Jun 202010
 
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It is very rare that I buy a cookbook and want to make 90% of the recipes in the book….very rare. So, when Moro: The CookbookDavid Lebovitz recommended all three Moro cookbooks, I had to check them out. It took me about 2 minutes to decide to purchase all three:

Moro is a restaurant in London that specializes in Moorish cuisine, which has Moroccan and Spanish influences. It is owned by Sam and Sam (Samantha) Clark, who met at the River Cafe, married, and went on a three-month honeymoon in their camper-van to Spain, Morocco, and the Sahara desert. When they returned with a slew of ideas, they opened Moro in 1997 and have been enticing customers with their delicious offerings ever since.

So far, I have made two recipes from this cookbook and I can’t wait to make more. Even though there are some seafood and pork recipes in the cookbook, you can easily replace them with fish, lamb, beef, or chicken. There are also quite a number of vegetarian recipes in all three books, especially Moro East, which is based on the allotment they had at the famous Manor Garden Allotments, which were unfortunately bulldozed in 2007 to make way for the 2012 Olympics. The allotments were started in 1900 and had 80 plots which were owned by a diverse ethnic population. Some of the recipes in Moro East were inspired by the Clarks’ allotment neighbors from Turkey and Cyprus.

For Shabbat, I made a delicious chicken dish with saffron, whole garlic cloves, raisins and pinenuts. The sauce is creamy with a subtle hint of saffron. It is very important that you use high quality saffron for this dish. I served it with a Persian short-grained brown rice mix of herbs, pistachios, almonds, and raisins, and French green beans. It is easy to make and could even be made a day ahead.

Mr BT was in heaven over this dish. Now I have to convince him to take me to the not cheap (!) Moro restaurant next time we go to London.

Pollo Al Ajillo con Piñones y Pasas y Azafrán - Chicken with Garlic, Pinenuts, Raisins and Saffron

Serving Size: 4

From Casa Moro by Sam and Sam Clark

6 tablespoons olive oil

12 garlic cloves, peeled

1 medium chicken, cut into eighths

150ml (2/3 cup) light white wine or fino sherry or half white wine and half sherry

50 threads saffron, infused in 7 tablespoons boiling water

100g (2/3 cup) golden raisins, soaked in warm water

75g (1/2 cup) pinenuts, lightly toasted

Salt and pepper

In a dutch oven, heat the olive oil over medium heat until hot. Add the garlic, fry until golden, remove from the pan and set aside. Season the chicken with salt and pepper (pepper only if using kosher chicken) and place the breasts, skin-side down in the pan. Cook on both sides until the skin is crispy and a deep golden brown. Remove from the pan and set aside. Add the rest of the chicken pieces and cook until golden brown.

Add the white wine or sherry and the saffron in its liquid to the pan, shaking the pan until the oil and the wine are emulsified. Reduce to a simmer and cook the chicken legs and thighs for about 15 minutes. Add the chicken breasts, garlic, drained raisins, and pine nuts. Season with additional salt and pepper, and cook with the cover on for an additional 10-15 minutes or until the breasts are fully cooked.

The sauce should have the consistency of single cream. If the sauce is too thick, add a little water or reduce the sauce if it is too thin. Serve with rice or roasted potatoes and a salad or a green vegetable.

http://www.baronesstapuzina.com/2010/06/20/chicken-with-garlic-pinenuts-raisins-and-saffron/

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Baroness Tapuzina

avatarMichelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

  6 Responses to “Chicken with Garlic, Pinenuts, Raisins and Saffron”

  1. That sounds and looks so good! Yummy!

    Cheers,

    Rosa

  2. This looks wonderful and a very elegant way of achieving a flavorful dish with few ingredients. Bravo to Sam and Sam and to you! What is the Persian rice mix? It sounds very good too.

    • avatar

      Thanks Faye, it was very simple to make. You can buy different rice mixtures in bulk at the Shuk and also a some stores. I bought this at Eden Teva Market in Netanya. You can find, for example Persian, Bukharan, Indian, and Iraqi mixtures.

      I do like to make rice pilafs from fresh ingredients, but these rice mixtures are a big help when you don’t have a lot of time to prepare everything.

  3. I made this a couple of nights ago. It was DELISH, and even better the next night. Thanks!

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