March 23, 2014 by sarah
The lovely yellow colour and gentle spice warmth of this recipe brightens up the these cold Spring evenings. Just don’t dribble the juice down your favourite top as it will stain. You have been warned!
I almost always have a jar of homemade preserved lemons in the cupboard. I make it from the lemon skins left over from pressing the juice from other recipes, such as elderflower champagne or lemon curd, so it is practically free rather than the very overpriced and over coloured jars in the supermarket. But feel free to use what ever preserved lemons you have to hand. Even a quick trip to Marrakesh to pick some up is quite alright by me. If you take me too.
Chicken, Lemon and Olive Stew
1 kg or so of chicken thighs with skin on, or chicken pieces or a jointed chicken
2 tablespoons of olive oil
1 large onion cut into fine half moons
2 garlic cloves crushed
a large thumb sized knob of fresh ginger, finely grated
1 teaspoon ground cumin
1 teaspoon ground tumeric
1/4 teaspoon ground cinnamon
1 tablespoon honey
1 pint/half a litre of chicken stock (from a stock pot is fine)
half a jar of green olives (pitted or not as to your preference or what is on offer), rinsed
1 preserved lemon
fresh coriander, chopped finely
Heat the oil in a large heavy bottomed casserole (my lovely new Creuset pan is perfect) and brown the chicken all over. Remove the chicken from the oil and rest on a plate. Reduce the heat to medium or less and soften the onion for a few minutes. Once the onions are softened, add the dry spices, garlic and ginger and stir until fragrant.
Pour over the chicken stock and with a wooden spoon, rub the bottom of the pan to release the crusted yumminess.
Return the chicken to the pan and put on the lid; simmer for 30 minutes.
Prepare the lemon by scraping out the sludgy insides and rinsing the rind under a cold tap. Cut the rind into small pieces and add to the pan with the rinsed green olives and the honey. Allow to simmer for 15-20 minutes with the lid off. Taste and adjust the seasoning if required (will probably not need salt due to the lemon and olives). Serve over couscous.
Category Home, Recipe Index | Tags: chicken,lemon,main meals,olive | No Comments
January 24, 2014 by sarah
With the horrible cold long winters’ nights I like to turn to spicy recipes to warm from the inside as well as out as they cook on the stove or an excuse to put the oven on. This recipe from the Caribbean, courtesy of Levi Roots, fits the bill perfectly. Wouldn’t life be so boring without these exotic spices that can transport us half way around the world in one sniff, even if we haven’t been there ourselves?
Even the cat, Brian, is around more and more, even if it is mostly quick stops for drying off on the bed linen or an extra portion of cat food! I wonder if he would like butternut squash soup? Some sad news this week though; two of the chickens were taken by a cat in the early hours of dawn at the weekend. Poor Gertrude and Mrs Speckledy and now Mrs White is all alone. I will have to get her some friends in the spring.
Martinique Coconut Curry by Levi Roots (Caribbean Food Made Easy) with some alterations by yours truely. Serves 4.
2 tbsp sunflower oil
6-8 chicken pieces (thighs and drumsticks work best)
2 medium onions roughly chopped
500g butternut squash, peeled and cubed into 3-4cm cubes
1 large aubergine, cut into cubes 3-4cm
6 new or baby potatoes cut in half
400ml can coconut milk
300ml chicken stock
1 tbsp tamarind paste
3 bay leaves
FOR THE SPICE MIX
1/2 tsp ground turmeric
2 tsp ground coriander
2 tsp yellow mustard seeds
3 garlic cloves, peeled
1 hot chilli – fresh or in vinegar
1 tsp sea salt flakes
juice of a lime
1 tbsp of rum
mango or papaya cut into chunks
Grind the spice mix in a mortar and pestle until a smooth paste.
In a large flameproof pan, heat the oil and brown the chicken on all sides, in batches if necessary. Remove the chicken and set aside.
Turn the heat down to medium and add the onions; cook until soft. Add the squash, aubergine and potato and cook until slightly softening. Now add the spice mix and stir constantly for a few minutes until the aromas are released. Add all the other main ingredients, including adding back the chicken. Bring to the boil then turn down to a simmer and cover. Cook like this for 30 minutes then remove the lid and cook for another 15 minutes to thicken the sauce. Finish with any combination of the finishing ingredients; if using the fruit, cook until the fruit is hot through. Serve with boiled rice.
Category Home, Recipe Index | Tags: Caribbean,cat,chicken,coconut,curry,main meal,main meals,spices | No Comments