Moroccan Magic

Another recipe now from February's Delicious magazine - in this case from a selection of pulse/grain recipes from Bill Granger. I had this on the table less that 20 mins after arriving home last week and it offers a great alternative to the ubiquitous midweek pasta. I had somehow up to now missed out on Bill Granger but after this dinner The Doc went and bought me two of his books 'Holiday' and 'Every Day', so expect a lot of his recipes in the weeks to come!

Harissa Chicken with Bulgur Wheat, Pine Nut and Parsley Pilaf
6 chicken breasts
3 tbsp harissa
2 tbsp olive oil
1 red onion
1 tsp fresh grated ginger
1/4 tsp ground allspice
3/4 tsp ground cinnamon
40g pine nuts
375g bulgur wheat
600ml chicken stock - hot
80g sultanas

• Put a few slashes in the chicken and place in a bowl to mariande with the harissa and half the olive oil
• Warm the rest of the oil and cook the onion until soft
• Add the ginger, allspice, cinnamon and pine nuts and cook on a medium heat for 10 mins (I like to add 1-2 tbsp water to stop the dried spices sticking to the pan and burning
• Add bulghur wheat to the onion mix and cook for about a minute
• Remove from the heat and add the stock and sultanas, cover and set aside for 10 minutes until all the stock has been absorbed
• Meanwhile heat a frying pan and cook chicken until golden
• Stir parsley into bulgur and season
  

Soothing Supper - Indian Lentils

In this house, we are a big fan of Indian food and this recipe comes from our most-used books "India with Passion: Modern Regional Home Food" by Manju Malhi. Most of the Indian food that the Irish palate is familiar with is Punjabi (from Northern India). However this book is divided into North, South, East and West with a description of the cuisine of the region at the beginning of each chapter.

Dal Makhani (buttered spiced black lentils) is one of our favourites. On cold nights like these a bowl of warming lentils is just perfect. The quantities here are for 2-3 as a main, 4-6 as a side dish. The Doc made this tonight and played around with the published method slightly - we were lucky enough to live for a few weeks with a family in New Delhi, and one of our Indian friends made something similar then and suggested frying the dry lentils briefly before adding the water (similar I would think to frying the rice for a minute before adding the liquid when making a risotto?).

Dal Makhani (literally "Buttered Lentils" adapted from "India with Passion" by Manju Malhi)

• 1 tsp coriander
• 1 tsp cumin
  
• 115g black lentils
• 70g butter
• 1 medium onion, chopped
  
• 2 green chillis, de-seeded and chopped
• 2 garlic cloves, crushed
• 1/4 tsp salt
• 1/4 tsp tumeric
• 1/4 tsp chilli powder
• small tin kidney beans
  
• 1 tsp grated ginger root
• 1/4 tsp garam masala
  
• 2 tsbp single cream (or yoghurt)
• coriander leaves as garnish

Method:

1. dry fry coriander, cumin and lentils for 1 min
2. add 600ml water and simmer until lentils are tender (about 30 mins)
3. melt butter in frying pan and add onion, chillis and garlic
4. once onion starts to brown add lentils and all remaining ingredients down to the garam masala
5. simmer until thickened, about 10 mins
6. stir in cream and top with coriander