I was promised a moroccan chicken in exchange for this one, but if you use it and enjoy it, I encourage you to send me a good recipe of your own. I may post the winners if I get around to it, and get good ones.
Thai Hot & Sour Soup:
12 ounces Prawns (Raw)
Oil
3 stalks Lemongrass
3 slices White Ginger (Galangal)
2 L stock
5-7 Thai chillies
5 kaffir lime leaves
2 TB fish sauce
1/2 cup mushrooms, sliced
2 sliced green onions
3 TB lime juice
cilantro for garnish
Peel and devein the shrimp, heat the oil in the wok and cook the heads and shells of the shrimp until bright orange. Add one stalk of lemongrass to the pan with the galangal and stock. Bring to a boil and simmer 20 minutes. Strain and discard bits. Finely slice remaining lemongrass and ass to the soup with chillies, lime leaves, fish sauce, mushrooms, and onions. Cook for 2 minutes.
Add the prawns and cook for 3 minutes until done. Remove from heat and add lime juice, garnish and serve.
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Moroccan Chicken & Rice
Preheat oven to 375F. In a large frying pan, heat
1 Tbsp olive oil
Add & stir often over medium heat, 5 minutes
1 chopped large onion
3 thinly sliced carrots
4 minced garlic cloves
Stir in
2 cups chicken broth
3/4 cup orange juice
1 tsp each cinnamon, cumin and nutmeg
1/4 tsp salt
Bring to a boil. Then stir in
1 1/2 cups rice, preferably long grain
Spread mixture in a 3 L baking dish. On top, place bone-side down
6 skinless, bone-in chicken breasts or legs
[I use boneless skinless chicken thighs but cut the last 15 mins off the baking time]
Cover and bake, 30 minutes. Stir together
2 Tbsp orange juice
1 Tbsp honey
1/4 tsp each cinnamon, cumin and nutmeg
Uncover chicken. Brush with some of the above mixture. Bake for 15 mins. Brush again (and drizzle rest of mixture over rice) and bake for another 15 minutes or until chicken is springy.
Remove chicken. Stir into rice
4 sliced green onions.
Makes 6 servings
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