rice

Butter Chicken

by Anne Maxfield on August 5, 2019

Accidental Locavore Butter Chicken PlatedSince I posted this Butter Chicken, it’s become a favorite.

We love Chicken Tikka Masala and lately I’ve come across a couple of recipes for Butter Chicken, a close relative (or the same dish depending on who to believe).

I think the big difference is that Tikka Massala is marinated in yogurt, while Butter Chicken can be made on the fly.

The two recipes I was looking at were from both ends of the time spectrum—one was ready in about 30 minutes, the other was in a slow cooker and took 5-6 hours. I opted for speed.

Butter Chicken

  • 6 tablespoons butter, divided
  • 2 pounds chicken breasts cut into 1” chunks
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoons garam masala
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper (or more to taste)
  • 1 14 ounce can tomato sauce
  • 2 cups heavy cream
  • Salt and pepper
  • Lime and cilantro for garnish

Accidental Locavore Butter Chicken CookingIn a large skillet, over medium-high heat, add two tablespoons of butter. Working in batches, add the chicken and brown on all sides. It doesn’t have to be cooked all the way through. Set the browned chicken aside as it’s done.

Reduce the heat to medium and add another 2 tablespoons of butter. Add the onion and cook until it begins to soften—about 3 minutes. Add the garlic, garam masala, ginger, chili powder, cumin and cayenne. Stir to combine and cook for about 45 seconds.

Add the tomato sauce and bring to a simmer. Cook for 5 minutes and add the cream.

Bring back to a simmer and add the chicken. Cook for 10-15 minutes on a low simmer.

Stir in the remaining 2 tablespoons of butter, taste and add salt and pepper as needed.

Garnish with lime and cilantro, serve and enjoy!

My verdict: Easy and delicious! Frank liked this so much, he requested that I make it again the other night.

Both times I’ve used boneless skinless chicken thighs since I’m not a white meat fan and served it over basmati rice. If you soak the rice before you start prepping everything, and start cooking it after the chicken has browned, your timing should be perfect.

We’ll have to start stocking cans of tomato sauce and pints of cream and soon I’ll have to figure out what a good veg would be to serve with it. Any ideas?

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Rice with Duck Confit, Olives and Apricots

by Anne Maxfield on April 15, 2019

Accidental Locavore Duck Confit and ApricotsDuck confit and dried apricots are probably not pantry staples for most people, but it just happened that I had both hanging out in my kitchen so thought this was an interesting way to put them to use.

Rice with Duck Confit, Olives and Apricots

  • 3 tablespoons extra-virgin olive oil
  • 1/2 small onion, finely chopped
  • 1 plum tomato, diced
  • 3 garlic cloves, minced
  • 1 tablespoon sweet paprika
  • Pinch of saffron threads, crumbled
  • 1 cup arborio rice
  • 2 1/2 cups chicken broth
  • 2 confit duck legs, skinned and meat coarsely shredded
  • 1/4 cup thinly sliced Spanish chorizo
  • 1/4 cup sliced pitted kalamata olives
  • 1/4 cup diced dried apricots
  • Salt and freshly ground pepper

Accidental Locavore Duck Rice CookingPreheat the oven to 375°. In a large ovenproof skillet, heat the oil until shimmering. Add the onion and garlic and cook over moderately low heat until softened, 5 minutes.

Add the tomato and cook until softened, 5 minutes. Stir in the paprika and saffron. Add the rice and cook, stirring, for 2 minutes. Add half of the broth and gently simmer until absorbed, 8 minutes.

Stir in the duck, chorizo, olives and apricots and season with salt and pepper. Add the remaining broth and bring to a boil. Bake with the skillet uncovered until the rice absorbs the liquid and is tender, about 16 minutes. Serve and enjoy!

Accidental Locavore Duck Rice With ApricotsMy verdict: This was pretty easy, tasted great and end up like a paella. I used a spicy chorizo (which wasn’t terribly hot), but if heat’s not your thing, just go for the regular.

Next time, I might swap bomba for the arborio rice. Speaking of swapping, if you don’t have duck confit hanging around, shredding some chicken legs from a roast bird would probably work well too. And IMHO, adding some artichoke hearts would be a good thing.

If you’re one of those who like peas in everything, a handful tossed in would work too.

 

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Easy Pork with Bok Choy

by Anne Maxfield on June 25, 2018

Accidental Locavore Bok Choy CutWe had some beautiful bok choy from the first CSA pickup of the season and a recipe from the NY Times inspired this recipe:

  • 1 head of bok choy (or 3 or 4 heads of baby bok choy)
  • 1 ounce ginger root (1 fat 2” piece)
  • 2 tablespoons vegetable oil
  • 1 pound lean ground pork
  • Salt
  • ¼ cup plus 1 1/2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • ½ cup thinly sliced scallions
  • 3 garlic cloves, finely chopped
  • 1 fresh Thai or habanero chile, seeded if desired, thinly sliced
  • 2 tablespoons toasted sesame seeds
  • 1 ½ teaspoons sesame oil, more for drizzling
  • Cilantro or torn basil, for serving
  • Black vinegar, for serving

Accidental Locavore Bok Choy and PorkTrim bok choy and separate dark green tops from white stems; thinly slice stems and slice tops into 2” strips.

Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.

Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.

Add remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.

Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil, herbs, ginger matchsticks and a splash of black vinegar. Serve over cooked jasmine rice and enjoy!

Accidental Locavore Bok Choy FinishedMy verdict: This was so good, Frank picked up another bunch of bok choy the week after! It’s a recipe that you can easily do variations of. The original recipe called for it to be served with rice noodles, which is probably great, but we had rice in the house so used that. In my quest to eat down the contents of the freezer (yes, again) I had some red curry lamb sausage that I removed from the casing and crumbled up instead of the ground pork. Hot Italian sausage would work well too.

If you don’t have black vinegar, you could easily forget it, or use a mix of balsamic and rice wine vinegars.

 

 

 

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Greek Egg-Lemon Soup: Avgolemono

by Anne Maxfield on February 23, 2017

Accidental Locavore Egg-Lemon SoupEgg-Lemon Soup is my go-to soup when I’m not feeling well.

To me, it’s more interesting than most chicken noodle soups and if you’re making your own, much quicker.

Egg-lemon soup also has the advantage that you know exactly what’s in it (all five ingredients), unlike canned soups.

So, I pull out that classic from the 1980’s The Silver Palate Cookbook (still available if you never got a copy) and have soup in 30 minutes. Makes 6 cups.

Greek Egg-Lemon Soup:

  • 6 cups chicken broth
  • 1/2 cup long grain rice
  • 3 egg yolks
  • 1/4 cup lemon juice or more to taste
  • salt and white pepper to taste

Pour the broth into a pot, and bring it to a boil.

Add the rice, reduce to a simmer and cover. Cook for about 25 minutes until the rice is just tender.

While the rice is cooking, whisk the egg yolks and the lemon juice together in a small bowl until well combined.

When the rice is done, remove soup from the heat, and slowly ladle 2 cups of hot broth into the lemon/egg mixture. Whisk to combine, and pour back into the pot. Stir.

Return the soup to medium heat, and cook until soup is just steaming. Do not let it reach a boil. Season to taste. Serve and enjoy!

Eggs for Egg-Lemon SoupMy verdict: As I said in the intro, it’s my go-to when I’m sick. You’ve usually got all the ingredients on hand, it’s easy and tastes great!

I often leave the pepper out, but if you’re going to use it, try to use white pepper, it just looks better.

Some chicken diced up would add protein and you often see this made with little lamb meatballs, but that’s beyond my pay-grade when I’m sick.

And if this doesn’t work, there’s always albondigas.

What’s your go-to cold remedy?

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