Another amazing recipe from Yotam Ottolenghi. Enjoy! Ingredients: 2 tablespoons of black currant preserves 4 tablespoons olive oil 2 medium onions, finely sliced 2-3 skinless/boneless chicken thighs or chicken breast 1/2 teaspoon freshly ground cardamom pods 1/3 teaspoon freshly ground whole cloves 1/2 teaspoon cinnamon powder 1 1/4 cup basmati rice 550ml boiling water 1…
Category: Chicken
Coq au vin
I was reading a article on river blindness and its relation to Nodding Syndrome in Africa on the New York Times website when I saw a sidebar article on classic french recipes. I obviously clicked on the link and came upon coq au vin. It seemed to be a perfect recipe for winter time in…
Yogurt-Curry Marinated Chicken Breast
Boneless chicken breast marinated and then broiled, perfect for a couple lunches during a busy work week. The yogurt has a mild acidic quality and acts as a great tenderizer. Great over rice, on salads, or in a romaine heart. Ingredients: 1 tablespoon ginger paste 2 teaspoons ground turmeric 2 teaspoons garam masala 2 teaspoons ground coriander…
Chicken Breast with Brussels Sprouts
Today at work I was asked if I ever cook anything original, so here goes.. This is my pan roasted chicken breast with brussels sprouts. I used skinless, boneless chicken breast and split them horizontally to cook them evenly. The marinade is a tablespoon of Symeon’s spice mix (thanks to Rakesh Uncle) with olive oil for 15 min…
Skinny Chicken Tikka Masala
Chicken tikka masala is a popular Indian dish all around the world. Its roots go back 5000 years to the time of the Mughal dynasty and the invention of the tandoor clay oven. The bite size pieces called tikka, apparently the Emperor Babur didn’t like chicken bones, became one of the most popular dishes of the…
Chicken Marsala with Endive
Marsala wine is dry or sweet, which comes from the Italian city of Marsala in Sicily. It was traditionally served between the first and second courses of a meal as an aperitif. Endive is a member of the chicory family, which also includes radicchio and escarole. It is crisp, sweet, nutty and mildly bitter. It is…
