HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label One pot dishes. Show all posts
Showing posts with label One pot dishes. Show all posts

Thursday, March 14, 2013

Indian-Spiced Chicken with Chickpeas and Spinach adapted from Bon Appetit



         While we're all anxiously awaiting Spring, Winter weather is still in our forecast.  Cold temperatures and Indian-inflected dishes seem made for each other.  This dish, which appeared in last month’s Bon Appetit, really drives that point home.  It’s a rich stew full of the aromas of the sub-continent but without most of the heat that gives Indian food its reputation for spice.  It’s all in one pot and if you serve it with Naan, that’s all you’ll need.  But Basmati Rice would make a great accompaniment too.   I’ve been a fan of Indian cooking ever since I was kid and working in London for a summer.  Believe it or not, the British national dish is said to be Chicken Tikka Masala, a colonial era import from, where else, India. One thing that seems universal in how Indians prepare chicken is that they inevitably skin the bird.  Since I find this a very tedious thing to do, I was pleased to see that our local Whole Foods sells skinned chicken parts.  Not just any chicken parts either but air-chilled chicken parts! (To see why that is important you only need read   http://www.chewingthefat.us.com/2012/09/vinegar-braised-chicken-on-bed-of-leeks.html.)  But as to why Indians always skin their chickens, I went to an expert.

Thursday, January 12, 2012

Chicken with Prosciutto, Chard and Pine Nuts


It's easy to see why it is called
Rainbow Chard
         I have significant lapses in my culinary adventures.  Before I made this perfect weeknight dinner with its amazing range of delicious tastes and textures, I had never cooked Chard.  I will not go so far as to say I had never eaten  Chard but it certainly has never been something I actively sought out of any menu I can remember. I imagined a bitter taste, something akin to some truly unpleasant experiences I have had with collard greens.  But in the spirit of locovore eating, nothing makes more sense in January than eating this very hardy vegetable. You can find freshly cut at Winter Farmer’s Markets. Mine, I confess, came straight from California via Fairway Market.  Hardly local but certified organic.