Real African Dishes: [MC-AllEthnic-Recipes] Moroccan Chicken Popovers

Saturday, December 18, 2010

[MC-AllEthnic-Recipes] Moroccan Chicken Popovers

* Exported from MasterCook *

Moroccan Chicken Popovers

Recipe By :"Spice: Flavors of the Eastern Mediterranean." By Ana Sortun, the chef at Oleana in Cambridge, MA
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cooking-oil spray
3/4 cup cooked shredded chicken -- (from about half a chicken breast or 2 thighs)
1/3 cup slivered almonds -- toasted
1 1/2 teaspoons harissa paste -- hot pepper paste
2 teaspoons extra-virgin olive oil
Salt
1 lemon
1 Pinch saffron
1/2 cup flour
1/8 teaspoon nutmeg
1/8 teaspoon cinnamon
2 large eggs -- lightly beaten
1/2 cup whole milk
4 tablespoons butter -- melted
1 tablespoon finely chopped cilantro -- to garnish
To serve: -- Chicken broth (optional).

1. Preheat the oven to 425 degrees. Grease a muffin tin with 6 half-cup molds with cooking-oil spray. In a mixing bowl, combine the chicken, almonds, harissa
and olive oil. Season with salt.

2. Juice half the lemon. Cut the remaining half into 6 wedges and set aside. In a small mixing bowl, dissolve the saffron in 2 teaspoons lemon juice; let sit for 10 minutes.

3. Place the muffin tin on a sheet pan and put it in the oven to heat, about 5 minutes. In another mixing bowl, combine the flour, nutmeg, cinnamon and 1/4 teaspoon salt. Make a well in the center, add the eggs, milk and saffron mixture and beat gently, leaving the batter a little lumpy.

4. Remove the muffin tin from the oven and distribute the melted butter evenly among the molds. (It is important that each cup has enough butter, as the batter
will fry in it when baked.) Divide the batter among the molds, no more than halfway up each. Drop about 2 tablespoons chicken filling into the center of each. Bake until the edges are browned and the batter is cooked through, 12 to 15 minutes. Top with cilantro and serve with lemon wedges. Eat as is or with homemade chicken broth poured on top.

Serves 6 as an appetizer; with broth, it would serve 2 or 3 as a main course.

Cuisine:
"Moroccan"
Source:
"New York Times"
S(Formatted by Chupa Babi):
"Dec 2010"
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Per Serving (excluding unknown items): 237 Calories; 17g Fat (62.0% calories from fat); 11g Protein; 12g Carbohydrate; 1g Dietary Fiber; 109mg Cholesterol; 127mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat.

Nutr. Assoc. : 0 2805 0 26564 0 0 0 0 0 0 0 0 0 0 0 0