Foods of the World Forum Homepage
Forum Home Forum Home > Asia > The Middle East
  New Posts New Posts RSS Feed - Chicken & Fruit
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Chicken & Fruit

 Post Reply Post Reply Page  12>
Author
Message
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Topic: Chicken & Fruit
    Posted: 23 July 2018 at 19:54
Persia has made many contributions to world cuisine. But two stand out: First, the use of rice, in numerous and sundry ways. A case can be made, in fact, that the Persians elevated rice to heights undreamed of in other cultures. Second; combining fruit with animal proteins. While it’s true that other cultures do some of this, Persian cuisine turns it almost into an art form.

When Sephardic Jews settled in Persia, they quickly adapted that technique, putting their own slant on it. Here is one version:

MORGH V’NARANGI
(Sephardic Stewed Chicken with Tangerines)


2 onions, finely chopped     
¼ cup vegetable oil
2 broiler chickens, 2 ½ lb each, cut into eighths
½ tsp salt     
Juice of 1 lemon (2 tbls)
1/8 tsp pepper     
1/8 tsp ground saffron (opt)
2 cups water     
6 med carrots, peeled
½ cup orange marmalade     
1 tbls flour (opt)
4 tangerines or 2 cans mandarin orange segments

In a large saucepan, sauté onions in oil until golden. Add chicken, salt, lemon juice, pepper, saffron, and water. Cover and simmer over low heat 1 hour.

Cut carrots into thin julienne strips. Add carrots and marmalade to chicken, and simmer until carrots are tender.

If desired, sauce may be slightly thickened by placing ½ cup liquid from saucepan in a cup and blending in flour. Return mixture to liquid in saucepan and continue to simmer until sauce is slightly thickened.

Peel tangerines and separate into sections. Remove seeds and as much membrane as possible. Add tangerines to chicken (if using canned mandarin section, drain before adding to stew). Cook 5 minutes more.

Serve hot.

But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 06:51
Initially, citrus and chicken might sound like a strange pairing. But it you think about it, it’s a combo found worldwide. Chinese Orange Chicken, for instance, comes immediately to mind.

North Africa, particularly Morocco, is an orange-centric region of the world. So it’s no surprise to find chicken & orange dishes there. Here’s an example:

DJAJE BELIMOUNE
(Chicken with Orange & Saffron)


6 chicken pieces
1 cinnamon stick
1 tsp ground black pepper
1 tsp ground ginger
4-5 pinches saffron
1 tsp turmeric (optional)
1 tsp salt
1 tbls olive oil
2 tbls vegetable oil
1 cup orange juice

Orange mixture:

2 large oranges
Juice of 1 orange
1 cinnamon stick, roughly broken
1 tsp ground cinnamon
2 ¼ tbls superfine sugar
Handful of sesame seeds to garnish (optional)

Put the chicken pieces in a large, deep saucepan with the spices, salt, and oils. Stir to combine, then sauté over low heat for about 10 minutes. Add most of the orange juice, cover the pan, and simmer, vigorously, for about 20 minutes. Turn the chicken pieces over halfway through the cooking time. Add the remaining orange juice, reduce the heat, and simmer gently for another 20 minutes, or until the chicken is cooked through.

Meanwhile, prepare the orange mixture. Cut the oranges into segments, remove any pith or seeds but keep the skin on. Place them in a saucepan with the orange juice, a few spoonfuls of water, the two kinds of cinnamon, and the sugar. Reduce over medium heat for about 20-30 minutes, or until no juice is left the mixture has caramelized.

Lift the chicken pieces out of the pan with a slotted spoon and place on a wide serving dish. Pour the sauce from the pan over the chicken, then spoon the orange mixture on top. Garnish with a sprinkling of sesame seeds.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 08:49
Brook - both of these really look good; my list grows yet more!

If a person were to try the Sephardic recipe with chicken thighs, how many do you think would be needed? At first glance, it appears to be 16 thighs, but that sounds like an awful lot.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5869
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 16:13

Lovely récipe Brook, the chicken with oranges and saffron ..  

Thank you for posting ..   
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 25 July 2018 at 18:21
I just use weight, Ron. Last time I made it we used skin-on, bone-in breasts, each cut in thirds. Used the same five pounds as I'd have gotten from two birds, and it worked out perfectly.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 09:39
Thanks, Brook ~
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Margi Cintrano View Drop Down
Master Chef
Master Chef
Avatar

Joined: 03 February 2012
Location: Spain
Status: Offline
Points: 5869
Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 09:52
I finally got around to preparing the Orange Chicken with Saffron ( easy Spanish Ingredients).

I used chicken breasts and no vegetable oil, just a very light Tarragona boutique Evoo ..

Turned out beautiful and your instructions are exemplary ..  

I used some very lovely aromatic eco oranges  and prepared the orange juice with my Juicer ..  

Truly lovely, I must say ..  

Aromatic too  !!!   Shall prepare again ..  

One of these days, I shall have to learn how to post up photographs !!!  


 
www.guidepost.es
Gourmet´s Choice - Time Out In Spain ...

WEBSITE: www.visionsgourmandes.com
www.issuu.com / Beyond Taste, Oltre il Gusto ..
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 12:19
I’ve been making this next one for decades. It came from one of those small cookbooks you find in gift shops and the like. This one fell apart long ago, which gives you an idea how old it is.
It’s called Persian Chicken and Peaches. Given the source, I doubt it’s an actual Persian recipe. But it’s certainly in the style of:

PERSIAN CHICKEN & PEACHES

1 can (28 oz) sliced peaches
6 tbls oil
2 tbls flour
2 tsp salt
½ tsp black pepper
1 tsp oregano
3-4 boneless, skinless chicken breasts, each cut in three or four pieces
1 large onion, sliced
2 stalks celery, chopped small
2 garlic cloves, minced
1 large carrot, grated
2 qts diced tomatoes
3 tbls brown sugar
3 tbls chili powder
2 tbls butter
2 tbls tarragon vinegar

Drain peaches, reserving syrup. Heat oil in a large skillet.

Combine the flour, oregano, salt and pepper in a plastic bag. Dredge chicken pieces in the flour mixture, shake off excess, and brown, working in batches, on all sides, adding more oil if necessary. Transfer chicken to a baking pan. Set aside.

Heat oven to 350F.

Sauté onion, garlic, celery, and carrot in remaining oil. Add rest of the ingredients, including syrup, but reserving the peaches.

Bake, uncovered, 40-50 minutes, adding peaches the last ten minutes of cooking.


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 14:45
In my exploration of Sephardic foods, I presented a recipe for Chicken with Apples and Apricots (http://www.foodsoftheworld.activeboards.net/a-thread-that-binds-intro-to-sephardic-food_topic4716.html). Although growing out of the Hispano/Arabic tradition of mixing fruit with proteins, that one actually came out of Turkey.

A similar dish, also from Turkey, is

Roast Chicken with Apples and Pomegranate

1 roasting chicken, 4 ½-5 lbs
Sunflower or olive oil for rubbing, plus 6 tbls
Salt and pepper to taste
1 large lemon, halved
2 onions, grated
2 tart green apples such as Granny Smith
Seeds of 1 pomegranate
¼ cup water
2 lbs new potatoes, peeled, halved or quartered, and parboiled 8 minutes

Preheat oven to 375F.

Rinse the chicken and rub the outside and cavity with the oil, salt, pepper, and the cut sides of the halved lemon. Squeeze the juice from the lemon halves and reserve. There should be about 4 tablespoons.

Warm 2 tablespoons of the oil in a sauté pan over medium heat. Add the onion and sauté until translucent, about 3 minutes. Remove from the heat, transfer to a bowl, and let cool for a few minutes. Meanwhile, peel, core and grate the apples. When the onions have cooled, add the apples, 2 tablespoons of the lemon juice, the pomegranate seeds, and a nice sprinkle of salt. Mix well and stuff the mixture into the chicken cavity. Truss closed and place on a rack in a roasting pan. In a small bowl, stir together the remaining oil and lemon juice.

Place the chicken in the oven and roast, basting every ten minutes or so with the oil mixture, for 1 to 1 ¼ hours, depending on size of the bird. Remove the pan from the oven and transfer the chicken to a cutting board. Leave the oven set at 375F. Remove the rack from the pan and add the water.

Scoop the stuffing into a bowl. Cut the chicken into serving pieces and place in the baking pan. Spoon the stuffing into the center of the chicken pieces and surround with the potatoes. Sprinkle the potatoes with salt and pepper. Return the pan to the oven and roast until the potatoes are tender and the chicken is cooked through, about 15 minutes, turning the potatoes over once they begin to take on color.

Remove the pan from the oven and transfer the chicken, stuffing, and potatoes to a platter. Serve at once.

Note: This can be made with a 3 pound chicken. Keep the initial roasting time to 1 hour, but leave the rest of the recipe as is.


But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 30 July 2018 at 15:54
Another nice one, Brook - reading this, it seems relatively easy to prepare, but I am guessing that it also offers high returns in flavor and presentation "wow" factor.

Thanks!

If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2018 at 05:16
Most of my poultry & fruit recipes are from North Africa and the Eastern Med. That’s only because our favorite foods come from those regions. But the combination is by no means confined to those locales.

Asian food, for instance, provides numerous examples. Chinese Orange Chicken (http://www.foodsoftheworld.activeboards.net/chinese-orange-chicken_topic5046.html?SID=115617414ezzb59z729e677984ec34985532407) being, perhaps, the best-know example. But there are numerous others, such as this one, from Tailand:

CHICKEN AND MANGO STIR FRY

1 lb boneless, skinless chicken thighs, cut in ¾” pieces
2 garlic cloves, chopped
2 tsp minced fresh gingerroot
½ tsp chopped fresh red chilies
2 tbls fish sauce
2 tbls oyster sauce
1 tsp sesame oil
2 tbls vegetable oil
1 onion, thinly sliced
1 red bell pepper, seeded and cut in thin strips
1 ½ cups snow peas, trimmed
½ cup corn kernels
4 green onions, sliced
2 mangoes, peeled and cut in 1” pieces

In a bowl, combine the chicken, garlic, ginger, and chilies.

In another small bowl combine the fish sauce, oyster sauce, and sesame oil

Heat a wok or large skillet over medium-high heat and add vegetable oil. Add chicken mixture and stir-fry 3 minutes, or until chicken is almost cooked. Add the onion and red pepper and cook two minutes, or until vegetables are tender. Add snow peas and corn and cook for 1 minute. Add reserved sauce mixture, green onions, and mangoes, and toss to combine.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2018 at 08:20
Brook - I like the things that are going on in the Thai dish - looks good!

I know that mango is a pretty unique fruit in its own right; but would you have any suggestions for a substitute?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2018 at 14:52
Off hand, with it being a Thai dish, I'd say green papaya might be a good sub.

I'm sure there are others, but I can't think of any right off. Maybe pineapple?
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2018 at 14:56
Pineapple was my first thought, and papaya makes sense, too.

We do have mangoes here, so there's no reason for us not to use them if we try this; but I figured that it might be good to have an alternate choice, just in case.
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (1) Thanks(1)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 01 August 2018 at 15:06
If you go with mangoes, ignore the instructions to peel them first. Instead, Cut them in halve, longways, around the pit. Then score through the flesh to create cubes, down to the skin. Pop the skin so its direction is reversed, thus fully exposing the cubes. Cut them off as if fileting the fruit.

A lot easier than it sounds, and simpler than peeling first, which is often messy.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 August 2018 at 05:35
I clipped this recipe from Gourmet magazine, back in the 1970’s, and have no idea what the country of origin is. Based on the use of sour cherries, I would guess Middle-Europe, but don’t know for sure:

CHICKEN WITH CHERRIES AND RICE

In a skillet sauté a 2 ½ pound chicken, cut into serving pieces and sprinkled with salt and pepper, in 3 tablespoons olive oil until it is golden. In a saucepan combine 4 cups pitted sour cherries and ½ cup sugar and simmer the mixture for 30 minutes.

In a large saucepan bring to a boil 4 quarts water with 1 tablespoon salt, sprinkle in 1 ½ cups long-grain rice, and cook it over moderately high heat for 15 minutes. Drain the rice in a large colander and rinse it under running cold water.

Spread half the rice in a buttered 12 x 8-inch gratin dish, add half the cherry mixture, and over it arrange the chicken with the pan juices. Spread the remaining rice over the chicken and top it with the remaining cherry mixture.

Bake the dish, tightly covered with foil, in a preheated moderately slow oven (350F) for 25 minutes.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 02 August 2018 at 08:35
It looks good, Brook - I've seen something similar in (if I remember correctly) Persian or Iranian cooking. I wonder if the recipe from Gourmet Magazine was an adaptation of that, or if it is something that was originally Turkish, then spread up into the Balkans (and eventually Hungary etc.) during the Ottoman times?
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 02 August 2018 at 17:31
This is another one whose antecedents are, for some reason, not noted on my recipe card. Given the ingredients, it could be Mexican or Southwestern. But, by the same token, it could easily be Southeast Asian.

At any rate, it’s really good.

GRILLED LIME CHICKEN WITH WATERMELON SALSA

2 cups watermelon, chopped
½ cucumber, chopped
½ cup colored bell pepper, chopped
2 tbls sniped cilantro
1-2 jalapenos or other chilies, chopped
1 tbls red onion, chopped fine
2 tsp lime zest
¼ cup fresh lime juice
1 tsp packed brown sugar
¼ tsp salt
¼ tsp red pepper flakes
6 skinless, boneless chicken breasts
1 tsp lemon-pepper seasoning
1 tbls vegetable oil

for the salsa: In a medium bowl combine the watermelon, cucumber, sweet pepper, cilantro, chilies and onion. In a small bowl combine ½ teaspoon of the lime zest, 2 tablespoons of the lime juice, the brown sugar, salt, and red pepper flakes. Add to watermelon mixture and toss to coat. Chill at least one hour so flavors can blend.

Prepare a charcoal grill.

Sprinkle chicken with lemon-pepper. In a small bowl combine the remaining zest, lime juice, and oil

Grill chicken over medium coals, four-six minutes. Brush with lime mixture, turn, and brush other side. Grill additional four-six minutes.

Serve with the salsa.



But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4461
Post Options Post Options   Thanks (1) Thanks(1)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 05 August 2018 at 20:15
I don’t often use canned and pre-made ingredients. But this was my morther’s recipe. And, the simple fact is, it’s both easy and tasty:

MOM’S CRANBERRY CHICKEN

4 skinless/boneless chicken breasts, slightly flattened
1 envelop onion soup mix
1 8-o bottle French or Russian salad dressing
1 can whole cranberry sauce

Mix the soup, salad dressing, and ½ the cranberries in a baking dish. Lay breasts on the sauce. Top with remaining cranberries.

Bake @ 350F for about an hour.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Offline
Points: 8660
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 06 August 2018 at 09:42
Brook - of all the ones you posted, this is going to be the first that I try.

thank you for sharing!

Ron
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
 Post Reply Post Reply Page  12>
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.078 seconds.