Post by Amani on Jun 27, 2013 13:34:25 GMT -5
Warm Moroccan Chicken and Sweet Potato Salad
from Joanne Weir's Cooking Confidence: Dinner Made Simple
For the chicken
3 bone-in, skin-on chicken breasts (11⁄2 to 2 pounds total)
1 tsp. mild curry powder
1 tsp. ground cumin
1⁄2 tsp. kosher salt
For the salad
2 tsp. mild curry powder
1 Tbs. ground cumin
Kosher salt
7 Tbs. extra-virgin olive oil
1 1⁄2 pounds sweet potatoes,
peeled and cut into 3⁄4-inch dice (about 3 cups)
1⁄4 cup whole almonds with skin, coarsely chopped
1⁄3 cup pumpkin seeds
1 1⁄2 Tbs. cumin seeds
1⁄4 cup red-wine vinegar
1 large clove garlic, minced
1 large tomato, peeled, seeded,
and diced
4 green onions, white and green parts, thinly sliced
1⁄2 cup chopped fresh cilantro stems, plus 3 cups fresh cilantro leaves
Cook the chicken*
1.Remove the skin from the chicken and discard. Place the chicken in a large saucepan with the curry powder, cumin, and salt. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is tender, 20 minutes. Remove from the pan and discard the liquid. Let the chicken cool.
2.When the chicken is cool, remove the meat from the bone and tear into pieces. Set aside. Bring a pot of salted water to a boil. Add the carrots and cook until almost tender but still crisp, 2 to 3 minutes. Drain and cool.
Make the salad
1.Heat the oven to 375°F.
2. Mix the curry powder, cumin, and 11⁄2 tsp. salt. Toss half of the spice mixture with 1 Tbs. of oil and the sweet potatoes. Spread in a baking pan and roast until tender, 30 minutes.
3.Toss the almonds and pumpkin seeds with the remaining spice mixture and 1 Tbs. of oil, place on a baking sheet, and toast in the oven until the almonds and pumpkins seeds are golden, 10 to 12 minutes. Set aside.
4. For the dressing, place the cumin seeds in a dry frying pan over medium-high heat and toss until they are aromatic and begin to crackle, 30 to 40 seconds. Remove from the heat and place in a small bowl. Add the vinegar, garlic, and remaining 5 Tbs. of oil.
5.When the potatoes are done, add the chicken pieces, almonds, pumpkin seeds, tomatoes, green onions, chopped cilantro, and half of the dressing; mix well. Place the salad in the center of a serving plate. Drizzle the remaining dressing around the plate and scatter with cilantro leaves.
*Poaching Chicken
Poaching chicken—simply placing chicken in a pan of water and cooking until tender—is an easy technique that gives you two results in one. You get not only succulent, juicy meat but also delicious flavorful stock. Before poaching, remove any skin from the chicken so that you won’t have as much fat to skim from the finished broth. Vary the ingredients you cook with the chicken to get different-flavored broth. Your options are only limited by your imagination.
Serving Suggestions:
Wine pairing: Gewürztraminer or dry rosé
To start, serve pita chips with spicy carrot dip scented with cumin, cayenne, and ginger.
For dessert, serve ginger cookies with mint tea.
Serves 6.
from Joanne Weir's Cooking Confidence: Dinner Made Simple
For the chicken
3 bone-in, skin-on chicken breasts (11⁄2 to 2 pounds total)
1 tsp. mild curry powder
1 tsp. ground cumin
1⁄2 tsp. kosher salt
For the salad
2 tsp. mild curry powder
1 Tbs. ground cumin
Kosher salt
7 Tbs. extra-virgin olive oil
1 1⁄2 pounds sweet potatoes,
peeled and cut into 3⁄4-inch dice (about 3 cups)
1⁄4 cup whole almonds with skin, coarsely chopped
1⁄3 cup pumpkin seeds
1 1⁄2 Tbs. cumin seeds
1⁄4 cup red-wine vinegar
1 large clove garlic, minced
1 large tomato, peeled, seeded,
and diced
4 green onions, white and green parts, thinly sliced
1⁄2 cup chopped fresh cilantro stems, plus 3 cups fresh cilantro leaves
Cook the chicken*
1.Remove the skin from the chicken and discard. Place the chicken in a large saucepan with the curry powder, cumin, and salt. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer until the chicken is tender, 20 minutes. Remove from the pan and discard the liquid. Let the chicken cool.
2.When the chicken is cool, remove the meat from the bone and tear into pieces. Set aside. Bring a pot of salted water to a boil. Add the carrots and cook until almost tender but still crisp, 2 to 3 minutes. Drain and cool.
Make the salad
1.Heat the oven to 375°F.
2. Mix the curry powder, cumin, and 11⁄2 tsp. salt. Toss half of the spice mixture with 1 Tbs. of oil and the sweet potatoes. Spread in a baking pan and roast until tender, 30 minutes.
3.Toss the almonds and pumpkin seeds with the remaining spice mixture and 1 Tbs. of oil, place on a baking sheet, and toast in the oven until the almonds and pumpkins seeds are golden, 10 to 12 minutes. Set aside.
4. For the dressing, place the cumin seeds in a dry frying pan over medium-high heat and toss until they are aromatic and begin to crackle, 30 to 40 seconds. Remove from the heat and place in a small bowl. Add the vinegar, garlic, and remaining 5 Tbs. of oil.
5.When the potatoes are done, add the chicken pieces, almonds, pumpkin seeds, tomatoes, green onions, chopped cilantro, and half of the dressing; mix well. Place the salad in the center of a serving plate. Drizzle the remaining dressing around the plate and scatter with cilantro leaves.
*Poaching Chicken
Poaching chicken—simply placing chicken in a pan of water and cooking until tender—is an easy technique that gives you two results in one. You get not only succulent, juicy meat but also delicious flavorful stock. Before poaching, remove any skin from the chicken so that you won’t have as much fat to skim from the finished broth. Vary the ingredients you cook with the chicken to get different-flavored broth. Your options are only limited by your imagination.
Serving Suggestions:
Wine pairing: Gewürztraminer or dry rosé
To start, serve pita chips with spicy carrot dip scented with cumin, cayenne, and ginger.
For dessert, serve ginger cookies with mint tea.
Serves 6.