Saffron Chermoula Orzo with Shrimp

Image

 

 

Adapted from Chef Nargisse Benkabbou
New York Times, September 2022

Traditionally used to season seafood and vegetables, chermoula is a Moroccan marinade made of herbs and spices like cilantro, parsley, paprika and cumin. In this recipe, the orzo cooks in a combination of chermoula and stock, so the orzo is seasoned all the way through. In the last few minutes of cooking, just stir the shrimp into the orzo to cook, and you have a quick and easy, yet exciting, dinner. Feel free to use a protein of your choice instead of shrimp, but adjust cook times accordingly. Also, consider making a big batch of chermoula and keep it in the fridge to use as a marinade, a dressing on salads or a condiment for sandwiches.

Serves 4

Ingredients

For the Chermoula:
2 lemons
1 cup finely chopped cilantro
1 cup finely chopped flat leaf parsley
¼ cup  Moroccan olive oil
3 garlic cloves, peeled and finely chopped
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon fine sea salt, plus more to taste
½ teaspoon granulated sugar

For the Orzo and Shrimp:
1/4 teaspoon good quality saffron threads
1/4 cup hot water
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup orzo
1½ cups chicken stock
¾ pound peeled and deveined medium to large shrimp, tails removed

Directions:
Take one half of the 1/4 tsp saffron threads and put them in a spice mortar. Grind the spice with a pestle to a powdery consistency. Add a second pinch of saffron threads to the mortar. Do not crush these threads.
Ground saffron threads in a mortar and pestle.

Pour 1/4 cup of hot water into the mortar. Set aside and let the saffron soak for 5 minutes. This will open up the flavor of the spice.

To Make the chermoula: Finely grate the zest from both lemons and set aside for serving, then, into a medium bowl, squeeze 2 tablespoons lemon juice. Stir in the cilantro, parsley, olive oil, garlic, paprika, cumin, salt and sugar and set aside until ready to use. (You can keep the chermoula in a sealed container in the fridge for up to 5 days.)

Prepare the orzo and shrimp: Heat the butter and olive oil in a large pot over medium-high until the butter is melted. Add the orzo and keep stirring until the orzo is lightly golden, about 3 minutes. Pour the yellow saffron liquid evenly across the top of the orzo.

Add in the stock and bring to a boil. Reduce the heat to low and cover the pot. Cook, stirring occasionally, until orzo starts to soften, about 10 minutes. If it looks like the orzo is too dry, add a couple of tablespoons of water to the pan.

Cover the pot again until the orzo is cooked through and most of the liquid has evaporated, 4 to 6 minutes more. Turn off heat. Gently stir in the chermoula and shrimp. Stir, cover, let stand 3 minutes. Taste and adjust the seasoning with salt and lemon juice if necessary.

Serve immediately, topped with the grated lemon zest.

Notes:

Moroccan olive oil has all of the health benefits of Italian, Greek, Spanish, Californian, and all other olive oils, including potential advantages for heart and brain health and cancer prevention. Made in the unique terroir surrounding the Atlas Mountains, Moroccan olive oil has a flavor all its own.  Once you have some Moroccan olive oil in your pantry, it’s a perfect time to delve into the delicious world of Moroccan cuisine. Try making some salads, a tagine, or a sweet and savory olive oil cake.

Shrimp needs only 2-3 minutes @ 185°F  to be perfectly cooked. Any time longer than that, you will get a rubbery protein.

Fresh herbs lose color  and  flavor when cooked.  In this recipe, they are best  when added at the end of the cooking time.

Harissa Spiced Honey Roasted Chicken Thighs with Persimmons and Lemons

Image

This spicy harissa and persimmon chicken is a little sweet, a little spicy, and packed with flavor! It’s the perfect one-skillet winter meal!

Serves 4

Ingredients:

For the Marinade:
1 cup full-fat Greek yogurt
2 tablespoons honey
1 tablespoon olive oil
1 teaspoon lemon juice
1-4 teaspoons harissa dry seasoning or paste, to taste
2 teaspoons ground cumin
1 teaspon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

For the Chicken:
4 to 5 bone in, skin on chicken thighs
Salt and ground black pepper
1 tablespoon olive oil
½ cup white wine
1 large shallot, sliced
2 cloves garlic, finely minced
3 to 4 fuyu persimmons, sliced
2 lemons, sliced
1 teaspoon fresh thyme
1 teaspoon fresh rosemary,finely minced
1/4 cup water

 

DIrections:
In a small bowl, whisk together all of the marinade ingredients. Place the chicken in a shallow dish or Ziploc bag, cover with the marinade and toss to coat. Let marinate for 1 hour at room temperature. For best results, allow the chicken marinate in the fridge overnight, just be sure to let it come to room temperature for an hour before cooking.

Preheat the oven to 350°F.

Heat the olive oil in a large cast iron skillet over medium-high heat.Shake off excess marinade before searing the chickenm but do not wipe it all off as that’s what gives you the flavorful crust Sear the chicken for 3-4 minutes on each side or until there is a golden brown crust. Remove from the skillet and place ona clean plate and set aside.

Pour in the wine to deglaze the skillet, then add in the thyme, rosemary, garlic shallots, persimmons and lemons. Add the water. Return the chicken back to the skillet and place the skillet in the oven. Bake for 30 to 35 minutes or until the chicken is cooked through to an internal temperature of 160°F and the skin is crisped.

Remove from the oven and let rest for 10 minutes before serving.

 

 

Cook’s Notes:

Yogurt:
You can substitute the Greek yogust with plain full fat yogurt.

Chicken:
Chicken Breasts can be used in place of the chicken thighs, if desired.


Persimmons:
There are two main types of persimmons that you’re likely to see at the grocery store between October and Januray, hachiya and fuyu.

Hachiya persimmons are elongated and shaped like a heart or acorn, they are very astringent, like quince, before they are ripe You don’t want to eat them unless they are extremely soft to the touch (almost soupy on the inside).

Fuyu persimmons are shaped like a tomato like the ones above in the photo, and have a delicately sweet flavor similar to peaches. They can be eaten when they are still very firm and are still delicious when they soften.For this recipe, you would want them on the firmer side.

Note that persimmons that are very firm will last at home for about two weeks if stored in the crisper draw in the fridge.

Turkish Red Lentil and Rice Soup

Image
IMG_0335 lentils

Did you know that lentils are edible seeds from the legume family? They are well known for their lens shape and sold with or without their outer husks intact.Though they are  a common food staple in Asian and North African cuisines, the greatest production of lentils nowadays is in Canada.

For the most part, lentils have a number of health benefits. They are low in calories, rich in iron and folate and serve as an excellent source of protein. They  also pack health-promoting polyphenols and may reduce several heart disease risk factors and type 2 diabetes.

Lentils are often categorized by their color, which can range from yellow and red to green, brown or black. Red lentils are  are split and cook quickly. They’re great for making dal and soups and have a somewhat sweet and nutty flavor.  And the best part about lentils is that they are easy to cook and do not require pre soaking prior to cooking, making them perfect for soups and stews.

And with that being said, Turkish Red Lentil and Rice Soup fits the bill for healthy eating on a budget, especially during the COVID-19 Pandemic.

 

This simple, yet robust soup is rich with spices and tomato. It gets a pleasantly thick body from white rice and  red lentils, which soften and break down during cooking. The Aleppo pepper is a wonderful addition, lending a gentle heat. If you can’t find it, order online or substitute with an additional teaspoon of paprika and ½ teaspoon red pepper flakes. 

 

Serves 4

Ingredients:

For the Soup:
3 tablespoons olive oil
1 medium yellow onion cut into ½-inch dice (about 1 cup)
1 medium garlic clove, finely grated
1 tablespoon tomato paste
1 tablespoon sweet paprika
1/2 teaspoon ground cumin
1 cup red lentils
2 tablespoons long-grain white rice
3 cups water
2 cups vegetable broth
Kosher salt, to taste
For the Aleppo pepper oil:
3 tablespoons extra-virgin olive oil
2 teaspoons Aleppo pepper
For Serving:
Chopped fresh mint leaves or basil leaves
Lemon wedges 

Directions:

In a large saucepan over medium, melt the butter. Once it has stopped foaming, add the onion then sauté until softened and translucent, about 5 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the tomato paste, paprika and cumin, then sauté for 1 minute.
Add the lentils, rice, water, vegetable broth and 2 teaspoons salt, then bring to a boil. Adjust heat to maintain a lively simmer, cover and cook until the lentils and rice are tender and broken down, about 30 minutes. Taste and adjust salt.
Meanwhile, in a small skillet over medium, heat the olive oil, swirling to coat the pan. Add the Aleppo pepper and cook until a few bubbles appear and the oil is bright red. Remove from heat and set aside. Serve the soup with Aleppo pepper oil drizzled over each serving.
Serve with mint or basil and lemon wedges.