Skip to main content

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

Popular posts from this blog

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...

Moroccan Seafood Bastilla

Moroccan seafood bastilla is a rich mixture of shrimp, calamari, and whitefish, seasoned with herbs and spices, fluffed out with cellophane noodles, and wrapped in "warqa" (Arabic word for "paper") a Moroccan filo dough made fresh daily in the souks, the large marketplaces filled with independent vendors that are in any Moroccan city of any size. In coastal cities like Essaouira and Agadir, bastilla is available in the souks in individual serving sizes .   But wherever I tried it, it seemed a little underwhelming. There was a potentially great dish there, but the flavors were muted.  It seemed strange that the seafood bastilla should be as bland as it was. After all, its cousin, chicken bastilla, albeit with a much different set of ingredients and spice mixture, is such a special occasion dish that I'd ask Nabila, our housekeeper in Fes, to make it whenever there were guests.  The typical seafood bastilla contained ingredients that I felt blunted the flavor of t...

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...