Something Moroccan-ish

caliking

Started with a plan to try a simpler sheetpan- style cook in the big kitchen clock, but things sort of snowballed, and got complicated

Started out by soaking chickpeas overnight, then boiling them with some baking soda to deskin them. Ottolenghi uses this hack to make super creamy hummus. 

Added cumin, turmeric, ginger, tomatoes from our garden, and chopped spinach to the mix. 



Marinated chix in ras-el-hanout, lemon juice, garlic, paprika, EVOO overnight. Set it all up in the LBGE, OTP-style above the pot of the chickpeas mix. Added a chopped fennel bulb to get roasty, too.




Seared the chix for a bit at the end. 



Made a pilaf in the IP with babrberries, basmati rice, cinnamon, black and green cardamom, safffron, cinnamon.



Turned out well! Very flavorful, and different from the usual Indian stuff we cook. The chickpeas were super tender, almost creamy, and incorporated well into the sauce. 




Thanks for looking. 

buzd504

wow, wow, wow.  Love this.

Also, what is a barberry?

lousubcap

I'm tired just looking at that project.  But as is always the case, nailed it and the plate looks great.  Mad skills but that's the norm. 

GrateEggspectations

You’re Morrocan my world, Ashish. 

I’ll see myself out. 

caliking

GrateEggspectations said:

You’re Morrocan my world, Ashish. 

I’ll see myself out. 

😄

Foghorn

Oh my.

Of course, anybody who is surprised by "...but things sort of snowballed, and got complicated" doesn't know you.

lkapigian

Beautiful!

caliking

buzd504 said:

wow, wow, wow.  Love this.

Also, what is a barberry?

Thanks. I’ve used them for Iranian pilafs before. Kind of like raisins, but more tart than raisins. I love their color, too. 

See the “Culinary uses” section in the wiki link:

https://en.m.wikipedia.org/wiki/Berberis

The Brussels sprouts thing looks like it would be good. 

Florida Grillin Girl

That is a WOW!
Don'tcha just love it when things get complicated???

johnmitchell

Absolutely Spectacular!!!!

JohnInCarolina

Ybabpmuts

I can't eat brussel sprouts. I should refine that, I can eat them but there's some kind of bumapalooza thing that happens after about fifteen minutes. I still love them once in a while, but I now know to enjoy them the most, I need to eat them really close to my pressure toilet. 

Canugghead

Wish it was a simpler sheetpan so I can copy, this is way over my head 

Dyal_SC

You win. 

dbCooper

Nice, very nice!

Photo Egg

Wow…always soooo creative!

northGAcock

That’s a great lookin feast right there. Cheers

caliking

Canugghead said:

Wish it was a simpler sheetpan so I can copy, this is way over my head 

This is the recipe I had come across, and it looked good. Don't have her book, so just winged it based on the video. I subbed ras-el-hanout for the baharat.

I honestly wanted it to be a simpler cook, but ended up with some time to kill later in the day.  

YukonRon

your cooks you post are incredible. I would like to be in your kitchen when you decide to make a cheese sandwich, and just see where that project could possibly go, the direction and the depth.

Again, my mind is blown, from the cook you have posted, especially those which I have had and those I wish I could. You are the master.

Gulfcoastguy

I stopped at an Indian restaurant last week, first time in about 10 years. No idea about the particular variety of Indian cuisine though they had a wide variety of vegetarian dishes and they state that all meats were halal. I had potato and pea samosas and lamb Josh Rogan with garlic naan. The stand out were the samosas with a green sauce that looked like a chimmichuri but wasn't one. There was also a red/brown sauce that was a bit too sweet for my taste. The Josh Rogan was a bit too greasy for me in the last few years. I will go back and try the okra with paneer next time I am in that town. Sorry for the hijack of your thread but you are my sole source on cooking from that sub continent.

The Cen-Tex Smoker

Dude. 

caliking

YukonRon said:

your cooks you post are incredible. I would like to be in your kitchen when you decide to make a cheese sandwich, and just see where that project could possibly go, the direction and the depth.

Again, my mind is blown, from the cook you have posted, especially those which I have had and those I wish I could. You are the master.

You're far too kind, sir.

Legume

Soooo, just to be clear, the only garlic was in the chicken marinade?  

You sure about that?

caliking

Gulfcoastguy said:

I stopped at an Indian restaurant last week, first time in about 10 years. No idea about the particular variety of Indian cuisine though they had a wide variety of vegetarian dishes and they state that all meats were halal. I had potato and pea samosas and lamb Josh Rogan with garlic naan. The stand out were the samosas with a green sauce that looked like a chimmichuri but wasn't one. There was also a red/brown sauce that was a bit too sweet for my taste. The Josh Rogan was a bit too greasy for me in the last few years. I will go back and try the okra with paneer next time I am in that town. Sorry for the hijack of your thread but you are my sole source on cooking from that sub continent.

No worries.

Samosas are good stuff. Very much like an empanada, with all kinds of variations. The potato and peas type are usually the most common, but keema (ground meat) ones are also commonly found on menus. 

The green sauce should be cilantro +/- mint chutney. The reddish one should be tamarind chutney. Restaurant versions tend to be watered down to a degree, and not as tasty as what you can make it home, or even buy from an Indian grocery. 

Rogan Josh and naan is a winning combo I love paneer in any form... except when its next to okra!