Tuesday, November 22, 2011

Moroccan chicken and Roasted squash with prunes

Had read up this recipe a few days back. Earmarked it as something the Hegdes would love!

For the Moroccan chicken I needed:
2 thigh pieces of chicken (1/2 lb)
1 1/2 Tbspn of minced fresh ginger
2 tspn coriander powder
1 tspn cinnamon powder
2 tbspn olive oil
Salt and pepper to taste

To make it:
Pressure cook the chicken , drain and set aside.(The broth went into a soup)
In a pan heat the olive oil and fry the ginger till fragrant.
Shred the chicken into the pan and sear till done. Add the cinnamon with coriander and toss.
Add salt and pepper to taste.
Serve piping hot.
For the roasted Acorn squash with prunes:
1/2 of a small acorn squash seeded and sliced small and thin
2 tbspn prunes pitted and slivered
2 tbspn of garlic - minced
1 cup cabbage- shredded
2 tbspns olive oil
salt and pepper to taste

The way it is done:
Heat oil in a pan and fry the garlic till fragrant. Add the sliced squash and roast till golden brown. Add the cabbage and toss some more. Add the prunes ,salt and pepper
Stir and serve hot.

We had the above for dinner, with chicken soup ( from the broth) and garlic bread.

I sometimes envy the people who will take the time to gourmet cook meals. For them I want to underline that the original recipe had the squash oven roasted at 350f for 20 mins and then added to the pan with the prunes!

Also while I used the cabbage that I had handy I think the crunchy kale would work very well here too! Actually might try collards or any other greens!

All in all a delicious meal! Truly enjoyed by all 4 of us.

Once again...Thank you for rooting for SousChef

From our table to yours....Bon Appetite.

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