Can you ever have too many chicken recipes? This one’s rich and delicious. It’s a simplified version of a standard North African dish, that can be found in David Scott’s Traditional Arab Cookery, a book so much used in our kitchen that our copy’s yellowed by turmeric. If you have a whole chicken and can make a stock from the carcass, it will be all the nicer. Rice or couscous (except for the gluten-intolerant) will go perfectly – for recipes, see Olive Oil, Garlic & Parsley.
- 100 g almonds (shelled)
- 1 chicken (approx 1.5 kg), jointed, or 4 joints, leg or breast
- salt and freshly ground pepper
- 2–4 cloves of garlic
- 2 tbsp parsley
- 100 ml olive oil
- 1 tsp turmeric
- 275 ml chicken stock (for a homemade one, see a recipe in Olive Oil, Garlic & Parsley) or water
Blanch and peel the almonds by dropping them into boiling water for a couple of minutes and removing the skins, which come off satisfyingly easily.
Skin the chicken pieces as far as possible and season generously with salt and pepper.
Crush the garlic and chop the parsley finely.
Let the garlic take colour in about three-quarters of the olive oil, heated in a thick-bottomed frying or sauté pan (with a lid). Stir in the turmeric before adding the chicken pieces and browning these all over.
Meanwhile, bring the stock, or an equivalent amount of water, to the boil and pour over the chicken to cover. Stir in the chopped parsley, seal with a lid, and simmer for about 1 h, turning the chicken over 2–3 times, and adding more stock or water if necessary.
Towards the end of the cooking time, fry the almonds in the last quarter of the oil, drain on kitchen paper, and scatter over the chicken just before serving.
This lovely recipe comes from a French blog called A Taste of My Life, which is full of good things. It can be made with fresh or frozen fillets. We enriched the dish by making a stock from prawn heads and shells, cooked for 15 min with a bay leaf, dried celery, salt, and 1 l water. Rice is an excellent accompaniment. For the gluten-tolerant, couscous grain (with a few raisins – see Olive Oil, Garlic & Parsley, the book, for a method) is also nice. Any left-over ragoût can be re-heated successfully.
- 1 lge onion
- 1 clove of garlic
- 2.5 cm fresh ginger
- 2 lge tomatoes or 400 g tinned tomatoes
- 500 g firm white fish fillets (hake, ling, cod)
- 400 g tin chick peas
- a handful of dried almonds
- ½ bunch of fresh coriander
- 1 tbsp olive oil
- 1 tbsp cumin powder
- 1 tbsp turmeric
- 1 cinnamon stick
- 1 lge pinch of chilli powder or cayenne pepper
- ½–1 l fish stock
- 2 tbsp honey
- freshly-ground pepper
First prepare all the ingredients as the cooking steps follow each other fairly fast and furiously. Slice the onion, crush the garlic, and grate the ginger; chop the tomatoes, if using fresh.
Cut up the fish fillets into chunky pieces and drain the chick peas.
Put the almonds in a small pan of water and bring to the boil. Let them bubble for a few seconds before skinning/peeling them.
Wash and dry the coriander.
Heat the oil in a thick-bottomed sauté pan and soften the onion on a low heat for 5 min, turning it over occasionally.
Work in the crushed garlic, grated ginger, cumin, turmeric, and the cinnamon stick for a couple of minutes before adding the chilli powder or cayenne pepper, the tomato, a large pinch of salt, and fish stock to cover, and simmering for 10 min with frequent stirring.
Add the fish to the sauté pan and simmer for another 5 min or until the fish is almost cooked. At the same time, grill the almonds lightly.
Mix the drained chick peas and the honey in to the fish and cook another 2–3 min. Season with salt and freshly ground pepper to taste.
Snip in the coriander, scatter over the almonds, and serve.