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Moroccan Chicken with preserved kumquats and olives

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Moroccan Chicken with preserved kumquats and olives

The chicken was an overall success.  Such layers of flavors!  Too many layers, sadly; I lost the kumquat flavor entirely.  Just a hint of citrus was all that remained.  I’m going to try them with a simpler flavor profile next time.

 Moroccan Chicken with preserved kumquats and olives
8              garlic cloves
1 bu.      cilantro
½             chopped onion
2 T.         vinegar
2 T.         olive oil
2 T.         smoked paprika
2 t.          ground cumin
1 t.          salt
½ t.         pepper
½ t.         cayenne
¼ t.         saffron threads

Chicken thighs, bone-in, skinless
Oblique carrots
½ onion, finely sliced
¾ cup oil cured black olives
1/3 c. chopped preserved kumquats

Process first 11 ingredients into a paste.  Cover chicken with paste and refrigerate overnight.  Preheat oven to 400 degrees.  Place sliced onion, carrots, olives and kumquats in dish.  Add chicken and spice paste.  Add a bit of water, if needed.  Cover and bake for 1 hour.  Transfer to platter.  Reduce sauce if needed and spoon over chicken and vegetables.

Atlanta Brisket

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Atlanta Brisket, sauteed kale with bleu cheese.

Atlanta Brisket, sauteed kale with bleu cheese.

I’ve been keeping up with my commitment to prepare two new dishes a week.  This week, it was Atlanta Brisket – brisket braised and glazed with coke and ketchup… I’m cooking very mid-century middle-class these days with delicious results.  Coke and ketchup – who knew?

Atlanta Brisket – Phoren style

Ingredients
Brisket
Garlic cloves
Salt
Pepper
Onions, sliced
White wine
2 c. coke
1.5 c ketchup
4 t. onion powder
2 t. brown sugar
1 t. thyme, dried
1 t each S&P

Directions
Cut a portion of fat cap from brisket.  Cut slits all of brisket and fill with slivers of garlic cloves.  Rub with 1 T salt, wrap in plastic and place in refrigerator for 6-24 hours. Pat dry and sprinkle with freshly ground pepper.  Sear both sides, fat side first.  Weigh down with bottom of Dutch oven to ensure even browning, about 4 minutes per side.  Remove brisket. Saute onions in beef fat and oil.  Deglaze pan with white wine.  Make sauce by combining next six ingredients. Place onions in 13 x 9 pan.  Cover with brisket. Cover with sauce and wrap in foil.  Cook in a 325 degree oven for approximately 4 hours.  Rest 30 minutes in sauce.  De-fat sauce, cut across grain, put back in sauce and serve.