| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Cornish |
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Olive oil or ghee |
| 1 |
md |
Chicken -or- 2 Cornish Game Hens |
| 2 |
md |
Onions grated |
| 3 |
|
Garlic cloves crushed |
| 1 |
|
Hot chiles chopped finely; up to 3 |
| 1 |
|
Lemon sliced -or- 1/2 preserved lemon cubed |
|
|
Few strands of saffron |
| 2 |
ts |
Grated or pureed ginger |
| 3 |
tb |
Chopped Italian Parsley |
| 2/3 |
c |
Pitted ripe green olives |
| 2/3 |
c |
Pitted Calamata olives |
| 2 |
c |
Couscous |
| 2 |
c |
Chicken broth |
| 1 |
tb |
Butter |
| 2/3 |
c |
Golden raisins |
| 1 |
cn |
Garbanzo beans |
| 1 1/2 |
c |
Steamed; (ala dente) baby carrots |
| 20 |
|
Whole red chili peppers fresh* |
| 4 |
|
Whole plum tomatoes |
| 2 |
|
Cloves garlic |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Coriander |
| 4 |
ts |
Red cayenne pepper * optional |
|
|
Vinegar |
| 1 |
c |
Dried chile peppers |
| 4 |
|
Cloves crushed garlic |
| 1 |
tb |
Coriander seed |
| 1 |
ts |
Salt *optional |
| 5 |
|
Lemons |
| 1/4 |
c |
Salt; more if desired |
| 1 |
|
Cinnamon stick |
| 3 |
|
Cloves |
| 5 |
|
Coriander seeds; (up To 6) |
| 3 |
|
Black peppercorns; (up To 4) |
| 1 |
|
Bay leaf |
|
|
Dried Chiles as desired |
|
|
Freshly squeezed lemon juice; if necessary |
INSTRUCTIONS
COUSCOUS
HARISSA
ANOTHER HARISSA
PRESERVED LEMONS
Pour just enough oil to coat the bottom of large sauce pan. Put in
whole chicken/Cornish Game Hens. Add the onions, garlic, chiles and
lemon. Add these along with the saffron, ginger, salt and pepper.
Turn the bird/s over to coat with mixture, set over medium heat and
cook covered for about 30 minutes, turning several times. If mixture
becomes too dry add a little water.
Add the parsley and olives as you like. Now cook for about 45 minutes
turning time to time.
Couscous:
Prepare 2 cups of couscous with 2 cups chicken broth and 1 tab.
butter.
Add rest.
Serve the Tajine with the couscous and large amounts of Harissa*
Harissa can be purchased in a can or tube or make your own.
Harissa (Moroccan-Style Hot Spice Blend)
20 whole red chili peppers fresh*
Here is where you can get creative Habs, Thai Dragons, Cayenne, or
whatever combination you like together. I love the flavor of the Thai
Birds, but it takes a lot to make it worth while like hundreds!
Remove stem and seeds from peppers. Put everything into blender or
Mortar & pestle and process till smooth. Add vinegar to reach desire
consistency.
This is another version of Harissa I make sometimes.
Pound and put in jar, cover with oil
Preserved Lemons:
Preserved lemons are wonderful. I love their silken texture and unique
pickled taste. They are so tasty with lamb and vegetables tagines,
recipes for chicken with lemons and olives, and salads. The taste
can't be duplicated with fresh lemon or
continued in part 2
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