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Morrocan Chicken
RhumAndJerk
Posts: 1,506
Here was dinner tonight.
Enjoy,
RhumAndJerk
Enjoy,
RhumAndJerk
Comments
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Looks great! What was the marinade you used for the meat?
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I addded it to the recipe section. It will post when the webmaster approves it.
R&J -
Looks good enough to eat mang! Very nice. Almost as nice as seeing your name on here again.
So....you cooked up some naan bread?? Only done it once and it was really good. Not sure why I never did it again. Remember the fella (5 years or so ago) that cooked his naan bread stuck to the inside of a clean egg dome?
Good to hear from you Mike. Hope you and the family are well.
Chris -
Was this the one?
Bread, Naan, Bdavidson
Traditionally, naan, an Indian bread, is made by "slapping" the dough onto the inside wall of a tandoor, a clay oven. The dough cooks in about a minute or so and is then peeled off the side of the tandoor using a metal or wooden spatula. Given that the inner dome surface of most of our eggs is neither easily accessible nor "fit for dough slapping," a 600 degree pizza stone was used. Additionally, a number of different fillings can be used to enhance the flavor.
Ingredients
2 1/2 cup unbleached flour
1 beaten egg
1 tsp sugar
21/2 tsp baking powder
1/2 cup chopped almonds
1/2 cup chopped raisins
1 1/2 tsp chopped ginger
Preparation Directions:
1 Mix the first four of the above ingredients in a mixing bowl. Slowly add milk until the mixture forms a stiff dough. Allow the dough to rise overnight then divide it into fist-sized balls and set aside.
2 Mix the raisins, ginger and almonds in a separate bowl.
3 Using your fingers, create a small hollow in a ball of dough and deposit about 2-3 tsps of the raisin/almond/ginger mixture into it, sealing the mixture inside the dough by pinching it closed at the top of the hollow. Then flatten out the dough on a floured surface with a rolling pin.
Cooking Directions:
1 "Slap" the rolled dough onto a preheated 600 degree pizza stone (a little extra ceramic mass below the stone would be more desirable, but not absolutely necessary). Peek through the top of the egg to ensure that the bread doesn't burn. One flip of the bread may be necessary to be certain that the bread is baked evenly.
2 Try baking a piece of plain bread without the filling.
3 Other fillings, including onions and garlic, are also very good, but "Passage Naan" is my favorite.
Special Instructions:
1 After removing the naan from the egg, brush the surface with some butter and serve.
Servings: 1
Recipe Type
Bread
Recipe Source
Author: bdavidson sixdavidsons@wjtl.net
Source: BGE Eggtoberfest '00, Bdavidson
From Vishnu Shenoy -
Hey Richard.
No, but close. Dr. Davidson was one of the first to start playing with naan and posting about it. Really nice guy. Wonder what he is up too! It was right around that time that the guy posted about sticking the dough to the inside of the dome. Dang....you've got this information storage and retrieval thing down good!! You ever think about doing a book???
Cheers
Chris -
Moroccan Chicken Kabobs
From a passion for Tapas
1 lb Chicken Breast
3 tbsp Spanish Olive Oil
Juice of 1 lemon
2 cloves of garlic
1.5 tsp ground cumin
1 tsp ground coriander
1 tsp hot or sweet smoked Spanish Paprika
.25 ground cinnamon
.5 tsp dried oregano
Salt
Cut the chicken into cubes
Mix the rest of the ingredients and pour over the chicken
Cover and let marinade overnight
Thread onto skewers. Cook at 375 for 10 to 15 minutes.
Serve hot with some chopped parsley for garnish. -
Have not made Naan in a long time.
Real life is taking a lot of time away from cooking.
I am working to correct that.
Family is doing real well these days.
I will give you a call some day.
R&J
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