3 tbsp vegetable oil 1 large onion, diced 2 cloves of garlic, finely chopped 1.5 inches of ginger, peeled and finely chopped 1.5 pounds boneless chicken tenders, chopped into bite sized pieces 1 tsp cumin seeds 2 tsp garam masala 1/2 tsp ground turmeric 1 cup diced tomatoes 8 oz fresh spinach 1/2 cup sour cream 1/2 tsp kosher salt
Heat the vegetable oil in a Dutch oven. Sauté cumin for a minute. Add in onion, ginger and garlic and sauté for 8 minutes.
While the onion cooks, fill a sauce pan with about 1 inch of water to a boil. Blanch the spinach for 2 minutes and remove to a dish. Squeeze out as much water as possible. Put the spinach into a food processor and chop up (about 6 pulses).
Add in chicken, garam masala and turmeric to the Dutch oven and cook for 8 minutes. Add in diced tomatoes and cook another 10 minutes. Stir in spinach, cover and cook for 5 minutes. Add in sour cream and a splash of water if needed. Reduce heat and simmer until creamy. Season with salt and serve with basmati rice.
3 tbsp vegetable oil 1 tbsp whole cumin seeds 1 tbsp freshly grated ginger 1 medium red onion, diced 1 tbsp paprika 1 tbsp ground fennel 1 tsp cayenne 1.5 pounds boneless chicken tenders, cut into bite sized pieces 1 tsp salt 1/2 cup sour cream, beaten
Heat oil in a Dutch oven. Add the cumin seeds and grated ginger and cook for a minute. Add in the onion and sauté until translucent. Add in cayenne, paprika and ground fennel. Add in the chicken and stir in well. Add in salt and 1/4 cup of water and cover Dutch oven. Cook for about 30 minutes and check on the tenderness of the chicken. Turn off the heat and add in the sour cream. Top with cilantro if you have and serve with basmati rice.
8 Cuts of Chicken, bone in 1 1/2 cups red wine 1 cup chicken stock 1/4 cup brandy 5 strips of bacon, cut into 1/2 inch pieces 1 medium onion, quartered then thinly sliced 4 carrots, cut into 1 inch pieces 4 garlic cloves, minced 2 tbsp tomato paste 2 tsp thyme 8 oz mushrooms, thickly sliced 8 oz frozen pearl onions Beurre manie (2 tbsp flour, 2 tbsp softened butter mixed well)
Place chicken in a large bowl and cover with wine, stock and brandy. Let sit while you prep the vegetables.
In a dutch oven, cook bacon over medium high heat until crispy. Remove bacon and set aside. Remove chicken from wine marinade (saving marinade) and dry the chicken with paper towels. Work in two batches searing until golden on both sides, about 5 minutes each side. Remove chicken from the pan and pour ALL BUT 2 tbsp of fat out of pan into a heatproof dish and set aside.
Add sliced onion and carrots to the pan and let them cook until golden brown. Add in the garlic and cook for one minute.
Push the vegetables to the side and add in tomato paste. Cook until fragrant and paste begins to darken. Pour the reserved wine marinade into the pan scraping the bottom to remove any stuck on bits.
Return the chicken to the dutch oven and sprinkle with thyme. Cover and cook on low for 20 minutes.
Pour 1 tbsp of the reserved oil into a skillet and saute mushrooms until brown, about 10 minutes. Add the pearl onions to the pot and cook another 10 minutes.
Mix beurre manie together in a small pinch bowl. Remove chicken from dutch oven and add in the beurre manie. Stir until thickened. Season to taste with salt and pepper.
Add the chicken back into the dutch oven and top with cooked bacon and mushrooms. Sprinkle with more fresh thyme.
1 tbsp olive oil 1 tbsp butter 8 green onions, chopped 1 small onion, chopped 1 large celery stalk, chopped 12 oz parnips, about 4, peeled and sliced thin 2 pink lady apples, peeled and cored 3 cups chicken broth 2 tbsp fresh lemon juice 2 tbsp fresh orange juice 1/2 tsp ground turmeric 1/2 tsp ground cardamom 1/4 tsp ground cinnamon Plain yogurt 1/4 cup green onions
Heat oil and butter in a dutch oven over medium low. Stir in green onions, onion and celery. Season lightly with salt and pepper. Cook unti wilted, about 5 minutes.
Add parsnips and apple, reduce heat to low and cover. Cook until softened for about 10 minuutes.
Add broth through cinnamon. Bring to a boil. Cover and turn down to simmering for 20 minutes, or until parnsips are tender. Turn off heat. Puree and return to the pot or store for another time. Serve with a dollup of yogurt on time and a sprinkle of green onions.
This is typically served with a walnut oil, but I didn’t have time to make it.
1 small package bonito flakes (5g) 4 cups water 1 sheet nori, torn into small pieces 3 tbsp white miso 3 green onions 8 mushrooms, sliced thin
Bring bonito flakes and water for a boil for 5 minutes. Add in nori and let sit off the heat for 15 minutes. Strain the solids out and discard. Take the broth and put back into the pan. Add in the miso, onions and mushrooms. Let simmer until you are ready to serve.
Tofu would also make a great addition to this soup.