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Posted on August 17 2008 by Jag @ 2:36 pm
Haven’t put up a recipe for ages. So how about chicken in a slightly different style. Not Indian style per se, but can be put together in any kitchen equipped and stocked for Indian cooking. It makes a great change and focusses on the wonderful combination of chickpeas and chicken. This combo is popular in the Mediterranean regions of Europe and North Africa, where the chickpeas are used liberally in meaty stews as well as salads. Contrast this with the use of chickpeas in South Asian and Indian cuisines, where chickpeas are used as a “centrepiece” rather than an ingredient – e.g. in chole bhatura or channa masala etc. Anyway, this recipe is a Moroccan style one, so plenty of use of chillie, turmeric, cumin and coriander, but with a really fresh Mediterranean edge through the use of olives, lemon, parsley and chickpeas.
Moroccan style chicken bake with salad
(Pictures taken with my cameraphone) Click here to learn how to prepare this tasty dish. Best eaten al fresco in your back garden whilst a semblance of summer remains.
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Route 79 Reflections on a bus journey home |
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| From London: By a British, European, 2nd-Generation Indian. Probably confused - but proud to be them all! Half of my journey to and from work is a 20-30 minute bus ride: London Bus Route 79 - between Alperton in West London and Kingsbury in North West London. I very frequently get pissed-off and frustrated waiting around in the DARK, WET and COLD - waiting for the 79 to turn up. But I have to be eternally grateful for the quality thinking time I get to myself. | ||
Hello,
My name is Charles Wood. I am working under contract with an online community resource, http://www.trustedplaces.com assisting their ad department. Trustedplaces.com offers reviews and insights of bars, coffee shops, restaurants, and other places throughout London by people in their online community. I was wondering If I could some advertising for them on your site, namely a text link to http://www.trustedplaces.com for one year. If that’s possible, how much would it cost?
Thanks
Charles
PS I would of emailed you this instead of leaving it as a comment but I couldn’t find your contact information…
Comment kindly left by Charles — August 18, 2008 @ 3:20 pm
Now THAT’S what I’m TALKIN’ about!
Comment kindly left by JD — August 20, 2008 @ 9:27 pm
You have inspired me…have felt a bit jaded in the kitchen lately, especially as our boys won’t eat “normal” food despite my best efforts ! This looks easyish and good enough to make for guests too. I am on it. Thank you.
Comment kindly left by seasprite — August 22, 2008 @ 9:09 am
Not the ideal blog to stumble across so near lunchtime, my mouth is watering and my tummy is rumbling.
I have bookmarked your blog and will be visiting frequently,
Thanks
Comment kindly left by Jim — August 22, 2008 @ 10:46 am
This looks really good!
Comment kindly left by working — August 22, 2008 @ 8:57 pm
the salad looks yummy and the chicken too, jag! i am going to try this sometime i get adventurous in the kitchen!
Comment kindly left by anita — August 25, 2008 @ 11:22 am
Hellooo….
I know you like beanz so thought I might point you to a recipe I left on my site….
Coco Rose with fresh Coriander. It is just a wonderful marriage of Italian beans and herbs and …Mmmmm might have to go off and do it again…
Have fun…
Comment kindly left by pondlife — August 25, 2008 @ 11:56 am
Cheers Jag, I cooked this today (sadly with no garlic as my wife is allergic to it) and it was a triumph.
Succulent and tasty.
Comment kindly left by Steve Garry — August 26, 2008 @ 11:23 pm
Good to see a new recipe this one looks like a winner for sure…been a long time since I have had chickpeas. Cheers.
Comment kindly left by Fritz — August 27, 2008 @ 1:34 am
Cheers JD! Glad u like
And thanks to you also Seasprite, and Working! All the best to you and yours!
Anita: Long time, let us know if you do try it!
Hugh: Beanz! Am visiting your page right now! Cheers !
Steve: wow! Glad it turned out good for you, even without the garlic! There’s so much you can do to vary and “personalise” a dish like this. I got the basic instruction from a Delia Smith recipe; and adapted it accordingly.
Fritz: chickpeas rock! All the best to you!
Comment kindly left by Jag — August 31, 2008 @ 8:44 pm
Thanks for another great recipe, all the family enjoy your clear instructions and the pic. Makes cooking the dish easier but could I ask for a little list of all the required ingredients at the start, or end for easy shopping list?
Thanks again!
Comment kindly left by Jan Ally & Georgia...JAG — September 6, 2008 @ 11:53 am
Cheers “JAG”! I will try to do a shopping list next time, thanks for the suggestion!
Comment kindly left by Jag — September 6, 2008 @ 2:41 pm
Is Turmeric the same as Haldi as its listed as an ingredient but not mentioned in the recipe. We did Jambalaya last nite (Wonderful!!!) and am doing this one tonight. Thanks
Comment kindly left by Jan Ally & Georgia...JAG — September 7, 2008 @ 12:46 pm
Yep Haldi is the Indian name for turmeric – apols – it’s just that a lot of shops in my neighbourhood have “Haldi” on the labels and now everybody round here seems to use the term.
Comment kindly left by Jag — September 7, 2008 @ 2:28 pm
Thanks for that. We have just finished our first Moroccan Chicken. It was fantastic. We now plan to work through all of your recipes, 2 a week as we enjoy having the laptop in the kitchen with us to ensure its all looking right. As you mentioned that the rice stuck on the bottom and sides I brushed a little olive oil over the inside of the cooking dish just B4 I put all the ingredients in and IT WORKED. We didn’t waste any of that lovely tastey dish. Thank you so much for sharing you recipes with the net. You are a true hero in our house.
Comment kindly left by Jan Ally & Georgia...JAG — September 7, 2008 @ 7:57 pm
Going for Rogan Josh next weekend. Do you use a non-stick saucepan as the lamb cooks for such a long time?
Comment kindly left by Jan Ally & Georgia...JAG — September 7, 2008 @ 8:33 pm
Hi “JAG” – thanks for such nice feedback, and thanks for the tip re coating the oven dish with olive oil; yes this makes absolute sense re preventing sticking etc. Nice one!
And regarding non-stick pan; yes I always use non-stick pan/pot for cooking on the stove, but even then the lamb is in a sauce so shouldn’t stick so much anyway; but I always take the safe option and use a non-stick pot!
Comment kindly left by Jag — September 7, 2008 @ 10:01 pm
Loved it! Another winner, but no surprise there. Only thing, I think I will put some other spice on the chicken next time instead of just the paprika and salt/pepper. Maybe just the same mix that goes in with the onions and peppers.
Thank you so much for another great supper! : )
Comment kindly left by Hannah — September 13, 2008 @ 1:25 am
Cheers Hannah! I agree, the chicken probably needs a bit more spicing up; I would do the same next time too!
Comment kindly left by Jag — September 17, 2008 @ 8:31 pm
This is absolutely delicious looking. Several months back I came across your Saag recipe from 5 years ago, via Google,– thanks: I made it several times, and it was delicious– but until today (when I decided to make it for my family, who I’m visiting without my recipebook) I didn’t realize you had a blog… and a whole list of other delicious looking recipes. Yum! I’ll be trying out a lot of those in the weeks to come …
Comment kindly left by Alex — December 19, 2008 @ 3:35 am
Hi Alex, so glad to be of assistance with the saag, and glad you came back and discovered more! Please do let me know if you apply some variations that would be worth sharing. All the best!
Comment kindly left by Jag — December 19, 2008 @ 10:24 am
Hey Jag, I’ve been “borrowing” your recipes for a while now, and I’ve always wondered: Where did you get the metal tins that you put your spices in? I’ve been looking for some, but all I can find, you have to buy by the case… Thanks,
– dave
Comment kindly left by Dave Drake — January 9, 2009 @ 12:15 am
Hi Dave, thanks for your comment. The metal tins: I got those from a local Indian shop AGES ago. Every Indian general store will carry them – well in UK at least. See here and here. They usually come as a set in a large round tin with a lid; and we used to have such a container for many years previously but about 10 years ago we switched to tins with individual lids; but these are less common. The single large tin with the compartmental tins is a classic in most Indian households!
Comment kindly left by Jag — January 10, 2009 @ 9:42 pm
Great recipy, Made it in the hob & it looks like a chick pea & chicken biriani! Great!
Woody
Comment kindly left by clare — February 15, 2009 @ 6:40 pm
Cheers Woody, glad you liked it!
Comment kindly left by Jag — February 17, 2009 @ 5:37 pm
Hi Jag, Can’t tell if you still check the site for comments, but anyway…we tried your Moroccan Salad several months ago. Liked it so much that it has become a regular feature at our dinner table. We refer to it as “Route 79 Salad”. Echoing the comments of many others, I hope that one day you will return to posting here.
Comment kindly left by Barbara — September 4, 2010 @ 9:32 am
Cheers Barbara! Nice to know the Route 79 brand is alive and well at your dinner table! (It is a lovely salad isn’t it?)
I’ll be back …
Comment kindly left by Jag — September 4, 2010 @ 1:07 pm
Jag, Yes, lovely salad. Good, bright flavors warmed by olives. Looking forward to the day of your return post.
Comment kindly left by Barbara — September 9, 2010 @ 8:32 am