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.
A warming and soothing vegetarian dish of red lentils seasoned with cumin, asafoetida, garlic and curry leaves, served with lacto-fermented raisin chutney and toasted flatbread..
For the Chutney (adapted from a recipe by Sally Fallon)
1 1/2 cups organic raisins, soaked in warm filtered water for 1 hour
2 cloves of garlic, peeled
1/2 bunch fresh cilantro leaves
10 black peppercorns
1/4 teaspoon red pepper flakes
1 tablespoon coriander seeds
1/2 tablespoon cumin seeds
1/2 tablespoon anise seeds
1/2 tablespoon freshly grated ginger
1 teaspoon sea salt
2 tablespoons whey
1/2 cup filtered water
Place garlic and cilantro in food processor and pulse a few times. Drain raisins and add to food processor along with peppercorns, red pepper flakes, seeds and ginger. Pulse a few times until the mixture becomes a coarse paste. Transfer to a pint-sized, wide-mouth mason jar and press down lightly with a wooden pounder or a meat hammer. Mix salt and whey with water and pour into jar. You may need to poke a few holes in the chutney to allow liquid to percolate through. Add more water if necessary to cover the chutney. The top of the chutney should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. The chutney should be eaten with 2 months.
For the Lentils
1 cup split red lentils, picked over, rinsed and drained
3 cups vegetable stock or filtered water
1/2 teaspoon turmeric
1/2 teaspoon freshly-ground black Tellicherry peppercorns
1 bay leaf
Combine lentils and stock in a heavy saucepan and bring to a boil. Skim off any scum, then reduce heat to a simmer. Add turmeric, pepper and bay. Cover and simmer until thick and tender, about 40 minutes.
For the Tarka (adapted from a recipe by Madhur Jaffrey)
2 tablespoons ghee
1/3 teaspoon asafoetida
1/2 teaspoon whole cumin seeds
1 teaspoon curry leaves, chopped
1-2 small fresh red chillies, chopped
1 clove garlic, coarsely minced
1/2 small onion, diced
1 plum tomato, chopped
Heat ghee in a heavy skillet over medium heat until it shimmers. Add the asafoetida and let it sizzle for 30 seconds. Add the cumin and chilies and cook until the chillies begin to get crisp, about 1 minute. Add onions and cook until browned. Add tomato and garlic and cook until garlic is browned. Stir the tarka (including all of the liquid) into the lentils, cover and let stand 5 minutes to combine the flavors.
Serve hot with raisin chutney and toasted flatbread.
This post is in support of Meatless Monday, whose goal it is to goal is to help reduce
meat consumption by 15% in order to improve personal health and the health of our planet.