purple.alien.giraffe
Executive Chef
My sister gave me two links of a sausge she found at the nearby middle eastern/mediteranean market. She described them as being like mexican chorizo with some of the sweeter middle eastern spices, which is pretty much what they smelled like. She recommended using them in a dish because they are strongly spiced and the texture is soft.
I had no idea what to do with them but I had chicken thawed so I just started gathering ingredients. This is what I ended up with and it was really good!
2 links hot soujouk beef sausage, sliced
1 large chicken breast, skined, removed from bone and cubed
1 apricot, small diced
1 small onion, finely chopped
1 serrano chili, minced
2 6-8 inch zucchini, thinly sliced
Dash or two of mace
Dash or two of cardamom
Generous sprinkling of paprika
Heat a stainless steal pan on medium to medium high until water skips. Add a tiny bit of oil and quickly swirl to coat the bottom. Add the soujouk and cook, stirring constantly until the oil starts to pick up the color of the sausage.
Add the chicken and continue to stir constantly. When chicken is about half done, add the spices and serrano. Continue stirring until chicken is about done.
Add the onion and appricot. Continue stirring. Cook until the onion is done and the apricot has disolved into a sauce.
Add the zucchini. Flip the zucchini to the bottom of the pan so everything is on top of it. Cover with a lid and remove from heat. Let sit 7 minutes. Stir and serve.
If you can't find soujouk you might get away with using mexican chorizo and a bit of sweeter spices, maybe a mix of allspice, fennugreek and fenel. A sweet italian sausage might also work.
I had no idea what to do with them but I had chicken thawed so I just started gathering ingredients. This is what I ended up with and it was really good!
2 links hot soujouk beef sausage, sliced
1 large chicken breast, skined, removed from bone and cubed
1 apricot, small diced
1 small onion, finely chopped
1 serrano chili, minced
2 6-8 inch zucchini, thinly sliced
Dash or two of mace
Dash or two of cardamom
Generous sprinkling of paprika
Heat a stainless steal pan on medium to medium high until water skips. Add a tiny bit of oil and quickly swirl to coat the bottom. Add the soujouk and cook, stirring constantly until the oil starts to pick up the color of the sausage.
Add the chicken and continue to stir constantly. When chicken is about half done, add the spices and serrano. Continue stirring until chicken is about done.
Add the onion and appricot. Continue stirring. Cook until the onion is done and the apricot has disolved into a sauce.
Add the zucchini. Flip the zucchini to the bottom of the pan so everything is on top of it. Cover with a lid and remove from heat. Let sit 7 minutes. Stir and serve.
If you can't find soujouk you might get away with using mexican chorizo and a bit of sweeter spices, maybe a mix of allspice, fennugreek and fenel. A sweet italian sausage might also work.
