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.
Poultry Marinade
July 25, 2012
If use a turkey breast, bake at 350° for 35 min/lb
1/4 C lemon juice
1/4 C oil
1TB vinegar
1 TB soy sauce
1 tsp marjoram or fresh oregano
Jerk paste
May 12, 2012
From the “Grill Every Day” book. Use food processor, store up to 3 month in refrigerator.
- 2 to 4 Habanero chilies (dry ok)
- 1 small yellow onion quartered
- 3 green onions cut into 1 inch pieces including green tops
- 4 quarter size slices ginger
- 3 cloves garlic
- ½ C packed cilantro
Process until finely minced in food processor. Then add the following spices:
- ¼ C packed dark brown sugar
- 2 TB kosher salt
- 1 TB ground allspice
- 1 TB dried thyme
- 1 TB coarsely ground black pepper
Process to combine above ingredients, then add liquids listed below until a paste forms.
- ¼ C fresh lime juice
- ¼ C soy sauce
- 2 TB vegetable oil
Serve with poultry with rice&beans as side dish.
Olsson Recipes 