1,001 Best Hot and Spicy Recipes (82 page)

4.
Place the chicken on a rotisserie above a medium fire and cook, uncovered, for about 1½ hours or until done, basting with the marinade. If you are cooking it in a covered grill, it will only take about an hour. The internal temperature of the chicken should reach 160°F (75°C).

5.
To serve, remove the rice from chicken cavity and cut the chicken into serving pieces. Arrange the chicken on a platter, mound rice in the center, and garnish with the chopped mint and almonds.

 

Variation

Just about any dried fruits will work for this dish, including peaches, cherries, or pears.

Yield: 4-6 servings

Heat Scale: Hot

 

1 cup (236 mL) almonds
1¾ cups (413 mL) water
2 teaspoons (10 mL) ground cayenne
¼ teaspoon (1.25 mL) freshly ground black pepper
1 teaspoon (5 mL) salt
1 clove garlic, peeled
3 green onions, thinly sliced
1 (3-pound [1.36 kg]) chicken, cut for frying

 

1.
Pulverize the almonds with a mortar and pestle and combine them with the water. Pour the mixture into a 12-inch (30 cm) skillet or saucepan. Add the cayenne, black pepper, salt, garlic, and onions and mix well.

2.
Add the chicken pieces, cover, and cook over a very low heat for 1½ hours. Check often, stirring and adding water if needed. It should be very thick, more of a sauce than a stew.

Yield: 4 servings

Heat Scale: Hot

 

1 (3-4 pound [1.36-1.82 kg] chicken, cut in serving pieces
4 tablespoons (60 mL) extra virgin olive oil
1 large onion, peeled and finely sliced
4 teaspoons (20 mL) ground cayenne
1 teaspoon (5 mL) ground ginger
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground cumin
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground turmeric
2 cups (473 mL) water
1 cup (236 mL) dried apricot halves, soaked in water until soft
1 cup (236 mL) whole, blanched almonds
2 tablespoons (30 mL) butter

 

1.
In a large skillet, brown the chicken in the olive oil. Remove the chicken from the skillet and pour off all but 1 tablespoon (15 mL) of the oil.

2.
Add the onion and sauté until browned. Add the spices and sauté for 2 minutes. Add the water and bring to a boil.

3.
Reduce the heat. Return the chicken pieces to the skillet. Add the apricots and simmer for 30 minutes, turning the chicken frequently, until the chicken is very tender and starts to fall from the bone. Add more water if necessary. It should be very thick, more of a sauce than a stew.

4.
Brown the almonds in the butter.

5.
To serve, arrange the chicken on a platter, top it with the sauce, and garnish with the almonds.

Yield: 4-6 servings

Heat Scale: Medium

 

2 pounds (1.1 kg) eggplant
2 tablespoons (30 mL) plus 2 teaspoons (10 mL) coarse (kosher) salt, divided
Olive or corn oil for shallow frying
3 medium cloves garlic, peeled and crushed, divided
¼ cup (59 mL) chopped Italian parsley, divided
¼ cup (59 mL) chopped cilantro, divided
1 teaspoon (5 mL) sweet paprika
¼ teaspoon (1.25 mL) ground cumin
1 teaspoon (5 mL) ground cayenne
2 large tomatoes, peeled, seeded, and chopped (about 2 cups [473 mL])
1 pinch sugar
2 tablespoons (30 mL) lemon juice
1 tablespoon (15 mL) apple cider vinegar
1 (4-pound [1.82 kg]) chicken, cut into 8 pieces
1¼ teaspoons (6.25 mL) ground ginger
1 pinch ground saffron
¼ teaspoon (1.25 mL) freshly ground black pepper
½ cup (118 mL) grated onion (about 2 small onions)
Sprigs of fresh cilantro for garnish
Thin slices of lemon for garnish

 

1.
Trim the top and bottom from each eggplant. With a vegetable peeler, remove 3 to 4 thin vertical strips of skin from each vegetable, leaving the eggplants striped. Slice the eggplants crosswise into ½-inch (1 cm) slices. Sprinkle the eggplant slices with 2 tablespoons (30 mL) of the salt and let them drain in a non-aluminum colander for at least 2 hours or preferably overnight. Rinse and drain the eggplant; pat dry with paper towels.

2.
Heat ¼ inch (.5 cm) of oil in a large heavy skillet over high heat. Add the eggplant slices in batches and fry them until golden brown on both sides, about 4 minutes. Drain them on paper towels and transfer them to a cutting board. Strain the oil and reserve it. With a potato masher, crush the eggplant with 1 of the garlic cloves, 2 tablespoons (30 mL) each of the parsley and cilantro, the paprika, the cumin, and the cayenne.

3.
Return 3 tablespoons (45 mL) of the reserved oil to the skillet and reheat it. Add the tomatoes, 1 teaspoon (5 mL) of the remaining salt, and the sugar. Cook over medium-high heat, stirring frequently, until most of the moisture evaporates, about 5 minutes.

4.
Add the mashed eggplant to the skillet and reduce the heat to very low. Cook, stirring frequently, until most of the moisture evaporates and the mixture is very thick, about 20 minutes. Remove the skillet from the heat and stir in the lemon juice and vinegar. (The recipe can be prepared to this point up to 3 days in advance.)

5.
Preheat the oven to 400°F (200°C).

6.
Wash the chicken and pat it dry. In a mortar, pound the remaining 2 cloves garlic with the remaining 1 teaspoon (5 mL) salt. Blend in the ginger, saffron, and black pepper. Gradually stir in 2 tablespoons (30 mL) of the reserved oil and ½ cup (118 mL) of hot water.

7.
In a large flameproof casserole or deep skillet, toss the chicken with the garlic-spice mixture to coat each piece. Cover and cook over low heat for 5 minutes. Add the onion, the remaining parsley and cilantro, and water to just cover (about 2½ cups [591 mL]). Bring to a boil, reduce the heat to medium, cover, and simmer for 1 hour, or until the chicken begins to fall off the bone. Transfer the chicken to a serving dish and cover it to keep it moist. Skim most of the fat from the pan, then continue cooking juices until they are reduced to 1½ cups (354 mL), about 15 minutes.

8.
Mix half the pan juices with the eggplant purée and adjust the seasoning with additional salt, black pepper, and lemon juice as needed. Place the chicken in a small heatproof serving bowl. Pile the eggplant on top, forming a pyramid. Surround it with the remaining sauce. Cover loosely with foil and reheat for 10 minutes in the oven just before serving. Garnish the purée with the sprigs of cilantro and lemon slices.

Yield: 4 servings

Heat Scale: Hot

 

1 (3-pound [1.36 kg]) chicken, cut into small pieces
3 tablespoons (45 mL) lemon juice
2 tablespoons (30 mL) butter
1 large onion, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons (10 mL) ground ginger
1 teaspoon (5 mL) freshly ground black pepper
¼ teaspoon (1.25 mL) ground cardamom
¼ teaspoon (1.25 mL) ground nutmeg
¼ cup (59 mL) Berbere (page 27)
2 tablespoons (30 mL) paprika
4 hard-boiled eggs, peeled

1.
Remove the chicken skin and score it all over so that sauce will penetrate the meat. Rub the chicken with the lemon juice and let it marinate for 30 minutes at room temperature.

2.
In a sauté pan, melt the butter over medium heat. Add the onion and garlic and sauté until browned. Add the spices, Berbere, and paprika and cook for 2 to 3 minutes.

3.
Add the chicken to the pan and toss to coat. Stir in enough water to form a thick sauce. Bring to a boil, reduce the heat, cover, and simmer for 45 minutes or until the meat starts to fall off the bone.

4.
Using a fork, poke holes all over the eggs, then add them to the stew. Replace the cover and simmer for an additional 15 minutes.

Yield: 4 servings

Heat Scale: Hot

 

1 (3-pound [1.36 kg]) fryer chicken, skin and fat removed, cut up
½ cup (118 mL) lemon juice
½ cup (118 mL) water
2 tablespoons (30 mL) vegetable oil, divided
2 tomatoes, skinned and sieved or crushed
5 green chiles, such as jalapeños, stems and seeds removed, minced
1 (½-inch [1 cm]) piece ginger root, peeled and grated
½ pound (224 g) okra, trimmed and cut into thin rounds
2 cups (473 mL) Classic Chicken Stock (page 46)
Salt, to taste
Freshly ground black pepper, to taste

 

1.
Remove skin and fat from chicken. In a large bowl, combine the lemon juice and water. Add the chicken..

2.
Heat 1 tablespoon (15 mL) of the oil in a skillet over medium heat. Add the tomatoes, chiles, ginger, and okra and sauté for about 8 minutes. Remove the sautéed ingredients from the skillet and set them aside.

3.
Drain the chicken and dry it with paper towels. Heat the remaining oil in the skillet. Add the chicken and fry it until browned. Add the stock and sautéed ingredients, cover, and simmer for 40 to 60 minutes.

4.
Taste for seasoning, adjust as needed, and serve.

Yield: 4-6 servings

Heat Scale: Medium

 

1½ pounds (680 g) skinless, boneless chicken breasts
2 garlic cloves, peeled and crushed
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons (30 mL) butter
2 tablespoons (30 mL) vegetable oil (palm oil is traditional)
1 onion, peeled and finely chopped
4 tomatoes, peeled and chopped
2 tablespoons (30 mL) peanut butter
2½ cups (591 mL) Classic Chicken Stock (page 46)
1 sprig thyme (or substitute 1 teaspoon [5 mL] dried thyme)
8 ounces (224 g) frozen spinach, defrosted and chopped
2 green chiles, such as jalapeños, stems and seeds removed, chopped

 

1.
Thinly slice the chicken breasts. Put them in a bowl and stir in the garlic and a little salt and pepper. In a large frying pan, melt the butter over medium heat. Add the chicken and fry it, turning once or twice to brown evenly. Transfer it to a plate with a slotted spoon and set aside.

2.
In a large saucepan, heat the oil over high heat. Add the onion and tomatoes and fry them for 5 minutes, until softened.

3.
Reduce the heat to medium. Add the peanut butter and half the stock and blend well.

4.
Cook for 4 to 5 minutes, stirring constantly to prevent the peanut butter from burning. Add the remaining stock, the thyme, the spinach, the chiles, and salt and pepper to taste. Stir in the chicken slices and cook for 10 to 15 minutes or until the chicken is cooked through.

5.
Pour into a warmed serving dish and serve.

Yield: 4 servings

Heat Scale: Medium

 

6 tablespoons (90 mL) lemon juice, divided
4 tablespoons (60 mL) vegetable oil, divided
4 teaspoons (20 mL) ground cayenne, divided
1 teaspoon (5 mL) salt
½ teaspoon (2.5 mL) freshly ground black pepper, plus more to taste
4-6 skinless chicken breasts
1½ cups (354 mL) plain yogurt
½ cup (118 mL) minced onion
2 tablespoons (30 mL) minced ginger
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) ground turmeric
1 teaspoon (5 mL) ground coriander
½ teaspoon (2.5 mL) ground cardamom
½ teaspoon (2.5 mL) ground cinnamon
¼ teaspoon (1.25 mL) ground nutmeg
⅛ teaspoon (.6 mL) ground allspice

 

1.
In a bowl, combine 3 tablespoons (45 mL) of the lemon juice, 2 tablespoons (30 mL) of the vegetable oil, 2 teaspoons (10 mL) of the cayenne, the salt, and ½ teaspoon (2.5 mL) of the pepper. Allow this paste to sit at room temperature for 30 minutes to blend the flavors.