Thursday, May 7, 2009
3/4 teaspoon(s) salt
3/4 teaspoon(s) ground black pepper
1 1/2 teaspoon(s) chopped garlic
1 1/2 teaspoon(s) onion powder
3/4 teaspoon(s) ground cayenne pepper
4 pound(s) bone-in chicken pieces, skin removed
3 tablespoon(s) vegetable oil
1 small onion, finely diced
1/2 red bell pepper, seeded and finely diced
1 medium carrot, finely diced
1 clove(s) garlic, minced
1 teaspoon(s) finely diced and seeded jalapeño chili
4 cup(s) chicken broth
1/2 cup(s) smooth peanut butter
1 tablespoon(s) tomato paste
1/2 tomato, seeded and diced
1 teaspoon(s) chopped fresh thyme leaves (or 1/2 tsp. dried)
1/2 teaspoon(s) peeled, grated fresh ginger ( I use dried ginger cause that's what i have)
1/2 cup(s) well-mixed coconut milk
1/2 teaspoon(s) salt
1/4 teaspoon(s) finely ground black pepper
1/4 cup(s) chopped parsley, for garnish
1. Stir together the spice rub ingredients and rub onto chicken pieces.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Working in batches, add half the chicken and brown on all sides, taking care not to burn the spices. Transfer browned pieces to a platter and set aside. Brown remaining chicken and transfer to platter.
3. With a paper towel, wipe skillet dry; then add remaining 2 tablespoons oil. Add onion, red and green bell peppers, carrot, garlic, and jalapeño chili. Cook until vegetables are soft, about 5 minutes. Add chicken broth and simmer until reduced by half, about 20 minutes. Reduce heat to medium-low, stir in remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to skillet. Cook 25 to 30 minutes, or until chicken is tender and cooked through, stirring frequently to prevent sauce from sticking. Turn chicken pieces over midway through cooking time. Garnish with parsley.
This recipe sounds kind of complicated, and there are a lot of ingredients, but it is really really good. The recipe makes a ton of sauce, which I like to keep in a leftover container and eat over noodles for lunch. It's the best. Also, I don't use the jalapeño chili because I don't like things too spicey. Even without it, this recipe is pretty spicey. Love it!
1 pound boneless, skinless chicken breasts, trimmed
1 1/2 teaspoon garam masala divided
3/4 teaspoon kosher salt, divided
1 cup thinly sliced seeded cucumber
3/4 cup nonfat plain yogurt
1 tablespoon chopped fresh cilantro or mint
2 teaspoon lemon juice
Freshly ground pepper to taste
4 (6-inch) whole-wheat pitas, warmed
1 cup shredded romaine lettuce
2 small tomatoes, sliced
1/4 cupthinly sliced red onion
1. Preheat grill to medium-high or position rack in upper third of oven and preheat broiler. If grilling, oil the grill rack (see Tips & Techniques). If broiling, coat a broiler pan with cooking spray.
2. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Place the chicken on the grill rack or prepared pan and cook until no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, 4 to 8 minutes per side, depending on the size of the breast. Transfer the chicken to a clean cutting board and let rest for 5 minutes.
3. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala, and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato, and onion.
These were really good. My brother said that the sauce tasted like sprite (we used mint leaves instead of cilantro.) Also, I didn't feel like buying the Garam Masala spice because it was an expensive spice, and I didn't know if we'd even like it. So, we made our own out of 1/2 teaspoon cinnamon, 1/2 teaspoon cumin, and 1/2 teaspoon corriander. They do sell Garam Masala at Macey's though.