摩洛哥風味的餐點聽起來似乎非常的陌生, 其實真正了解之後, 這是一個善用香料、鹽漬檸檬、乾果類及大量新鮮食材的簡易料理法。這天會想要做這道摩洛哥風味的晚餐是因為家裡有很多新鮮的芫荽(香菜)、生菜、鷹嘴豆、希臘優格及烘烤好的奶油瓜泥及甜菜根。所以在超市買了新鮮的有機雞胸肉, 一盒小番茄就回家迅速的料理晚餐了。
Moroccan flavors might sound really distant, but with a little bit of studies, you'll find that it's a simple way of cooking that incorporate loads of spice, preserved lemon, nuts, dried fruit, and mostly fresh ingredients. I wanted to make this moroccan-inspired dinner because I already had some fresh cilantro, lettuce, chickpeas, greek yogurt, and the roasted butternut squash and beets that I pre-made a couple days ago. So really I just picked up a packet of organic chicken breasts and a box of grape tomatoes from the market and I've got everything to make dinner.
這是一個我三年前從epicurious找到的的快手料理, 我覺得材料非常簡單且製作起來非常方便, 所以這個食譜我一直好好的收藏著。當我不想煮鍋物或亞洲料理但又想有一頓風味十足的晚餐時拿出來的殺手鐧。為了讓雞胸肉入味及軟嫩, 我都會多做一道手續, 那就是把雞胸肉正反面都如切花枝一樣切上淺格子狀。把橄欖油、紅椒粉、孜然粉、蒜末、少許的粗辣椒粒、黑胡椒、鹽及半杯的芫荽混合後仔細且均勻的塗抹在雞胸肉上空隙中, 小番茄及鷹嘴豆也拌入相同的醬料後舖在烤盤底, 雞肉放上後在450ºF的烤箱裡20-25分鐘, 烤出來的雞肉非常柔軟。烤好後再拌入剩下的半杯新鮮芫荽, 就可上桌! 而佐主食的澱粉類這天我以奶油瓜來代替米飯或庫司庫司。
I found this roasted chicken recipe on epicurious 3 years ago, the simple ingredients and process astounded me and I've kept it as one of my favorites ever since. When I am really not so into the one-pot-meal or any Asian flavors that day, yet I still want something packed with flavors, this recipe always comes to the rescue. To let the flavors really get into the meat, I added one more step to the recipe, which is to criss-cross cut the chicken breasts front and back. After mixing the olive oil, paprika, cumin, garlic paste, red pepper flakes, salt and pepper with 1/2 cup of the fresh chopped cilantro, I rub the chicken breasts really well and make sure the marinade gets into the criss cross cuts. The grape tomatoes and chickpeas are also tossed with the same marinade and sit at the bottom of the roasting dish as the bed for the chicken. In a 450ºF oven, roast everything for 20-25 minutes, the chicken breasts will be absolutely tender and juicy, mix the other 1/2 cup of cilantro into the roasted dish, and you're ready to serve! And today I'm using the roasted butternut squash as the starch instead of couscous or rice.
為了再多加一點蔬菜我也做了一道簡易的沙拉。把1／4個紅洋蔥切成細條狀灑上一點鹽, 過5-10分鐘後洋蔥有點軟化後加入之前烘烤好儲存在冰箱的甜菜根、少許的檸檬汁、橄欖油、鹽、充分混合後再加入新鮮生菜, 最後灑上壓碎的巴西豆(約3－4粒, 也可以用核桃取代)。這道沙拉在雞肉入烤箱後就能製作完成, 一起上桌。當然這兩道菜中的烘烤奶油瓜和甜菜根都是週末就貯備起來隨時都可以用的。有時候想要天天上菜還是要事先做少許簡單的準備啊。
Wanting to add another plate of vegetable to dinner, I made a simple salad. Cut 1/4 of a red onion to thin strips and sprinkle it with salt, let it stand for 5-10 minutes until it starts to soften and break down. Mix in the pre-roasted beets with some fresh-squeezed lemon juice, olive oil and salt, mix them well. Add in the fresh lettuce and sprinkle the whole salad with some crushed brazil nuts (about 3-4 of them, can be replaced with walnuts). This salad can totally be made while the chicken is in the oven. And of course, the pre-roasted butternut squash and beets are good to have in the fridge at any time. Sometimes a bit of preparation for the coming week really pays off, and they are so simple to make.
而這頓晚餐不能少的就是這個優格蘸醬。簡簡單單的把之前同樣用在雞肉上的醬料留下一小匙均勻的攪拌入1/4杯的希臘優格, 灑上一點芫荽就完成了。乳製品能中合辣味, 所以任何的乳製品是不敢吃辣朋友們的救星。吃辣時喝冰水只會越吃越辣, 喝下一口牛奶或優酪乳很快的就能解辣喔。雖然今天的烤雞胸只是非常的微辣, 但這個優格蘸醬讓整道菜吃起來清爽滑順, 不膩嘴, 試試吧!
And one of the must-have for this dinner is the yogurt sauce. Use the teaspoon of marinade you saved aside from before, mix it into 1/4 cup of the greek yogurt, with a sprinkle of chopped cilantro, the sauce is complete. All dairy product is an agent to neutralize spiciness, it's the savior for people who are afraid of spicy food. When something is burning in your mouth, iced water would make it worse, but a sip of milk or yogurt would make the burning sensation subside immediately. Though the roasted chicken today is extremely mild in spiciness, but the yogurt sauce helps balance the spices out and creates an easy and light flavor. Try it out!