Hullo there after a bit of a hiatus! The reason for my absence being I sold my camera and looking for another one! These are hard times indeed, but I've got my eyes set on the Nikon D750 and shall be getting one soon! Woohoo! In the meantime I borrow–on an as needed basis–my friend's camera and do the needful!
I really missed blogging these past two weeks, and I missed you guys (!) It was raining (pouring felines and canines) yesterday and it was just one of those nights me and my wife needed a warm food hug! So we made this (↓↓↓) a warm stew with crispy roasted chicken in a spiced sauce of tomatoes and fresh ginger.
This dish was turned out to be just what we needed. In fact my wife marinated the bird, and I just took over from there. I love these rustic one pan dishes, where you start with the meat, and then everything you sautee in it, picks up the amazing flavors of the rendered fats.
This recipe is what you need when you're craving a warm comforting meal or missing your mom (cough) I was missing my mom. Or if it's pouring outside. The tangy flavors of the ginger and tomatoes, and the meaty and crisp bite of the chicken satisfies in a big way, especially when served over a bed of fresh rice.
Salivating yet? I am! Check out this recipe!
Roast Chicken Stew with Spiced Tomato Ginger Sauce
Ingredients—The Chicken Marinade
2 lbs Chicken thighs (on the bone for me)
1 tbsp Coriander powder
1 tbsp Lime juice
1/2 tsp Cayenne pepper powder
1/2 tbsp Garlic powder
1 large Ziploc bag
Ingredients—Tomato Ginger Sauce
4 ripe medium tomatoes
2 medium sweet onions
3" piece fresh Ginger (peeled and chopped)
1 tbsp Coriander powder
1 tbsp Turmeric powder
1/2 tbsp Garam Masala
Salt to taste
2 tbsp high heat Oil (I prefer Grapeseed)
1 Lime juice
1/2 tbsp Sugar
2 Green chilies (very spicy and totally optional)
1 cup Cilantro for garnish
In a Ziploc bag toss the chicken and all the marinade ingredients and mix really well by sealing the bag and shaking the contents around. Set aside for at least an hour. Overnight is better.
After at least an hour, start a heavy bottom pan on medium high flame, and add in 1 tbsp oil. When the pan is hot place the chicken thighs in the pan and let them roast untouched for at least 5-6 minutes per side.
After a few minutes, flip them over (if the color isn't golden enough for you, let them roast on the same side for a minute or two longer)
Now while that is happening, crush the ginger into a fine (ish) paste in a mortar pestle, and chop your tomatoes and slice the onions.
By now the chicken should be nice and roasted and be crisp on the outside (not to mention it would be smelling amazing). Remove from pan and set aside.
Add in the fresh ginger into the same pan and sautee for 1 minute
When the ginger becomes fragrant, add the onions and turn the heat to high (3/4 of max setting on your stove) Add a pinch of salt to then onions and sautee for 5 to 6 minutes till the onions get some char.
After a few minutes, you should see this amazingness happening in your pan.
Next, add the tomatoes.
Sautee for 5 to 8 minutes on high and cook down this base.
When cooked down, add the spices—the coriander, turmeric and garam masala (powders) and marvel at the colors!
Sautee that around for a minute or two, and the sugar, stir for half a minute and then add 1 cup water. Place the chicken pieces into the pan and cover for 10 to 15 minutes.
in 15 minutes or so, the sauce should be bubbling and the universe be smelling amazing, garnish with chopped cilantro and you're done!
Take a look at this heart warmer.
The chicken was really well done–crispy and rich. And the stew, smokey and tangy. This dish has so much love, flavor and satisfaction packed into it, that I can't even....!
And that chicken again! I hope you can hear me biting into that crunchy skin and the crust created by the dry spice rub/marinade.
Serve it over some basic white rice in a little personal bowl and enjoy a trip straight to comfort heaven.