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Chicken & Fruit

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TasunkaWitko View Drop Down
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Joined: 25 January 2010
Location: Chinook, MT
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 08:49
Brook - both of these really look good; my list grows yet more!

If a person were to try the Sephardic recipe with chicken thighs, how many do you think would be needed? At first glance, it appears to be 16 thighs, but that sounds like an awful lot.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 06:51
Initially, citrus and chicken might sound like a strange pairing. But it you think about it, it’s a combo found worldwide. Chinese Orange Chicken, for instance, comes immediately to mind.

North Africa, particularly Morocco, is an orange-centric region of the world. So it’s no surprise to find chicken & orange dishes there. Here’s an example:

DJAJE BELIMOUNE
(Chicken with Orange & Saffron)


6 chicken pieces
1 cinnamon stick
1 tsp ground black pepper
1 tsp ground ginger
4-5 pinches saffron
1 tsp turmeric (optional)
1 tsp salt
1 tbls olive oil
2 tbls vegetable oil
1 cup orange juice

Orange mixture:

2 large oranges
Juice of 1 orange
1 cinnamon stick, roughly broken
1 tsp ground cinnamon
2 ¼ tbls superfine sugar
Handful of sesame seeds to garnish (optional)

Put the chicken pieces in a large, deep saucepan with the spices, salt, and oils. Stir to combine, then sauté over low heat for about 10 minutes. Add most of the orange juice, cover the pan, and simmer, vigorously, for about 20 minutes. Turn the chicken pieces over halfway through the cooking time. Add the remaining orange juice, reduce the heat, and simmer gently for another 20 minutes, or until the chicken is cooked through.

Meanwhile, prepare the orange mixture. Cut the oranges into segments, remove any pith or seeds but keep the skin on. Place them in a saucepan with the orange juice, a few spoonfuls of water, the two kinds of cinnamon, and the sugar. Reduce over medium heat for about 20-30 minutes, or until no juice is left the mixture has caramelized.

Lift the chicken pieces out of the pan with a slotted spoon and place on a wide serving dish. Pour the sauce from the pan over the chicken, then spoon the orange mixture on top. Garnish with a sprinkling of sesame seeds.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 July 2018 at 19:54
Persia has made many contributions to world cuisine. But two stand out: First, the use of rice, in numerous and sundry ways. A case can be made, in fact, that the Persians elevated rice to heights undreamed of in other cultures. Second; combining fruit with animal proteins. While it’s true that other cultures do some of this, Persian cuisine turns it almost into an art form.

When Sephardic Jews settled in Persia, they quickly adapted that technique, putting their own slant on it. Here is one version:

MORGH V’NARANGI
(Sephardic Stewed Chicken with Tangerines)


2 onions, finely chopped     
¼ cup vegetable oil
2 broiler chickens, 2 ½ lb each, cut into eighths
½ tsp salt     
Juice of 1 lemon (2 tbls)
1/8 tsp pepper     
1/8 tsp ground saffron (opt)
2 cups water     
6 med carrots, peeled
½ cup orange marmalade     
1 tbls flour (opt)
4 tangerines or 2 cans mandarin orange segments

In a large saucepan, sauté onions in oil until golden. Add chicken, salt, lemon juice, pepper, saffron, and water. Cover and simmer over low heat 1 hour.

Cut carrots into thin julienne strips. Add carrots and marmalade to chicken, and simmer until carrots are tender.

If desired, sauce may be slightly thickened by placing ½ cup liquid from saucepan in a cup and blending in flour. Return mixture to liquid in saucepan and continue to simmer until sauce is slightly thickened.

Peel tangerines and separate into sections. Remove seeds and as much membrane as possible. Add tangerines to chicken (if using canned mandarin section, drain before adding to stew). Cook 5 minutes more.

Serve hot.

But we hae meat and we can eat
And sae the Lord be thanket
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