Text 5126, 87 rader
Skriven 2013-09-26 12:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: learning 227
====================
 ML> I think that was part of the original mission of home economics -
 ML> to give the future housewife and mother enough grounding in these
 ML> subjects to forestall bankruptcy, shame, and starvation. As with
 ML> many subjects, severe dilution has become the order of the day.
 DD> They may have done at some point in time. But, not in 1958 when I took
 DD> Home-Ec as an elective. Most of the girls in the Home-Ec class were
 DD> studying for their MRS degree. Those interested in furthering their
 DD> education or going into (gasp) actual careers eschewed Home-Ec and took
 DD> physics, chemistry and advanced maths. 

But maybe the ones who took Home Ec learned to cook?

Running in the circles I do, I find career women by and large
don't cook, a sad thing. The really smart ones marry men who
are as enthusiastic in the kitchen as they are elsewhere.

 -=> Dave Drum said to Ruth Haffly <=-

 RH> I don't either. Steve got a bit carried away with the various "hots"
 RH> when he made the Moroccan chicken the other day. In addition to the
 RH> cayenne and other hots in the recipe, he put in some harissa and I
 RH> don't know what all else. I let him have the left overs; it was too hot
 RH> for me to enjoy.
 DD> Odd, all of the Moroccan chicken recipes I have are pretty mild, even
 DD> if using exotic (to middle America) ingredients. I have seven
 DD> different recipes in my Meal Muncher database and not a single one
 DD> calls for chile in any way. Apricots and pistachios seem to be a
 DD> common thread as well as rice or cous cous.

I was mulling this over, as Moroccan is a fairly spicy cuisine.
First I thought, well, they make this nasty chicken thing and
then they fix it up with harissa to taste; but I was pretty
certain that the nasty chicken thing, from my hazy memories,
was not unhot.

Chicken and apricot tagine
cat: Moroccan, stew
servings: 4

200 g chicken breast, cut into large cubes
600 g chicken thighs or wings
1 Tb harissa paste
1 Tb vegetable oil
1 onion, sliced
2 garlic cloves, crushed
1 ts ground cinnamon
1 ts ground cumin
1 ts ground ginger
1 ts ground turmeric
1 ts chilli flakes
450 ml lamb stock
100 g dried apricots, quartered
400 g tin chopped tomatoes
400 g tin chickpeas, rinsed, drained
salt and freshly ground black pepper
2 Tb freshly chopped mint
2 Tb freshly chopped parsley
couscous, to serve
Greek-style yoghurt
flaked almonds, to serve

Mix the chicken breast and thighs (or wings) with the
harissa paste in a bowl until well combined. Cover
with clingfilm and chill in the fridge for 2 hr.

Heat the vegetable oil in the base of a tagine dish
or heavy-based casserole dish. Fry the chicken for 2-3 min.
Remove from the dish using a slotted spoon and set aside.

Fry the onion for 5 min or until soft. Stir in the garlic
and spices.

Add the meat back to the dish, along with the stock,
apricots and tomatoes. Season with salt and freshly
ground black pepper. Bring to the boil, cover with the
lid and simmer 1 hr. (Add the chickpeas after 45 min
and stir until well combined.)

Stir in the mint and parsley at the end of cooking.

Serve alongside couscous and Greek-style yoghurt,
topped with the almonds.

www.bbc.co.uk/food/recipes/chicken_and_apricot_97224
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)