Pakistani Chicken Korma

chicken-korma

Korma is one of those rich and delicious Mughlai dishes that I find wickedly irresistible. Usually kormas, especially restaurant-style versions, are swimming in oil and cream, but although I certainly didn’t set out to make a light version (gag) this one turned out to be…not that bad. It’s Pakistani style with yogurt as the creamy factor, and since I used my non stick wok I cut way back on the oil.

This is 90% authentic – I used coconut oil instead of vegetable oil, and I like browning the chicken good before cooking (It’s called a Maillard reaction, subcontinent! Get on board!). Otherwise it’s the real deal. The only thing I would change for next time is making more of the yummy gravy (so I may come back and tweak this recipe to add more onion and/or yogurt).

Pakistani Chicken Korma

Adapted from Ayesha’s Kitchen

  • 3 tbsp coconut oil, divided
  • one chicken cut by butcher into 1 1/2 inch pieces, cleaned and dried – my pieces were too large as butcher did not understand, but that’s ideal
  • 2 onions, sliced
  • 1/2 cup yogurt
  • 1 tsp garam masala
  • Whole spices: 1 stick cinnamon, 4 cloves, 1/2 tsp cumin seeds
  • 4-5 cloves garlic, grated
  • 1 inch ginger, grated
  • Powdered spices: 1 tbsp red chili powder, t tsp turmeric
  • 1 bay leaf
  • sea salt to taste (about a tsp)
  • sprinkle of kewra water
  • cilantro for garnish

In a non-stick wok, heat two tbsp coconut oil on high. Brown chicken on both sides in two batches (lowering heat a little if it gets crazy), and remove to a plate.

Lower heat to medium high, and in the same oil sauté the onions with a sprinkle of salt until very brown. Meanwhile, whip the yogurt and garam masala. Remove the onions to a paper towel, and when they are cool, crush them with your hands and mix them into the yogurt.

Add one more tbsp of coconut oil to the wok, and heat whole spices until fragrant (a minute or so). Add garlic and ginger pastes and cook for a minute or so, then add powdered spices and cook for a minute or so.

Now add the chicken back in, along with the bay leaf, and generous sprinkle of salt, and about a cup of water. Mix well, bring to a boil, then reduce to a simmer. Cook covered, stirring occasionally, until chicken is very well cooked through.

Gradually add the yogurt mixture into the wok, mix, and heat through. Adjust seasoning if necessary. Serve sprinkled with a little kewra water and chopped cilantro.

Green Masala Chicken Biryani

chicken-biryani

I will be making this again this weekend…can almost taste it!

Eid is almost here, and I asked my mother-in-law what I should make. She had two words: chicken biryani.

Of course. I don’t even know why I asked.

Quick biryani lesson: the dish came by way of Persia (thanks Wikipedia) and is basically a rice dish where the rice is partially cooked, then layered with the other ingredients to steam the rest of the way (as opposed to cooking everything together as in a pulao). There are countless variations, which on one hand means there is room for innovation and creativity but on the other hand means everyone says everyone else is doing it wrong.

Pukka Paki’s My Tamarind Kitchen’s Green Masala Chicken Biryani is my favorite recipe that I’ve tried, because it is fresh and bright thanks to the handfuls of fresh herbs, and the whole garam masalas lightly spice the dish without weighing it down.

I’ve made it several times and have made just a few small adjustments – first, the masala is awesome as is, but it doesn’t hurt to throw in a couple extra Thai chilies. Second, this makes a LOT of curry – which is normally a good thing because you don’t want to be stingy on the curry, but where she lists 2.5 cups of rice I have gradually upped this to 3.5, and 4 would probably be ok. Last, before baking she says to stick lemon wedges here and there, but I forgo this because the first time I made it, it was overpoweringly lemony. I guess I could just stick less/thinner wedges, but I err on the side of caution and just serve with lemon wedges for a fresh spritz before eating.

A few helpful tips and musings:

  • The list of ingredients and steps is dauntingly long, but if you break it down into components its seems more manageable (Onions + yogurt, chicken + spices, tomatoes + green masala, mix mix finish and layer with rice).
  • I don’t have a good heavy-bottomed pot, but have found a nonstick wok is fantastic – you can crank up the heat and not worry too much about it sticking, so it works well for the onion and curry components.
  • Once you get your onions started, you will have plenty of time to prep your other ingredients (I’m usually a  “furiously multitask” type, not a “serenely mise” type, but I can be the latter in this situation because I am doing something productive on the side).
  • You may be scandalized by the amount of oil/ghee used. Just breathe into a bag for a minute or perhaps take a long walk or soothing bubble bath and then get on with it.
  • Lots of Pakistani recipes give you the instruction to “cook until the oil rises to the top” – including this recipe, several times. What does that even mean? I used to stare wistfully into my pot, wondering if I’d know the moment it happened. Now I realize that this is not that ambiguous. If you don’t see it, keep cooking. You’ll know.
  • I rarely have saffron on hand but I always have safflowers (from the Arabic market. Just as yellow, way less expensive), so I use these instead. You are going for several colors running through the rice, and this will achieve the pretty yellow part of that. The flavor is different, but as this is not a delicately-spiced bouillabaisse I don’t think it matters much. Some people actually use food coloring (bleh no thanks).
  • Lots of recipes have you finish the dish on the stove, but I like the oven versions such as this because you don’t have to worry about stuff burning to the bottom – plus although she has you put it in a serving dish, I think that’s unnecessary because the baking dish presentation is lovely.

Green Masala Chicken Biryani

Recipe from My Tamarind Kitchen

For the onion yogurt mixture

  • 1/2 cup oil
  • 1/2 cup ghee
  • 4-6 medium red onions, finely sliced
  • 2 cups yogurt

Heat oil and ghee in a wok or heavy-bottomed pot and deep-fry onions until very brown (this will take awhile so in the meantime you can prep the rest of the ingredients). Stir occasionally and be careful not to burn. Remove with a slotted spoon and drain on a paper towel. Whip yogurt, then add onions and mix.

For the half done rice

  • 1 stick cinnamon
  • 4 green cardamom pods (bruised)
  • salt
  • 3 1/2 cups basmati rice

Rinse rice thoroughly and soak for 30 minutes before cooking. Boil a large pot of lightly salted water with the cinnamon and green cardamom pods. Add rice, rapidly boil until al dente (approximately 4 minutes). Drain and set aside.

For the green masala

  • 2 inch piece of ginger
  • 4-5 cloves garlic
  • 1 1/2 tsp salt (or to taste)
  • 1 cup mint, chopped
  • 2 1/2 cups cilantro, chopped
  • 3-4 Thai chilies (a couple extra if you like more spice)
  • 1/2 tsp turmeric
  • 1/2 tsp red chili powder

Grind all to a paste.

For the biryani

  • 1/2 cup oil (divided)
  • 5 tbsp ghee (divided)
  • 1 medium whole skinless chicken cut into 1 1/2 inch pieces by butcher
  • Whole garam masala: 10 cloves, 1 stick cinnamon, 6 green cardamom pods (bruised), 15 peppercorns, 2 star anise
  • 3-4 medium chopped tomatoes
  • salt
  • green masala (above)
  • yogurt mixture (above)
  • half done rice (above)
  • 2 pinches of safflower or saffron (crumbled and soaked in hot milk for 15 minutes minimum to release color/fragrance)
  • 1 tbsp rosewater
  • lemon wedges, coriander leaves, yogurt or cucumber raita for serving

For the curry, heat 1/2 cup oil and 2 tbsp ghee in a large saucepan or wok. Brown chicken and remove. Add another 1/2 cup oil and 2 tbsp ghee, along with the whole garam masala, and heat until fragrant. Add the chopped tomatoes and a good sprinkle of salt, and cook, stirring, until the oil rises to the top. Add the green masala, cook until the oil rises to the top, then add the browned chicken and the onion-yogurt mix, cook until the oil rises to the top.

Heat the oven to 320° F. In a large baking dish, spread the curry on the bottom and layer the half cooked rice on the top. Sprinkle the safflower milk, a tbsp of ghee, and the rosewater over the top. Tightly cover with aluminum foil and bake for 30 minutes to an hour (this has always taken me an hour) until the rice is perfectly cooked through.

To serve, stir the rice and curry gently to mix, being careful not to break the rice. Serve with lemon wedges, chopped cilantro, and yogurt or cucumber raita.

It was a full month after my mother-in-law came before I made it for her because I was so nervous, but when I finally made this for her she ate plateful after plateful, and all but licked plate.


final-eid-eats

Flour and Spice and Chocolate and Chilis, two gorgeous cooking blogs I’ve been perusing lately for more recipes to try, are hosting a virtual Eid party, so of course I want to play :) Here’s my contribution to the potluck, looking forward to seeing what the other participates are cooking up!


Blueberry Coffee Cake

blueberry-coffee-cake

Blueberry Coffee Cake

For this month’s Secret Recipe Club, I was paired with Julie from Julie’s Eats & Treats. She has plenty of recipes for a sweet tooth, and since I don’t bake as much as I’d like I thought this would be a good opportunity to try one of them out. But more about that in a minute.

Julie comes from Minnesota (wonder if she has the accent), and started her blog as a way to share recipes with family and friends. However, it looks like the best thing she’s been cooking lately is her cute new baby! Her name is Kinzee Marie and she’s just adorable, so if you love not only drooling over recipes but also over cute babies, I suggest you go see some sweet baby pics.

So back to sweet tooth – specifically this Blueberry Coffee Cake. I am enthusiastic about cake meant to be eaten both a) with coffee and b) for breakfast. I did change up a few things, mostly because I don’t have a bundt pan (although it does look very pretty in bundt form as she made hers). I just made mine in a sheet pan, and since it was in a sheet pan I decided to make a streusel topping instead of the glaze. Unfortunately, it just melted, making a cinnamony brown sugar crust (which is very yummy, though not as pretty).

The other thing I did slightly different was adding a few cardamom pods to the blueberry mixture. Because cardamom is my favorite.

Blueberry Coffee Cake

For the blueberry mixture
1 1/2 c blueberries
1/3 c sugar
2 tbsp cornstarch
3 cardamom pods, cracked

Combine all ingredients in a saucepan and cook, stirring constantly, over medium head for 3-4 minutes until thick. Remove from heat and set aside. When it has cooled a bit pick out the cardamom pods.

For the cake
1/2 c butter, softened
2 eggs
1 c sour cream
1 tsp almond extract
2 c flour
1/2 tsp salt
1 tsp baking powder

Cream butter and sugar. Add eggs one at a time, combine, add sour cream and almond extract, combine. Sift flour, salt and baking powder, and stir into wet ingredients until just combined.

For streusel, in theory (like I said, mine melted)
1/2 cup brown sugar
1/4 cup sifted all-purpose flour (sift before measuring)
1 teaspoon cinnamon
1/4 cup butter, room temperature

Combine all with a fork until crumbly.

To assemble
Heat over to 350° Prepare a sheet pan. Spread half of cake mixture, then all of blueberry mixture, then the other half of the cake mixture. (Real talk: I spread the top half the cake mixture with wet hands, so it didn’t mix too much with the blueberries). Sprinkle with streusel, then bake for 25-30 minutes until toothpick comes out clean. Cool and serve.

Thank you Julie, this is delicious! The leftovers are destined for my office, my coworkers thank you as well.

Harira (Moroccan Chickpea Soup)

harira

Our friend Stephen has mentioned a couple of times this yummy Moroccan soup he makes – chickpeas, tomatoes, and spices. It sounded delicious, and this lazy Sunday Zoeya and I were just hanging around the house so it seemed a great time to try it (I feel much less lazy if I have something simmering on the stove while I’m doing nothing else important).

Harira is traditionally eaten to open fast during Ramadan, but there’s no need to wait until then. This is complete comfort food, with the added bonus of perfuming the whole house with cinnamon – heavenly!

Harira

2 tbsp olive oil
1 onion, chopped
4 cloves garlic, chopped
1 inch ginger, peeled and grated
salt & pepper
2 cinnamon sticks
1 tsp turmeric
1 tsp paprika
1 tsp ground cumin
1/2 tsp saffron, crumbled
4 medium tomatoes, chopped
heaping cup dried chickpeas – preferably soaked overnight, drained and rinsed
3 tbsp lentils (I used chana dal)
6 cups water or vegetable broth or combo
handful broken vermicelli (or spaghetti in a pinch!)
handful cilantro, chopped
handful parsley, chopped
juice of half a lemon
one bunch spinach, roughly chopped

Heat olive oil (medium highish), and add onions, garlic, and ginger, and a generous sprinkle of salt and pepper. Cook, stirring occasionally, until onions are translucent. Add all spices, and cook, stirring. Add tomatoes and cook until they start to break down. Add chickpeas, lentils, and broth/water. Bring to a boil and reduce to a simmer; simmer until chickpeas are soft, an hour and a half to two hours (during which time your house will smell wonderful).

Add vermicelli (or spaghetti, lame), parsley, and cilantro, and simmer several minutes, until noodles are cooked. At the end, spritz the pot with lemon juice and adjust seasoning (you’ll probably need more salt) and add spinach and cook until wilted.

Serve hot!

By the way, this is my 100th post! Here’s a witchy gypsy song to mark it – play it while you’re cooking this, will definitely set a spicy mood.

Tan Cani by Aloehverah on Grooveshark

Mulled Wine

mulled-wine

Mulled wine is lovely, warming, and festive. I first made it for a Christmas party my husband and I were having the year we moved in together. None of our friends were familiar so I described it as warm sangria. Feel free to spike it with rum or brandy, and if it’s for a party, I recommend doubling the recipe and floating a clove-studded orange for effect. I didn’t do either this time; I didn’t have any rum, and I made this for a regular old Friday night in December.

Mulled Wine

1 bottle cheap red wine
generous splash of juice (such as apple, apple cider, or orange. I used apricot nectar since I still had some in the fridge)
1 cinnamon stick
1 black cardamom
1 star anise pod
several each of: cardamom pods, allspice berries, cloves, black peppercorns
honey to taste
peel of one orange, tangerine, or clementine

Combine everything in a sauce pan, stirring to dissolve honey, and heat on low (don’t allow to boil!) for an hour and a half to two hours.

Note: if you don’t have all these spices, don’t despair! Use what you have, even a pinch of powdered spices.

Pumpkin Pancakes with Cardamom Apple Compote

pumpkin-pancakes

What is essentially Pumpkinfest 2011 continues with a Sunday morning brunch treat I whipped up for my daughter, mom and sisters. I wanted pumpkin pancakes and wasn’t feeling brave enough to tweak my regular pancake recipe, so I Googled one.

The first recipe that popped up was Whole Wheat Pumpkin Pancakes from Pinch My Salt . They were delightful, lightly sweet and warmly spiced. The only changes I made were using demerara sugar mixed with a little molasses for the brown sugar, and I used coconut oil instead of the “oil” which I think meant vegetable oil.

Perfect with a simple creamy cardamom apple compote to go on top, very autumny.

Whole Wheat Pumpkin Pancakes with
Cardamom Apple Compote

For the pancakes
Yummy recipe on Pinch My Salt.

For the apples
3 apples (I used gala)
3 cardamom pods, cracked
pinch of salt
1 tbsp butter
1 1/2 tbsp sour cream
1 1/2 tsp honey

Peel and chop apples into 1/2 inch cubes. Heat butter on medium high, adding cardamom. Add apples and just a pinch of salt and saute for a couple of minutes, then add a cup of water. Bring to a simmer and cook apples until water evaporates. Repeat until apples are soft but still retain their shape. Remove from heat.

Mix sour cream and honey and stir into warm apples.

Drizzle pancakes with a little maple syrup, spoon apples on top and serve.

Coconutty Chana Dal

chana-dal

I’ve always made lentils fairly frequently, but lately it seems we are never without a pot in the fridge. This is partly out of laziness, because I can make them with my eyes closed with pantry ingredients that don’t require the foresight of a trip to the store, and they make for days of lunches and side dishes. Usually I whip up the split red lentils that cook in a snap – as in my Weeknight Lentils – but since it was the weekend I decided to get a little crazy and make chana dal.

A weekend warning, apart from the longer cooking time: “lentils” may sound like rabbit food, but with creamy coconut milk and a pat of butter, these are pretty decadent.

Chana dal take longer to cook and than red lentils and they hold their shape instead of dissolving into a starchy mush. They have a very nice nutty flavor. I like just a little sweetness in my lentils (I usually put a drop of honey in my French black lentils) which I got here from carrots. It’s just enough sweetness for me without Shan accusing me of adding sugar. Also, I’ve been getting into cooking with coconut oil lately. I already love the nutty note it gives a dish, and though it’s a saturated fat, I’ve been reading more about its health benefits. So multipurpose, I like to oil my hair with it too.

Dinner was a collaborative effort; we had friends over and enjoyed this with basmati rice, a lovely cucumber raita made by our friend, and my husband’s famous Lahori tilapia.

Coconutty Chana Dal

2 tbsp coconut oil

whole spices:
2 cloves
2 cardamom pods (cracked)
1 cinnamon stick

1 onion, diced
2 garlic cloves, finely chopped
1 inch ginger, grated

ground spices:
1 tsp paprika
1 tsp cumin
1 tsp garam masala
1/2 tsp tumeric
1/2 tsp cayenne
black pepper

2 tbsp tomato paste
zest of 1 lemon
2 carrots, finely chopped in food processor
1 1/2 c chana dal
several cups water
1/2 c coconut milk
1 tbsp butter
salt

Heat oil in a good-sized, heavy-bottomed pot, and add whole spices. When they smell fragrant, add the onion, stirring until it begins to turn translucent, then add garlic, ginger, and whole spices. Cook, stirring, a few minutes, then add tomato paste, lemon, carrots, dal, and water to cover by an inch or so. Reduce heat to a high simmer, and cover. Cook, stirring fairly frequently so it doesn’t stick to the bottom of the pot. The dal will begin to absorb the water so add more as necessary. The final consistency should be wet but not watery.

I’m not in the habit of timing things, I just cook them until they’re done. I will say the cooking time is a little lengthy, enough to do the dishes, make the rice, give Zoeya a bath and put her to bed (Shan babysat the pot while I was upstairs so it didn’t burn). Cook until the dal is soft. Stir in coconut milk, butter, and salt to taste.

Pretty when garnished with cilantro, but mine wilted in the thousand degree heat.

Cherry Tres Leches Cake

cherry-tres-leches

A little about my friend Gloria. We met long, long ago (I’m getting old) when I moved back to Charlotte after school. She was the friend who inspired me to cook. Back then I barely knew my way around the kitchen, whereas she was a kitchen genius and everything she made was mouthwateringly delicious.

We have been though a lot since then. Boyfriends and breakups and babies and relocation, crazy nights out and cozy days in. She is always so sweet and thoughtful, and is a wonderful friend. Just recently after my heartbreak, Gloria flew into town and swept me away for a girls day at the vineyard. I am truly blessed to have someone like her in my life.

She also had a foodie goodie basket for me with all kinds of fancy salts, vanilla beans, and an adorable little recipe book she made herself. This past weekend when she was in town she hosted a barbecue at her boyfriend’s house. The theme was latin, the food was delicioso, and I used the vanilla bean she gave me to make this cake.

Cherry Tres Leches Cake

Adapted from Alton Brown’s Tres Leches Recipe, to include lovely vanilla bean and the mound of cherries I had in the fridge.

I pretty much made the cake exactly as is, so I won’t repeat that part of the recipe here. The only thing I did differently was to omit the vanilla from the cake batter and instead to gently heat the glaze with the split and scraped vanilla bean (remove the pod before glazing). I also added the cherry filling below, so follow the cake directions up until it is baked and cooled but not yet glazed.

Spiced Cherry Filling

One pound cherries, pitted and roughly chopped, plus more for garnish
2 cups water
1 cinnamon stick, broken in two
4 cardamom pods – crack and use the seeds, discard casings
1/3 c sugar

Combine everything in a saucepan and bring to a rolling boil. Cook, stirring constantly, until cherries are broken down some but still have texture, and the mixture is thick and reaches the gel point. (Good job. At this point you’ve basically made cherry preserves).

Remove cooled cake from pan. Slice in two lengthwise. Poke holes in the bottom half and slowly pour the tres leches over it, poking it to make sure it absorbs as much as possible. I had milk leftover so don’t stress out if it doesn’t take it all. Spread cherry mixture evenly over the bottom half, then place top half on top. Poke holes in top half and glaze top half.

At this point you can follow the rest of the recipe (refrigerate overnight, then top with whipped cream the next day).

Garnish with cherries.

And…here’s us stuck in the rain at the vineyard.

Greek Pizza with Lamb Meatballs

thumb_greek-pizza

Pizza is a surefire hit at our house. Zoeya is absolutely gleeful when I tell her we’re having pizza for dinner and Shan, although more subdued, usually ends up eating more than his fair share. I love to make pizza at home because it feels like a treat but it’s actually pretty healthy.

This particular pizza made me nervous until the end. I made a whole wheat dough when I usually make white, so I was anxious to see how that would come out. The components themselves weren’t perfect: the meatballs a little in need of salt, the sauce WAY too salty (must remember that happens when you reduce reduce reduce), the salad on top a little too lemony, but when put together a little miracle happened and the flavors melded just right.

Small disclaimer: As much as I love to spend a good chunk of my weekends in the kitchen, making pizza dough from scratch, pizza sauce from scratch, meatballs from scratch, none of them particularly difficult in themselves, was altogether more time-consuming than I would have liked. Luckily, all three of these things are easy to make double and freeze. If I ever get better at planning ahead, that’s going to be my strategy.

To save a little time, instead of making meatballs, you could just saute the ground lamb with the garlic, herbs and spices and top your pizza with the mixture, but I made meatballs so I could have some leftover. We ate them the next night as wraps with yogurt and cucumber. They’d also be great just by themselves with a side of lentils.

So with no further ado:

Greek Pizza with Lamb Meatballs

For the dough:
I used the pizza dough recipe from Vegan with a Vengeance which I wrote about here, substituting a cup of whole wheat flour for a cup of the white flour. I can report that this turned out wholesome and yummy and is my new recipe.

For the pizza sauce:
olive oil
2 garlic cloves, chopped
seasoning (you can adjust accordingly for the type of pizza) – 1/2 tsp garam masala, 1 tsp paprika, 1 tsp dried oregano
4 good-sized tomatoes (and can I just say that ugly farmer’s market tomatoes brilliantly outshine the perfect-looking yet tasteless grocery store tomatoes), peeled and chopped
salt

Heat olive oil and add garlic, garam masala, paprika, and oregano. Cook, stirring, for a few minutes, then add tomatoes, salt (be conservative! This is going to reduce down quite a bit) and a cup of water. Simmer, stirring occasionally so that it doesn’t burn, until tomatoes are completely broken down and sauce is nice and thick. If the sauce thickens before your tomatoes break down, add more water and repeat. Makes enough for a thin layer on 2 pizzas.

For the meatballs:
4 cloves garlic, finely chopped
1 tsp garam masala
1 tsp paprika
1 tsp cumin
salt & pepper
zest of 1 lemon
small handful mint, finely chopped
small handful basil, finely chopped
scant 1/2 c bread crumbs
1 egg
1 lb ground lamb
olive oil

Preheat oven to 400 degrees. Stir well everything through the egg in a glass bowl, then add lamb and mix until everything is just combined. Heat olive oil in Dutch oven or oven-safe pot. Roll medium sized meatballs (about 1 1/2 tbsp) and place in pot. Brown on one side, then turn with spoons to brown on the other. Cover and finish cooking through in oven.

For the pizza
Pizza dough, pizza sauce and meatballs from above (you’ll have leftover meatballs)
Red onion, thinly sliced
Feta, crumbled
Spring lettuce dressed in olive oil and lemon juice

Heat oven to 500 degrees (hot!). Divide dough in half and roll out, toss, etc., then place onto 2 round stones or baking sheets greased with olive oil (or do one by one). Cover with a layer of pizza sauce and sprinkle with quartered meatballs, red onion, and feta (just a good sprinkle, you’re not trying to cover the whole thing like you would with motz). Bake for 12-16 minutes. Remove from oven and top with dressed greens, which will wilt prettily from the heat.

Slice and serve. Opa!

Note: garam masala is obviously not Greek, but I throw it in because it’s always in my kitchen and contains a lot of the same spices used in Greek cooking. You don’t need to run out and buy it if you don’t have it, just use cinnamon, cumin and black pepper, or whatever combination you like.

Spiced Thyme Chicken and Green Beans with Coconut Rice

thumb_thyme-chicken

Yesterday evening I was puttering around in the kitchen, wondering what to make for dinner, and came up with this little weeknight one-pot meal. Well, two pots if you count the coconut rice, but I had that leftover from the weekend barbecue. I’m a little smug about my invented method of steaming green beans on a bed of Jamaican-inspired chicken. Also a bit smug about using homegrown thyme from my windowsill.

These spices are nice, but if you are not cooking for little ones, I encourage you to turn up the heat.

Spiced Thyme Chicken and Green Beans with Coconut Rice

For chicken and green beans:
1 lb chicken legs and thighs, skinned
olive oil
4 allspice berries
4 cloves
salt & pepper
paprika
ground thyme
cayenne (optional – I skipped it)
2 cloves garlic, chopped
2 shallots, sliced
1 1/2 c chicken broth
1 lb green beans, trimmed
1 tbsp butter
a few sprigs fresh thyme

Heat olive oil with allspice berries and cloves. Sprinkle chicken with salt and pepper and a generous dusting of paprika, thyme, and cayenne. Brown chicken on both sides and remove to a plate. Saute garlic and shallots for a couple of minutes and add chicken broth, plus a cup of water. Scrape brown bits off the bottom of the pan, add back the chicken pieces. Cover and simmer until chicken is cooked through. Add a splash more water if necessary and toss green beans on top of chicken. Cover and steam until green beans are cooked al dente.

Arrange green beans and chicken on top of rice. Stir up and reduce pan liquid to a quarter cup or less. Stir in pat of butter, and pour over chicken and green beans. Garnish with fresh thyme.

For coconut rice:
1 c basmati rice
1 c coconut milk
1 c water
1 cinnamon stick
salt

Soak and rinse rice. Combine rice, coconut milk, water, cinnamon stick and salt in a sauce pan and bring to a boil. Cover and reduce to a low simmer until rice is cooked, about 15 to 20 min.

Note: I serve this rice with everything. It’s easy and it goes with all kinds of food.

I chose this as my best recipe in July!