Twice Cooked Mock Tandoori Chicken Recipes

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TWICE-COOKED MOCK TANDOORI CHICKEN



Twice-Cooked Mock Tandoori Chicken image

The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up. By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire. This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.

Provided by Mark Bittman

Categories     dinner, main course

Time 2h

Yield 4 to 8 servings

Number Of Ingredients 12

8 chicken thighs, or thighs and drumsticks
2 tablespoons peanut or vegetable oil
1 medium onion, chopped
Salt and freshly ground black pepper
4 or 5 garlic cloves, smashed
1 2-inch piece of ginger, peeled and chopped (or use 2 teaspoons dried ginger)
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon paprika
1 teaspoon ground cumin
Cayenne or chopped fresh chiles or crushed red chile flakes to taste, optional
3 cups plain yogurt

Steps:

  • Heat oven to 300 degrees. Put chicken in a deep roasting pan.
  • Put oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
  • Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Remove chicken from yogurt sauce, scraping away any excess.
  • Grill or broil over direct heat, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 820 milligrams, Sugar 7 grams, TransFat 0 grams

TWICE-COOKED MOCK TANDOORI CHICKEN



Twice-Cooked Mock Tandoori Chicken image

Adapted from a recipe by Mark Bittman, as posted at Serious Eats by Joshua Bousel. http://tinyurl.com/bbms4u Bousel warns that this will probably not work well on a regular grill; the baked chicken is very soft and will likely fall into the coals. (Nutrition information is unreliable - much of the fat and calories will be left behind in the discarded marinade. Assuming 90% of the marinade is left behind, per serving: 417 kcal, 2 g carb, 33g protein, 30g total fat, 9.5g saturated fat, 13.5g monounsaturated fat, 6.5g polyunsaturated fat)

Provided by DrGaellon

Categories     Chicken Thigh & Leg

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

8 chicken thighs, skin and bone left intact
2 tablespoons peanut oil or 2 tablespoons vegetable oil
1 medium onion, chopped
kosher salt
fresh ground black pepper
4 -5 garlic cloves, smashed
2 inches piece ginger, peeled and chopped or 2 teaspoons ground ginger
1 tablespoon ground coriander
1 teaspoon ground cardamom
1 tablespoon paprika
1 teaspoon ground cumin
chopped fresh chili peppers (optional) or crushed red pepper flakes, to taste (optional)
3 cups plain yogurt

Steps:

  • Preheat oven to 300°F Place chicken in a single layer in a 13x9" baking dish, skin side up.
  • In a large skillet over medium flame, heat oil until it shimmers. Add onions, salt and pepper, and sweat onions until limp, translucent and just barely beginning to color, about 2 minutes. Add garlic and ginger and cook 2 minutes more, until very fragrant. Add coriander, cardamom, paprika, cumin and cayenne or chili (if using) and cook no more than 1 minute, until fragrant. Off heat, stir in yogurt, then pour over the chicken, spreading evenly. Cover with foil and bake 90 minutes, until chicken is barely cooked through. (May be refrigerated up to a day at this point; allow to cool slightly before storing the whole pan in the chill chest.).
  • Heat grill, grill pan or broiler to high. Remove chicken from yogurt sauce, scraping off any excess sauce. Grill, turning once or twice, until skin is crisp and charred and meat is heated through, about 15 minutes. Serve hot or at room temperature, with a side of cucumber raita.

Nutrition Facts : Calories 597, Fat 42, SaturatedFat 13.3, Cholesterol 181.8, Sodium 230.8, Carbohydrate 14.6, Fiber 1.9, Sugar 10, Protein 39.9

TWICE-COOKED (REFRIED) BEANS WITH CUMIN



Twice-Cooked (Refried) Beans With Cumin image

Make and share this Twice-Cooked (Refried) Beans With Cumin recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

1/4 cup canola oil (or other neutral oil)
1 cup chopped onion
1 tablespoon ground cumin (plus more, if desired)
3 -4 cups drained cooked kidney beans (can use canned)
salt
fresh ground black pepper
1/4 teaspoon cayenne, plus more if desired

Steps:

  • Add oil to a large skillet, preferably nonstick; place over medium heat.
  • When the oil is hot, add in the onion and cook/stir until it is golden brown, about 10 minutes.
  • Add in the cumin and cook/stir, 1 minute.
  • Add in the beans and mash with a large fork or potato masher; continue to cook and mash, stirring, until the beans are more or less broken up (some remaining chunks are fine).
  • Season with salt and pepper; add the cayenne and more cumin if you like, and serve.

Nutrition Facts : Calories 300.7, Fat 15.2, SaturatedFat 1.2, Sodium 572.1, Carbohydrate 32.6, Fiber 9, Sugar 5.3, Protein 10.7

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