摩洛哥橄榄柠檬炖鸡-Chicken Tagine with Green Olives & Preserved Lemon
文章来源: suezi-q2010-02-04 22:25:05

摩洛哥橄榄柠檬炖鸡晚餐 - Chicken Tagine with Green Olives and Preserved Lemon

这个晚饭是前阵子做的, 一直没时间整理出来跟大家分享,

当时参考了好几个方子, 然后采纳了对我口胃的, 再发挥一下我的就地取材的本事, 不能说是百分之百的地道, 好吃是最关键的, 我觉得这道菜有点像我们的泡椒,泡菜,之类的菜, 又像是孜然, 五香类的, 酸辛到恰到好处, 香浓到适可而止, 很多层次, 复杂的味道, 值得一试.


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for one whole chicken or 8 bone in thighs, 3.5 - 4 LB

腌鸡香料: 这些香料都是我平时爱用的.

1TB孜然籽, cumin seed
1 TB黑胡椒粒, black peppercorns
1 stick桂皮, cinnamon
1TB干辣椒, red pepper flakes
1TB芫茜籽, Coriander

以上先用锅干炒出香味, 冷却后,打成粉末, use only 1/2 of it, 跟以下香料和盐混合好,

1 tsp红椒粉, Ground smoked paprika,
1/2 tsp姜粉, Ground ginger,
2 tsp 盐, Salt,

炖鸡调料:

1 洋葱,Onion, 切碎,
1 青辣椒, Serrano pepper,切碎,
2"姜, Ginger, 切碎,
5 蒜, Garlic,切碎,

1 can (14oz)绿泡橄榄, Green olives, 压扁,
1 腌柠檬, Preserved lemon, 切条, (用盐腌了两星期), 还用了一点买的pickled lemon,
1/2 tsp 藏红花, Saffron threads, soak in warm water
1 can 鸡汤, chicken stock

欧芹和香菜, parsley and cilantro, 切碎, 最后放.


做法:

- 用腌鸡香料把鸡块腌过夜,
- 用橄榄油把鸡块两面煎金黄, 取出备用,

- 用塔吉Tagine, 烧热, 加橄榄油, 把洋葱, 青辣椒, 姜, 蒜, 炒软, 放入煎过的鸡块, 和其它料, 盖好, 中火炖30-40分钟, 就好了, 撒上香菜上桌.




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主食, Couscous, 和买的pita bread,

这个我常做的, 很快, 很简单, 鸡汤烧开, 下全麦库司库司, 焖几分钟, 拌入橄榄油, 欧芹, 就是了,

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蔬菜, Salad,

用酸奶做的酱, 很不错, 有生菜, 黄瓜, 番茄, 熟的腰果仁, 葡萄干, 红蔓枚, 脆培根, 欧芹,

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饮料, Mint Tea-

把薄荷叶, 和蜂蜜, 用开水泡,


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甜点, Baklava- 用了Williams-Sonoma 的方子, 很好吃,


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祝大家周末吃好玩好, 做个愉快的好厨娘,好厨爷!