Moroccan Chicken and Couscous

Spring seems to be back!  The air is fresh and the days are beautiful.  I hope it lasts awhile.  I wasn’t ready for summer and the sticky heat.  It was lovely being in the garden yesterday getting in the last of the tomatoes.  If only we can get rid of the rabbits.  They are back!  Which means putting more bloodmeal down around the veg so they stay away.

Because it was so cool I took the opportunity to make a warming dish while I still had the chance.  My first Moroccan meal, years ago, was a dish similar to this.  We ate it with our hands round a coffee table, sitting on the floor, in the traditional way.  It was delicious.

Moroccan  chicken 1 2016

Heat up several tablespoons of olive oil in a skillet.  Season chicken thighs with sea salt and pepper on both sides.  Preheat the oven to 400F/200C.  Brown both sides of the thighs then transfer to the oven to cook through.

Moroccan chicken 2 2016

In the skillet cook about 1/2 -3/4 cup of chopped onions and 5 cloves of garlic, finely chopped until the onions have softened.  Add a few sliced mushrooms.

Moroccan chicken 3 2016

Add a cup of chicken stock and bring to a simmer.  I didn’t have any fresh ginger (forgot to put it on the list!) so I used ground ginger.   Start with a 1/2 a teaspoon of ground ginger, a teaspoon of ground cinnamon, 1-2 teaspoons of ground tumeric, 1 teaspoon of ground cumin, and 1-2 teaspoons of paprika.  Allow to simmer for a bit.  Taste the broth and adjust the spices as needed.  At this point I added more tumeric and paprika.  Everyone’s tastebuds are different.  Moroccan chicken 4 2016

Dice up half of a red pepper, a great colour to go along with the tumeric, and add the pepper and the chicken to the broth and simmer for a few minutes.  While this had been cooking I cooked up the couscous according to the instructions on the package.

Moroccan chicken 5 2016

Layer the ingredients and serve.  Make sure you put enough of the broth on the couscous as couscous can be a bit dry.  Which isn’t good for a nice meal!

Advertisements

Moroccan Lamb Soup

Mother Nature has been messing with us a lot this past week.  Winter had a lot of periods of spring weather and so far spring has ushered in winter weather.  We’ve had freezing temps and snow.  Not amused!  Fortunately we haven’t had anything in the garden yet and the bulbs seem to be holding their own which is good.

It did present a perfect time for baking and soup last weekend.  I found some nice stewing lamb at the co-op and I was in the mood for Moroccan flavours.  Something to take the chill off.

This is an easy soup to throw together.  In a bowl add 1/2 a cup of flour, a tablespoon of ground tumeric, a teaspoon of ground cinnamon, and 2 teaspoons of paprika.  Season with sea salt and pepper.

Moroccan lamb soup 1 2016

Mix thoroughly.  I got about a pound of lamb for this meal.  Cut it up in small pieces, an inch/2.5cm square or so.  Toss in the flour mixture to coat.

Moroccan lamb soup 2 2016

In a large saucepan heat up a couple of tablespoons of olive oil.  Brown the lamb in the saucepan for several minutes.

Moroccan lamb soup 3 2016

Chop up a small onion and a few cloves of garlic.  Add to the pan and saute for a few more minutes.

Moroccan lamb soup 4 2016

For some reason, I spaced on taking pictures for the next few steps.  Don’t know what I was doing!  Add 4 cups of vegetable bouillon to the pan.  I use a paste mixed with water rather than the dry cubes.  For this I kept it on the light side so the flavour was subtle.  Grate a piece of fresh ginger that is about 1 1/2 inches/3-4 cm square.  Simmer for a couple of hours at a low temp.  Cube an aubergine and add to the soup in the last hour of cooking.  After it simmers for awhile check the seasoning and adjust as needed.  I added a bit more tumeric and paprika to mine.  When the lamb is tender and cooked so it’s falling apart it is ready to serve.

Moroccan lamb soup 5 2016

You can’t go wrong with lovely crusty bread and butter with this.  As warming this soup was I am looking forward to the weather behaving itself so we can get back to grilling and salads.  I am ready for spring!

The Lovely Yellow of Saffron…

It’s a busy week with the kids off from school.  For our daughter’s birthday we are redoing her room.  Which means lots of painting.  It’s strange because we’re getting rid of the little girl’s room and ushering in a young lady’s room.  I have to say I like her vision, it is going to look really elegant when it’s finished.

But it does put me in a position of figuring out dinner at the last minute.  I knew we had to use up some chicken but what to do?  A quick trip to the shop to pick up some saffron and paprika did the trick.

Saffron is not cheap but since you don’t need a lot in a dish it can last a very long time.

Saffron Chicken 1 2015Take about two tablespoons of hot water and steep a good pinch of saffron.  Set aside.

Saffron Chicken 2 2015Prep the other ingredients.  This whole dinner is cooked on the grill except the sauce.  For the veg I wanted to do skewers.  I brushed the veg with olive oil and white wine and seasoned with salt and pepper.

Saffron Chicken 4 2015Season the chicken with sea salt and paprika.

Saffron Chicken 3 2015Fire up that grill.  While the chicken, skewers, and the potatoes were grilling I did up the sauce.  In a small skillet I heated up a few tablespoons of olive oil, 1/4 cup of dry white wine, and two large cloves of garlic finely chopped.  Slowly simmer the garlic.  Then add the saffron and a cup of chicken stock.  Continue simmering to reduce down.  Then season with a bit of sea salt and paprika.  About a teaspoon each.

Saffron Chicken 5 2015I am so happy it’s warm enough to grill.  Really cuts back on having a bunch of pots to wash!

Saffron Chicken 6 2015Once the chicken is done, slice and serve with the sauce.

Saffron Chicken 7 2015This is a case where once the components come together the balance is really good.  The sauce by itself was a little sharp but add it to the chicken it was a delicious dish.

Now off to continue with the painting!

Pollo a La Española

If you are a parent you know watching your kids grow is fascinating, sometimes frustrating, and most of the time a wonderful thing to watch.  You also know it isn’t a continuous curve of growth.  They’ll tick a long and suddenly there is a leap forward.

Our daughter tried out for the Honors Band for our state.  They pick the best 8th graders to participate.  Last week they had the day of rehearsal and they practice all day long before the concert.  A lot of hard work went into the pieces they performed and I was blown away at how well they did.  The music was very technical and sounded excellent.  I was sitting there thinking how far she has come in just a few years.  She is really coming into her own on so many levels.  It is a joy to watch.

Our son has been making leaps of his own.  We had a great parent teacher conference last week.  He’s seeing the result of hard work in his report card and his teacher is encouraging him to speak up for the class.  Apparently a student at school was wiping the white board and posters have gone missing.  So the principal made an announcement to the whole school that the 5th grade can no longer move about the school without a teacher.  My son thought this terribly unfair so his teacher is encouraging him to meet with the principal to discuss this. What a great opportunity!  His teacher said to us that he was confused about the way the issue has been handled so we are all curious what the answers are going to be.

On to the food!  🙂

I bought some chicken thighs to do a Spanish dish called Pollo a La Española that I found in a cookbook I found at our library sale.  It’s called The Complete Spanish Cookbook by Pepita Aris.

It’s a mild but flavourful dish and relatively easy to make during the week when it is hectic.

Preheat the oven to 350F/175C.

In a large skillet heat up a couple of tablespoons of olive oil.  Rub paprika on all sides of the chicken thighs and season with salt and pepper.  Pan fry both sides to brown.

Pollo a La Espanola 1 2015

Place in the oven to finish cooking.  In the skillet add about 3/4 cup of finely chopped onion, 3-4 cloves of garlic chopped, and a 1/2 cup of pancetta.  I use uncured pancetta and sometimes it doesn’t have the full saltiness.  Just something to keep in mind when adjusting the seasoning.

Polo a La Espanola 2 2015

Cook until the onions soften then add a 14 oz can of diced tomatoes and a few teaspoons of fresh thyme.  I added this because we didn’t have any parsley like the recipe called for.

Pollo a La Espanola 3 2015

Stir and bring to a simmer.  Add about a cup of chopped bell peppers.  I love how colourful this dish is.

Pollo a La Espanola 4 2015

Adjust the seasoning with paprika and the salt and pepper.

Pollo a La Espanola 5 2015

Serve with rice of your choice and enjoy!

On a side note, it seems I can no longer do my posts in the classic mode.  Not thrilled with that and I’ve noticed that pictures I post are showing as smaller than they showed before.  The files sizes are the same as before.  Any idea on how to fix that?

Swordfish with a bit of spice

On Sunday we had my parents and aunt come to lunch to celebrate my aunt’s birthday.  I had bought two swordfish steaks and was going to do it the regular old way on the grill.  That is until I took a break and starting randomly searching blogs.  I came across this recipe from Sabor for swordfish with a bit of chilli and cumin.  It looked amazing so I changed course and tried this out.  It was a hit!

For two steaks I mixed the following:

1 tsp ancho chili powder
1 tsp smoked paprika
2 tbsp brown sugar
1/2 tsp cumin
1/2 tsp sea salt

I completely forgot the olive oil and to be honest didn’t even miss it.  I do think the next time I make this I will lessen the amounts above because I had quite a bit left over.  We’ll see as the steaks don’t come in uniform sizes.

I grilled it 5 minutes on each side at medium high heat and it was perfection.  I will definitely try this again and maybe try it on chicken as Rich doesn’t like seafood.