Archive for the 'chicken & turkey' Category

Grilled Ginger-Yogurt-Mint Chicken Skewers with Beet Chutney

mint chicken kabobs 1 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

My friend and neighbour, Emily, has a single mint plant in front of her house that’s the size of a small shrubbery. She encourages me to grab handfuls of it if I’m ever walking by.

mint chicken kabobs 5 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Because she brought a few jars of beet preserves to me last week – pickled beets, beet relish and chutney – I pondered what I might make with mint that would go with the tangy beets, knowing she had the same plethora of mint and pickled beets at home too.

mint chicken kabobs 2 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

And so I took a handful or two and whizzed it into a slurry with plain yogurt, the juice of a lemon (the zest would be great too), some ginger and spices; yogurt acts as a flavour carrier while tenderizing chicken – you can leave it in the fridge for a day to get to know each other, or freeze the lot – the marinade protects the chicken from freezer burn.

mint chicken kabobs 4 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Thread the chunks onto soaked bamboo skewers and they cook in about five minutes on the grill. Emily’s beet chutney, I have to tell you, is divine – made with onions and apples, vinegar, sugar and spices, it’s everything I love in a chutney, with fab colour to boot.

Grilled Ginger-Yogurt-Mint Chicken Skewers

1/2 cup plain yogurt
1/2 cup torn fresh mint (a big handful)
juice of a lemon
1 Tbsp. grated fresh ginger
1 Tbsp. garam masala (optional)
1 Tbsp. brown sugar
1/4 tsp. salt
1 lb boneless, skinless chicken thighs, cut into chunks
8 bamboo skewers

In the bowl of a food processor, combine the yogurt, mint, lemon, ginger, garam masala, brown sugar and salt and pulse until blended. (Alternatively, stir everything in a bowl, then finely chop the mint and stir it in.) Add the chicken, stir to coat well, and refrigerate for a couple hours, or overnight.

Meanwhile, soak bamboo skewers in water for at least 10 minutes and preheat your grill to medium-high. Thread the chicken onto the skewers and cook for about 5 minutes, turning as needed, until the chicken is cooked through. Serve as is or with beet chutney. Serves 4-6.

button print gry20 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

July 17 2013 | chicken & turkey and on the grill | 22 Comments »

Butter Chicken Naan Pockets

butter chicken naan pockets 4 Butter Chicken Naan Pockets

Butter chicken and naan are totally gaga for each other, don’t you think? It’s tough to have one without the other. And so I wrapped butter chicken in naan dough, then baked it into a sort of butter chicken calzone. With or without cheese, it’s one of our new favourite things to eat around here.

butter chicken naan pockets Collage 1 Butter Chicken Naan Pockets

I originally wrote this recipe for the April issue of Parents Canada – streamlining it for print with the use of bottled sauce. You could, of course, use any butter chicken recipe you like, or even use takeout. Once cold, it will easily spoon into the middle of a circle of dough without running amok; you can then top it with a wee mound of grated cheese and seal the pocket to bake into a gooey pocket – I want to give them a go on the grill, and see if the added char will make them even more reminiscent of the smokey flavour naan gets from a traditional tandoori oven.

butter chicken naan pockets Collage 2 Butter Chicken Naan Pockets

Bonus: they happily go into lunchboxes (six days of school to go!) and are pretty perfect for picnicking, too.

Butter Chicken Naan Pockets

Naan dough:
1/2 cup warm water
2 tsp active dry yeast
1 tsp sugar
2 1/2 cups all-purpose flour, plus extra for rolling
1/2 tsp salt
1/4 cup canola oil
1/3 cup plain yogurt
1 large egg

Butter chicken filling:
canola or olive oil, for cooking
2 lb (1 kg) skinless, boneless chicken thighs, cut into 1-inch pieces
a jar of your favourite butter chicken sauce
1/4 cup chopped fresh cilantro (optional)
1/2-1 cup grated mozzarella (optional)

Start with the naan dough. In a large bowl, stir together the water, yeast and sugar and let stand for 5 minutes, until foamy. If it doesn’t foam, the yeast is inactive; replace it with a fresh jar of yeast.

Stir in the flour, salt, canola oil, yogurt and egg, and stir until the dough comes together, then knead for a few minutes, until it’s soft, smooth and elastic. Cover with a tea towel and let rise until doubled in size; about an hour.

Meanwhile, heat a drizzle of oil in a large, heavy skillet set over medium-high heat. Cook the chicken for 7–8 minutes, until opaque and starting to brown. Add the butter chicken sauce and cilantro and simmer for 15–20 minutes, until the chicken is cooked through and the sauce has thickened. Let cool as you wait for dough to finish rising. It’s even better if it gets a chance to chill completely in the fridge.

Divide the dough into six pieces. On a lightly floured surface, roll out each piece into an 8-inch circle or oval. Pile a spoonful of butter chicken onto each circle, top with a bit of grated cheese and fold over, pinching the edges (you may have to fold the edge up over itself) to seal. Transfer to a parchmentlined baking sheet and cut a few slits on the top of each with a sharp knife. Preheat the oven to 400?F.

Bake for 20 minutes, until bubbly and golden. Makes 6 pockets.

pixel Butter Chicken Naan Pockets
button print gry20 Butter Chicken Naan Pockets

June 18 2013 | chicken & turkey and sandwiches | 9 Comments »

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