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Fri Nov 30, 2018, 01:00 PM

THE SUNDAY COOK: CORIANDER-ROASTED CHICKEN, JOLLOF RICE AND HARISSA

https://www.177milkstreet.com/2018/11/the-sunday-cook-coriander-roasted-chicken-jollof-rice-and-harissa?

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Reply THE SUNDAY COOK: CORIANDER-ROASTED CHICKEN, JOLLOF RICE AND HARISSA (Original post)
elleng Nov 2018 OP
geardaddy Nov 2018 #1
irisblue Nov 2018 #2
japple Nov 2018 #3
irisblue Dec 2018 #4
irisblue Dec 2018 #6
irisblue Dec 2018 #7
irisblue Dec 2018 #5
japple Dec 2018 #8
elleng Dec 2018 #9

Response to elleng (Original post)

Fri Nov 30, 2018, 01:40 PM

1. Looks delish!

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Response to elleng (Original post)

Fri Nov 30, 2018, 02:29 PM

2. I've made the harissa

And it's much easier then I expected.

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Response to elleng (Original post)

Fri Nov 30, 2018, 06:24 PM

3. behind paywall. Would love to have these recipes.

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Response to japple (Reply #3)


Response to japple (Reply #3)

Sat Dec 1, 2018, 10:00 AM

6. Milk Street Version-their recipes stay on line for a short while

Last edited Sat Dec 1, 2018, 10:49 AM - Edit history (1)

So I card copy what looks interesting from them.
Less Spicy


For our take on the Nigerian jollof, a one-pot rice dish, we use nutty, fragrant basmati rice seasoned with paprika, curry powder and thyme. To ensure the rice cooks evenly, use a large skillet with a tight-fitting lid. A 14½-ounce can diced tomatoes can be used in place of the plum tomatoes; no need to drain the juices.

INGREDIENTS
1
POUND PLUM TOMATOES, CORED AND QUARTERED

1
RED BELL PEPPER, STEMMED, SEEDED AND CUT INTO QUARTERS

2
MEDIUM GARLIC CLOVES, PEELED

KOSHER SALT AND GROUND BLACK PEPPER

¼
CUP EXTRA-VIRGIN OLIVE OIL

1
MEDIUM YELLOW ONION, CHOPPED


CUPS BASMATI RICE, RINSED AND DRAINED

3
MEDIUM CARROTS, PEELED AND CHOPPED INTO ¼-INCH PIECES

1
TABLESPOON CURRY POWDER


TEASPOONS SMOKED PAPRIKA

1
TEASPOON DRIED THYME

1C
FROZEN GREEN PEAS

In a food processor, combine the tomatoes, bell pepper, garlic and 1 teaspoon salt. Process until smooth, about 1 minute. Set aside.

In a large skillet over medium, heat the oil until shimmering. Add the onion and cook, stirring, until beginning to brown, 6 to 8 minutes.  Stir in the rice, then the carrots, curry powder, paprika, thyme, 1½ teaspoons salt and ½ teaspoon pepper. Cook, stirring, until the rice is fragrant, 1 to 2 minutes.  Stir in 1½ cups water, bring to a simmer and cook, stirring occasionally, until most of the water has been absorbed, about 2 minutes.

Stir in the tomato puree and return to a simmer, then reduce to medium-low. Cover and cook until almost dry and the rice is tender, 12 to 15 minutes.
Scatter the peas over the rice, then cover the pan. Remove from the heat and let stand until the remaining moisture has been absorbed and the peas are heated through, about 5 minutes. Stir the peas into the rice. Taste and season with salt and pepper.


:::### does not clearly call for 1 1/2 c water in ingredients###:::


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Response to japple (Reply #3)

Sat Dec 1, 2018, 10:07 AM

7. If you look up Joloff Rice,

There are dozens of recipes. There are differences between Ghanaian and Nigerian styles, and there is a whole lotta of reaction to Jamie Olivers 2014 , 'British' style( BBC.com).

My neighbor is Ghanian, so I tried hers first and fell in love. She "dry roasted" the spice mix first & set aside. The fragrance was amazing.

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Response to elleng (Original post)

Sat Dec 1, 2018, 09:51 AM

5. I have made both of these Joloff Rice recipies, I like the NYT version better.

(I'll post the Milk Street one in a bit.)
More spice in the NYT version
INGREDIENTS
2 medium tomatoes, roughly chopped (about 5 ounces each)
½ medium Scotch bonnet pepper (or use a habanero pepper), stem removed
½ medium onion, roughly chopped
3 small red bell peppers, roughly chopped (about 5 ounces each)
½ cup vegetable oil
1 ½ teaspoons salt
1 teaspoon curry powder
1 ½ teaspoons hot ground chile pepper, such as African dried chile or cayenne
1 ½ teaspoons garlic powder
1 tablespoon plus 1 heaping teaspoon onion powder
2 bay leaves
½ teaspoon ground ginger
1 tablespoon dried thyme
2 ½ cups medium-grain rice. PREPARATION
In a blender, combine tomatoes, scotch bonnet pepper and onions; purée. Pour out half the purée into a bowl; set aside. Add the bell peppers to the purée remaining in the blender and pulse until smooth. Add to the mixture that was set aside and stir to combine.
Heat vegetable oil in a large pot over medium heat. Add blended vegetables along with the salt, curry powder, ground chile pepper, garlic powder, onion powder, bay leaves, ginger and thyme. Bring mixture to a boil.
Stir in the rice until well mixed, then reduce the heat to low.
Cover pot and let cook until rice is al dente, about 45 minutes. Check after 30 minutes; if rice is sauce-logged, remove the lid to cook off the excess sauce. If rice seems dry, stir in 1 to 2 cups water. Allow the rice at the bottom of the pot to char a bit to infuse it with a smoky flavor

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Response to irisblue (Reply #5)

Sat Dec 1, 2018, 12:08 PM

8. Thanks so much Irisblue. This recipe sounds like a wonderful, warming winter dish.

I love curry.

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Response to irisblue (Reply #5)

Sat Dec 1, 2018, 01:00 PM

9. :-)

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