The only changes I made were to use only a few shrimp (it makes a TON and I think shrimp is icky the next day) and to use 3 chicken breasts (bone in/skin on) instead of a whole chicken. But that's what I had on hand.
Edit to your hearts content. We love this because it's got kick but it's not so spicy that you lose the excellent flavors. Yummmmmmy!
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Bobby Flay's Chicken & Chickpea Tagine with Apricots and Harissa Sauce.
I basically follow the recipe but with a few tweaks.
I use bone-in, skin-on chicken breasts. Sear in the hot pan and follow the directions.
Don't drain the tomatoes -- you need the moisture.
I skip the parsley and just use cilantro.
You can't find creme fraiche at my grocery store so I use sour cream and Harissa from Williams-Sonoma and it's great.
When you pull it out of the oven (your house will smell fantastic!) - I pull out the chicken and get rid of the bones/skin and chop it into bite sized pieces and mix back into the sauce. Serve over rice or cous cous.
I looked around online and found the ingredients for Ras Al Hanut - it makes a TON. The first time I did it I reduced everything down to a small amount. Now I do the whole thing and store it in an old spice jar. Saves a ton of time if this meal becomes a staple at your house. If you don't have the more esoteric ingredients (mace, cardamom) - I think that's fine. It may not hurt to pick up a few but I think it can be SUPER expensive to build up your spice cabinet with things you won't use again. If you live nearby, just call me - I have them all and could just give you some. :)
ras al hanut
1 TB allspice
2 TB cumin
3 TB ground black pepper
2 TB ground cardamom
1 TB cayenne pepper
2 TB Cinnamon
1 TB ground cloves
3 TB ground coriander
1/2 TB ground ginger
1/2 TB ground mace
1/2 TB ground nutmeg
3 TB turmeric
1 TB thyme
2 bay leaves
It makes a lot and this is reduced from the recipe I found that called for 4 TB of things and you had to toast/grind it yourself. You can find this online or in spice markets (if you live somewhere that they have that sort of thing. Flower Mound, TX most definitely does not have a spice market.)
Here's Bobby's recipe.
I actually met Bobby when I was on vacation in the Bahamas a few years ago and I told him how much I loved this recipe. Then I hugged him and insisted on a photo... Not sure he's MY biggest fan but I sure did enjoy meeting him!
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Moroccan Beef Stew
My mom got this recipe from my Aunt Margaret but then she tweaked it so much that it has really morphed into its own thing. It's SO yummy and satisfying. A lot of people are scared off by the sweet/savory thing and the idea of fruit with beef is tough for a lot of people, but it is so good. I hope you'll give it a try.
3 TB butter & olive oil
1 1/2 thinly sliced white onions
2-3 cups white mushrooms, stemmed & quartered or sliced thick
1 # sirloin steak, trimmed and cut into 1" cubes
1 C. dry red wine
2 TB currants or raisins
1 C dried apricots, coarsley chopped
2 TB red wine vinegar
1 TB brown sugar
2 tsp minced garlic
1 tsp cumin
1/4 tsp cayenne
1/4 tsp cinnamon
1/4 tsp ground cloves
1 bay leaf
Saute the mushrooms in the butter/olive oil until they've given up their juice and gotten a little brown, add onions and saute another 8-10 min until golden and melty.
I like to remove the onions/mushrooms and saute the meat in batches to get the best color - but you can totally just toss the meat into the pan with the onions/mushrooms and proceed.
When there is no pink left on the meat, add all of the incredients together, stir and bring to a boil. Then reduce heat and simmer, partially covered, for 2 - 2 1/2 hours.
Serve with rice or cous cous and a salad.
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Today's recipe is basically Jewel's Turkey-Jasmine Burgers from Food Network. Here's the link: http://www.foodnetwork.com/recipes/ultimate-recipe-showdown/jewels-turkey-jasmine-burgers-recipe2/index.html
The only "tweaks" I have would be that we grill the burgers rather than fry them.
I will use the leftover rice from last night in place of the Jasmine rice in the recipe.
In the mayo -- I do the juice & zest of a whole lemon and increase both the ginger & wasabi to our taste.
I use an entire English cucumber to do the pickles because my family eats these things like crazy!!
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Amazon Chicken (the sauce is from Food & Wine magazine about 10+ yrs ago)
3 Boneless/Skinless Chicken Breasts - grilled in whatever way works for you
Black Bean/Corn Salsa:
1 Can Black Beans - rinsed/drained
1 Can Niblets - drained
1 can diced tomatoes - rinsed/drained
1/2 Cup chopped fresh cilantro (or to taste)
juice of one lime
1/2 tsp cumin
- toss all together & set aside (good cool or room temp so no need to plan ahead)
Make rice according to whatever you're using.
When it's done, toss in the juice & zest of a lime
1/4 cup chopped fresh cilantro
in food processor:
2 cups fresh cilantro
2 garlic cloves
1 jalapeno seeded
2 TB white vinegar
2 TB water
-- whirl all together until it's a uniform, deep green sauce.
Mix into 1 Cup mayo - it'll be a really bright green.
Cover & chill until ready to use.
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1 box spaghetti (1 pound)
1 pkg center cut bacon – cut into small pieces
4 eggs (Traditionally you would separate these and add the egg yolks back in at the very end, but I find that the spinach actually cools the dish enough that I'd suggest doing the eggs all together - it's not going to make a big enough difference to most people.)
1 cup grated parmesan cheese
Freshly ground black pepper
3 cups fresh spinach
Bring salted water to boil and add pasta.
Fry bacon (yes, all of it) until crispy. When pasta is done, take about 1 cup of the cooking water and put into pan with bacon – scrape up all the yummy bits. Add the drained spaghetti and toss with bacon – cook together for about a minute. All the moisture will soak into the pasta and fill it with flavor.
Add the eggs and cheese, tossing until fully incorporated (it’ll be kind of grainy/lumpy looking but that’s okay) grind in the pepper too then add the spinach. Try to do this in handfuls, working them in - otherwise you'll spill a lot of spinach.
Serve with a bit of extra cheese on top.
That’s it… enjoy!
That’s it… enjoy!