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| Chicken with Garlic & Ginger Photograph by Leticia Alaniz © 2015 |
On a quick trip to an Indopak tiny market, or better said an Indian & Pakistani market, I bought among a few spices and middle eastern bread, a halal cut, skinless, whole little chicken. It was perfectly packaged without a single piece of skin or fat, for which I thought the butcher seemed to cater to my delight, for the gourmet or discriminating cooks. I did not have time to cook it that evening but overnight I thought about how to cook it the next day. I wanted to try something new. I flipped thru a few recipes in my cookbook collection and nothing really popped out for the moment.
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| A french country cedar shed built and designed by Larry Ivy Photograph by Leticia Alaniz © 2015 |
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| Lauren Ivy Chiong's traditional Paella Valenciana |
Coq au vin is one of my favorite dishes, especially since it includes wine in the sauce and so I was determined to prepare the halal chicken the french way. In the kitchen while laying out ingredients, somehow, one thing led to another and I ended up getting exited by seeing and smelling fresh ingredients that led me to create a dish in another form. I had a very large piece of fresh ginger, I let my nose guide me and that is how I came up with this savory version of chicken with garlic and ginger. The recipe is so simple to make and I think it works well to make ahead if you want to prepare it for a dinner party the night before. Oh, and did I mention the perfume of this dish? You won't be able to resist.
I’ll save the coq au vin for another day with guests that will enjoy it with me. Hopefully in the company of Lauren and family!
Chicken with Garlic & Ginger
Ingredients:
1 whole skinless chicken, about three pounds, cut into 8 pieces
1/4 of plain yoghurt (I used greek strained yoghurt)
2 small limes - juice
1 tablespoon - honey
4 garlic cloves - crushed
2 tablespoons or 2 inch piece - grated ginger
1 tablespoon - whole coriander seeds
1 tablespoon - crushed fenugreek seeds
1/4 - teaspoon ground turmeric
1 teaspoon - ground black pepper
1 teaspoon - ground red chile
salt - to taste
1 jalapeño - seeded and diced small for garnishing
1 to 2 tablespoons of cooking oil
2 to 3 - tablespoons of water
Method of Preparation:
- Season the chicken pieces with salt and pepper.
- Heat the oil in a pan and braise all the chicken pieces until browned. Once browned, remove pieces and let rest on a plate.
- In remaining oil, roast coriander and crushed fenugreek seeds.
- Add ground turmeric
- Lower heat, add crushed garlic and ginger, continue to roast.
- Add honey
- Add lime juice
- Slowly add yoghurt and heat until it looks smooth
- Add ground chile and continue cooking sauce
- Add water
- Add the chicken pieces and coat with the sauce. Continue cooking covered another 15 to 20 minutes until fully cooked.
- Serve and garnish with the diced jalapeño
Enjoy with a serving of rice or a flat bread such as a thin pita, wheat tortilla, or naan perfect for mopping all the sauce off the plate.
A perfect paring would be a glass of pinot noir or a malbec.
