Fresh, pastured chicken is rubbed with lemon juice and sea salt, then blast-roasted in a sauce of fresh cream, homemade garam masala, onions, ginger, toasted cumin and mint. Served with stock-simmered brown rice with bits of garden vegetables..
Adapted from recipes by Madhur Jaffrey
For the Garam Masala
1 tablespoon cardamom seeds
2-inch stick of Ceylon cinnamon
1/3 of a whole nutmeg
1 teaspoon black Tellicherry peppercorns
1 teaspoon black cumin seeds
1 teaspoon whole cloves
Grind all ingredients together into a fine powder. Store in an airtight container up to 2 months.
For Marinating the Chicken
1 pound skinned, bone-in chicken pieces (I prefer thighs)
1 teaspoon sea salt
2 tablespoons freshly-squeezed lemon juice
1/3 cup fresh heavy cream
1/2 teaspoon garam masala
1 teaspoon half-sharp paprika
1/2 teaspoon cumin seeds, toasted and ground
1 clove garlic, crushed
1 teaspoon freshly-grated ginger
2 tablespoons fresh mint, chopped
Pierce each piece of chicken several times with the tip of a small knife, then rub all over with sea salt and lemon juice and let stand 10 minutes. Combine cream, garam masala, mint, paprika, cumin, garlic and ginger in a bowl. Coat each piece of chicken with the mixture and allow to stand 10 minutes.
To Prepare the Chicken
freshly-ground Tellicherry pepper
a couple of pinches of garam masala
a couple of pinches of toasted, ground cumin
a pinch of cayenne
1/4 cup diced yellow onion
1/2 of a fresh lemon for squeezing
Line a high-sided cast iron pan with foil and arrange chicken pieces so that they are not touching the sides or each other. Sprinkle each piece with a little of the dry spices then squeeze lemon over the top. Roast in a 500 degree oven until the juices run clear, about 25 minutes for breasts or about 40 minutes for thighs.
Serve hot from the oven with stock-simmered brown rice, pouring a little of the pan juices over the top. Garnish with a little extra mint.
Dried chickpeas are soaked overnight before being cooked in lightly salted water and combined with a savory sauce of tomatoes, black tea, fresh ginger, chilies,garlic, onions and toasted spices. Served with hot tandoori naan brushed with melted ghee..
Here’s another pindi chana recipe that includes fruits and nuts.. http://ediblearia.com/2009/10/10/pindi-chana-2/
Moisten unsweetened organic coconut with maple syrup- just enough to give it a pale tan color, then place into a 250 degree oven until dry and deep golden brown in color, about 30 minutes.
Poach skinless bone-in chicken in stock with celery, onion, carrot and peppercorns until just cooked. Transfer chicken to a cutting board to cool. Reserve the stock.
Gather cardamom, corriander, cloves, turmeric, cayenne and cumin. Toast the whole spices in a dry skillet over medium-low heat until they pop, then grind and combine with the other ground spices.
Saute onions and spices in ghee until onions are soft.
Add reserved poaching stock and the juice of 1 lemon to the pot. Bring to a boil, then reduce heat to a simmer.
Add torn, poached chicken, raisins and coconut milk and continue to simmer until thickened, about 15 minutes.
Add garbanzo beans, stir and simmer another 5 minutes. Adjust seasoning.
Serve with basmati rice and top with scallions, chopped peanuts and toasted coconut
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