Dajaj Muhammara Food

BRAISED MOROCCAN CHICKEN (D'JEJ MHAMAR)

Steps:

• Soak vermicelli noodles in hot water until softened, about 15 minutes. Drain and add raisins, 1 tablespoon cilantro, 1 clove grated garlic, 1 teaspoon chopped preserved lemon, 1/4 teaspoon ginger, 1 dash turmeric, salt, and pepper.
• Clean the chicken, keeping the skin intact. Stuff with the prepared vermicelli. Tie legs closed with kitchen string. Remove seeds from preserved lemon and cut into 2 or 3 pieces.
• Heat oil in a stock pot over medium heat. Add grated onion, preserved lemon, remaining 3 tablespoons cilantro, remaining 3 cloves garlic, 1 teaspoon salt, 1/2 teaspoon black pepper, remaining 1/2 teaspoon ginger, cinnamon, and 1/4 teaspoon turmeric. Stir together over medium heat. Add chicken and fry, being sure it doesn't stick and break the skin, about 2 minutes on each side.
• Add enough water that the chicken is about half immersed. Add saffron. Cook until chicken is no longer pink in the center, 30 to 40 minutes, checking water level occasionally. Add olives about 15 minutes before the chicken is finished. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove the chicken to a plate and reduce the sauce until it is thick, 10 to 15 minutes.
• Pat the chicken dry and remove kitchen string; place in a baking dish. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Broil chicken in the preheated oven, turning as needed, until skin is darkened and crisp, about 5 minutes total.
• Spread the sauce on a platter and place chicken on top.

DAJAJ MUHAMMARA

Steps:

• Prepare the marinade by whirling the ingredients in a blender or whisk by hand.
• Rub most of the marinade all over the whole chicken or chicken parts, saving some marinade for basting.
• Cook the chicken in manner preferred, basting with additional spice paste.
• Serving suggestion: I served the chicken (boneless chicken thighs) over a bed of whole wheat couscous accompanied by a simple loose leaf salad.
• Servings estimated. Cooking time will vary.

MUHAMMARA (RED PEPPER & WALNUT DIP)

Steps:

• Heat the oven to 220C/200C fan/gas 8. Roast the peppers for 25-30 mins, turning halfway, until tender and starting to blister (if they don't blister, grill them for a few minutes). Cool a bit, then peel and discard the skins. Discard the seeds and finely chop the flesh. Toast the walnuts for 5 mins until lightly browned.
• Grind all but four of the walnut halves in a spice grinder until they are quite fine but still have some texture. Mix the ground walnuts with the peppers, then add the molasses, spices, tomato paste, garlic, breadcrumbs and sea salt, mix well and season.
• Serve the muhammara on a small plate, drizzling with some olive oil. Add the whole walnuts to the centre and some coriander around the edge.

MUHAMMARA

Steps:

• Place the peppers in a food processor fitted with the steel blade, and pulse several times, until they are reduced to a pulp. Add the walnuts, bread crumbs, spices, and sugar and process until the ingredients are ground and amalgamated. Scrape down the sides of the bowl.
• Add all of the remaining ingredients. Process to a paste, scraping down the processor from time to time. Taste and adjust salt. If desired, thin out with a little more olive oil. Refrigerate until close to serving time, then bring to room temperature to serve, with vegetables and/or bread.

MUHAMMARA (RED PEPPER AND WALNUT SPREAD)

Steps:

• Combine pepper, scallions, lemon juice, cumin, salt, 2 teaspoons pomegranate molasses, ½ teaspoon red pepper flakes, 4 tablespoons olive oil and all but 2 of the walnuts in a food processor and purée until mostly smooth.
• Add 4 tablespoons bread crumbs and pulse to combine. If mixture is still too loose to hold its shape, add remaining bread crumbs and pulse again. Season to taste with salt and red pepper flakes.
• Scrape spread into a bowl and make a well in the center with the back of a spoon. Drizzle 1 tablespoon olive oil, 1 teaspoon pomegranate molasses and ½ teaspoon red pepper flakes in the well. Crush the reserved walnuts between your fingers and sprinkle over the top.

KUWAITI CURRIED CHICKEN (QUWARMAH ALA DAJAJ)

Steps:

• Rinse and wipe chicken pieces dry and sprinkle with salt.
• Combine baharat and turmeric and rub half onto chicken pieces. Leave for 15 minutes.
• Heat olive oil and brown chicken pieces on each side. Remove to plate.
• Add onion and fry gently until transparent.
• Add garlic, ginger, remaining spice mixture, and cinnamon bark to the onion and fry for 5 minutes stirring often.
• Add tomato sauce, water, salt to taste, and loomi pierced twice with a skewer or loomi powder. Bring to a high simmer.
• Add chicken pieces and okra if using, reduce heat to low and simmer very gently for 1 1/2 hours until chicken is tender and sauce is thick.
• Serve hot with Recipe #79179 or other basmati rice dish and salad.
• Enjoy!