Monthly Archives: June 2013

Indian Spiced Chicken

Serves 4| Hands-On Time: 30m| Total Time: 1hr 00m

Ingredients
1 1/2 pounds boneless, skinless chicken thighs
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon olive oil, plus more for the dish
1 medium yellow onion, thinly sliced
2 carrots, diced
1 clove garlic, finely chopped
2 1/4 cups low-sodium chicken broth
1/4 teaspoon ground cinnamon
1 tablespoon finely grated ginger
1/2 cup plain whole-milk yogurt
1/2 cup golden raisins
1/2 cup toasted almonds, chopped
1 cup basmati rice
6 to 12 sheets phyllo dough, thawed (optional)
4 tablespoons butter, melted (optional)

Directions
1.Heat oven to 400° F.
2.Cut each thigh in half. Season the pieces with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
3.Heat the oil in a large Dutch oven or skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
4.Add the onion, carrots, and garlic and cook for 1 minute. Pour in the broth and cook, stirring and scraping the bottom of the pan, for 1 minute.
5.Add the cinnamon, ginger, and the remaining salt and pepper. Bring to a boil. Remove from heat and whisk in the yogurt. Stir in the raisins, almonds, rice, and browned chicken.
6.Transfer to an oiled 8-by-11-inch baking dish or 2-quart casserole. If using the phyllo, butter the tops of 6 sheets, stack them on top of one another, and place on the casserole, molding to fit. If not using the phyllo, cover the casserole with foil. Bake until golden, 25 to 30 minutes.

source: http://www.realsimple.com/food-recipes/browse-all-recipes/indian-spiced-chicken-10000001586998/index.html
notes: I used heaping 1/2 tsp cayenne, 1 tsp curry, 2 tsp cinnamon, more than 1tbsp chopped ginger, 4 carrots, cooked rice and no raisins.

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Strawberry ice cream

2 cups fresh strawberries, hulled and chopped
3 tsp fresh lemon juice
2 large eggs
1/2 c + 1/8 c sugar, divided
medium pkg 473.18 ml heavy whipping cream
small pkg 236.59 ml milk
1 tsp vanilla extract

Directions:
1. Combine strawberries, lemon juice, and 1/8 cup sugar in a mixing bowl, set aside in fridge for 1 hour.

2. In large mixing bowl beat eggs until light and fluffy, about 2 minutes.

3. Gradually add 1/2 cups sugar, mixing well. Stir in milk and vanilla and mix well.

4. Add strawberries with juice and mix well.

5. Gently stir in whipping cream just until combined.

6. Pour into ice cream maker and follow manufacturer’s instructions.

7. I use a Donvier ice cream maker.