Lori Leary on wed 22 dec 04
Hi all,
Here are some recipes for those that asked. These are not written in
stone...You can change them to suit yourself. One thing that really
makes a difference though, is the Preserved Lemons...they are wonderful
and add something special to these dishes. Plain old lemons won't work
for this.. You can buy preserved lemons and Harissa at some middle
eastern groceries, or you can plan ahead and make them for yourself.
Enjoy,
Lori L.
MOROCCAN CHICKEN WITH PRESERVED LEMON AND OLIVES
3 cloves garlic peeled
2 tsp. paprika
2 tsp. ground cumin
black pepper
salt
4- 5 tbs. Olive Oil
6 Chicken breasts
2 cups chopped tomatoes and their juice (canned is okay)
1 large onion
chopped
1 tsp. saffron threads
2 tsp. ground
turmeric
2-3 tbs chopped fresh
cilantro (save some to add at the last minute)
4-6 oz. cracked green olives (pitted)
1 preserved lemon, rinsed and chopped (see below)
Crush the garlic cloves to a paste with a little salt. Mix with the
paprika, cumin, black pepper and half the olive oil. Toss with the
chicken and leave as long as you can.
Heat the remaining oil in a heavy pan. Add the chicken pieces and
cook on all sides until golden. Remove with a draining spoon and set aside.
Add the onion and cook until golden, then add the ginger, tomatoes,
saffron, turmeric, and olives. Cook over a medium heat for 2 mins.
Return the chicken to the pan. Add the preserved lemon. Bring to a
boil, cover with a lid, and simmer until the chicken is cooked (about 15
mins) basting regularly. Spices and flavorings can be adjusted to your
tastes. Serve with cous cous. This is often served with a Moroccan
cone shaped bread (don't have that recipe, sorry!)
TAGINE OF LAMB (OR BEEF) WITH PRESERVED LEMON
1 1/2 pounds lamb, cubed ( beef works, too)
2 cups water
3 tbsp olive oil
1 tsp saffron threads
1-2 inch piece fresh ginger, peeled, chopped fine
2 tsp. ground turmeric
1 tsp. ground
cumin
1/2 preserved lemon (or more, to taste) rinsed and chopped (no pulp)
3-4 tbsp minced cilantro (save a little bit for just before serving)
3 tbsp minced parsley
2 cloves garlic
salt
2 large ripe tomatoes, chopped (canned is okay)
1 large onion, sliced in eighths
Vegetables:
3-4 turnips cut in eighths
Handful of baby carrots (or equivalent in big ones)
Butternut squash, seeded and cut into large pieces (I don't peel it)
1/2 green cabbage sliced into large chunks (I don't separate the leaves)
1.Brown meat in olive oil. Crush the garlic cloves to a paste with a
little salt. Add all the ingredients and onion (except veggies) in a
large saucepan and bring to a boil. Cover and simmer for about 2 hours,
until the meat is tender.
2. After the meat has simmered for about an hour or so I add veggies in
this order:
Turnips (at 1 hour)
Carrots (a few minutes later)
Squash (at 1 1/2 hour)
Cabbage (a 1 3/4 hour)
Toss in reserved cilantro, test seasonings.
Serve with cous cous. Add harissa as desired.
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.
HARRISSA: (each diner adds it to taste to the broth)
1 teaspoon cumin seed
1/2 teaspoon coriander seeds
1/2 teaspoon caraway seeds
2 hot red dried chiles, stemmed but not seeded (about 2 inches in length)
2 garlic cloves
1/2 teaspoon coarse salt
1 medium red bell pepper, roasted, coarsely chopped
1 tablespoon olive oil
To make the harissa: In a mortar with a pestle, an electric spice
grinder, or a cleaned coffee grinder, grind seeds fine. If using mortar
and pestle, add chiles, garlic, and salt and pound, to taste. If using a
spice or coffee grinder, transfer seeds to a small food processor and
add chiles, garlic, and salt. Grind mixture to a paste. Add pepper and
oil and pound or puree to a coarse paste.
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