Indian Chicken & chickpeas
March 3, 2013
Braised in oven, one pot (dutch oven) cooking! The Week, 2013. Serves 6. 325º oven.
Brown 6 chicken legs, skins removed in batches, 1 TB vegetable oil until golden over med-hi heat.Transfer to a plate.
2 onions, sliced thin, 1TB unsalted butter. Soften onions until golden. Add spices, stir in & cook 1 min.
- 4 garlic cloves chopped
- 1½ Tb grated ginger
- 2 tsp coriander
- 2 tsp cumin
- 2 tsp turmeric
- ¼ tsp cayenne
Return chicken to pot, add 1 can (15oz) drained chickpeas, 2 cups or more chicken broth to cover 75% of the chicken. Bring to a boil.
Cover and bake in oven 45-55 minutes until fork tender. remove chicken from pot and cover to keep warm.
Add 5 oz baby spinach, cover 5-7 minutes until wilted.
Stir in ¼ Cup Greek yogurt. Transfer chicken to deep dish and pour spinach, chickpea sauce on top. Sprinkle with ¼ Cup cilantro leaves.
Swedish root Soup
March 3, 2013
From Allt om mat 2013. Delicious, quick food. 20 minutes.Mostly 4 oz (¼ LB) of each variety of root vegetable, a small to medium sized vegetable. Serves 4-6
- Rinse and clean leeks and vegetables. Slice leeks and dice vegetables into small pieces to cook quickly.
Vegetables:
- Leeks (split length, thin slice across)
- potato
- parsnips
- celery
- turnip
- carrot
- 1 pc lemon grass, cut into several large pieces, to be removed before serving soup.
- Romanesco (put in last)
Boil 7-8 Cups water with vegetable or chicken stock flavoring. Add vegetables & lemongrass, simmer 5 minutes.
Add romanesco (or broccoli or cauliflower), bring to a boil, 2 minutes more.
Remove lemongrass, serve with crisp bread, cheese and sliced apples.
Olsson Recipes 