gilgamesh37
Politicos
I have made 82 posts
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Post by gilgamesh37 on Mar 22, 2021 15:53:21 GMT -5
This was easily the best thing I've made in quite a while. If you've spent time in NYC (or I'm sure other big cities) you probably know the ubiquitous chicken and rice carts. I didn't realize how much I missed that food until I made this. It is amazing--and like all Serious Eats/J. Kenji Lopez-Alt recipes, he's worked out all the kinks. Except---traditionally this is served with white sauce (recipe included) and harissa (recipe not included). If you're going to skip the harissa, you should cut back on the sugar in the white sauce (I did 1/2). The harissa balances the sweet, but if you're only doing the white sauce--and you have to do the white sauce-- cut back on the sugar. Also, you can just roast the chicken in the oven and crisp it under the broiler for a few minutes to get the crunchy edges. Serious Eats Halal Cart-Style Chicken and Rice
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Post by wallycat on Mar 22, 2021 16:58:12 GMT -5
Just bookmarked. Thanks.
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Post by emma on Mar 22, 2021 19:01:03 GMT -5
That looks SO good! I have everything but the Harissa Hot Sauce. I do have Harissa spice, would it work sprinkled over all? Is Harissa Hot sauce anything like Sambal Oelek? - which I do have.
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Post by Catbatty on Mar 22, 2021 19:08:15 GMT -5
Did you say Harissa? (I bought mine in a tube, but ... I happen to have JUST copied this recipe before I read your post.) LOL * Exported from MasterCook *
Harissa
Recipe By : Moosewood Serving Size : 0 Preparation Time :0:00 Categories :
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups water 3 dried red New Mexico hot chile peppers -- (or darker red Pulla hot chile peppers) 6 dried àrbol hot chile peppers -- (small, bright red) 2 red bell peppers 1 tablespoon crushed garlic 1/2 teaspoon salt -- (plus more as needed) 3/4 teaspoon ground roasted cumin 3/4 teaspoon ground coriander 1 teaspoon paprika -- (sweet or smoked paprika) 1/4 teaspoon ground cinnamon 1 tablespoon fresh lemon juice 2 tablespoons chopped preserved lemon -- (see recipe) OR 2 teaspoons lemon zest 1/3 cup extra-virgin olive oil
Bring the water to a boil. Remove the stems and gently squeeze the edges of the dried hot peppers to split them open. Shake out all the seeds and discard. Heat a dry skillet (nonstick is good) and toast the hot peppers for 3 to 5 minutes, until they begin to darken and give off a strong fragrance. Stir or shake to make sure they don't burn. Don't deeply inhale the aroma or you'll irritate your throat and start coughing; it's OK to cover the skillet. Put the toasted hot peppers in a bowl and pour the boiling water over them. Cover the bowl and set aside to soak for 20 to 25 minutes.
Fire-roast the bell peppers on a grill or directly over a stovetop burner until the skins are blackened and blistered. Put them in a bowl, cover, and set aside to steam and cool down. When the peppers have cooled, scrape off the blackened skin and then halve the bell peppers and remove the stems and seeds.
In a food processor or blender, combine the roasted peppers, garlic, salt, spices, lemon juice, preserved lemon or zest, and olive oil. Drain the soaked hot peppers well and add them. Purée until smooth. Add more salt to taste.
Store harissa in a glass jar or bowl with a tight-fitting lid in the refrigerator. The paste thickens as it cools. Each time after you've spooned out some harissa, to preserve it, drizzle a little olive oil on top, cover tightly, and return to the refrigerator.
SUGGESTIONS FOR USE: Add some harissa to any dish that needs a bit of excitement. It can be stirred into soups, stews, sauces, and dips, and drizzled or spooned over vegetables, and used as a garnish.
Time: 45 minutes
Yields about 2 cups
Source: "The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant That Revolutionized Eating in America" Copyright: "St. Martin's Griffin, September 26, 2017" Yield: "2 cups" - - - - - - - - - - - - - - - - - - -
NOTES : This bright vermilion hot chili paste is a traditional Moroccan seasoning. Harissa is aromatic and flavorful, not just hot. The fire-roasted peppers, smoked paprika, and toasted cumin give it smoky undertones.
The dried hot peppers we call for are ones we think are readily available, but if you have other dried red-colored hot peppers you like, use them. We recommend that when you're handling hot peppers you use latex gloves and be careful not to touch your face.
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gilgamesh37
Politicos
I have made 82 posts
Right now I'm Offline
I joined September 2016
I've received 12 likes
My gender is Female
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Post by gilgamesh37 on Mar 22, 2021 21:53:07 GMT -5
Honestly, I’m not sure why I don’t have harissa at home (well, other than the fact that DH is decidedly not a hot sauce guy) when I have probably 8-10 others (Tabasco, Frank’s, Soca, Siracha, Tapatio, 3 odd ball super hot ones that were gifts, 2 different kinds of Marie Sharp’s which is my favorite) but when I do this, I use the Marie Sharp’s classic which has kind of sweet base note because the base is carrots. DH skips the hot sauce altogether, which I think is a shame, but he doesn’t love the chicken flavor profile anyway (nor does he care for the Indian food flavor profile, and how on earth did I end up married to this man?? )
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Post by PattiA on Mar 23, 2021 7:38:00 GMT -5
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Post by mcgee on Apr 19, 2021 15:15:34 GMT -5
I made this last night and we both really enjoyed it. I picked up some Harissa at TJ's a couple of months ago and had no idea what I was going to do with it so this recipe solved that problem. I didn't add the sugar to the sauce because I tasted it and didn't think it really needed it. I did add more cumin to the rice based on some reviews and I added a little sumac to the sauce based on another recipe for this dish.
For lunch today I had the leftover rice with lettuce and tomato and the sauce drizzled over it all and it was yummy!!
I used to go to NY a lot for work but never ate at one of the carts. Now I'm kicking myself!! Maybe one day I'll get back there.
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