Shawarma style chicken wraps

There are a lot of “do ahead” steps, but they don’t all need to be done at the same time.

Notes for next time :

  • Cook the chicken on a grill to let the fat drip away
  • Roast the garlic for the yogurt sauce.

Ingredients :
8 chicken thighs
Pita bread

For the marinade
3 table soup olive oil
1 tea spoon cumin
1 tea spoon paprika
1 tea spoon turmeric
1 tea spoon salt
4 garlic cloves, minced
Zest and juice of a lemon
Zest and juice of an orange
Black pepper, to taste

For the garnish
1 red onion
1/2 cup greek yogurt
2 cloves garlic, minced
1 table spoon olive oil
1 tomato, diced
Bread and butter pickles
Iceberg lettuce
ingredients

***

1. Combine the yogurt, garlic and olive oil for the garnish, Set aside and allow to mellow overnight.
garlic-sauce

2. Thinly slice the onion, cover with cold water. Cover and put in the fridge overnight.
onions

3. Combine the marinade’s spices and grind them to a rough powder.
spices

4. In a large bowl, combine all of the marinade ingredients.
marinade1

5. And stir to dissolve the spices.
marinade2

6. Remove the skin and bones from the chicken. Cut each thigh in half. Put in the marinade and stir to coat. Cover and marinade overnight.
chicken

7. Pre-heat the oven to 350F. Cook the chicken on both sides to get some color.
color

8. Finish in the oven until cooked through.
cooked

9. Open the pita bread. Slather with some yogurt sauce. Add the chicken, tomato, lettuce, onions, and pickles to taste. Roll and enjoy.
assemble

 

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Yellow Split Pea Dhal

I had lots of yellow split pea left from making the pea soup. And I’ve been craving stewed or simmered recipes to warm me up.

Also, this is a good pantry diving kind of dish when winter makes you pay with icing rain and snow.

Ingredients:
250g yellow split pea
4 cups water
2 slices of ginger
1 stick cinnamon
3/4 tea spoon turmeric
1 1/2 dried yunan pepper
1 table spoon oil
1 onion, chopped
2-3 cloves garlic finely chopped
2 inch ginger grated
1 pint diced tomatoes
1 tea spoon coriander
1 tea spoon cumin seed
3/4 tea spoon garam masala
salt
Juice of 1/2 lemon
ingredients

***

1. In a large pot, combine the water, slices of ginger, cinnamon and turmeric.
water1

2. Bring to a boil to dissolve the turmeric.
Just be careful not to splash any on you from this point on, turmeric stains everything a bright yellow.
water2

3. Rinse the split peas and pick through them to make sure to remove any rocks or debris. Add to the pot. Cover and simmer for 40-50 minutes.
peas1

4. Meanwhile, grind together the coriander and garam masala using a mortar and pestle. Set aside.
grind

5. In a second, smaller, pot, warm the oil.
oil

6. Throw in the cumin and allow to sizzle for 30 seconds, until very fragrant.
cumin

7. Throw in the onions. Cook on medium heat for a few minutes until translucent.
onions

8. Add the grated ginger and the garlic.
onions2

9. Stir in the tomatoes.
tomatoes

10. And the spices from step 4. Crumble in the remaining 1/2 dried pepper.
Cover and simmer for 30-35 minutes on low heat (or until your peas are done).
spices

11. The peas should have absorbed most if not all of the water (add water if they are still hard) and should be soft and barely starting to fall apart.
Fish out the cinnamon, ginger and dried chili.
peas2

12. Combine the spiced tomatoes to the split peas. Add the lemon juice and salt to taste.
combine

13. Serve with rice as a main (or with roti, or with naan). Can also be served as a side dish.
serve

Apple Chutney

Originally from the Preservation Society book but I tweaked it a bit, so getting a full post so I remember what I did.

I did two variants. The main one with Xeres vinegar, which tastes like something I will use anywhere onion jam would be used (in a grilled cheese or a burger comes to mind).

The second is a balsamic variant which I have dreams of using on some baked brie with walnuts…

Still, go buy the book!

Yield : 6 half pints

Ingredients
2 birds eyes peppers
3 cloves garlic
900g apples (cortland, spartan, empire, snow globe, gala)
450g onions
170g raisin*
550g brown sugar
1 1/2 table spoon salt
30 ml grated fresh ginger
10 ml allspice
10 ml cloves
10 ml black peppercorns
10 ml ground tumeric
2 ml dry mustard
375 ml apple cider vinegar
375 ml xeres vinegar **

Balsamic Variant :
* A bit less raisins, add dried apricots (cut in small pieces)
** Balsamic vinegar.
apple1
***

1. Grind the spices together.
apple2

2. Put the onions and apples through a food processor and chop finely. Transfer to a large pot and add the vinegar.
apple3

3. Finely chop the garlic and thai peppers. Add to the pot along with the raisins.
apple4

4. Add the rest of the spices.
apple6

The Balsamic variant will look darker like this :
apple6b

5. Turn the heat on medium until a slow boil form. Turn the heat down and simmer for 1 hour.
apple7

The balsamic version will start to look outright Halloween worthy. I added a finely minced jalapeno along the way to this one, as the sugar was getting too dominant.
apple7b

6. Scald the jars. Fill with hot chutney. Leave 1/4″ headspace. Process for 10 minutes.
apple8

And the darker balsamic.
apple8b

Bread and Butter Pickles

And the last of my week-end of canning stuff according to my grand-mother’s recipe (for the first two installments see the Sweet Relish and Fruit Ketchup). These  are crunchy and sweet bread and butter pickles. I made small round slices, but you can make long slices to put on sandwiches.

Total Yield : 7-8 pints.

Ingredients :
8 lbs small pickling cucumbers
4 onions
1/2 cup salt
1 green bell pepper
1 red bell pepper
5 cups sugar
1/2 teaspoon turmeric
1/2 teaspoon cloves
2 teaspoon celery seeds
2 teaspoon yellow mustard seeds
5 cups white vinegar
pickles-1

***

1. Wash and brush the cucumbers. Remove both ends. Slice thinly (I used a mandoline). Dice the red and green bell peppers and 4 onions and add to the bowl.
pickles-2

2. Add 1/2 cup salt.
pickles-3

3. Add water to cover the vegetables. Then crack a tray of ice or two over them.
pickles-4

4. Put something over the whole mess then weigh it down (here using a full jug of vinegar as a weight).
Leave to brine for 2 hours, turning over the layers once in a while.
pickles-5

5. Here is after the two hours. I was able to switch my plate after 30 minutes to get better compression.
pickle-6

6. In a large pot, combine the vinegar, sugar, mustard seeds, celery seed, cloves and turmeric. Bring to a boil
pickles-7

7. Remove the weight from the vegetables. Drain the brine. Rinse twice with clear water and drain well.
pickles-8

8. Scald 7 jars. Stuff the vegetables into the jar. Depending on how much water you got out of them your yield might be 7 or 8 pints.
pickles-9

9. Cover with the vinegar pickling liquid,
pickles-10

10. Process for 10 minutes then allow to cool fully.
(And yes, I totally lost the light for this).
pickles-11

Sweet Relish

Continuing my condiment making from the Fruit Keptchup. This relish is perfect for burgers and hot-dogs.

Total Yield : 3.5 pints (7 half pint jars)

Ingredients :
2 lbs small pickling cucumbers
2 onions
6 green bell peppers
1/2 cup salt
5-6 cups sugar
2 teaspoon turmeric
2 teaspoon yellow mustard seeds
1 teaspoon celery seeds
4 cups white vinegar
* optional: green food coloring
relish-1

***

1. In a large bowl combine the vegetables.
I ran the onions and bell peppers in the food processor because I’m lazy but diced the cucumber.
relish2

2. Add the salt.
relish-3

3. Cover with cold water. Mix well.
Set aside to brine/macerate for 12 hours.
relish-4

4. When everything had time to make friends in the salt bath. drain everything. Press down on the vegetables to extract as much water as you can.
relish-5

5. Add 5-6 cups sugar (depending on how tangy you like it).
relish-6

6. Add the spices.
relish-7

7. Add the white vinegar.
relish-8

8. Stir to combine. Turn the heat on to a medium-low and allow to reduce for 1-2 hours.
relish-9

9. Once reduced it will look like this.
relish-10

10. Totally optional, but you can add a few drops of green food coloring at this point to bring back the green of the vegetables vs the yellow of the turmeric.
relish-11

11.Scald 7 half pint jars. Distribute the relish into the jar.
relish-12

12. Process for 10 minutes then allow to cool fully.
relish-final

Chicken apricot tajine

A simple dish. I can see myself tinkering with it. I’ll write my notes as such in the steps. Not overly spicy but still flavorful and satisfying.

Ingredients
8 boneless, skinless chicken thighs
2 onions, diced
2 tomatoes, diced
1 cup chicken broth
20 dried apricots
juice of 1 lemon
1/2 teaspoon cinnamon
1 teaspoon turmeric
2-3″ of fresh ginger, grated
1/2 teaspoon cumin
1 pinch saffron
50g sliced almonds
salt and pepper
olive oil
ingredients

***

1. Pre-heat the oven to 325F.

In a stainless steel skillet, heat the oil. Add the chicken to sear on both sides.
sear chicken

2. Transfer to a tajine pot (or, if you don’t have one, a large enamel cast iron dutch oven, like I did). Add salt and pepper.
transfer chicken

3. In the skillet, add the onions and spices (except the saffron). Cook for a few minutes until the onions are starting to soften and the spices become fragrant, Scrape up as much of the stuck chicken bits as you can.
onions

4. Transfer the onions to the tajine pot. I added the ginger here because I had forgotten it, but for better results add it with the rest of the spices.
transfer onions

5. In the skillet, add the chicken stock, lemon juice, saffron and tomatoes. Bring to a boil and scrape up anything left at the bottom of the pan.
liquids

6. Pour over the chicken. Spread the onions a bit to make sure all the meat is covered. Cover the pot and put in the oven for 40 minutes.
transfer liquids

7. Add the dried apricots and return to the oven for 20 minutes.

* I would probably cut the apricot up a bit and add them a touch sooner to they become a bit softer and impart their flavor to the broth.
apricot

8. Remove from the oven and allow to stand for a few minutes. In the meantime, lightly toast the almond slices.
cooked

9. Serve with couscous and sprinkle the almonds on top.
serve

Bread and Butter Pickles

I eat pickles as a snack, often instead of eating chips. So we made a large batch of these. Like the salsa I’ll list the original recipe, but the pictures will reflect the many fold recipe we made. The recipe is originally from”Tart and Sweet” by Kelly Geary and Jessie Knadler.

Ingredients
2 cups white wine vinegar
2 cups rice vinegar
3 cups water
3 cups sugar
1/3 cup kosher salt
6 lbs cucumber, ends trimmed
2 white onions, thinly sliced

Per jar:
1 clove garlic
1 tablespoon yellow mustard seed
1/2 tablespoon brown mustard seed
2 teaspoons chili flakes
1/2 teaspoon tumeric
1/4 teaspoon cayenne pepper
1/4 teaspoon celery seed

*Makes approximately 6 quarts*
ingredients

***

1. Cut the cucumbers into 1/4 inch rounds.
cucumbers

2. Bring the vinegars, sugar, water, and salt to a boil. Stir to dissolve the sugar and salt.

3. Place the garlic and spices into each hot jar.
spices

4.Pack the cucumbers and onions in as tightly as possible without crushing.
pack

5.Pour in the boiling brine, leaving 1/2 inch of head space. Make sure the cucumbers and onions are submerged in brine, and check for air bubbles.

6. Process for 10 minutes in boiling hot water.
boiled