MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: African Chicken
Categories: African, Chicken
Yield: 1 Batch
1 kg Chicken; in pieces
3 tb Butter
1 sm Onion; finely chopped
3 Shallots (200 g);
- finely chopped
1 tb Garlic; finely chopped
1 ts Chili pepper; or to taste,
- finely chopped
1 Pickled cucumber;
- finely chopped
1 c Chicken stock (250 ml)
1 tb Paprika powder
1 c Coconut milk (250 ml)
200 g Peanut butter
1 Lemon; grated zest of
Salt and pepper; to taste
What, if you know, makes this "African" I see nothing in the ingredients specific to the African continent. Peanuts and chilies are both from
South America. Thanks you, porr old lost Christopher Columbus.
Saute chicken in half of the butter, until brown on all sides. Add
remaining butter to pan, saute the onions, shallots, garlic, chili,
and cucumber for a few minutes. Add remaining ingredients and saute
another 10 minutes. Season with salt and pepper.
Place chicken in a heatproof dish, cover with sauce and cook in a
preheated 200?C oven for 10 to 15 minutes.
And there is no specifically African utensil or cooking technique like
the Morrocan tagine. Here's a *really* African recipe that's right up
your street ....
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Moroccan Vegetable Tagine w/Couscous & Harissa Sauce
Categories: Tv-food, Vegetables, Pasta, Sauces, Chilies
Yield: 4 Servings
2 Onions; sliced
1 tb Garlic; minced
3 tb Rape seed oil
1/2 ts Sugar
1 tb Harissa; available at
- specialty markets
1/2 ts Saffron
2 tb Cumin seed
1/4 oz Cinnamon stick
1 Bay leaf
2 ts Salt
1 ts Pepper
8 c Water or vegetable stock
1 1/2 lb Canned whole tomatoes;
- squeezed
1 lb Carrots, peeled; lg pieces
1/2 lb Turnip or celery; lg pieces
1/2 lb Parsnips, yams Or zucchini;
- in large pieces
1/2 lb Leeks; in large pieces
1/2 lb Eggplant; in 1" cubes
2 Peppers; in large triangles
1 c Chickpeas; cooked
1/2 c Raisins; opt
2 oz Spinach or chard
1 ts Raz El Hanouf; available at
- specialty markets
1 bn Cilantro; chopped - reserve
- 4 sprigs For garnish
Juice Of 1 Lemon; opt
3 c Couscous; cooked
1 tb Mint; chopped, opt
MMMMM-----------------------HARISSA SAUCE----------------------------
1 c Tagine liquid
2 tb Harissa
3/4 c Cooked carrots from tagine
Saute onions and garlic in oil with the sugar to
caramelize. Add harissa, saffron, cumin, cinnamon, bay
leaf, salt and pepper and stir just until fragrant.
Add water, tomatoes. Bring to a boil. Add the hearty
vegetables first--carrots, turnips, parsnips or yams,
leeks--cook for 10 minutes.
Add eggplant and peppers cook for another 10 minutes. Add
the chickpeas, raisins, spinach, raz el hanouf and bring
to a boil. Remove from heat. Add the chopped cilantro and
optional lemon juice. Taste and adjust the seasoning. It
should be sweet and spicy. Toss the cooked couscous with
the mint.
For the sauce. Put the liquid, Harissa and carrots into a
blender. Puree until smooth.
Serve in four large soup bowls. Use a custard cup to make
a mold of couscous in the middle of the bowl. Ladle the
vegetables around the couscous. Garnish with a sprig of
cilantro and a dollop of Harissa sauce or serve the
Harissa sauce in a small bowl on the side.
Recipe By: Chef du Jour-Nora Poullion-DJ9200
Uncle Dirty Dave's Archives
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