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Boyd Recipes

Online Recipe File for Joshua & Deb Boyd

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carrot

Apricot Chicken Tagine

6 large boneless skinless chicken breasts, chopped into large chunks (or assorted chicken pieces, about 3 lbs)
1 tablespoon flour or 2 tablespoons cornflour
2 large onions, chopped
3 -4 garlic cloves, chopped finely
1 -2 tablespoon extra virgin olive oil
1 inch fresh gingerroot, finely chopped
6 ounces dried apricots
2 tablespoons tomato paste
2 (14 ounce) cans chopped tomatoes
2 (14 ounce) cans chickpeas
3 tablespoons honey
1/2 pint chicken stock
1 pinch saffron or 1 teaspoon turmeric
4 teaspoons ras el hanout spice mix
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon cayenne pepper (optional)
salt and black pepper
chopped fresh coriander, to serve (Cilantro)
2 carrots, peeled & diced (optional)
1 preserved lemon, chopped into small wedges (optional)

Heat up olive oil in a frying pan/skillet & saute chopped onions & garlic until soft and translucent

Add chicken stock & gradually mix in flour or cornflour until well mixed & not lumpy.Add honey & tomato paste & mix well.

Add herbs,spices & finely chopped ginger with salt & pepper to taste.

Finally add tinned tomatoes & mix well.

Pour the above tomato,onion & spice mix into slow cooker or tagine.

Add chicken & chickpeas & mix well.

Add dried apricots making sure they are covered by juice. (Add the carrots if using, same for lemon).

Give it a gentle but good stir to mix everything together well.

Crock Pot or Slow Cooker – Cook on high for about 3 to 4 hours OR automatic with keep warm facility for up to 8 hours. (Please note that the cooking times depend on your crockpot, the cooking times I have suggested work fine with mine which is a Morphy Richards Slow Cooker.).

If cooking in a Traditional Tagine, do as above & cook SLOWLY over gas or barbeque for about 2-3 hours.

Electric Tagine cooking – same as the slowcooker. If you need to thicken it up towards the end of the cooking time, add cornflour which has been mixed with a little water & add to the tagine – mix well.

Serve with freshly chopped Coriander/Cilantro sprinked on top & either with couscous, rice, fresh flat bread, pitta bread or salads.

Slow Cooker Spiced Chicken Stew with Carrots

From everyday food

– 2 pounds carrots, peeled and cut into 1.5 in lengths
– 8 skinless, boneless chicken thighs (about 2.5 pounds)
– 1 garlic clove, thinly sliced
– 1 cinnamon stick, ground
– 1/2 tsp ground cumin
– 1/4 cup golden raisins
– 1/2 cup cilantro leaves
– 1/4 cup almond slivers

In a bowl, toss chicken, garlic, cinnamon, cumin, 1 tsp salt, 1/4 tsp pepper.

Place carrots in crockpot. Add chicken. Cover and cook on high for 4 hours (or low 8 hours).

Add raisins 15 minutes before completion.

Move to a serving dish, top with Cilantro and Raisins.

Serve with Couscous.

Cauliflower & Carrot w/ Couscous

Cumin over carrots and cauliflaur (bite sized pieces). Roast in over
until soft.

Serve over couscous, drizzle with olive oil and lemon juice.

Possibly serve with cumin chicken.

Asian Turkey Meatballs with Carrot Rice

Everyday Food, Nov 2010.

– Coarse salt
– 1 cup long grain white rice
– 1 carrot, shredded
– 3/4 cup bread crumbs
– 1.5 pounds ground turkey or pork
– 3 scallions, white separated from green, both thinly sliced
– 1/4 cup chopped cilantro
– 4 tsp fish sauce
– 4 tsp sriracha
– 4 tsp sugar
– 1 large garlic clove, minced
– 2 tsp vegatable oil
– lime wedges

Preheat oven to 450.

In a medium bowl, combine breadcrumbs and 3tbsp water. Let sit 5 minutes. Add meat, scallion whites, cilantro, fish sauce, sriracha, sugar, garlic, and 1.5 tsp salt. Gently mix to combine and form into 12 meatballs.

In a medium sauce pan, bring 1.5 cups of salted water to a boil. Add rice, stir, and return to a boil. Cover, reduce to a simmer, and cook about 15 minutes. Remove from heat and top with carrot, recover. Let stand 6 minutes, then stir.

While the rice is cooking, in a nonstick skillet, heat 1 tsp oil over medium-high. In batches, brown meatballs on all side (don’t fully cook!). Transfer to a baking sheet and bake until cool through, about 10 minutes.

Serve meatballs with rice, scallion greens, and lime wedges.

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