Text 4563, 103 rader
Skriven 2013-09-11 22:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: chayotes
================
-=> Quoting Nancy Backus to Jim Weller <=-

 JW> insipid / offputting / nasty

 NB> At $1.39 a piece, I left them sitting there.

Good move!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Kenji's Chicken Tikka Masala
Categories: Indian, Chicken
  Servings: 4

      5 lb bone-in chicken pieces
           (breasts, legs, or a mix),
           skin removed
      3 TB toasted ground cumin
      3 TB toasted paprika
      2 TB toasted ground coriander
           seed
      2 ts ground turmeric
      1 ts cayenne pepper
     12    cloves garlic, grated,
           divided
      3 TB fresh ginger, grated,
           divided
      2 c  yogurt
    3/4 c  fresh juice
           Kosher salt
      4 TB butter or ghee
      1 lg onion, thinly sliced
     28 oz can whole peeled tomatoes,
           roughly mashed
    1/2 c  roughly chopped cilantro
           leaves and tender stems
      1 c  heavy cream 

Place the chicken pieces on a cutting board with the flesh-side up.
Score deeply at 1-inch intervals with a sharp knife. Place in a
large rimmed baking dish.

Combine cumin, paprika, coriander, turmeric, and cayenne in a small
bowl and mix well. Set aside 3 tablespoons of spice mixture. Combine
remaining 6 tablespoons spice mixture, 8 cloves garlic garlic, 2
tablespoons ginger, yogurt, 1/2 cup lemon juice, and 1/4 cup salt in
a large bowl and whisk to combine. Pour marinade all over chicken
pieces, using hands to coat every surface. cover loosely and
refrigerate. Refrigerate and allow to marinate for at least 4 hours
and up to 8, turning occasionally.

Meanwhile, heat butter or ghee in a large Dutch oven over
medium-high heat until melted and foaming subsides. Add onions,
remaining 4 tablespoons grated garlic, and remaining 2 tablespoons
ginger. Cook, stirring frequently, until dark and beginning to char
in spots, about 10 minutes. Add reserved spice mixture and cook,
stirring frequently, until fragrant, about 30 seconds. Add tomatoes
and half of cilantro, scraping up any browned bits from bottom of
pan with a spoon. Simmer for 15 minutes, then puree using a hand
blender or by transferring to a tabletop blender in batches.

Stir in cream and remaining quarter cup lemon juice. Season to taste
with salt, then set aside until chicken is cooked.

TO COOK ON THE GRILL: Light one chimney full of charcoal. When all
the charcoal is lit and covered with gray ash, pour out and spread
the coals evenly over half of coal grate. Set cooking grate in
place, cover gill and allow to preheat for 5 minutes. Clean and oil
the grilling grate. Wipe excess marinade off chicken and place over
hot side of grill, flesh-side-down. Grill without moving until well
charred, 5 to 7 minutes. Flip chicken and cook until second side is
charred, another 4 to 5 minutes. (Chicken will not be completely
cooked through—this is ok). Transfer to cutting board and allow to
rest 10 minutes.

TO COOK UNDER THE BROILER: Line a broiler pan with heavy duty
aluminum foil and preheat the broiler to high with the rack set 6
inches below broiler element. Wipe excess marinade off chicken and
place on foil-lined pan, flesh side up. Broil until charred and
blackened on surface, about 8 minutes (chicken will not be
completely cooked through—this is ok). Transfer to cutting board and
allow to rest 10 minutes.

Remove chicken from bone using a sharp knife and cut into rough
bite-sized chunks. Transfer chicken chunks to pot of sauce. Bring to
a simmer over medium heat and cook, stirring frequently, until
chicken is just cooked through, about 10 minutes. Sprinkle with
remaining cilantro, then serve immediately with rice or Grilled Naan


  From: Serious Eats                    
 
MMMMM-------------------------------------------------


YK Jim


... The most vile product on the market today, now with added odiousness!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)