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Serve with Pita bread or over rice.
Ingredients:
2 tablespoons olive oil
1 large onion (or 2 small), thinly sliced and finely chopped
6 chicken thighs
4 garlic cloves
1/2 cup of black lentils
¼ teaspoon saffron
½ teaspoon ginger
½ teaspoon black pepper ground
¼ teaspoon salt
1/2 teaspoon turmeric
1 tablespoon fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
½ teaspoon Ras el hanut
¼ teaspoon fenugreek seed powder
1/3 cup of water or chicken broth
First, bring to boil 3 cups of water in a small pot and add lentils. Cook lentils for 7 minutes and turn off the heat. Let it remain in the hot water until chicken is almost cooked.
Second, rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Season both sides of the chicken with salt, black pepper, and ras el- hanut.
In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Add onion and garlic and sauté until brown about 8 minutes. Add spices: saffron, ginger, black pepper, salt, turmeric, ras el hanut, and fenugreek; sauté for 3 more minutes. Add seasoned chicken to pot and sprinkle over the chopped fresh parsley and cilantro. Cover and lower the heat. simmer on low for 30 minutes. Drain lentils from the water. Turn chicken thighs over, add lentils, and 1/3 cup of water; stir, taste juices, and adjust seasoning to taste. Cook for 20 more minutes until lentils are soft and mostly absorbed.
Chicken Ras- El Hanout With Lentils
Yield: 4 servings
Serve with Pita bread or over rice.
Ingredients:
2 tablespoons olive oil
1 large onion (or 2 small), thinly sliced and finely chopped
6 chicken thighs
4 garlic cloves
1/2 cup of black lentils
¼ teaspoon saffron
½ teaspoon ginger
½ teaspoon black pepper ground
¼ teaspoon salt
1/2 teaspoon turmeric
1 tablespoon fresh parsley, finely chopped
2 tablespoons fresh cilantro, finely chopped
½ teaspoon Ras el hanut
¼ teaspoon fenugreek seed powder
1/3 cup of water or chicken broth
First, bring to boil 3 cups of water in a small pot and add lentils. Cook lentils for 7 minutes and turn off the heat. Let it remain in the hot water until chicken is almost cooked.
Second, rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Season both sides of the chicken with salt, black pepper, and ras el- hanut.
In a tagine or large casserole over medium high heat add 2 tablespoons olive oil. Add onion and garlic and sauté until brown about 8 minutes. Add spices: saffron, ginger, black pepper, salt, turmeric, ras el hanut, and fenugreek; sauté for 3 more minutes. Add seasoned chicken to pot and sprinkle over the chopped fresh parsley and cilantro. Cover and lower the heat. simmer on low for 30 minutes. Drain lentils from the water. Turn chicken thighs over, add lentils, and 1/3 cup of water; stir, taste juices, and adjust seasoning to taste. Cook for 20 more minutes until lentils are soft and mostly absorbed.
ENJOY!!
If you have any recipes you would like to share please send them to us thru the Contact Us page of the website or savvygourmetshop@gmail.com
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