Wednesday, August 23, 2017

Crispy roasted chicken with tarragon

Tarragon has become a rather popular herb Hungary-wide. To day, I have only ever tried it in soups. This recipe was the evidence that it's an amazing addition to roasted chicken as well. This dish is super easy and absolutely delicious.

1.5 lb small potatoes
1 yellow onion
2 tbsp olive oil
0.5 cup water
0.25 cup mayo
2 tbsp dijon mustard
4 chicken thighs
a few tbsp chopped tarragon

Preheat oven to 450F, with rack in the middle. Wash potatoes, slice onion into thin slices. Add potatoes, onion, oil and water to an oven-proof skillet with lid. Season with salt and pepper and toss together.

Mix the mayo and the mustard in a small bowl. Coat the chicken thigh with the mix. Place them on top of the potato mix. Sprinkle with salt.

Place the pan without a lid into the oven and cook for 45 minutes.

Sprinkle with tarragon and serve on a separate platter, removing potatoes and chicken from excess juices. Season with more salt as necessary.

Wednesday, August 9, 2017

Yogurt raita

Another version on the yogurt-cucumber salad so popular in many different cuisines. This one is Indian-style. The above picture is with an Indian-style relish replacing the fresh ingredients. It was also rather delicious.

1 cup yogurt
1 cup chopped, seeded cucumber
2 tbsp chopped fresh cilantro
2 tsp chopped green onions
0.25 tsp ground coriander
0.25 tsp ground cumin

Mix all ingredients in a bowl. Chill until ready to serve.

Potato patties

A filling, low-calorie, vegetarian burger option. Delicious with spicy yogurt condiments.

2 lb russet potatoes
4 cups (full) finely-chopped spinach
1 jalapeno
0.25 cup cilantro
1 tsp garam masala
0.5 tsp cayenne pepper
0.5 tsp black pepper
about 1.5 tsp salt
2 tbsp lemon juice
1 cup panko bread crumbs
vegetable oil

Quarter the potatoes and boil them until just cooked. Drain thoroughly and allow to cool (and dry) a bit. Mash with a fork.

Mince pepper and cilantro.

Add all other ingredients, except the panko and the oil. Mix well, squeezing the ingredients together. Taste and adjust seasoning. 

Scoop out 0.5 cup portions of the mixture and form into 3-3.5-inch cakes. Coat with panko. Chill for an hour.

Heat oil over high heat, lower to medium when near smoking and cook patties until well-browned on both sides. Serve with salad and yogurt sauces.

Tuesday, August 8, 2017

Chicken and chickpea stew

A super-flavorful, tummy-warming dish. Easy to prepare, and delicious with some yogurt to top.

1 tbsp paprika
2 tsp cumin
1 tsp cardamom
0.25 tsp cinnamon
black pepper
1.5 lb chicken thighs
1 head garlic
2 tbsp butter
1 large onion
2 tbsp tomato paste
4 cups water
0.5 lb carrots
15 oz can chickpeas
3 oz spinach
1 cup fresh cilantro
3 tbsp lemon juice

Mix the paprika, cumin, cardamom, cinnamon, 2 tsp salt, 0.5 tsp black pepper. Save half of the spice mix and toss the other half with the chicken thighs cut into 1-inch chunks.
Peel an entire had of garlic. Dice the onion. Cut the carrots lengthwise and cut into 0.5-inch pieces. Tear spinach into 1-2-inch pieces.

In a cast iron pot over medium high heat, melt the butter. Add the onion and cook until lightly browned.

Add the tomato paste and the remaining spice mixture and cook for 1-minute, stirring well. Add the water and bring to a boil. Add the chicken and the garlic, with the cut part facing down. Cover and simmer on low heat for an hour.

Add the carrots and simmer for another 30 minutes. Stir in the drained chickpeas and the spinach.

Cook for 5 minutes.

Stir in chopped, fresh cilantro, the lemon juice, and season with salt and pepper. Serve with yogurt.