October 2010

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Sunday, October 17th, 2010 12:24 pm
I've only ever made this on a BBQ, but I suppose it could be cooked in a pan or in the oven.

  • 1/2 cup plain yogurt
  • 1/2 cup chopped fresh cilantro (or 1 1/2 teaspoons ground coriander)
  • 1 Tbsp olive oil
  • spoonful of crushed garlic.
  • 1 1/2 teaspoons paprika
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds skinless, boneless chicken breasts
Mix everything in a bowl, then put the chicken breasts in. You can leave this to sit an marinade for a day or two (better) or just cook it right away. Both are tasty options.

Grill it. Yummy.

I serve it with a certain kind of rice, which is actually more effort than the chicken, but totally worth it.
  • 1/2 good sized onion, chopped.
  • some olive oil or butter
  • raisins
  • 1 cup rice
  • garam masala (you can use ground cardamom and a little ground cinnamon in a pinch)
  • optional: sliced almonds.
Cook the onions in the butter/oil until they're translucent. Rinse the rice, then add it to the pan and stir until it's well coated in the butter/oil. Shake in a good measure of the garam masala and a bit of salt. Pour in about two cups of water and stir. Add raisins and the almonds. Cover and simmer until the rice has cooked through and absorbed all the water. I'd keep an eye on it, though. It burns easily.



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