Katie from Thyme for Cooking and Country Girl City Living had a wonderful idea: Seasoned Eatings:
- The task is to find one spice, that is either local to our area or is representative of our cooking style.
- We had to send it off to our pal with a recipe for the spice we are including.
- When we receive our package in the mail, we should post a picture of the package and the reaction to the mystery ingredient.
My Seasoned Eatings pal is Amy from Knit Think in Minneapolis, Minnesota:
She sent me Ras El Hanout, a special blend created from Tom Mc Kee, the chef at the „La Belle Vie“ in Minneapolis (Restraurant closed its doors on October 24th, 2015) wild rice harvested by Native Americans and food magazines.
She kindly explained all items, I am impressed. Thanks Amy! I never used Ras El Hanout before. How did you know, that this spice mixture is the perfect addition for my spice shelf?
Of course I had to try the recipe, Amy sent me.
Chicken with prunes
Just one word: Delicious!
|-=========||REZKONV-Recipe – RezkonvSuite v1.4|
|Title:||Chicken with Prunes|
|1 1/2||teasp.||Ras el hanout|
|4||Chicken breasts, split, or chicken thighs|
|1||tablesp.||Rose petal jam|
|Edited *RK* 12/15/2007 by|
Melt the butter in a covered frying pan over low heat. Add the ras eI hanout and stir for 30 seconds. Increase heat to medium and add the chicken. Cook for about 1-2 minutes each side, being careful not to burn the butter. Take the chicken out, add the sliced onion, and cook 5 minutes.
Pour in the chicken stock, pitted prunes, lemon juice, rose petal jam, honey. Cover and simmer on low heat for 10 minutes. Return the chicken to the pan, cover, and simmer for about 15 minutes, or until chicken is fully cooked. Serve immediately.
You are curious what I’ve sent off? Look here, Carmen did a great job!
Thyme for Cooking
That’s my home town, Ulrike! Or, at least, where I lived for 20 years…
Gorgeous wild rice. I always bring some back with me.
Your chicken with prunes looks spectaculor (love the rice).
I’m so glad you liked it! Merry Christmas!
Your chicken with prunes looks absolutely delicious. Ras al Hanout is so tasty – and I think there are a million and one versions of it. I’m curious about the rose petal jam. Is that something you made, or did Amy include it in your package? It’s as intriguing as the ras al hanout.
I still had some self made rose petal jelly on the shelf.
How interesting! I had never heard of Ras el hanout before. And the dish looks gorgeous.
Was für ein wundervolles Beispiel für regionale US-Küche… So Pflaumen habe ich hier noch im Vorrat ohne rechte Anwendungsmöglichkeit. Jetzt weiß ich, was ich koche :-)