Far East Spiced Chicken Food

MOROCCAN-SPICED CHICKEN

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 450 degrees F. Toss the green beans and carrots with 2 tablespoons olive oil, 1/2 teaspoon each ras el hanout and salt and a few grinds of pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, adding the almonds halfway through, 25 to 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 teaspoon ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower oven rack until cooked through, about 10 minutes.
• Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives and harissa. Cook until the apricots soften and the broth is reduced by two-thirds, about 5 minutes; season with salt. Pour any accumulated juices from the chicken into the sauce.
• Slice the chicken and serve with the roasted vegetables. Spoon the sauce over the chicken.

CHICKEN MACHBOOS (BAHRAINI SPICED CHICKEN AND RICE)

Steps:

• Heat the oil in a large Dutch oven over medium-high heat and fry the chicken pieces on both sides until the skin is brown and crispy. Transfer the chicken to a plate and leave the remaining oil in the Dutch oven.
• Add the ghee (or butter), reduce the heat to medium, and fry the onions until starting to brown, about 10-12 minutes.
• Add the ginger, garlic, and green chile pepper and saute for another 2 minutes.
• Add the baharat and turmeric and cook for another minute.
• Return the chicken pieces to the Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon, ground cloves and salt. Add the chicken stock and stir to combine. Bring it to a boil, reduce the heat to low, cover and simmer for one hour.
• Add the cilantro, parsley and drained rice and stir to combine. Return it to a boil, reduce the heat to low, cover, and simmer for another 15-20 minutes until the rice is done and has absorbed the liquid.
• Transfer the chicken and rice to a serving dish (either leave the chicken pieces tossed in with the rice, or place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of rosewater (optional).
• Serve with a green salad and yogurt raita.

FAR EAST SPICED CHICKEN

Steps:

• Preheat oven to 450*.
• Tear off 4 (12 X 18) inches sheets of aluminum foil. Use nonstick foil or spray foil sheets with nonstick cooking spray.
• Combine spices.
• Center 1 breast half on each sheet of foil.
• Sprinkle and rub spices over chicken, turning chicken to coat evenly.
• Top chicken with pepper strips. Drizzle with apricot preserves and orange juice.
• Bring up sides of foil. Double fold top and ends, leaving room for heat circulation inside.
• Bake 18 to 22 minutes on cookie sheet.

SPICED CHICKEN

Steps:

• Preheat oven to 350*F, (180*C).
• Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée.
• Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste.
• Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other.
• Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes.
• Meanwhile, in a jug, whisk together the crème fraîche and the curry powder.
• Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes.
• I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.