4th February 2008

Tandoori Chicken Skewers & Rice

Tonight’s recipe came from Fitness Food, and was just delicious! Chicken marinated in yogurt and tandoori spices grilled and served with a rice made with cumin, cardamom, cinnamon, turmeric, and currants. This one’s a keeper.

Lisa says:

This is *so* good.

Chris says:

Yeah, super good! I always wondered how the chicken turned that color when I’ve had this in restaurants…

Lisa says:

How *did* it get that color?

Chris says:

From the tandoori spice mix… I found a few recipes online; you’ll never guess what makes it that red — food coloring!

Lisa says:

What the? Really?

Chris says:

Yep, nutty. Mmmm, the lemon really brings out the flavor in this marinade.

Lisa says:

It rules. By the way, I love this rice.

Chris says:

Even with the currants?

Lisa says:

Yep — I usually don’t like fruit in stuff, but these are small — they add a nice texture to the rice.

Tandoori Chicken Skewers & Rice
——————————–
1 1/2 tbsp tandoori spice powder
1/2 cup low-fat plain yogurt
1 tbsp lemon juice
1 2/3 lb chicken breast fillets
1 1/2 cups basmati rice
2 tsp olive oil
1 1/2 cups basmati rice
1 small onion, finely chopped
3 cloves garlic, crushed
1 tsp ginger, finely grated
1/2 tsp ground turmeric
1 tsp cumin seeds
4 bruised cardamom pods
1 stick cinnamon
2 cups chicken stock
2 tbsp currants

Place the spice powder, yogurt, lemon juice, and chicken in a glass dish. Mix well to combine, cover, and refrigerate for 2 hours or overnight. Prepare 8 bamboo skewers by soaking them in cold water for 30 minutes.
Prepare the rice: rinse the rice in cold water until it runs clear and set aside. In a saucepan over medium, heat the oil. Add the onion, garlic, ginger, turmeric, and cumin seeds and cook for 5 minutes or until onions are softened. Add the rice, cardamom, cinnamon, and chicken stock. Bring to a boil, reduce to low, cover, and cook for 12 minutes. Remove from the heat, add the currants, and stir. Season with salt and set aside for 10 minutes before serving.
While the rice is doing its thing, add the chicken to the skewers so they are evenly distributed. Heat a grill or grill pan over medium heat, and spray with cooking spray. Add the skewers and cook for 12-15 minutes, turning frequently, until done. Serve the skewers on the rice with mango chutney, lemon wedges, and cilantro.

4 Servings

posted in Fitness Food, Indian, Main Dishes | 7 Comments

3rd February 2008

Chilean Fish and Shrimp Stew

Tonight I made another soup from Healthy Latin Cooking — this time, a mixed seafood chowder featuring shrimp, halibut, and cod.

Lisa says:

Now this is a broth-based soup I can get behind!

Chris says:

Huh? Why this one?

Lisa says:

It has so much other “stuff” in it — the potatoes, the carrots, 3 types of seafood… that actually fills me up.

Chris says:

Yeah, it’s filling, but I want this to be… creamier… more chowder-like. It tastes really good, but it could be thicker. Anyway, the recipe as listed calls for conger eel, but I couldn’t find it.

Lisa says:

That’s probably just as well, because if you made it with eel you wouldn’t find ME at the dinner table.

Chris says:

Oh come on, you’d try it…

Lisa says:

Maybe if you didn’t tell me what it was first.

Chris says:

So, remember when I said the store didn’t have it? Well…

Lisa says:

No! You’re kidding, right?

 

Lisa says:

Right?

Chilean Fish and Shrimp Stew
—————————–
1 1/2 pounds mixed seafood (shrimp, halibut, etc.)
3 cloves garlic, minced
3 tablespoons lemon juice
salt and ground pepper
1 onion, finely chopped
1 green bell pepper, finely chopped
1 cup dry white wine
1 lb potatoes, peeled and cut into large cubes
2 large carrots, cut into 1/2″ slices
1 bay leaf
4 cups fish stock
1/2 cup chopped cilantro

Cut the fish into cubes and place in a 13″ x 9″ glass dish along with the shrimp. Add a third of the chopped garlic, the lemon juice, and salt and pepper. Cover and marinate in the refrigerator for 1 hour.
Heat the oil in a saucepan over medium heat. Add the onions, remaining garlic, and the bell pepper and cook for 4-5 minutes until the onions become translucent, but not browned. Turn the heat to high, add the wine, and bring to a boil. Add the potatoes, carrots, bay leaf, and fish stock, and return to a boil. Reduce the heat and simmer for five minutes. Add the seafood, and simmer for 10 minutes or until the fish flakes easily. Stir in the cilantro and simmer for one minute. Remove the bay leaf, and add additional salt and pepper, if desired.

4 Servings

posted in Healthy Latin Cooking, Main Dishes | 0 Comments