Poultry

Maraq (Yemeni Chicken Soup)

Serves 6 to 8

As in a pot-au-feu, the broth of this soup is served separately from the meat and vegetables. But unlike the French dish, this Yemenite one is given a brilliant turmeric hue from the spice mixture Hawayij.

6 Whole Chicken legs (about 3‚ lb), drumsticks and thighs split
3 Medium Russet (baking) Potatoes
1 Large Onion, quartered
4 Medium Carrots
1 Bunch Cilantro, tied into a bundle with kitchen string
2 1/2 Tbsp. Hawayij or to taste

Accompaniments: Hilbeh and Zhug

Put chicken and 1 tablespoon salt in a 6- to 8-quart stockpot and cover with water by 2 inches. Bring to a boil, and then reduce heat and simmer, uncovered, skimming foam, 15 minutes.  Meanwhile, peel and halve potatoes.  Stir potatoes into broth along with onion, carrots, cilantro, 2‚ tablespoons Hawayij, and enough water to cover if necessary, then simmer, covered, until vegetables are very tender but not falling apart, about 1 hour.  Transfer chicken and vegetables to a platter and keep warm, covered. Discard cilantro and season broth with additional Hawayij and salt.  Serve each bowl of broth with a dollop of Hilbeh and with chicken, vegetables, and Zhug on the side.

Zhug (Yemenite Chile Garlic Sauce)

A homemade staple in the Yemeni household, this hot chile and garlic sauce becomes an ingredient itself—and may very well play a recurring role on your table.

6 oz. Fresh Jalapeño Chiles (about 6 medium), coarsely chopped
12 Garlic Cloves
1/4 Cup Water
1 Tsp. Ground Cumin
10 Black Peppercorns
1/4 Tsp. Cardamom Seeds (from a green cardamom pod)
1 Tsp. Sea Salt

Purée all ingredients in a blender, scraping down side, until smooth.

Hilbeh (Yemeni Fenugreek Condiment)

After soaking for two days, the fenugreek seeds release gelatinous properties that—when beaten—give the Hilbeh a billowy texture as delicate as whipped cream.

2 Tbsp. plus 2 Tsp. Fenugreek Seeds
1/2 Cup Packed Cilantro
1 1/4 Cups very cold Water, divided
1/2 Tsp. Fresh Lemon Juice
1 1/2 Tsp. Zhug
1/2 Tsp. Sea Salt

Soak fenugreek seeds in water to cover, replacing water every few hours for the first day and then just once or twice a day, at least 2 days total.  Drain fenugreek and blend with cilantro and 1/4 cup cold water in a blender until ground to a foamy pale-green paste, scraping down side if necessary, 1 to 2 minutes (add more water if needed).   Transfer paste to a stand mixer with 1/4 cup cold water and beat at high speed until mixture is doubled and holds soft peaks (like whipped cream), about 10 minutes.

Add 1/4 cup cold water and beat 5 minutes more.  Repeat 2 times.  At low speed, beat in lemon juice, Zhug, and 1/2 teaspoon sea salt until just incorporated.

Khatte Chicken

Serves 6

2 Lbs. Boneless Chicken
3 Tbsp. Ground Almonds
1 Tsp. Freshly Ground Black Pepper
1 Tsp. Sea Salt
1 Tsp. Cumin Seeds
1 1/2 Tbsp. Minced or Crushed Garlic
1 1/2 Tbsp. Grated Ginger
3 Green Chiles (Serrano) ~ Sliced into 1/8” or less rings
Juice of 1 Lemon
1 Cup Yogurt
1 Medium Onion ~ Sliced into 1/8” or less rings
Saffron ~ A few threads dissolved in 3 Tbsp. Milk
4 Tbsp. Butter

Make a marinade of Ground Almonds, Black Pepper, Salt, Cumin Seed, Garlic, Ginger, Chilies, Lemon Juice, and Yogurt.  Slice chicken into 1 inch strips/pieces and cover with marinade ensuring that chicken is well coated and place in refrigerator for 1 hour.  Preheat oven to 325? F.  Grease an oven proof shallow dish.  Place the chicken pieces in it and arrange the onions over the chicken pieces.  Pour the left over marinade evenly over the chicken and dot it with small pieces of butter.  Place in oven for 20 minutes.  Remove, sprinkle saffron milk over the chicken, and return to oven for another 10 minutes.  Check for doneness and serve hot with Basmati Rice, Raita, Naan, and Chutney.

Foghorn’s Brining Blend

1 Jar Foghorn’s Brining Blend
1 Medium Sized Turkey or Large Chicken
1/2 Cup Kosher Salt
1/2 Cup Brown Sugar
3 Quarts Water
1 Quart Orange Juice or Cider

Directions:  Heat 1 quart of water, add salt and brown sugar.  Stir until dissolved.  Remove from heat.  Stir in 1/2 cup of brining mix. Let mixture steep for about 15 minutes.  Add remaining water and fruit juice.

Rinse turkey with fresh water both inside and out.  Place turkey into nonreactive container and add brining solution.  Bird should be completely covered.  If necessary weigh down bird to keep it submerged.  Cover container and either refrigerate or place in a cool area for at least 8 hours and up to 24 hours.  When time has elapsed, remove bird from brine, and rinse off with fresh water.  If deep frying pat bird dry with towels prior to frying.  Proceed with either roasting or frying.  Discard brining solution.  Do not reuse.

Brining solution may be used with just water in which case use a full gallon.  You may substitute the fruit juice of your choice. Pomegranate makes a great alternative, grape juice does not.  If you have a large bird and 1 gallon is insufficient to cover it, additional solution may be made by increasing liquid in one quart increments by adding one quart of liquid to 2 Tablespoons each of salt and brown sugar.

Persian Chicken Stuffed with Rice (Morgh-e tu por ba berenj)

Serves 4 – 6

1 Large chicken, about 5 to 6 pounds
1 Tsp. Sea Salt
2 Large onions ~ peeled and thinly sliced
3 Cloves Garlic ~ peeled and crushed
1/4 Cup butter or oil
1 Cup Rice ~ cleaned and washed
1 Tbsp. Persian Spice Blend (Advieh)
2 Tsp. Dried Rose petals
1/2 Tsp. Freshly ground black pepper
2 Cups Chicken stock
1/2 Cup Dried tart cherries
1/4 Cup Slivered almonds
1/4 Cup Raisins
1/4 Cup Fresh Lime juice
1/8 Tsp. Saffron Threads dissolved in 1 Tbsp. Hot water
1/4 Cup Butter ~ melted for basting
Lime slices for garnish

Clean and wash chicken.  Blend 1/2 Tsp of the Advieh with 1/8 cup of the butter.  Using your fingers work the spice/butter combination under the skin of the bird and into the flesh.  Brown onions and garlic in a skillet in the other 1/8 cup of the butter.  Add rice, Advieh, Rose petals, 1 teaspoon salt, and pepper.  Cook for 5 minutes, stirring occasionally.  Add chicken stock; cover and simmer over low heat for 20 minutes.  Add cherries, almonds, raisins, and lime juice.  Preheat the oven to 350°F.  Stuff the chicken with the rice mixture and pin or sew the cavity shut.  Place chicken in a greased oven-proof dish or roasting pan, paint with melted butter and cover.  Place pan in the oven and roast for 1 hour.  Remove chicken from the oven and paint it with a mixture of the saffron water and the remaining melted butter.  Cook uncovered for another hour, or until the meat separates easily from the bone.  Baste occasionally with the pan juices. Serve the chicken in the baking dish or on a serving platter.  Garnish with lime slices and accompany with bread, raw vegetables, fresh herbs, and salad.

West African Chicken and Groundnut Curry

Serves 6-8

3 lbs. Boneless, skinless chicken ~ cut into 1 1/2 inch wide pieces
1/3 Cup Flour
2-3 Tbsp Ivory Coast Curry Powder
1 Tsp. Sea Salt
1/3 Cup Olive Oil
2 Tbsp. Fresh Ginger ~ Minced
2 Tbsp. Garlic ~ Minced
2 Serrano Chile Peppers, seeded, de-veined, minced (optional)
4 Cups Chicken broth
1/2 Cup Peanut butter (If sugar free add 2 Tbsp. Brown Sugar)
1 Tsp. Ground Coriander Seeds
8 Green Onions ~ Chopped, greens included
1/3 Cup Cilantro ~ Finely chopped
1 Lime cut into wedges

Rinse chicken and pat dry. In a bowl, combine the flour, 2 Tbsp. of Curry Powder, and salt. Add the chicken pieces and shake to coat well. Heat the oil in a large saucepan on medium high heat. Add chicken pieces and cook 5-10 minutes, tossing occasionally to cook chicken evenly. You may have to cook in batches depending on the size of your pan. Add the ginger, garlic, chile pepper and 1/2 cup of the chicken broth to the saucepan. Cook for 2-3 minutes, scraping the pan and stirring to combine everything well. Add the peanut butter, stirring quickly to incorporate it with the chicken. Add the remaining 3 1/2 cups of broth slowly, stirring continuously to maintain an even texture. Let simmer for 10 minutes. Just prior to serving, add the coriander, green onions, and the remaining 1 Tbsp. of Curry Powder. Adjust seasoning.

Serve with fragrant rice and mashed sweet potatoes. Top each serving with fresh cilantro and a squeeze of lime.

There is ample sauce that could use some good bread such as fresh pita or even Naan.  You’ll find that the peanut butter really tones down the heat.  If you like it warmer just add in the optional Serrano Chiles.

Vindaloo

Serves 4

Vindaloo is typically a fiery hot curry made with pork but works equally well with lamb, chicken, or seafood.

1 lb. Pork, Chicken, Seafood, or Lamb - Cut into fork-size pieces
1 Large Onion – Thinly sliced
1 Red Bell Pepper – Thinly sliced
4 Medium Potatoes – Cut into cubes
1/4 Cup Vinegar
3-5 Tbsp. Vindaloo Masala
2 Cups Water
6 Tbsp. Oil
Cayenne (if desired)
Sea Salt

Heat 2 Tbsp. oil in heavy pan and cook onions until they are a dark brown.  Remove onions from pan and place in blender/food processor.  Add Vindaloo Masala to onions along with the 1/4 cup of vinegar and blend until you have a smooth paste; add water if necessary. Brown potatoes in pan using 2 Tbsp. of oil and remove from heat.  Using remaining 2 Tbsp. of oil brown meat lightly.  Add the Vindaloo masala and potatoes and the 2 cups of water. Simmer covered until potatoes are done.  Remove lid and simmer until sauce thickens.  Adjust seasoning to taste.  Serve with Basmati Rice and garnish with sliced red pepper. For a hotter Vindaloo add Cayenne until desired heat is achieved.

Doro Wat (Ethiopian Chicken with Booda’s Berberé)

Serves 4- 6

Doro Wat is perhaps the best known food from Ethiopia and is often referred to as the Ethiopian national dish.  It is traditionally very spicy, but you can adjust the amount of cayenne pepper to your liking.

2  Lbs. Chicken legs and thighs, skinless
Juice of 1 lemon
1 Tsp. Sea Salt
2 Medium Onions, chopped
3 Cloves Garlic, crushed
1 Tbsp. Ginger Root, peeled and chopped
1/4 Cup Oil or butter
2 Tbsp. Paprika
1/2 – 2 Tbsp. Cayenne
2 Tbsp. Booda’s Berberé
3/4 Cup Stock or Water
1/4 Cup Red wine (Optional – Substitute additional stock)
Sea Salt and Freshly Ground Pepper to taste
4 Hard-boiled eggs, peeled (optional)

Mix together the chicken pieces, lemon juice and salt and in a large, non-reactive bowl and set aside to marinate for about 30 minutes. While the chicken is marinating, puree the onions, garlic and ginger in a food processor or blender. Add water if necessary.  Heat the oil, or butter in a large pot over medium flame.  Add the paprika and stir in to color the oil and cook the spice through, about 1 minute.  Do not burn.  Stir in the Berberé and cook for another 2-3 minutes.  Add the onion-garlic-ginger puree and sauté until most of the moisture evaporates and the onion cooks down and loses its raw aroma, about 5-10 minutes. Do not allow the mixture to burn.  Pour in the water or stock and wine, cayenne to taste and the chicken pieces.  Bring to a boil, reduce heat to low, cover and simmer for 45 minutes.  Add water as necessary to maintain a sauce-like consistency.  Add the whole hard boiled eggs and continue to cook for another 10-15 minutes or until the chicken is cooked through and very tender.  Adjust seasoning and serve hot with rice.

Variations
Traditionally, the pureed onions are cooked first in a dry pan without any oil. The liquid evaporates and they take on a unique toasted flavor.  If you try this method, ensure that your flame is adjusted so as to not burn the onions, and stir constantly.  Then add the oil or butter , paprika, and the Berberé and proceed with the recipe.

Sik Sik Wat: Substitute 2 pounds of cubed stewing beef for the chicken.  Proceed with the recipe.

Vegetable Wat: Substitute 2 pounds of small zucchini, halved and quartered. Proceed with the recipe, however only cook long enough for the zucchini to be cooked through.

Braised Chicken with Lemon Thyme Cream Sauce

Serves 4

4 Bunches of Scallions – Greens trimmed and reserved
1 Cup of Chicken or Vegetable Stock
2 Tbsp. Lemon Thyme
1 Bay Leaf
4 Chicken Breasts
Flour for dredging
1/4 Cup Olive oil for frying
1/2 Cup Dry White Wine
1/2 Cup Heavy cream
Sea Salt
Freshly Ground Black Pepper
Thyme for Garnish

Pound chicken breasts into thin paillards.  Rinse, pat dry, and season chicken with Salt and Pepper and dredge in flour. In a large skillet over medium heat, add the Olive oil and when hot add the white part of the scallions and sear on both sides until caramelized. Remove with a slotted spoon and place on a plate to drain. Sear and brown chicken breasts in same oil until golden brown, about 1-2 minutes on each side and reserve. Discard the oil, add the wine and simmer for 1-2 minutes while scraping up the brown bits. Add the Cream, Stock, Bay Leaf and Lemon Thyme and bring to a simmer. Place the chicken breasts back into the skillet and simmer uncovered for about 15-20 minutes or until your sauce has thickened enough to coat the back of a wooden spoon. Add the reserved green parts of the scallions and mix into the sauce. Adjust seasoning with salt and pepper and remove the Bay Leaf. Spoon cream sauce onto the bottom of each plate and then lay a row of scallions on top, followed by the chicken breast. Garnish with additional Lemon Thyme and freshly ground Black Pepper. Serve with Risotto, Polenta, or a fragrant rice such as Jasmine or Basmati.