Three recipes I think you should try
So yesterday for dinner we had this AMAZING chicken which I will make again.
Boneless skinless chicken boobs, in this case three.
Couple cups easy-peasy homemade yogurt (you need a crockpot some milk and a live-culture bit of yogurt; oh, and a spoon, and some time - seriously it's disgustingly easy)
2 t. honey (we used a strong local sourwood)
2 T minced fresh ginger (I, uh, used this from a jar because it's awesome)
The following were added to my preference, so add 'em to yours:
Garam masala
Powdered ginger
Half-sharp Hungarian paprika
Spanish paprika (i.e. not-hot paprika)
Salt
A little water
(I'm currently out but I would have also added in some saffron. I almost added in a bit of powdered sandalwood for just some color but in the end opted out.)
Oven to 350F. Pop a little water in the cooking vessel, salt both sides of the chicken breasts, lay them in the cooking vessel. Stir up everything else together well and pour on the chicken breasts. Either cover well with foil or use a cooking vessel with a well-fitting lid. Put in the preheated oven for about 45 minutes or until the juices run clear OR until a thermometer reads 165F. Remove from oven. Let it sit, covered, for at least 15 mins. Serve with the following rice.
Almond-methi rice (vegan, vegetarian, gluten-free, casein-free):
Dead simple: you're preparing rice as usual (about 1 part rice to 2 parts water), just adding stuff to the water before you bring it to a boil: a good handful of dried fenugreek leaves (kasoori methi) and about three-quarters to one cup ground almonds (blanched would be great but I didn't do that). Once a boil is achieved, add the rice and cook as you would any pot of boiled rice.
You're unlikely to have chicken leftovers but may well have rice leftovers, depending. Certainly you *want* to have them for the next dish.
Sunday lunch leftovers, AKA This Soup Shouldn't Taste This Good
Pull your rice from the fridge and portion it out into bowls, about a 3/4 c to 1 c each bowl. Let these sit on the counter and to a pot add a quart of stock (we used chicken), a 2/3 c quinoa, a can of diced tomatoes, a can of light red kidney beans, a can of potatoes (cut those up, they're too big otherwise), a freshly cut carrot. Add goodly sprinkle of onion powder. Let it cook till it be enow (at least 20 minutes, though, to let the carrot cook a bit, and the little funny rings should detach from the quinoa), pour the soup over the rice and serve. The cooler rice will help the soup cool off and the soup will nicely warm the rice. Serve it like this, and it's still steamy hot.
One note here with regards to the chicken broth we used. Frankly, the locally available aseptically boxed chicken stocks either taste nasty or taste bland. I added in three chicken bullion cubes (gasp!) and it got quite a bit more salty than I would really like, no real surprise there - but it was what I had to hand and I had only one box of stock when I wanted an additional. If you don't happen to have homemade or access to a chicken stock that you like, you might reduce two quart-sized aseptics of no-salt or at least low-salt chicken stock until it's as strongly flavored as you'd like. Taste, then, and only then, add salt.
Even with it being saltier than I'd like it was still tasty as all get out and the only reason we have any left over is because it's really pretty hearty what with the rice and quinoa. B's taking it for lunch tomorrow, I'm pretty sure.
Boneless skinless chicken boobs, in this case three.
Couple cups easy-peasy homemade yogurt (you need a crockpot some milk and a live-culture bit of yogurt; oh, and a spoon, and some time - seriously it's disgustingly easy)
2 t. honey (we used a strong local sourwood)
2 T minced fresh ginger (I, uh, used this from a jar because it's awesome)
The following were added to my preference, so add 'em to yours:
Garam masala
Powdered ginger
Half-sharp Hungarian paprika
Spanish paprika (i.e. not-hot paprika)
Salt
A little water
(I'm currently out but I would have also added in some saffron. I almost added in a bit of powdered sandalwood for just some color but in the end opted out.)
Oven to 350F. Pop a little water in the cooking vessel, salt both sides of the chicken breasts, lay them in the cooking vessel. Stir up everything else together well and pour on the chicken breasts. Either cover well with foil or use a cooking vessel with a well-fitting lid. Put in the preheated oven for about 45 minutes or until the juices run clear OR until a thermometer reads 165F. Remove from oven. Let it sit, covered, for at least 15 mins. Serve with the following rice.
Almond-methi rice (vegan, vegetarian, gluten-free, casein-free):
Dead simple: you're preparing rice as usual (about 1 part rice to 2 parts water), just adding stuff to the water before you bring it to a boil: a good handful of dried fenugreek leaves (kasoori methi) and about three-quarters to one cup ground almonds (blanched would be great but I didn't do that). Once a boil is achieved, add the rice and cook as you would any pot of boiled rice.
You're unlikely to have chicken leftovers but may well have rice leftovers, depending. Certainly you *want* to have them for the next dish.
Sunday lunch leftovers, AKA This Soup Shouldn't Taste This Good
Pull your rice from the fridge and portion it out into bowls, about a 3/4 c to 1 c each bowl. Let these sit on the counter and to a pot add a quart of stock (we used chicken), a 2/3 c quinoa, a can of diced tomatoes, a can of light red kidney beans, a can of potatoes (cut those up, they're too big otherwise), a freshly cut carrot. Add goodly sprinkle of onion powder. Let it cook till it be enow (at least 20 minutes, though, to let the carrot cook a bit, and the little funny rings should detach from the quinoa), pour the soup over the rice and serve. The cooler rice will help the soup cool off and the soup will nicely warm the rice. Serve it like this, and it's still steamy hot.
One note here with regards to the chicken broth we used. Frankly, the locally available aseptically boxed chicken stocks either taste nasty or taste bland. I added in three chicken bullion cubes (gasp!) and it got quite a bit more salty than I would really like, no real surprise there - but it was what I had to hand and I had only one box of stock when I wanted an additional. If you don't happen to have homemade or access to a chicken stock that you like, you might reduce two quart-sized aseptics of no-salt or at least low-salt chicken stock until it's as strongly flavored as you'd like. Taste, then, and only then, add salt.
Even with it being saltier than I'd like it was still tasty as all get out and the only reason we have any left over is because it's really pretty hearty what with the rice and quinoa. B's taking it for lunch tomorrow, I'm pretty sure.