Chicken Rice Pilaf

My entire family loves one-pot chicken and rice dishes. I personally thought that I brought this one to another level by serving it with sautéed Indian-spiced CSA kale. 🙂

This recipe was adapted from Food and Wine, contributed by Asha Gomez. I used ground cardamom, chicken thighs, and increased the garlic. It was a fabulous weeknight dish!

Yield: Serves 6
  1. In a large saucepan, heat the ghee. Add the onion, cardamom, star anise and a big pinch of salt and cook over moderately high heat, stirring, until the onion is softened and browned, 8 to 10 minutes.
  2. Add the garlic and turmeric and cook, stirring, until fragrant, 2 minutes.
  3. Add the chicken and 
cook over moderate heat for 4 minutes, stirring to coat it with the aromatics.
  4. Add the stock to the pan and bring to a boil over moderately high heat.
  5. Stir in the rice and return to a boil, then cover and simmer over low heat until the water is absorbed and the rice is tender, about 15 minutes.
  6. Remove from the heat and let steam, covered, for 15 minutes.
  7. Fluff the pilaf with a fork and season with salt to taste.
  8. Transfer to a bowl, discarding the cardamom pods (if using) and star anise. (The star anise is so pretty that I left it in the dish!)
  9. Garnish with 
raisins, chopped cilantro and chopped toasted almonds, as desired. Serve.

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Weeknight Fancy Chicken & Rice

The New York Times recently published cookbook reviews in their weekly Food section. Dishes from each book were featured. This dish is from a book with fusion dishes from the American South and Southern India. What’s not to love?

They described this dish as “a truly glorious one-pot weeknight meal.” Perfect. It was full-flavored, fast and fabulous.

This recipe was adapted from The New York Times, adapted from “My Two Souths” by Asha Gomez, contributed by Sara Bonisteel. I used ground cardamom instead of pods, chicken thighs instead of breasts, and increased the garlic. Delicious!

I’m bringing this dish to Angie’s Fiesta Friday #140 this week, co-hosted by Julie @Hostess at Heart and Linda @Fabulous Fare Sisters. Enjoy!

Yield: 4 to 6 servings

  • ¼ cup ghee (or use unsalted butter, melted, browned, skimmed, and strained)
  • 2 medium (or 1 large) yellow onions, peeled, halved and thinly sliced
  • 1/2 teaspoon ground cardamom (or 6 green cardamom pods, crushed)
  • 3 whole star anise
  • 1 ¼ teaspoons kosher salt, divided
  • 10 garlic cloves, finely chopped
  • 1 ½ teaspoons turmeric powder
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 3/4-inch pieces
  • 2 ¼ cups chicken stock
  • 1 ½ cups white Basmati rice
  • ¼ cup chopped dried apricots or cranberries
  • ¼ cup roasted sliced almonds (or raw almonds, toasted), hazelnuts, or pine nuts
  • ¼ cup chopped cilantro leaves
  1. In a medium saucepan with a lid, melt ghee over medium-high heat.
  2. Add onions, cardamom, star anise and 1/4 teaspoon salt. Cook, stirring frequently, until onions are soft and a very deep golden brown, about 15 minutes, lowering heat if necessary to keep from burning them.
  3. Add garlic and turmeric; cook and stir for 1 to 2 minutes, or until very fragrant.
  4. Add chicken and cook for 4 minutes, stirring to coat chicken with the onion mixture.
  5. Add stock and remaining salt, increase the heat and bring to a boil.
  6. Add rice, stir and cover. Reduce heat to low and simmer until the rice has absorbed liquid, about 12 minutes.
  7. Remove from heat and let stand, covered, for 12 minutes. Remove lid and fluff rice with a fork.
  8. Transfer chicken and rice to a bowl, if desired. Remove and discard cardamom pods, if using, and star anise.
  9. Garnish with apricots, almonds, and cilantro. Serve at once.

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Pressure Cooker Masoor Dal (Split Red Lentils) with Spinach

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Every time I have made an Indian dal, I tell myself that I really need to make it in a pressure cooker to save time. Spotting several dal recipes in a pressure cooker cookbook made me take the plunge. Such a time saver! This dish cooks on high pressure for only ONE minute… What have I (or you!) been waiting for? 🙂

This dal is super creamy and thick. I loved that it was loaded with fresh spinach. We ate it served over brown Basmati rice, but because we love scooping it up with naan or roti, bread was an essential add-on to this meal as well. This recipe was adapted from Hip Pressure Cooking: Fast, Fresh, and Flavorful by Laura D.A. Pazzaglia. I think this will wrap up my recent pressure cooker frenzy- for now, at least! 🙂

For the Dal Base:

  • 4 cups dried masoor (red split lentils)
  • 8 cups water
  • 4 T vegetable oil
  • 4 to 6 cups chopped fresh spinach
  • 2 T peeled and finely chopped fresh ginger root
  • 2 T pressed garlic
  • 4 tsp garam masala
  • 2 tsp ground turmeric
  • 2 tsp amchoor (mango powder) (I omitted this)
  • 2 to 4 tsp coarse salt, to taste
  • boiling water, to adjust texture to taste

For the Tadka:

  • 6 T ghee or vegetable oil
  • 2 tsp cumin seeds
  • 2 tsp mustard seeds
  • 2 bay leaves
  • 1 tsp crushed red pepper flakes
  • 2 tsp paprika
  • 2 strips of lemon zest
  1. Rinse and drain the red split lentils. Pour into a medium bowl, cover with water and let soak for about 20 to 30 minutes. Rinse, drain, and then add to the base of the pressure cooker.
  2. Add the water, oil, spinach, ginger, garlic, garam masala, turmeric, and amchoor (if using).
  3. Close and lock the lid of the pressure cooker; cook at high pressure for 1 minute.
  4. Turn off the heat and allow the pressure to release naturally as the pot lowers in temperature, about 15 to 20 minutes. (The dal will continue to cook.)
  5. Meanwhile, prepare the tadka: Heat the ghee in a small saucepan over medium heat. When hot, add the cumin and mustard seeds. When the seeds begin to crackle, stir in the bay leaves, red pepper flakes, and the paprika.
  6. Remove from the heat and add the lemon zest. Stir well.
  7. When the cooker is open, mix the dal well and add the salt. Adjust the consistency with boiling water as you desire.
  8. Pour the tadka over the dal just before serving. Stir to incorporate, if desired.

Note: Leftover dal can be made into fritters, pan-fried, and served with tzatziki or tahini sauce. Great!!

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Indian-Spiced Chicken

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I may need this cookbook!! (I’ve also tried the German Apple Cake & Busy Day Chocolate Cake from this book- both absolutely wonderful!!) In this dish, chicken thighs are braised in a delicious and spicy tomato sauce. We ate it with Butternut Squash Basmati Rice (the inspiration for the meal), warm naan, and sautéed kale & chard (with CSA leeks & garlic). A WONDERFUL hearty feast on a cold and rainy day!!

This recipe was adapted from Mad Hungry by Lucinda Scala Quinn, via Martha Stewart Living. I used ghee instead of vegetable oil, increased the amount of garlic, and used a jalapeño.

Angie of The Novice Gardener asked for Indian food, so I am bringing this one to Fiesta Friday #41 this week! Enjoy!

  • 2 tablespoons vegetable oil or ghee
  • 10-12 boneless, skinless chicken thighs
  • coarse salt and freshly ground black pepper
  • one small onion, chopped
  • 6 cloves of garlic, minced
  • 1-inch piece fresh ginger, peeled and finely grated
  • 1 small green chile (I used a jalapeño)
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne
  • 2 tablespoons garam masala
  • 1 28-ounce can pureed tomatoes
  • 1/2 cup water
  • 1/4 cup heavy cream
  1. Heat a large skillet over medium-high to high heat. Add 2 tablespoons ghee or vegetable oil.
  2. Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
  3. Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes.
  4. Add spices and cook for 30 seconds.
  5. Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
  6. When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.

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Pasta with Greens, Caramelized Onions & Garlicky Bread Crumbs

I thought that the anchovies would be the “I can’t place my finger on the flavor” component in this dish – like in Caesar salad dressing. 🙂 Maybe because I was anticipating their flavor, I was positive that I could distinctly taste them in the final dish but my husband completely disagreed. This dish is so ultra full-flavored with the garlicky bread crumbs and caramelized onions, the anchovies really don’t stand a chance of standing out.
 
I really love that I could use my HUGE assortment of CSA greens in this meal! This recipe was adapted from the New York Times, via The Golden Earthworm Organic Farm. I used ghee instead of butter and panko instead of bread crumbs. I also modified the proportions of garlic, onions, greens, and pasta. I used our favorite Italian fresh pasta– so special and delicious!
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  • 3 tablespoons ghee, butter, or olive oil
  • 5 anchovy fillets
  • 4 garlic cloves, finely chopped
  • 2/3 cup bread crumbs or panko
  • 1 tablespoon extra virgin olive oil, plus additional for drizzling
  • 2 medium yellow onions, halved from stem to root and thinly sliced crosswise
  • Kosher salt and pepper
  • 1 1/2 pounds Swiss chard, kale, and/or beet or turnip greens, ribs removed, leaves chopped into ribbons
  • 12 oz to 1 pound whole-wheat pasta, such as fusilli, or fresh pasta (I used fresh orecchiette)

1. In a large skillet over medium heat, melt the butter or ghee. Add 3 anchovies to the skillet; cook until melted, about 2 minutes. Add the garlic and cook 1 minute. Stir in the bread crumbs and toast until golden, 3 to 4 minutes. Transfer to a bowl.

2. Wipe the skillet clean and return it to a medium-high heat. Add the oil, the onion and a pinch of salt. Cook, stirring occasionally, until very soft and caramelized, 15 to 20 minutes. Chop the remaining 2 anchovies and add them to the skillet. Cook until melted. Add the greens (adding the longer cooking greens such as kale first), a handful at a time, and cook until wilted, about 4 minutes. Cover and keep warm.

3. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain well. Toss with the greens and bread crumbs, season with salt and pepper and drizzle with oil, if desired.

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