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This is not going to be traditional, but all of the flavors are there. It was a see what's in the fridge kind of recipe that ended up here.
2 whole chicken breasts cut in to bite sized chunks Large handful maybe 3/4 cup or more grape tomatoes 1/2 onion cut in quarter moons (onion cut in quarters and sliced) pinch of sugar 1 tablespoon candied or pickled jalapenos (or a fresh jalapeno diced) 4 cloves garlic minced 2-3 inch piece of ginger grated 1 tablespoon garam masala 1/4-1/2 cup pea milk or cream or yogurt 2 tablespoons nut butter (I used peanut butter because we have it) In a large bowl, mix garlic, ginger, garam masala and a dollop of milk or yogurt to make a paste. Add chicken to the bowl and massage the marinade into the chicken. Set aside. Put tomatoes, and jalapeno if you're using fresh, in a large dry skillet and cook tossing to move them around, on high heat until tomatoes are blackened a bit and blistered. Remove from pan. Add olive oil and onions and turn heat to medium low. Cook the onions slowly. As they start to become translucent add a pinch of sugar. Continue to cook until they turn brown and get good and carmelized. Remove onions. Add more oil to the pan and cook the chicken until cooked through. If you want to peel the tomaotes you can. I like the skins. Add the tomatoes to the chicken and schmoosh them with the back of your spoon. Add jalapenos, onions, and peanut butter, Stir to melt the butter. Add enough milk or yogurt to make a sauce and then add some hot water. Stir and simmer until all the flavors get to know each other. We served ours over rice with some naan on the side. So yummy!!! Yesterday was Mother's Day!! I was gifted a new Jamie Oliver cookbook and decided to give it a whirl. This turned out great, although I did tweak it a bit.
6 boneless skinless chicken thighs 3 cups chopped mushrooms 1 onion diced 3 red peppers- or a jar of roasted red peppers 1 tablesoon fresh rosemary leaves 3/4 cup red wine 1 big can (28 oz) plum tomatoes 3 cloves garlic minced water Whole Foods did not have jarred peppers yesterday so if you run into the same problem, you can just roast them on a gas burner or the grill. I turned the fire on my burner and set the peppers right in the flame. Let them char and blister. Once the skin turns black, toss them in a papaer bag and let them cool. Preheat the oven to 350 Using a large oven safe pan, turn the heat to medium high and add about a tablespoon of olive oil. Salt and pepper the chicken and cook in the oil. About 10 minutes turning half way through. Set the chicken aside on a warm plate. Add onion and let it simmer. Pull the peppers out of the bag if you aren't using the jar. Rub the skins off with your hand or a towel. Rip them open and chop. Once the onions are a little translucent add the peppers. Incorporate those and add the mushrooms and garlic. Once the musrooms get comfortable in the pan and lose that raw look add the wine. Turn the tomatoes out into a big bowl and squish each one with your hand. It's actually pretty fun! Add tomatoes to the sauce as well as the rosemary. If the sauce is too thick add a litte water. Return the chicken to the sauce and shimmy it in so it's covered. Place in the hot oven for an hour. We served this 2 ways. Cover the bottom of a large bowl with creamy polenta (you could also use pasta, but polenta is better) add chickjen and spooon the sauce over. OR put the chicken in a large bowl, spoon the sauce over and serve with grated parmesan cheese and warm crusty bread! Bon Apetit! |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
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