Emeril Moroccan

Charles Quinn said:

Hmm, can't seem to find a recipe I am sure I kept as I really liked it. It
was a Moroccan inspired dish that Emeril did that had chicken that was
simmered that used tumeric and cinammon. Couldn't find it on
foodnetwork.com. Seems they have recipes back only about one year.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

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Is this it?

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31534,00.html

Harira: Moroccan Chickpea Stew with Chicken and Lentils

Harira is traditionally served each night of Ramadan to break the fast.

1/4 pound dried chickpeas
3 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup diced onions
1/2 cup diced celery
2 teaspoons ground ginger
2 teaspoons turmeric
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 (28-ounce) can diced tomatoes and their juices
1 1/2 quarts rich chicken stock
1/4 pound dried green lentils
1/2 cup long-grain rice
1/2 cup chopped fresh cilantro leaves
2 tablespoons chopped fresh parsley leaves
2 teaspoons fresh lemon juice
Cilantro sprigs, for garnishing

Pick over the chickpeas, cover with cold water, and soak overnight at
room temperature. Drain chickpeas and rinse well with cold running
water. Drain and set aside.

Heat the olive oil in a medium stockpot or Dutch oven over medium-high
heat. Season the chicken pieces with 1/4 teaspoon each of salt and
pepper. Add the chicken in batches, and cook until well browned, about
4 minutes per batch. Remove the chicken from the pot and set aside. Add
the onions and celery and cook until softened, about 4 minutes. Add the
ginger, turmeric, pepper, cinnamon, and nutmeg and cook, stirring
constantly, for 1 minute. Return the chicken to the pan and add the
tomatoes and their juices, stirring well. Stir in the chicken stock,
lentils, and chickpeas and bring to a boil. Reduce heat to medium-low,
cover, and cook at a gentle simmer for 1 hour.

Add the rice and the remaining 1/2 teaspoon of salt and return the soup
to a simmer. Cook covered for 30 minutes. Remove the lid, add the
cilantro, parsley, and lemon juice and cook, uncovered for 5 minutes.

Ladle into warmed soup bowls and garnish with fresh cilantro sprigs.

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-Rusty

"Charles Quinn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Hmm, can't seem to find a recipe I am sure I kept as I really liked it. It
was a Moroccan inspired dish that Emeril did that had chicken that was
simmered that used tumeric and cinammon. Couldn't find it on
foodnetwork.com. Seems they have recipes back only about one year.

Do you know that they have recipes back only about one year?
If so I'd better get busy.
I thought just recently Emeril had a moroccan dish -- perhaps it was lamb,
tho.

Dee Dee

"Rusty" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Charles Quinn said:

Hmm, can't seem to find a recipe I am sure I kept as I really liked
it. It was a Moroccan inspired dish that Emeril did that had chicken
that was simmered that used tumeric and cinammon. Couldn't find it on
foodnetwork.com. Seems they have recipes back only about one year.

Is this it?

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_31534,0
0.html

Harira: Moroccan Chickpea Stew with Chicken and Lentils

Nope, as I said they have recipes back about only one year. The recipe I
am looking for used thighs and had sweet potatoes. Oh well guess I'll
just wing it.

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein