Tuesday, May 23, 2017

Moroccan Chicken Stew...

If you know anything about spices, Cumin is a popular ingredient in Middle Eastern, Asian, Mediterranean and Mexican cuisines, and is one of the main ingredients in curry powder. It is an aromatic spice with a distinctive bitter flavor and strong, warm aroma due to its abundant oil content. Cumin "seeds" are actually the small dried fruit of an annual plant in the parsley family and it is native to the Mediterranean.

For this dish, you will need skinless, boneless chicken breasts, one onion, one green pepper and red grape 'cherry' tomatoes, buttermilk and peanut butter. As you now know, a good cook/chef can cook without following a specific recipe... even for this dish. All you have to know is what your taste buds like in terms of combinations of sweet and savory.

Another way to get used to cooking without a recipe is to cook like an artist... using color to guide you. Sometimes, that is exactly how I start out, using color to help decide what spices and how much.  Saute the onion, green pepper and tomatoes on med. heat in coconut oil, adding some red pepper flakes, garlic powder, paprika and cumin as well as either white or black pepper to taste.

Set aside the onion, pepper and tomatoes, and brown the chicken breast meat cut into chunks in the same skillet adding a drizzle of olive oil. Then return the veggies to the same skillet.

To this, add about 1/4 cup of gourmet buttermilk and 1/4 cup of heavy cream along with 1 tbs of creamy peanut butter. Stir and let simmer on low heat while you prepare a side of mashed potatoes. Once the potatoes are tender, drain and mash with butter and sour cream until thick and smooth. Ladle onto a low lipped plater, pour the chicken stew over the top and serve.

~ Tutti a Tavola

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