Monday, December 30, 2002

Hooray for dinner parties!

Last night was great fun! I had and over for dinner. Last minute plans are always the most fun! I have found that I love very much to cook, and have resolved to do it more often. In addition to the tasty curry-chicken-potato-rice-and-chickpea dish, we roasted marshmallows on my parents' new outdoor fireplace (better known as the large metal cage....OF FIRE!!!). It was an enjoyable experience.

Here is said recipe, it's from Food and Wine Magazine, originally.

(makes 4 servings)
1/4 cup vegetable oil
4 whole chicken legs, separated into drumsticks and thighs (we just used
chicken thighs)
Kosher salt and freshly ground pepper
1 medium onion, finely chopped
2 garlic cloves, minced
1 teaspoon finely grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1 cup crushed tomatoes
1 cup water
one 19-oz can chickpeas, drained and rinsed
1 pound medium red potatoes (about 4) peeled and quartered
1 tablespoon chopped cilantro
Steamed rice, for serving

1)In a large skillet, heat the oil. Season the chicken pieces with salt and pepper. Add half of the chicken to the skillet and cook over moderately high heat until browned, about 4 minutes per side. Transfer the chicken to a plate. Repeat with the remaining chicken

2) Add the onion to the skillet and cook over moderately high heat until just browned, about 5 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the coriander, cumin, turmeric and cayenne and cook, stirring, for 1 minute. Add the crushed tomatoes, water, chickpeas and 1 teaspoon of salt. Add the chicken pieces and any juices. Nestle in the potatoes andbring to a boil. Cover and simmer over low heat, turning the chicken and potatoes once, until the chicken is cooked through and the potatoes are tender, about 25 minutes. Spoon the curry onto a platter and sprinkle with the cilantro. Serve at once with steamed rice.

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