Hoisin Style Duck

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Chicken Thareed

Today's Round the World for £4 or Less took us to Qatar with Thareed “ Thareed is a very common dish made during Ramadan as it is light on the stomach. It is basically a crispy flat bread layered with meat soup. Thareed can be made with lamb, chicken, and also with just vegetables. “

Ingredients:-

6 Chicken Thighs

1 ½ I boiling water to make the Stock

1 Large Onion

3 cloves of Garlic, minced

1 tablespoon Oil

1 tablespoon Tomato purée cubed

1 large Courgette cut into think batons

1 large Carrot cut into 4 pieces

4 medium Tomatoes, chopped

2 Black Limes cut in half

3 Chillies sliced

3 cubes of Chicken Stock

1 tablespoon of Arabic Bizar spice mix – see below (Optional)

1 teaspoon Cinnamon powder

1 teaspoon Turmeric powder

1 teaspoon Black Lime powder

1 teaspoon Curry powder

1 teaspoon Coriander powder

1 teaspoon Cardamom powder

½ teaspoon Black Pepper powder

¼ teaspoon chilli powder

¼ cup Coriander, finely chopped

3 Pitta Breads opened out. (We used Gluten Free)

Method:-:

(1) Roast the Chicken thighs until cooked and set aside.

(2) In a large pot, heat the oil and sauté the onions until they get a nice golden brown colour. Don’t burn the onions. Add the garlic and stir until fragrant.

(3) Add the Tomato purée and all of the vegetables, except the Courgette. Mix together to coat the vegetables with the tomato paste.

(4) Add the Black Limes.

(5) Add the Chicken meat, Stock, and the remaining ingredients except the Courgette and Coriander.

(6) Add more water if necessary.

(7) Bring to a boil and then simmer until the potatoes are almost done. You can now add the Courgette and Coriander. and cook until the ourgette is fork tender.

This recipe suggested that we put the Pitta bread in the bottom of a large casserole dish and pour the Thareed over them. We did as we were told, but really they we a soggy mess! Just dip them and enjoy!

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Details: Written by Tony Carson; Category: Recipes; Created: 27 June 2021

Hoisin Style whole Duck recipe

A whole Duck is clearly a budget buster for us. But this had been dropped and the packaging was split. So £2.49 with the dreaded Yellow Sticker saw me skipping home. OK perhaps not actually skipping……

We made a Plum and Ginger Chutney a few months ago which has been sat in the cupboard and made a good foundation for the Hoisin style sauce. ( http://www.eatwellonuc.org.uk/index.php/recipes/336-plum-ginger-chutney )

Obviously you can but ‘Real’ Hoisin Sauce!

The original Chutney had the following ingredients:-

1 Hand of Ginger
1Kg of Plums
2 large cloves of Garlic
A handful of fresh Coriander, chopped
2 Red Onions, chopped
6 Birds Eye Chillies
1 bunch of fries Chives
1 tsp Turmeric
White distilled Vinegar
4 tbst Sugar
Salt
Oil

Sue added the following:-

Five Spice
Star Anise
Soy Sauce
Honey
Black Bean Sauce

Method:-

(1) In a pan heat all the sauce ingredients.
(2) Allow to cool and then pasty half of the sauce over the Duck and place in the fridge covered for a few hours.
(3) Heat the oven to 160c.
(4) Cover the Duck in foil and cook for an hour covered.
(5) Remove the foil and spoon the sauce over the Duck and cook for a further 30 to 40 minutes.
(6) Reheat the remaining sauce in a pan and add the cooking juices from the Duck.
(7) Portion and serve the Duck and point the sauce from the pan over.

Served with stir-fried vegetables, boiled Rice and fried Pak Choi this was really good and actually under budget!

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