COUNTRY STYLE CHICKEN AND POTATOES COUNTRY STYLE CHICKEN When one talks of Country style, the images that conjure up are of ‘Lotus Eaters’ type of lifestyle – Redolent, Relaxed, Laidback enjoying life to the hilt. This Chicken and Potato dish lives up to its name. Once you have marinated the chicken (albeit, there are two marinades) cling wrapped it, you can forget about it for a few hours. Then just half an hour before dinner, dressed up in all your finery, you can put it into a saucepan/wok and let it merrily cook away, till you listen to your music or chat away or even check Facebook. It only requires occasional stirring off and on. Almost 30 minutes later, you are ready with your dish. It has an intermingling of totally diverse flavours and aromas but they end up in a lip-smacking sauce coated chicken. We like to pair it with roasted potatoes cooked in the same marinade – they complement each other and one can do away with the usual bread or bun option. INGREDIENTS 1 ½ KG Chicken 1st Marinade ½ Cup - Orange Juice 1 Tbsp - Worcestershire Sauce 1 Tbsp – Lemon Juice Salt and Pepper – To Taste 2nd Marinade 1 cup – Hung Curd 2 to 3 knobs - Ginger (blend into a paste) 7 to 8 cloves Garlic (blend into a paste) A big bunch – Dhania Patta (Coriander Leaves) – Chopped Finely 2 Tsp – Parsley 1 or 2 sprigs Rosemary (optional) 1 Tbsp – Soya Sauce 1 Tbsp – Vinegar 1 Tbsp – Paparika (I used freshly ground - dried red chillies) 2 Tbsp - Olive Oil 1 Tbsp – Honey 1 Tsp – Cornflour 3 - Star Anise (ground) ½ Tsp Javtri (Powder) METHOD Wash and cut the chicken into small pieces. With a fork/knife make small gashes in the chicken. Mix orange juice, lemon juice and worcestershire sauce. Add to the chicken and keep aside for an hour. Meanwhile prepare the second marinade, whisk the curd and add all the other ingredients (Except cornflour.) and whisk well till it is well blended. Transfer the chicken with the previous marinade to the 2nd marinade. Cling wrap it and keep in the refrigerator for 5 to 6 hours or more. Heat the saucepan/wok and put the marinated chicken into it. Let it bubble away, first on high flame and then on low heat till the chicken is almost cooked through. Dissolve the cornflour in a tbsp of water and put into the chicken. Freshly grind the Javitri and Star anise - Add to the chicken. At this stage check the chicken – it is ‘teekha’, sour and a little sweet. When done, serve immediately piping hot. COUNTRY STYLE POTATOES These Potatoes can be served on their own without the chicken also. Infact, for vegetarians they are a lovely dish to be had with bread or buns. INGREDIENTS 1 KG – Potatoes (try baby potatoes but if you don’t have them, cut regular potatoes into big chunks.) – Peel and prick with a fork. 1st Marinade ½ Cup - Orange Juice 1 Tbsp - Worcestershire Sauce 1 Tbsp – Lemon Juice Salt and Pepper – To Taste 2nd Marinade 1 cup – Hung Curd 2 to 3 knobs - Ginger (into paste) 7 to 8 cloves Garlic (into paste) A big bunch – Dhania Patta (Coriander Leaves) – Chopped Finely 2 Tsp – Parsley 1 or 2 sprigs Rosemary (optional) 1 Tbsp – Soya Sauce 1 Tbsp – Vinegar 1 Tbsp – Paparika (I used freshly ground - dried red chillies) 2 Tbsp - Olive Oil 1 Tbsp – Honey 1 Tsp – Cornflour 3 - Star Anise (ground) ½ Tsp Javtri (Powder) METHOD Mix orange juice, lemon Juice and worcestershire sauce. Add to the potatoes and keep aside for an hour. Meanwhile prepare the second marinade, whisk the curd and add all the other ingredients (Except cornflour.) and whisk well till it is well blended. Transfer the potatoes with the previous marinade to the 2nd marinade. Cling wrap it and keep in the refrigerator for 5 to 6 hours or more. Cook in an open kerahi till done (about 15 minutes or till done). Serve immediately.
Posted on: Sat, 15 Mar 2014 06:59:13 +0000
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