Up next in 10
4 Recipes with Flavorful Spices - This easy family meal has an international flavor palette, featuring flavorful spices galore. Paula’s Best Dishes, Season 3, Episode 11.
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00:00 Intro
1:20 Harissa Spiced Green Bean Salad Recipe: https://www.pauladeen.com/recipe/harissa-spiced-green-bean-salad/
8:03 Marrakesh Chicken Recipe: https://www.pauladeen.com/recipe/marrakesh-chicken/
11:23 Paula's Couscous Salad Recipe: https://www.pauladeen.com/recipe/paulas-couscous-salad/
18:32 Sugar ‘n’ Spice Pecans Recipe: https://www.pauladeen.com/recipe/sugar-n-spice-pecans/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
[Music]
0:00
y'all in my kitchen sometimes i am
0:02
guilty of not being brave enough to
0:06
experiment with different spices
0:08
well today i'm cooking with a couple
0:10
y'all that really knows how to spice up
0:12
their dishes oh my gosh no it's
0:15
delicious
0:17
we're gonna start with the harissa spice
0:19
green beans
0:20
next y'all it's gonna be their savory
0:22
marrakesh spiced chicken with preserved
0:25
lemons and artichokes this is when you
0:29
wish you had scratch and sniff tv
0:32
then we're gonna give my couscous salad
0:35
just a little kick
0:37
this is so very good y'all
0:40
and i'm gonna finish the meal off with
0:42
my sugar and spice pecan how delicious
0:45
is that
0:50
this kitchen is so spiced up today with
0:53
this cute couple
0:55
janet oh excuse me this is
0:57
[Laughter]
1:02
janet might go are the owners of the
1:05
savory spice shop out in denver colorado
1:08
they sell spices from all over the world
1:11
including 140 original blends
1:15
mike is fixing to make a green bean
1:18
salad but what's the actual name we are
1:20
doing a harissa spiced green bean salad
1:23
harissa what in the hell is a risk
1:26
arisa is a moroccan condiment you
1:29
generally find it at most tables it's a
1:31
spicy
1:32
chili-based condiment
1:34
and we're going to use it to heat this
1:37
heat these
1:38
vegetables up that's right give the
1:40
spices okay first thing i'm going to do
1:41
though is i'm going to plant these
1:42
garbanzo beans that's just
1:44
just a can
1:46
you know uh-huh all right man i borrow
1:48
your knife jenny
1:49
for it huh done you want me to dice this
1:51
whole cucumber we're gonna need a cup of
1:54
those and we're gonna do three cups of
1:56
green beans we're gonna do one and a
1:58
half cups of carrots now you know green
2:01
beans y'all well very very popular down
2:04
here in the south but we cook our green
2:06
beans mainly the old southern way and
2:09
that's in ham hock
2:11
and cooked down and almost you almost
2:14
sweat them in the pot so that they get
2:17
real limp we're kind of different we're
2:19
going to blanch these and keep them real
2:20
bright and crispy sticky though
2:22
so pass me
2:24
that harissa let me see this kind of the
2:27
color of paprika y'all
2:29
and there's paprika in it absolutely all
2:31
right let's see we got a little japanese
2:34
peppers that's right
2:36
that's exactly what that's how do you
2:37
pronounce it
2:39
and you say this is kind of like a a
2:41
condiment yeah it's like a hot sauce and
2:43
the midi
2:44
you got it and it's so easy to make
2:47
and
2:48
it smells like chili powder mike well
2:50
it's got a lot of the happoni chili in
2:52
there and that's gonna be
2:53
the cumin added to that those two
2:55
flavors are gonna make it smell like a
2:57
chili powder yum
2:59
okay so we're gonna blanch these beans
3:03
i'm going to toss in a cup of carrots as
3:04
well
3:06
or keep the cucumbers on the side so the
3:08
harissa that we're making normally you'd
3:10
make it into a thicker paste right and
3:11
use it as a condiment since we're making
3:14
this green bean salad we're going to
3:15
make it a little thinner because we're
3:17
going to use it as a dressing for the
3:18
green for the salad okay well show me
3:20
i'm
3:21
i'm real interested
3:23
and um the husks are coming on
3:26
do you want me to pull off the husk
3:27
while you're making sure you're you're
3:30
dressing this is right that's what i
3:31
love doing uh-huh whoa
3:34
let's see if i can do that
3:36
[Music]
3:38
we could get in a chicken contest all
3:41
right well you girls are having fun over
3:42
there i'm gonna tell you what's in this
3:44
harissa dressing we're going to use four
3:46
four teaspoons we're hanging on to
3:47
everything you're saying i believe we're
3:49
talking baby a quarter cup of lemon
3:51
juice quarter cup of white wine vinegar
3:54
and a quarter cup of olive oil really
3:56
simple
3:57
so i'm gonna go ahead and get the lemon
3:58
in there oh i love it
4:02
if you felt it was too spicy um you
4:03
could back off on the harissa a little
4:05
bit and not okay oh really you know
4:06
after smelling it i don't think it's
4:08
gonna be too strong for me well you like
4:10
things spicy don't you i mean a little
4:12
bit i don't like to be hurt got it
4:15
got it yeah either do we you know we
4:17
have the world's hottest chilies at our
4:20
place oh you do yeah they call them
4:21
ghost chilies because they're so hot
4:23
when you eat them supposedly you're
4:25
supposed to feel like you're not there
4:27
what dish would you be making if you
4:30
wanted
4:31
that extreme heat and what would you do
4:34
if you accidentally got too much in your
4:37
mouth how could
4:39
what's the first aid on it okay the
4:41
first aid would be yogurt milk something
4:44
on those lines that's going to cool your
4:46
mouth water is going to do the opposite
4:48
it's just going to swirl it around and
4:49
it might get hotter after yeah you would
4:52
that would be an asian dishwasher it's
4:53
going to be indian it's going to be like
4:55
an indian dish those chilies are from
4:56
india
4:57
well you're going to want an extremely
4:59
hot you could use it in a curry
5:01
let's get these vegetables out and get
5:03
them in a nice bath here and that water
5:06
bath is going to stop that cooking
5:08
process in them y'all
5:10
and it's gonna help retain that
5:12
beautiful orange color in that beautiful
5:16
bright green
5:18
you guys toss those in the bowl and i'll
5:19
get these cucumbers in there okay
5:22
a cup of those great
5:25
let's get this over to you so we can
5:28
are we done with this we're done with
5:29
that let's get that out of your welcome
5:31
let me get it out of your way
5:34
[Music]
5:35
i'm gonna be finding peace for days in
5:37
his kitchen
5:38
janet and i was having a
5:41
pink contest a garbanzo bean how far we
5:43
could pee
5:47
we're just gonna mix this up and that's
5:49
that's all there is to this that's it
5:50
you can serve this warm you can serve it
5:52
cold we like it at room temperature yeah
5:55
well i've got you a bowl down there all
5:57
right so you can just toss it right in
5:59
there mike
6:01
[Music]
6:03
i found a few more cucumbers over there
6:06
get them in there all right now janet
6:09
pull you up a chair darling yeah
6:11
mike can stand over so he can wait on us
6:15
i deserve there's our forks
6:18
napkins if we need it and
6:21
thank you
6:23
sure is pretty
6:26
all right all right
6:27
here's to a little heat little heat here
6:30
right here is the two
6:32
spicy folks
6:37
mike and janet are cooking up their
6:39
mouthwatering moroccan spiced chicken
6:42
that smells so good y'all yeah little
6:45
adventurous too then they're gonna get
6:47
spicy with my couscous salad
6:50
and i have a few spice tricks of my own
6:52
with my sugar and spice pecans oh my god
6:57
good smelling smells like christmas time
6:59
to me
7:03
i so hope y'all are enjoying the show
7:06
and if you do be sure to click like
7:09
subscribe and the notification bell
7:12
so you'll never miss a video and we'll
7:15
be right back after the break
7:20
y'all this is this is mike and this is
7:23
janet johnston their
7:25
hot is a three dollar pistol with all
7:29
these spices y'all they are gonna teach
7:32
me today and you
7:34
uh about the different uses of spices
7:37
tell me honey it looks like to me that
7:40
you're cutting kind of a rotten lemon
7:43
uh so tell tell us what's your cut oh
7:46
these are preserved lemons oh that's why
7:48
they're brine that's why they're mushy a
7:50
little bit mushy yeah we're gonna use
7:52
both the uh paws oh my goodness uh-huh
7:56
this is when you had you wish you had
7:58
scratch and sniff tv yeah tell us all
8:02
what you're gonna be making for us today
8:03
well we're gonna be making a wonderfully
8:05
aromatic and big flavored marrakesh
8:08
chicken
8:09
it is made from our spice which we call
8:12
marrakesh moroccan spice i'm gonna get
8:14
these onions chopped we need to get
8:16
those lemons peeled and we need to get
8:18
the pot going so we can get this chicken
8:20
into the pot okay now you tell me to get
8:23
the pot going you tell me how you want
8:25
me to get it going put it over a
8:26
medium-high heat and we're going to put
8:29
in a tablespoon of olive oil and in
8:31
honor of you a tablespoon of butter
8:35
i like him y'all
8:38
i might have been absent that day in
8:40
math when they were teaching me
8:42
measurements that looked like a nice
8:43
sized table that's a tablespoon okay i'd
8:46
preheat your oven for you but it looks
8:48
like a airplane oh okay no i don't know
8:52
no it's really really easy
8:54
perfect 400 okay if you could go ahead
8:57
and get some of these chicken pieces cut
8:58
down to tender sizes about four per
9:00
breast okay that'd be great i can handle
9:03
that i'm going to tell you a little bit
9:04
about the spice so this is what we're
9:06
working with so it's not like one spice
9:08
y'all it's a combination of different
9:11
spices you got it about 17. here's a
9:13
final product but what it takes is all
9:15
of this
9:17
to get ground down and sift it out
9:19
ginger lavender horus root this is
9:22
actually what we start with we're not
9:24
starting with powdered stuff so we're
9:26
going to grind this one you're talking
9:27
i'm going to wash the chicken off my
9:28
hands so go for it but keep telling me
9:31
so we we're going to take all these
9:33
things mix them together you've cut this
9:34
down to a formula exactly how much of
9:37
each spice absolutely you're gonna get a
9:39
consistent product what we need to do
9:41
next is convert this
9:43
marrakesh spice into a paste so we can
9:45
mix it in with the chicken okay
9:47
marrakesh paste is real simple because
9:48
it's the same amount of all three
9:50
ingredients two tablespoons of the
9:51
marrakech spice two tablespoons of olive
9:54
oil and two tablespoons of water
9:57
i have got a little whiskey thing too
9:59
perfect thank you
10:01
so how is our pan looking over there i
10:03
think it's pretty good mike okay what we
10:05
need to do is get that chicken
10:07
kind of bathed in our spice and then
10:09
we're gonna put that in and brown it
10:12
is that gonna be enough for all this
10:13
chicken yeah cause we'll get it in with
10:15
the juices and the butter here too and
10:17
it doesn't need to look pretty right now
10:18
because we're going to pour the rest of
10:19
this all over the top we just okay get
10:21
it going okay paula let me help you out
10:24
there i'll go ahead i would feel better
10:26
if you take this over i can do that and
10:28
uh i'm gonna get rid of this because
10:30
raw chicken doesn't work we don't want
10:33
that
10:34
i'm just going to finish turning these
10:36
to brown them on the other side and i'm
10:37
going to need the chicken stock quarter
10:40
cup of that and then i just need a
10:42
quarter cup of the red onion and then we
10:44
need to toss down the parsley
10:46
10-15 steps
10:48
i'm just going to toss it right on top i
10:49
love it no chopping yet no chopping on
10:51
this one we're just trying to bring a
10:53
little bit of that parsley flavor so now
10:55
we're just going to cover it and put it
10:56
in the oven this is like covering a
10:58
crypto
11:01
i know it that cast iron is heavy for
11:03
such a tiny girl all right there's a rag
11:05
there mike
11:07
and another rag so if you'll open the
11:09
oven for him okay he can just slip fat
11:12
right in 400 degrees okay about 20
11:15
minutes about 20 minutes now i'm fixing
11:17
to put y'all to work all right i had a
11:20
feeling that y'all were gonna be doing a
11:21
moroccan strong flavor dish so i chose
11:24
to make couscous so if y'all would just
11:27
grab
11:28
everything right there that we're gonna
11:30
need
11:31
i've got one and a half cups
11:34
of water boiled and i'm gonna add one
11:37
cup of couscous tiniest pasta in the
11:40
world the tiniest pasta in the world
11:42
so i'm just gonna give that a stir
11:44
cut off my fire and it'll be ready in
11:47
what i mean in half two minutes isn't
11:49
that easy so we're gonna just crumble up
11:52
our feta okay and uh
11:54
mike if you would quarter the tomatoes
11:56
for me we'll need about a cup of cherry
11:59
tomatoes all right we've got some
12:01
calamari olives and we can just slice
12:04
those up and we'll need about five
12:07
tablespoons of those
12:09
so mike tell me what we can do to
12:12
literally spice up this dish we can use
12:15
an organic ceylon cinnamon it's it comes
12:18
from
12:18
the little piece that janet broke up
12:20
earlier
12:21
and it's going to have a really
12:24
spicy cinnamon flavor and a little bit
12:27
of citrusy undertones i think that's
12:29
enough tomatoes would you chop us some
12:31
parsley please great i can do that okay
12:34
and if you would toss in about four
12:37
ounces of feta
12:39
okay and then we can make the little
12:41
dressing i'm gonna measure out a couple
12:44
of tablespoons of olive oil
12:46
and two tablespoons of lemon juice
12:52
i think i got this all mixed up nice for
12:53
you how's that look okay that looks
12:55
great now i'm just gonna
12:57
pour in our dressing
13:00
and if you would toss that around
13:03
some tomatoes a little color now i'm
13:06
going to add the cinnamon is that enough
13:08
baby a little more this should be good
13:10
oh man that smells nice
13:13
how does that look pretty color why
13:15
don't you put it in that beautiful
13:16
little yellow
13:19
so bowl pretty and what a beautiful
13:22
salad
13:23
to go with this hot couple's
13:26
broccoli dish
13:28
we're gonna be adding the finishing
13:30
touches to our moroccan spiced chicken
13:33
that looks delicious mike
13:36
and i'm gonna add a little sweetness to
13:39
our spicy dishes with my sugar and spice
13:42
pecans doesn't that smell good oh yeah
13:45
cooking with paula deen
13:50
i hope y'all are enjoying the show and i
13:52
want to hear from you tell me what
13:54
recipes or videos you'd like to see me
13:56
make by just leaving a short comment
13:59
below
14:00
now let's get back to the show y'all
14:06
y'all i've got the cutest couple here in
14:08
the kitchen with me today they're so
14:10
knowledgeable about spices okay she just
14:14
flipped the channel this is janet this
14:16
is mike from denver colorado
14:19
they have brought
14:21
a lot of their spices we're gonna be
14:23
finishing up their marrakech spiced
14:25
chicken with preserved lemons and
14:27
artichokes they're trying to teach me
14:30
how to take their spices and be a little
14:33
bit more adventurous
14:34
look in there at that fabulous chicken
14:38
so we need to remove the parsley and
14:40
then what we want to do is we want to
14:41
get this chicken into a baking dish
14:44
reduce that oven down to 200 just so we
14:46
can keep it warm in there okay and then
14:47
what we're going to do is create all
14:49
this great juice that we have into a
14:50
sauce with some artichokes and our
14:52
preserved lemons oh gosh i love
14:53
artichokes now how long did you bake
14:56
that off for in cornmeal 20 to 25
14:58
minutes 20 to 25 minutes
15:01
so i'm draining these artichoke hearts
15:03
and i'm just gonna have them here can i
15:05
go ahead now with the lemon juice you
15:06
can put that right in here so about two
15:08
teaspoons of lemon
15:10
one
15:11
that's perfect okay i'm gonna pop this
15:14
back in the oven if you could put that
15:15
on a simmer
15:17
okay then we can get the artichokes in
15:18
there okay i'm almost ready with those
15:21
we also want to put this that preserved
15:23
lemon pulp in right here and that's
15:27
about two tablespoons we've we did
15:29
one we're gonna use one preserved lemon
15:31
the rind of one preserved lemon and this
15:33
is the pulp of about half of it okay
15:36
great
15:37
okay now we're gonna put the artichoke
15:38
hearts in okay and you can just drain
15:41
them and then stick them in here all
15:42
we're trying to do is just heat them
15:43
through okay this is only gonna take
15:45
four to five minutes okay the rind goes
15:47
in when we turn it down it's the last
15:48
thing what why is that is it because
15:51
these are soft they've been marinated we
15:53
want to keep that texture and they just
15:55
are going to add just a bit of freshness
15:57
when do we put these in about now are we
16:00
sure i like to cut these nice and small
16:02
so okay so you can get them almost in
16:04
every bite are we going to tighten this
16:06
mic or let it reduce what are we gonna
16:09
really all we're trying to to do with
16:11
this is just it's gonna be a sauce
16:13
that's gonna go over the top of the
16:14
chicken oh okay we plate it okay
16:17
and if we get a little bit of chopped
16:18
parsley going
16:20
you just want enough parsley just a
16:22
little bit to top it we're looking for a
16:23
little presentation here okay
16:26
for purdiness
16:28
purdy oh you talk like me honey
16:32
okay take the artichoke flipped it
16:41
you're gonna pour that around pour this
16:42
over the top and just get the rest of
16:44
this on top chicken and then we'll be
16:46
ready to go
16:47
with parsley oh that looks so good
16:51
mix it all together
16:53
that's good that's a half on the pan
16:56
parsley all right
17:01
you might have the perfect man janet i
17:03
think i do
17:05
don't tell anyone though i worked hard
17:07
for him competition
17:10
all right it's a little couscous for
17:12
everyone uh-huh excuse my left hand oh
17:15
that's all right and look i'm gonna
17:16
gather that little couscous that was
17:18
trying to
17:19
goose goose its way off my plate
17:22
this is all so different from what i'm
17:26
used to
17:26
and serving out of my kitchen all right
17:31
[Music]
17:33
couscous is lovely
17:35
and the cinnamon y'all are right yeah
17:37
the cinnamon is
17:40
gonna add a little bit to it really nice
17:43
on the marrakesh chicken you're tasting
17:46
you know the preserved lemon tap
17:48
uh-huh it's it's not real lemony though
17:51
right it's got a little more dup to it
17:56
[Music]
17:59
this is so very good y'all
18:01
stir it honey don't be afraid of that
18:03
pie all right
18:04
get in there
18:06
i've got something sweet and spicy that
18:09
i'm gonna share with mike and janet
18:14
i so hope y'all are enjoying the show
18:17
and if you do
18:19
be sure to click like subscribe and the
18:21
notification bell so you'll never miss a
18:25
video and we'll be right back after the
18:27
break
18:31
i want to tell you kids about a nut that
18:34
we are we're nuts over down here in the
18:37
south i'm from albany georgia the pecan
18:40
capital of the world we love them and
18:43
every christmas we always do spicy cans
18:46
and lots of times we'll package them up
18:48
and give them as gifts and people just
18:50
love them
18:51
well i want to make those for y'all
18:54
and i'm going to need for you mike to
18:56
measure me out three-fourths of a cup of
18:58
a white syrup okay i'm gonna need for
19:01
you to measure for me darling four and a
19:03
half cups of sugar right into here okay
19:07
y'all can see that i've got a candy
19:08
thermometer hooked up to here we're
19:11
going to cook this to
19:13
242 degrees okay you want me to show you
19:16
a tip mic yeah i'll take any tips i
19:19
don't do a lot of baking
19:20
before you do that if you'll spray
19:23
anytime you're measuring honey or syrup
19:25
or anything like that you know how it's
19:27
hard to get out of the glass yeah so
19:29
just spray it a little bit and it'll
19:30
just fold right out that's so good four
19:32
and a half cups of sugar that's three
19:37
that's
19:38
four okay and there's your hands yeah
19:41
okay
19:43
we took you out of your comfort zone and
19:45
now you're taking us out of office oh
19:47
listen this is so comfortable
19:48
you're gonna say this is so easy
19:51
how come that lady's got her a cooking
19:53
show
19:54
when cooking is this easy
19:56
okay a cup of water now just pour it
19:58
around it down in there okay i'm gonna
20:01
stir it all in and it's gonna become a
20:03
syrup all right
20:05
i'm going to turn this on medium high
20:08
and um it's just that simple after this
20:11
comes to the temperature of 242 it's
20:15
going to be somewhere around a soft ball
20:19
we're gonna add two teaspoons of mike
20:22
and janet cinnamon now we're just gonna
20:24
stir this until
20:26
our syrup
20:28
quits bubbling okay looking like it's
20:30
there oh that's awesome
20:36
we're gonna add two pounds of pecans
20:40
here let me get you another rag mike
20:41
okay now just pick that up pass me that
20:44
spoon please
20:48
you know what you might remove a little
20:50
skin if you do that
20:52
just let me help mike get this out of
20:54
the pot
20:56
and then we're just going to spread
20:58
those out
21:00
and those pecans will actually
21:02
crystallize and separate
21:05
so there we go
21:07
that's it we're just gonna let that
21:08
sugar finish cooling and i'm gonna break
21:12
them up and i'm gonna put them in a box
21:13
so that you'll have these to take back
21:16
to colorado did i tell you
21:19
that that's the best cinnamon i've ever
21:21
eaten
21:22
well thank you very much these are
21:23
terrific yeah these are amazing
21:29
hey y'all it's paula dean now if y'all
21:32
enjoyed this week's full episode friday
21:35
be sure to like it and click the
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subscribe button as well as the
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loving best dishes friends
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