This complete dinner is simple to make and very flavorful. Serves 6. Initial prep takes about 15 minutes and the rest can be done while cooking. Total cook time = 1 hour.
Spinach salad is gluten-free and vegan. Rice pilaf is easily vegan by using a vegetable broth in place of chicken broth. Recipe inspired by Fine Cooking, January, 2008.
Indian-Spiced Chicken with Lime & Cilantro
1 Tbs. coriander
1 Tbs. cumin
1/2 tsp. ground pepper
1/2 cup cilantro leaves and stems – additional leaves for garnish
Freshly squeezed juice of 1 lime – plus lime slices for garnish
2 medium garlic cloves, peeled
2 scallions white and green parts, cut into 1-inch lengths – additional sliced for garnish
1 1/2 Tbs. olive oil
1 1/4 kosher salt; more to taste
1 tsp. ground turmeric
1.5 – 2 lbs. organic boneless chicken (breasts or thighs, with or without skin). I used Ayrshire Farm’s skinless chicken breasts.
Combine the cilantro, lime juice, garlic, scallion pieces, olive oil, salt and spices into afood processor. Blend into a smooth puree. Coat the chicken on both sides with the blend, and set aside (this can be done the night before, or the evening of).
Position an oven rack about 8 inches below the broiler set on high. Arrange the chicken pieces on a rimmed baking sheet lined with aluminum foil, and sprinkle with salt. Broil the chicken until brown and a bit singed, about 20 minutes. Rotate the sheet every 5 minutes to ensure even cooking and to avoid burning. If chicken browns quickly, flip the pieces to brown the other side or bake at 450˚ until the chicken is cooked through (test by cutting into a thick piece. If thin pieces cook faster, set aside in a toaster oven on “warm” or a covered dish). Serve garnished with lime slices, scallions and cilantro.
Basmati Rice Pilaf with Pistachios
2/3 cup shelled pistachios (salted or plain) –roast pistachios while making puree above
2 Tbs. olive oil
1 small onion, finely diced (yellow or purple) – start onions before coating chicken
1/2 tsp. kosher salt; more to taste
1/2 Tbs. coriander seeds, lightly smashed
1/2 tsp. cardamom or 12 whole green cardamom pods
1 cinnamon stick
1 bay leaf
2 cups basmati rice
2 cups chicken broth – add broth and cook while chicken is in the oven
Preheat the oven/toaster oven to 325˚. Spread the pistachios on a baking sheet and bake for 7 – 10 minutes until golden and fragrant. Set aside to cool then roughly chop.
Heat the oil in a medium saucepan over medium heat. Add the onion and salt, and saute for 4 minutes. Add the coriander, cardamom, cinnamon stick and bay leaf and continue to cook, stirring, until the onion is softened and turning brown. Add the rice and cook, stirring, until the rice is coated in oil, about 3 minutes.
Add the chicken broth. Bring to a boil then reduce to a simmer, cover, and let cook until all the broth is absorbed, about 15 minutes. Spring with chopped pistachios to serve.
Ingredients: Spinach Salad with Mango
Spinach leaves – enough to feed your diners! I added some arugula and steamed broccoli for variety
1 mango, diced
1 pack cherry or grape tomatos, sliced in half
1 cucumber, halved and sliced
Dressing: olive oil, balsamic vinegar, mustard, salt and pepper to taste
Combine the salad ingredients and dressing separately. Mix together and viola!
Eva works at MOM’s Central Office