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Something Moroccan-ish

caliking
caliking Posts: 18,836
edited July 2023 in EggHead Forum
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. 









#1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
A happy BGE family in Houston, TX.
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Comments

  • buzd504
    buzd504 Posts: 3,855
    wow, wow, wow.  Love this.

    Also, what is a barberry?
    NOLA
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  • lousubcap
    lousubcap Posts: 33,793
    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. 
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • caliking
    caliking Posts: 18,836
    GrateEggspectations said:
    You’re Morrocan my world, Ashish. 

    I’ll see myself out. 
    😄

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Foghorn
    Foghorn Posts: 10,046
    Oh my.

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

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • lkapigian
    lkapigian Posts: 11,104
    Beautiful!
    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 18,836
    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. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Florida Grillin Girl
    Florida Grillin Girl Posts: 4,984
    That is a WOW!
    Don'tcha just love it when things get complicated???
    Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
     
    3 Large, 1 Small, 1 well-used Mini
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  • johnmitchell
    johnmitchell Posts: 6,742
    Absolutely Spectacular!!!!
    Greensboro North Carolina
    When in doubt Accelerate....
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  • JohnInCarolina
    JohnInCarolina Posts: 32,335

    "I've made a note never to piss you two off." - Stike
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  • Ybabpmuts
    Ybabpmuts Posts: 962
    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. 


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  • Canugghead
    Canugghead Posts: 12,031
    Wish it was a simpler sheetpan so I can copy, this is way over my head  :)
    canuckland
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  • Dyal_SC
    Dyal_SC Posts: 6,239
    You win.  :bow:
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  • dbCooper
    dbCooper Posts: 2,401
    Nice, very nice!
    LBGE, LBGE-PTR, 22" Weber, Coleman 413G
    Great Plains, USA
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  • Photo Egg
    Photo Egg Posts: 12,130
    Wow…always soooo creative!
    Thank you,
    Darian

    Galveston Texas
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  • northGAcock
    northGAcock Posts: 15,171
    That’s a great lookin feast right there. Cheers
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • caliking
    caliking Posts: 18,836
    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.  

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • YukonRon
    YukonRon Posts: 17,075
    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.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Gulfcoastguy
    Gulfcoastguy Posts: 6,687
    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.
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  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,132
    Dude. 
    Keepin' It Weird in The ATX FBTX
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  • caliking
    caliking Posts: 18,836
    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.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • Legume
    Legume Posts: 15,122
    Soooo, just to be clear, the only garlic was in the chicken marinade?  

    You sure about that?
    Not a felon
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  • caliking
    caliking Posts: 18,836
    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!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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