Tag: Chicken
Chicken Kofta Curry
Chicken Kofta Curry
Kofta curry makes me feel good inside. This Pakistani comfort food is very versatile; being able to use chicken, lamb, or beef for the meatballs. Traditionally, the meatballs are fried. I wanted to make this a little healthier, so I baked them instead. Still just as good. The meatballs are then simmered in a curry sauce of onions, garlic, yogurt and spices; then served with basmati rice and parathas. The kofta curry is garnished with poppy seeds.
Servings: 4
Equipment
- Spice grinder
- food processor
Ingredients
Chicken Meatballs
- 2 lbs ground chicken thigh
- 2 tbsp poppy seeds
- 1 1/2 tbsp cumin seeds
- 1 1/2 tbsp coriander seeds
- 1 small cinnamon stick
- 1 black cardamom
- 2 tsp salt
- 1 tsp Kashmiri chili powder
- 1/2 cup chickpea flour
Curry
- 1 medium onion
- 12 garlic cloves
- 1/4 cup oil
- 1/2 cup Greek yogurt
- 3 tsp Kashmiri chili powder
- 2 tsp salt
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/4 tsp turmeric
- 1 black cardamom ground in spice grinder
- 1 small cinnamon stick ground in spice grinder
- 3 cups water
Garnish
- poppy seeds
Instructions
- Add all of the meatball whole spices in a spice grinder.
- Grind into a powder.
- Mix all of the meatball ingredients together.
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Wet your hands. Roll the mix into 24 meatballs.
- Bake the meatballs for 15 minutes. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Sauté for 10 minutes.
- Transfer the sautéed onions and garlic to a food processor and process until smooth.
- Return the purée to the sauté pan with the yogurt.
- Add all of the spice to the sauté pan. Sauté for 5 minutes.
- Pour in 3 cups of water. Bring to a simmer.
- Add in the meatballs. Cover. Reduce the heat to medium low.
- Simmer for 30 minutes.
Afghani Chicken Kabobs
Afghani Chicken Kabobs
Afghani cuisine is influenced by Middle Eastern and South Asian cuisines. The people of Afghanistan are big meat eaters and love to barbecue. Kabobs are a staple of their cuisine. Instead of cooking them in a tandoor like their neighbors in Pakistan and India, kabobs are grilled over an open flame.
Servings: 2
Equipment
- food processor
- metal skewers
Ingredients
- 1 1/4 lb boneless skinless chicken breast or thighs cut into 2” pieces
- 1/4 cup olive oil
- 1/4 large red bell pepper
- 3 garlic cloves
- 1 tbsp ginger minced
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the chicken for at least 8 hours.
- Turn on your oven’s broiler. Place 4 pieces of the marinated chicken on metal skewers. Place the chicken kabobs on a rack on a baking sheet lined in foil.
- Broil the chicken for 6 minutes a side. They will cook for the same amount of time if using a grill. Let rest for 5 minutes before serving.
Lebanese Chicken Livers
Lebanese Chicken Livers
I know chicken livers aren’t very popular with my generation and younger, but it is something I was raised on and still enjoy to this day. They are inexpensive and happen to be full of iron, protein, vitamins A, C, and B12. This particular preparation is simple, but boasts a ton of flavor from the garlic and mint. Adding the lemon juice at the last minute helps balance out the richness of the livers.
Servings: 2
Ingredients
- 1 lb chicken livers washed; cut into 2 pieces
- 4 tbsp olive oil
- 4 garlic cloves minced
- 2 tbsp mint chopped; plus more for garnish
- 2 tsp salt
- 1/2 lemon juiced
Instructions
- Marinate the livers with 2 tbsp of the olive oil, mint, garlic, and salt for 30 minutes.
- Heat up the rest of the olive oil in a sauté pan over medium high heat. Add in the chicken livers. Cook for 5-6 minutes until the livers are still slightly pink on the inside.
- Squeeze in the lemon juice and cook for 1 more minute.
