
Guava Glazed Pork Ribs, Cassava Puree and Salsa Verde - Chef Recipe by Roy McVeigh
“Here we have taken Brazilian ingredients of guava, cassava, chipotle and yellow chillies to make...
1kg organic chicken Maryland (4 pieces)
100g ghee
1 onion, finely chopped
2 carrots, finely chopped
1 celery stick, finely chopped
6 garlic cloves, crushed
4 bay leaves
1 cinnamon stick
Few threads of saffron
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp turmeric
1/2 tsp paprika
1 handful dried apricots
1/2 preserved lemon, finely chopped
1 handful pitted olives
1 bunch coriander
500mL water
Moghrabieh:
100g moghrabieh
Few saffron threads
50g ghee
1L water
Salt and pepper to taste
Minted yoghurt:
1 bunch mint
100g yoghurt
1 garlic clove, chopped
To serve:
Micro herbs for garnish
Halved cherry tomatoes
Sear the chicken with the ghee in a heavy-based pan over medium heat, set aside.
Saute onion, carrot, celery and garlic. Add bay leaves, spices and 500mL of water, before adding chicken back in.
Cook in a tagine or covered casserole dish over a low heat for about 25 minutes. Add apricots and cook for a further 10 minutes.
When cooked, add preserved lemon, olives and coriander.
Place moghrabieh, 1L water, salt and saffron into a saucepan. Bring to the boil and cook for 12 minutes. Strain and then saute with ghee.
Minted yoghurt:
Pick leaves from mint and chop. Add to a blender with yoghurt and chopped garlic. Add salt and puree until smooth.
To serve:
Place moghrabieh in a bowl, top with chicken tagine and vegetables. Add dollops of minted yoghurt and garnish with micro herbs and halved cherry tomatoes.
“Here we have taken Brazilian ingredients of guava, cassava, chipotle and yellow chillies to make...