ALGERIAN CHICKEN & PRESERVED LEMON BOUREK
The fillings for bourek really are endless, I love the traditional ground lamb & parsley, the prawn & bechemel, potato & cheese........the list goes on. Here I combined ground chicken with fresh coriander & a little preserved lemon for a delicious fried snack. You can freeze these bourek easily & when you come to cook them, allow to 1/2 thaw before deep frying. You can also shallow fry them in a frying pan about 1" deep in sunflower or vegetable oil. Bourek are wonderful whenever, but really they are a Ramadan essential in any Algerian household. (If you are new to making bourek & rolls, here is a step by step -in photos- demo for you: http://radiancerecipes.com/chinese-springrolls/)
Provided by Um Safia
Categories Chicken
Time 2h10m
Yield 36 bourek
Number Of Ingredients 11
Steps:
- In a medium sized casserole, heat the olive oil & gently fry the onion until pale golden. Add the chicken & fry for 15-20 minutes on a medium heat.
- Add your ras el hanout & the Season All, mix well & cook for a few minutes.
- Wash the preserved lemon really well (make sure to discard the flesh), then chop it very finely & add to the casserole. Cook for a few more minutes.
- Remove the casserole from the heat, add the coriander (cilantro) & allow to cool. Mix in the chopped eggs & re-season if required.
- Once the filling is cooled completely, you are ready to assemble the bourek.
- Make your flour paste by putting the flour in a bowl & gradually adding the water until you have a very runny paste - a bit like crepe batter.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining 35 spring roll sheets.
- Now you can either freeze the bourek or fry them in hot oil (I like to deep fry at approx 165-170c) in batches, until a deep golden colour & very crispy!
ROASTED CHICKEN WITH PRESERVED LEMONS
Provided by Mark Bittman And Sam Sifton
Categories dinner, main course
Time 1h45m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Cut the preserved lemons into quarters and remove the rinds from the flesh, reserving both. Create a pocket between the skin and meat of each chicken breast. Slide pieces of the lemon rind, pith side down, into each pocket, two pieces per breast. Then rub the chickens with the remaining lemon flesh. Sprinkle the ground cumin over the birds and season with the salt and pepper.
- Set chickens on a roasting rack in a large roasting pan and cook for 20 minutes. Remove the chickens and spread butter over the breasts, then drizzle with the honey. Lower oven temperature to 400 degrees. Roast for 30 to 50 minutes, or until the skin is a burnished brown.
- Remove from oven, and allow to rest for 15 or 20 minutes.
- Reduce juice from pan over medium heat. Pour over carved chicken.
Nutrition Facts : @context http, Calories 662, UnsaturatedFat 27 grams, Carbohydrate 8 grams, Fat 47 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 15 grams, Sodium 1024 milligrams, Sugar 5 grams, TransFat 0 grams
REZIKA'S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)
Here is the second of my Algerian bourek recipes. I have also posted a Chicken & Preserved Lemon Bourek recipe. This cheese & potato bourek is another of my family favourites & there never seem to be enough! You can use phyllo dough instead of the spring roll sheets. You can also add a few finely chopped olives in place of the gherkins. If you're not familiar with making bourek, have a look at the NA*ME Fourms Bourek Demo: http://www.recipezaar.com/bb/viewtopic.zsp?t=310912
Provided by Um Safia
Categories Potato
Time 50m
Yield 20-24 bourek
Number Of Ingredients 10
Steps:
- Mix all the ingredients together in a large bowl, check for seasoning - adjust if required. Allow the mixed filling to cool if the mash is hot.
- Fill & roll your bourek as follows:.
- Lay 1 spring roll sheet on your work surface & place 2 generous teaspoonfulls of the filling onto the sheet. You need to place it in a line approx 1" up from the bottom of the sheet & the line of filling should have a fraction over 1" of spring roll sheet visable on both the left & right side.
- Next bring the left side of the sheet over the filling - it will overlap the filling by about an inch. Do the same with the right side.
- Take the bottom of the sheet in both hands & pull it up so that it covers the line of filling.
- With a pastry brush or the back of a teaspoon, brush a small amount of the flour paste along the edges of the sheet.
- Now start to roll the bourek, be careful to keep it tight & even. When you have rolled it up securely, you can brush a tiny amount of the paste along the seam so that the bourek stays closed whilst it is being fried.
- Repeat these steps with the remaining spring roll sheets.
- Now you can either freeze the bourek or fry them in a little oil. Cook over a medium heat in batches, in a large frying pan / skiller & fry until a deep golden colour on all sides - turning as required!
CHICKEN TAGINE WITH OLIVES AND PRESERVED LEMONS
This rich and fragrant chicken stew is laden with complex flavors and spices reminiscent of the sort you might encounter in a mountainside cafe in Morocco. Save yourself the cost of a plane ticket, however, and make this at home. First, rub the chicken with a redolent combination of garlic, saffron, ground ginger, paprika, cumin, turmeric and black pepper, then pop it into the refrigerator for 3 to 4 hours to marinate. Once that's done, brown the chicken parts, and remove from the pan, making room for a pile of sliced onions that you'll sauté until golden brown. Nestle a cinnamon stick into the tangle of onions, pile the chicken parts on top and scatter with slices of preserved lemons and olives, a combination of green and kalamata. Add a bit of chicken stock and lemon juice, then cook over low heat until the chicken is cooked through, and your house smells amazing.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Mix garlic, saffron, ginger, paprika, cumin and turmeric together. If not using kosher chicken, add 1/2 teaspoon salt. Add pepper to taste. Rub chicken with mixture, cover, refrigerate and marinate 3 to 4 hours.
- Heat oil in heavy skillet. Add chicken, and brown on all sides. Remove to platter. Add onions to skillet, and cook over medium-low heat about 15 minutes, until lightly browned. Transfer to tagine, if you are using one, or leave in skillet. Add cinnamon stick.
- Put chicken on onions. Scatter with olives. Quarter the lemons, remove pulp and cut skin in strips. Scatter over chicken. Mix stock and lemon juice. Pour over chicken.
- Cover tagine or skillet. Place over low heat, and cook about 30 minutes, until chicken is done. Scatter parsley on top, and serve.
Nutrition Facts : @context http, Calories 628, UnsaturatedFat 29 grams, Carbohydrate 12 grams, Fat 44 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 11 grams, Sodium 874 milligrams, Sugar 3 grams, TransFat 0 grams
More about "algerian chicken preserved lemon bourek recipes"
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK RECIPE - FOOD.COM
From pinterest.com
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK RECIPE - FOOD.COM
From pinterest.com
CHORBA-SHORBA (ALGERIAN CHICKPEA AND CHICKEN SOUP)
From internationalcuisine.com
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK RECIPE
From recipenode.com
REZIKA’S CHEESE & POTATO BOUREK (ALGERIAN SPRING ROLLS)
From lunchlee.com
ALGERIAN CHICKEN COUSCOUS - UNCOMMONLY DELICIOUS
From uncommonlydelicious.com
ALGERIAN CHICKEN WITH CHICKPEAS – CHTITHA DJEDJ
From myexcellentdegustations.com
BOUREK ALGéROISE | ALGERIAN MEAT FILLED PASTRY - BLOGGER
From thetealtadjine.blogspot.com
ALGERIAN BOUREK RECIPE STEP BY STEP WITH PICTURES
From ramadantips.com
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK RECIPE
From recipeofhealth.com
ALGERIAN CHICKEN PRESERVED LEMON BOUREK RECIPES RECIPE
From alicerecipes.com
RECIPE ALGERIAN CHICKEN & PRESERVED LEMON BOUREK - YOUTUBE
From youtube.com
ALGERIAN SPICY CHICKEN AND CHICKPEA TAGINE
From pepperscale.com
ALGERIAN CHICKEN AND POTATO TAGINE - ALBERT BARTLETT
From albertbartlett.co.uk
BOUREK (ALGERIAN SPRING ROLLS) — A TASTE OF ALGERIA
From atasteofalgeria.com
ONE PAN MOROCCAN LEMON OLIVE CHICKEN - A …
From acommunaltable.com
ALGERIAN CHICKEN & PRESERVED LEMON BOUREK RECIPE - FOOD.COM
From pinterest.com
ALGERIAN CHICKEN WITH CHICKPEAS AND FRIED POTATOES
From myexcellentdegustations.com
208160 ALGERIAN CHICKEN PRESERVED LEMON BOUREK RECIPES
From recipeofhealth.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love