12/24/2023 0 Comments Chikoo recipesAnd that is okay! I want to tell you that it is okay. Pretty much every unwanted emotion you have not wanted to feel, you have felt this year. This has been a year of uncertainty, sadness, loss, injustice, high stress, high anxiety …. I like to add a little chopped coriander at this point – it works perfectly with the spices – but it is up to you.įollow Nigel on Instagram article was amended on 10 October 2022 to remove a mistaken mention of paprika in the introduction to the second recipe.It’s almost Christmas Eve! How have you been holding up? It has been one heck of a year hasn’t it? I hope your family and loved ones are safe and sound. Transfer to a serving dish or shallow bowls and spoon over a ribbon of soured cream. Immediately return the chicken to the pan, adjust the heat to a simmer, season and stir in the mustards, then leave for 25 minutes or so until the chicken is cooked. Cook for a minute or two, then pour in the stock and bring to the boil. Stir in the cumin, coriander and garam masala, continue cooking for a couple of minutes, then add the flour. (If the base of the pan is getting sticky with caramelised cooking juices, then all to the good.) Add a little more oil if the mixture looks at all dry. Slice the mushrooms, roughly the thickness of a pound coin, then stir them into the onions and let them cook for 4 or 5 minutes until they are taking on a little colour. While the chicken is set aside, add the onions and garlic to the pan, leaving them to cook until soft and honey coloured – about 12-15 minutes, with the occasional stir. Meanwhile, peel, halve and thinly slice the onions, both red and white. In a heavy, shallow casserole, warm the oil over a moderate heat, season the chicken with black pepper and a little salt, then brown lightly on both sides. ![]() I use thighs, but you could include the whole leg if you wish. What you get is a hearty stew of brown meat. There is something vaguely Hungarian about this – though I must admit it is a while since I crossed that particular bridge. ![]() Photograph: Jonathan Lovekin/The Observer ‘There is something vaguely Hungarian about this’: chicken with mushrooms, mustard and soured cream. Chicken with mushrooms, mustard and soured cream I serve this with a knife, fork and spoon. Remove the chicken and keep it warm, then turn up the heat and let the liquid reduce a little until slightly soupy. Thinly slice the potatoes into coins and add to the pan, return the onions and cover with a lid and leave to cook for 15-20 minutes until the chicken and potatoes are cooked.Īdd the olives and check the seasoning. Thinly slice the lemon and add to the pan with the saffron and enough stock to come halfway up the chicken pieces. Introduce the chicken breasts to the pan, letting them colour lightly on both sides. Heat a little olive oil in a wide pan, add the onions and let them soften and colour lightly. Cover with a plate and leave to marinate in a cool place for a good hour. ![]() Put the chicken breasts in a bowl, add the spice paste and toss to coat. Stir in the paprika, turmeric and cumin seeds and grind, introducing enough olive oil (about 3 tbsp) to make a loose paste. Add a pinch of salt and pound to a paste. ![]() Peel the garlic and place in a mortar or food processor. There is a richness to this recipe, despite the humble ingredient list. The lemons, sliced thinly, soften deliciously as the chicken, olives and potatoes cook. The leftovers are, of course, as much a treat as the rest of the bird, but for this week’s recipes I would go for broke with fat thighs and plump breasts from the best-bred bird to which our budgets will stretch. If I open the fridge on a Monday evening to the glorious sight of a leftover roast chicken on its platter, it is the drumsticks I head for, twisting them from the carcass and stuffing them into any sauce to hand (preferably garlic mayonnaise, but I wouldn’t say no to almost anything).
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |