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Tunisian Chicken Kebabs

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HistoricFoodie View Drop Down
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    Posted: 09 March 2013 at 15:34

Here’s a great introduction to North African cuisine. It provides the flavor profile of the Maghreb but without the heat that’s so commonly found there. If you want to kick up the heat just add some harissa to the marinade.

 

Although I’m posting it here, in the North African forum, keep in mind it is an adaptation from Susan Fenniger’s Street Food, not necessarily a fully authentic Tunisian dish.

 

It’s great tasting, though.

 

TUNISIAN CHICKEN KEBABS

 

½ cup dried currants                          

4 oz (1 cup) Peppadews with ¼ cup of their juice

1 lg red pepper, roasted

½ cup EVOO                                     

Kosher salt

2 lbs boneless, skinless chicken breast, cut in 1-inch cubes

Tunisian Relish

 

Put currants in a bowl with ¼ cup warm water. Let sit until plumped, about ten minutes.

 

Drain currants and put them in a blender along with the Peppadews, their juice, the bell pepper, oil, and 1 tbls salt. Process on high speed until smooth. Pour half this mixture into a bowl, add the chicken, and mix well. Cover and refrigerate 30 minutes to 4 hours. Reserve balance of puree

 

Heat a grill or griddle to high (or use broiler)

 

Slide 4-6 cubes of chicken on each of 8-10 skewers. Salt to taste. Grill, turning so the chicken browns on all sides, 5 minutes total (3 minutes per side in broiler). Remove from grill, brush with the reserved puree, and top with a spoonful of the relish.

 

 

TUNISIAN OLIVE RELISH

 

½ cup currants or raisins                    

1 cup pitted green olives, chopped

½ cup Peppadews, finely chopped    

¼ cup EVOO

¼ cup aged Sherry vinegar                

½ tsp kosher salt

 

Put the currants in a bowl, cover with warm water, and let sit until plumped, about ten minutes.

 

Drain, and put the currants in a bowl. Add the olives, Peppadews, oil, vinegar, and salt. Stir well to combine, and serve. Can be made up to two days in advance and stored in fridge. Serve at room temperature.

 
I served these by leaning two kebabs on a mound of cauliflower puree. In keeping with the North African theme, I seasoned the cauliflower with ras el hanout and a bit of cayene before roasting, and kept the consistency on the thick side. Here's the recipe:
 
Cauliflower Puree with Moroccan Flavors
 

1 large cauliflower                             

1-2 tbls ras el hanout

¼ cup EVOO                                     

Pinch cayenne

Salt & pepper to taste                        

Large pinch saffron, powdered

½ cup warm cream (approx.)

 

Preheat oven to 400F.

 

Separate cauliflower into florettes. In a bowl whisk together the oil, ras el hanout, cayenne, salt and pepper. Add the cauliflower and toss until each piece is coated. Transfer to an oiled sheet pan.

 

Roast until soft, turning occasionally, about an hour.

 

Meanwhile, mix saffron with the cream and let infuse.

 

Transfer cauliflower to food process and puree, adding enough saffron-cream to create desired consistency. Adjust seasonings.

 

 

 

 
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2013 at 15:38
 
Brook,
 
The Tunisian Chicken Kebabs sound very lovely ... Thanks for posting ...
 
I posted a photo of the peppadews, as I am assuming not all of the members, shall know what they are ...
 
South African Pepperdews: a slightly sweet yet piquant small
red pepper, that resembles a cherry tomato ...
 
Also called cherry peppers or Pimientos in
Mexico.
 
Future list ...
 
Please note: they are available at Amazon as well ...
 
Marge.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2013 at 15:43
Thanks for the pix, Margi.
 
Pepperdews are usually found in a pickling brine, either in cans/jars, or on olive bars. If buying off an olive bar be sure and scoop up some of the brine, as it's an important part of the recipe.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2013 at 15:51

Brook,

This sounds truly wonderful ... I shall have to translate pepperdews/peppadews ... They look quite familiar ...
 
South African origin, Pepper dews are called Cherry Peppers and in Mexican Spanish: pimientos ...
 
They are placed in brine in the Jar Industry in South Africa.
 
According to research on the internet, they are a relatively new variety 1993 ( Wikipedia ).  
 
Thank you for posting ... Truly sounds delicious.
 
Marge.
Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2013 at 16:45
Another freshly stole recipe(s)! Thanks, sounds Tasty!
Mark R
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 09 March 2013 at 19:11
Well, you know how that works, Mark. If you steal from one person it's called plagerism. If you steal from everybody it's called research. Approve
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