alanj@nevermore.wv.tek.com (Alan Jeddeloh) (02/09/91)
Here are two of our favorite recipes from Christine Osborne's _Cooking the Middle Eastern Way_ (Cartwell Books, Secaucus, NJ ISBN 0-89009-838-7) This is a fine book with wonderful recipes which I heartily recommend. Both recipes take a while, they are not quick meals, but are not difficult. Most of the time is waiting for the sauces to boil down (foot: tap-tap-tap on the floor). We usually make a few changes in the interest of reducing our fat intake. Our substitutions are noted in the ingredients and method <like this>. CHICKEN in YOGHURT Serve 4: 1 Stick butter <1/4 cup olive oil> 4 shallots, finely chopped 1 chicken, 2 1/2 to 3 pounds in pieces <skinned> <or equivalent chicken pieces> a small bunch parsley, chopped 1 tsp dried thyme 1 cup chicken broth <canned is fine> 1/2 tsp salt freshly ground black pepper juice of 1 large lemon 2 tsp all-purpose flour 1/2 Cup light cream <skim milk> 1/2 cup plain yogurt <non-fat yogurt> Method: Melt butter in large deep skillet <use the olive oil>. Add chicken pieces and cook, turning frequently until golden brown on all sides, about 10-15 minutes. Add shallots, the parsley and thyme and cook until the shallots are transparent. <drain most of the oil> Add the broth, salt and lots of pepper, and simmer on low heat for 30 minutes, turning then chicken pieces at intervals. If the sauce evaporates too quickly add a little of the lemon juice and some water. Meanwhile, preheat the oven to 450 degrees F. Mix the flour with the cream <skim milk>, blend in the yogurt and add the lemon juice. Now grease a shallow ovenproof dish and place the chicken in it. Pour the sauce from the skillet into the cream mixture and blend slowly. Pour this mixture over the chicken and cook for 15 minutes. Reduce the heat to moderate, 350-375 degrees F, and cook a further 15 minutes. Serve with pureed potatoes and a green salad. CHICKEN WITH OLIVES Serves 4: 1 Chicken, about 3 pounds, cut into pieces <skinned> <or equivalent chicken pieces> 3 cups green salad olives, pitted and chopped <stuffed w/ pimento is OK> salt & pepper 3 cloves garlic, crushed 3 tablespoons olive oil 1 teaspoon freshly grated ginger 1 teaspoon tumeric -or- 2-3 strands saffron 1 1/2 cups chicken broth <canned is fine> 1 teaspoon paprika 1 teaspoon ground cumin 1/2 cup lemon juice Method: Boil the olives three times in a deep saucepan. Change the water on each occasion, except the last when you should use 1 cup of water with a pinch of salt <objective here is to greatly reduce the salt in the olives, We use a number of water changes and leave of the salt pinch at the end> Remove from the stove and press the olives with a potato masher to extract more juices. Set aside. Saute the garlic in the oil in a large deep skillet. Add the ginger, tumeric or saffron, chicken pieces and the broth. Cover and cook slowly over medium heat, turning at intervals, about 30-40 minutes. When the chicken is tender, remove it from the skillet and keep warm. Now reduce the broth until it becomes thick and pungent. <reduce volume by 1/2> Add the paprika, cumin, lemon juice and more salt and pepper according to taste. Simmer for a minute, then add the olives and their juices, stir well and allow the sauce to further thicken, about 12-15 minutes. When ready to serve, place th chicken in the skillet and heat in the sauce. Serve each portion garnished with olives, with Arab bread <pita> to mop up the sauce, rice pilaf and chopped salad. Alan Jeddeloh alanj@nevermore.wv.tek.com