Chicken Big Mamou on Pasta
Source of Recipe
the web
List of Ingredients
6 quarts hot water
1/4 cup vegetable oil
3 Tbsp salt
1 1/2 pounds fresh spaghetti, or 1 pound dry
1 pound unsalted butter
4 Tbsp unsalted butter
1 cup very finely chopped onions
4 cloves garlic, medium-size, peeled
2 tsp minced garlic
3 1/4 cups rich chicken stock (in all)
2 Tbsp worcestershire sauce
1 Tbsp Tabasco sauce
2 16-ounce cans tomato sauce
2 Tbsp sugar
2 cups very finely chopped green onions (in all)
2 pounds boneless chicken (light and dark meat),
cut into 1/2" cubes
Seasoning mix no. 1 (for sauce, see below)
Seasoning mix no. 2 (for chicken, see below)
Recipe
Place the hot water, oil and salt in a large pot over high
heat; cover and bring to a boil. When water reaches a
rolling boil, add small amounts of spaghetti at a time to
the pot, breaking up oil patches as you drop spaghetti in.
Return to boiling and cook to al dente stage (about 4
minutes if fresh, 7 minutes if dry); do not over cook.
During this cooking time, use a wooden or spaghetti spoon
to lift spaghetti out of the water by spoonfuls and shake
strands back into the boiling water. (It may be an old wives'
tale, but this procedure seems to enhance the spaghetti's
texture.)
Then immediately drain spaghetti into a colander; stop
cooking process by running cold water over strands. (If
you used dry spaghetti, first rinse with hot water to wash
off starch.) After the pasta has cooled thoroughly, about
2 to 3 minutes, pour a liberal amount of vegetable oil in
your hands and toss spaghetti. Set aside still in the colander.
Meanwhile, thoroughly combine the seasoning mix
ingredients in a small bowl and set aside.
In a 4-quart saucepan, combine 1 1/2 sticks of the butter,
the onions and garlic cloves; saute over medium heat 5
minutes, stirring occasionally. Add the minced garlic and
the seasoning mix no. 1; continue cooking over medium
heat until onions are dark brown but not burned [not unlike
you cook onions for Indian curry dishes], about 8 to 10
minutes, stirring often. Add 2 1/2 cups of the stock, the
worcestershire and Tabasco; bring to a fast simmer and
cook, about 8 minutes, stirring often. Stir in the tomato
sauce and bring mixture to a boil. Then stir in the sugar
and 1 cup of the green onions; gently simmer uncovered
about 40 minutes, stirring occasionally.
Heat the serving plates in a 250 deg F. oven.
Combine the ingredients of the chicken seasoning mix no.
2 in a small bowl; mix well. Sprinkle over the chicken,
rubbing it in with your hands. In a large skillet melt 1 1/2
sticks of the butter over medium heat. Add the remaining
1 cup green onions and saute over high heat about 3 minutes.
Add the chicken and continue cooking 10 minutes, stirring
frequently. When the tomato sauce has simmered about 40
minutes, stir in the chicken mixture and heat through.
To finish the dish, FOR EACH SERVING melt 2 Tbsp butter
in a large skillet over medium heat. Add one-sixth of the
cooked spaghetti (a bit less than a 2-cup measure); heat
spaghetti 1 minute, stirring constantly. Add 1 1/4 cups
chicken and sauce and 2 Tbsp of remaining stock; heat t
horoughly, stirring frequently. Remove from heat. Roll
spaghetti on a large fork and lift onto a heated serving
platter.
Repeat process for remaining servings.
Seasoning mix no. 1 (for sauce)
-------------------------------
2 tsp dried thyme leaves
1 1/4 tsp ground red pepper (preferably cayenne)
1 tsp white pepper
3/4 tsp black pepper
1/2 tsp dried sweet basil leaves
Combine all ingredients and set aside
Seasoning mix no. 2 (for chicken)
----------------------------------
1 1/2 Tbsp salt (reduce this if desired)
1 1/2 tsp white pepper
1 1/2 tsp garlic powder
1 1/4 tsp ground red pepper (preferably cayenne)
1 tsp black pepper
1 tsp ground cumin (optional)
1/2 tsp dried sweet basil leaves
Combine all ingredients and set aside
Serves 6.
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