MSGID: 1:18/200.0 68cfcf54   
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: African Chicken   
    BC>  Categories: African, Chicken   
    BC>       Yield: 1 Batch   
      
    BC>       1 kg Chicken; in pieces   
    BC>       3 tb Butter   
    BC>       1 sm Onion; finely chopped   
    BC>       3    Shallots (200 g);   
    BC>            - finely chopped   
    BC>       1 tb Garlic; finely chopped   
    BC>       1 ts Chili pepper; or to taste,   
    BC>            - finely chopped   
    BC>       1    Pickled cucumber;   
    BC>            - finely chopped   
    BC>       1 c  Chicken stock (250 ml)   
    BC>       1 tb Paprika powder   
    BC>       1 c  Coconut milk (250 ml)   
    BC>     200 g  Peanut butter   
    BC>       1    Lemon; grated zest of   
    BC>            Salt and pepper; to taste   
      
   What, if you know, makes this "African" I see nothing in the ingredients   
   specific to the African continent. Peanuts and chilies are both from    
   South America. Thanks you, porr old lost Christopher Columbus.   
      
    BC>   Saute chicken in half of the butter, until brown on all sides. Add   
    BC>   remaining butter to pan, saute the onions, shallots, garlic, chili,   
    BC>   and cucumber for a few minutes. Add remaining ingredients and saute   
    BC>   another 10 minutes. Season with salt and pepper.   
      
    BC>   Place chicken in a heatproof dish, cover with sauce and cook in a   
    BC>   preheated 200?C oven for 10 to 15 minutes.   
      
   And there is no specifically African utensil or cooking technique like   
   the Morrocan tagine. Here's a *really* African recipe that's right up    
   your street ....   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Moroccan Vegetable Tagine w/Couscous & Harissa Sauce   
    Categories: Tv-food, Vegetables, Pasta, Sauces, Chilies   
         Yield: 4 Servings   
       
         2    Onions; sliced   
         1 tb Garlic; minced   
         3 tb Rape seed oil   
       1/2 ts Sugar   
         1 tb Harissa; available at   
              - specialty markets   
       1/2 ts Saffron   
         2 tb Cumin seed   
       1/4 oz Cinnamon stick   
         1    Bay leaf   
         2 ts Salt   
         1 ts Pepper   
         8 c  Water or vegetable stock   
     1 1/2 lb Canned whole tomatoes;   
              - squeezed   
         1 lb Carrots, peeled; lg pieces   
       1/2 lb Turnip or celery; lg pieces   
       1/2 lb Parsnips, yams Or zucchini;   
              - in large pieces   
       1/2 lb Leeks; in large pieces   
       1/2 lb Eggplant; in 1" cubes   
         2    Peppers; in large triangles   
         1 c  Chickpeas; cooked   
       1/2 c  Raisins; opt   
         2 oz Spinach or chard   
         1 ts Raz El Hanouf; available at   
              - specialty markets   
         1 bn Cilantro; chopped - reserve   
              - 4 sprigs For garnish   
              Juice Of 1 Lemon; opt   
         3 c  Couscous; cooked   
         1 tb Mint; chopped, opt   
      
   MMMMM-----------------------HARISSA SAUCE----------------------------   
         1 c  Tagine liquid   
         2 tb Harissa   
       3/4 c  Cooked carrots from tagine   
       
     Saute onions and garlic in oil with the sugar to   
     caramelize. Add harissa, saffron, cumin, cinnamon, bay   
     leaf, salt and pepper and stir just until fragrant.   
        
     Add water, tomatoes. Bring to a boil. Add the hearty   
     vegetables first--carrots, turnips, parsnips or yams,   
     leeks--cook for 10 minutes.   
        
     Add eggplant and peppers cook for another 10 minutes. Add   
     the chickpeas, raisins, spinach, raz el hanouf and bring   
     to a boil. Remove from heat. Add the chopped cilantro and   
     optional lemon juice. Taste and adjust the seasoning. It   
     should be sweet and spicy. Toss the cooked couscous with   
     the mint.   
        
     For the sauce. Put the liquid, Harissa and carrots into a   
     blender. Puree until smooth.   
        
     Serve in four large soup bowls. Use a custard cup to make   
     a mold of couscous in the middle of the bowl. Ladle the   
     vegetables around the couscous. Garnish with a sprig of   
     cilantro and a dollop of Harissa sauce or serve the   
     Harissa sauce in a small bowl on the side.   
        
     Recipe By: Chef du Jour-Nora Poullion-DJ9200   
        
     Uncle Dirty Dave's Archives   
       
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