Sunday, October 9, 2016

Indian-Nepalese Heritage Camp Chicken

This dish is adapted from a popular Chicken Biryani recipe (minus the rice) by Chef Suzy Singh. She prepares it for families at the Indian-Nepalese Heritage Camp held in Colorado every summer. 

It's become our go-to comfort food for my daughter - just the aromas in the kitchen can spark her appetite and lift her spirits.

And then, surprise, surprise, we all feel so much better...

My Paleo Marin Rating: 5 Persimmons


Lettuce Boats

Ingredients:


2 Tablespoons grape seed oil

2 bay leaves
1 star anise
1 Tablespoon cumin seeds

1 small onion, chopped

1 Teaspoon salt

1 Tablespoon grated ginger

1 Tablespoon garlic, finely chopped

1/4 Teaspoon cayenne pepper, or personal preference

1 Tablespoon ground cumin
1 Tablespoon black pepper
1 Tablespoon turmeric
2 Teaspoons garam masala
1 - 2 tomatoes, chopped
1 Teaspoon salt

2 Tablespoons butter

2 Teaspoons ground cardamon
1 cinnamon stick
1 Teaspoon chopped mint 

4 chicken drumsticks and 4 chicken thighs (about 2 pounds), bone in and skin on


Crispy lettuce leaves


Directions:


1. Heat oil in cast iron pot or frying pan. Add bay leaves, anise and cumin seeds. Cook for 2 minutes stirring constantly.


2. Add chopped onion and salt and continue stirring until the onions start to wilt, about 2 minutes.


3. Add ginger and garlic and cook until golden brown, a couple of minutes.


4. Add cayenne pepper, cumin powder, black pepper, turmeric, garam masala, tomato and salt. Cook, stirring frequently, for about 5 minutes.

5. Add butter, cardamon, mint and cinnamon. Stir to combine all ingredients, cover and cook on medium low heat for 6-8 minutes, until the mixture becomes similar to tomato paste.


6. Add 8 - 12 oz. of cold water, and stir to mix. Add chicken pieces to cover the bottom of the pot (I had to cook in 2 batches). Cover with tomato gravy, and cook over low heat with lid on for about 30 - 45 minutes until the chicken is cooked through. Turn the chicken pieces a few times during cooking. Taste for seasonings.


7. Shred the chicken pieces or leave on the bone. Serve with lettuce leaves and extra sauce.


Serves 4. 


#paleo #chicken #Indian #Nepali #Biryani #glutenfree 


Copy of recipe thanks to Lisa P., and adapted from "Hyderabadi Chicken Biryani" from Chef Suzy Singh at Colorado Heritage Camp, 2012.



*My Paleo Marin Rating between 1-5 Persimmons
I try out these recipes so you don't have to (and modify them for Paleo where possible). The rating will reflect my opinion of the final result in terms of taste, ease of preparation, nutrition, and sometimes, cost.


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