Cinnamon Broiled Chicken With Raita Recipes

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TEST KITCHEN'S FAVORITE FIRE-CIDER TONIC



Test Kitchen's Favorite Fire-Cider Tonic image

Fire cider is a tangy, sweet vinegar infused with vegetables, herbs, spices, and honey. A popular herbal folk remedy, it is used as an anti-inflammatory and digestion-stimulating tonic, and to boost natural health processes.

Provided by Martha Stewart

Categories     Food & Cooking     Drink Recipes

Time P21D

Yield Makes about 2 cups

Number Of Ingredients 12

1/2 cup thinly sliced fresh ginger (from two 4-inch pieces)
1/2 cup peeled, diced fresh horseradish (from a 5-inch piece)
1 head garlic, cloves smashed and peeled
3 sprigs rosemary
2 jalapeno or serrano chiles, halved lengthwise
1 teaspoon whole black peppercorns
2 cinnamon sticks
1/2 small onion, cut into 1 1/2-inch pieces (1/3 cup)
1 lemon, cut into 1 1/2-inch pieces
1/2 orange, cut into 1 1/2-inch pieces
2 cups raw, unfiltered apple-cider vinegar, such as Bragg, plus more as needed
1/3 to 1/2 cup honey, preferably raw and unfiltered

Steps:

  • Place ginger and horseradish in the bottom of a 1-quart Ball jar or similar resealable glass container. Add garlic, rosemary, chiles, peppercorns, cinnamon, and onion; then add lemon and orange pieces, pressing down to firmly pack ingredients in. Add vinegar, adding more as necessary to fully submerge ingredients and fill jar. Seal jar (if using a metal lid, place a piece of parchment between jar and lid to prevent a corrosive reaction with vinegar). Store in a cool, dark place, shaking for a few seconds every day or two, at least 3 weeks and up to 6 weeks.
  • Strain through cheesecloth or a fine-mesh sieve; discard solids. Stir in honey. Store in a sealed container in refrigerator up to 1 month.

INDIAN-INSPIRED CHICKEN WITH RAITA



Indian-Inspired Chicken With Raita image

I have not tried this dish yet; however, the yogurt-spice combination sounds really delicious along with the raita. Prep time does not include marinating time.

Provided by DailyInspiration

Categories     Chicken

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 cup plain yogurt
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground red pepper
chicken, cut into 8 pieces (about 4 pounds chicken parts)
2 medium cucumbers (peeled, seeded and thinly sliced)
1/3 cup plain yogurt
2 tablespoons fresh cilantro, chopped
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Mix 1 cup yogurt, 2 cloves garlic, salt through red pepper in a large re-sealable food storage bag to blend. Add chicken; marinate in refrigerator 4 to 24 hours.
  • Preheat broiler. Cover baking sheet with foil. Place chicken on prepared baking sheet. Broil 6 inches from heat about 30 minutes or until cooked through, turning once.
  • Meanwhile, make Raita. Mix cucumbers, 1/3 cup yogurt, cilantro, garlic, salt and pepper in a small bowl. Serve alongside chicken.

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