Ginger Curry Chicken With Lentils And Leeks Recipes

Steps:

• Skin chicken, if desired. Sprinkle chicken with 1 tablespoon curry powder and salt. Brown chicken pieces, half at a time if necessary, in 4-quart Dutch oven in hot oil over medium-high heat. Remove from pan. Add ginger, leeks, orange wedges, and remaining curry powder. Cook and stir 2 to 3 minutes or until leeks are tender.
• Stir in lentils, broth, and wine. Return chicken pieces to pan. Bring to boiling; reduce heat. Cook, covered, for 55 to 60 minutes or until chicken is tender and no longer pink (170 degrees F).
• Remove chicken; stir bok choy into lentil mixture. Use slotted spoon to serve.

Steps:

• Brown 1 bunch leeks (halved lengthwise and sliced crosswise) in 3 tablespoons olive oil in a pot over medium-high heat, 7 to 8 minutes; add 1/2 teaspoon kosher salt. Add 3/4 cup dried brown or green lentils, 3 cups water, 1 bay leaf, 1 star anise pod and 1/2 teaspoon salt. Simmer, partially covered, until the lentils are soft, 25 to 30 minutes. Discard the bay leaf and star anise. Season with salt, top with mint and drizzle with olive oil. Serve with lime wedges.

Steps:

• Mix first 6 ingredients in 8 x 8 x 2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
• Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.

Steps:

• Heat the ghee in a large pot over medium-high heat. Add the onions and cook until soft, about 5 minutes.
• Add the garlic, serrano peppers, fennel seeds & cumin seeds. Cook for a further 2-3 minutes, while stirring, until the seeds are slightly toasted and fragrant.
• Add the ginger, curry powder, turmeric, garam masala, black pepper & salt. Saute for just about a minute.
• Add the chicken to the pot and brown a bit, until no longer pink, for about 5 minutes.
• Finally, stir in lentils, tomato sauce, chicken broth, and spinach. Bring to a boil, then lower heat & simmer while covered for 45 minutes. Stir every 15 minutes or so, and add water if mixture gets a bit too dry.
• Once the lentils are cooked, the curry is done. Remove from heat, and stir in yogurt. When serving, top with parsley and eggs.

Steps:

• Sprinkle chicken pieces with lemon juice and let stand 30 minutes; pat dry.
• Mix flour, salt and pepper; dredge chicken pieces to coat evenly.
• In a heavy skillet with a tight lid, heat oil and butter.
• Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides.
• Remove from skillet and set aside.
• Add onion and cook until golden.
• Add curry powder and cook for 2 minutes.
• Add curry powder and cook for 2 minutes.
• Gradually beat in water and cream, cook until thickened.
• Add chicken stock base and ginger, stir, and return chicken to skillet.
• Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender.
• Transfer to heated platter and surround with lime wedges.
• Serve with rice.

Steps:

• Wash the chicken & marinate it in a mixture of grated onion, olive oil, ginger, ras el hanout, salt, & pepper for at least 2 hours in the refrigerator.
• Note: The m'semmen takes the longest to make & it should be started before cooking the chicken. I find it helpful to make 2 smaller batches instead of 1 large one. One to make before cooking the chicken & the other to make while the chicken is cooking.
• M'semmen: In a large bowl mix 2 1/2 cups of flour with 1 tsp salt & 1 tsp sugar. Add enough lukewarm water to the mixture to form a stiff dough. (Flours differ in their ability to absorb moisture so no precise amount can be given. Add a small amount at a time. If you have added too much the mixture will be extra sticky and it will be hard to get off your hands, add a little more flour. The right consistency should allow the dough to pull easily off your fingers).
• Knead the mixture for 5 minutes until it forms a smooth dough. Pull the dough apart into golf ball size balls, around 12-15. Pour 1 tablespoon of oil onto a large pizza pan. Lightly roll each ball in the oil then place back into the bowl (this helps insure the balls do not dry out).
• Note: The next steps is where you really should have 2 people. One to form the m'semmen & one to cook it.
• Person 1: Make sure your hands & the pizza pan are well oiled (you will have to keep adding more oil for each ball). Take one ball & gently spread it out with your oiled fingertips stretching the dough in all directions until it is very thin. (It should be thin like paper but you don't want it to pull apart).
• Person 2: Drizzle a small amount of oil in a large frying pan with your finger tips. Heat the pan over medium heat until it gets hot. Lay one sheet of m'semmen in the pan & cook on each side until it has golden spots.
• Repeat the previous 2 steps until each ball has been cooked. Place the m'semmen on a plate to be used later.
• In a 8 or 10 quart pressure cooker place 4 cups of water, onion strips, parsley, spices (except the fenugreek), oil, & chicken. Simmer, uncovered, on medium heat for 10 minutes. After that time turn the chicken over & simmer, uncovered, for 10 minutes more. (You may use a regular pot if you don't have a pressure cooker. The cook times here are the same).
• While the chicken is simmering start your second batch of m'semmen, repeating all the steps for it. You should end up with around 25 sheets of m'semmen in all.
• After the chicken is done simmering add the lentils, smen, fenugreek & another cup of water to the bottom of the pressure cooker. Make sure the chicken is breast side down. Seal with the lid & cook for 10-15 minutes more, after it begins to hiss. It is ready when the chicken & lentils are tender. (If using a regular pot the cook time is longer, around 30-40 minutes).
• Take all the m'semmen sheets & shred them into 1 inch pieces. Place them in the top of a couscoussier or steamer. Steam them until they are limp & warm.
• Scatter a thin layer of shredded m'semmen in the bottom of a large deep platter. Place the chicken in the middle of the platter. Litter the rest of the m'semmen around the chicken. Pour a generous amount of lentils & sauce over the chicken & m'semmen. Put any extra sauce into a bowl with a ladle to be used to dish up additional sauce while eating.

Steps:

• Slice each chicken thigh into 2 or 3 large chunks, then put in a bowl with the ginger, garlic, chilli powder, half the coriander, lime juice and 1 tbsp of the oil. Stir well, then cover and leave in the fridge to marinate until ready to cook. For the best flavour, do this in the morning or, better still, the night before.
• Peel and quarter the onions, then very finely chop them in a food processor; for a curry you want the onion really fine. Heat the remaining oil in a wok or large frying pan, then add the onion and stir-fry for about 8 mins until soft. Stir in the turmeric and cook for 1 min more, stirring well.
• Tip in the chicken mixture with the marinade and cook over a high heat until the chicken changes colour. Pour in the coconut milk, add the chilli and stock, then cover and simmer for 20 mins until the chicken is tender. Stir in the remaining coriander, then serve with pilau rice, a bowl of mango chutney - we like Geeta's - and some poppadoms or naan bread.