Receita
Chudda's Cuisine/Lounge
Nov 24, 2014
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WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

With the crazy winter like weather already settling down here in Seattle, it’s hard not to want winter-like food.  I’m not just talking about comfort food, but the type of food that you want to press your face into, eat until you can’t eat anymore and then take a winter nap.  This recipe is exactly what I’m talking about.  I love the spice combinations (fyi..ras el hanout is a North African spice that can be found in most specialty stores), the hearty squash and chicken combination and to finish it off, a great combination of lentils, rice and pomegranates.  It’s different, delicious and will keep you warm during a chilly winter-like night.

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

INGREDIENTS

Chicken

8 chicken thighs, bone in, skinless

kosher salt and pepper

All purpose flour

3 T. butter

2 T. olive oil

3 T. ginger, minced

3 T. garlic, minced

2 T. lemongrass, minced

1 onion, small diced

2 red jalapeños, diced

3 T. ras el hanout

1/8 tsp. ground cardamom

1/8 tsp. ground cinnamon

1/8 tsp. ground cloves

1/8 tsp. freshly grated nutmeg

1/8 tsp. ground mace

2 c. chicken stock

1 butternut squash, peeled, cored and cut into 2 in. pieces

1  28 oz. can diced tomatoes

4 c. spinach leaves

DIRECTIONS

Season chicken thighs with salt and pepper and dredge in flour.

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

Preheat a dutch oven over medium high heat with butter and olive oil.  Brown the chicken on both sides until crisp, remove from pan and set aside.

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

Add ginger, garlic, lemongrass, onions and chiles and sauté for 1 minute.  Add ras el hanout, cardamom, cinnamon, cloves, nutmeg and mace and cook until vegetables are tender.  Season with salt and pepper.

Add 2  c. stock, squash and tomatoes and simmer 15 minutes.  Add chicken to the pot and simmer until cooked through, 10-15 more minutes.  Add spinach at the end to wilt.  Adjust seasoning and serve with the lentil rice.

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

POMEGRANATE RICE

Ingredients

1/2 c. brown lentils

1 c. long grain rice

1 c. chicken stock

1 T. butter

1 c. pomegranate seeds

1/2 c. sliced green onion

1/4 c. fresh chopped cilantro

1/4 c. fresh chopped mint

kosher salt and pepper

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

DIRECTIONS

Cook the lentils in boiling salted water until tender, 10-14 minutes.  Drain and set aside.  Bring 1 c. stock , 3/4 c. water and 1 T. butter to a boil.  Add the rice and bring to a boil.  Reduce to a simmer and cook until tender, 15-18 minutes.  Fluff with a fork and combine with lentils, green onion, cilantro, mint and pomegranate seeds.  Season to taste and serve with spiced chicken.

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

WINTER SPICED CHICKEN WITH POMEGRANATE LENTIL RICE

Beijos e Tchau!

Marilyn Chudda 

 

Ludmilla Ramos and Marilyn Chudda
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Brazi Bites Jalapeño Popovers
Ingredients:

1 bag Brazi Bites, defrosted

4 ea. Jalapeños

2 oz. shredded mozzarella

1 oz. cream cheese

1 T. Green onions, diced

Directions:

Cut the ends off of the jalapeños and slice down the middle.

Clean out seeds and place flat side down onto a sheet pan.

Brush lightly with oil and broil in oven until skin blisters. 
Peel the skin off of the jalapeños and small dice.

In a medium bowl mix diced jalapeños, mozzarella, cream cheese and green onions until combined.

Place Brazi Bites onto an oiled sheet pan. With your finger, press down into the Brazi Bite to create a small indentation in the top.

Place 1/2 tsp. Of the jalapeño mix in the indentation.

Place in a 400F oven and bake for 15-20 minutes until golden.

Serve warm.
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