How To make Chicken Simmered In Smen
3 lb Chicken; quartered*
2 Chicken livers
3/4 c Onion; minced
1/4 ts Saffron threads; pulverized
Turmeric; to mix w/saffron 1/2 ts Freshly ground black pepper
1 ts Salt
1/4 c Parsley; roughly chopped
1/4 c ;Water
2 To 3 tb. smen
2 tb Fresh sweet butter
1/2 Preserved lemon
2 tb Fresh lemon juice
*See "Basic Method for Preparing Poultry" recipe. Place prepared chicken in 5 1/2 qt. casserole with the livers and minced onion. Sprinkle with the spices and 1 tsp. salt. Toss to coat evenly. Puree parsley in blender or food processor with 1/4 c water. Add half the "parsley water" and all of the smen to the casserole. Pour in 1 cup water; bring to a boil. Reduce heat and simmer, covered, for one hour, adding more water if necessary. Remove chicken to a colander when very tender and keep warm while the sauce simmers one full hour. Heat the 2 tb. sweet butter in a skillet; gently brown the drained chicken quarters. Transfer to a flameproof serving dish, cover, and keep warm. Meanwhile, add the remaining "parsley water" to the sauce in the casserole and, by boiling rapidly, uncovered, reduce to 1 1/2 cups. Dump the sauce, livers, and odd bits of skin and bits in the blender. Whirl until the sauce is smooth. Pour over the chicken and reheat. Discard the pulp from the preserved lemon and dice the peel. Sprinkle diced lemon peel over the chicken. Simmer 5 minutes, taste for seasoning, and add additional salt if necessary. Sprinkle with lemon juice and serve at once. This is a classic dish from Fez. From _Couscous and Other Good Food from Morocco_ by Paula Wolfert. New York: Harper & Row, Publishers, 1987. Pp. 205-206. ISBN 0-06-091396-7. Typed for you by Cathy Harned.
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BETTER THAN TAKEOUT - Easy Chicken Lo Mein Recipe
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This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.
INGREDIENTS
1 lb of fresh egg noodles
12.3 oz (350 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link -
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
5 mushroom, sliced thinly
4 oz of snap peas
5 scallions
To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link -
1 tbsp of dark soy sauce (Amazon Link -
1 tbsp of oyster sauce (Amazon Link -
1 tbsp Hoisin sauce (Amazon Link -
1 tbsp of Chinese cooking wine (Amazon Link -
1/2 tbsp of pure Peanut butter (Amazon Link -
1/2 cup of water
INSTRUCTIONS
Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.
Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.
In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn't clump up.
Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.
Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.
Add the scallions and serve.
Videography / Editing by Austin Schargorodski -
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