Moghul Chicken Dilruba

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This rich, spicy-sweet chicken dish from northwestern India has distinct Moghul influences. “Dilruba” means “sweetheart.” The Moghuls controlled most of India from 1526 until 1839, leaving behind some of India’s most famous architecture, including the Taj Mahal. The Moghul emperors loved to eat, and twenty-course meals were common in the royal courts. Not surprisingly, Moghul rule had a greater influence on Punjabi cuisine that that of any other conqueror.

Ingredients

  • 2 medium onions

  • 2 tablespoons chopped fresh ginger root

  • 6 tablespoons butter or vegetable oil

  • 1 3 to 4 pound chicken, skin removed, cut into small serving pieces

  • 1 cup fresh plain yogurt

  • 1/4 cup almonds

  • 1/4 cup walnuts

  • 1/4 cup melon, pumpkin or squash seeds (optional)

  • 1 cup milk

  • 2 tablespoons garam masala

  • 1 teaspooon ground turmeric

  • 2-3 fresh green cayenne peppers, minced, or substitute any small, hot chiles such as serranos or jalapeños

  • Salt and ground cayenne to taste

  • A few strands whole saffron, soaked in two tablespoons warm milk

  • Minced fresh cilantro and whole almonds and cashews for garnish

Instructions

Put the onions and ginger into a blender or food processor and process to a smooth paste (about the consistency of apple sauce). Heat the butter in a heavy, deep skillet and gently brown the onion mixture, stirring often.

Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown.

Grind the almonds, walnuts, and melon seeds until quite fine. Stir them into the milk. Add this mixture to the chicken along with the garam masala, turmeric, chile peppers, salt and ground cayenne pepper.

Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10 to 15 minutes). Stir in the saffron and milk mixture and cook for 1 to 2 minutes longer.

Garnish with cilantro and nuts and serve hot.

Spit roasted Chicken with spicy wild rice stuffing

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Roasting the chicken along with the stuffing makes for an easy dinner. To complete the meal, cut zucchinis lengthwise and brush them with chile oil. Grill during the last 15 to 20 minutes of cooking, remove and sprinkle with grated Parmesan cheese.

Ingredients

  • 1 2-1/2 to 3-pound whole chicken
  • 3 tablespoons barbecue dry rub for chicken
  • ½ cup wild rice
  • ½ cup white rice
  • 2 teaspoons vegetable oil
  • 1 cup chicken broth
  • ½ cup chopped onions
  • 4 sun-dried tomatoes chopped
  • ½ teaspoon cayenne powder
  • ½ teaspoon dried sage, crumbled

Instructions

Rub the chicken with the barbecue rub, being sure to put some under the skin. Allow the rub to penetrate at room temperature while you prepare the stuffing.

In a sauce pan, cover the wild rice with 1-1/3 cups boiling water, return to a boil, reduce the heat and simmer for 40 to 45 minutes or until tender. It is not necessary to drain the rice thoroughly, but drain off any excess water.

Sauté the white rice in the oil for 2 to 3 minutes. Bring the broth to a boil, add the white rice, and return to a boil. Reduce the heat and simmer for 15 to 20 minutes. Do not drain.

Add the wild rice, onions, tomatoes, cayenne, and sage to the rice and mix well. Spoon the mixture loosely into the chicken cavities. Secure the neck skin to the back of the chicken. Insert the spit rod through the bird, tie the wings together, and tightly secure the bird to the rod.

Place a drip pan under the bird on the grill, lower the cover and grill over a medium heat for 2 hours or until the chicken is done.

Sweet Chile Chicken Tidbits

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Here’s another great recipe from Russell Siu that’s incredibly easy to make. You can add some heat by adding a hotter sauce to the sweet chile sauce. Serve these tidbits over rice accompanied by a spinach salad.

Ingredients

  • ½ cup flour

  • ½ cup cornstarch

  • 4 chicken thighs, deboned and cut into 1 ½ inch cubes

  • Vegetable oil for deep frying

  • ½ cup Asian sweet chile sauce (see recipe below)

Instructions

In a bowl, combine the flour and cornstarch. Season the chicken with salt and pepper and dredge in the flour mixture, shaking off the excess. Deep fry the tidbits in 350°F oil for 5 minutes. Drain on paper towels and toss in the sweet chile sauce.

 

Pepper Jack Chicken Pizza

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Try this amazingly easy pizza with a variety of chile cheeses for a more interesting, non-traditional flavor.

Ingredients

  • 1 pre-baked Italian pizza shell or focaccia

  • 1 14 to 14.5-ounce can chunky tomatoes with Italian seasonings or diced tomatoes with roasted garlic, drained

  • 1 medium green pepper, seeded, sliced into rings

  • 1 cup shredded cooked chicken

  • 4 ounces (1 cup) Hot Pepper Monterey Jack Cheese, shredded

Instructions

Heat the oven to 425°F. Place the pizza shell on an ungreased baking sheet. Top the shell with tomatoes, green pepper, chicken, and cheese.

Bake for 12 to 15 minutes or until heated through.