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Chicken Ragout & Cumin Scented Rice

The chicken recipe is from this book and the rice recipe is from this book. The rice wasn’t anything special but the chicken was very good.

Chicken Ragout
1 1/2 lb chicken quarters (I used 20oz boneless chicken breasts)
1 1/2 lbs pea pods (I used 1 lb of frozen peas, thawed)
2 shallots
2 cloves of garlic
1 tomato (I used about 1/2 can of diced tomatoes)
8 oz mushrooms
1/4 cup vegetable oil (I used 2 tbsp)
3/4 stick of unsalted butter (I used 1/2 stick)
1 tbsp flour
1 pinch dried thyme
salt

Remove the chicken from the bones (if there are any) and cut the chicken into medium-sized pieces.

Shell (or thaw) the peas, chop the shallots and garlic. Skin the tomato, remove the seeds and chop into small pieces (or open the can). Slice up the mushrooms.

Heat the oil and butter over medium heat and cook the chicken until white on all sides, 5 – 10 minutes. Pour in 3 tbsp water.

Add the garlic and cook for 5 minutes. Add the shallots, mushrooms and tomato and simmer for 10 minutes.

Sprinkle the flour over the mixture and mix to combine. Add water to make a sauce. How much water you use depends on how much sauce you want.

Add the peas and thyme. Salt to taste (I used 1/2 tsp). Cover and simmer for 15 minutes, sitrring frequently. Serve hot.

Cumin Scented Rice
1 tbsp canola oil
1/2 tsp cumin seeds
2 cups basmati rice
4 cups water
1 tsp salt

Combine the oil and cumin seeds in a medium pot over medium-high heat and cook, stirring, until the cumin is fragrant, 1 to 2 minutes.

Add the rice and cook, stirring, until the rice gives off a mild, toasted fragrance, about 1 minute.

Add the water and salt and bring to a boil. Turn down the heat and simmer, covered, 10 minutes, or until all the water is absorbed.

3 comments to Chicken Ragout & Cumin Scented Rice

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