I love the flavors and aroma of Indian food. This dish offers a great protein source from chicken, carbohydrates from the rice and disease-fighting antioxidants from the herbs and spices. Serve with raw leafy greens, too!
INDIAN SPICED CHICKEN AND TOMATO RICE adapted from eat.drink.smile
ingredients:
For Tomato Rice:
1/2 onion, chopped
2 cloves cardamom, crushed
1 cinnamon stick
2 bay leaves (fresh preferably, but dried works)
1 cup rice
2 cups water
2 medium tomatoes, chopped
2 tablespoons ghee (or butter)
2 tablespoons cilantro, chopped (optional)
kosher salt
For Mom’s Indian Spiced Chicken:
2 onions, grated
2 tomatoes, grated
1 cinnamon stick
2 cardamom cloves, crushed
3 cloves
1 bay leaf
1 tablespoon ginger grated
1 tablespoon garlic grated
1 tsp turmeric powder
1 tsp cayenne pepper
1 tsp cumin
1 tablespoon yogurt
1 whole chicken, cut into 10 pieces (or 3 lbs boneless, skinless chicken thighs cut into chunks)
1/2 cup water (or chicken stock)
Juice of 1 lime
2 tablespoons freshly chopped cilantro
kosher salt
directions:
For Tomato Rice:
Heat a little bit of oil in a pan over medium heat. Add the onion, cardamom, cinnamon stick, and bay leaves to the oil and let cook until aromatic and the onions are starting to turn a deep brown, about 10 minutes. Add the rice and season with salt. Toss the rice in the oil and spices to get everything well coated. Cook the rice for about 1 minute before adding the water. Bring the rice to a boil over high heat, then lower the heat to medium low and cover the pot. Add chopped tomatoes to the rice. Cook for 20 minutes until the rice is tender. Before you are ready to serve, add the ghee to the rice and then garnish with cilantro.
For Mom’s Indian Spiced Chicken:
Heat some oil in a pot over medium heat and add the cinnamon stick, cardamom, cloves, bay leaf. Once the oil is perfumed, about 2 minutes, add the grated onion and tomato and cook until these vegetables start to brown, about 10 minutes. Add the ginger, garlic, turmeric, cayenne, and cumin and cook for about 5 more minutes. Cook this mixture down until all the moisture is evaporated – it should look like a seasoning paste, not so much like a tomato sauce. Add the yogurt and cook for about 30 seconds before adding in the chicken. Season everything with salt and then add the water. Let this simmer for about 25-30 minutes until all the chicken is cooked and tender.
Once the chicken is tender and the sauce has reduced, add lime juice to taste (you may not use the whole lime – but add as much as you like!). Lastly before serving, sprinkle with some fresh cilantro and serve with tomato rice.
“Dwelling on the negative simply contributes to its power.” ~Shirley MacLaine.
Bring positivity to power!
Be Well. Nourish.Hydrate.Rejuvenate. ~Meg @REJOOV
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