Tag: Chicken
Chicken Machboos
Chicken Machboos
This is the first Bahraini recipe on stonedsoup.net! Like I’ve said before, every country seems to have their own recipe for chicken and rice. Chicken machboos is the Bahraini version and happens to be the national dish. This complex recipe requires quite a bit of ingredients; some you might have to get at an Asian market or a specialty store like the dried limes and rosewater. Lots and lots of steps, but all are fairly easy and well worth the work. Another one pot dish by one pothead.
Servings: 4
Equipment
- Spice grinder
Ingredients
Baharat Spice Blend
- 1 tbsp black peppercorns
- 1 tbsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp whole cloves
- 1/4 tsp green cardamom seeds
- 1 cinnamon stick
- 1 tsp paprika
- 1/4 tsp ground nutmeg
Chicken Machboos
- 2 tbsp vegetable oil
- 3 lbs bone in chicken thighs
- 3 tbsp ghee
- 1 large white onion diced
- 1 serrano pepper finely chopped
- 1 tbsp ginger minced
- 6 garlic cloves minced
- 1 tbsp baharat spice blend
- 1 tsp ground turmeric
- 2 roma tomatoes diced
- 3 dried Persian limes holes poked in
- 5 green cardamom pods
- 1 cinnamon stick
- 1/8 tsp ground cloves
- 3 tsp salt
- 2 1/2 cups chicken stock
- 2 cups basmati rice soaked for 15 minutes; washed and rinsed
- 3 tbsp cilantro chopped
- 3 tbsp parsley chopped
- rosewater
Instructions
- Dry toast the whole spices in a small sauté pan for 3 minutes. Add to a spice grinder and finely grind. Mix in the paprika and nutmeg. Set aside.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken thighs, skin side down.
- Sear the thighs for 6 minutes a side. Remove from the pan.
- Add the ghee to the sauté pan. Reduce the heat to medium and sauté the onions for 10 minutes.
- Add in the ginger, garlic, and serrano. Sauté for 2 minutes.
- Stir in the baharat spice blend and ground turmeric. Cook for 1 minute.
- Place the chicken thighs back into the pan along with the dried limes, tomatoes, cardamom pods, cloves and cinnamon stick.
- Pour in the chicken stock. Bring to a boil. Cover. Reduce the heat to low and simmer for 1 hour.
- Carefully remove the chicken again. Stir in the rice, cilantro, parsley, and salt.
- Return the chicken to the pan. Cover. Cook for 20 minutes until the rice has absorbed all of the liquid.
- Remove the cinnamon stick and cardamom pods.
Poulet Roti a l’Algerienne
Poulet Roti a l’Algerienne
This roast chicken is a traditional way of preparation in Algerian cuisine. The whole chicken is marinated in an onion/dijon/balsamic base, with a little heat from the cayenne pepper. If you don’t want to roast a whole chicken, you can marinate pieces as a substitute.
Servings: 4
Equipment
- food processor
- gallon sized storage bag
Ingredients
- 4-5 lb roasting chicken
- 1 cup water
- 1 medium onion
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 4 garlic cloves minced
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp salt
Instructions
- Place all of the marinade ingredients in a food processor.
- Purée until smooth.
- Place the chicken in a gallon sized storage bag with all of the marinade. Squeeze out as much air as possible. Marinate the chicken for at least 8 hours, preferably overnight. Flip every couple of hours if possible.
- Preheat the oven to 350 degrees. If you don’t have a rack for your chicken to roast on, take a large carrot and split it in half, using as a rack.
- Place the chicken on top of the carrots. Pour any remaining marinade over the chicken. Season the outside with salt.
- Roast the chicken for 90 minutes until the internal temperature in the thigh reaches 180 degrees.
Gravy Chicken
Gravy Chicken
This is the first Liberian recipe on stonedsoup.net! This delicious stew consists of chicken stewed with a spicy bell pepper/tomato based sauce. The last 5 minutes of cooking, jumbo shrimp are added into the pot. Traditionally, Liberians also add fried fish to the sauce, but this can be omitted. The gravy chicken is served with check rice, a spinach based rice that is eaten all over West Africa.
Equipment
- blender
Ingredients
- 1/4 cup vegetable oil
- 4 large bone in chicken thighs
- 2 tbsp tomato paste
- 1 lb large shrimp peeled and deveined
- 2 red bell peppers
- 1 green bell pepper
- 2 tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- 1/2 tsp ginger minced
- 1 habanero
- 1/4 cup basil chopped
- salt and pepper to taste
- 1 tbsp chicken bouillon
- 1 tsp paprika
Instructions
- Add peppers, garlic, tomatoes, half of the onions, ginger, and basil to a blender.
- Purée until smooth. Set aside.
- Boil the chicken with for 30 minutes with onions, bouillon, paprika, salt, and pepper.
- Strain the chicken, reserving the stock. Set aside.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the tomato paste for a minute.
- Pour in the purée and simmer for 15 minutes over medium heat.
- Pour in 2 cups of the reserved stock. Add in the chicken. Simmer for 10 minutes.
- Add in the shrimp and simmer for 3-5 minutes until the shrimp are cooked through.
