Middle Eastern Chicken Kebabs from Once Upon a Chef
Basically the chicken recipe involves marinating the chopped up chicken thighs in Greek yogurt plus gobs of spices: paprika, cumin, cinnamon, crushed red pepper, black pepper, lemon juice, garlic, etc. After marinating, the chicken is threaded on kebabs and grilled. Voila! That is it. The hardest part is finding all the spices (in my messy spice cupboard) and remembering to marinate the chicken. The chef recommends marinating for several hours or overnight, but I usually manage it for about 30 minutes to an hour.
Basmati Rice Pilaf from Once Upon a Chef
For the rice pilaf, the onion is browned in butter and then the spices (turmeric, cumin, cinnamon, garlic) and basmatic rice are added to the skillet. After all those ingredients get acquainted in the hot butter, the liquid goes in. After it simmers for a while, the almonds and raisins get tossed on top before serving.
REVIEW: FIVE FORKS!
Both recipes are EXCELLENT. Yes, there are a lot of ingredients, but once you get organized it is not difficult.
I love the flavor and the healthy eating factor.
Tweaks:
I used chicken broth instead of water in the pilaf. I also added 1/2 cup more rice and about 1 1/2 cups more water. I cook rice in a 1:2 ratio of rice to water usually so I added the extra broth/water to be sure the rice would be moist and cooked through. One could use brown rice. A little saffron would be nice, too.
As I mentioned, I couldn’t find all the spices in my cupboard. I couldn’t find the paprika nor the turmeric. They seem to like to hide. I substituted sweet curry powder one time and Maharaja another time. I think I also used tandoori spice in a pinch. Basically anything that has turmeric in it will be fine. As always, I use Penzeys Spices.
I did not use all the salt in the marinade. I used about 1 teaspoon.
I used bottled lemon juice and left out the zest today. Sometimes I’m not in the mood to fiddle with real lemons. I used real garlic because I happened to have some, but the minced or chopped garlic in a jar would be perfectly good for this recipe.
DO use Greek plain yogurt. NO vanilla or anything other flavors!
If you don’t have time to put the chicken on skewers or if it is raining — or if you just don’t feel like grilling out — heat up some olive oil in a large skillet and brown the marinated chicken on medium high heat until the chicken is cooked through. If the marinade sticks to the skillet and begins to burn, add a little water or chicken broth to deglaze the pan. We did it this way tonight and it worked really well and tasted really great!
I love to try new recipes. I find them in many places: online, on TV, in cookbooks, in magazines, from friends, etc. I make new recipes sometimes several times a week so I thought a new feature for this blog could be for me to report how the recipes turn out for me.
I haven’t thought about a rating system, but I will give that some thought. Spoons or forks up instead of thumbs up? Coffee cups instead of stars? I’m open to suggestions here!
Sometimes I turn on the TV when I am folding clothes or when I am eating lunch. One day, I discovered a cooking show on the Food Network called “10 Dollar Dinners.” I watched enough to know I wanted to make all the recipes featured on the show that day. I set the DVR to record it, and then looked up the recipes online.
Get ready for some Moroccan flavors!
It took me a few days to gather all the ingredients, because one was something I had never heard of before.: lemon confit. Basically lemons are preserved in salt with a few spices and left to sit for about 30 days. The lemons get very soft and salty (of course). I didn’t want to wait 30 days to make this recipe so I searched for a quicker solution. I found a method and improvised a bit to make it fit my needs. I think it worked, but since I don’t know what lemon confit is supposed to taste like I guess I’m not totally sure. The meal was delicious, at any rate.
The three-hour recipe was getting close, but I only had about 2 hours. So this is what I did: I cut 2 organic lemons into fourths and put them in a small saucepan with 3 T. of kosher salt. I added just enough water to cover the lemons. I boiled it and then simmered it until I needed it. I did let them cool a bit before I chopped 4 of the quarters up for my chicken tangine.
First I started on the Carrot and Cauliflower Soup. Since it is January in Wisconsin, I decided to serve it warm not chilled.
Here is the recipe for the soup. Please follow the link to read the whole thing. To whet your appetite though, the ingredients needed for the soup are: olive oil, onion, carrots, cauliflower, red pepper flakes, cumin, lemon zest, chicken or vegetable stock, salt and pepper, and plain yogurt, and a green onion for garnish if you wish.
This is what mine looked like:
Carrot and Cauliflower Soup made by The Tromp Queen following Melissa D’Arabian’s recipe
Mine is little chunky because my pan was too big and when I tried to use my wonderful Cuisinart immersion blender in the pan, the soup was splurting about quite a bit. Also I wasn’t careful after I added the yogurt and it got a bit curdled. (This bowl was reheated for my lunch today, so it is a little more curdlier, too!).
I started on the chicken after I got the vegetables going and simmering. The recipe for Chicken Tangine, the main dish, is here.
The ingredients are: chicken thighs and drumsticks, salt and pepper, butter and olive oil, ginger, turmeric, cinnamon, garlic, wine, chicken broth, lemon confit, olives (I used both kalamata and green), cilantro, and parsley. I only used drumsticks because they were on sale this week. I think you could leave out the parsley, frankly. I don’t think you really have to use the wine, either, though I happened to have some so I did. The lemon confit does add a distinct flavor but it you have to substitute I would add lemon juice and lemon zest and a bit of extra salt. It won’t be the same, but it would help in the right direction.
Here is what mine looked like (leftovers for lunch today!):
Chicken Tangine made by The Tromp Queen following Melissa D’Arabian’s recipe from Food Network
The final component to the menu is the couscous you see served under the chicken in the photo above. The recipe is here. The ingredients needed for Melissa’s Couscous with Peas and Mint are: frozen peas, couscous (I used whole wheat), butter, mint, lemon juice, salt and pepper.
I used Trader Joe’s whole wheat couscous in a box. I only used 1.5 cups, but you could probably use less. We had way TOO much couscous even with cutting the recipe down. You decide what is best for your folks, but 2.5 cups of couscous that the recipe calls for could feed a neighborhood pot luck. I followed the direction on the box of couscous to scale down the amount. If I remember correctly the amount of couscous is equal to the amount of water, so it is pretty easy to scale up or down. I kept the other ingredients about the same.
The Review:
Overall: I thought the meal was delicious. I would not describe doing all three at the same time EASY, though. Maybe do just the chicken and the couscous one time, and do the soup another time til you get the hang of what needs to be done. The colors and aromas of the meal are beautiful and incredibly appetizing.
Soup: I think it had very good flavor. I used about 1/2 the amount of red pepper flakes and it was still noticeably spicy. I like it, but both my other family members thought it was still too much spice. My husband did not like the texture of the creamy soup and wondered if I could leave more vegetable chunks the next time I make it. I liked the texture of the creamy soup, so I will have to mull that idea over a bit. I am also curious what it would taste like cold as the recipe calls for. It was very good warm (hot, really). I didn’t figure out the calorie count, but from years of Weight Watcher experience I think this would be a very low point soup.
Chicken: The main dish has interesting, complex flavors. My only experience with Moroccan food is from Epcot in Disney World, so I don’t have much real world experience to compare to. I thought it was delicious. I love olives, lemon and cilantro. The spices used were not overpowering at all. I might make it next time using just lemon zest and juice to see if the trouble of making the lemon confit is worth it. I will definitely make this dish again. I might consider using chicken off the bone next time to make eating it easier. You could easily use boneless, skinless thighs cut into bite sized chunks and get nearly the same effect. The bones add flavor, granted, but it was a little messy to eat.
Couscous: Given the fact that the chicken dish is so complex and flavorful, I’m not sure the couscous needs quite so much going on. I would use fewer peas next time and not use fresh squeezed lemon juice. I forgot to add the mint! I didn’t have any fresh and would have used dried. Again, I’m not sure it needs anything extra, though. The couscous is really there to soak up all the delicious liquid from the Chicken Tangine.
Overall: I would make this meal again. 4.5 out of 5 forks!
The Tromp Queen COOKS! 