6 Second Recipes for Thanksgiving
- Nov 24 '15
2 skin on chicken breast
¼ cup of all purpose flour
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
3 Tablespoon of olive oil
1 medium onion, chopped
1 cinnamon stick
1 teaspoon of cumin
1/2 teaspoon of chili flakes
1 cup of white wine
1 cup of chicken stock
½ cup of green olives
¼ cup of golden raisins
½ cup of parsley, chopped
½ cup of cilantro, chopped
3-4 slices of Preserve lemons
Salt and pepper
In a resealable bag, add all the ingredients, except the chicken. Shake bag to mix all spices. Place both breast in bag, seal tightly and shake bag. Pull out chicken and shake any excess flour off.
Heat a large dutch oven. Add olive oil until hot. Place chicken skin down for about 5 to 7 minutes. Flip chicken and cook on other side for another 2 minutes. Remove chicken and let sit.
Add more oil if needed. Add onion, cinnamon stick, cumin and cook until translucent. Add wine to deglaze the pan and let reduce. Add chicken stock and bring to a boil. Reduce heat to a simmer. To the sauce, add the preserved lemons, olives, raisins, and 1 tablespoon of preserved lemon juice. Return the chicken to the pot and let cook for 10 to 12 minutes. Adjust salt and pepper to taste. Add parsley and cilantro. Serve with couscous or rice.
QUICK PRESERVED LEMONS
2 large lemons, scrubbed and dried
¾ cups of lemon juice (about 4 lemons)
¼ cup of water
2 Tablespoon of coarse sea salt
2 small dried chilies
1 fresh rosemary sprig
Slice large cleaned lemons ¼ inch thick. In sauce pan add lemon juice, water and sea salt. Bring to a boil to dissolve salt. Add the lemon slices, rosemary sprig and dried chilies Boil for 1 minute.
Turn heat to low and simmer for 10 minutes or until the rind is translucent. Let cool. Place lemon slices in an air tight jar. Remove chilies and rosemary from pot. Pour liquid over lemon slices just to cover. Add small fresh rosemary sprig. Cover tightly and keep refrigerated for up to 2 weeks.
ROASTED CARROTS WITH A HARISSA SPICED YOGURT
1 pound of baby carrots with stems still attached, washed in scrubbed
1 tablespoon of extra virgin olive oil
1 tablespoon of honey
½ teaspoon of ground coriander
¼ teaspoon of salt
1/8 teaspoon of black pepper
2 tablespoons of crumbled feta
1 tablespoon of pomegranate seeds
½ cup of harissa yogurt (recipe below)
Preheat oven to 400 degrees. In a bowl add carrots and toss with olive oil. Add honey, coriander, salt and pepper. Mix well. Place carrots onto baking sheet and roast for 15 minutes or until fork tender. Dollop the harissa yogurt on the center of a plate. Arrange carrots over and around the yogurt. Sprinkle with the feta and pomegranates.
1 tablespoon of ancho chili
1 tablespoon of smoked paprika
¼ teaspoon of cayenne
½ teaspoon ground caraway seeds
¼ teaspoon ground coriander seeds
¼ teaspoon ground cumin seeds
3 Tablespoon extra-virgin olive oil
1 teaspoon kosher salt
1 garlic clove grated
Juice of half of lemon
1 tablespoon tomato paste
1 tablespoon of honey
1/2 cup of greek yogurt
In small bowl mix all spices together. Add salt, garlic, lemon juice tomato paste, honey and olive oil. Mix well until forms a paste. Transfer to an airtight container and keep refrigerated for upto 2 weeks.
In a bowl add yogurt. Add 1 tablespoon of harissa paste and swirl into yogurt. Do not mix all the way. Keep the harissa swirled into the yogurt.
Facts: Recipes for Harissa vary according to the region and even down to the family. Some variations have a bit more heat, some are smokier and some a little tart with hints of lemon.
It is added to couscous, soups, pastas, meats, vegetables..