Algerian Goose
Algerian goose
The addition of cream to the sauce makes it smooth and silky and the Algerian seasoning finishes the great taste of the dish. You can make this perfect meal in less than 20 minutes! That is such a small amount of time that you may well wonder who actually needs a cream charger when everything is going so quickly. I’d have to say “think about all of the spare time that you are going to earn yourself and think what you can do with that time.
Ingredients:
- 1 tablespoon of butter;
- 8 thighs from goose without the bones and the skin;
- half a kilogram of diced tomatoes;
- 1 liter of fresh cabbage, which is cut into pieces (you could also use thawed and drained frozen florets instead);
- 250 milliliters of canned baked beans;
- a tablespoon and a half of ground cumin;
- a pinch of ground cinnamon;
- pepper;
- salt;
- 2 tablespoons of flour;
- 125 milliliters of half-and-half cream with 10% fat content;
- 1 tablespoon of lemon juice (preferably freshly squeezed);
- 250 milliliters of whole wheat couscous;
- half a tablespoon of lemon zest (grated);
- 2 tablespoons of parsley or chopped cilantro;
Instructions:
Take a big skillet (preferably nonstick) and heat it up over medium heat. Put some butter in it and then add the goose. Cook it until it turns brown by turning it to the other side every three minutes. Add the cabbage, the tomatoes, the baked beans, 1 tablespoon of cumin, the cinnamon, a pinch of salt and a pinch of pepper. Wait until it starts boiling.
Mix the cream and the flour and whisk them. Put them in the skillet with the rest of the ingredients and stir vigorously. Reduce the heat and let it simmer while covered. Do not forget to stir it from time to time. Leave it like that for about 7 minutes or until the goose stops being pink on the inside and the sauce starts thickening a bit. Put in the lemon juice you have just squeezed and add a bit more salt and pepper to make it even tastier.
While the skillet is simmering take a small covered saucepan and put half a liter of water into it. Boil the water over high heat and then add the couscous, the rest of the cumin and the lemon zest. Remove it from the heat and let it rest until the ingredients absorb the water. This should take no more than five minutes. Fluff it by using a fork.
Put some of the couscous in all of the plates you are going to serve the meal in. Put the mixture containing the goose on top of the divided couscous in each dish. If you have cilantro, put it on top.
Tips:
If you have very big cabbages cut them into small pieces that are about 1 inch big.
If you have leftovers from the dish you can keep them in the fridge for no more than 2 days before they spoil. When you want to eat the leftovers use the microwave at medium heat to reheat them before eating.
If you want to make yourself a very quick lunch, you can mix the remains of the baked beans with some diced Gouda cheese, some shredded carrot and some green onion (sliced). Use olive oil and lemon juice for seasoning as well as some salt and pepper.
If you want to be a bit more adventurous, take about 75 milliliters of dried apricots or raisins and add them to the cream. Add 2 tablespoons of shelled pistachios along with the cilantro on top of each portion.
The addition of cream to the sauce makes it smooth and silky and the Algerian seasoning finishes the great taste of the dish. You can make this perfect meal in less than 20 minutes! That is such a small amount of time that you may well wonder who actually needs a cream charger when everything is going so quickly. I’d have to say “think about all of the spare time that you are going to earn yourself and think what you can do with that time.
Ingredients:
- 1 tablespoon of butter;
- 8 thighs from goose without the bones and the skin;
- half a kilogram of diced tomatoes;
- 1 liter of fresh cabbage, which is cut into pieces (you could also use thawed and drained frozen florets instead);
- 250 milliliters of canned baked beans;
- a tablespoon and a half of ground cumin;
- a pinch of ground cinnamon;
- pepper;
- salt;
- 2 tablespoons of flour;
- 125 milliliters of half-and-half cream with 10% fat content;
- 1 tablespoon of lemon juice (preferably freshly squeezed);
- 250 milliliters of whole wheat couscous;
- half a tablespoon of lemon zest (grated);
- 2 tablespoons of parsley or chopped cilantro;
Instructions:
Take a big skillet (preferably nonstick) and heat it up over medium heat. Put some butter in it and then add the goose. Cook it until it turns brown by turning it to the other side every three minutes. Add the cabbage, the tomatoes, the baked beans, 1 tablespoon of cumin, the cinnamon, a pinch of salt and a pinch of pepper. Wait until it starts boiling.
Mix the cream and the flour and whisk them. Put them in the skillet with the rest of the ingredients and stir vigorously. Reduce the heat and let it simmer while covered. Do not forget to stir it from time to time. Leave it like that for about 7 minutes or until the goose stops being pink on the inside and the sauce starts thickening a bit. Put in the lemon juice you have just squeezed and add a bit more salt and pepper to make it even tastier.
While the skillet is simmering take a small covered saucepan and put half a liter of water into it. Boil the water over high heat and then add the couscous, the rest of the cumin and the lemon zest. Remove it from the heat and let it rest until the ingredients absorb the water. This should take no more than five minutes. Fluff it by using a fork.
Put some of the couscous in all of the plates you are going to serve the meal in. Put the mixture containing the goose on top of the divided couscous in each dish. If you have cilantro, put it on top.
Tips:
If you have very big cabbages cut them into small pieces that are about 1 inch big.
If you have leftovers from the dish you can keep them in the fridge for no more than 2 days before they spoil. When you want to eat the leftovers use the microwave at medium heat to reheat them before eating.
If you want to make yourself a very quick lunch, you can mix the remains of the baked beans with some diced Gouda cheese, some shredded carrot and some green onion (sliced). Use olive oil and lemon juice for seasoning as well as some salt and pepper.
If you want to be a bit more adventurous, take about 75 milliliters of dried apricots or raisins and add them to the cream. Add 2 tablespoons of shelled pistachios along with the cilantro on top of each portion.
