Getting through all this sub-zero weather means eating lots of comfort food. And to me, chicken and rice is the quintessential warmer-upper. These two recipes are a nice diversion from the standard chicken stew. If you’ve never tried making oriental or Indian food, now’s your chance. These meals are super easy to make, plus their flavor profiles are not too over-the-top. And your kitchen will smell amazing!
I’ll post some bonus recipes on my blog this weekend at http://www.acooksjournalblog.wordpress.com. Click to follow my blog and get every new post delivered to your inbox. Stay warm!
Orange Glazed Chicken with Buttery Rice
This is so yummy with an oriental flair, quick and easy, and the kids will gobble it up. Serves 4 so double it for a crowd. First, prepare the rice:
2 Tbs butter
1 cup basmati or jasmine rice
2 cups water
1/4 tsp salt
Directions
1. Melt the butter in a medium size saucepan over medium heat. Stir the rice into the butter and cook until all the rice granules are milk-white.
2. Pour in the water. Add salt and bring to a full boil, cooking until the water boils down and is no longer visible, and pockets or holes appear in the rice when the water is gone.
3. Turn off the heat, cover the pot with a lid, and let the rice sit for 20 minutes. Fluff, eat, and enjoy.
While the rice is sitting, prepare the chicken and broccoli:
1 cup orange juice, plus the zest of one orange, divided
1 Tbs grated fresh ginger or 2 tsp ground ginger
4 tsp soy sauce
11/2 Tbs dry sherry
4 tsp maple syrup or honey
1/2 tsp ground coriander
2 garlic cloves, crushed or 1 tsp garlic powder
2 Tbs lite olive oil
1 lb boneless, skinless chicken thighs (or breasts if you prefer)
4 cups broccoli florets
1 lime
Salt
Directions
1. Put the orange juice in a bowl. Add the orange zest, ginger, soy sauce, sherry, maple syrup or honey, coriander, and garlic. Mix together and set aside.
2. Cut the chicken into 2-inch pieces and pat them dry with a paper towel. Salt lightly. Place the oil in a large skillet and heat over medium-high heat. Add the chicken in a single layer and cook until golden, about 5 minutes. Flip and cook until the other side is golden.
3. Pour the orange juice mixture into the pan and let simmer for 10 minutes, or until it has reduced into a thick glaze.
4. While the orange juice mixture is simmering, fill a large saucepan with 1 inch of water. Put the broccoli in a steamer basket, and bring the water to a boil. Cover the pan with a tight fitting lid, and simmer 5 minutes.
5. When the sauce has thickened, turn the chicken and spoon the sauce over it. Squeeze lime juice over the top. Serve with buttery rice and steamed broccoli florets.
Creamy Chicken Curry
This rich-tasting dish showcases traditional Indian spices without covering up the complexity of the other ingredients. You can buy tomato paste in a tube now—so convenient when small quantities are called for, and it is essential in this recipe. So is the turmeric, which is praised for its antioxidant and healing qualities.
Ingredients
2 Tbs lite olive oil
2 fresh garlic cloves, minced
1 large yellow onion, finely chopped
4 tsp curry powder, divided
2 tsp ground cumin
1/4 teaspoon crushed red pepper flakes (optional)
1 tsp ground turmeric
1 lb boneless chicken breasts, cut into 1-inch pieces
11/2 tsp tomato paste
1 can coconut milk
1/2 cup golden raisins
2 tsp coarse salt (or 1 tsp plain salt)
1 cup hot water (optional)
Directions
1. In a wok or heavy cast iron skillet, heat oil over medium-high heat. Saute onions for 6-8 minutes or until transparent. Add garlic and cook for 1-2 more minutes.
2. Stir in cumin, turmeric, 2 tsp of the curry powder, red pepper flakes, and half the salt. Cook stirring constantly for 1 minute till fragrant. Take care not to burn. Add tomato paste. Mix to combine.
3. Season chicken pieces with remaining curry powder, salt, and pepper. Add to pan, and cook for about 5-6 minutes until outside is golden brown.
4. Open the coconut milk. Pour into a bowl and use a rubber spatula to scrape all the contents from the can. Mix well to blend before pouring coconut milk into the pan. Simmer, uncovered, stirring occasionally for 7 minutes or until the chicken is cooked through. If sauce has cooked down, add hot water as needed.
5. Serve hot with white rice. Pass the lime wedges.
Connie Tucker has been creating in the kitchen and at the typewriter for over 40 years. Her philosophy is “moderation in everything, including moderation.” Connie lives with her husband, Jerry, and their cats, Pinky and Elvis, on Madawaska Lake.
