Tuesday, May 24, 2011

Food and Cooking Aboard

Is anyone interested in what/ how we eat? I have decided that I should probably start cooking more often and document the trials and tribulations of our galley happenings. Not to mention, poor M always cooks for me. I mean ALWAYS. I never cook so he could probably use a break. I know, I am spoiled but he is just better at it.

Last night I made an impromptu decision to cook for other people. I knew this was a risky undertaking considering my creative use of ingredients that don't necessarily go together but it sort of works out perfectly because we can't stock a lot of dry goods. Our galley storage is pretty small and improvising is what makes M such a great cook. He can take ingredients that seems plain on their own and make a gourmet dinner. Anyway, I was not born with this gift but I have learned a lot from watching M cook for me. So, last night I tested my skills and I must say, it turned out pretty darn good and everyone cleared their plates. The following is my version of Moroccan Chicken. It is pretty close to the traditional dish with some things added and some things missing. Enjoy.

Moroccan Chicken and sausage with sauteed vegetables 

Moroccan Chicken and Sausage w/ Vegetables 
-2 chicken breasts
-4 chicken sausages

For the marinade:
- 2 tbs Cinnamon
- 2 tbs Turmeric
- 2 tbs Cumin
- 2 tsp Salt
- a few Peppercorns ground
- 5 cloves Garlic chopped
- 1 oz Fresh Ginger minced
- 1 handful Raisins
- 2 tbs Paprika
- 2 tbs Oregano
- 1 tbs Cayenne Pepper
- 4 oz Olive Oil

For the Stir Fry:
- 1 stalk chopped Celery
- 3 handfulls Spinach
- 2 Zucchini sliced
- Few handfulls Green Leafy anything (I can't remember what the greens I used were called, anything will do)
- 1 large Red Pepper
- Some sort of very spicy pepper, I used a mix of 4 serrano peppers and 4 red chillies 
- 3 small tomatoes 

Mix all of the spices together in a bowl. Don't worry about the order they go in, just toss them all in together with some olive oil. Cut up the chicken and sausages into 1" cubes and put them in the bowl too. With your hands, mix the spicy goodness with the meat so that everything is coated well. Let sit as long as you can wait. I let it marinate 20 minutes but it would probably taste even better if you have time to let it marinate for an hour.

Next put a pot on the stove with about 2 oz of olive oil. Once the oil sounds hot, put all of the veg in the pot together. Again, don't worry about the order you fry the veg, this is about being lazy here.

Then put the meat in a pan on the stove. Take the left over goodness from the bottom of the meat bowl and pour it over the veg in the pot. Flip the chicken a few times to be sure the chicken gets cooked on all sides.

Stir both pots a few times for about 15-20 minutes. The veg will be finished first but just leave it on the stove with the burner off once it seems finished. After 15 minutes check the chicken. Make sure it is cooked all the way through before removing from heat.

Serve the veg on the middle of a plate and put the meat over top of the veg. This dish is all about mixing flavors and embracing the savory with sweet. Serves 4.

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