Tag: Chicken
Moghrabieh
Moghrabieh
Moghrabieh is a Lebanese chicken and bean stew. Moghrabieh also refers to the type of large couscous pearls that the stew is served over. Preparing this comforting dish is quite simple. Chicken thighs are sear with onions, then seasoned and simmered for 15 minutes. Garbanzo beans are added and simmered for an additional 15 minutes. The chicken is then taken off the bone and added back into the pot. All of that is ladled over the giant couscous pearls.
Ingredients
- 2 lbs chicken thighs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 large onion diced
- 1 tsp caraway seeds
- 1 tsp 7 spice
- 1/2 tsp nutmeg
- 2 bay leaves
- 1 cinnamon stick
- 6 cups water
- 2 cans garbanzo beans
- couscous for serving
Garnish
- parsley chopped
Instructions
- Melt the butter in a Dutch oven over medium high heat. Season the thighs with salt and pepper and place face down in the pot. Cover with the onions. Sear for 5 minutes.
- Flip the chicken and sear for another 5 minutes. Add in the 7 spice, caraway seeds, bay leaves, and cinnamon stick.
- Pour in the water. Bring to a boil and simmer for 15 minutes.
- Add in the garbanzo beans. Continue simmering for 15 minutes.
- Pull the chicken from the pot. Shred the chicken.
- Add the chicken back into the pot and simmer for 5 more minutes.
Kuku Paka (Coconut Milk Chicken)
Kuku Paka (Coconut Milk Chicken)
Kuku paka is a popular Kenyan dish highlighting it’s Indian influence. Kuku in Swahili means chicken, while Paka in Bengali means delicious. Yes, this is delicious chicken. Chicken pieces are marinated in a heavily spiced coconut milk marinade. Traditionally the chicken is grilled over charcoal to add smokiness to the flavor, but you can roast the pieces in the oven if you don’t have a grill. Once the chicken is cooked through, it simmers for a few minutes in a reduction of the marinade. The chicken is best served with rice and sweet potatoes.
Equipment
- food processor
Ingredients
- 3 lbs chicken pieces skinned
- 2 tbsp ground coriander
- 1 1/2 tbsp ground cumin
- 1 tbsp black pepper
- 2 tsp salt
- 1 tsp thyme
- 1 medium onion chopped
- 2 Roma tomatoes chopped
- 2 garlic cloves minced
- 2” ginger minced
- 3 bird’s eye chilies minced
- 3 cups coconut milk
- 2 limes juiced
- 3 tbsp coconut oil
Instructions
- Purée the onions, garlic, tomatoes, chilies, and ginger in a food processor. Mix together with the spices, coconut milk, and lime juice.
- Marinate the chicken with half of the marinade for 8 hours.
- Preheat the oven to 400 degrees. Place the chicken on a rack on a baking sheet lined in foil.
- Bake the chicken for 45 minutes.
- While the chicken is roasting, heat up coconut oil in a large sauté pan over medium heat. Add in the remaining marinade. Simmer for 20 minutes until thickened.
- Place the roasted chicken pieces in the sauce.
- Simmer for 5 minutes.
Belizean Stewed Chicken
Belizean Stewed Chicken
My good friend Sam Gilles was just recently in Belize and brought me back some recado rojo paste. It was literally tied up in a sandwich bag. This really excited me because that shows how homemade this paste really is. Now I had to do some research on how to cook with it. What I discovered is that it is pretty much the same thing as achiote paste that I’ve used in making pibil chicken, which is from the Yucatán part of Mexico, right next to Belize. Now everything is making sense.Stewed chicken is one of the most popular dishes in Belize. Chicken pieces are marinated in the recado paste, then stewed with a ton of onions until the meat falls off the bone. The chicken is typically served with beans and rice or with Belizean-style johnny to sop up the sauce. It turns out that you can buy recado rojo at most Latin markets. If you can’t find recado paste, achiote is an acceptable substitute.
Servings: 4
Ingredients
- 2 lbs bone in chicken thighs
- 1/2 cup red recado paste
- 1/4 cup vegetable oil
- 1 medium onion sliced
- 1/2 lime juiced
- salt to taste
Instructions
- Place the recado paste in a bowl.
- Mix the paste with 1/2 cup water until it is thinned out.
- Marinate the chicken thighs with the recado for at least 4 hours, preferably overnight.
- Heat up cooking oil in a Dutch oven over medium high heat. Brown the chicken thighs for 5 minutes a side. Remove from the pot.
- Sauté the onions for 5 minutes.
- Add the chicken back into the Dutch oven with the rest of the marinade. Pour in 1 cup of water.
- Bring to a boil. Cover. Reduce the heat to medium low and simmer for 90 minutes.
