Tag: main course
Choma Chicken
Choma Chicken
In East African countries, nyama choma means roast meat; something Kenyan chefs take pride in mastering. Choma chicken is simply marinated pieces(I like chicken thighs) that are either grilled over charcoal or broiled in the oven. The marinade works well with any protein and most fish and seafood.
Ingredients
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1/2 tbsp dijon mustard
- 1 tsp rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp white pepper
- 4 garlic cloves minced
- 1” ginger minced
- 2 lbs bone in chicken thighs skin removed
Instructions
- Mix the marinade ingredients together.
- Marinate the thighs for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken thighs on a rack on a baking sheet lined in foil.
- Broil the thighs for 7-8 minutes a side.
Quesillo
Quesillo
I’ve been making quesillo for a lifetime and never new it. I guess being high is universal. Quesillo are simply griddled tortillas with cheese, pickled onions, and sour cream. This tasty snack is a staple street food of Nicaragua; sold in little plastic baggies to keep the onions from falling out.
Ingredients
- vegetable oil
- corn tortillas
- Nicaraguan white cheese crumbled
- pickled onion
- sour cream
Instructions
- Heat up the cooking oil on a griddle over medium heat. Add the tortillas to the griddle. Cook for 1 minute and flip.
- Top each tortilla with cheese and pickled onions. Add a tsp of sour cream on top.
- Roll up the tortillas, sealing on the griddle seam side down. Cook for another minute.
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.
