Moroccan-style Oven-braised Chicken

Ingredients

1 chicken, cut into serving pieces
1 Tbsp cumin
2 tsp paprika
1/2 – 1 tsp ginger
1/2 – 1 tsp turmeric
5 garlic cloves, chopped
several handfuls of fresh cilantro, chopped
juice of 2 lemons
black and cayenne pepper, to taste
4 tomatoes, chopped (either ripe or canned)
10–15 each (three types in total): green olives of choice, black olives, cracked olives, oil-cured olives, purplish-red olives, Kalamata, pimiento-stuffed green olives, etc., drained
1/4 cup extra-virgin olive oil
1 cup chicken broth
1 lemon, cut into 6 wedges
extra lemon juice, to taste

Method

  1. Preheat the oven to 325ºF.
  2. Combine the chicken with the cumin, paprika, ginger, turmeric, garlic, cilantro, lemon juice, and pepper. Place in a baking dish in a single layer. Leave to marinate for 30 minutes.
  3. Add the flour, and toss together to coat well.
  4. Add the tomatoes, olives, lemon wedges, olive oil, and broth to the dish. Bake uncovered for about 1 hour or until the chicken is tender and a delicious sauce has formed.

Makes 4 servings.

Source: Garlic

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North African Style Braised Duck Breast with Dried Pear

Ingredients

1 tablespoon olive oil
3 duck breasts, about 2 lb total weight
4 onions, thinly sliced
3 cloves garlic, crushed
1 teaspoon sugar
2 teaspoons ground cinnamon
1/2 teaspoon saffron threads
1-3/4 cups chicken stock
salt and freshly ground black pepper
1/4 cup ready-to-eat dried pears
3 tablespoons chopped fresh coriander

Method

  1. Heat the oil in a large non-stick frying pan (skillet). Add the duck, skin side up, and cook for 1-2 minutes until lightly browned.
  2. Turn the duck breasts and cook, as gently as possible, until the skin is brown and crisp. Remove and drain on kitchen paper.
  3. Pour off all but 3 tablespoons of fat. Add the onions and cook for 15 minutes until completely soft.
  4. Slice the duck breasts across into 1/2-inch slices. Place the onion and duck in a heavy flameproof casserole.
  5. Stir in the garlic, sugar, cinnamon, saffron and stock. Season with salt and pepper. Cover and simmer gently for 30 minutes.
  6. Cut the pears into pieces, add to the casserole, cover and cook gently for a further 30 minutes.
  7. Stir in the coriander and serve with couscous.

Makes 6 servings.

Source: North African Cooking

Grilled Beer-braised Beef Ribs with Asian Sauces

Ingredients

2 kg beef back ribs
4 (440-mL) cans dark stout beer, about 7 cups
3/4 cup hoisin sauce
3/4 cup Thai sweet chili sauce

Method

  1. Preheat oven to 325ºF.
  2. Trim silverskin membrane and any excess fat off ribs. Slice into 1-rib portions.
  3. Arrange ribs, meaty-side up, in a large roasting pan. Pour in enough stout to cover ribs. Cover with foil. Bake in centre of oven until meat is fork-tender, about 2 hours.
  4. Transfer ribs to a platter. Discard liquid.
  5. Preheat barbecue to medium-low.
  6. Stir hoisin with chili sauce in a bowl.
  7. Brush ribs with sauce.
  8. Oil grill, then barbecue ribs, with lid open, turning and basting often with sauce, until ribs are well glazed and heated through, 12 to 15 minutes.

Makes 4 servings.

Source: Chatelaine magazine

Spanish-style Braised Chicken with Figs

Ingredients

1/2 cup medium-sweet white wine
pared rind of 1/2 lemon
3 to 3-1/2 lb chicken, jointed into 8 pieces
2 oz lardons, or thick bacon cut into strips
1 tbsp olive oil
1/4 cup chicken stock, boiling
salt and freshly ground
black pepper
green salad, to serve

Spiced Figs

2/3 cup sugar
1/2 cup white wine vinegar
1 lemon slice
1 cinnamon stick
1 lb fresh figs

Method

  1. To prepare the figs, put the sugar, vinegar, lemon slice and cinnamon stick in a pan with 1/2 cup water. Bring to a boil, then simmer for 5 minutes.
  2. Add the figs to the syrup in the pan, cover, and simmer for a further 10 minutes. Remove the pan from the heat, and leave, covered, for 3 hours.
  3. Preheat the oven to 180°C/350°F.
  4. Drain the figs, and place them in a bowl. Add the wine and lemon rind. Season the chicken.
  5. In a large frying pan, cook the lardons or bacon strips until the fat melts and they turn golden. Transfer to a shallow ovenproof dish, leaving any fat in the pan.
  6. Add the oil to the pan and brown the chicken pieces all over.
  7. Drain the figs, adding the wine to the pan with the chicken. Boil until the sauce has reduced and is syrupy.
  8. Transfer the contents of the frying pan to the ovenproof dish and cook in the oven, uncovered, for about 20 minutes.
  9. Add the figs and boiling chicken stock, cover the dish and return to the oven for a further 10 minutes or until the chicken feels cooked through when pierced with the tip of a sharp knife. Serve with a green salad.

Makes 4 servings.

Source: Best of Spain

Rice with Braised Beef Curry, Potatoes and Onions

Ingredients

2 pounds boneless beef short rib, cut into 1-inch cubes
Kosher salt and freshly ground black pepper
3 tablespoons grapeseed or canola oil
2 large onions, cut into 1-inch dice
1 tablespoon minced ginger
2 tablespoons curry powder
2 large unpeeled russet potatoes, washed, cut into 1-inch dice
4 cups fresh chicken stock or low-sodium canned chicken broth
1 lemon, cut into wedges
4 cups cooked white or brown rice

Method

  1. Season the meat with salt and pepper.
  2. Heat a stockpot or other tall wide pot over high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the beef, in batches if necessary. Saute until brown on both sides, about 3 minutes. Remove and set aside.
  3. Reduce the heat to medium-high and add the remaining tablespoon of oil. Swirl, and when the oil is hot, add the onions, ginger and curry powder. Saute, stirring, until softened, about 2 minutes.
  4. Add the potatoes, the meat and the chicken stock and adjust the seasoning, if necessary. Bring to a simmer, cover, and cook until the meat is spoon-tender, about 1-3/4 hours.
  5. Place the rice on four individual plates. Top with the beef and vegetables, garnish with the lemon wedges, and serve.

Makes 4 servings.

Source: Simply Ming One-pot Meal