Chickenjeera Recipes

CHICKEN JEERA

Chicken Jeera image

Simple to cook. Simple to serve. Simply super. We eat this with our fingers, it's that good. This dish we serve with a bbq, it makes a great starter, or when we want a night in front of the fire or television. It's comfort food with a big C. Serve with a Raita.

Provided by Brian Holley

Categories Curries

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

10 chicken thighs (or mixed) or 10 chicken drumsticks (or mixed)
3 tablespoons cumin seeds
1/2 teaspoon black peppercorns
4 green cardamoms, split open
3 green chilies, seeded and chopped
3 garlic cloves, chopped
1 inch fresh gingerroot, grated
2 teaspoons ground cumin
1/2 teaspoon salt
1 teaspoon garam masala
1/2 cucumber, finely diced
1 green chili, seeded and diced
10 fluid ounces plain yogurt
1/4 teaspoon salt
1/4 teaspoon ground cumin

Steps:

Dry roast 1 tbsp of the cumin seeds for 5 minutes Set aside to cool.
Heat the oil i n a heavy based pan and remaining cumin seeds with the peppercorns, and cardamom for 3 minutes.
Add the chillies, garlic and ginger and cook for 2 minutes.
Add the ground coriander, ground cumin and salt cook 2 minutes.
Add the chicken thighs and legs stir to cover with the spices, cover with a lid and cook for 25 minutes over medium heat.
When th chicken is cooked add the garam masala and toasted cumin seeds. Cook for 5 minutes.
Mix together the cucumber, yogurt, chili, and salt. Sprinkle the ground cumin over the yogurt mix (Raita) and serve as a dip for the chicken.

Nutrition Facts : Calories 875.7, Fat 54.5, SaturatedFat 15.9, Cholesterol 356.5, Sodium 814.9, Carbohydrate 12.4, Fiber 1.5, Sugar 6.6, Protein 80.7

JERK CHICKEN

Jerk Chicken image

Provided by Food Network

Categories main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 15

Ingredients

1/2 of 1 nutmeg
1 cinnamon stick
1 tablespoon coriander seeds
1 teaspoon cloves, whole
6 pimento seeds (allspice)
1 teaspoon black peppercorns
1 bunch scallions, chopped
1 large onion, roughly chop
2 to 3 Scotch Bonnet peppers
10 sprigs thyme, leaves picked
10 garlic cloves
1/2 cup fresh lime juice or white vinegar
1 cup soy sauce
1/2 cup raw sugar
1 whole chicken, cut into 8 pieces

Steps:

Preheat the oven to 350 degrees. Score chicken and season with salt. Spoon desired amount of jerk marinade over chicken and rub into scores. Marinade refrigerated for 2 hours to overnight. Bake for 35 minutes in the oven. Remove from the oven and finish on the grill.;
Combine all of the above in a bowl and stir in the following: .

CHICKEN JALFREZI

Chicken Jalfrezi image

This is a Pakistani recipe that is a spicy curry. My Mama made this dish, and I like it very much. You must try it. This dish is best served with basmati rice, chapattis or naan bread.

Provided by Alia Tasleem

Categories World Cuisine Recipes Asian Pakistani

Time 1h15m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons vegetable oil
1 onion, grated
2 cloves garlic, chopped
1 ½ pounds boneless skinless chicken thighs, cut in half
3 teaspoons ground turmeric
1 teaspoon chili powder
1 ½ teaspoons salt
1 (14.5 ounce) can peeled and diced tomatoes
2 tablespoons ghee (clarified butter)
3 teaspoons ground cumin
3 teaspoons ground coriander
2 tablespoons grated fresh ginger root
½ cup chopped cilantro leaves

Steps:

Heat the oil in a large deep skillet over medium-high heat. Add onions and garlic, and cook for about 2 minutes. Add the chicken, and season with turmeric, chili powder and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
Add the ghee, cumin, ground coriander, ginger and cilantro, and simmer for another 5 to 7 minutes. Serve the chicken pieces with sauce spooned over the top.

Nutrition Facts : Calories 264.7 calories, Carbohydrate 6.7 g, Cholesterol 79.4 mg, Fat 16.9 g, Fiber 2.1 g, Protein 20.4 g, SaturatedFat 5.5 g, Sodium 754.5 mg, Sugar 2.6 g

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