Lemongrass Basil Chicken Pasta

Posted by marocmama on May 17, 2012 in International Food | 1 comment

I grew up eating pasta of every shape and size.  From the time I could stand on a chair and see over the kitchen counter my grandma had me by her side rolling pasta and gnocchi. Meals of fresh noodles coated in butter and asiago cheese were common. Chicken noodle soup was chock full of rolled linguine noodles. Leftover mashed potatoes were combined with flour and eggs to make gnocchi, delicious potato dumplings topped with my grandma’s tomato sauce.  There was always rows of canned tomato sauce from the previous summer lining the basement wall waiting to meet hot noodles. If one food defined my childhood it was pasta.

One evening when I was visiting my brother and sister in law I volunteered to make dinner.  I set to work mixing and rolling the dough for pasta noodles.  A pot simmered on the stove with tomato sauce.  I proudly presented the meal that had met many smiles on my families table. The room went flat. They politely ate it but no one asked for seconds or sang my praises.

I was heart broken.

I found out that it wasn’t that the food was bad, it was that spaghetti (and pasta in general) just wasn’t something they ate. It had never really crossed my mind! In the back of my head I still wondered how I would get along with a spouse who didn’t share my love of pasta.  It took years until finally a meal of lasagna or fettucini alfredo was safe to place on the dinner table. Then we got the diagnosis that my husband had celiac disease. My pasta dreams were dashed again.  I prepared to mourn the passing of noodles again – until I discovered rice noodles!

As I sat down to contemplate a dish to make with Saffron Road Foods Lemongrass Basil Simmer Sauce, pasta jumped in my head.  I wanted to make something that had a mix of Thai and Italian flavors – I know it’s not a common combination but I knew it would work.  The best part of this dish is that it’s versatile.  I used the vegetables I had on hand.  If you have others feel free to substitute.  Tofu, shrimp or a thicker fish like cubed salmon or tuna could also work in this dish.

Ingredients

• 1 lb chicken breast cut in cubes
• 2 Tbsp grapeseed oil
• 1 cup Saffron Road Chicken Broth
• 1 cup diced carrots
• 1 cup sliced zucchini
• 8 oz rice noodles
• 1 package Saffron Road Lemongrass Basil Simmer Sauce
• chopped nuts (any nut works)

Directions

In a large pan heat 2 Tbsp of grapeseed oil.  Once hot add the cubed chicken and brown on all sides. Toss the chicken with 1cup of chopped carrots and 1 cup of chicken broth.  Simmer on medium heat for 5-8 minutes. Follow the directions on the package of rice noodles to prepare them.

When the carrots have softened a little, add the zucchini and simmer sauce to the pan.  Stir to combine and coat everything in the pan.  Cook to the tenderness you prefer.  If you like soft vegetables, allow to simmer 15-20 minutes.  If you like a crisper taste 10 minutes.  When the chicken and vegetables are cooked to your taste, toss in the rice noodles, making sure they are coated in the sauce.  Be aware that rice noodles break down quickly so do not add until the last moment.

Before serving sprinkle nuts on top.  You can also serve with a wedge of lime on the side for an added burst of acid.

I would love to know what your ideas are for this simmer sauce.  What would you make?

Disclaimer: I was compensated for writing this post, however all recipe ideas and other opinions expressed are my own.

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Chicken Lettuce Wraps

Posted by marocmama on Apr 9, 2012 in International Food | 0 comments

 
One of my favorite go-to recipes for a quick dinner is chicken stir fry. We’ve been eating a lot of rice and while I normally would serve stir-fry with more rice it was time to change things up. There really is no “right” way to make these. The ingredients can be whatever you have on hand.
 
Ingredients

• 1 lb chicken breasts cut into cubes
• mixed vegetables
• 2 tsp vegetable oil
• 1/4 cup nuts such as cashews
• 2 tbsp hoisin sauce
• 1/2 c chicken broth
• 1 tsp minced ginger
• 1/2 tsp salt
• 1/2 tsp crushed garlic
• 1 head of Bibb (Boston) lettuce washed and separated

Directions

1. Heat vegetable oil, ginger, salt, and garlic on medium heat in a large pan and add the cubed chicken.

2. Brown the chicken and when almost cooked through add the hoisin sauce and chicken broth.

3. Once the liquid heats up again, add the vegetables and cook everything until tender.  Add the nuts last so that they keep a crunch.

4.  Fill each lettuce leaf with the chicken filling and serve hot.  This is also great the next day served cold.

Chicken with Potato and Preserved Lemon Tajine

Posted by marocmama on Mar 26, 2012 in Moroccan Food | 1 comment

 
There are two Moroccan meals that I learned first.  This is one of them (the other is Moroccan style lentils). Although I now can make any number of tajines and other dishes, chicken with potatoes and preserved lemons brings back really nice memories. It took me many tries to get the spices right and many more tajines where the potatoes burned or the chicken wasn’t quite done. But, sometimes getting there is half the battle. My little sister – well she’s not so little anymore – loves this tajine with carrots mixed in. I’ve been dying to try it with sweet potatoes. Once the base recipe is learned it’s easy to improvise.
 

Mediterranean Baked Chicken with Lemongrass Coriander Honey Vinegar

Posted by marocmama on Feb 12, 2012 in International Food | 2 comments

Have you been following me on Pinterest? I’ve started a weekly meal plan board that I switch out the recipes for every week.  There was a time when I was really picky when it came to meal planning and I loved the structure that it provided me.  But, I never found something that let me put a week of meals into it’s place and then pick and choose the recipes as we went through the week.  That’s why I love Pinterest!!  So last week I had a plan to make this Pollo Loco chicken, but just as I was about to start cooking MarocBaba asked me to make a chicken dish like one served in a local Mediterranean restaurant.  I thought for a few minutes and came up with this recipe.
 

The key ingredient in this recipe is the Honey Ridge Farms Lemongrass Coriander Honey Vinegar.  I have used these spices on chicken before and 9 out of 10 times the meat is too dry.  The addition of this vinegar helps to keep the meat moist and give it a nice flavor.  I’ll admit I was worried that it would give off too much of a vinegar taste but was very happy that it didn’t.  You can use more or less depending on your taste but don’t leave it off!  The flavors of this infused vinegar compliment the spices and the flavors of the Mediterranean.  If you haven’t tried a honey vinegar you’re  missing out. (Better news yet – this one is 50% off right now and only $4.99!) You can also pick up Honey Ridge Farms honey cremes and vinegars at Whole Foods Mid-Atlantic states (DC, MD, KY, PA, OH, VA, NJ and the honey cremes in western CT, and NY)

Lemongrass Corriander Honey Vinegar

On the side I served an Arabic Rice Pilaf  and a green salad – making this a well balanced and totally gluten-free meal.  It was delicious!  I know that this meal will be on the menu many more times.  Another addition to kick up this dish a little bit is toum, a Middle Eastern garlic dip (toum translates to garlic but is used to describe this dip too).  I am in love with it!
 

**I was not compensated for writing this post however I did receive free products to use. All opinions are my own

Milk and Honey Chicken

Posted by marocmama on Jan 5, 2012 in American Food | 0 comments

The last month has been a very busy time for me.  There were more family activities than normal, a nephew was born,  a birthday party was planned and carried out (K turned 5), and a terrible toothache that led to having my wisdom teeth extracted.  I’m kind of tired reading that.  Thankfully I had many things to share with you because honestly, I didn’t cook much at all. The things I did cook were fast, easy recipes that I’ve made a hundred times. We ate out a lot more than I care to admit and frankly I was too tired to be creative.  It happens.  At least it always seems to happen to me a few times a year.
 

When I get in a cooking rut I do the only thing I can think to do – cook!  That’s right I force myself into the kitchen and start with something small like a new kind of salad.  This makes me rummage in the fridge where I find and pull out whatever is in there that looks interesting (or is about to go bad).  Normally things are getting pretty bare so I have to be creative.  One thing leads to another and before I know it I’ve made many new things and I’m exhausted.  Two days ago I ended up making 6 different things in a few hours.  Guess what – it works.  My mind is now filling up with all kinds of recipe ideas!  I don’t know if this is normal but it’s very much me.
 

My favorite recipe that came out of this massive cooking session was what I’m dubbing milk and honey chicken.  It’s awesome.
 

Steamed and Stuffed Moroccan Chicken

Posted by marocmama on Sep 23, 2011 in Moroccan Food | 2 comments

For some reason I really have an affinity for stuffed poultry.  Maybe it’s my American roots and that Thanksgiving is one of my favorite holidays.  Or maybe it’s just that it’s oh so tasty!  There are many varieties of Moroccan stuffed main dishes.  Of course there’s stuffed chicken but there are also stuffed fish dishes.  I haven’t played with fish too much because I’m still working my way up to dealing with an entire fish.  I’m going to try and tackle it soon.  Today’s recipe is an interesting take on the traditional stuffed and baked chicken/turkey.  I rarely steam meat but it is common practice in many Moroccan dishes.  I’ve done it with lamb and have now accomplished it with chicken.  Here’s how to make this dish.

Ingredients:

• 1 whole chicken (preferably free range organic)

My couscousierre did not come with a lid however many do.  If like me you do not have a lid you can make one.  Using parchment paper or aluminum foil if all else fails cover the couscousierre.  Then find a lid to another pot that fits closely.  The point of this is to create a seal and stop the steam from escaping as much as possible.

While it is steaming prepare the stuffing.  Soak the vermicelli noodles in hot water for about 10 minutes to soften them up.  Drain the water and toss the noodles with the spices and olives.  Cut the butter into small cubes and scatter throughout the stuffing.  Set aside until the chicken is complete.  After about 40 minutes carefully remove the cover of the couscousierre to check the chicken.  If it has just a little pink it is ok.  Preheat your oven to 425F.

In a deep baking dish add the chicken.  You may need to allow it to cool for 10-15 minutes so that you can touch it.  Using a large spoon stuff as much of the filling into the cavity of the chicken as possible.  It should be tightly packed.   You most likely will have more of the filling left over.  In that case I create a bed of the stuffing underneath the chicken. (see picture below).  Once this is ready slide into the middle rack of the oven and allow to cook for appx. 20 minutes.  (again this will depend on the size of the chicken).  The outside of the chicken should be browned and the stuffing in the pan a little crunchy.    

Unlike many Moroccan dishes, this does not have a “sauce” to accompany it.  I like to eat it with some fresh vegetables like green peas or broccoli in the same fashion of an American roast chicken.

Guest Post: Mango & Tomatoes’ Moroccan Chicken

Posted by marocmama on Jul 12, 2011 in Moroccan Food | 2 comments

Today’s guest post comes from Olga at Mango & Tomato.  I had the pleasure of meeting Olga at Eat Write Retreat in May.  I had so much fun getting to know her. I really love her great eye for photography and fabulous recipes.  I’m so happy she was willing to share this recipe!  Please make sure to stop by her website for more fantastic recipes and good eats in Washington DC.  You can also follow her on Twitter @mangotomato 
 
This recipe for Moroccan chicken came about partially because my mom made it in Seattle, and my sister and my dad liked it. There is nothing strange about my sister and mom liking Moroccan chicken. But the fact that my dad liked a dish with spices other than your typical salt/pepper/garlic/parsley, is really saying something!
 
Last weekend I decided to have a few of my friends over for dinner and to make chili and cornbread. One pot dishes are my favorites: little work is required, and yet you have quite a bit of flavor. What does this have to do with Moroccan chicken, you might be wondering. Well, my twin, Anna, told me that she thought making chili for a dinner get together was rather boring and uninspiring. She suggested I make Moroccan chicken. And since Anna is older than me (by 30 minutes!), I listened.
 
I used some of the ingredients from the recipe my mom recited over the phone {she found it in a Costco magazine} and some of the spices from a recipe I’ve made for Robyn, and a few random additions of my own.
 
Moroccan Chicken (this is enough for 6-10 people)
 
Ingredients

• olive oil
• 6 skinless & boneless chicken breasts, cubed
• 2 onions, thinly sliced (I used 1 red and 1 white)
• 2 garlic cloves, chopped
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 pinch cayenne
• 4 carrots, peeled and sliced
• 2 green peppers cut into 1″ chunks
• 28 ounce can of crushed tomatoes
• 2 15 ounce cans of garbanzo beans, rinsed and drained
• 1/2 cup golden raisins
• parsley, chopped
• 1/2  cup slivered almonds, toasted
• cous cous, cooked

 
Directions
1. Heat a bit of oil in a large soup pot. In several batches cook the chicken for a few minutes. There is no need to brown it. You just want to make sure it’s not pink on the outside. Remove the chicken from the pot.

2. Add a bit more oil if necessary. Add onions and garlic to the pot and cook for about 5 minutes.

3. Add spices and cook for 2 more minutes. I had to add a bit of water at this point (you can also add more oil if you want).
4. Add carrots and peppers and cook for 5 more minutes.

5. Add crushed tomatoes and garbanzo beans. Bring everything to a boil. Add the chicken back to the pot. Also drop in the golden raisins. If there isn’t enough liquid to cover the chicken, add a bit of water. I had to add about a cup. No big deal: you can also add more tomatoes if you have them, wine or even chicken broth. It’s not neuroscience: it’s cooking! Don’t be scared and have fun.

6. Bring everything to a simmer, cover the pot and cook for about 30 minutes. Make sure your chicken is cooked all the way through.
 
Note: I toasted the slivered almonds in a little cast iron skillet. You can toast them in the oven on a cookie sheet or even in a microwave. 

 
Serve the Moroccan chicken over cous cous and top with almonds and parsley.

 
This dish turned out to be quite a party pleaser, which made me really happy.

 
Variations:

• Use thighs instead of chicken breasts.
• Add dried apricots instead of (or with) golden raisins.
• Feel free to add other vegetables such as zucchini or thinly sliced potatoes.
• You can also serve this as a stew without cous cous or serve it over mashed potatoes or rice.

Grilled Chicken with Preserved Grapefruit

Posted by marocmama on Jul 11, 2011 in Moroccan Food | 0 comments

My experiment is complete!  Last week I took down the preserved grapefruit that I’ve been curing since May.  They had been in the jar for 5 weeks when I decided to give them a try.  Early verdict was that they are not the same consistency as a preserved lemon.  The rinds are tougher and I think a few more weeks might break them down.  MarocBaba gave me that “eww what in the world are you doing” face when I started creating these.  But I hid them in a dark cool place and he forgot all about them.  When I made the marinade for the chicken I made sure he didn’t see.

Sidenote: Does anyone else have a spouse that makes an “ewww” face when you talk about a new idea or a different way of preparing something?  Then when you do make it and it turns out great they are amazed…yea that’s what happened with this.

Ingredients

• 1 whole cut up chicken
• 2 tbsp olive oil
• 2 wedges of preserved grapefruit cut into small pieces
• small bunch of flat-leaf parsley chopped
• 1 tsp each salt and pepper
• 1/2 cup Vidalia onions chopped finely
• 1 tbsp crushed garlic