Golden Millet with Preserved Lemons

 

Today we planned two delicious dishes (chicken with balsamic sauce and zucchini parmesan), but I needed one side dish more for some carbs. Checking my pantry I saw some millet which I found perfect for a quick side dish!

In order to make it easy I opted for some ready fried onions and for a special test some preserved lemons from the jar which I prepared last year.

For this preparation I use a double wall saucepot, which retains the heat and I can even turn out the heat, but in general it’s sufficient to use a big pot with will prevent dripping out the liquid while boiling. The cover is necessary!

Golden Millet with Preserved Lemons

  • Servings: 4
  • Difficulty: easy
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You Need

  • 1 cup raw millet
  • 2 teaspoons Moroccan Spice mix
  • 2 cups water (or broth, if you’d prefer)
  • 1/4 teaspoon salt, to taste
  • 2 tablespoons fried onions
  • 1/2-1 red sweet pepper, chopped (quantity to taste)
  • 1 tablespoon olive oil (or butter to taste)
  • 1 tablespoon chopped preserved lemon
  • 1/2 tablespoon preserved lemons, sliced for topping (optional)

Procedure

  1. Prepare your ingredients
  2. In a big saucepan at medium heat roast the millet with the spices mix for about 3-4 minutes until spices it turn fragrant.
  3. Add water, salt, onions and red pepper. Give a good stir. When it comes to boil reduce the heat, cover and let simmer for about 15 minutes.
  4. At this point switch out the heat, open quickly the pot, add olive oil and preserve lemon, stir well and cover immediately. Let sit for about 10 minutes.
  5. Fluff it with the fork, add more salt if needed and serve with the sliced lemon.

Notes

If don’t have preserved lemons, you may use 1 teaspoon of grated lemon zest.

If you don’t have the Moroccan spice mix ready you may combine:

  • 1/2 teaspoon turmeric ground
  • 1/2 teaspoon coriander ground
  • 1/4 teaspoon ginger powder
  • 1/4 teaspoon cinnamon ground
  • 1/4 teaspoon cumin ground
  • 1/4 teaspoon paprika ground

 

Autor: https://artandkitchen.wordpress.com/

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Chicken Tagine with Olives and Preserved Lemons

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This is another of our evergreens which has not been posted since now. The first title I gave to this recipe was “Tagine En Vitesse De Poulet, Olives Et Citrons Confits” as this is quick version of the this famous Moroccan recipe.

I’ve always the preserved lemons on hand a batch of Maroccan Mix spices, so that this works very quickly for me and in 30 minutes I can serve this delish. If you have time I suggest to cook this for about 1 hours and the chicken will be much softer and the spice will be better combined.

This is not the original recipe, but the taste was great, it’s very light and it remembers us the fabulous meal we had in a beautiful restaurant in Fes (Marocco).

Chicken Tagine with Olives and Preserved Lemons

  • Servings: 4
  • Difficulty: easy
  • Print

Autor: https://artandkitchen.wordpress.com/ chicken-tagine-with-olives-and-preserved-lemons-1

You need

Maroccan Spice Mix:

  • 1 teaspoon ras el hanout spice mix, if available, optional
  • ½ teaspoon ground coriander
  • ½ teaspoon paprika
  • ½ teaspoon ground ginger
  • ½ teaspoon turmeric

Basic Ingredients:

  • 3 teaspoons of Maroccan spice Mix (see above)
  • 4 chicken breasts, bones, skin and fat removed, halved (about 500-600 g)
  • 2 tablespoons olive oil
  • 2 onions, peeled cut in wedges
  • ½ cup olives, green pitted ( I also add 2 tablespoons of the brine form the preserved olives)
  • 2 tablespoons lemon juice
  • ½ cup water
  • 1 small preserved lemon sliced or in wedges or to taste (about 50-100 g)
  • salt ( about 1/4 teaspoon)
  • 1 tablespoon fresh cilantro, chopped

Procedure

  1. Heat oil in the skillet.
  2. Place chicken in the skillet and top with spices.
  3. Add onions and cook about 5 minutes until onions are lightly browned.
  4. Add olives, lemon juice, water, sliced preserved lemon.
  5. Adjust salt and pepper.
  6. Top with fresh cilantro.
  7. Cover and cook until through for at least 15 minutes.
  8. Note: If you cook it longer it will be better, you will need to add some more water.
  9. Top with more coriander and preserved or fresh lemons if desired.
  10. Serve with fresh bread.

Ww 5 smart points per portion (calculated as 4 portions in total)

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