Morrocan Chicken

I had all sorts of plans about how to order 'Lissa's food loving, but in the end she decided what she wanted to open the blog...sassy whatnot that she is. Having lived in Canada and The US, I'm all too aware of how English food is dismissed by North Americans. I don't consider myself an anglophile, but I do find myself defensive of English food, especially in US/Canada where there really isn't a strong culture of food appreciation. I agree, traditional English food (steak and kidney pie, spotted dick and toad-in-the-hole) isn't the greatest, but the notion that the English aren't interested in food is a fallacy. Nigel Slater is a case in point. Of all the big name cookbook writers in England -- Nigella Lawson, Deliah Smith, Gordon Ramsey and Jamie Oliver -- Nigel Slater is 'Lissa's favourite. Mine too. He writes beautifully and his recipes are simple, unfussy yet divine.

So, at the request of 'Lissa herself, the first set of recipe's come from Nigel Slater's The Thirty-Minute Cook (Penguin, 1994) -- a brilliant, brilliant book, that is definitely in our "top ten" cookbooks of all time. Here goes, the first recipe that 'Lissa loves:

Name:
Flash-fried Moroccan Chicken

Book:
Nigel Slater The Thirty-Minute Cook (Penguin, London, 1994)

Date(s) cooked:
26th October, 2002/22nd March, 2003/15th January, 2004/5th May, 2005/16th December 2006/14th March, 2007.

Comments:
"Don't think I've ever heard 'Lissa rave quite so hard (even if she only gave it 9 out of 10). Never have raisins tasted quite so divine in a savoury dish. Sweet and spicy and ever so nicey. Again, again, again".

"My first Nigel Slater in Kuala Lumpur...to remind us of home."

"Auspicious day, so time for Moroccan chicken".

"Made again with a plate of sliced oranges, drizzled with olive oil, ground black pepper and a pinch of cinnamon. Very simple/tasty salad. Mmmmmm!"

"For 'Lissa at UWC-USA" (Where we work).

"Ran out of cinnamon...used Chinese five spice powder".

"A bizarre one really -- multiplied by ten for students staying on campus over Project Week. Only four people turned up. Bastards. Ate with orange couscous."

Recipe:

For 2

350g/120z chicken fillets or boned pieces
1 fresh red chili pepper, seeded and finely chopped
1 teaspoon crushed dried chili pepper
2 cloves of garlic, finely chopped
juice of 1/2 lemon
2 tablespoons olive oil
1 teaspoon ground cinnamon
2 tablespoons sultans or raisins
2 tablespoons pine nuts
1 tablespoon chopped mint

Place the chicken pieces in a shallow dish. Mix together the fresh and dried chilis, garlic, lemon, half the olive oil, cinnamon, sultans or raisins and pine nuts, and then pour over the chicken.Leave for 20 minutes or so. An hour would be better if you have it.

Heat the remaining oil in a shallow pan; when it sizzles add the chicken pieces. Heat over high heat until golden brown and then turn them over and cook on the other side. Pour in the marinade ingredients and bring to the boil, season with salt and pepper, and scatter over the mint. Serve hot with its pan juices.

Hope you like it!