Subj : ??? was: African Chicken
To   : Ben Collver
From : Dave Drum
Date : Sun Sep 21 2025 05:11:32

 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
 
MMMMM


.... Durians? Why do people eat fruit that smells like farts?
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