Without even seeing the posts of my fellow competitors, I feel confident in saying that I will be in third place.
My food is dual-inspired. First, it is in honor of Sayid, the Iraqi interrogator. Second, I am reading about Muhammad. Technically, one of the dishes is Kuwaiti, but it's close enough for me.
Kuwaiti Chicken and Rice With Daqoos - Garlic Tomato Sauce
- 1 baby chicken
- 1 cinnamon stick
- 3 cardamom pods
- 1/2 lemon
- 2 tablespoons rice flour (to be gluten free)
- 2 whole cloves
- 1/2 teaspoon turmeric
- 4 black peppercorns
- 2 cups basmati rice
- 2 large yellow onions, finely chopped
- 1/4 cup golden raisin, soaked in water
- 3 tablespoons olive oil
- 1/2 teaspoon dried lime powder, Loomi
- 1 teaspoon middle eastern mixed spice (Baharat Aka Middle East Mixed Spices - the Real Mix)
- 1 teaspoon brown sugar
- 2 cups pureed canned tomatoes
- 2 tablespoons water
- 2 garlic cloves, crushed
- 1 tablespoon tomato paste
- 1/4 cup pine nuts
Rinse chicken inside and out.
Place in a stockpot with enough water to cover. Add cinnamon stick, cardamom pods, cloves, peppercorns, juice of 1/2 lemon and salt to taste.
Bring to a boil skimming as required, continue to simmer partially covered until chicken is done (approximately 40 minutes).
Remove and drain the chicken, reserving broth though a strainer.
Prepare basmati rice according to it's package directions, using broth from chicken instead of water. Add turmeric for colour and salt to taste.
While the rice is cooking, cook the onions in a skillet over medium heat, with 2 tablespoons olive oil, until soft.
Sprinkle with a little water and stir quickly until onions are brown and the water has evaporated. Stir in drained raisins, pine nuts, sliced blanched almonds if using, ½ teaspoons bahrat and loomi powder. Cook for one minute. Remove mixture from skillet and set aside.
Lightly dust the boiled, drained chicken with flour. In a clean skillet over medium-high heat, brown the chicken in 1 Tbs. olive oil, turning, until the outside is crispy and brown.
For the tomato sauce, add water, chopped tomatoes, crushed garlic, tomato paste, salt, sugar and the rest of bahrat in a small saucepan, sauté until tomatoes are soft and the sauce is well blended.
When the rice is done, spread it on a serving platter. Sprinkle the onion mixture over the rice, and place the chicken on top. Pass the tomato garlic sauce to spoon onto individual plates.
Iraqi Cardamom Cookies (Hadgi Badah)
* 2 cups all-purpose flour
* 1 teaspoon ground cardamom
* 1/2 teaspoon salt
* 1/4 teaspoon baking powder
* 1 1/3 cups sugar
* 4 large eggs
* 2 cups ground blanched almonds (about 10 oz.)
* rose water (optional) or orange blossom water (optional)
* 6 dozen whole almonds
Preheat the oven to 350 degrees. Prepare baking sheets with a light coating of cooking spray, oil or butter. (Looks like parchment paper would also work well with these cookies.).
Sift together the flour, cardamom, salt, and baking powder.
Using an electric mixer, beat the sugar and eggs until light and creamy. Stir in the flour mixture, then the ground almonds.
Pinch off a small piece of dough and hand form into 1-inch balls, moistening your hands with rose water or orange blossom water, if desired. Place on the prepared baking sheets and flatten slightly. Press a whole almond into the center of each cookie.
Bake until lightly browned about 12 minutes. Transfer to a wire rack and let cool.
Store in an airtight container at room temperature.
- ***I added Nutella on top. =)
I don't have cable, so I came to school. We have a TV with cable in the kitchen in my department. Yes, I'm that big of a dork.