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Posts Tagged ‘Ethnic’

moroccanchicken

I’m not going to lie when I tell you that the inspiration for this dinner was my husband requesting sangria this week. Yes, when I said “what do you want for dinner this week?” his answer was, “something that goes with sangria.” Nice. Off I went in search of something Spanish or Moroccan flavored. It doesn’t take much to encourage me to seek out tasty new ethnic recipes. I looked and looked and kept coming back to this recipe for Moroccan Chicken with Green Olives from Epicurious.

I love making dishes like this. There’s something about browning the chicken, cooking the onions, adding the spices and simmering everything together that just makes me happy. The house smelled amazing and I didn’t even have to turn on the oven on this hot day.

This was delicious and according to Epicurious, healthy and relatively low in fat. I thought the flavors were really fresh and great for summer. I also love this method of preparing chicken because it always turns out so tender and flavorful.

Moroccan Chicken
(Recipe heavily adapted from epicurious.com)

Ingredients:

1 whole chicken, cut into 8 pieces
3 tablespoons olive oil
1 large sweet onion, thinly slice
2 garlic cloves, smashed and minced
2 teaspoons paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups chicken broth
1/2 cup green olives, sliced in half

Directions:

Rinse chicken and pat dry. Heat oil in a dutch oven over medium-high heat. Place chicken in pan and cook for about 2 minutes per side, until browned. Work in two batches if necessary. Do not crowd the pan. Remove chicken from pan and place on plate.

Add onions to the pan and cook for about 4-5 minutes, until lightly browned. Add in garlic, lemon wedges and spices and cook for about 1 more minute. Add in chicken broth and lemon juice and bring to a boil. Add chicken browned chicken pieces back to the pan, reduce heat to medium low and cover. Simmer for about 2o-25 minutes, or until chicken has reached an internal temperature of 160 when measured close to the bone.

Remove chicken from pan and place on plate. Add olives to sauce mixture and bring to a boil. Cook for about 5 minutes or until reduced and thickened slightly. Spoon sauce over chicken and serve. I recommend serving over rice or cous cous.

Yield: 4 servings

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curryyogurtchicken

I cut this recipe out of Food and Wine several months ago. I finally added it to our menu last week and all I can say is that I wish I’d have tried it sooner! The quick braising method results in very tender chicken and the flavors in this dish are great for something that comes together so quickly.

If you’re a fan of ethnic flavors, I definitely suggest you try this one out!

Curry and Yogurt Braised Chicken
(Recipe heavily adapted from Food and Wine)

Ingredients:

3-4 tablespoons canola oil
3-4 skinless, boneless chicken breasts
Salt and freshly ground pepper, to taste
All-purpose flour, for dusting
1 tablespoon fresh ginger, minced
1 garlic clove, minced
1 serrano chile, minced (I used jalapeno)
1 red bell pepper, cut into thin strips
1 tablespoon Madras curry powder (add up to an extra tablespoon if you’re a curry lover)
1 pound tomatoes, cored and coarsely chopped, or 1 can diced tomatoes, drained
1/4 cup plain low-fat yogurt
1/2 cup water
Cilantro leaves, for garnish

Directions:

Trim chicken breasts and season with salt and pepper. Lightly dredge in flour and shake off excess. Heat oil in a large skillet over medium-high heat. Add the chicken to the skillet and cook, turning once, until lightly browned, about three minutes per side. Transfer the chicken to a plate.

Add the garlic, ginger, chile and bell pepper to the skillet and cook over medium-high heat until slightly softened, about 2 minutes. Stir in the curry powder and cook for 1 minute. Add the tomatoes, yogurt and water and stir until smooth.

Return the chicken to the skillet and bring to a boil. Cover and simmer over low heat until the chicken is tender and the sauce is slightly thickened, about 15 minutes. Sprinkle the chicken with cilantro and serve over rice.

Yield: 3-4 servings

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indianchickenburgersday

I saw this recipe on Savory Spicy Sweet and sent the link to Brandon to see if he was interested (I do this often when I’m reading recipes online). His answer was a resounding “YES!” so I added it to the dinner menu this week. He’s been looking forward to it all week asking me when I was going to make the naan so we could have this for dinner. This is a relatively simple and quick dinner if you either buy naan or make your dough the night before.

The recipe calls these burgers but we made ours more slider/meatball size. They were the perfect size for lining up on the naan. The chicken mixture had a lot of flavor and the yogurt sauce was delicious. I really recommend you try these for something a little different.

Brandon took one bite and said “this is something I could eat a lot.” I got lots of “mmms” during dinner and he’s excited about leftovers for lunch tomorrow.

Indian Spiced Chicken Burgers
(Adapted from Savory Spicy Sweet, originally from Everyday Food: Great Food Fast)

Ingredients:

FOR THE CHICKEN BURGERS
1 lb ground chicken
2 green onions, diced
2 tbsp fresh ginger, grated or finely diced (forgot this at the grocery and used about a teaspoon of dried ground ginger)
2 tbsp fresh lemon juice
1 1/2 tsp paprika
1-2 tsp ground cumin
1/4 teaspoon cayenne pepper
Coarse salt and fresh ground pepper, to taste
6-8 pieces of naan
1 cucumber, sliced thinly (optional)
fresh cilantro (optional)

FOR THE YOGURT SAUCE
1/2 cup plain yogurt
1/2-1 teaspoon ground cumin
1 tbsp fresh lemon juice
1 clove garlic, minced
coarse salt and ground pepper, to taste

Directions:

Mix together everything above from the ground chicken through the salt and pepper. Put mixture aside and let rest for at least 10 minutes, up to 30 minutes.

Preheat the grill to 400 degrees. Combine ingredients for the yogurt sauce. Adjust seasoning to taste.

Form the chicken mixture into about 8 patties. Grill patties about 5 minutes per side or until the internal temperature reaches 160 degrees. You can also cook these on the stove top by heating olive oil in a skillet over medium to medium-high heat and cooking 3-4 minutes per side. Again, until internal temperature reaches 160 degrees.

Arrange 2 chicken patties on a piece of naan and top with yogurt sauce. Serve with sliced cucumbers and cilantro if desired.

Yield: 3-4 servings

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