Mediterranean style: Moroccan chicken tagine with spicy couscous

Ini adalah pertama kali aku mencuba masakan mediterranean semenjak aku beli tagine. Tapi lepas try guna, tagine tu crack. Maka aku pindahkan kesemuanya kat periuk lain. Nampaknya kena cari tagine lain lah. Aku ada baca, kalu nk guna tagine, takleh guna api besar dan kena letak air dalam tagine semalaman. So, next time kalu aku beli tagine, aku mesti ingat nak jaga tagine tu elok2. Seb baik tak mahal (beli kat xenos).

Apapun, masakan baru memang ambil masa. Terutama bab bahan-bahan rencahnya yang sungguh banyak untuk sekadar dicampak-campak. Aku dah bertekad untuk cuba spicy couscous, tapi bab chicken tagine banyak sungguh variasinya. Akhirnya lepas check bahan2 kat internet, aku cuba resepi dari sini yang aku print dan letak kat fridge.

Tu dia.. panjang sungguh arahan nak masak!

Lemon guna untuk mende lain ye..

Aku tempel gak kat sini in case satu ari nanti aku nak buat lagi:

Bahan2

¼ cup extra virgin olive oil
8 skinless, boneless chicken thighs 1 ekor ayam dipotong besar2
kosher salt and freshly milled black pepper
⅓ cup ras el hanout
¼ cup butter
¼ cup olive oil
2 large sweet onions, halved and julienned
1 ½ to 2 teaspoons kosher salt (aku letak 2 teaspoons)
1 tablespoon ground ginger
1 teaspoon white pepper
½ teaspoon black pepper
1 teaspoon saffron threads, crumbled
1 teaspoon turmeric
1 teaspoon ras el hanout, or more to taste 1 teaspoon curry and 1 teaspoon paprika
½ teaspoon ground cinnamon, or more to taste
1 14-ounce can canned diced tomatoes 5 fresh tomatoes dan 1 small can tomato puree
1 cup chicken stock 1 kiub pati ayam
¼ cup honey
½ cup golden raisins (aku tambah aprikot kering)
¼ cup chopped fresh cilantro
¼ cup torn fresh mint leaves Aku cuma ada mint dalam cuka.
½ cup sliced almonds, toasted till golden

Rencah dan rempah.. Letak atas pinggan untuk make sure tak tinggal apapun..

Cara-cara (Aku tempelkan jugak resepi asal)

Heat the olive oil in a dutch oven over medium heat. (If you are using a Clay Coyote Flameware Tagine, this sauteeing step can be done right in the base). Season the chicken thighs with salt and pepper and ras el hanout.

Sauté the chicken until light golden. Do not worry if it is not cooked through. It will continue cooking in the tagine sauce. Remove from the pan and set aside. Melt 1/4 cup butter with the olive oil left in the pan, adding a little more olive oil if necessary, over medium heat. Add the onions and sauté until lightly caramelized.

Aku grill ayam atas grill pan.

Add 1 1/2 teaspoons kosher salt, ground ginger, white pepper, black pepper, saffron, turmeric, ras el hanout and cinnamon. Stir to combine and cook for about a minute.

Masukkan semuanya terus. Tak pikir dah yang mana.

Add the tomatoes and chicken stock and cook for 5 minutes. Add the honey, stir to combine. Taste for seasoning and add more salt, ras el hanout or cinnamon if desired. Add the chicken pieces and cook until the chicken is cooked through and the sauce has thickened.

Nyum nyum. Baunya menusuk kalbu.

About 10 minutes before serving, add the raisins and cook another 5 minutes.

Masa nilah dia crack. Hampeh. Terus tukar pan lain sebelum berderai kan..

When ready to serve, remove chicken pieces to a warm shallow bowl. Pour the sauce over the chicken and top with cilantro and mint, then scatter with toasted almonds. Serve with Spicy Couscous.

FOR THE SPICY COUSCOUS:
4 cups chicken stock 1/2 kiub ayam
1 teaspoon kosher salt
¼ cup extra virgin olive oil
2 teaspoons harissa, see recipe
3 cups couscous

FOR THE HARISSA (Semua aku blender):
1 ½ cups Asian chile-garlic sauce
1 tablespoon minced garlic
1 tablespoon ground coriander
1 tablespoon caraway seeds (jintan)
1 tablespoon dried mint
1 medium bunch cilantro (Koriander), washed and dried
1 tablespoon extra virgin olive oil, plus more as needed

FOR THE HARISSA:
Process to a paste all ingredients in a food processor fitted with a steel blade.

Store in a glass jar and cover with a thin film of extra virgin-olive oil.

Harissa may be stored in the refrigerator for 2 to 3 months. Cover with a light film of extra-virgin olive oil after each use.

FOR THE SPICY COUSCOUS:
In a medium saucepan, bring the stock or water, salt, olive oil and Harissa to a boil. Turn off the heat and add the couscous, stirring. Cover and let stand for 5 minutes. Fluff with a fork. Serve hot.

Kasi boil pastu masukkan je couscous tu. Memang senang masak.

Bila makan, kepedasan couscous dan combination dengan rencah ayam tu memang menyelerakan. Ada kelainan la. Yang aku perasan, lepas makan memang aku rasa badan sikit panas. Aku agak sebab spices nya. Aku rasa bagus masakan ni untuk orang tengah meroyan masa period macam aku nih, asyik sejuk je..

Last,

Enjoy tau kalau masak! Sangat sedap bila dimakan terus lepas masak (dan jugak bila kelaparan!)

p/s: Eet smakelijk!

Lamb and Harissa

INGREDIENTS
(For the marinade)
1 tablespoon corinader seeds
1 tablespoon cumin seeds
3 tablespoons harissa
1 lemon juiced
2 tablespoons extra-virgin olive oil
4 cloves garlic, minced

(For the lamb)

1 3 lb shoulder of lamb, boned and butterflied
kosher salt and freshly ground pepper

(For the Moroccan yogurt sauce)
1 cup yogurt
1 cup cucumber, peeled, seeded and coarsley grated
1/4 cup mint, minced
3 tablespoons preserved lemon, minced
kosher salt and freshly ground pepper

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2 responses to “Mediterranean style: Moroccan chicken tagine with spicy couscous

  • Ayu

    Nak bayangkan rasanya tapi xterbayang. Tapi dok bajet2 mesti sedap punyalah! : ) Teringat ayam percik Kak Yani.

    • Riani&Ridzuan

      Tu la, masa masak pun duk try imagine cemanalah rasanya.. masakan ni rasa manis bila mula makn, n sebab couscous tu pedas jadi sedap laa… takleh reheat, xsdap. Ayam percik lama dh xbuat.. huhuhu.. kena buat nih napaknye.

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