Arm Pit Protein

xcmountain80

Expedition Leader
This recipe belongs to another member but for the life of me I cannot find it to re-post. Originally it was call Moroccan Chicken or something, but I found you can use any protein and yes it's likely you could use tofu :(. The reason I call it armpit is because my father in law walked in while I was grinding the ingredients in a coffee grinder (spice grinder) and the aroma about knocked him over (so he said). A morter and pestel work fine for grinding these ingredients. I've used lamb, pork loin, pork chops, chicken (boneless), and (bone in). Regardless of the meat as long as you are serving 3 or more use the stated amount of spices. Add more cayenne (substituted for red pepper flakes) if you want a spicier meal. Keep in mind when you coat the protein, if the protein is cubed and not whole the level of spice will be more potent then if the protein is whole (surface area). Anyway on to the show.

trip prep:
Mix together the following seasonings - cinnamon, turmeric, cumin seeds, corriander seeds, red chili flakes, ground ginger, black pepper (all in roughly 1/2 tablespoon measurements. Easy on the tumeric as it stains. Easy on the ginger. Heavy on the chili flakes.) Place in a warm skillet and allow to "bloom" for 60 seconds. Grind to a fine powder in a spice grinder.

Prepare 8-10 chicken thighs or 3 lamb shanks. Rub the meat with a healthy dose of the spice mixture. It all needs to be extremely well coated. Make more rub if needed. Place in a zip lock bag and regrigerate for up to 48 hours.

Day of trip:
In a hot dutch oven or pan, place the meat in a shallow dose of olive oil. Brown slightly. Add one whole onion chopped in large chunks. Let the onion get slightly translucent. Add 8 oz of chicken stock and deglaze the pan a touch. Add 1 can of stewed tomatoes. If you have fresh okra that goes very well in this dish.

Cover and let simmer for 35-45 minutes. Lamb shanks will take longer.

Serve on cous cous. Or...If you're camp lazy like me, cook the whole mess with an extra 8 oz of chicken stock and just before you remove the whole deal from the heat, toss the cous cous in and let it cook in the stewy broth for a couple minutes.

Now this is all fine in a larger sauce pan or you can dial it down in vloume to fit into smaller camp pots. I prefer cast iron, as the meal is just that much better. I also use couscous every time, as it adds a little something and a additional side is not necessary though steamed veggies and ice cold beer go well with this dish.
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Aaron
 

Corey

OverCamping Specialist
Looks good Aaron.
I think the addition of your new stove has brought out the "chef" in you :D
 

xcmountain80

Expedition Leader
No way, I can create a meal on anything that has a heat source. I'm just trying to get the stove seasoned and practice with it so I know how it cooks. Low to Hot works just perfectly.

A
 

dms1

Explorer
More unrelated :sombrero: - What kind of chair is that? it looks like the frame is made of wood, is it?
 

Black Dog

Makin' Beer.
The santoku on the cutting board brings back memories..... I bought a santoku almost identical to that and it came in the plastic package, so I was using my pocket knife to slice open the plastic. It hit a soft spot in the plastic and move real fast after that and my index finger hit the santoku blade. The cut was deep and clean, but it still bled like a mother ********r and to this day I still have a cool scar on that finger.
 

xcmountain80

Expedition Leader
The santoku on the cutting board brings back memories..... I bought a santoku almost identical to that and it came in the plastic package, so I was using my pocket knife to slice open the plastic. It hit a soft spot in the plastic and move real fast after that and my index finger hit the santoku blade. The cut was deep and clean, but it still bled like a mother ********r and to this day I still have a cool scar on that finger.

I've had my share, I say if you haven't cut yourself with it then you are truly not one with that blade.

A
 

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