Thank you, from the Foods of the World Forums! |
Tajine Poulet Chtetra |
Post Reply |
Author | |
Margi Cintrano
Master Chef Joined: 03 February 2012 Location: Spain Status: Offline Points: 6357 |
Post Options
Thanks(0)
Posted: 31 January 2016 at 15:46 |
Lovely recipe.
Chtetra, according to a brief look in French on Google, is one of the National classics, a Potato Dish served in Algeria. It is simplified in spices, and its based on potatoes. So similar to the recipe but without the chicken. |
|
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
|
|
Sponsored Links | |
TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
Post Options
Thanks(0)
|
Brook and I are constantly exchanging emails on various aspects of culinary culture, geography and history; much of the essence of those electronic conversations eventually ends up on this forum, and this is another example. In a recent email, the topic somehow turned to the foodways of the mystical and oft-forgotten Sephardic Jews. I made the passing remark that they have a very interesting culture, not just culinary but in other ways, and noted that the North African and Spanish experience seems to have left a very deep mark that persists even today. As he so often does, Brook reached into the side passageways of Sephardic culture and brought out a very interesting aspect that had hitherto known absolutely nothing about:
The Pied Noir, from what I can tell after very limited research, have less Arab influences on their foods than do the Spanish Shephards; This recipe is an example, keeping in mind that tajine, in Tunis and Algeria, refers to the dish, rather than the cooking pot. Note the use of rice, even though Algeria is in the couscous belt; this is just one of the French-influences, along with the heavy use of thyme. I have no idea what “Chtetra” refers to - perhaps the name of a town? Tajine Poulet Chtetra Chtetra Chicken Tagine Chicken stock: 1 whole (about 4 pounds) chicken 2 leeks 1 carrot, peeled 1 turnip, cut in pieces 1 bay leaf 1 teaspoon dried thyme 2 cloves garlic 2 stalks celery 1/2 teaspoon saffron, crushed Tajine: 2 large onions, diced 2 tablespoons olive oil 2 tomatoes, diced 1 teaspoon dried thyme 1 bay leaf 1 clove garlic, minced 1/2 teaspoon ground red pepper 1 teaspoon ground cumin 1 tablespoon white vinegar 1/2 can (6 oz) tomato paste For the stock: Put all the ingredients in a large pot, cover with water, and boil (simmer) for 35 minutes. Strain the stock through a sieve (I always line the sieve with cheese cloth), reserving the liquid. Remove the chicken from the bones and set aside. Discard the bones, skin, fat, and vegetables. Allow the stock to cool and then refrigerate for 2 hours. Skim off the fat that is floating on the surface. For the tajine: Heat the oil and then cook the onions over medium heat until caramelized, approximately 12-15 minutes. You want the onions to be translucent and almost golden. Add 2 cups of the chicken stock, the chicken, tomatoes, thyme, bay leaf, garlic, red pepper, cumin and vinegar. Continue cooking, uncovered, over high heat. After 25 minutes, stir in the tomato paste. Reduce the heat to medium, and cook for 20 minutes. Serve over white or brown rice. |
|
If you are a visitor and like what you see, please click here and join the discussions in our community!
|
|
Post Reply | |
Tweet
|
Forum Jump | Forum Permissions You cannot post new topics in this forum You cannot reply to topics in this forum You cannot delete your posts in this forum You cannot edit your posts in this forum You cannot create polls in this forum You cannot vote in polls in this forum |