Archive for July 25, 2008
Easy succulent dish creates a wonderful one pot wonder full of complex flavors which is surprising to your family and guests – they will think you have cooked for hours, when in fact – it took one hour just sitting there on the stove top! – You could do this in a crock pot as well after you brown your chicken. Serve over basmati rice, brown rice, with cous cous or pasta. Dish is full of lively colors and is a great party dish or pot luck dish since it easily impresses. The fruit and little amount of curry in this dish only adds to the delightfully full flavor this recipe provides.
- Whole chicken cut up into eight pieces.
- Save giblets/neck to create own chicken stock to be used in dish.
- 1 cup green or red seedless grapes
- 3/4 cup raisins
- 1 cup cherry or grape tomatoes
- 1 onion chopped
- 1 cup mushrooms (I used baby bellas)
- 2 scallions minced
- 2 tablespoons parsley or cilantro minced – for garnish at end.
- 1 cup white wine
- 1+ cup of chicken stock
- 1/2 teaspoon cumin
- 1/2 teaspoon good curry powder
- 2 tablespoons fresh minced rosemary
- 4-6 cloves pieces
- 1 tablespoon “better than bullion” paste – chicken flavor (optional)
- several shakes of dried red chili flakes
- salt and pepper
- Deep heavy skillet with lid (I used my Le Crusette)
- olive oil
- I tend to forget about this dish, but won’t anymore! I first made this twist of a recipe then I created my own version several years ago when I had grapes that were looking a little past their prime along with grape tomatoes. This dish can easily be doubled and served at parties. The amount of curry used in this dish is so small, that it even passes mustard for those who do not like curry – you can barely tell it is in there – but the resulting flavors are way complex – you will think you ordered this at a restaurant.
- A nice addition is adding toasted slivered or blanched almonds at the end along with the garnishes of parsley and cilantro.
- ****OK Here We Go!*****
- Allow skillet to heat up.
- Take cleaned chicken pieces, pat dry and sprinkle with a little salt and pepper.
- Add a little olive oil to skillet, then add one mashed clove of garlic.
- Once garlic starts to brown – remove to prevent garlic from burning, but this infuses the olive oil with some of the garlic oils.
- You could still minced up the browned garlic and add to dish when adding all the seasonings.
- Place chicken pieces skin side down carefully into hot skillet.
- You are only going to brown the skin, then flip to brown on the other side.
- Once chicken has been browned slightly, remove from pan and set aside. You will finished cooking the chicken completely in a moment.
- Add a little more olive oil if needed. Add onions to hot skillet saute for 3-5 minutes, then add mushrooms.
- Add cumin, pepper, crushed red pepper, curry, cumin, cloves, rosemary, crushed garlic from before and minced remaining garlic, and lastly scallions. Stir and saute for 3 minutes.
- Now add tomatoes, raisins, grapes and white wine to skillet. Stir bottom of pan to help remove any browned bits from the bottom of the pan to deglaze skillet and let cook for 2 minutes.
- Now return chicken back to skillet and add chicken stock.
- I added an additional tablespoon of “Better than Bullion” paste at this point.
- Bring down heat to simmer and add lid.
- Let simmer for one hour.
- Enjoy smells in house while chicken dish is cooking!
- Taste sauce, add salt if needed.
- Chicken is incredibly tender and super moist and falls off the bone easily.
- Sauce is amazing served over rice as pictured for my dinner the other night.
- Add chopped parsley and/or cilantro right to skillet just before serving.
- Add toasted optional almonds to plated food for extra flair.
Quick and easy lunch or dinner idea I made for today’s lunch – Used my Colorful Wonderful Cilantro Bean Dip (recipe posted) along with caramelized onions and fresh peppers made for a super tasty meal.
- 2 medium size flour tortillas per person
- 1 onion sliced
- 1 green pepper chopped
- 1/2 cup “colorful wonderful cilantro bean dip” or less per quesadilla
- 1 ounce of Monterey Jalapeño cheese shredded
- salt and pepper
- olive oil
- a little pat of butter
- Sour cream for dipping
- Freshly cut chives for serving. (See Photo)
- You are going to caramelize the onions first then add cut peppers for only a short cooking time so that they stay crisp.
- You can use the same skillet to make and cook the quesadillas.
- You could also grill these or do them in the oven, or oven in your panini grill or waffle iron- which ever is easier for you.
- In skillet, add a little olive oil and add cut onions. Cook on medium heat and allow them to caramelize naturally and slowly.
- After about 5 minutes, add peppers and cook for additional 2-3 minutes.
- Remove peppers and onions from skillet.
- One one side of quesadilla add half of shredded cheese, and pepper and onion mixture, then add bean dip, dash of salt and pepper and then lastly add a layer of cheese.
- Close up quesadilla with another flour tortilla. Press down
- Add a small pat of butter to hot skillet, carefully slide in quesadilla.
- Cook for 5 minutes or less until browned underneath, then flip and cook on the other side.
- Take out of skillet once done, cut up, add a dollop of sour cream if you wish and sprinkle some cut chives on top.
- Call troops to table and eat up! Enjoy!
So let me know how you like your quesadillas – enter your comments!