Remember the preserved lemons I made back in July? Well, it’s been over a month and they are now ready to be used. And what’s a better way to use Moroccan goodies than in a Moroccan dish? It took me a while to find a good Moroccan cookbook. All the ones I found before were too westernized for my taste. So when I went to Morocco last summer, I made it my goal to find an authentic Moroccan cookbook. I ended up buying La Cuisine Marocaine (Moroccan Cooking) by Latifa Bennani-Smires, highly recommended by all the locals I asked.

The recipe I chose to make from this book is Chicken Mqualli with preserved lemons and olives. The star flavors are ginger and saffron, but the addition of the preserved lemons gives the dish a clean refreshing taste perfectly fit for summer.

CHICKEN MQUALLI (adapted from La Cuisine Marocaine)

1 chicken cut into 8 serving pieces – $5.00
1 heaping teaspoon freshly grated ginger – $0.10
2 or 3 garlic cloves grated – $0.10
1 pinch saffron threads- $2.00
1 tablespoon butter – $0.25
2 tablespoons olive oil – Pantry
1 small onion finely diced – $0.30
1 preserved lemon (4 quarters) – Pantry (homemade)
1 cup olives – $2.00
Salt and Pepper
1 cup water

Serves 4 for $9.75

Place the chicken into a medium saucepan. Season generously with salt and pepper. Add the grated ginger and garlic. Mix well. Sprinkle evenly with the saffron. Add the onion, butter, olive oil and water.

Cover the pan, bring it to a boil, then reduce to a simmer. After 10 minutes, turn the chicken pieces so they cook on the other side.

Simmer over low heat for 40 minutes, stirring occasionally.

Meanwhile, prepare the preserved lemon quarters. Scrape the flesh from the skin, discard the flesh and finely dice the skin. 10 minutes before the chicken is done, add the lemons and olives.

Once the chicken is fully cooked, remove it from the sauce and set aside in a baking dish. The chicken is done when the meat is tender and easily pulls from the bone.

Reduce the sauce over medium-to-high heat for 10 minutes. While the sauce is reducing, brown the chicken under the broiler for 4 minutes.

Place the chicken into large dish and pour the sauce over it. Serve with bread or a side of couscous. Your Moroccan dinner is ready.

In Morocco, food is generally served in a large communal plate that family and friends gather around. Enjoy!

Yesterday, it rained… again! After so many years in the UK, this should not get to me, but I just could not help but think about when I last visited my family in Gambia. I was nicely greeted by ever-shining sun, beautiful scenery, relaxed pace of life and of course great food.

In an attempt to forget about the gloomy doomed weather, I thought to myself “if the Mountain will not come to the prophet, the prophet must go to the Mountain” and set out to make some Chicken Yassa. Before I go any further, I think it is of up most importance that I give you a short history lesson.

The Gambia, commonly known as Gambia, is the smallest country on mainland Africa. It is bordered to the North, South and East by Senegal. Originally part of the same land, Gambia and Senegal’s fate was decided by the British and the French during colonisation. This resulted in the creation of two countries with related ethnic groups, traditions and cultures. It therefore should not come as a surprise if they both share the same traditional dishes.

Chicken Yassa or Poulet Yassa (in French) is a typical dish prepared in Gambia and Senegal. It is very easy to make and requires few ingredients.

Ingredients
Serves 4

1 Chicken cut into serving pieces
2 tbsp olive oil
Pitted green olives
1 Habanero pepper (optional)
Chopped fresh chives

For the marinade
2 tbsp Dijon mustard
5 medium onions, thinly sliced
2 garlic cloves minced
8 tbsp lemon juice
Salt and pepper

In a big bowl, make a marinade by combining the lemon juice, Dijon mustard, minced garlic, salt and pepper. Mix well; then add the onions and chives. Add the chicken and toss well to ensure the onions and chicken are well coated with the marinade.

Cover and refrigerate for at least two hours. I used to leave it in the refrigerator for an hour, but one of my good Senegalese friends pointed out that it needed to marinate for longer. I recommend you leave it in the fridge for four to five hours. If you are a very organized cook and host (unlike my sister!), you will prepare the marinade the night before and let the chicken marinate in the fridge overnight.

After the chicken has marinated, heat the olive oil in a saucepan and brown the chicken on each side. Remove and set aside.

In the same pan, saute the marinated onions for about five minutes. Then add the chicken followed by the juices from the marinade and the habanero pepper.

Cover the pan and simmer over low-to-medium heat for at least 45 minutes. You may add a little water if necessary. The sauce is ready when the onions are soft and caramelized, but not mushy.

Five minutes before serving, add the olives to the sauce. Taste for salt, and adjust if needed.

Serve hot with steamed Basmati or Jasmine rice.

Bon appetit or Na re sax jamah (in Wolof)!

Every now and then, one should step out of the thrifty zone and splurge on something delicious. I’m not saying to empty the piggy bank on foie gras and caviar, but a fancy meal here and there doesn’t hurt. Duck confit is a dish I consider a reasonable splurge.

For a long time, I viewed duck confit as one of those dishes that were better left in the hands of French chefs. But as I started making it at home, it dawned on me that it was nothing more than salt-cured duck legs that are slow-cooked in duck fat.

What makes duck confit a little expensive is the duck fat used for cooking. Duck fat is not cheap. But if you’re strapped for cash, you can substitute olive oil or use half olive oil and half duck fat. Having said that, I’d encourage you to splurge on some duck fat if you can because it can be strained and reused to make lots of fabulous southwestern French dishes. I bought 4 duck legs on freshdirect.com for ~$11.00 and 1.25lbs of duck fat from Jeffrey at the Essex market for ~$12.00. Hudson Valley Foie Gras is also a  good source for duck products. But since they charge a shipping fee, I would recommend them for larger purchases.

The recipe I’m using is adapted from my friend Jeremie whom I had to hunt down for this recipe. But it was well worth the wait. What I like about Jeremie’s recipe is that it incorporates a lot of fragrant ingredients, which gives the dish another dimension of taste and flavor. So here we go.

Ingredients
4 duck legs
1-1.5 lbs of duck fat
Kosher salt
2 bay leaves
1 clove
15 peppercorns
1/2 head of garlic
Thyme
Parsley

Sprinkle a few tablespoons of salt in a baking dish large in enough to accommodate all the duck legs in one single layer.

Place the duck legs in the dish skin side down.

Mince 4 garlic cloves and sprinkle evenly on each duck leg. Repeat the same step with the thyme and the parsley. Finish with cracked peppercorns.

Cover each duck leg with a tablespoon of salt. Cover and place in the refrigerator for 24 hours.

The next day

Preheat the oven to 225 degrees F.

Remove the duck legs from the refrigerator. Using a wet paper towel, wipe the salt off the duck legs. Repeat this step until each leg is wiped off clean. Then pat them dry.

In a medium-size pot, melt the duck fat with 2 garlic cloves thinly sliced, 1 clove, 4 sprigs of thyme and a few peppercorns. The fat should be warm but not too hot.

Add the duck legs. They should be completely submerged in the fat. It helps to use a pot that is not too wide.

Place the pot in the oven and cook for 3 hours at a very slow simmer until the meat is tender and easily pulls from the bone.

Note: You can strain and store the fat in an airtight container for later a use. It keeps well in the refrigerator. If you plan to eat the confit later, cover it with the duck fat and store in the refrigerator for up to one month.

When ready to serve, crisp up the skin under the broiler or simply pull the meat apart and add it to a salad. How do I like my duck confit? With a crispy skin and a side of pommes de terre sarladaises.

So, Day 1 report. My daily allowance for 2 people is $7.14 to equal $50 for the week.

What we ate Monday:

Breakfast: Brown Bread = $.23 x 2 servings = $.46
Lunch: Leftover Arroz con Pollo = $1.58 x 2 servings = $3.16
Snack: Orange (already accounted for cost in scone recipe)
Dinner: Black Bean Soup = $.74 x 2 servings = $1.50

Total: $5.12 – wow! under!

The Arroz con Pollo recipe, which I made for dinner Sunday, was supposed to serve 4, but definitely came out to 6 servings (and I think I put in 1/2 the chicken it called for!). So that brings my per meal price down significantly. The Arroz con Pollo and soup are also combined to nice effect for lunch — a little bean & rice action. Last night I made cornbread to go along with the soup…but first things first.

Here are the recipes and prices for my first 2 main dishes:

Arroz con Pollo

6 servings

1/2 chicken, cut into pieces, or several bone-in skin-on pieces = $6

1 onion = $.20
2 cloves garlic = $.05
1 red bell pepper = $.75
6 oz. canned diced tomatoes = $.40
1 1/2 c. white rice = $.75 (est.)
3 c. vegetable broth = $.80
Salt, pepper, paprika to taste = n/a
Pinch saffron (opt.) = $.50

Total = $9.25 or $1.58 / serving

Saute the onion and garlic in olive oil in a very large saute pan (with sides) or paella pan until fragrant. Add the red bell pepper and saute for another minute. Add the rice and stir until it is coated with the oil and begins to toast in the pan. Meanwhile, heat the broth until it comes to a boil. Stir in the tomatoes (you could sub with one fresh tomato, diced). Nestle the pieces of chicken in the rice. Season generously with salt and pepper. Sprinkle with paprika and add the saffron. Add the hot broth to the rice. Lower the heat until the broth is just simmering, cover, and cook for about 20 minutes, or until the chicken is cooked through. Garnish with parsley and serve hot.

Black Bean Soup

4 servings

1 1/2 c. dried black beans = $1
3 c. vegetable broth = $.80
3 c. water = free
1 onion, diced = $.20
2 cloves garlic, minced = $.05
1 carrot, peeled and diced = $.17
1 celery stalk, diced = $.15
1 chipotle in adobo, minced = $.50
1 lime = $.12
Salt, pepper, chili powder = n/a

Total = $2.99 or $.75 / serving

Soak the black beans for several hours or overnight and drain.

Saute the onions and garlic in a couple tablespoons of oil in a large soup pot until fragrant. Add the celery and carrot and saute until just softened, stir in about 1/2 t. chili powder and season with salt and pepper. Add the black beans, stock, water, and chipotle. Bring to a boil then lower the heat so it remains at a simmer. Stir occasionally and cook for approximately 1 hour, or until the beans are tender but not mushy. You may need to add a cup or two of water to keep the consistency soupy. Taste and season. Ladle 1/2 of the soup into a blender and blend until smooth. Return to the pot and stir. Serve with a wedge of lime. Other toppings that would be great but are not necessary are cheddar cheese, cilantro, sour cream, or green onions.

A chef once told me: “you can measure a cook’s skills by his or her ability to roast a chicken.” I don’t know whether that’s a verified fact, but what I do know is that mastering the art of roasting chicken proved to be a more than useful skill to me. Not only is roast chicken a delicious option for last minute dinner parties, but leftovers make for wonderful next day creations. From salads to soups, sandwiches, rice dishes and quesadillas, the uses of roast chicken are endless. So, the next time you find yourself with 1 hour to plan a dinner party on a poor man’s budget, think chicken and chickpeas.

Roast Chicken
1 whole chicken cleaned ~ 3.5lbs (giblets removed)
1 tbsp of butter
1 tbsp of olive oil
1 tsp of dried herbs de Provence (optional)
Kosher salt
pepper

Heat the oven to 425 degres F.

Trim the chicken of excess fat and pat it dry with a paper towel. Truss the bird with some kitchen twine and generously season it with salt, pepper and the herbs if you’re using any.

Heat up the olive oil in an oven-proof pan large enough to fit the chicken. Brown the chicken on all sides starting with one side, then the breast, the other side and finally the back. Put a tablespoon of butter on top of the breast and roast the chicken on its back for approximately 45 minutes. Baste periodically.

The chicken is ready when the juices run clear and the internal temperature registers ~150 degree F. Remove the chicken from the pan and let it rest while you prepare the chickpea puree. Defat the pan juice and set aside.

Chickpea Puree
1 can of chickpeas drained
1 shallot chopped
1 garlic clove
Salt & pepper

Saute the shallot in the pan used to roast the chicken. Add the garlic, chickpeas and deglaze the pan with 1/3 cup of water. Make sure to scrape the bottom the pan to get all the good stuff. Add some of the chicken pan juice and season with salt and pepper. Simmer for five minutes.

Puree in a blender. Can be served hot or cold.

Thrifty Tip: You can use dried chickpeas as well. It takes a little longer, but it tastes a lot better.

This recipe comes courtesy of Jaden Hair of Steamy Kitchen (a great resource for everyday Asian recipes), via Simply Recipes. I, for one, always have a hunk of ginger on hand, and the ingredients here are so simple it’s almost hard to believe! I used chicken breast, but you could save even more by using boneless, skinless thighs.

I would have taken more process pictures, but to be perfectly honest, chunks of chicken doused in egg white and cornstarch look kind of revolting, and don’t do justice to the deliciousness of the finished product! The only other modification I made was to add a small diced onion to the mix. You could definitely throw in any veggies hanging out in your crisper.

Ingredients
(recipe as published on Simply Recipes)

1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
1 10-ounce can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

In the meantime, whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking.

Taste the sauce and add more brown sugar if you’d like.

Thanksgiving is approaching and some people I know are starting to get nervous about making their first turkey. So, this is for all the turkey virgins dreading their first time. We want to ensure that your first time is pleasantly memorable and 100% painless

Honestly, this turkey recipe is so easy that even a monkey can do it. It calls for very few ingredients, so you will be 100% satisfied as long you use fresh and quality products. While it may look intimidating, roasting a turkey is no brain surgery. Everyone has his or her little trick to achieve the perfect turkey: brining, brown paper bag, aluminum foil, etc. That is too much for me. My trick is simply roasting the bird breast side down at 400 degrees for approximately 2/3 of the roasting time. By doing so, I leverage gravity to my advantage. All the juices flow downward to the breast preventing it from drying out. No fuss, no stress… Now let’s get to it!

Ingredients:
1 Turkey (~10 lbs)
1 Onion quartered
1 Tablespoon of black peppercorns
3 Bay leaves
1 Lemon, lime or orange (halved)
3 cloves of garlic smashed in their paper
2 cloves of garlic slivered
1 handful of fragrant herbs (thyme, rosemary, sage)
Olive oil
Salt & Pepper to taste

Rinse your turkey inside and out after removing all the giblets. Lightly shake the excess water over the sink and then pat your turkey dry with a paper towel. Place your bird on a food-safe board.

Salt the cavity of the turkey and stuff it with the onion, bay leaves, citrus, smashed garlic, and the herbs.

Lift the skin above the breast carefully. Insert your hand to detach the skin from the breast. Do it gently so as not to tear the skin. With a paring knife, make smallslits in various areas of the breast (under the skin) and insert the slivered garlic cloves. Push them in with your thumb to make sure they are fully inserted. Rub the breast meat with olive oil and salt.

Rub the rest of the bird with olive oil and sprinkle with salt and pepper to taste. Using kitchen string, tie the legs together and the wings to the body of the bird.

Place the turkey breast side down on a roasting rack and roast in a 400-degree oven for 2.5 hours. Turn the bird of over and continue roasting for an hour at 375 degree.

Voila! The end result is this beautiful golden brown turkey. Enjoy with your favorite fixings.

Note: The cooking time in this recipe applies to a 10 lb turkey. Cooking times vary based on weight.