I received a rice cooker for Christmas! I had to make some sort of chicken dish to serve with my perfectly cooked rice. 🙂
This comforting chicken curry was very thick and hearty. The recipe was adapted from Made in India: Recipes from an Indian Family Kitchen by Meera Sodha. I also included some of Sam Sifton’s adaptations from The New York Times.
The dollop of yogurt on top was essential. We also ate it with warm naan, roasted cauliflower and steamed spinach.
Yield: 6 to 8 servings
2 T unsalted butter or ghee
1 T neutral oil, like canola
1 tsp cumin seeds
2 cinnamon sticks, approximately 2 inches long
2 large white or yellow onions, peeled and finely chopped
1 2 1/2-inch piece of ginger, peeled with a spoon and grated or minced
6 cloves of garlic, peeled and crushed
2 green cayenne or jalapeño peppers, stemmed, seeded and minced (or 1 tsp chili powder)
kosher salt, to taste
3/4 cup plus 2 tablespoons strained or puréed tomatoes (I used Pomi)
2 T tomato paste
1 1/2 tsp ground cumin
1/2 tsp ground turmeric
3 T whole-milk yogurt, plus 1 cup to serve with the meal
2 to 2 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
3 T ground or slivered almonds
1 tsp garam masala
pinch ground cayenne pepper, or to taste
1 1/2 cups brown Basmati rice, rinsed and cooked per package directions
Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors.
Add the onions. Cook, stirring occasionally, until they are golden, approximately 10 to 15 minutes.
Meanwhile, put the ginger, garlic and chilies into a mortar and pestle with a pinch of salt; smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.) (I had a bit of a struggle with this! May try the cutting board method next time.)
Add the paste to the onions, and cook gently for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, until the mixture thickens.
Add the tomato paste, ground cumin, ground turmeric and 1/2 teaspoon of salt; stir to combine.
Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken.
Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through.
Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Taste and adjust seasoning, as needed.
Serve with basmati rice and/or naan, and the additional yogurt for topping at the table.
I have a couple more chicken and rice dishes to share. 🙂
This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!
The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.
Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.
Yield: Serves 6
2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
5 T neutral oil, such as safflower or canola, divided
1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
1 3/4 cups chicken stock
1 (13.5-ounce) can full-fat coconut milk
1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
1/2 cup roasted cashews
4 scallions, green and white parts, thinly sliced
3 T coarsely chopped cilantro
hot sauce, for serving, optional
Heat oven to 375 degrees. (I set my oven to true convection.)
Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes on the first side and an additional 3 minutes after flipping. Transfer to a plate.
Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
Add rinsed rice and stir until evenly coated in the oil.
Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.
Yes, it’s true… My husband and I could eat some sort of chicken and rice dish on a daily basis. This version was amazing!
This recipe was inspired by the rotisserie chicken from the now closed Uncle Boons in NYC where the chicken was roasted on rotating spits with heads of cabbage to catch all of the juices. The recipe was adapted from Bon Appétit, contributed by Diana Yen. I used boneless, skinless chicken thighs instead of skin-on and bone-in.
I was able to incorporate my CSA cabbage in the dish- it was the impetus behind selecting the recipe. In this version, cabbage is used to line the skillet, allowing it to absorb all of the seasonings and pan drippings. I will definitely add this dish to my arsenal of favorite cabbage recipes to make in the future.
We ate the chicken and rice with roasted beets, kohlrabi, carrots, and fennel from my CSA share. I garnished the finished dish with CSA cilantro and served sautéed broccolini from my share on the side as well. A feast and a true celebration of my CSA box! 🙂
Yield: 4 to 6 servings
zest and juice of 1 lime
1 1″ piece ginger, peeled with a spoon, finely grated, plus 3 peeled slices, divided
3 large garlic cloves, finely chopped
1/3 cup coconut palm sugar or (packed) light brown sugar
4 T fish sauce
1 13.5-oz. can unsweetened coconut milk, divided
2 T extra-virgin olive oil, plus more for brushing
2 tsp freshly ground black pepper, plus more
2 lbs boneless, skinless chicken thighs
1/2 medium head of green cabbage, stem trimmed, sliced into 1″-thick wedges
1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, plus more
1 cup white jasmine or Basmati rice, rinsed until water runs clear
cilantro leaves with tender stems and lime wedges, for serving
Whisk lime zest and juice, grated ginger, garlic, sugar, fish sauce, 1/2 cup coconut milk, 2 T oil, 2 tsp pepper in a large bowl to combine.
Set 1/4 cup marinade aside for serving.
Place chicken in remaining marinade and toss to coat. Cover and chill at least 1 hour and up to 12 hours.
Preheat oven to 400°. (I set my oven to convection roast.)
Generously brush cabbage wedges on both sides with oil; season with salt and pepper. Arrange, a cut side down, in a 12-inch cast-iron skillet.
Remove chicken from marinade and set, “skin side up,” on top of cabbage; season with salt and pepper. Roast 15 minutes.
Increase oven temperature to 450° and continue to roast, rotating pan halfway through, until chicken thighs are browned and crispy, 7 to 10 minutes more, or until the internal temperature is 165 degrees.
While the chicken is roasting, bring rinsed rice, ginger slices, remaining 1 cup coconut milk, remaining 1/2 tsp Diamond Crystal or 1/4 tsp Morton kosher salt, and 1 cup water to a boil in a medium saucepan over medium-high heat. Reduce heat, cover, and simmer until liquid is absorbed, 15–20 minutes. Remove pan from heat. Fish out and discard ginger slices. Re-cover pan and let rice sit until ready to serve.
Arrange chicken on a platter; drizzle with reserved marinade and top with cilantro leaves. Serve with coconut rice and lime wedges for squeezing over. (I served the chicken on individual plates over the coconut rice.)
Although I typically prefer vegetarian Ethiopian dishes, I felt compelled to try this chicken dish after seeing it on Milk Street. This chicken and red onion stew, Doro Wat, is the national dish of Ethiopia. I made Ethiopian Stewed Collard Greens, Gomen Wat, with my CSA collards as an accompaniment.
The recipe was adapted from a home cook, Tigist Chane in Addis Ababa, via 177MilkStreet.com, contributed by Courtney Hill. Ghee is substituted for Ethiopian fermented butter.
Instead of injera, Ethiopian flatbread, I served the stew over brown Basmati rice with warm naan on the side. The original recipe notes that it is important to make your own spice blend, berbere, to control the amount of heat in the finished dish. We omitted the optional hard-cooked egg garnish.
Yield: Serves 4 to 6
For the Berbere Spice Blend:
2 T smoked sweet paprika
1 T sweet paprika
1/2 to 1 tsp cayenne pepper
1 tsp ground ginger
1 tsp onion powder
1 tsp ground coriander
1 tsp garlic powder
1/2 tsp freshly ground cardamom
1/2 tsp dried basil, ground or crushed into a powder
1/4 tsp ground cumin
Combine all ingredients in a bowl and whisk to combine. Set aside.
For the Chicken Stew:
5 T ghee, divided
3 large red onions (about 2 pounds), finely chopped in a food processor
Kosher salt and freshly ground black pepper
about 5 T Berbere spice blend (see above) (I used the entirety of the spice blend)
12 medium to large garlic cloves, minced in a food processor
2 to 2 1/2 pounds boneless skinless chicken thighs, trimmed and halved
3 scallions, thinly sliced on a diagonal
1 jalapeño or Fresno chili, stemmed, seeded (if desired), and finely chopped, optional
2-3 hard-cooked eggs, peeled and sliced, optional (I omitted the eggs)
lemon wedges, to serve, optional
brown Basmati rice, for serving, optional
Injera or naan, for serving, optional
In a large Dutch oven over medium-high, heat 2 tablespoons of the ghee until shimmering. (I used a large, wide and shallow enameled cast iron pot.)
Add the onions and 1/2 teaspoon coarse salt, then cook, stirring occasionally and reducing the heat if the onions begin to brown before they soften, until lightly browned and completely softened, 10 to 15 minutes.
Stir in the remaining 3 tablespoons ghee, the berbere spice blend and 3/4 cup water.
Stir in the garlic, followed by the chicken.
Reduce to medium-low, cover and cook at a simmer, stirring occasionally, until a skewer inserted into the chicken meets no resistance, about 30 minutes.
Uncover, increase to medium-high and cook, stirring and scraping along the bottom of the pot, until the stew is thickened and a wooden spoon leaves a brief trail when drawn through the sauce, 5 to 10 minutes.
Taste and season with salt and pepper.
Serve topped with the scallions, chilies (if using) and sliced eggs (if using); serve with lemon wedges on the side, as desired. (I served it over brown rice with warm naan on the side.)
4 long green bell peppers (CSA), poblano, or Anaheim chiles (10 to 12 oz)
10 to 12 shishito peppers (6 to 8 oz)
1 bunch scallions, trimmed
1/2 cup hot pepper jelly
Basmati rice, for serving
Preheat a grill to medium-high (400°F to 450°F).
Cut limes in half. Squeeze 1 lime into a small bowl to equal 2 tablespoons juice; set juice aside and discard juiced lime halves.
Sprinkle chicken all over with coriander, 1 1/2 teaspoons salt, and red pepper flakes; rub evenly with 2 tablespoons oil. Set aside.
Brush long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and cut sides of remaining 4 lime halves evenly with remaining 2 tablespoons oil. Sprinkle evenly with remaining 1 teaspoon salt.
Whisk together pepper jelly and reserved 2 tablespoons lime juice in a small bowl.
Arrange long peppers/poblano/Anaheim chiles, shishito peppers, scallions, and limes, cut side down, on un-oiled grill grates. Grill, uncovered, turning scallions often, chiles and peppers occasionally, and leaving limes undisturbed, until gently charred, 3 to 4 minutes for scallions and limes, 4 to 5 minutes for shishito peppers, and 6 to 8 minutes for chiles. (It took even longer on my grill to char the vegetables.)
Transfer charred chiles, peppers, scallions, and limes to a baking sheet, and cover with aluminum foil to keep warm.
Arrange chicken thighs on un-oiled grates; grill, covered, until nicely browned and a thermometer inserted in thickest portion of meat registers 165°F, 4 to 5 minutes per side.
Brush tops of chicken thighs generously with some of the pepper jelly glaze, and grill, uncovered, until glaze is sizzling, about 1 minute.
Flip chicken, and repeat with second side. Remove chicken from grill.
Place grilled chicken and vegetables on a platter over a bed of cooked Basmati rice.
Squeeze grilled lime halves over chicken, chiles, peppers, and scallions.
In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
Transfer the chicken thighs to a platter and squeeze half the lemon over them.
Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.
I have a couple more late-summer corn recipes to share. This wonderful weeknight dish was very quick to prepare. We ate it with steamed CSA green beans drizzled with basil vinaigrette and roasted potatoes, also from my CSA share. Perfect.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I modified the method and proportions.
Trim chicken thighs and pat dry. Season chicken all over with salt and pepper.
Rub garlic and thyme on chicken, and set aside while preparing the rest of the ingredients.
Heat a large skillet over medium-high. (I used a large enameled cast iron pan with a lid available.) Add oil and 2 tablespoons of the butter, letting butter melt.
Add chicken and sear, undisturbed, until browned on both sides, about 4 to 5 minutes per side. Transfer chicken to a plate.
While the chicken is cooking, cut the kernels off the corn cobs. (I hold the corn upright in the center of a large bowl and cut off the kernels with a paring knife.)
Over medium heat, add remaining 4 tablespoons butter to the skillet. Cook, swirling occasionally, until the foam subsides and it smells nutty and toasty, 2 to 3 minutes. (Watch carefully to see that it doesn’t burn.)
Add corn kernels and a big pinch of salt and black pepper. Sauté until tender and golden brown, about 2 minutes.
Add chicken back to the skillet. Cover and cook until chicken is cooked through and corn is caramelized, about 5 to 10 minutes.
Remove from heat and taste corn, adding more salt and pepper if needed. (I removed the chicken prior to seasoning the corn.)
Stir in basil, scallion slices, and squeeze 2 lime wedges over the top.
If chicken was removed from the pan, scoop corn into a serving dish and top with the chicken.
Serve garnished with more sliced scallions, basil and/or lime wedges, as desired.