Articles on Recipe Matters:

The African Chicken Delight

Welcome to the Gourmet Chicken Series. Today we bring you Moroccan Chicken.

Moroccan cuisine is considered as one of the most diverse cuisines around the globe. The reason is because due to Morocco;s interaction with the outside world throughout time. The cuisine of Morocco is a mix of Berber, Moorish, Middle Eastern, Mediterranean and African cuisines. The cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan refined Moroccan cuisine over the centuries and created the basis for what is known as Moroccan cuisine today.

Ingredients:
2 tbsp. butter
2 tbsp. vegetable oil
2 Broiler-fryers cut into pieces
2 chopped medium onions
1 chopped clove garlic
1 cup ground almonds
1 tbsp. dried basil
1/2 tsp. pepper
1/2 cup honey
1-1/2 cups of chicken broth
2 tbsp. corn starch
1 lemon for juice

Method:
1. In a casserole heat butter and vegetable oil and brown chicken.
2. Season with salt and pepper and remove.
3. In the remaining fat cook onions and garlic until translucent.
4. Add next 4 ingredients, cook over gentle heat stirring until well mixed.
5. Combine the broth and corn starch and add to the contents of the casserole over high heat.
6. Cook and stir sauce thickens.
7. Remove from heat and stir in lemon juice.
8. Replace chicken, spooning sauce over chicken.
9. Bake in covered preheat oven at 350º for 1 hour.

BON APÉTIT......

Chris Jacob
22 Jan 2007

http://www.gourmetchicken.info

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check he was involved in global enterprises covering bereavement and business broking, writng a couple of books, becoming an art ditributor and developing an education platform for the new millenium. Chris can always be found having a good time on the dance floor and at any good restaraunt around town usually with a wine in his hand. He currently has no permanent residence but still calls Australia home.

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An Indian Rice Delight Makes Taste Buds All Over The World Enter Nirvana

Welcome to the Gourmet Indian Series. Today we bring you Chicken Biryani.

Ingredients:
8-10 oz basmati rice rinsed 2 tbsp. olive oil
2 chopped onions
2 chopped garlic cloves
1 tsp. finely chopped fresh ginger
4 boneless skinless chicken breasts
¼ tsp. cayenne pepper
½ tsp. ground cumin

Garnishing:
1 tbsp. fried onions
2 tbsp. toasted flaked almonds
1 tsp. ground coriander
a pinch of nutmeg
¼ tsp. ground cinnamon
¼ tsp. turmeric
6 fl oz natural yogurt
1 tsp. sugar
3 tbsp. raisins or sultanas
salt and black pepper

Method:
1. Boil the rice in 3 pts water with a little salt for 8 minutes, stirring once and keeping the water at a rolling boil.
2. Drain and reserve. Meanwhile, thinly slice the chicken breast.
3. In a large saucepan or casserole with a tight fitting lid heat the oil and fry the onion, ginger and garlic for 2 minutes, stirring constantly.
4. Add the chicken, raise the heat and stir fry for 3 minutes.
5. Add all the ground spices and stir again for a few seconds.
6. Add the yogurt and stir for one minute, then add the sugar and raisins or sultanas and stir again. Check seasoning.
7. Put the rice on top then cover the saucepan with foil or a damp tea towel and put the lid on tightly.
8. Reduce the heat to low and cook undisturbed for 10 minutes.
9. Remove from heat and rest, still covered, for 5 minutes.
10. Uncover, sprinkle with the garnishes and serve.

BON APÉTIT

Chris Jacob
08 Feb 2007

http://www.gourmetindian.info

Born 25th December 1981 in Melbourne, Australia, Chris (also known as CJ) graduated from Monash University in 2003 after completing Bachelor degrees in Commerce and Business Systems. He went on to co-own a Computer Troubleshooters franchise which also introduced him to the opportunities of writing for the News Corp, mX newspaper and Metro News in Australia. He continues in that jounalistic capcity today. He sold the business in late 2005 allowing him to pursue other opportunities both around Australia and abroad. At last check

Black Bean Salad

INGREDIENTS FOR THE DRESSING:

2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
3 to 4 tablespoons fresh lime juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper

INGREDIENTS FOR THE SALAD:

2 cans (15 ounces each) black beans, drained and rinsed
kernels of 3 ears cooked corn*
1/4 cup chopped fresh cilantro
1 small red onion, chopped
1 avocado, pitted, peeled, and chopped
2 large tomatoes, peeled, seeded, and chopped
2 fresh jalapenos, seeded and minced

* May substitute a 10-ounce package of frozen corn, cooked and drained.

TO PREPARE:

Whisk olive oil, vinegar, lime juice, salt, and pepper until combined. Set aside.
Combine black beans, corn, cilantro, onion, avocado, tomatoes, and jalapenos in a large serving bowl. Toss salad gently to mix. Pour dressing over salad and toss gently to coat.

SERVES: 6 - 8

Junior League of Houston
18 Apr 2007

Copyright 1996 The Junior League of Houston, Inc. All rights reserved. Visit The Junior League of Houston web site (http://www.juniorleaguehouston.org/?nd=dept_cookbooks) to purchase copies of Stop and Smell the Rosemary, Recipes and Traditions to Remember and other fine cookbooks, or call (713) 627-COOK.