If you keep coming back, you must really like me and my blog. I just realized how much of a mess it is and tried to organize it a bit. I added different pages above for ease of navigation. I hope that helps somewhat. It still needs a lot of work and I appreciate your patience. You have no idea how much I appreciate you. I am learning as I go. My biggest frustration is that my pictures never look as good as other bloggers’. I had no clue it takes skills to take a good food photo! (I’m also blaming it partially on my digital camera. My birthday is coming up, hint, hint husband!) So, now I’m educating myself in food photography field and I hope you’ll stick around to see the progress. As much as I am embarrassed by my photos, I will not change them. I need the evidence of improvement. My recipes need to be more balanced out, as well. There is only one chicken recipe here! What the heck? I make chicken at least three times a week! Please, please, please leave me your comments and suggestions. They will help me tremendously in an attempt to not disappoint my fans – you.
That being said, I should add another chicken recipe right now, don’t you think? Again, sorry for the lousy picture but know that this dish tastes way better than it looks. The original recipe called for 17(!) cloves of garlic for one pound of chicken! (That’s enough to kill Bella and that would be fine by me as I’m not the Twilight fan). Instead, I used only 4 cloves. It gave me the garlicky flavor I like without overpowering the dish. I also minimized the amount of chili peppers, but feel free to use as many as you can handle. I served it with Kurdish style rice made with naan bread.
1 pound cut Chicken (I used boneless skinless breast, but you can use any part)
4 cloves of Garlic, divided
2-3 Thai Green Chili (I used one jalapeno pepper)
1 teaspoon Ginger, grated
1 small Red Onion, thinly sliced
½ tablespoon Lemon Juice
¼ cup Yogurt
½ teaspoon Turmeric (optional, just for color)
6 whole Cloves (optional)
2 whole Cardamom (optional)
3 tablespoons Olive Oil
For Kurdish Pilaf:
½ cup Basmati Rice
1 Naan Bread, torn in pieces
3 teaspoon Salt
In a food processor, combine 3 garlic cloves, ginger and chili and pulsate to make a paste. Mix it with yogurt, a pinch of salt and lemon juice. Marinate the chicken with it for a couple of hours.
Before heating a non-stick skillet, add olive oil, smashed garlic clove and cloves and cardamom if you are using them. Heat the skillet over medium heat. Slow heating of the skillet infuses the oil with the flavors of garlic and cloves.
When oil is hot enough and garlic and cloves are sizzled though, remove them from the skilled (reserving the oil) then add onions. Let it sauté until translucent. Add marinated chicken and turmeric (for intense yellow color). When chicken is half cooked, add salt to taste.
Cook on medium low heat stirring occasionally for 20-30 minutes or until juices run clear. Serve with your choice of rice or bread. This dish doesn’t have any gravy, but it is not “dry”.
Rinse rice in hot water. Place rice in a bowl, add water to cover and then let it sit in water for 30 minutes.
In a medium size pot, bring 4 cups of salted water to a boil, add drained rice and cook for 10 minutes (rice will rise to the top when it’s done). Drain rice through the sieve and let it sit for a few minutes to drain well.
Using the same pot, heat 2-3 tablespoons oil then add pieces of naan bread covering the bottom of the pot. Pour rice on the top of the bread, cover and simmer on low heat for 5 minutes.
Meanwhile, in a small saucer heat 2 tablespoons oil until very hot and using a spoon, slowly pour over rice. Place two paper towels over the pot and then cover. This will help absorb all moisture.
Cook on low heat for another 5 minutes without opening the lid.
This rice is extra fluffy and light while the bread is flavorful and crisp, creating such a nice contrast. Love this!
Jas is a cheesecake addict and the author of the Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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