Archive for the 'Chicken' Category
Moroccan Chicken Stew
1 tb Vegetable oil
1 Fresh jalapeno pepper,
-seeded, minced 1/4 ts Ground coriander
1/4 ts Ground cumin
1/4 ts Ground cinnamon
2 Whole chicken breasts,
-skinned, boned, cut into -1-1/2-inch chunks 2 sm Carrots,
sliced diagonally
-1/4-inch thick 1 sm Onion, diced (1/2-inch)
1/2 Acorn squash, seeded, pared,
-cut into 1/2-inch dice 3 1/2 c Chicken broth
1 md Zucchini, scrubbed, cut into
-1/2-inch dice 14 […]
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Moroccan Chicken with Couscous
4 Chicken legs & thighs
Salt & pepper; to taste 1 tb Olive oil
1 lg Onion
1 lb Carrots in 1/2″ slices
2 ts Paprika
1 ts Ground ginger
1/4 ts Tumeric
1/8 ts Cinnamon
1 Lemon; cut in 8 wedges, seed
1 c Chicken broth
2 c Chicken broth
1/2 c Dried currants
1 ts Salt; to taste (opt)
1/8 ts Allspice
1 c Quick-cooking couscous
Chicken: 1. […]
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Moroccan Lemon Chicken with Olives
1 Medium onion. peeled and
-quartered 2 Medium garlic cloves, peeled
-and minced 2 1/2 lb Chicken, skinned
2 tb Flour
1 tb Olive oil
2 1/2 c Water, divided
1/8 ts Saffron
1/2 ts Ground ginger
1/2 ts Ground cumin
1/2 ts Paprika
1/4 ts Salt
3 tb Lemon juice
Grated peel of 2 lemons 1/2 c Green olives, pitted and
-coarsley chopped 2 tb Minced cilantro
3/4 […]
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Moroccan Pastilla
Ingredients
1
each
chicken, whole, deboned, cut into
pieces
1
salt, pepper
12
each
parsley, fresh, sprigs
1
ginger
6
each
eggs
2
cup
almonds, blanched, browned on the stove
1
pound
philo pastry dough
1
cup
sugar
1
cinammon
1
each
egg, beaten
Directions:
In a large pot, put chicken cut into quarters with
salt, pepper and ginger along with enough water to cover. Cook on
heat heat until chicken is soft and falling from the bones. Remove
from liquid, skin and debone the chicken, and cut […]
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Mr. Food’s Easy Wonton Soup- 1/23/96
1 lb ground pork — or 1 1/2 lbs
1/2 ts ground ginger
1/2 ts black pepper
3 cn chicken broth — (14.5 oz ea
1 c water
2 TB soy sauce
2 1/2 oz fresh mushrooms — sliced (1
: cup) 6 scallions — sliced
1 package(6oz) won-ton
: wrappers — cut into 1/2″ : strips In a soup pot, brown the
pork over […]
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