Moroccan cuisine is the perfect blend of flavors and spices which is one of the reasons for its immense popularity the world over. The food is flavorful but not spicy enough to make you sweat. For this chicken breast recipe we care going to use boneless chicken breast and we are going to prepare a tangy sauce for it which has a delicious combination of hot, savory and sweet flavors. This particular curry is so mouthwatering that even if you are not an ardent curry fan you are still going to enjoy this perfect mix of heady aromas and delightful flavors.
For this particular recipe we are going to use some of the most traditional spices used in Moroccan cuisine. the have been used in Morocco for centuries and even today the women folk of the country whip up a sumptuous meals with these spices such as turmeric, cumin and cinnamon. Don’t let the simplicity of this recipe fool you, one bite of this delightful creation with exotic flavors and the aromas of the spices and you will know exactly how sophisticated this curry can be.
If you want to tone down the spices you can always add a dash of yoghurt at the end to take the fire out of the spices. But this is strictly optional and even though this recipe is not particularly spicy some of you ay prefer the added touch of some creamy yoghurt at the end.
Because you want the entire presentation to reflect the Moroccan touch, I like to serve this curry with couscous which simply adds to its authentic appeal.
So let’s get started without further a due. To make this delectable dish you are going to need:
Boneless chicken breast boneless (4-6)
1 onion, chopped
1 tsp Garlic & Herb Seasoning
200 ml Tomato & Chili Sauce which is available at most stores
1 tsp cinnamon ground
1 & 1/2 tsp cumin ground
1/4 tsp turmeric
1 tsp ground black pepper
1 tsp Lemon juice
1/4 cup flaked almonds about 25 grams
3 Tbsp olive oil
1 tsp chicken Stock Powder approximately 5ml
1/2 cup water
1/2 cup yogurt (optional)
2-3 Tbsp honey
So if you have all your ingredients ready lets cook up a storm. Get your oven ready by preheating it to 200 deg C
Now you need to season the chicken breasts with a table spoon of olive oil, pepper powder and some fresh lemon juice. Let the chicken breast stand for some time so that the flavors can be absorbed and you get some time to make the sauce
Start with the onions, in a pan sauté the sliced onions till they are a beautiful and soft golden brown. Now ad the spices: cumin, turmeric and cinnamon to the onions and cook on low heat for half a minute so that the oil and the flavors are released from the spices. You have to keep stirring so that you don’t burn the spices.
To this mixture add the tomato chili sauce, the chicken stock powder, garlic and herb seasoning and some water. Taste the mixture to ensure that it’s spicy enough to suit your taste. Now cook till the sauce come to a boil which should take about 3 minutes. If you intend to use yoghurt stir it in after the sauce is ready. Finally, transfer the sauce into an oven proof casserole and set it aside
Get the chicken ready by placing the seasoned portions on top of the sauce, sprinkle some almonds and drizzle some honey on top Set the dish in the oven and bake the chicken for half an hour And your delicious, tantalizing, morocco chicken breast curry is all ready to be served. Just add an accompaniment of green salad dressed in honey mustard and some herbed couscous.
Seomul Evans is a senior SEO Services expert with The Moroccan Bazaar a Dallas Moroccan Decor Retailer offering free Maroccan Cuisine Recipes.Article Source:http://www.articlesbase.com/food-and-beverage-articles/a-moroccan-twist-to-a-chicken-breast-recipe-1676647.html
Filed under Recipe by on Jan 1st, 2010. Comment. 
We all have heard about barbecuing, but we are unaware of the real tricks in it. Barbecuing is also a form of art. To a person who is new to this art may get confused, because cooking meat in an open fire is a really tricky method. In order to get a really good and delicious bbq dish, one must have a lot of patience.Barbecuing can be done in two methods: through grilling and smoking. Grilling is the quickest method of cooking meat over a direct source of dry heat, whereas, smoking is a slow process, where the food is kept at a particular distance from the fire. Now let us take the two separately, to know the real processing.
BBQ Grilling
Grilling is of two types: direct and indirect. But before going into the details,let me tell you that there are three varieties of grills: charcoal grill, gas grill and electric grill. Charcoal grills are relatively inexpensive when compared to the other two. Now we’ll go back to the types of cooking. Direct method is a high heat method and is used for cooking relatively small pieces of food. Steaks, chops, chicken breasts,etc are some of the typical foods that can be grilled directly. In indirect method, as the name suggests, the food is kept to the side of the heat source. It is somewhat like baking a cake or such type of foods.Now we will move on to smoking.
BBQ Smoking
Smoking is the finest way to cook food,even though it takes time. If grilling is best for cooking smaller pieces, smoking is best for cooking larger pieces. Roasts, ham, ribs, brisket, etc are some of the foods that can be smoked. One must maintain a steady temperature, to come up with a deliciously smoked food. The normal,suited temperature for smoking is between 200-225 degrees. If you cook the meat until it’s 165 degrees in the middle, it would make the meat more tastier,as the smoke flavour gets deep into it.For basic bbq smoking, you can use the regular grill. The only thing that one must be aware while smoking is, the selection of right type of wood.Because, each wood is different in its own way. So we have to experiment with all sorts of wood to find out which one is the best. Smokers may vary in shapes and sizes.There are smokers running in gas and charcoal.But the heat coming from any type of smoker is a cooler one,which is why it takes a lot of time to smoke.
Now to end with it, barbecuing has to undergo one more process, that’s topping it with sauce.In fact it is the topmost ingredient, which one can’t omit while barbecuing.Types of sauce varies according to the region. If vinegar-base sauce is typical in Southern United States, tomato-base sauce is typical in Western United States. The best time to apply sauce is during the last stage of cooking. ie, when you are sure that the meat is well cooked,because,sugar is one of the main ingredients in barbecue sauces and it tends to burn easily. So you must cook the meat before you burn the sugar.
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Article Source:http://www.articlesbase.com/food-and-beverage-articles/the-great-debate-with-bbq-grilling-versus-smoking-1647445.html
Filed under Techniques by on Jan 4th, 2010. Comment.
Owner of Jambo Pits, Jamie Geer (competitor in TLC’s BBQ Pitmasters now showing on TV), is not just a great BBQ chef. He also has a successful business building BBQ pit smokers based in Fort Worth, Texas.
Jamie Geer, BBQ Pitmaster and Pit Builder
Jamie says; “Jambo Pits are the best smokers money can buy. That’s a bold statement, but the results speak for themselves. Many of the best competition teams in the country cook on our pits.”
“There’s a reason those teams have chosen us since 1989; quality and consistency, and workmanship. Jamie Geer isn’t just a great pit builder, he’s also a great cook. Only a short time back Jamie was a serious competitor on the competition barbecue circuit. ”
Jamie Geer’s trophy case is full of big wins and his cooking skills are a big reason why Jambo Pits are such great cookers.
It is clear that he knows how a pit should cook and as a result he builds pits that way, and not only are they truly functional pieces of equipment they are designed to be aesthetically pleasing as well.
It should be made clear that Jambo Pits are not mass produced.
With top quality materials and attention to detail, Jamie builds his BBQ pits one by one.
From insulated fire boxes, torque flex axles, chrome wheels, white letter tires, custom coatings and paint to stainless steel hinges, handles and work surfaces, his pits are a true work of art.
Pull into a competition or your neighborhood with a Jamie Geer pit in tow and forget about going unnoticed. These pits will turn heads wherever you go and there is nothing else out there like a Jambo Pit.
I hope you enjoyed reading about the award winning BBQ competitor, Jamie Geer. If you would like more barbecue ideas for your next BBQ, head over to Barbecue Party for hundreds of varied and delicious barbecue recipes. You may also like to read more about Jamie Geer and Jambo Pits and find out about other BBQ Pitmasters. Don’t forget to visit Barbecue Party’s blog, they have a wealth of BBQ guides, recipes, how-to’s, hints, tips and reviews, with a blog that is updated daily, so don’t forget to subscribe to their feed.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/jamie-geer-bbq-pitmaster-and-pit-builder-1607831.html
Filed under Pit Master by on Jan 5th, 2010. Comment.
