Tonight, we had Koucha bi Djej (Braised Chicken Tunisian Style)

Serves 4

Ingredients:
1 chicken weighing approx 1 kg (alternatively you can use chicken breasts)
500g potatoes
2 green pimentos (green peppers will do just as well)
2 tomatoes
1 onion
1 lemon
2 tablespoons Olive oil
1 Tablespoon Tomato Paste (or puree)
1/2 tablespoon freshly ground pepper
1/2 tablespoon paprika
1/2 tablespoon saffron
salt

To prepare:
Singe the chicken (for that read brown the chicken in a pan to seal it), cut into pieces (no need if you are using chicken breasts) wash, wipe and rub with salt, black pepper and paprika
Peel potatoes, wash tomatoes and onion and cut into thick slices
Wash and tail the pimentos
Arrange all the latter in an ovenproof dish (basically that means shove everything into a casserole dish)
Mix tomato paste, oil, salt, black pepper, paprika, saffron, juice of the lemon and a glass of water together in a bowl. Pour over chicken and vegetables while cooking.
Cook in a moderate oven for 45 minutes

Serve hot and enjoy!

Sounds nice <dinner>

I had Shepherd's Pie! <food>

It was very nice <dinner>

I shall do that one again
<thumbsup>

Tonight's effort was "Blackened Fish". Now the cynics among you are probably going to say "Oh WW has burned the dinner again" <roflmao>

But I kid you not. The recipe is on page 142 of the Essential Seafood Cookbook.

Serves 6:

6 large white fish fillets (I used haddock) 2cm thick
125g melted unsalted butter
2 tablespoons Cajun spices (I made my own by following another recipe)
2 teaspoons sweet Paprika
lemon wedges for serving.

Brush each fish fillet liberally with the butter
Combine the Cajun spices and Paprika then sprinkle thickly over the fish, rubbing it in well with your fingers (messy)
Heat a large frying pan over a high heat. Cook 2 fillets at a time. The surface should be well charred on each side.
Serve drizzled with any remaining butter.
The lemon can be served lightly charred.

To make the Cajun spices:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
2 teaspoons cracked black pepper
1 1/2 teaspoons Cayenne pepper
2 teaspoons dried thyme
1/2 teaspoons dried oregano

Once prepared you can keep it in an airtight container for up to 3 months.

<dinner>

WW, you have that recipe right. That's a real close match to the New Orleans recipe of Paul Prudhomme. He originated that style of cooking at his K-Pauls restaurant in the French Quarter.

We use a black iron skillet and heat the butter on high until it stops smoking. We also heat the serving plates to 250 degrees in the oven and do not place the filets on the plate until they're headed to the table.

Redfish or pompano are the preferred fish here, they are local and we buy them fresh.

K Pauls Current Menu

I have a skillet - I'll use that next time. <thumbsup>

Did you take a look at the menu for K Pauls?

I did and I'm still drooling <dinner>

Pauls Blackened Recipe Dorri found this for me. She has the 1984 cookbook and we googled to find this.

Your's is very close.

Yep, that's roughly the recipe I followed!