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Lucy Boyd's really rather nice lemony chicken with coriander and basmati rice



Tonight I cooked another recipe from Lucy Boyd's very nice book  ... her pic above not mine btw

It's one of those recipes that I have looked at a few times but always ended up not doing thinking that it didn't look quite interesting enough.

Well I was wrong and I'm glad that I decided to do it ... its curry-ish without being a full on curry. It's got some good spice going on but it's also light and lemony.

The rice makes a really great accompaniment .. its a very simple spin on a well known dish but its really very nice. 

The overall verdict was that this recipe is a keeper.

nb I used ready made garam masala.


Serves 4

Ingredients

1 medium-size chicken, jointed into its various parts (the butcher will do this for you) we actually used ready cut pieces.
20g fresh root ginger, peeled and chopped into small chunks
3 cloves of garlic, peeled
¼ tsp ground turmeric
2 tsp coriander seeds
2 tsp cumin seeds
¼ tsp cayenne pepper
3 tbsp olive oil
1 fresh green chilli, stalk removed, then finely chopped (deseed if you prefer it less hot)
The juice of 1½ lemons
1 small bunch of fresh coriander, leaves picked from their stems, washed, dried and finely chopped

Method

Put the ginger in the food processor with two to three tablespoons of water and blend to a paste.

Put the garlic, turmeric, coriander, cumin and cayenne pepper in a pestle and mortar and pound together.

Season the chicken pieces well all over with salt and pepper. Heat a drizzle of the olive oil in a shallow, heavy-based pan, add the chicken pieces and brown them on all sides. Using a slotted spoon, transfer the chicken to a bowl.

Put the garlic and spice mixture into the still-hot pan (you may need to add a little more oil) and stir to release their flavours. Add the ginger and chopped chilli and stir-fry for a minute or so.

Add the chicken pieces and any juices that have been released, then add eight tablespoons of water and the lemon juice. Stir, then turn up the heat and bring to a boil, cover with a tight-fitting lid and turn the heat right down to a gentle simmer.

Cook for 15 minutes until the chicken is tender and cooked through. Remove the lid and scatter the chopped coriander over the top. Serve with spiced basmati rice.

Basmati rice

Serves 4 (generously)

Ingredients

300g basmati rice
2 tbs olive oil
1 small red onion, peeled and finely chopped
1/2 small fresh green chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
500ml chicken stock
sea salt

For the Garam Masala (or use bought stuff)
1 tbs cardamom pods, husks removed, leaving 1 tsp cardamom seeds
1/2 cinnamon stick
1 tsb black cumin seeds
2 whole cloves
1/4 whole nutmeg, grated
1/2 tsp whole black peppercorns.

Method

Grind all the ingredients for the garam masala together in a pestle and mortar or coffee grinder.

Put the rice in a colander or sieve and wash under cold water until the water runs clear.

Put the rice in a large bowl, cover with cold water and leave to soak for 30 mins, then to drain for 20 minutes or so.

Heat the olive oil in a heavy based ban over a medium heat, add the onion and fry gently until light golden in colour.

Add the chilli and garlic and cook for a further 2 – 3 mins. Add the garam masala and cook for a further minute or so, then add the rice and stir together well, so that the rice is coated with the spices and oil.

Add just enough chicken stock to cover the rice (or exactly twice as much stock as rice – measure it in cups) and season with a little salt, then cover with a lid and bring to the boil.
Turn the heat down and simmer over a very low heat for 5 mins.
Take off the heat and leave covered for 10 mins – the steam will keep the rice nice and fluffy. Taste to check the rice is ready. It should have a little bite.


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