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. 
Turkey is a tradition for Thanksgiving and other family festivities. What would your holiday table be without it? Just a spread of side dishes.
You can stuff your turkey, or not. You can bake it in the oven following the directions on the package. For something special this year, try smoking a turkey. Yes, you can smoke a whole turkey on a standard size grill. A little extra time and effort delivers a special taste sensation.
A turkey is a big bird. That usually means lots of people and lots of pressure. The turkey is the long lead item in almost any dinner, so start it first. Figure twenty minutes per pound cooking time in your meal planning. Once it’s started, you can move on to the rest of dinner, and just tend to the turkey once every half hour or so. Many turkeys come home from the grocery store frozen. Be sure yours is thoroughly defrosted before starting to cook it.
Smoke the bird on the grill, but monitor its temperature. If dinner is an hour away and the turkey doesn’t look like it will be ready, pop it in the oven at 350°F to finish cooking it. (I only had to do this one time—when it rained on the grill all afternoon.) You’ll get that great smoky flavor and aroma, and have it on your schedule.
1 turkey, defrosted if frozen
1/4 lb butter
1/4 cup white wine
garlic salt
black pepper
Soak two handfuls of wood chips or chunks in water. Apple, peach or mesquite work well with poultry. Prepare the grill for smoking.
Charcoal grill method
Smoking on a charcoal grill is traditional. It’s almost like smoking over a real wood fire. First, clean the grill. Light a charcoal pyramid with a six briquette by four briquette base.
While the fire is getting ready, lay the turkey breast side up on a board. Tuck the wing tips behind the neck. Melt the butter in a small saucepan. Stir in the wine, the garlic salt and the pepper. Set aside.
When the coals are ashed over, about half an hour, use a shovel or a trowel to move the coals into two fires: one along each side of the grill. Top each of the fires with a half dozen new briquettes. Don’t use the easy light kind. Place an aluminum foil drip pan full of water between the two fires. Add about a 1/2” of water to the drip pan.
Scatter the soaked chips or chunks over the fires, lay the turkey in the center of the grill. If the bird is small enough you will be able to turn it in the middle of cooking, lay the turkey breast side down. If it’s too big, lay it breast side up, and cover the breast with foil. Baste the bird with the olive oil/wine mixture, and close the grill cover.
Soak more wood chips or chunks. Baste and add chips every half hour. Chunks will last an hour or more. Halfway through cooking, turn the bird over or remove the foil. Cook until an instant-read thermometer shows a temperature of 165°F for the thighs. Remove from the grill and let rest fifteen minutes.
Gas grill method
You can smoke your turkey with a gas grill. First, clean the grill, and then preheat it on high.
While the fire is getting ready, lay the turkey breast side up on a board. Tuck the wing tips behind the neck. Melt the butter in a small saucepan. Stir in the wine, the garlic salt and the pepper. Set aside.
If using wood chips, make a smoker pouch. Wrap them in heavy-duty aluminum foil, and poke a few holes in the top. Place the pouch directly over one of the outer burners and wait for it to begin smoking. Turn the middle burner—if you have three—off. Turn the front burner—if you have two—off. Lower the remaining burners to medium.
If using wood chunks, place the chunks directly on one of the outer burners and wait for it to begin smoking. Turn the middle burner—if you have three—off. Turn the front burner—if you have two—off. Lower the remaining burners to medium.
Place an aluminum foil drip pan under the area where you will cook the chicken. Add about a 1/2” of water.
Lay the turkey in the center not over one of the burners that are on. Scatter the soaked chips or chunks over the fires, lay the turkey in the center of the grill. If the bird is small enough you will be able to turn it in the middle of cooking, lay the turkey breast side down. If it’s too big, lay it breast side up, and cover the breast with foil. Baste the bird with the olive oil/wine mixture, and close the grill cover.
Soak more wood chips or chunks. Baste every half hour. Renew the smoker pouch or the chips when the smoke dies down. Halfway through cooking, turn the bird over or remove the foil. Cook until an instant-read thermometer shows a temperature of 165°F for the thighs. Remove from the grill and let rest fifteen minutes.
Woodrow Wilson is a Caltech PhD chemist who brings his creativity from the laboratory into the kitchen. He has created original recipes simple enough they are a joy to cook and tasty enough they are a joy to serve.
He is a research scientist, an author, a Toastmaster, a husband, a father, and a grandfather. Visit http://www.woodrow-wilson.com to learn more. As a special bonus, you’ll discover new recipes posted there every month or so.
Article Source:http://www.articlesbase.com/food-and-beverage-articles/smoked-turkey-for-the-holidays-1420075.html
Filed under Recipe, Techniques by on Nov 5th, 2009. Comment.
These are too easy to be this good!
Blue Cheese Burger
Ingredients
- 3 pounds lean Ground Chuck Steak
- 6 ounces Blue Cheese, crumbled
- 1/2 cup minced fresh Chives
- 1/4 teaspoon Hot Pepper Sauce (more or less to taste)
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon coarsely ground Black Pepper
- 1 1/2 teaspoons Salt
- 1 teaspoon dry Mustard
- 12 French rolls or hamburger buns
Directions
- In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard.
- Cover, and refrigerate for 2 hours.
- Preheat grill for high heat. (Visit the Weekend Grillers today to learn the best way of Testing the Temperature of your Grill.)
- Gently form the burger mixture into about 12 patties.
- Oil the grill grate.
- Grill patties about 5 minutes per side, or until done to desired.
- Serve on the rolls or buns. .
Filed under Recipe by on Jul 4th, 2009. Comment.
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