-Bittman, NYT Sep 2008
Time: 1 1/2 hours, plus resting
Salt and freshly ground pepper
1 whole (3- to 4-pound) chicken, trimmed of excess fat
Several cloves smashed garlic, plus 1 teaspoon minced garlic
Several slices fresh ginger, plus 1 tablespoon minced ginger
1/2 cup peanut oil, or neutral oil, like corn or canola
3 shallots, roughly chopped, or a small onion
2 cups long-grain rice
1/2 cup minced scallions
2 cucumbers, peeled and sliced
2 tomatoes, sliced
Chopped fresh cilantro leaves
2 tablespoons sesame oil.
1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.
2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.
3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.
4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.
Yield: 4 to 8 servings.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
14 September 2008
16 August 2007
Tea-Smoked Chicken Thighs With Pomegranate Glaze
-NYTimes.com
Time: About 30 minutes
2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 21/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
11/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil.
1. Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
2. Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
3. While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
4. Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.
Yield: 4 entrée portions.
Time: About 30 minutes
2 small oranges or tangerines
2 heaping teaspoons loose leaf tea (both Earl Grey and jasmine work well)
4 to 6 star anise pods
1 cinnamon stick (optional)
2 to 21/2 pounds skin-on chicken thighs
Freshly ground black pepper and salt, to taste
1/4 cup hoisin sauce
11/2 tablespoons pomegranate molasses
Sriracha chili sauce, to taste
2 tablespoons canola oil.
1. Zest one orange and peel other; set zest and peels aside. Cut oranges in half and squeeze juice through wire mesh strainer into a bowl. Reserve juice.
2. Scatter orange peels, tea, star anise and cinnamon around center of bottom of smoker. Cover with drip tray and wire rack. Arrange thighs on rack and season generously with pepper and salt. Place on stove over medium heat and after first wisp of smoke appears, cover tightly with lid. Smoke for 20 to 25 minutes. Shut off heat and rest for 5 minutes with lid on.
3. While chicken is smoking, combine zest, hoisin, pomegranate molasses and sriracha in a small bowl. Add about half reserved juice, more if sauce is too thick. Set glaze aside.
4. Pour oil in a nonstick or well-seasoned cast-iron pan over medium high heat. When hot, add chicken, and cook about three minutes per side. Reduce heat to medium low, brush both sides of chicken with glaze, and cook for another few minutes until crisp. Serve immediately, with extra sauce on the side.
Yield: 4 entrée portions.
20 June 2007
Grilled Chicken Breast with North African Spice Paste
-from Gourmet June 2007
8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Special equipment: an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)
Prepare grill for direct-heat cooking with medium-hot charcoal.
Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
Cooks' notes:
• Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.
• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.
Makes 4 servings.
8 (2-inch-long) dried hot red chiles
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon caraway seeds
2 tablespoons minced garlic
1 tablespoon black peppercorns
2 teaspoons kosher salt
5 tablespoons olive oil
4 large chicken breast halves with skin and bone (about 3/4 pound each)
Special equipment: an electric coffee/spice grinder or a mortar and pestle; a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal)
Prepare grill for direct-heat cooking with medium-hot charcoal.
Coarsely grind chiles, spice seeds, garlic, and peppercorns in grinder or with mortar and pestle, then stir together with salt and oil in a bowl to form a spice paste. Rub paste all over chicken.
Oil grill rack, then grill chicken, skin sides down first, over coals, turning over occasionally and moving around if flare-ups occur, until browned, 4 to 5 minutes total.
Move chicken to area with no coals underneath, arranging chicken so that thicker sides are closest to coals, then cover with inverted roasting pan and grill, turning chicken over once, until just cooked through, 15 to 17 minutes. Transfer to a platter and let stand 5 minutes before serving.
Cooks' notes:
• Chicken can be grilled on a gas grill. Preheat all burners on high, covered, 10 minutes. Reduce heat to moderately high and brown chicken, skin sides down first, covered, turning over occasionally, about 4 minutes. Turn off 1 burner (middle one if there are 3) and put chicken, skin sides up, above shut-off burner, then grill, covered, without turning, until just cooked through, 15 to 20 minutes.
• Chicken, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
• Spice paste keeps, covered and chilled, up to 1 week.
Makes 4 servings.
Herb-Grilled Chicken Breasts Thai style
-from Bon Appétit July 1998
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons canola oil
1 1/2 tablespoons (packed) dark brown sugar
1 serrano chili, stemmed, chopped
6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
Cut chicken crosswise into thin slices. Transfer to plates and serve. Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g; cholesterol, 121 mg.
Serves 6.
1/3 cup finely chopped fresh basil
1/3 cup finely chopped fresh mint
1/3 cup finely chopped cilantro
3 tablespoons finely chopped peeled fresh ginger
4 garlic cloves
1 1/2 tablespoons soy sauce
1 1/2 tablespoons fish sauce (nam pla)
1 1/2 tablespoons canola oil
1 1/2 tablespoons (packed) dark brown sugar
1 serrano chili, stemmed, chopped
6 skinless boneless chicken breast halves (about 2 1/2 pounds total)
Combine first 10 ingredients in processor. Process until well blended, scraping down sides of bowl occasionally.
Arrange chicken in 13 x 9 x 2-inch glass dish. Spoon herb mixture over chicken, covering completely. Cover dish; chill at least 2 hours, turning chicken occasionally. (Can be made 1 day ahead. Keep chilled.)
Meanwhile, prepare barbecue (medium-high heat). Grill chicken until cooked through, about 5 minutes per side.
Cut chicken crosswise into thin slices. Transfer to plates and serve. Per Serving: calories, 291; total fat, 9 g; saturated fat, 2 g; cholesterol, 121 mg.
Serves 6.
Chicken and White Bean Stew with Spinach and Slow-Roasted Tomatoes
-from SELF magazine
Makes 8 servings.
8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach
Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.
Makes 8 servings.
8 Roma tomatoes, halved, seeds and inner flesh removed
Olive- or vegetable-oil cooking spray
2 1/2 tbsp extra-virgin olive oil
2 tsp chopped fresh thyme
3/4 tsp salt
1/2 tsp freshly ground black pepper
4 slices thick-cut bacon, diced
1 cup chopped onion
8 cloves garlic, minced
3/4 cup chopped carrots
3/4 cup chopped celery
3 cans (15.5 oz each) great Northern beans, rinsed and drained
6 cups lower-sodium fat-free chicken broth, preferably organic
2 whole cooked chicken breasts (from 2 rotisserie chickens, preferably organic), boned, skin removed, cut into 1 1/2-inch-by-1/4-inch pieces
1/4 cup chopped shallots
1 3/4 lb baby spinach
Heat oven to 350°. In a bowl, toss tomatoes with 1 tbsp oil, thyme, 1/4 tsp salt and 1/8 tsp pepper. Lightly coat a baking sheet with cooking spray, then arrange tomatoes cut side down. Bake until soft and skins shrivel, about 30 minutes. Heat a large pot over medium heat. Cook bacon, stirring occasionally, until it begins to brown, 4 to 6 minutes. Stir in onion and half the minced garlic. Add carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to color, 7 to 8 minutes. Add beans; cook 2 minutes. Increase heat to medium-high. Stir in broth. Bring to a boil. Reduce heat to medium. Simmer, uncovered, about 15 minutes. Add chicken, 1/4 tsp salt and 1/4 tsp pepper and cook until hot, 2 to 3 minutes. (The stew can be made ahead to this point and kept refrigerated overnight.) Heat 1 1/2 tsp oil in a large nonstick skillet over medium-high heat. Cook shallots, stirring often, until they begin to brown, 2 to 3 minutes. Add the rest of the garlic and cook 2 to 3 minutes more, until lightly browned; transfer mixture to a bowl. Heat remaining 1 tbsp oil in skillet over medium-high heat. Add spinach in handfuls, turning with tongs to cook evenly. Cook until wilted, 2 to 3 minutes. Stir in remaining 1/4 tsp salt and 1/8 tsp pepper and remove from heat. Divide stew (reheated if made ahead), then spinach, among 8 shallow bowls. Lean 2 tomato halves against spinach and spoon some shallot mixture on top. Serve immediately.
Buttermilk-Battered Chicken Breast with Sweet Corn Sauce
-from SELF magazine
Makes 4 servings.
Sauce
1/2 cup fresh or frozen corn kernels
1 tsp minced garlic
1/4 cup diced onion
1 1/4 tsp olive oil
1 tsp minced jalapeño pepper
2 tbsp minced red bell pepper
1 1/2 cups low-sodium chicken stock
1 tbsp honey
1/2 tsp salt
Pinch of black pepper
2 tsp fresh lemon juice
Chicken
4 boneless, skinless chicken breasts
1/4 cup buttermilk
1 pinch black pepper
3/4 cup all-purpose flour
1 1/4 tsp paprika
3/4 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp celery seed
1 tsp olive oil
In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.
Makes 4 servings.
Sauce
1/2 cup fresh or frozen corn kernels
1 tsp minced garlic
1/4 cup diced onion
1 1/4 tsp olive oil
1 tsp minced jalapeño pepper
2 tbsp minced red bell pepper
1 1/2 cups low-sodium chicken stock
1 tbsp honey
1/2 tsp salt
Pinch of black pepper
2 tsp fresh lemon juice
Chicken
4 boneless, skinless chicken breasts
1/4 cup buttermilk
1 pinch black pepper
3/4 cup all-purpose flour
1 1/4 tsp paprika
3/4 tsp salt
1/2 tsp granulated garlic
1/2 tsp onion powder
1/2 tsp dry mustard
1/4 tsp celery seed
1 tsp olive oil
In a medium pan, sauté corn, garlic, and onion in oil over medium heat 1 minute. Add jalapeño and bell pepper. Cook 30 seconds. Add stock. Reduce liquid by half. Season with honey, salt, pepper and lemon juice. Transfer to blender and puree.
With a meat mallet, pound chicken breasts to about 1/2 inch thick. In a shallow glass baking dish, combine chicken with buttermilk and black pepper. Marinate at least 2 hours. In a medium bowl, combine flour, paprika, salt, granulated garlic, onion powder, dry mustard and celery seed. Dredge chicken in seasoned flour until well coated. Heat oil in a large pan and add chicken. Over medium heat, cook chicken 3 to 5 minutes on each side until golden. Serve each breast with 1/2 cup Sweet Corn Sauce.
Chicken Mushroom Soup with Leeks
-from SELF magazine
Makes 4 servings.
3 tbsp extra-virgin olive oil
2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces
1 large leek, white part only, trimmed and chopped
2 cloves garlic, peeled and minced
3 sage leaves
Pinch of nutmeg
1 1/2 lb mixed fresh mushrooms, coarsely chopped
2 qt low-sodium chicken broth
2 to 3 tbsp dry sherry
1 tbsp cornstarch mixed with 2 tbsp water
Chopped parsley
In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.
Makes 4 servings.
3 tbsp extra-virgin olive oil
2 boneless, skinless chicken breasts (about 5 oz each), cut into bite-sized pieces
1 large leek, white part only, trimmed and chopped
2 cloves garlic, peeled and minced
3 sage leaves
Pinch of nutmeg
1 1/2 lb mixed fresh mushrooms, coarsely chopped
2 qt low-sodium chicken broth
2 to 3 tbsp dry sherry
1 tbsp cornstarch mixed with 2 tbsp water
Chopped parsley
In a large soup pot, heat 1 1/2 tbsp oil on medium heat and sauté chicken 3 or 4 minutes or until opaque. Remove chicken from pot and add remaining 1 1/2 tbsp oil, leek, garlic, sage and nutmeg. Cook until leek is soft, 2 or 3 minutes. Transfer mixture to a small bowl, leaving excess oil in pot, and set aside. Add mushrooms to pot and cook until golden brown. Return chicken and leek mixture to pot, salt and pepper to taste and sauté about 5 minutes. Pour in broth and sherry and bring to a simmer. Add cornstarch mixture and simmer 2 or 3 minutes more. Pour soup into 4 large bowls and garnish with parsley to taste. Serve immediately.
Indo-Triniadian Curried Chicken
-from Boston Globe, 9 May 2007, Latchmin Nannan
Serves 4
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 sprigs fresh thyme, leaves removed
1 tablespoon lime juice
1 teaspoon hot sauce
2 1/2 pounds bone-in chicken legs and thighs
2 tablespoons vegetable oil
2 tablespoons curry powder
2 green cayenne chili peppers, cored, seeded, and finely chopped
3 shallots, thinly sliced
2 pounds boiling potatoes, cut into 1-inch pieces
3 cups water
1. In a medium bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, lime juice, and hot sauce. Stir well. Add the chicken pieces and turn them in the marinade. Cover and refrigerate for at least 2 hours or for as long as overnight.
2. In a large flameproof casserole over medium heat, heat the vegetable oil. Add the curry powder and cook, stirring, for 3 minutes or until it is fragrant. Add the chilies and shallots. Cook, stirring, for 2 minutes more.
3. Turn the heat to medium high. Add the chicken pieces, potatoes, and water to the pot. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the chicken is cooked through and the potatoes are tender. Turn the chicken occasionally and check the pot to make sure it isn't dry. Add more water, if necessary. Taste for seasoning and add more salt, if you like.
Serves 4
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 sprigs fresh thyme, leaves removed
1 tablespoon lime juice
1 teaspoon hot sauce
2 1/2 pounds bone-in chicken legs and thighs
2 tablespoons vegetable oil
2 tablespoons curry powder
2 green cayenne chili peppers, cored, seeded, and finely chopped
3 shallots, thinly sliced
2 pounds boiling potatoes, cut into 1-inch pieces
3 cups water
1. In a medium bowl, combine the salt, black pepper, garlic powder, onion powder, thyme, lime juice, and hot sauce. Stir well. Add the chicken pieces and turn them in the marinade. Cover and refrigerate for at least 2 hours or for as long as overnight.
2. In a large flameproof casserole over medium heat, heat the vegetable oil. Add the curry powder and cook, stirring, for 3 minutes or until it is fragrant. Add the chilies and shallots. Cook, stirring, for 2 minutes more.
3. Turn the heat to medium high. Add the chicken pieces, potatoes, and water to the pot. Bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the chicken is cooked through and the potatoes are tender. Turn the chicken occasionally and check the pot to make sure it isn't dry. Add more water, if necessary. Taste for seasoning and add more salt, if you like.
Moroccan Chicken Dumplings
By Ana Sortun, the chef at Oleana in Cambridge and the author of ''Spice: Flavors of the Eastern Mediterranean.''
Cooking-oil spray
* cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)
1/3 cup slivered almonds, toasted
1 1/2 teaspoons harissa
2 teaspoons extra-virgin olive oil
Salt
1 lemon
Pinch of saffron
1/2 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup whole milk
4 tablespoons butter, melted
1 tablespoon finely chopped cilantro, to garnish
Chicken broth (optional)
1. Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt.
2. Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.
3. Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.
4. Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top. Serves 6 as an appetizer; with broth, it would serve 2 or 3 as a main course.
Cooking-oil spray
* cup cooked, shredded chicken (from about half a chicken breast or 2 thighs)
1/3 cup slivered almonds, toasted
1 1/2 teaspoons harissa
2 teaspoons extra-virgin olive oil
Salt
1 lemon
Pinch of saffron
1/2 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
2 large eggs, lightly beaten
1/2 cup whole milk
4 tablespoons butter, melted
1 tablespoon finely chopped cilantro, to garnish
Chicken broth (optional)
1. Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa and olive oil. Season with salt.
2. Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.
3. Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.
4. Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top. Serves 6 as an appetizer; with broth, it would serve 2 or 3 as a main course.
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