My Seduction Meal

Tagine of Chicken with Preserved Lemons and Green Olives

Many years ago, someone from the New York Times called  to ask me what I would cook for a man if I wanted to seduce him.  I imagine that they expected me to say that I would make a mole or some other Mexican classic but I surprised them by creating a menu of mostly Turkish and Moroccan dishes. The flavors are exciting and play off each other beautifully.  There hasn’t been anyone around whom I have wanted to seduce lately and I was  dying to taste these dishes again so I decided to prepare them for my Latino friends.

I have friends from all different parts of the world and the US  and love for them to met each other but sometimes it’s fun to “platicar” all in Spanish.

Here are the recipes for you to try. I might not have photographs of all the dishes.

Chicken Tagine with Preserved  Lemons and Green Olives

Adapted from Paula Wolfert’s Couscous and Other Good Foods from Morocco,

4 chicken thighs

4 chicken legs

4 garlic cloves, peeled

2 teaspoons coarse salt

1 teaspoon freshly ground black pepper

1 teaspoon ground ginger

1 teaspoon spicy paprika

1/2 teaspoon cumin

3 tablespoons olive oil

1 large onion, grated and drained

1/2 teaspoon saffron, or to taste

3 cups chicken stock

3 preserved lemons. rinsed (can be bought at  Kalustyans on Lexington Avenue)

1 1/2 cup green olives, preferably picholine or Royal Victorias

Juice of two lemons

 

Wash the chickens and dry with absorbent paper towels.

Place the garlic cloves, salt, pepper, ginger, spicy paprika, and cumin in a food processor or mortar and pestle and grind to form a paste.  Add the olive oil in a thin stream.  Rub the chicken with the spice mixture and let rest in the refrigerator for 4 hours, or overnight.

Heat a small heavy-bottomed saucepan and toast the saffron for about a minute or until the fragrance is released.  Let cool and grind in a mortar and pestle or spice grinder.  Set aside.

Heat a heavy-bottomed medium Dutch oven over medium-high heat.  Add the chicken with the oil that clings to them and brown until golden, about 3 minutes on each side. Add the grated onion and saffron, and cook, stirring often, for 3 minutes.  Add the chicken stock and bring to a boil.  Lower heat to maintain a simmer.

Cook, covered, for 15 minutes.

While the chicken cooks, rinse the olives and pit them if desired. (I don’t.)  Rinse the preserved lemons and quarter. Add to the chicken and continue cooking for 10 minutes or until the chicken is tender. Uncover and continue cooking for 10 minutes or until the sauce is slightly reduced.  Transfer the chicken with the olives and lemons to a serving platter. Keep warm.

Bring the sauce to a boil over high heat and add the lemon juice.  Cook until reduced, about 3 minutes.  Pour over the chicken and serve.

Turkish Oriental Rice Pilaf (not photogenic but delicious.

Oriental Rice

8 servings

2 cups rice (long grain)

2tablespoons salt

4 cups (1 liter) boiling water for soaking rice

3 tablespoons butter

3 tablespoons pine nuts

1 onion chopped

3 cups (750ml) water and chicken broth

4 tablespoons currants

salt and pepper to taste

1 tablespoon sugar

¼ lb (110gr) chicken or lamb liver, diced (optional)

1 tablespoon allspice

½ teaspoon cinnamon

½ cup) dill

Place rice in a bowl with 2 teaspoons salt and pour boiling water over it, sit and let it stand until water cools. Drain. Wash well under cold water, drain again. Set aside.

Melt 2 tablespoons butter in a saucepan, add pine nuts and onion. Sauté until they are light brown. Add rice and stir for 5 minutes. Then add the chicken broth and water mixture, currants, salt, pepper and sugar.

Sauté diced liver if using (I don’t) in 1 tablespoon butter and add to the rice mixture. Cook over medium heat until water is absorbed by the rice. Then, add allspice, cinnamon and dill, and leave the saucepan on very low heat for about 10-15 minutes. Turn heat off, uncover, place a clean paper or a napkin over the saucepan, replace the cover and let it stand at least for half an hour before serving,. Stir very gently before serving.

Eggplant with Pomegranate Molasses

Adapted from Paula Wolfert, The Cooking of the Eastern Mediterranean

 

4 long, slender Japanese eggplants

1/4 cup extra-virgin olive oil

1 teaspoon coarse salt.

 

For the Pomegranate Sauce

2 garlic cloves, peeled

1 teaspoon coarse salt

1/2 cup pomegranate molasses (available at Kalustyan’s and other Middle Eastern shops)

2 tablespoon fresh lemon juice

1/4 cup shredded mint leaves

1/4 cup Italian parsley leaves, coarsely chopped

 

Preheat the oven broiler.

Cut the eggplant diagonally into 1/4-inch slices.  Brush with the olive oil and sprinkle with the salt.  Cook until golden on one side, about 5 minutes.  Take care that they do not burn.  Transfer to a flat platter and pour the pomegranate sauce over them.  Sprinkle with the mint and parsley leaves.  You can let rest for 1 hour.

Zucchini Cakes with green onions, Cheese and Herbs

 

1 1/2 pounds zucchini, coarsely grated

Salt

5 scallions, chopped

½ cup chopped cilantro

1/3 cup chopped fresh parsley

2 tablespoons grated onion

1/3 cup grated parmesan cheese

3 eggs, lightly beaten

3 tablespoons flour

Freshly ground black pepper

Light olive oil or peanut oil for frying

Vinegar Sauce (see below)

 

Sprinkle zucchini with salt and allow to sit on a colander for at least 20 minutes.  Squeeze dry and mix in a bowl with the remaining ingredients except the oil.  Season with salt and pepper.

Heat the about 1/2 cup of oil in a nonstick frying pan, drop tablespoons of the mixture into the hot oil, and cook until golden brown on both sides.  Drain on paper towels, transfer to a platter and sprinkle sauce over them.

 

Aytun’s Vinegar Sauce

 

2 garlic cloves

1 – 2 tablespoons hot chile paste

1 cup good quality distilled white vinegar

1/3 cup chopped fresh cilantro.

 

Purée the garlic in the food processor; add the reamining ingredients and process until combined.  Sprinkle over the zucchini cakes.