SPICY ROASTED EAST INDIAN-STYLE CHICKEN THIGHS
From the cookbook My Berlin Kitchen: A Love Story by Luisa Weiss by way of Mark Bittman...Serve over basmati rice or couscous. To tone down the spiciness use less fresh ginger and/or use less jalapeno (substitute with a little bit of green jalapeno sauce-Tabasco brand for example).
Provided by COOKGIRl
Categories Chicken
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees.
- Put the chicken thighs in a bowl.
- Roughly chop the garlic, ginger and jalapeño and put them in a small food processor with the lemon juice and zest, the tomato paste, salt, cumin and coriander. Process to a paste.
- Use a pastry brush and rub the spice paste all over the chicken thighs.
- Place the thighs, skin side up, in a roasting pan that has been rubbed with a some olive oil.
- Roast in the oven for 45 minutes.
- Serve hot or at room temperature.
Nutrition Facts : Calories 417.4, Fat 29, SaturatedFat 8.1, Cholesterol 157.9, Sodium 499.1, Carbohydrate 4.8, Fiber 1.2, Sugar 1.5, Protein 33.4
SPICY ROASTED CHICKEN THIGHS
Here, the bright and zesty flavors of lemon, tomato, ginger, jalapeño and garlic contrast beautifully with the rich, tender dark meat of the chicken. If you like your chicken skin extra crispy, slip it under the broiler for a few minutes after roasting. And yes, you can make this with chicken breasts, but we recommend the skin-on, bone-in variety, and keep a close eye on the time; they'll take less time to cook.
Provided by Mark Bittman
Categories dinner, easy, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
- Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
- Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.
Nutrition Facts : @context http, Calories 682, UnsaturatedFat 31 grams, Carbohydrate 6 grams, Fat 50 grams, Fiber 1 gram, Protein 50 grams, SaturatedFat 14 grams, Sodium 598 milligrams, Sugar 2 grams, TransFat 0 grams
TANDOORI ROAST CHICKEN
Serve this Indian spiced bird with rice, potatoes and vegetables for an alternative roast dinner
Provided by Sarah Cook
Categories Dinner, Main course
Time 2h
Number Of Ingredients 13
Steps:
- Mix the marinade ingredients with 2 tsp salt and 1 tsp black pepper. Slash the legs of the chicken a few times, then rub the marinade all over, including under the skin of the breast. Marinate in the fridge for up to 24 hrs.
- Heat oven to 200C/180C fan/gas 6. Put the onions, lemon halves and ginger in a roasting tin. Sit the chicken on top and roast for 1½ hrs or until the thigh juices run clear when tested with a skewer.
- When the chicken is done, lift out of the tin, sit in a new dish, cover loosely with foil and leave to rest. Fish out the ginger from the tin and discard. Scrape out the roasted middles from the lemons into a food processor, add the onions and any pan juices, and whizz to a purée. Scrape the purée back into the tin and sit on the hob. Stir in the coconut milk and bubble gently, scraping up any chicken bits that have stuck. You can add a splash of water if the sauce is too thick. Stir in the coriander and serve with the chicken.
Nutrition Facts : Calories 482 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
INDIAN-SPICED CHICKEN
Want to try an easy Indian dinner recipe? Chicken thighs braised in a rich, spicy tomato sauce make for a hearty one-pot meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Number Of Ingredients 13
Steps:
- Heat a large skillet over high heat. Add 2 tablespoons vegetable oil.
- Season chicken with salt and pepper and add to hot pan. Brown on both sides. Cook in batches if needed.
- Remove chicken from pan and add onion, garlic, and ginger. Cut a slit into the chile lengthwise and add to pan. Saute the onion mixture until softened, about 3-5 minutes. Add spices and cook for 30 seconds.
- Add tomatoes and 1/2 cup water and stir. Add chicken back to pan and bring up to a simmer. Cover and simmer until chicken is cooked through and sauce is thickened, about 30 minutes. Turn chicken occasionally throughout cooking.
- When ready to serve, uncover and stir in cream. Simmer for 1 minute and serve.
SPICY INDIAN CHICKEN
Provided by Robert Farrar Capon
Categories dinner, main course
Time 3h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
- Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
- Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
- Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.
Nutrition Facts : @context http, Calories 274, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 21 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 4 grams, Sodium 271 milligrams, Sugar 1 gram, TransFat 0 grams
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