Post by Amani on May 16, 2011 17:04:53 GMT -5
Egyptian-Style Braised Chicken
This recipe uses mecalef, a fragrant Egyptian spice blend that includes black pepper, allspice, ginger, nutmeg, cinnamon, cardamom and rosebuds. It is available from Whole Spice (www.wholespice.com). Serve this with rice.
* 4 bone-in, skin-on chicken thighs
* Sea salt to taste
* 2 tablespoons extra virgin olive oil
* 1 teaspoon unsalted butter
* 1 medium yellow onion, minced (about 1 cup)
* 1/2 teaspoon mecalef
* 1 medium tomato, peeled and finely diced
* 2 bay leaves
* 1/4 cup water
1. Season the chicken all over with salt and set aside. In a 10-inch skillet over moderate heat, warm the olive oil with the butter. Add the onion and saute until soft, about 10 minutes. Add the mecalef and saute for 2 to 3 minutes to remove the raw flavor. Add the tomato and bay leaves and cook, stirring, until the tomato collapses into a sauce.
2. Add the chicken thighs to the skillet, skin side down. Add the water, cover and adjust the heat to maintain a gentle simmer. Cook, basting occasionally with pan juices, for 30 minutes. Turn the thighs with tongs, re-cover, and continue cooking until the meat is fork tender, about 30 minutes longer.
3. Remove the bay leaves. Taste for salt. Transfer the chicken to a serving platter and spoon the contents of the skillet over the meat. Serve hot or warm.
Nutrition Information:
Per serving: 251 calories, 17 g protein, 5 g carbohydrate, 18 g fat (4 g saturated), 60 mg cholesterol, 53 mg sodium, 1 g fiber.
Serves 2 to 4.
This recipe uses mecalef, a fragrant Egyptian spice blend that includes black pepper, allspice, ginger, nutmeg, cinnamon, cardamom and rosebuds. It is available from Whole Spice (www.wholespice.com). Serve this with rice.
* 4 bone-in, skin-on chicken thighs
* Sea salt to taste
* 2 tablespoons extra virgin olive oil
* 1 teaspoon unsalted butter
* 1 medium yellow onion, minced (about 1 cup)
* 1/2 teaspoon mecalef
* 1 medium tomato, peeled and finely diced
* 2 bay leaves
* 1/4 cup water
1. Season the chicken all over with salt and set aside. In a 10-inch skillet over moderate heat, warm the olive oil with the butter. Add the onion and saute until soft, about 10 minutes. Add the mecalef and saute for 2 to 3 minutes to remove the raw flavor. Add the tomato and bay leaves and cook, stirring, until the tomato collapses into a sauce.
2. Add the chicken thighs to the skillet, skin side down. Add the water, cover and adjust the heat to maintain a gentle simmer. Cook, basting occasionally with pan juices, for 30 minutes. Turn the thighs with tongs, re-cover, and continue cooking until the meat is fork tender, about 30 minutes longer.
3. Remove the bay leaves. Taste for salt. Transfer the chicken to a serving platter and spoon the contents of the skillet over the meat. Serve hot or warm.
Nutrition Information:
Per serving: 251 calories, 17 g protein, 5 g carbohydrate, 18 g fat (4 g saturated), 60 mg cholesterol, 53 mg sodium, 1 g fiber.
Serves 2 to 4.