Monday, March 9, 2009

Moroccan Chicken Sandwich and Chipotle Tomato Soup

It was a very eventful cooking week for me- I made the risotto on Thursday and on Tuesday I made Moroccan Chicken Sandwiches and Chipotle Tomato Soup. I neglected to take pictures of the soup sandwich combo, so you will just have to trust me- they were good. Eugene kindly photographed me chopping onions in my sunglasses because I cry like a baby as soon my knife breaks the skin. I am hesitant to post this photo because its a little frightening, but blogging is not fun without proof!

Ingredients for the sammy's:

  • chicken breast
  • ciabatta rolls
  • lemon
  • harissa
  • cajun spice
  • cayenne/chili powder
  • 2 tbsp of butter
  • 2 tbsp of olive oil (more for grilling the chicken)
  • 3 cloves of garlic ( 3 finely chopped for garlic butter)
  • tzatziki-esq sauce: Fage yogurt (1 medium container), 2 kirby cucumbers (finely chopped), crumbled feta, dill, mint, garlic (2 cloves finely chopped) S&P to taste
1. Cut chicken breast into thin pieces
2. Create lemon/harissa mix and shake into chicken breast
3. Rub with cajun/cayenne mix
4. Grill chicken
5. Toast bread with garlic butter
6. Make sauce and spread on both sides of the bread
7. Compile the sandwich and enjoy!

Tomato Soup:

  • 2 tablespoons olive oil
  • 2 medium onions, chopped *LESS
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chipotles in adobo sauce *MORE
  • 3 (28-ounce) cans whole peeled tomatoes, in purée (with basil)
  • 3 cups chicken (or vegetable) broth *LESS
  • 3/4 cup cream (or milk) *LESS

1. Heat a large soup pot over medium heat. When hot, add the olive oil, then add the onion and cook, stirring frequently, until the onions are soft and beginning to brown, about 7 minutes. Add the garlic, roasted red peppers, adobo sauce (and peppers, if using), and season with salt and pepper. Cook another two minutes, stirring frequently.

2. Pour the juice from the tomato cans into the pot, using your hands or a wooden spoon to hold the tomatoes in. Using your hands, break apart the tomatoes in each can, and add them to the pot as well. Add the broth, season again with salt and pepper, and stir to combine all the ingredients. Bring the soup to a slow simmer and cook for 30 minutes, stirring occasionally.

3. Carefully puree the soup in a blender or food processor in small batches (or using an immersion blender) until completely smooth, and transfer the soup to a clean pot. Add the cream or milk and season with additional salt or pepper, if necessary. Serve hot.

1 comment:

  1. you totally need onion goggles, lele and i saw them at sur la table in sf.

    you're a very busy bloggie, i love it!