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Morrocan Chicken

RhumAndJerkRhumAndJerk Posts: 1,506
edited 10:46AM in EggHead Forum
Here was dinner tonight.
Enjoy,
RhumAndJerk
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Comments

  • RyanRyan Posts: 243
    Looks great! What was the marinade you used for the meat?
  • RhumAndJerkRhumAndJerk Posts: 1,506
    I addded it to the recipe section. It will post when the webmaster approves it.
    R&J
  • Nature BoyNature Boy Posts: 8,521
    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
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • Richard FlRichard Fl Posts: 8,244
    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 [email protected]

    Source: BGE Eggtoberfest '00, Bdavidson

    From Vishnu Shenoy
  • Nature BoyNature Boy Posts: 8,521
    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
    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
    Instagram: @DizzyPigBBQ
  • RhumAndJerkRhumAndJerk Posts: 1,506
    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.
  • RhumAndJerkRhumAndJerk Posts: 1,506
    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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