Happy Friday! Happy weekend Strawberry Rose Chicken Black Bean Vermicelli Konja…

Happy Friday! Happy weekend 💖
Strawberry Rose Chicken Black Bean Vermicelli Konjac Rice with Toasted Chickpea Crumbs
Lean, savory, somewhat sweet, refreshing, completely well spiced, fruity and floral, it’s satisfying beyond words. Indeed, luscious texture, clear mouthfeel, long lasting aftertaste, herbaceous character with a pleasant finish; this is a rustic look with a burst of bouquet. 
Eating the same thing twice a day is not mine, this dish often could be a case to make an exception. I highly recommend dividing them into a few times though. Usually this kind of stuff would likely work out in that way, but there’s some extra spot for the recipe.
Both cool and room temperature served portion could be a good twist, rather than others. Because the chicken will be not tough at all, just tender and juicy. Whenever you get chicken with your fork, a light version of daghmira will come up. 
Besides, a pairing of onions and strawberries would be a likely binder in any case. What it takes to bring out the best flavor from all ingredients is under the way this dish is made out of a balanced and light meal. That’s why this is great for a low carb friendly option too.
In a similar vein, the best served would be cold, with a crusty sunny side up egg of the most rustic version; a bit of coarse salt on the surface, not evenly greased pan, temperature lapse, the outer edges blown up. You could take a shot.
>The recipe is on the comment thread. If needed, head on over there for details. The 2nd one will be just yours.
Inspired by a few medieval Syrian Cairene recipes. Readjusted as to my liking, with a touch of winter seasonal vibes in flavor(which have less to do with geographic climate on my timeline, the gears of a few major topics of the recipe); roughly speaking, it comes down to an abstract that this is tweaked by a cooking method of chermoula, based on the specific taste of t’faya style(which is taken as a cooking style, by and large).
But the classification of red style and yellow style, the oldest and most authentic classification, has a role as inspiring but neutral figures, not the thematic written words like lietmotif.

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15 thoughts on “Happy Friday! Happy weekend Strawberry Rose Chicken Black Bean Vermicelli Konja…

  1. Even though it does hit the top of deep seated priority, not a kind of strict rule, like most of famous variations of contemporary cuisine.
    No ginger, paprika, smen, saffron. With lemon, cinnamon, parsley, onions, black pepper, coriander, cilantro, few drop of oil, just a dash of tomatoes from the basic tabbouleh. Cooked in a deep pot, finished off in the oven, composition wise. But chicken not beef or lamb. The way chicken and rice is done to the dish.
    If the older dishes of Syrian Cairene cuisine and authentic Moroccan cuisine are a thing to you, you couldn’t miss it. Not only the undercurrent but also the way this dish is composed as a part and whole on the basis of all references.
    It might as well omit the full charged details because we’re not in a place that is a fit to draw into. Besides, there are several thick posts about that on this page. Overall, it’s not a mandatory thing to enjoy this dish; the core has a leaning for contemporary taste keeping up with a culinary sense as a part of a larger sense of beauty.
    >Continued on 3rd comment

  2. • Strawberry Rose Chicken Black Bean Vermicelli Rice Topped with Toasted Chickpea Crumbs
    (About 4)
    1. For the chicken
    ▶️1kg “washed” chicken breast diced
    ▶️6 tbsp. white wine vinegar
    ▶️1/2 cup lemon juice
    ◻Marinate chicken breast in the mixture.
    ◻Keep it for about 30 min at room temperature.
    ◻Rinse, drain, pat well.
    ◻Take an ovenproof deep pot. Brown the chicken dices.
    ◻Once done, remove them from the pot. Set aside.
    You could omit a brown step. But the chicken should be marinated.
    2. For the stew base
    ▶️1 large sized onion chopped
    ▶️1/8 tsp. coarse Kosher salt
    ▶️1/8 tsp. pepper
    ◻Cook the onion for about 10 min.
    ◻After 10 min, sprinkle salt and pepper to the pot. Cook until the onions start sticking to the pot.
    ▶️800g frozen strawberries
    ◻Add strawberries and stir to spread evenly. Cook.
    ◻Once the strawberries start to melt, roughly mash them using a spatula. Let cook until it has been down to a good reduction of stewing, which means, staying in a simmering.
    ▶️1/8 tsp. cooking oil
    ▶️2 tsp. ground cinnamon
    ▶️1/8 tsp. ground clove
    ▶️1/8 tsp. ground nutmeg
    ▶️1 tsp. ground coriander
    ▶️1 tbsp. dried mint leaves
    ▶️1 tsp. pepper
    ▶️1/2 tsp. coarse Kosher salt
    ◻Put the mixture to the pot.
    ◻Simmer over the medium heat for about 20 min, stirring occasionally.
    3. For the stew
    ▶️The browned chicken
    ▶️1/8 tsp. coarse Kosher salt
    ◻The cooking liquid gets close to purée doneness, add the chicken and salt to the pot. Give it another 20 min, stirring continually.
    ◻Turn off the heat.
    ▶️3 tbsp. lemon juice
    ▶️1 tbsp. red wine vinegar
    ▶️1/4 tsp. Coarse Kosher salt
    ◻Add the mixture to the pot. Preheat an oven to 356F(180C).
    ◻Take a lid to the pot. Slide it in the oven, cook for 30 min.
    ▶️3 tbsp. basic tabbouleh
    -curly parsley chopped, lemon juice, white wine vinegar, cherry tomatoes chopped, salt and pepper
    ▶️1 tbsp. lemon zest
    Option – 1/2 tbsp. preserved lemon rind chopped
    ◻Put the basic tabbouleh and lemon zest to the pot.
    >Continued on the reply

  3. A few recipes from a mid century published cookbook gave me an applicable inspiration as to this dish. As often, medieval recipes just provide us simple clues, less than something considered as recipes nowadays. It’s practically close to something like thin guidance. Anyhow, less than a spread of typical instructions as is.
    Even if less likely short circuit crumbs, well, basically compiled and designated by the most important and significant context, as an unspoken rule, still, it always needs to have more specificity by readjusting and recomposing. Simply, from an actual amount of each component to the formulation of spice treat that unfortunately we aren’t able to make it clear.
    Even if we’re able to read the very important undertone from just a few sentences, just a chance in itself. Probably, it might be better to say that’s quite close to the compromising of jazz licks on the situation by performing in action, as there is a sort of implied common ground as an undercurrent, that is factored by cultural settings and culinary sense such as to the larger sense of cookery at the time. It should be positive as to the consideration of the greater context throughout many layers and filters deeply related to a correlation.
    In that regard, even after we’ve read up the all sections, struck on a means and even reached a place in which our appreciation of the footing lays thick on the ground, it’s more likely to lay the groundwork out to make an abstract of the most significant reference throughout the whole line. It stands to reason that we need to recognize and utilize the outline of the whole box to come into actual cooking at the same time.
    Like the format of Baroque instrumental (session) music, it requires filling it out in a way between a preferable improvisation and designated notes. That would be one of the reasons we likely come across the impression that it often falls short of getting replicable recipes.
    From the standpoint, this would be one of the very typical cases. That means not only the arrangement of spice treat but also the alignment of the other ingredients is organized by my liking.

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