Moroccan Barbecued Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup olive oil
1 teaspoon grated lemon zest -- colored part of peel
1/2 cup fresh lemon juice
2 tablespoons julienned fresh mint leaves -- + sprigs for garnish
2 teaspoons garlic -- minced
1/2 teaspoon hot paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
4 chicken wings, tip removed
4 boneless chicken thighs with skin -- 1 lb, halved
lengtwi
lemon sliced -- for garnish
Preheat broiler. In large bowl, combine oil. lemon zest, lemon juice, 1 T. of
mint leaves, 1 tsp. of the garlic, the paprika, salt and pepper until
blended. Add chicken and turn to coat well. Arrange chicken on broiler pan
rack. Broil 4-6 inches from heat source for 7 minutes per side, turning once
until well browned and cooked through.
Transfer chicken to a platter. Sprinkle with remaining 1 Tbsp. mint leaves
and 1 tsp. garlic. Garnish with mint sprig and lemon slices.
African Fruit Salad
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Lg Papaya -- 1 Lb Or Larger
2 Mangos -- Abt 1 Lb Each
1 Lg Pineapple -- 3 - 4 Lb
2 Lg Bananas
Here is a naturally sweet, refreshing dessert that is a common finale to
dinner parties in former French West Africa. Use only the ripest,
fullest-flavored fruits; bananas that have just turned yellow and only the
sweetest pineapple. If you cannot find large-sized fruit called for in the
recipe, equivalent weights of smaller fruits can be used. You can make the
salad up to 4 hrs ahead of time, then cover with plastic wrap and
refrigerate. Add the bananas just before serving, however, or they will
turn brown. The fruits must be all cut into very small pieces for the dish
to be at its best.
Half the papaya and scoop out its seeds; peel the halves. Cut the flesh
into small pieces and place in a large serving bowl.
Peel the mangoes. Slice as much of the flesh off the pit as possible,
being careful to capture any juices. Cut the flesh into small pieces. Add
the pieces and their juices to the bowl holding the papaya.
Using a sturdy, harp knife, cut the top and bottom off of the pineapple.
Set the pineapple upright on a cutting board. Working from the top to the
bottom, slice off the dark, prickly outside skin. Cut out any remaining
eyes or dark spots. (A strawberry huller works well for this.) Cut the
pineapple lengthwise into quarters, being careful to capture any juices.
Cut lengthwise again to remove the tough inner core on each quarter. Cut
the pineapple into small pieces, again being carful to capture any juices.
Add the pineapple and juices to the other fruits. Toss well, cover and
refrigerate until well chilled.
Just before serving, peel the bananas and cut into small pieces. Add to
the bowl, toss well and serve.
Serves 8
Moroccan Chicken Stew
Title: Moroccan Chicken Stew
Servings: 8
8 ea Thighs, chicken, skinned,
1 tb Oil, vegetable
1 lg Onion, chopped
2 lg Garlic, cloves, minced
1/2 ts Turmeric
1/4 ts Cinnamon
1/8 ts Pepper, red
4 ea Cloves, whole
2 ea Bay leaves
4 c Stock, chicken
16 oz Tomatoes, whole, canned
quartered with juice
1 md Pepper, green, sliced in
1-inch pieces
2 ea Carrots, sliced
1/2 ts Salt
19 oz Chick peas, drained
4 c Couscous, hot, steamed
1/4 c Raisins, seedless
1/4 c Almonds, sliced
Pour the oil into a Dutch oven over medium-high heat. Add the
onion, garlic, and cook, stirring, about 2 minutes or until the onion
is soft but not brown.
Stir in the turmeric, cinnamon, red pepper, cloves, and bay leaf.
Add chicken and chicken stock and cook over medium-high heat until
liquid boils.
Reduce heat to low, cover and cook for 25 minutes.
Add tomatoes, green pepper, carrots, and salt, and cook for
another 10 minutes or until the chicken and the vegetables are tender.
In each of eight soup plates, place one-eighth of the couscous.
With a slotted spoon, arrange the chicken and vegetables around the
couscous. Ladle broth over all, sprinkle with raisins and almonds.
Serve.
AFRICAN VEGETABLE STEW
1 Onion (very large),
-chopped
1 Swiss chard bunch
1 cn Garbanzo beans
-(known also as chick
-peas, ceci, etc.)
1/2 c Raisins
1/2 c Rice, raw
2 Yams
Several fresh tomatoes
-(or large can)
1 Garlic clove
-(or more to taste)
Salt and pepper,
-to taste
Tabasco sauce,
-to taste
Fry onion, garlic and white stems of chard until barely limp. Add
chopped greens and fry a bit.
Either peel the yams or scrub them well with a vegetable brush, then
slice them into thick slices. Add garbanzos, raisins, yams,
tomatoes, salt and pepper. Cook a couple of minutes.
Make a well in the center of the mixture in the pot. Put the rice in
the well and pat it down until it's wet. Cover and cook until rice is
done, about 25 minutes. Add Tabasco sauce to taste.
NOTES:
* A spicy vegetable stew -- I got this recipe from my mom, who got
it from a friend. It's very easy to make.
* I find that the flavors of the vegetables don't stand out unless
you put in a lot of tabasco. But then, I've got a cast-iron tongue.
You should add enough to make the stew seem spicy to you.
SOUTH AFRICAN SWEET POTATO FRITTERS
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Peanut oil for frying
1 pound sweet potatoes -- peeled & cut in 1/2"
1/2 cup flour
1 egg -- beaten
Salt and freshly ground black pepper - to
taste
In a heavy saucepan or fryer, heat 2 inches of oil to 375
degrees.
Grate the sweet potatoes into medium-sized bowl, cover them
with boiling water and let them stand for 15 minutes. Drain
off the water and slowly add the flour, egg, salt and
pepper, stirring to make sure that they are well mixed. You
should have a thickish paste that will hold its shape when
picked up in a tablespoon. If the mixture is too thick, add
a bit of warm water. If it is too thin, add a bit more
flour.
Drop the mixture, a few tablespoons at a time, into the hot
oil and cook the fritters for 3 to 5 minutes, or until they
float to the surface, turning them once to make sure that
they are slightly browned on each side. Drain on absorbent
paper and serve hot.
Per serving: 209 calories, 3 gm protein, 26 gm
carbohydrates, 10 gm fat, 36 mg cholesterol, 1 gm saturated
fat, 196 mg sodium
NOTES : (6 to 8 servings)
The sweet potato fritters that begin this night's menu are
a South African invention. They, like variations of this
dish throughout the continent, combine the sweet potato, a
New World tuber, with an African culinary technique. One of
the tricks to g reat fritters is to use clean oil and to
make sure that the oil is hot enough before beginning.
These fritters can be accompanied by a spicy hot sauce when
served as an appetizer course. Alternatively, they can be
lightly dusted with sugar and served as a dessert.
SPICY MATOKE
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Vegetable oil
2 lb Beef chuck, cut into
1/4 c Water
4 Medium green plantains, or
1 1/2-inch pieces
Small green (unripe) banana
1/2 ts Salt
Peeled and cut into 1/2-inc
1/4 ts Freshly ground black pepper
1 Small onion, coarsley
Chopped
1 Fresh hot chile pepper, such
As jalapeno, seeded and
Chopped
1 t Curry powder
1 t Ground coriander seed
Thick slices
3 tb Fresh lemon juice
1 c Well-washed chopped spinach
Leaves (about 5 ounces)
2 tb Unsalted buter, softened
1/2 c Freshly grated coconut
In a 5-quart Dutch oven, heat the oil over medium-high heat. Sprinkle
the beef with the salt and pepper. In batches, add the beef and cook,
turning occasionally, until browned on all sides, 8 to 10 minutes. Using a
slotted spoon, transfer the browned beef to a plate and set it aside.
Add the onion and chile pepper to the Dutch oven. Reduce the heat to
medium and cook, stirring often, until the onion has softened, about 3
minutes. Add the curry powder and coriander, and stir for 1 minute. Return
the beef to the Dutch oven, and stir in the water. Reduce the heat to low
and cook, covered, until the meat is tender and the liquid has almost com-
pletely evaporated, about 1 hour. (If the stew looks as if it's drying
out, add a little more water.)
Preheat the oven to 350. Lightly butter a 9-inch square baking dish.
In a large bowl, combine the plantains and spinach, and mash together
with a fork until fairly smooth. Stir in the beef stew. Spread the mixture
evenly in the prepared baking dish, and dot the top with the butter.
Bake until the top is golden brown, about 30 minutes. Sprinkle with
the grated coconut if desired, and serve immediately.
Spiced Vegetables
1 1/2 lb Potatoes
1 ea Broccoli head, include stem
5 lg Carrots, sliced
1 sm Cauliflower, chopped
1 md Onion, finely chopped
1/2 c Ghee
Depending on the size of the potatoes, either leave
them whole or quarter them, but do not cut them too
small. Chop the broccoli, reserving the inner stem,
but discarding the fibrous outside. Chop the head.
Over boiling water, steam the potatoes, broccoli stem,
carrots & cauliflower. After 10 minutes, add broccoli
heads & steam until vegetables are just tender. In a
heavy pot, saute the onions in the ghee till they are
transparent. Mix in all the steamed vegetables except
the broccoli. Cover & cook for 6 to 8 minutes,
stirring often. Add broccoli & cook for another 5
minutes. Serve with bread.
Casablanca Couscous
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Couscous
1 1/2 Pounds Tofu -- cubed
1 Onion -- chopped
1 Cup Carrots -- sliced
1 Cup Celery -- sliced
1 Cup Mushrooms -- sliced
1/2 Cup Walnuts -- chopped
1 Can Chickpeas
1 Can Tomato Sauce
1/2 Cup Raisins
1 1/2 Cups Water
2 Teaspoons Curry Powder
1/4 Teaspoon Cayenne
1 Teaspoon Paprika
1 Teaspoon Salt
In large pan, brown tofu, onion, carrots, celery, mushrooms, nuts. Add
remaining ingredients, bring to boil, cover and simmer for 40 minutes.
Couscous: Boil 1-1/2 cup water with 2 tablespoon oil. Add couscous,
stir, cover, reduce heat and simmer for 5 min. Serve vegetables over
steaming couscous.
West African Lemony Chicken-Okra Soup
2 x Juice of 2 Lemons
6 c Chicken broth or Water
3 x Tomatoes, peeled & choppped
2 c Sliced Okra (or 1 can 15 oz)
2 ts Salt
1/2 ts Ground Red Pepper
1 x Broiler chicken, (2 1/2 lbs)
1 x Lge Onion, peeled & chopped
1 cn Tomato Paste (6 oz.)
1/3 c Uncooked long grain Rice
1/4 ts Pepper
1 ts Ground Tumeric
Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub
lemon juice over chicken pieces. Put in a large kettle with chicken
broth or water. Bring to a boil. Lower heat and cook slowly, covered,
12 minutes. Add remaining ingredients and continue to cook slowly
about 30 minutes, until chicken and rice are tender. Remove chicken
pieces and debone. Cut meat into small pieces and return to kettle.
Serves 4 to 6.
Moroccan Chicken With Preserved Lemons
2 tb Olive oil
3 lb Chicken thighs,skinned/rinse
1 Large chopped onion
2 ts Paprika
1 ts Ground ginger
1/2 ts Ground turmeric
1/2 ts Pepper
1/2 c Calamata olives (opt)
10 Moroccan lemon quarters
1/4 c Finely chopped cilantro(opt)
Pour oil into a 10-12" frying pan over medium-high heat. Add chicken
and turn pieces often to brown on all sides, about 15 minutes. Lift
out chicken; set aside.
Remove all but 1 tablespoon oil from pan. Add onion; stir often over
medium-high heat until tinged with brown, about 5 minutes. Stir in
paprika, ginger, turmeric, and pepper. Add 1 cup water, chicken,
olives, 6 preserved lemon quarters, and 1 tablespoon preserved lemon
liquid.
Cover pan and simmer, turning once, until meat is no longer pink at
bone (cut to test) 20-25 minutes. Skim and discard fat; transfer
chicken and sauce to a wide bowl. Garnish chicken with remaining
lemon wedges and cilantro.