CHICKEN, ONION, AND RAISIN STEW
Steps:
- Combine raisins and vinegar in small bowl; set aside. Cook onions in large saucepan of boiling water 5 minutes. Drain; cool slightly. Trim and peel onions.
- Preheat oven to 350°F. Heat 3 tablespoons oil in heavy large ovenproof pot over medium-low heat. Add onions and sauté until golden, about 10 minutes; transfer to large bowl. Sprinkle chicken with salt and pepper. Add 1 tablespoon oil to same pot. Working in batches, add chicken to pot and cook over medium-high heat until golden brown, about 5 minutes per side. Add chicken to bowl with onions. Add tomatoes with juices, broth, wine, coriander, honey, allspice, and 1 teaspoon pepper to pot. Bring to boil, scraping up any browned bits. Return chicken and onions to pot. Stir in bay leaves, orange peel, cinnamon stick and oregano. Cover tightly and bake until chicken is cooked through, about 1 hour.
- Stir raisin mixture and remaining 2 tablespoons oil into stew. Season with salt and pepper. Transfer to shallow bowl.
EGGPLANT STEW WITH HONEY AND GOLDEN RAISIN POLENTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Place dried mushrooms and 2 cups chicken stock in a small pot over medium-low heat.
- Heat the extra-virgin olive oil in a Dutch oven or high sided skillet over medium to medium-high heat. Add garlic, crushed pepper, onions, carrots, celery, peppers, and eggplant to the pot as you chop them. Add the bay leaf, season with salt and pepper and cover the pot to sweat the vegetables out a little faster. Stir occasionally for 10 to 12 minutes then uncover and add the balsamic vinegar.
- Remove the reconstituted dried mushrooms to the pot with a slotted spoon. Pour in all but the last few tablespoons of mushroom stock. The last of the stock can hold a little loose grit from the dried mushrooms. Add tomatoes and break up with a wooden spoon. Simmer over low heat the last few minutes before serving. Adjust salt and pepper.
- Heat the remaining 2 cups stock with 1 cup milk, golden raisins and rosemary over medium high heat. Whisk in polenta and stir 3 minutes until thickened. Remove from heat and stir in honey, butter and cheese.
- Pile some polenta in shallow bowls and spoon the stew around the polenta.;
STEWED ONIONS
Make and share this Stewed Onions recipe from Food.com.
Provided by kitchenslave03
Categories < 30 Mins
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large skillet over med to med-low. Add onion, cook 10 min or til soft and browned. Add sugar, barbecue sauce, and vinegar.
- Cook 30 seconds or til liquid evaporates. Sprinkle with salt and pepper.
Nutrition Facts : Calories 128.2, Fat 4.7, SaturatedFat 0.7, Sodium 239.7, Carbohydrate 21.1, Fiber 2.3, Sugar 11.3, Protein 1.6
MOROCCAN LAMB TAGINE WITH RAISINS, ALMONDS, AND HONEY
Steps:
- Whisk together ras-el-hanout, salt, pepper, ginger, saffron, and 1 cup water in a 5-quart heavy pot. Stir in lamb, remaining 2 cups water, onion, garlic, cinnamon sticks, and butter and simmer, covered, until lamb is just tender, about 1 1/2 hours.
- Stir in raisins, almonds, honey, and ground cinnamon and simmer, covered, until meat is very tender, about 30 minutes more.
- Uncover pot and cook over moderately high heat, stirring occasionally, until stew is slightly thickened, about 15 minutes more.
STEWED EEL WITH ONIONS, HONEY, AND RAISINS
A specialty of the port of Salé, this is one of the rare fish couscous dishes of Morocco. The eel is usually cooked in a saffron broth, but I prefer to sauté the eel and serve it with a small portion of couscous (see page 375). The honeyed onions beautifully complement the delicate flavor of this fish. Have the eel skinned (the skin is tough and inedible) and cut into pieces or filleted by the fishmonger.
Yield serves 6
Number Of Ingredients 10
Steps:
- Sprinkle the eels with a little salt.
- Put the onions with 4 tablespoons oil in a large pan. Cook with the lid on over very low heat, stirring occasionally, until soft (they will stew in their own juice). It will take a long time because of the quantity. Take the lid off and cook, stirring often, until lightly golden. Add the cinnamon, saffron, honey, lemon juice, raisins, and a little salt and pepper. Stir well, and cook gently for 5 minutes.
- In a large skillet, sauté the eel in butter and the remaining tablespoon of oil, sprinkling with salt and pepper, until just cooked through. Serve on a bed of onions with couscous.
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