Persian Chicken

Sometimes, you look at the chicken that you’ve taken from the freezer for dinner, and think; “What now?”. Yet another casserole, pasta dish or risotto seems like you have fallen into a school dinner rut – so be inspired and dust off a cookbook, which is what I did last week. Always short of time, I wanted to indulge myself with some spices – they always cheer me up and relax me –  and Persia (a whole shelf of my spice rack) seemed like a good place to start. So here’s the Persian chicken, which admittedly resembled cat sick, but tasted great. I’m not really selling this, am I?

SONY DSC

Carol’s Persian chicken

Chicken breast

Cardomon 18 pods

Fresh ginger 1 tbsp

Cumin ground 1 tsp

Chili half a tsp

Onions about 6

Garlic – 2 cloves

Saffron threads 1 tsp

Lime  – fresh

Ras al hanout or Garam Masala – 1 tbsp

Yoghurt 250 ml – I used Greek

Single cream 125ml

Almonds, chopped or flaked.

Sautée the onions slowly, until they’re brown and slightly crisped. Not burnt, not sloppy hot dog, but sweet and caramelised. Remove and drain, cool and them pound with the saffron.

Fry the chicken in bite sized pieces until sealed, then add the cardomon seeds, taken from the pods and ground to a powder, chili, ginger, garlic, and half the cumin. Fry for a minute on a lower heat. Add the onion pulp. Mix the yoghurt cream a little salt and the rest of the cumin and add to the chicken. Squeeze over the lime. Cook until the chicken is cooked through, Add the ras al hanout and wait  – oh, 5 minutes or so.

Serve on basmati – I added raisins, and lime and orange zest to mine. Scatter over the almonds. It’s fragrant, delicate, with a back heat. Loved it. Some fresh coriander would have helped to make it look less like cat sick 🙂

 

 

Advertisements

2 Comments (+add yours?)

  1. zofiac
    Aug 15, 2016 @ 11:42:22

    What do you do with the cardomon pods? Sounds lovely though!

    Reply

    • Carol Byrne
      Aug 15, 2016 @ 11:48:44

      haha I just edited it 🙂 The seeds are removed from the pods (I press on the pod with a flat knife) and ground in my coffee grinder, it is really, really tasty. Not just another curry, quite delicate and different. Filling though.

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: