Chicken with 40 Cloves of Garlic
This Chicken with 40 Cloves of Garlic dish is another recipe from Moorish by Greg & Lucy Malouf that I had made a few weeks ago, especially for D.
This is a well-known French peasant dish, apparently, and the garlic is cooked in its skin, becoming soft and velvety smooth and creamy. Being lazy, I usually have a large jar of peeled garlic in the fridge, so, I simply threw in a whole bunch.
So, even though I didn't add exactly 40 cloves of garlic, I added about two handfuls of peeled garlic cloves - enough to get a bold garlic flavor they suggest. Also, the dish uses Merguez sausage from North Africa, but, I substituted mock chicken sausages.
Basically, it is a stew of sorts with bold and interesting flavors and chunks of chicken, sausage and vegetables. And, as usual, I simply could not execute the recipe exactly as they specify, so, this is an approximation :)
Ingredients
2-3 heads of garlic -OR- 30-40 cloves of garlic
2-4 favorite sausages
2-3 large potatoes cut into chunks, or several baby potatoes
4 tomatoes, halved
1-2 medium onion cut into chunks, -OR- 6-8 small shallots, peeled whole
1-2 red bell peppers, roasted
3-4 cups of chicken or vegetable stock
2-3 boneless skinless chicken breasts, cut into chunks
1-2 Tbsp Hungarian Paprika
2 Tbsp coriander powder (for rubbing the chicken pieces)
2-4 Tbsp Sumac (some for rubbing the chicken pieces)
2 Tbsp Taklia**
a few strands of saffron (optional)
a few sprigs of rosemary
salt and pepper to taste
¼ cup or so of lemon juice
olive oil (a few Tbsps)
garnish: parsley, rosemary, pickled chilies
** Taklia is an all-purpose mix used in Lebanon and Syria, usually added at the end of the cooking for its aromatic flavoring
Preparation
- Taklia: can be prepared ahead of time and saved in the fridge for other use - combine about 6 cloves of minced garlic and 2-3 Tbsp of coriander powder with some sea salt and olive oil
- Marinate the chicken in some red wine vinegar, some lemon juice, after rubbing in the sumac and coriander powder, while assembling the rest of the ingredients
- Pre-heat the oven to 400°F
- Assemble the rest of the ingredients in a casserole dish - pan sear the sausages first to give it a nice skin, par-cook the potatoes in the microwave to speed up cooking time
- Pan sear the marinated chicken chunks to develop a good outer crust and throw it into the casserole dish with the rest of the ingredients
- Stir in the Taklia with enough stock and lemon juice till well incorporated
- Bake in a 400°F oven for about 45 min to an hour, checking for liquids often, and cover with foil if top seems to be drying out
- garnish with pickled chilies, parsley and some fresh rosemary
- Serve with buttered rice, as suggested in the cookbook
1 Comments:
At 2:10 PM, Anonymous said…
I *heart* garlic and the name is tempting enough to make me want to try this.
Mamatha
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