food for thought

by michelle

double-cooked chicken

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Having decided to cook a whole chicken, I found this wonderful Moroccan recipe in a Robert Carrier book. Place the whole chicken in a casserole dish and season with salt and freshly ground pepper. Now add 2 small red onions (grated or finely chopped), 2-3 cloves of minced garlic, ½ a teaspoon of saffron, ½ a teaspoon of ground ginger and 300ml water. Cover and cook on medium heat for 1-1¼ hours, turning the chicken from time to time. When tender, remove the chicken and keep it warm while reducing the sauce until quite thick. When almost ready to serve, heat a wok with some butter and vegetable oil and fry the chicken on all sides until golden brown. Arrange on a heated serving dish with the sauce spooned over it.

To complement this I devised a Moroccan-style vegetable dish. In a tagine (or shallow casserole dish) drizzle a little olive oil then lay slices of onion over the base. Over these scatter artichoke halves (canned), tomato wedges, peas, olives, the diced rind of ¼ preserved lemon and a few sprigs of parsley and coriander. Season with pepper and ½ a teaspoon each of saffron and ground ginger. When covered and placed on medium heat, this will cook in 10-15 minutes and needs no further attention. Serve with cous cous.

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Written by michelle picker

March 14, 2011 at 10:20 am

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