CHICKEN WITH ARTICHOKES AND LEMON RECIPE - NYT COOKING
If you like artichokes as much as I do, this recipe, often made at Passover by Jews from Morocco, is for you. You can use fresh or frozen artichokes, though trimming fresh artichokes is worth the effort for their delicate texture. To save waste, boil the trimmed artichoke leaves about 15 minutes until tender in water with a lemon, then enjoy them for lunch, dipping them into an easy sauce of yogurt spiked with a spoonful of Dijon mustard. Easily made in a frying pan, this tagine goes well with couscous, or a quinoa or bulgur pilaf, though that might depend on your Passover traditions, and Moroccan Jews do not allow rice or couscous. The dish can easily be made a day or two in advance and refrigerated or even frozen.
Provided by Joan Nathan
Total Time 1 hours
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- If using fresh artichokes, fill a large bowl with water. Cut 1 lemon in half then squeeze the juice into the water; add the spent lemon halves to the bowl, too.
- Prepare the artichokes one at a time, rubbing them all over with the spent lemon halves as you cut and expose the inner artichoke heart. First, cut off at least 1 inch of the thorny top. Trim the stem near the heart, leaving about 2 inches of stem if possible, then peel off the outer green fiber of the stem. Using your fingers, tear off the tough outer leaves, then switch to a sharp paring or bird’s beak knife, when necessary, to shave more inner artichoke leaves until you reach the tender pale green or yellow leaves and create a bulbous shape. Gently open the leaves and remove the choke using a grapefruit spoon or melon baller, then scrape and tear (or slice) the remaining leaves off so that only the bottom remains. Cut the artichoke heart in quarters; put the quarters in the lemon water as you work to prevent discoloration. Discard the rest of the artichoke, leaves and stem, or reserve for another use.
- Pat chicken dry, then season all over with salt and pepper. In a large skillet, warm the olive oil over medium-high heat, then add the chicken, skin-side down. Cook, undisturbed until well browned, 7 to 8 minutes. Flip and brown the other side, about 5 minutes. Transfer chicken thighs to a plate and spoon out about 3 tablespoons of fat from the pan, if desired. (You can discard the excess fat or save for another use.)
- Return the skillet to medium heat and add the onion, garlic, parsley and saffron. Season with salt and pepper, and cook, stirring occasionally, until onion is translucent, about 5 minutes. Sprinkle the cinnamon over the onion, then stir to combine.
- Add the broth to deglaze, scraping the bottom of the pan, and bring to a simmer over medium-high. Return the chicken to the pan, nestling it into the pan skin-side up. Arrange the artichokes between the chicken pieces, cover, and simmer over medium-low until the chicken is cooked through, 20 to 25 minutes. Remove the chicken with a slotted spoon and transfer to a plate.
- Raise the heat to medium-high and cook until the sauce is thickened and the artichokes slightly browned, about 5 minutes. Stir in the juice from half the remaining lemon, taste, and adjust with salt and more lemon juice if needed. Spoon artichokes and pan sauces over the chicken, sprinkle with parsley to garnish, and serve.
SEAFOOD PAELLA RECIPE | EPICURIOUS
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
Provided by Claudia Roden
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Fry the onion in the oil in a 16-inch paella pan until soft, stirring often. Stir in the garlic, and before it begins to color, add the tomatoes. Add the sugar, salt to taste, pimentón (or paprika), and saffron, stir well, and cook until the tomatoes are reduced to a jammy sauce and the oil is sizzling. Add the squid and cook, stirring, for a minute or so. Add the rice and stir well until all the grains are coated. (You can prepare the dish to this point up to an hour in advance.)
- Bring the stock and wine to a boil in a saucepan. Pour over the rice, bring to a boil, and add salt to taste (even if the broth tastes a bit salty, it will not be salty when it is absorbed by the rice). Stir well and spread the rice out evenly in the pan (do not stir again). Cook the rice over low heat for 18 to 20 minutes, moving the pan around and rotating it so that the rice cooks evenly. Lay the shrimp on top after 10 minutes and turn them when they have become pink on the first side. Add a little more hot stock toward the end if the rice seems too dry and you hear crackly frying noises before it is done. When the rice is done, turn off the heat and cover the pan with a large piece of foil.
- Steam the mussels with a finger of water in a pan with a tight-fitting lid. As soon as they open, they are cooked. Throw away any that have not opened.
- Arrange the mussels on top of the paella.
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SEAFOOD PAELLA RECIPE | EPICURIOUS
This is the dramatic seafood paella that looks stunning, with crustaceans and shellfish. You can vary the quantities of seafood and also use crab, crayfish, or lobster (boil them separately).
From epicurious.com
Reviews 3.3
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Reviews 3.3
- Arrange the mussels on top of the paella.
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Apr 13, 2022 · Artichokes and Preserved Lemons with Honey and Spices. 3 garlic cloves, crushed. 3 tablespoons extra virgin olive oil. 1/4 –1/2 teaspoon powdered ginger. Pinch of turmeric. Juice of 1 lemon. 1 1/ – 2 tablespoons liquid honey. The peel of 1 1/2 preserved lemons, cut into strips. 1 pound (1 1/2 packets) frozen artichoke bottoms
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BASIC RISOTTO | RICARDO
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Apr 28, 2011 · Sounds soooooo delicious. Do you think I could cover the bottom of the pie shell with raspberry jam, then add the coconut mixture ? Would I have to pre cook the pie shell. My husband loves those coconut tarts you see on buffets with Rasberry bottoms …
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EGGS SARDOU - WIKIPEDIA
Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce.It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and at Brennan's.Eggs Sardou …
From en.m.wikipedia.org
From en.m.wikipedia.org
See details
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Dec 15, 2021 · In the Mediterranean, meals rely heavily on plant-based recipes favoring legumes, whole grains and loads of fresh vegetables and fruits. This recipe fully embraces that philosophy, …
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55 PLANT PARADOX RECIPES + 36 MEALS: LECTIN-FREE DIET COMPLE…
Add the artichokes and, holding the top firmly, shake to cover. Place the artichoke hearts on the baking sheet and bake for 20 to 25 minutes, turning the artichokes or shaking the pan two or three times, until the artichokes …
From humanfoodbar.com
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38 VEGAN CAMPING FOOD IDEAS FOR PLANT-BASED ADVENTURERS
Dec 10, 2020 · Campfire Paella with Artichokes and Poblanos. This campfire paella is packed with tasty vegetables and spices, and can be made vegetarian, vegan, or gluten-free – a camping meal that everyone can enjoy! ... Spiked Pumpkin Chai. Our 21+ and over twist on the Pumpkin Spiced Latte craze. Bottoms …
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Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations. Published six times a year, each issue contains more than 50 authentic recipes…
From louisianacookin.com
From louisianacookin.com
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EASY COCONUT PIE (ONLY 5 MINUTES OF PREP!) - BELLY FULL
Apr 28, 2011 · Sounds soooooo delicious. Do you think I could cover the bottom of the pie shell with raspberry jam, then add the coconut mixture ? Would I have to pre cook the pie shell. My husband loves those coconut tarts you see on buffets with Rasberry bottoms …
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