Best 4 Mors Danish Chicken Dish Recipes

COPENHAGEN CHICKEN SMORREBROD

Steps:

• First, slow cook the chicken thighs in an oven heated to 180c. Season chicken with salt and pepper and cover with foil. This will help keep the steam in and make the chicken tender. Bake for 20-30min - or until juices run clear. Cool and separate meat into a separate bowl, use the bones for your own stock. Shared this with two forks until you have small bitesize pieces.
• For the bacon, heat the oven to 180C. Between two sheets of parchment paper, place the strips of bacon (streaky if in the UK, or regular if you are in North America). Place this on a baking sheet, and place an oven proof dish over top to keep it flat. Bake for about 10-15min, or until crispy. The fat should have rendered, making this a crisp shard of bacon. Remove to a drying rack quickly and save until plating.
• In a frying pan, heat ½ the butter until it is foaming, and toss in the garlic. Once this starts to be fragrant, add the quartered mushrooms. Turn down the heat and slowly cook this until the mushrooms are cooked. Drain and let mixture cool.
• In a clean bowl, add the egg yolks with mustard. While whisking vigorously, and slowly start to add the oils. Once you have a good mayo, add the vinegar, juice and zest of ½ a lemon, spices and the parsley. Then mix in the chicken and mushrooms and season with salt and pepper to taste. Put this into the fridge for at least 30min to ensure it is cool.
• To construct, take a slice of good rye bread and put a thin layer of butter. Take a scoop of the chicken mixture on top. Top this with the bacon shards and few leftover herbs.

CHICKEN POT HOTDISH

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
• Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

MOORS AND CHRISTIANS (MOROS Y CRISTIANOS)

Steps:

• Cooking the Beans
• Rinse and pick over the beans. Place in a medium heavy-bottomed pot with 2 1/2 quarts water, the onion, bell pepper, ajíes or cubanelle pepper, and the ham hock, if using, and bring to a boil over high heat. Lower the heat to medium and simmer, uncovered, until the beans are tender but still retain their shape, about 2 hours. Drain, reserving 4 cups of the cooking liquid. Discard the vegetables and ham hock; you should have 2 cups cooked beans.
• Finishing the Dish
• Place the rice in a medium bowl, cover with cold tap water, and swirl the rice, then drain, holding the rice in place with one hand. Repeat the process as many times as necessary until the water runs clear. Drain well in a sieve or strainer. Heat the oil in the heavy-bottomed pot over medium heat. Add the diced bacon and sauté until golden, about 3 minutes. Add the onion, green pepper, cumin, oregano, and bay leaf and sauté until the onion is soft, about 5 minutes.
• Add the rice and stir to coat thoroughly. Add the beans and the reserved bean cooking liquid, then add the vinegar, sherry, and salt. Mix well and taste for seasoning; add a dash more of sherry, vinegar, and/or spices if needed. The cooking liquid should be flavorful. Cook, uncovered, until most of the liquid is absorbed and small craters have formed on the surface of the rice. Fluff the rice slightly with a kitchen fork, reduce the heat to the lowest possible setting, and cook, tightly covered, for 20 minutes.
• Remove from the heat and let stand, uncovered, for at least 10 minutes before serving.

MOR'S DANISH CHICKEN DISH

Steps:

• Divide the chickens into 8-10 pieces or ask the butcher to cut them up for you.
• Cut the bacon into small pieces.
• Clean the mushrooms and cut them in halves or quarters if they are large.
• Melt the butter in a large pot and brown the chicken pieces a few at a time.
• Remove the chicken to a plate.
• Fry the bacon, mushrooms and onion, then place the chicken back in the pot.
• Add salt and pepper.
• Let it stand a moment to reheat well.
• Then flambe with the cognac.
• (Make sure you turn off the exhaust ventilation first).
• Now add the white wine.
• Add soy sauce and minced garlic.
• Let it cook for 30-40 minutes, depending on the size of chicken.
• Remove the chicken pieces.
• Thicken the sauce with the 3 Tbsp.
• flour and water.
• Let it boil a few minutes, taste for more seasoning if desired.
• Add the chicken pieces back into the sauce, heat through while you cook rice to serve.
• Sprinkle the chopped parsley over the dish just before serving.