Our Monthly Mystery Munchies challenge has just gotten better! Gen over at Eat, Play, Clove has chosen 3 key ingredients for this month’s installment to be used in our respective dish: Lemon/Lime (or the juice of), Coriander and Thyme. Also with other ingredients if I like.
This is good as I absolutely lurrrve using a combination of spices and herbs as they make the taste that much more flavourful to a dish. I thought that this is quite up my alley!
Saffron is just one of those ingredients I always keep in my spice cabinet and I usually only use it for festive dishes. But I needed an excuse to use saffron along with the ingredients which Gen suggested, and as I scoured for recipes, I found 2 dishes using saffron: one from Karen Martini and the other from Ethnic Spoon.
One is Syrian, the other is Moroccan…but I don’t have a tagine to work with, although the Moroccan Saffron Chicken looks so amazing. Those are certainly recipes to try for the next time, but this one today has been adapted from Karen Martini’s which has inspired me to create my Grubbecipes for this month’s challenge.
Let me present you with my version of Syrian-Moroccan inspired Spiced Chicken dish that has the 3 vital ingredients required for this challenge with add-ons of saffron, cumin and cranberries:
The flavours blend well and the spice infusion was lovely! There’s a distinct saffron taste with lemony zing while sweetness of the cranberry added a touch of a pleasant surprise to the dish and we love it! This is a definite keeper.
Spiced Chicken with Thyme, Saffron and Lemon Gravy
2 pinches of saffron thread (saffron can be overpowering, so be mindful with the pinches)
1 tspn cumin seeds, lightly pounded
Sprigs of thyme, leaves only
1 lemon, squeeze juice and grate about 2-3 tbsp of zest
3-4 tbsp dried cranberries
3 tbsp honey
1 chicken stock cube
Onion flakes (optional)
Bunch of coriander leaves to garnish
Mix ground cumin, black pepper, tumeric powder and salt together. Rub the mixture to the chicken and set aside.
Fry chicken in a deep pan with hot oil. I prefer the skin to get a little crispy, but you can also just brown the sides and then remove it from the oil.
In a separate pan, heat up olive oil. When it is hot enough, press garlic and stir fry for about a minute. Be careful not to burn it. Then add in the onions, chillies, ginger and chicken stock cube. Stir fry for about 2 minutes.
Add in tomatoes, saffron, cumin seeds and thyme. Cook for about 3-5 minutes.
Add in honey and squeeze the juice out of the lemon. Add in the zest. Mix thoroughly.
At this point, you can add in the chicken and add enough water to cover the chicken. Let it simmer for about 10 minutes, until the liquid is slightly reduced before serving. Alternatively, place the chicken in an oven dish. Once the gravy is mixed well, pour the gravy over the chicken which you have laid out in the oven dish
Sprinkle the onion flakes and cranberries over it and cover. Put it in the over for 30 minutes at 160 degrees celcius. Carefully stir the gravy and the chicken at least once at about 15 minutes to distribute the flavour (I prefer the alternative as the chicken seems to absorb the flavours from the gravy better and the chicken will not get too dry from the earlier frying)
Serve hot with rice, couscous or salad.
Grubbs n Critters http://grubbsncritters.com/
I also have a good mind to add a dash of Bhut Jolokiah flakes (and I have a bag of that from our last trip in Prague) just to see how that would transform the entire thing. That, I reckon, should be good!
Eat, Play, Clove should be brewing with a recipe any minute now and I can’t wait to feature what she has made. Thanks Gen, for the great combo of ingredients! This has been a lot of fun and let’s toast to next month with different ingredients/theme to experiment with!
Monthly Mystery Munchies features every first Friday of the month in collaboration with Gen, Author of Eat, Play, Clove. Next month will be my turn to suggest a theme and I have a few weeks to come up with something. Until then! 🙂