC)