Moroccan Chicken Tagine &
Indian Chicken Biryani

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            FOOD FUNNY
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Here's a good one from Barb Jernigan:

A 2007 study found that the average American walks about 900 miles a
year. Another study found that Americans drink an average of 22 gallons
of beer a year. That means, on average, Americans get about 41 miles per
gallon.

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            TODAY'S RECIPES
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The word "tagine" refers not only to a conical piece of cookware,
but to the dishes cooked in one as well. Collectively, tagines
can be considered the "national dish" of Morocco, and they can
be made from just about any combination of ingredients. This
one features the unusual combination of chicken, chickpeas,
dates, and vanilla, and will certainly get the approval of the lovers
of exotic fare at your table.

Moroccan Chicken Tagine

3 Tbs (45 ml) butter or olive oil
1 onion, thinly sliced
2-4 cloves garlic, finely chopped
1 tsp (5 ml) each ground ginger, cumin, and coriander
A grating of fresh nutmeg
Cayenne pepper to taste (optional)
Salt and freshly ground pepper to taste
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cans (15 oz, 425 g each) chickpeas, drained
1/2 cup (125 ml) chopped pitted dates
1/2 vanilla bean
8-12 chicken thighs
Chopped cilantro (coriander leaves) or parsley for garnish

Heat the butter in a large tagine or skillet with a lid over moderate
heat and saute the onion until tender but not brown, about 5
minutes. Add the garlic and spices and cook, stirring, for 30
seconds. Add the tomatoes, chickpeas, dates, and vanilla bean
and bring to a boil. Season the chicken with salt and pepper and
place in the sauce. Reduce the heat and simmer covered until
the chicken is very tender, about 45 minutes. Serve garnished
with chopped herbs. Serves 4 to 6.

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Dishes made of chicken and rice are found all over the world,
and in India it might be considered the national dish. As with
most Indian dishes, the secret is in the spices, so be prepared
to make a special trip to your favorite source for good quality
spices for this dish - it's worth it. The whole spices are traditionally
served mixed in with the rice so you might want to warn diners
to avoid them.

Indian Chicken Biryani

4 Tbs (60 ml) ghee (see below) or butter
1 onion, chopped
Salt and freshly ground pepper to taste
1 Tbs (15 ml) finely chopped fresh ginger
A pinch of saffron threads
10 cardamom pods (preferably 5 green and 5 black)
5 whole cloves
1 stick cinnamon
1 1/2 cups (375 ml) basmati rice
3 cups (750 ml) chicken stock
2-3 lbs (900-1350 g) chicken parts
1/2 cup (125 ml) slivered blanched almonds

Heat half the ghee in a large deep skillet or flameproof casserole with
a lid over moderate heat and saute the onion until tender but not brown,
about 5 minutes. Add the salt, pepper, and remaining spices and cook,
stirring, for 1 minute. Add the rice and cook, stirring frequently, for
2 to 3 minutes. Add the chicken stock and chicken pieces and bring to a
boil. Reduce the heat and simmer covered until both the rice and chicken
are tender and all the liquid has been absorbed, 25 to 30 minutes.
Remove from the heat and let sit covered for 5 minutes. Meanwhile, heat
the remaining ghee in a small saucepan over moderate heat and saute the
slivered almonds until lightly browned. Pour over the biryani
immediately before serving. Serves 4 to 6.

Ghee

1 lb (450 g) unsalted butter

Melt the butter in a heavy saucepan over moderate heat. Increase the
heat and bring the butter to a boil. When the surface is completely
covered with foam stir the butter gently and reduce the heat to the
lowest possible setting. Simmer uncovered and undisturbed for 45
minutes, or until the milk solids in the bottom of the pan have turned
golden brown and the butter on top is transparent. Strain the butter
through a sieve lined with linen or four layers of cheesecloth. If there
are any solids in the ghee, no matter how small, strain it again until
it is perfectly clear. Pour the ghee into a glass jar and seal tightly.
This recipe makes about 1 1/2 cups (375 ml) and may be kept at room
temperature for several months, or almost indefinitely refrigerated. It
will congeal if refrigerated, and so must be warmed before using if
liquid ghee is called for.
Received on Tue Jun 5 09:40:29 2007