You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
I've been diving deep into North African and Middle Eastern cuisine. Thought I'd share
- Thread starter traca
- Start date
Chicken Stuffed with Couscous, Almonds, and Raisins
Chicken Stuffed with Couscous, Almonds, and Raisins
Djej mahshe bil skesu
Morocco
From the North African Cookbook by Tess Mallos
Traca's note: Outstanding! Chicken is flavorful and incredibly moist.
When Moroccan cuisine was developing, a whole chicken was usually steamed over water, as domestic ovens were unknown. Oven-cooking is now becoming more common, and it does improve the flavor of this delicious dish. The following method is a combination of roasting and steaming, which gives succulent, moist chicken full of flavor. Normally the stuffing makes use of leftover couscous from previous meal; if you do have leftover couscous, use 1 1/4 cups cooked couscous, omitting the boiling water-salt-butter mixture used in the stuffing ingredients.
Serves 4
Cooking time: 2 1/4 hours
3 1/2 pound roasting chicken
Salt and freshly ground black pepper
paprika
1 cup water
2 tablespoons butter, softened
For couscous stuffing:
1/2 cup raisins
1/2 cup water
1/2 teaspoon salt
1/4 cup butter
1/2 cup couscous
1/2 cup whole blanched almonds
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon paprika
freshly-ground black pepper
Clean chicken cavity if necessary, rinse and dry with paper towels then season cavity with salt and pepper. (I lift the skin and salt and pepper there too, concentrating on the breast.)
To make couscous stuffing: Place raisins in a small heatproof bowl and add enough boiling water to barely cover. Let stand until plump, about 10 minutes. Combine 1/2 cup water, half of butter and salt to taste in a saucepan, bring to a boil then remove from heat. Stir in couscous, cover and let stand, until water is absorbed, about 10 minutes.
Melt remaining butter in a frying pan, add almonds and cook until golden-brown, about 2 minutes. Add butter, sugar, cinnamon, paprika, pepper to taste, and drained raisins. Stir to incorporate, then tip into couscous. Mix thoroughly and fluff lightly with a fork.
Preheat oven to 375 degrees F. Pack chicken cavity loosely with stuffing, close opening with poultry skewers and tie legs together with string. Tuck wing tips under body and secure neck skin with a poultry skewer. Season with salt, pepper, and paprika. Place breast-side up in a baking pan and pour in water. Spread softened butter over chicken and bake until cooked, basting often, about 2 hours. To test if chicken is cooked, pushed a leg toward the breast; chicken is cooked when leg moves easily.
Transfer chicken to a warm platter, cover with aluminium foil and let rest in a warm place for 10 minutes. Pour pan juices over chicken, if desired. Serve with couscous stuffing.
Chicken Stuffed with Couscous, Almonds, and Raisins
Djej mahshe bil skesu
Morocco
From the North African Cookbook by Tess Mallos
Traca's note: Outstanding! Chicken is flavorful and incredibly moist.
When Moroccan cuisine was developing, a whole chicken was usually steamed over water, as domestic ovens were unknown. Oven-cooking is now becoming more common, and it does improve the flavor of this delicious dish. The following method is a combination of roasting and steaming, which gives succulent, moist chicken full of flavor. Normally the stuffing makes use of leftover couscous from previous meal; if you do have leftover couscous, use 1 1/4 cups cooked couscous, omitting the boiling water-salt-butter mixture used in the stuffing ingredients.
Serves 4
Cooking time: 2 1/4 hours
3 1/2 pound roasting chicken
Salt and freshly ground black pepper
paprika
1 cup water
2 tablespoons butter, softened
For couscous stuffing:
1/2 cup raisins
1/2 cup water
1/2 teaspoon salt
1/4 cup butter
1/2 cup couscous
1/2 cup whole blanched almonds
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon paprika
freshly-ground black pepper
Clean chicken cavity if necessary, rinse and dry with paper towels then season cavity with salt and pepper. (I lift the skin and salt and pepper there too, concentrating on the breast.)
To make couscous stuffing: Place raisins in a small heatproof bowl and add enough boiling water to barely cover. Let stand until plump, about 10 minutes. Combine 1/2 cup water, half of butter and salt to taste in a saucepan, bring to a boil then remove from heat. Stir in couscous, cover and let stand, until water is absorbed, about 10 minutes.
Melt remaining butter in a frying pan, add almonds and cook until golden-brown, about 2 minutes. Add butter, sugar, cinnamon, paprika, pepper to taste, and drained raisins. Stir to incorporate, then tip into couscous. Mix thoroughly and fluff lightly with a fork.
Preheat oven to 375 degrees F. Pack chicken cavity loosely with stuffing, close opening with poultry skewers and tie legs together with string. Tuck wing tips under body and secure neck skin with a poultry skewer. Season with salt, pepper, and paprika. Place breast-side up in a baking pan and pour in water. Spread softened butter over chicken and bake until cooked, basting often, about 2 hours. To test if chicken is cooked, pushed a leg toward the breast; chicken is cooked when leg moves easily.
Transfer chicken to a warm platter, cover with aluminium foil and let rest in a warm place for 10 minutes. Pour pan juices over chicken, if desired. Serve with couscous stuffing.
Ground Meat Kebabs aka Kefta Kebab
Ground Meat Kebabs
Kefta kebab
Morocco, Tunisia, Algeria
From North African Cookbook by Tess Mallos
Author's note: This is street food in Maghreb, served in bread with an extra sprinkling of salt and cumin, but I like to add salad vegetables. Purchase meat that is not too lean. If you are using long skewers, have two portions of meat mixture on each skewer. Use one portion on short skewers. To cook the kebabs, remove the grid from the barbecue, if possible, and place skewers so that the ends rest on the side of the barbecue. A habachi barbecue is ideal for cooking these.
Traca's note: Outstanding! I've broiled these with great success. I used 80/20 ground beef. They shrank a lot when cooked, so next time I'll make the kebabs longer. I served this with couscous, crumbled feta, and minced parsley/cilantro.
Serves 6
Cooking time: 6-8 minutes
2 pounds finely ground (minced) lamb or beef
4 tablespoons chipped flat-leaf (Italian) parsley
2 tablespoons chopped cilantro (fresh coriander) leaves
1 small onion, chopped
1 1/2 teaspoons salt
freshly-ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon paprika
olive oil
pita or other flat bread, warmed, for serving
Harissa, for serving
Place meat, parsley, coriander, onion, salt, pepper to taste, and spices in a bowl. Process in 4 batches in a food processor. Kneed to a smooth paste to blend flavors evenly. Cover bowl and refrigerate for 30 minutes.
With moistened hands, take about 2 heaping tablespoons of meat paste and mold into 4" long finger shape around flat, sword-like skewers. As skewers are prepared, place across baking dish with ends of skewers resting on each side. Cover and refrigerate 1 hour.
Preheat barbecue. Brush kebabs lightly with oil and cook on barbecue until cooked through, 6-8 minutes, turning frequently.
To serve, slide kebabs off skewers and serve with warm bread and a little harissa.
Ground Meat Kebabs
Kefta kebab
Morocco, Tunisia, Algeria
From North African Cookbook by Tess Mallos
Author's note: This is street food in Maghreb, served in bread with an extra sprinkling of salt and cumin, but I like to add salad vegetables. Purchase meat that is not too lean. If you are using long skewers, have two portions of meat mixture on each skewer. Use one portion on short skewers. To cook the kebabs, remove the grid from the barbecue, if possible, and place skewers so that the ends rest on the side of the barbecue. A habachi barbecue is ideal for cooking these.
Traca's note: Outstanding! I've broiled these with great success. I used 80/20 ground beef. They shrank a lot when cooked, so next time I'll make the kebabs longer. I served this with couscous, crumbled feta, and minced parsley/cilantro.
Serves 6
Cooking time: 6-8 minutes
2 pounds finely ground (minced) lamb or beef
4 tablespoons chipped flat-leaf (Italian) parsley
2 tablespoons chopped cilantro (fresh coriander) leaves
1 small onion, chopped
1 1/2 teaspoons salt
freshly-ground black pepper
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon paprika
olive oil
pita or other flat bread, warmed, for serving
Harissa, for serving
Place meat, parsley, coriander, onion, salt, pepper to taste, and spices in a bowl. Process in 4 batches in a food processor. Kneed to a smooth paste to blend flavors evenly. Cover bowl and refrigerate for 30 minutes.
With moistened hands, take about 2 heaping tablespoons of meat paste and mold into 4" long finger shape around flat, sword-like skewers. As skewers are prepared, place across baking dish with ends of skewers resting on each side. Cover and refrigerate 1 hour.
Preheat barbecue. Brush kebabs lightly with oil and cook on barbecue until cooked through, 6-8 minutes, turning frequently.
To serve, slide kebabs off skewers and serve with warm bread and a little harissa.
Couscous with Lamb, Honeyed Caramelized Onions, and Raisins
Couscous with Lamb, Honeyed Caramelized Onions, and Raisins
Kesksou Tfaya
The New Book of Middle Eastern Food by Claudia Roden
Traca's note: One of my favorite cold weather dishes. I often substitute beef for the lamb.
Serves 6
The special feature of this dish is the exquisite mix of honeyed caramelized onions and raisins called tfaya which is served as a topping of the long-cooked, deliciously tender meat. The broth which moistens the grain is the meat broth. A sprinkling of fried or toasted almonds is an optional garnish.
4 cups couscous
4 cups warm water
1/2 - 1 teaspoon salt
3 tablespoons butter or extra oil
2 pounds lamb or beef, cut into large pieces
2 1/2 pounds onions
salt and pepper
3/4 - 1 teaspoon ginger
2 1/2 teaspoons cinnamon
4 cloves
1/2 teaspoon saffron threads or powder
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 tablespoons honey
1 cup raisins, soaked in water for 20 minutes
1 cup almonds
Prepare the couscous according to package directions (using the amounts listed above).
Prepare the meaty stew or soup. In a large pan, put the meat and about 1/2 pound of the onions, coarsely chopped, and cover with about 1 1/2 quarts water. Bring to the boil and remove the scum. Add salt, pepper, the ginger, 1 teaspoon of the cinnamon, and the cloves and simmer for 1 1/2 hours. Add the saffron and more water to keep the meat well covered (there should be a lot of broth) and simmer for 1/2 hour more. The meat should be so tender you can pull it apart with your hands.
For the honeyed onion (tyfaya), cut the remaining onions in half and slice them. Put them in a pan with about 1 cup water. Put the lid on and cook, covered, over low heat (they will steam) for about 1/2 hour, until the onions are very soft. Remove the lid and cook until the liquid has evaporated. Ass the butter and oil and cook until the onions are golden. Stir in the honey and the remaining 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelize and become quite brown.
Toast the almonds in a dry frying pan or fry them in a drop of oil until golden, turning them over. Coarsely chop about half of them.
To serve, make a mound of couscous and make a hollow in the center. Moisten with a ladle of meat broth. Put the meat in the hollow and cover with the onion-and-raisin tfaya.
Sprinkle with a mixture of chopped and whole toasted or fried blanched almonds.
Couscous with Lamb, Honeyed Caramelized Onions, and Raisins
Kesksou Tfaya
The New Book of Middle Eastern Food by Claudia Roden
Traca's note: One of my favorite cold weather dishes. I often substitute beef for the lamb.
Serves 6
The special feature of this dish is the exquisite mix of honeyed caramelized onions and raisins called tfaya which is served as a topping of the long-cooked, deliciously tender meat. The broth which moistens the grain is the meat broth. A sprinkling of fried or toasted almonds is an optional garnish.
4 cups couscous
4 cups warm water
1/2 - 1 teaspoon salt
3 tablespoons butter or extra oil
2 pounds lamb or beef, cut into large pieces
2 1/2 pounds onions
salt and pepper
3/4 - 1 teaspoon ginger
2 1/2 teaspoons cinnamon
4 cloves
1/2 teaspoon saffron threads or powder
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 tablespoons honey
1 cup raisins, soaked in water for 20 minutes
1 cup almonds
Prepare the couscous according to package directions (using the amounts listed above).
Prepare the meaty stew or soup. In a large pan, put the meat and about 1/2 pound of the onions, coarsely chopped, and cover with about 1 1/2 quarts water. Bring to the boil and remove the scum. Add salt, pepper, the ginger, 1 teaspoon of the cinnamon, and the cloves and simmer for 1 1/2 hours. Add the saffron and more water to keep the meat well covered (there should be a lot of broth) and simmer for 1/2 hour more. The meat should be so tender you can pull it apart with your hands.
For the honeyed onion (tyfaya), cut the remaining onions in half and slice them. Put them in a pan with about 1 cup water. Put the lid on and cook, covered, over low heat (they will steam) for about 1/2 hour, until the onions are very soft. Remove the lid and cook until the liquid has evaporated. Ass the butter and oil and cook until the onions are golden. Stir in the honey and the remaining 1 1/2 teaspoons cinnamon, the drained raisins, and a pinch of salt and cook 10 minutes more, or until the onions caramelize and become quite brown.
Toast the almonds in a dry frying pan or fry them in a drop of oil until golden, turning them over. Coarsely chop about half of them.
To serve, make a mound of couscous and make a hollow in the center. Moisten with a ladle of meat broth. Put the meat in the hollow and cover with the onion-and-raisin tfaya.
Sprinkle with a mixture of chopped and whole toasted or fried blanched almonds.
heather_in_sf
Well-known member
I bet this would be good with the ground goat I have... right?