Tag: Chicken
Chicken and Caramelized Pears Tagine
Chicken and Caramelized Pears Tagine
This tagine has the perfect pairing of savory and sweet flavors, which is very typical for many Moroccan dishes. The chicken is cooked in an onion sauce. This method of preparation is called mqalli. Then pears are poached, then caramelized in butter, honey, and cinnamon. At the last second of caramelizing, orange blossom water is stirred in. The chicken is plated on a platter. The onion sauce is poured over, then followed by the caramelized pears.
Equipment
- tagine
Ingredients
- 2 lbs chicken thighs and drumsticks
- 1 pinch saffron
- 1 1/2 tbsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 1 large yellow onion
- 1 cinnamon stick
- 1/2 bunch cilantro
- 1/2 bunch parsley
- 2 tbsp olive oil
- 2 tbsp vegetable oil
- 1 tsp butter or smen(cured and aged butter)
Caramelized Pears
- 3 pears peeled and quartered
- 1 tbsp lemon juice
- 2 tbsp honey
- 1 cup chicken sauce
- 1 tsp ground cinnamon
- 1 tbsp orange blossom water
- 1/2 stick butter
Garnish
- toasted sesame seeds
Instructions
- Soak the saffron in a couple tbsps of warm water for 5 minutes.
- Mix in the ginger, turmeric, black and white peppers to form a paste.
- Marinate the chicken for 8 hours.
- Place the onions, parsley and cilantro bunch, 1/4 cup water, and the cinnamon stick in the bottom of a tagine over medium heat.
- Place the marinated chicken pieces on top. Simmer uncovered for 10 minutes.
- Add the oils and butter, plus another 1/2 cup of water. Season with salt.
- Cover and simmer for 40 minutes.
- Place the pears in a small pot with the lemon juice and 1 cup of the chicken juices that developed in the tagine. Simmer for 10 minutes.
- While the pears are simmering, remove the chicken from the tagine. Continue to simmer the onion sauce for 20 minutes over medium low heat.
- In a separate sauté pan, melt the butter, honey, and ground cinnamon over medium heat.
- Add the pears to the butter. Simmer for 8 minutes, occasionally stirring the pears in the sauce.
- Turn off the heat and stir in the orange blossom water.
Avocado Chicken Salad
Avocado Chicken Salad
Avocado chicken salad is a popular filling for arepas in Venezuela. You can use leftover roast chicken to make the salad or poach your own chicken breasts. Everything gets mixed together in a bowl and is ready that quick.
Ingredients
Poached Chicken
- 2 boneless skinless chicken breast
- 1/2 small onion
- 5 peppercorns
- 3 cloves
- 1 bay leaf
- 1 pinch salt
Avocado Chicken Salad
- 2 avocados ripened
- 2 tbsp lime juice
- 1/2 red bell pepper finely chopped
- 3 tbsp white onion finely chopped
- 3 tbsp cilantro chopped
- 1 jalapeños seeded; finely chopped
- 3 garlic cloves minced
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Add the onion, cloves, peppercorns, bay leaf, and salt to a pot of water. Bring to a boil.
- Add in the chicken breast. Simmer for 5 minutes until the chicken is cooked through. Cool and chop.
- Mash the avocado with the lime juice in a large bowl.
- Stir in the rest of the ingredients. Chill until ready for use.
Moambe Chicken
Moambe Chicken
This is the first Congolese recipe on stonedsoup.net! Moambe chicken is the national dish of both Democratic Republic of Congo(formerly Zaire) and the Republic of Congo. Moambe is a tomato based sauce with peanut butter mixed in. Chicken pieces get seared, then simmered in the sauce until cooked through. Serve the stewed chicken with rice and fried plantains.
Servings: 4
Ingredients
- 3 lbs bone in chicken thighs
- 6 tbsp peanut oil
- 1 large onion diced
- 2 tomatoes diced
- 6 oz tomato paste
- 4 garlic cloves minced
- 3 green onions minced
- 1 tbsp ginger grated
- 1 tsp chili flakes
- 1 cup water
- 1/2 cup peanut butter
- salt to taste
Instructions
- Heat up 4 tbsp of cooking oil in a Dutch oven over medium high heat. Brown the chicken for 5-6 minutes a side. Remove from the pot.
- Add in the remaining oil and sauté the onions for 5 minutes.
- Add in the tomatoes, green onion, garlic, ginger, and chili flakes. Cook for 5 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Pour in the water. Season with salt. Add the chicken back in. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 20 minutes.
- Mix 1 cup of the sauce with the peanut butter.
- Mix the peanut butter sauce back into the pot.
- Simmer for 10 more minutes, uncovered.
