Mediterranean Lunch

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Sunday morning and just rummaged through the fridge and pantry to see what I can cook for lunch. It had to be something quick that I can pop it in the oven to cook so I can leave and not worry much about it when I go to Church and do other errands prior to 12 noon. Let's see... chicken, prunes, eggplant, couscous, lemons, cinnamon barks - I was on to something... potatoes, yogurt, olives, crusty bread. I will do something Mediterranean - along Greek and Moroccan lines.

I love this cuisine because it's rustic, exotic and very flavorful. To many this is still an acquired taste as sweet, savory and hearthy flavors are paradoxically both mild and bold. It has been long since I cooked something a little less than "ordinary" so I was all smiles preparing for this. Here are my versions - nothing authentic but equally delicious.


CHICKEN TAJINE
A tajine is an earthen cookware that has a big flat bottom and a conical cover. This shape ensures proper heat and steam distribution that creates tender and flavorful stews cooked on top of the stove. Haven't seen one here in Manila, let me know if you see one (or you know what to gift me already!).

image from Google

But even without one, you can still cook this recipe in a heave bottom casserole or like me, on a glass dish / earthenware to be put inside an oven.

Ingredients:

 

1 kilo chicken, cut into serving pieces (used all breast for this)
1 head garlic (15 cloves)
1 small red onion, quartered
1 small can pimientos (2 pcs), sliced
10 prunes, cut in half
1/4 cup dried kumquats (got these from HK, available in Asian specialty stores)*
juice of 1 lemon, peel reserved
1 cup cubed potatoes
1/4 cup melted butter, plus some for greasing dish
1 3/4 cup water
* traditionally prepared with preserved Mylar lemons which are hard to find here. Seems to work for this recipe.

Spice Mix

2 teaspoons Turmeric (yellow ginger)
1/2 teaspoon ground ginger
1/8 teaspoon cloves
1/2 teaspoon cinnamon
1 cinnamon bark
1 tablespoon local saffron (kasubha), or 1 small pinch real saffron threads
1 teaspoon anise seeds
1 teaspoon salt
1/2 teaspoon pepper
big pinch of chili flakes

Procedure:

1. Pre-heat oven to 400F. Grease a large oven casserole with butter.

2. Place chicken on the dish and rub thoroughly with the spice mix.

3. Add the rest of the ingredients and mix well.

4. Cover tightly with foil (double up the foil to make sure steam does not escape), and bake for at least 2 hours.

5. Then lower the heat to 325F, uncover the dish and bake for 30 minutes.

COUSCOUS
Couscous is semolina grain that is staple for medit food as substitute to rice. It is very easy to prepare (in fact just soak in boiling water for 10 minutes and serve) but here is my take on it to add more flavor and complement the Chicken Tajine.

Ingredients:

Chicken bones
1 1/2 cups water
1 cup dried couscous
lemon peel
1 teaspoon local saffron (kasubha) or 1 pinch real saffron threads
2 tablespoons butter
3 cloves garlic, chopped
1/4 cup sunflower seeds (or slivered/sliced almonds)
pinch of salt
handful of cilantro, chopped

Procedure:

1. Make chicken broth by sauteeing chicken bones in its own fat for 10 minutes, over medium heat. You can skip this and add 2 chicken bouillon cubes instead.

2. Add the rest of the ingredients and boil for 10 minutes. Remove chicken bones after.

3. Add couscous, turn off heat and cover tightly for at least 10 minutes.

4. Add cilantro, sunflower seeds and fluff with fork.

To serve, arrange couscous on a big serving platter and top with the Chicken Tajine and more chopped cilantro. Spoon over sauce on the couscous for flavor. Crusty bread, pita and rice also works well with this Moroccan stew.

MOUTABAL
A Lebanese appetizer/dip which is commonly served in Greek and Persian restaurants, it is made up of roasted eggplants. Here is my twist to this classic.

Ingredients:

1 large eggplant, roasted in a 400F oven for 30 minutes, skins removed
1/4 cup yogurt
10 green olives
2 teaspoon lemon juice
salt to taste (small pinch)
olive oil

Procedure:

1. Chop eggplant and olives together and place in a bowl.

2. Add yogurt, lemon juice. Taste for seasoning - olives are already salty.

3. Chill for at least 30 minutes. Top with olive oil before serving with warm & tasty bread.

I loved how my dishes turned out and they were "authentic-tasting" enough for me. I still believe Mediterranean food is best eaten with bread as utensils and with bare hands. Can't wait to go visit Marrakesh in Morocco sometime - paradise!!! For now a Hossein's or even a Mister Kebab can satisfy. :)

Shoukran Bazzef!