被貓撿到的幸福

我最後做了摩洛哥燉雞，因為烤盤裡放太多蔬菜導致烤完雞肉沒熟，只好加入雞高湯去燉到軟嫩，也無敵好吃啦



首先把很多香草和西班牙辣椒粉+30cc橄欖油打成泥狀



把雞皮和雞肉之間用刀切開，塞入香料去醃



這次家裡冰箱只剩下威士忌，就拿威士忌+一顆檸檬汁去醃帶皮雞腿

隔天用200度烤，或者像我一樣直接燉也很不錯



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橄欖油和酸豆(去除水分)，讓白色的魚排沾滿，肉桂葉迷迭香百里香加入，上面放黃色薄片檸檬，再撒一圈白酒

烤220度20分鐘
原味主廚

咖哩雞
香茅一隻
薑一塊
香菜
橄欖油
大番茄一個切塊
檸檬汁
一支長辣椒，想吃辣一點就加入籽，或者可以去籽
打成泥狀

鍋子裡放油去煎帶皮雞腿肉
煎好拿出來
倒掉太多油只留一點點用來炒上面的泥
接著放入椰奶
去燉剛剛的雞腿肉

加入去核水蜜桃(切一圈然後轉開去核)


Nigel Slater's Simple Suppers輕鬆下廚樂

另外還有他的另一個摩洛哥烤雞食譜
Moroccan-style chicken

Ingredients
For the spice paste
2-3 large, juicy garlic cloves, peeled, roughly chopped
pinch sea salt flakes
2-3 good pinches smoked paprika
2-3 good pinches ground turmeric
1 tsp cumin seeds
glug olive or groundnut oil
For the casserole
6 large chicken thighs, bone in and skin on
good glug fruity olive oil
2 onions, peeled, roughly chopped
1 lemon, cut in half, thinly sliced
pinch saffron strands
handful green olives, pits removed
small handful fresh coriander, roughly chopped


Preparation method
For the spice paste, crush the garlic cloves and sea salt with a pestle in a mortar. Add the smoked paprika, turmeric and cumin seeds and grind to a paste. Add just enough olive or groundnut oil to make the paste runny enough to pour, but thick enough to coat the chicken.
For the casserole, place the chicken thighs into a bowl, pour the spice paste over them and toss well to coat all of the meat. Cover with cling film and leave to marinate in the fridge for as long as time allows, overnight if possible.

Heat the olive oil in a large shallow pan, then cook the onions until softened. Add the chicken thighs and cook until coloured lightly on both sides. Add the lemon slices and pour in enough water to come halfway up the chicken pieces. Stir in the saffron, then season well, cover with a lid and simmer for about 25 minutes, until the chicken is cooked through and tender. Add the olives and fresh coriander and serve.

http://www.bbc.co.uk/food/recipes/moroccanstylechicken_92582