Re: [CH] Kosher Recipe Suggestions Wanted
lukasz (lukasz@midcoast.com.au)
Wed, 19 Aug 1998 23:29:23 +1000
Ok so its late but its kosher;
edmiston@wardpress.com wrote:
Due to circumstances beyond my control, I find myself in
possession of a bagfull of curry leaves, a red onion and a head
of garlic.
Recipes are welcome. My pantry is full of chiles, powders and
assorted
spices. Please keep it kosher.
Danke schon, if that's not contradictory....
Luke Wrote ; Twas Writ
OFF ZEYTUM - Morrocan Jewish dish of Chicken with Olives -
CH---version
3lb chicken pieces
1/2 tsp cinnamon
1/4 tsp ginger
1/2 tsp tumeric
1-1/2 tsp Salt - Kosher of course .
1/2 tsp Ground black pepper
1/3 to 1/2 cup oil- olive first preference
1 mediun onion-Red will do nicely as it adds colour.
1 head of Garlic -peeled seeded and chopped - still awake there
?
6 slices pickled lemons {Limonim Hamoutzim}
{these are basically salted drained lemons
with lots of paprika covered in Oil and left for 3-4 weeks}
If this is not considered safe by your local board of health....
Substitute the 3-4 week old lemons for Indian Pickled Limes
Washed drained then add 1 TBS Paprika rest for 1 hour.
1/3 cup chopped parsely
1-1/2 cups water- {i use 50-50. water, chicken stock} tinned
Consome
1 cup green olives - soaked in water for 1/2 hour
Fresh curry leaves - if not fresh soak in 50-50 for 10 minutes
before using ..
1/2 cup chopped Serranos - Or do what comes Naturally with Dried
Chiles
1 TBS cornflour/cornstarch
Chopped parsely and Shredded Serranos for garnish.
Dry the chicken pieces with paper towels ..
Combine the spices ,salt and pepper and rub into chicken pieces
-
set to one side for 10 minutes...
Heat oil in a heavy pan and brown chicken on each side ,
put aside on plate when brown ..
Saute chopped onion and all of the head of garlic skinned and
chopped
in oil - Olive-{mustard}-{corn}-{Safflower} or others .
when transparent stir in parsely/chiles/curry leaves
and 50/50 water stock bring to boil, return chicken and cover
then simmer gently for 40 minutes or till tender ...........
Add lemon and Olives ,cover and simmer for a further 10 minutes
Remove chicken and place on serving dish, remove olives and
lemon
place over chicken, remove curry leaves -throw away
thicken rest of liquid in pan with cornflour/Cornstarch in the
approved manner {make paste with water and bring to boil while
stirring 2 minutes} pour over chicken and garnish with chopped
Parsely and shredded serranos..
Serve with Cous-Cous or if you have to "long grain rice"
Should serve 6 and take about a hour and a half to cook.......
Luke in Oz