Recipes
from Hungary

Recipes from
Morocco
 
 

Prklt

 

Arabian chicken

 
  • 700 GRAM PORK SHOULDER, cubed
  • 100 GRAM BACON, cubed
  • 1 ONION, chopped
  • 2 BELL PEPPERS, cut in pieces
  • 2 TBSP TOMATO PUREE
  • 1 CUP BEEF STOCK
  • 1/2 CUP RED WINE
  • 1/2 TSP PAPRIKA POWDER
  • 1/2 TSP CUMIN POWDER
  • 2 TOMATOES, cubed
 
  • 600 GRAM CHICKEN BREAST, cubed
  • 6 DATES
  • 6 DRIED FIGS
  • 1 LEMON, in 8 pieces
  • 1 ONION, chopped
  • 10 DRIED APRICOTS, soaked and quartered
  • 1/2 TSP GINGER POWDER
  • 2 CLOVES GARLIC, mashed

Stir fry the onion and bacon in oil; add the pork and stir fry until brown on all sides. Add the spices, pepper and salt to taste, the beef stock, the tomato puree and the wine and bring to the boil. Simmer for one and a half hour on low heat. Add the bell pepper and simmer 10 minutes more. Finally add the tomatoes. Serve with rice or potatoes.

On 22 October 1811, the Hungarian composer Fransz Liszt was born. He was also a very good piano player and composed many pieces for piano as well as songs and operas. Click on culinary calendar for more links between cooking and worldwide history.

Stir fry the chicken with the garlic and the onion for 5 minutes. Mix with the other ingredients and add half a cup of hot water and salt to taste. Put this mixture in a tajine. Bak the chicken in the over for 45 minutes at 190 degrees Celsius.