Rfissa快车 - 香山鸡和小扁豆与papardelle

Rfissa快递-6.jpg

你知道rfissa?Rfissa是一种如果鸡津盖有类似的油锅里炸面包细条纹服msemen- 所谓TRID - 然后用扁豆高居榜首。由于制作TRID比较费时,当我们在家里做摩洛哥rifssa,我们平时买的露天市场或当地面包店的TRID。

几个星期前,我一直在寻找我的柜子里,我发现了一些papardelle,马上想到,怎么样使rfissa用它们来代替TRID的!我一直渴望这个菜这么久,从来没有发现的动机,使自己TRID所以它肯定听起来像一个好主意。

我不得不说,我有点怀疑,因为面食的一致性比TRID的一致肯定不同。TRID的质地比面包更近,它具有良好的吸收水平,这是为了享受所有的果汁和洋葱酱rfissa非常重要的。但是,我决定给它一个去选择煮面条我非常有嚼劲,因此可以将吸收的果汁和希望的感觉更像TRID。

其结果是恰到好处,不仅没有,我发现rfissa的所有的味道,但我并没有花时间在厨房里做TRID。这个配方是我妈妈的,这是非常简单的,并准备在一个回合1小时从开始到结束。

Rfissa快递-1.jpg
Rfissa快递-7.jpg
Rfissa快递-2.jpg

Rfissa快车 - 香山鸡和小扁豆与papardelle

配料

  • 4汤匙橄榄油

  • 4个大鸡腿

  • 3个大洋葱,切片

  • 20克新鲜香菜,切碎多用于装饰件,如果需要的话

  • 3个蒜瓣,去皮,粉碎

  • 1茶匙姜黄

  • 1茶匙姜末

  • 1茶匙体内ras EL hanout

  • ¾茶匙盐,或以上至味道

  • ¼茶匙黑胡椒

  • 1个捏藏红花线程

  • 200毫升蔬菜或鸡汤

  • 1×400克可以绿扁豆,排出

  • 500克papardelle,根据包装熟

方法

 • Heat 2 tablespoons of the olive oil in a large saucepan over a medium-high heat. Add the chicken legs (in batches if necessary), skin-side down, and sear for about 5 minutes until golden brown. Make sure that the oil is very hot before adding the chicken – you should hear a sizzle when the skin touches the pan, otherwise it isn’t hot enough. The skin will be released naturally from the chicken flesh once seared, so don’t be tempted to remove it beforehand. Transfer the seared chicken to a dish and set aside until you are ready to use it.

 • Reduce the heat under the saucepan to medium and heat the remaining 2 tablespoons of olive oil. Add the onions, cover the pan and leave to cook for about 10 to 15 minutes or until they are soft and translucent, stirring occasionally. Add the coriander, garlic, turmeric, ginger, ras el hanout, salt, pepper and saffron and cook for 5 minutes, stirring occasionally. Return all the chicken legs to the pan and pour in the stock. Bring to the boil over a high heat, then reduce the heat to medium-low, cover the pan and leave to simmer gently for 45 minutes or until the chicken is almost cooked, stirring occasionally. If it looks like there isn’t enough liquid in the pan at any point during the cooking process, add a couple of tablespoons of water.

•一旦鸡肉煮熟,起油锅,如有必要将其删除,并调整洋葱酱的一致性。酱油需要可倾倒而不是汤样,如果酱太干几汤匙增加了锅,如果它太液,减少酱几分钟。品尝酱和必要时调整盐调味。

•在一个单独的小锅里,在加扁豆与洋葱汁的钢包沿和热身了中低热量。品尝酱和必要时调整盐调味。

•当扁豆热身,返回鸡锅用小火根据包装一坨面食。我建议吃粘贴有嚼劲。沥干意大利面和与鸡和小扁豆放在上面即可食用。与地面香菜配菜,如果需要的话。

Rfissa快递-3.jpg