Nabila's Chicken Trid

Tuesday, March 12, 2013

Moroccan Chicken with Trid

Nabila got this recipe from her mother, and showed me how to cook it.

Chicken with Trid---melts in your mouth

Ingredients:
1 kg. trid, set aside
1.5-2 kg chicken, cut in quarters and washed in lemon juice and water

In a bowl, add the following::
3 onions, finely cut

1 tomato, grated

1 small handful parsely and cilantro, chopped
2 cloves garlic

Place the chicken and the sliced vegetables in a pressure cooker, and add the following:
1 tsp ginger

1 tsp black pepper
1/2 tsp turmeric

1/2 tsp salt

Add about 1 small Moroccan/Turkish teaglass of olive oil, and ½ teaglass of water

Cook the chicken with the all the other ingredients under pressure (steam setting) for 10 minutes, until it cooks down to a thick paste.

Add about 2 coffee mugs of water and cook under pressure (setting 2) for 30 minutes. Serve with trid, and the chicken will melt in your mouth!

Let me know how you like this. Your comments are welcome.

Comments

Thin-crust pizza

I had a 20-year career in telecommunications engineering in my thirties and forties, at times working alongside an Italian-American guy from New York. Bob had deeply set eyes and a hangdog look, at odds with his pleasant manner. On Fridays, he'd show up at the office with a homemade pizza that he called his "garbage pie”—baked dough, sauce, cheese, and whatever leftovers were in his fridge. Pizza is a dish of humble origins, so when it became known that Margherita of Savoy, the first queen of unified Italy, loved pizza and often asked her kitchen staff to prepare it, the dish was elevated to an honored position, and the Pizza Margherita, in the colors of the Italian flag, was named for her. On a personal level, some things about this dish are inviolable. I’ll never let barbecued chicken or sliced pineapple near it. Or broccolli or cannned tuna. That being said, it’s probably the most bastardized, personalized dish in the world, but I keep it simple. I once...

Moroccan Geometry: S9 Master Class: 10-fold with the Eye of the Sun from Bou Inania Medersa, Fez

Adv S9 Master Class: 10-fold with the eye of the sun, from Bou Inania Medersa, Fes Part A: Draw the main circle and subdivide it into tenths. This 10-fold design is based on 2 concentric circles. These two fully contain the 4 central shapes. 10 other overlapping circles whose centers are outside of the outer circle complete and contain the remaining shapes. The first of the 2 concentric circles to be drawn is the outer one 1. We want the finished drawing to fit with 5 mm margins above and below. The ratio of the circle's radius, A, to the distance between the center and the outer point of the pattern, B, is approximately 5 to 7. Using a watercolor paper that is 304mm high, B should be no more than 304mm, minus the 5 mm margins, then divided in half, or 147 mm. So then A, the radius of the main circle, should be about (5/7) x 147 mm, or about 105 mm. Use the usual method of finding the center of the page, draw a circle of the desired radius and quarter the circle with horizo...

Nabila's Kitchen: Chicken Bastilla

Bastilla (بَسطيلة) Moroccan sweet and savory chicken pie Do you want something that's as satisfying to the eye at as it delicious to taste? Try this bastilla. I've asked Nabila to make it at least half a dozen times, but never found the time to write down the recipe. Lissa & Natasha are a mother and daughter who stayed at Dar Al Hajj for a week and a half during the beginning of Ramadan, and we agreed to have the bastilla for ftour, the breaking of the fast. This year (2014) the month of Ramadan began only a week after the summer solstice, so ftour, the breaking of the fast, did not begin until around 8 P.M. Lissa and Natasha were not fasting, but I was, at least at the time. So, thanks, ladies, for agreeing to delay your meal, and thanks for writing down the recipe, and thanks as always to Nabila for doing what you do so brilliantly. Bastilla, with its dusting of powdered sugar and cinnamon over a filo-encrusted chicken pie filled with a savory egg roux and crushe...

Lord Bottletop's Fez

Search This Blog