I have another wonderful Indian dish to share. I first spotted this mouth-watering dish on Safari of the Mind– the site of my like-minded blog friend, Loretta. I had to make it. 🙂
I doubled the amount of chicken in the original recipe -thinking it would be the highlight- but I was obsessed with the rice! I didn’t cut the chicken into pieces, but may opt to next time. I used 1 tablespoon of prepared Garam Masala powder but included the ingredients to prepare it below- I do think it would be even more delicious if it was prepared with the fresh spice blend. I also omitted the water in the marinade and the mint in the tempering. I baked the biryani rather than cooking it on the stove.
The recipe was adapted from Yummefy.com, via Loretta @Safari of the Mind. We ate it sautéed greens with garlic and cumin. Yum!
Yield: Serves 8 to 10
For the Marinade:
- 2 cups plain yogurt (I used Greek yogurt)
- 1/2 large yellow onion, very finely chopped (about 150 grams)
- 5 large garlic cloves, very finely chopped (about 1 T)
- 2-inch piece ginger root, very finely chopped (about 2 T)
- 4 to 8 green chillies, fresh, chopped, de-seeded and minced, to taste (I used jalapeños)
- 2 tsp turmeric powder
- 1/4 cup fresh lime juice, from 1 large lime
- 1/2 cup fresh cilantro, chopped
- 2 tsp coarse salt, or to taste
- 8 to 10 boneless skinless chicken thighs, cut into 1 1/2 in pieces, if desired
For the Masala Powder:
- 4 cloves
- 1 piece cinnamon, 1 inch
- 4 green cardamom pods
- 6 black peppercorns
- 1 teaspoon black cumin seeds
For the Rice:
- 2 cups basmati rice, or any other long-grain rice
- 4 cloves
- 6 green cardamom pods
- 1 piece cinnamon
- 1 bay leaf
- 1 teaspoon coarse salt, or to taste
- 4 tsp plus 1 T ghee, divided
- 2 T vegetable oil (I used canola oil)
- 3 large yellow onions, sliced
- 1 T vegetable oil
- 1/2 teaspoon saffron threads, soaked in 1/4 cup warm milk for 30 minutes
- 14 fresh mint leaves, for garnish, as desired
- 1 tablespoon chopped cilantro leaves, plus more for garnish, as desired
- 1 tablespoon slivered almonds, blanched and toasted
- Place yogurt in a large bowl and whisk, using a fork until smooth. Add onion, garlic, ginger, and chilies to a bowl and combine with yogurt, turmeric, lime juice, coriander leaves and salt.
- Place masala powder ingredients in an electric grinder and process to a fine powder. Add to yogurt mixture.
- Add chicken and massage with your hands for the marinade to coat and penetrate the chicken. Marinate, covered for 2 to 6 hours in the refrigerator.
- Wash rice at least 3 times until the water runs clear. Soak rice in water to cover by at least 1 inch for 15 minutes. Drain.
- Place a large pan on high heat and pour in 2 liters (8 cups) water. (I used a 4 quart pan.) Bring to a boil and then add drained rice, stirring gently. Toss in cloves, green cardamom pods, cinnamon, bay leaf and salt. Stir to mix, then cover with a lid. Simmer for 5 minutes on low heat or until half-cooked. Drain the rice. Set aside and allow to cool.
- Heat 4 teaspoons ghee and tablespoons oil in a pan and fry the sliced onions till caramelized and crisp. Set aside.
- Preheat the oven to 400 degrees. (200 degrees C)
- Drizzle 1 tablespoon of oil onto the bottom of a heavy saucepan and place the marinated chicken at the bottom, spreading it out in one layer. (I used a large enameled cast iron pan.)
- Spoon half the rice in a layer over the chicken. Drizzle 2 tablespoons saffron milk, 1/2 tablespoon ghee, and 1/2 tablespoon coriander leaves over the layered rice. Top with 1/2 the onions.
- Repeat one more layer with the remaining rice, saffron milk, ghee, coriander leaves, and onions.
- Cover the dish tightly with aluminum foil and then with a fitted lid.
- Place biryani in the preheated oven for 30-45 minutes, or until chicken is 165 degrees. Remove from the oven. Let the biryani rest, covered for 10 minutes. (Because the chicken pieces were whole, I baked it for 45 minutes.)
- Remove lid and foil, and garnish with mint and/or cilantro leaves and slivered almonds, as desired. Serve hot.
One Year Ago: Green Curry Pork Tenderloin
Three Years Ago: Jerk Chicken with Spicy Pineapple Sauce & West Indies Roti
Four Years Ago: Indian-Spiced Chicken Stew
Five Years Ago: Indian-Spiced Chicken & Spinach
Posted in Casserole, Chicken (Poultry), Recipes
Tags: baked rice, biryani, boneless skinless chicken thighs, cardamom, cardamom pods, casserole, chicken, chicken thighs, cilantro, cinnamon stick, cloves, cumin seeds, dinner, ginger, Greek yogurt, Indian, jalapeños, lime juice, masala, saffron, turmeric
This dish was a labor of love. Rick Bayless titled it “Simple” Red Mole, but I took the “Simple” away from my title. 🙂 The method is simple, but there were so many steps required to make this ultra-FABULOUS sauce I couldn’t describe the dish as simple. Every step was completely worth it! Mole is my absolute favorite and this is a wonderful version. When tasting the sauce for seasoning, I could have gobbled up the entire pot! I did simplify the recipe by using shredded rotisserie chicken in the filling. This recipe is from Rick Bayless’s Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine by Rick Bayless with Deann Groen Bayless and Jean Marie Brownson. We ate the enchiladas with rice, refried beans, and sautéed kale with spinach and garlic on the side.
Yield: Serves 6 to 9, with about 6 cups of sauce
For the Essential Sweet-and-Spicy Ancho Seasoning Paste:
- 8 garlic cloves, unpeeled
- 8 medium (about 4 ounces total) dried ancho chiles, stemmed and seeded
- 1 1/2 tsp dried oregano, preferably Mexican
- 1/2 tsp freshly ground black pepper
- scant 1/4 tsp freshly ground cloves
- 6 cups chicken stock, divided
To Finish the Dish:
- 3 T vegetable oil, plus a little more if needed
- 2 oz (about 1/2 cup) whole raw almonds (with or without skins)
- 1 medium white onion, sliced 1/8-inch thick, divided
- 1/4 cup raisins
- 2-3 ripe plum tomatoes
- scant 1/2 tsp cinnamon
- 1/4 cup (about 1 1/2 ounces) roughly chopped Mexican chocolate (I used Trader Joe’s 72% cacao Belgian dark chocolate)
- 2 slices firm white bread, toasted
- coarse salt, about 2 1/2 tsp, depending on saltiness of stock
- granulated sugar, about 1 tablespoon
- 18 corn tortillas (plus a few extra in case some break)
- a spoonful or two of sesame seeds, for garnish
- 3 cups cooked, coarsely shredded chicken (I used rotisserie chicken)
- rice, for serving, optional
- refried beans, for serving, optional
Make the Essential Sweet-and-Spicy Ancho Seasoning Paste:
- Roast the unpeeled garlic directly on an ungreased griddle or heavy skillet (I used a cast-iron skillet) over medium heat until soft (they’ll blacken in spots), about 10 minutes; cool and peel.
- While the garlic is roasting, toast the chiles on another side of the griddle or skillet: 1 or 2 at a time, open them flat and press down firmly on the hot surface with a spatula; in a few seconds, when they crackle, even send up a wisp of smoke, flip them and press down to toast the other side.
- In a bowl, cover the chiles with hot water and let rehydrate 30 minutes, stirring frequently to ensure even soaking. Drain and discard the water.
- Combine the oregano, black pepper, cumin, and clove in a food processor along with the chiles, garlic, and 2/3 cup of the stock. Process to a smooth puree, scraping and stirring every few seconds. If the mixture won’t go through the blender blades, add a little more liquid. Remove from the food processor and set aside.
Make the Mole:
- In a medium-size (4 to 6-quart) pot (I used an enameled cast iron pot), heat 1 1/2 tablespoons of the oil over medium. Add the almonds and cook, stirring regularly, until lightly toasted, about 2 minutes. Using a slotted spoon, remove the almonds to a food processor.
- Add half of the sliced onion to the pan and cook, stirring frequently, until richly browned, about 5 to 10 minutes. Use the slotted spoon to scoop the onions in with the almonds, leaving behind as much oil as possible. (If needed, add a little more oil or lard to the pan, let heat, then continue.)
- Add the raisins, stir for a minute as they puff, then use the slotted spoon to scoop them in with the almonds.
- Roast the tomatoes on a foil-lined baking sheet 4 inches below a very hot broiler until blackened on one side, about 6 minutes, then flip them over and roast the other side.
- Once the tomatoes are cool, peel and add to the almond mixture in the food processor, along with the cinnamon, chocolate and toasted bread. Add 1 cup of the stock and blend to a smooth puree, scraping and stirring every few seconds.
- Return the pot to medium-high heat, and, if necessary, add a little more oil or lard to coat the bottom lightly. When very hot, add the ancho mixture and cook, stirring almost constantly, until darker and very thick, about 5 minutes.
- Add the pureed almond mixture and cook, stirring constantly for another few minutes, until very thick once again.
- Stir in the remaining 4 1/3 cups stock, partially cover and simmer, stirring occasionally, over medium-low for 45 minutes. Taste and season with salt and sugar. (The sugar balances the strong flavors.)
Finish the Enchiladas:
- Warm a plate for each person in a warming drawer or in the oven on the lowest setting.
- Warm the tortillas: I put 6 to 8 tortillas at a time on a microwave safe dish (I have a tortilla warmer) covered with a damp paper towel and lid or plastic wrap. Heat for 1 minute or until warm, soft and pliable.
- Toast the sesame seeds in a small skillet, stirring frequently, over medium heat until golden, 1 to 2 minutes.
- In a medium-size saucepan, combine the chicken with 1 1/2 cups of the mole and warm over medium heat. Bring the remaining mole to a simmer.
- To serve: Quickly make the enchiladas by scooping 2 generous tablespoons of chicken onto a tortilla, rolling it up and placing it on a warm dinner plate. Continue making enchiladas, arranging 2 or 3 per plate, then douse them liberally with the hot mole. Strew with the remaining sliced onion and toasted sesame seeds.
- The finished mole will keep for several days, covered and refrigerated; it also freezes well. Reheat, taste and adjust the seasonings before finishing the dish.
- Leftover chicken, pork, shredded roast, turkey, grilled steak, or even roasted squash or sweet potato mixed with grilled onion and/or blanched greens would also be wonderful fillings.
- The sauce could be served over poached chicken with rice on the side as an alternative special dinner.
One Year Ago:
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Posted in Chicken (Poultry), Recipes, Sauces
Tags: almonds, ancho chiles, chiles, cinnamon, cloves, corn tortillas, dark chocolate, dinner, enchiladas, Mexican, mole, raisins, Rick Bayless, rotisserie chicken, sesame seeds, tomatoes, white onions
This dish was a HUGE hit! We were all fighting over the leftovers!! 🙂 It’s a great dish to feed a crowd. I substituted boneless, skinless chicken thighs for a whole chicken, ground cardamom for cardamom pods, and golden raisins for barberries or currants. The resulting dish was full-flavored with perfectly cooked Basmati rice and very tender chicken. I LOVE one pot meals- and anything with caramelized onions. The addition of fresh parsley, dill and cilantro added color and brightness. This recipe was adapted from “Jerusalem: A Cookbook” by by Yotam Ottolenghi and Sami Tamimi, via the New York Times. In order for the chicken and rice to be cooked perfectly, the chicken must be seared and browned before adding to the rice and the water must be boiling before adding to the dish, covering, and completing the cooking process. No one in my crowd opted to top the dish with Greek yogurt- maybe next time. DELICIOUS!!
Time: 1 hour, plus 30 minutes cooking and 10 minutes resting
Yield: 4 to 6 servings
- 2 1/2 tablespoons barberries, currants, dried cranberries, or golden raisins (25 grams)
- 4 tablespoons olive oil, divided
- 2 medium onions, thinly sliced (2 cups/250 grams)
- 2 1/4 pounds skin-on, bone-in chicken thighs (1 kilogram), or 1 whole chicken, quartered, or 10 boneless, skinless chicken thighs (about 3 pounds)
- coarse salt and freshly ground black pepper
- 10 cardamom pods or 1/4 teaspoon ground cardamom
- rounded 1/4 teaspoon whole cloves
- 2 long cinnamon sticks, broken in two
- 1 2/3 cups white Basmati rice (300 grams)
- 2 1/4 cups boiling water (550 milliliters)
- 1 1/2 tablespoons flat-leaf parsley leaves, chopped
- 1/2 cup dill leaves, chopped
- 1/4 cup cilantro leaves, chopped
- 1/3 cup Greek yogurt (100 grams), mixed with 2 tablespoons olive oil (optional topping)
- If using barberries: Put 3 T (40 grams) sugar and scant 3 tablespoons water in a small saucepan and heat until the sugar dissolves. Remove from the heat, add the barberries, and set aside to soak. If using currants, cranberries, or golden raisins you do not need to soak them in this way.
- Meanwhile, heat 2T olive oil in a large sauté pan for which you have a lid over medium heat. Add the onion, and cook for 10 to 15 minutes, stirring occasionally, until the onion has turned a deep golden brown. Transfer the onion to a small bowl and wipe the pan clean.
- Place the chicken in a large mixing bowl and season with 1½ teaspoons each salt and black pepper. Add the remaining 2T olive oil, cardamom, cloves and cinnamon and use your hands to mix everything together well. Heat the frying pan again and place the chicken and spices in it. Sear chicken for 4 to 5 minutes on each side and remove from the pan (this is important as it par-cooks the chicken). The spices can stay in the pan, but don’t worry if they stick to the chicken. Remove most of the remaining oil as well, leaving just a thin film at the bottom. Add the rice, caramelized onion, 1 teaspoon salt and plenty of black pepper. Drain the barberries, if using, and add them as well; otherwise add the dried fruit being used. Stir well and return the seared chicken to the pan, pushing it into the rice.
- Pour the boiling water over the rice and chicken, cover the pan, and cook over very low heat for 30 minutes. Take the pan off the heat, remove the lid, quickly place a clean tea towel over the pan, and seal again with the lid. Leave the dish undisturbed for another 10 minutes. Finally, add the herbs and use a fork to stir them in and fluff up the rice. Taste and add more salt and pepper if needed. Serve hot or warm with yogurt mixture if you like.
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Posted in Casserole, Chicken (Poultry), Recipes
Tags: Basmati rice, cardamom, chicken thighs, cilantro, cinnamon sticks, cloves, dill, dinner, Israeli, Jerusalem, Middle Eastern, Ottolenghi, rice
As much as I love trying new recipes, we made a gold standard summer meal for friends the other night. Palestinian chicken with Israeli couscous– we make it at least once a summer.
The whole milk Greek yogurt based marinade really makes the entire dish. It’s moist, tangy, and very flavorful with the addition of many spices. I have made it in the past with plain whole milk yogurt and with low-fat Greek yogurt but I was not as pleased with the results – whole milk Greek yogurt is perfect. Simple and tasty- the kids enjoyed it too.
This recipe was adapted from The Barbecue Bible by Steven Raichlen. I recommend doubling the recipe. 🙂
- 4 to 6 boneless, skinless chicken breasts OR 8 boneless, skinless chicken thighs
- 1 cup plain whole-milk Greek yogurt
- 3 T fresh lemon juice
- 6 cloves garlic, minced
- 1 tsp coarse salt
- 1/2 tsp ground cinnamon
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground cardamom
- 1/8 tsp ground cloves
- Combine the yogurt, lemon juice, garlic, salt, cinnamon, pepper, cardamom, and cloves in a non-reactive baking dish. (I use glass.) Whisk to blend.
- Add the chicken breasts or thighs, coat each completely with marinade, and arrange in one layer.
- Cover and let marinate in the refrigerator, 4 hours to overnight. (The longer the better.)
- Preheat the grill. When ready to cook, oil the grill grate. Remove the chicken from the baking dish and grill until cooked through.
Posted in Chicken (Poultry), Grilling, Recipes
Tags: cardamom, chicken breasts, chicken thighs, cinnamon, cloves, dinner, Greek yogurt, grilled, kid-friendly dinner, lemon juice, marinade, Middle Eastern, Palestinian