Almond Milk--this is dairy
3 cups milk
3 tablespoons sugar
3 tablespoons ground almonds
3 tablespoons rice flour
1 teaspoon ground cardamom seed
powdered ginger, for sprinkling
Directions:
1 Bring the milk to a boil over
low heat.
2 Add sugar, ground almonds, and
rice flour.
3 Cook for 10 minutes, stirring
constantly.
4 Add the cardamom, stir.
5 Strain into individual cups.
6 Sprinkle ground ginger over
each cup; drink hot.
Chicken Machboos (Bahraini Spiced Chicken and Rice)
2 large onions, diced
3 tablespoons margarine
1 tablespoon baharat (see recipe
below)
1 teaspoon turmeric
2 tablespoons vegetable oil
A combination of chicken thighs,
legs and breasts (about 3 pounds)
1 hot green chile, seeded and
diced
1 tablespoon fresh ginger, minced
5 large cloves or garlic, thinly
sliced
2 large roma tomatoes, diced (or
1 (14 oz) can diced tomatoes, juices drained)
2-3 dried limes (loomi), several
holes punched throughout each one
5 green cardamom pods
⅛ teaspoon ground cloves
1 stick cinnamon (about 2 inches
long)
2½ teaspoons salt
2½ cups chicken stock
2 cups basmati rice (soaked for
at least 15 minutes, then rinsed and drained)
3 tablespoons fresh cilantro,
chopped
2 tablespoons fresh parsley,
chopped
Baharat
1 tablespoon black peppercorns
1 tablespoon cumin seeds
2 teaspoons coriander seeds
1 cinnamon stick (about 2 inches
long)
1 teaspoon whole cloves
¼ teaspoon cardamom seeds
1 tablespoon paprika powder
¼ teaspoon ground nutmeg
For the baharat, set the paprika
and nutmeg powders aside. Place all remaining ingredients (whole seeds,
cinnamon stick and cloves) in a small frying pan and dry roast over medium-high
heat, tossing regularly to prevent scorching, for 3-4 minutes or until very
fragrant. Transfer to a spice or coffee grinder and let cool. Add the paprika
and nutmeg and grind all the ingredients to a fine powder. Store left over
baharat in an airtight jar.
Instructions
Heat the oil in a large Dutch
oven over medium-high heat and fry the chicken pieces on both sides until the
skin is brown and crispy. Transfer the chicken to a plate and leave the
remaining oil in the Dutch oven.
Add the margarine, reduce
the heat to medium, and fry the onions until starting to brown, about 10-12
minutes.
Add the ginger, garlic, and green
chile pepper and saute for another 2 minutes.
Add the baharat and turmeric and
cook for another minute.
Return the chicken pieces to the
Dutch oven along with the tomatoes, dried limes, cardamom pods, cinnamon and
cloves. Add the chicken stock and stir to combine. Bring it to a boil, reduce
the heat to low, cover and simmer for one hour.
Add the cilantro, parsley and
drained rice and stir to combine. Return it to a boil, reduce the heat to low,
cover, and simmer for another 15-20 minutes until the rice is done and has
absorbed the liquid.
Transfer the chicken and rice to
a serving dish (either leave the chicken pieces tossed in with the rice, or
place the chicken on top of the rice), and sprinkling with 1-2 tablespoons of
rosewater (optional).
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