Mustard Ginger Chicken Rai Adrak Walli Murgh Recipes

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MUSTARD-GINGER CHICKEN (RAI ADRAK-WALLI MURGH)



Mustard-Ginger Chicken (Rai Adrak-Walli Murgh) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 25m

Yield Six servings

Number Of Ingredients 7

3 skinless, boneless, whole chicken breasts, about 3 pounds total weight
Salt to taste, if desired
1/2 tablespoons whole black peppercorns
3 tablespoons freshly squeezed lemon juice
1 tablespoon coarse-grained prepared mustard (moutarde de Meaux)
1/4 cup hot mustard oil (see note)
2 tablespoons freshly grated ginger

Steps:

  • Sprinkle the chicken pieces on all sides with salt.
  • Put the peppercorns on a flat surface and crush them well with the bottom of a heavy, clean skillet or saucepan. Or crush them using a mortar and pestle. Or blend them until coarse-fine in a small herb or coffee grinder.
  • Put the crushed peppercorns in a small mixing bowl and add the lemon juice and mustard. Stir to blend.
  • Heat the mustard oil in a wide skillet and add the sauce. Cook, stirring, about one minute and add the chicken breasts in one layer. Sprinkle the ginger evenly over the chicken. Cook about three minutes and turn the pieces. Cover and cook, turning the pieces occasionally, about 10 minutes.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 18 grams, Carbohydrate 1 gram, Fat 26 grams, Fiber 0 grams, Protein 38 grams, SaturatedFat 6 grams, Sodium 577 milligrams, Sugar 0 grams, TransFat 0 grams

RABBIT POJARSKI



Rabbit Pojarski image

Provided by Craig Claiborne

Categories     main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound lean rabbit meat
1 1/4 cups fine fresh bread crumbs
1/8 teaspoon freshly grated nutmeg
Salt to taste, if desired
Freshly ground pepper to taste
1/8 teaspoon Tabasco sauce
2 tablespoons corn, peanut or vegetable oil
4 tablespoons butter
1 tablespoon freshly squeezed lemon juice
1 tablespoon finely chopped parsley

Steps:

  • Cut away and discard all traces of membrane, gristle or bone from the rabbit meat. Cut the meat into 1-inch cubes. Put the cubes into the container of a food processor or electric blender and blend until finely ground. Put the meat into a mixing bowl and add 3/4 cup of the bread crumbs and the nutmeg, salt, pepper and Tabasco sauce.
  • Divide the mixture into four equal portions. Scatter the remaining bread crumbs on a flat surface. Shape the meat into four flat rounds, each about 3/4 inch thick. Coat the rounds all over, bottom, top and sides with bread crumbs. Pat with the fingers to make the crumbs adhere.
  • Heat the oil and 1 tablespoon of the butter in a skillet large enough to hold rounds in one layer. Cook about 5 minutes until nicely browned on one side. Turn and cook the rounds about 7 minutes longer. Transfer the pieces to a warm serving dish. Pour off the fat from the skillet and wipe the skillet with paper toweling. Put the remaining 3 tablespoons of butter in the skillet and when it is hot but not browned add the lemon juice. Pour this over the rounds. Sprinkle with parsley and serve.

Nutrition Facts : @context http, Calories 454, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 27 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 10 grams, Sodium 404 milligrams, Sugar 2 grams, TransFat 1 gram

ROASTED CORNISH GAME HENS WITH BULGUR STUFFING (FARAKH BADARI)



Roasted Cornish Game Hens with Bulgur Stuffing (Farakh Badari) image

Provided by Craig Claiborne

Categories     dinner, main course

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

4 Cornish game hens, about 1 pound each
Salt to taste if desired
Freshly ground pepper to taste
3 cups cooked bulgur (see recipe) at room temperature
3 tablespoons finely chopped parsley
1/4 cup corn, peanut or vegetable oil
1 tablespoon freshly squeezed lime or lemon juice
1/2 teaspoon poultry seasoning or finely chopped sage
1 clove garlic, peeled and crushed

Steps:

  • Preheat the oven to 350 degrees.
  • Sprinkle the hens inside and out with salt and pepper. Blend the bulgur and parsley in a mixing bowl.
  • Stuff each game hen with an equal portion of the bulgur mixture. Truss the hens.
  • Place a rack in a shallow roasting pan. Arrange the hens breast side up on the rack. To prepare a basting sauce, blend the remaining ingredients, salt and pepper.
  • Brush the hens with the basting sauce. Place in the oven and roast one hour, basting often with the sauce. Remove the trussing string and serve.

Nutrition Facts : @context http, Calories 799, UnsaturatedFat 37 grams, Carbohydrate 27 grams, Fat 53 grams, Fiber 7 grams, Protein 52 grams, SaturatedFat 12 grams, Sodium 1426 milligrams, Sugar 0 grams, TransFat 0 grams

AKHROT MURGH (INDIAN WALNUT CHICKEN)



Akhrot Murgh (Indian Walnut Chicken) image

Posted for ZWT6. Adapted from Sanjeev Kapoor's website. Marinated with yogurt and spices and cooked with chilies and onions in a walnut tomato cream sauce. The type of chicken used is not specified, I would use a mix of breasts and thighs.

Provided by noway

Categories     Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1/2 cup walnuts
1 lb chicken
1 tablespoon ginger paste
1 tablespoon garlic paste
salt, to taste
1 teaspoon ground cumin, divided use
1/4 cup yogurt
1 tablespoon oil
1 medium onion, grated
1 large tomatoes, pureed
4 green chilies, chopped
1 teaspoon ground coriander
2 tablespoons cream
1/4 teaspoon garam masala

Steps:

  • Grind walnuts into a fine powder using a food processor.
  • Cut chicken into 1/2 inch pieces and place in a bowl.
  • Add ginger paste, garlic paste, salt, half teaspoon cumin and yogurt and mix well. Marinate the chicken for half an hour.
  • Heat oil in a pan, add onion and sauté till lightly browned.
  • Add tomato puree, mix well and continue to sauté till oil separates.
  • Add green chillies and continue to cook for two minutes.
  • Add ground coriander and remaining cumin, mix well and cook for one more minute.
  • Add the marinated chicken, mix well, cover and cook till done.
  • Add walnuts, simmer for two to three minutes. Add fresh cream and garam masala powder and mix well and simmer for two more minutes. Serve hot.

CROOK'S CORNER SHRIMP AND GRITS



Crook's Corner Shrimp and Grits image

"Everything I do is as authentic as possible, but with my own refinements," the chef Bill Neal told Craig Claiborne in a 1985 profile. Mr. Neal brought his historical approach to Southern cooking to Crook's Corner, the restaurant he opened in a former taxicab stand in Chapel Hill, N.C. This savory blend of shrimp with cheese grits became one of the restaurant's best-known dishes.

Provided by Craig Claiborne

Categories     dinner, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 14

3 1/2 cups water
3/4 cup regular grits (do not use instant quick-cooking grits)
Salt to taste
1 pound fresh shrimp in the shell
12 drops Tabasco
6 ounces finely grated sharp Cheddar cheese
3 tablespoons butter
2 1/2 ounces finely diced bacon, about 1/2 cup
1/4 cup corn, peanut or vegetable oil
1 cup finely chopped scallions, including green part
6 ounces mushrooms, thinly sliced, about 3 cups
1 clove garlic, finely minced
Juice of 1 lemon
1/4 cup finely chopped parsley

Steps:

  • Bring the water to boil and gradually add the grits, stirring. Add salt. Cook uncovered, stirring often, about 15 minutes. Cover closely and continue cooking over low heat for 25 minutes or until done.
  • Meanwhile, shell and devein shrimp and put in a bowl. Set aside.
  • When grits are cooked, remove from heat. Stir in 6 drops of Tabasco sauce, the cheese and butter.
  • Place two heavy skillets on the stove. Add the diced bacon to one skillet; pour the oil in the other. Cook the bacon, stirring, until it starts to brown. Add the shrimp and cook, tossing and stirring so that they cook evenly, about 3 minutes. Add scallions and cook briefly.
  • As the shrimp cook, put the mushrooms in the hot oil in the other skillet and cook, tossing and stirring, until the mushrooms give up their liquid. Add the garlic and cook briefly, stirring. Add the lemon juice and stir.
  • Combine the shrimp and mushroom mixtures in one skillet and sprinkle with parsley and the remaining Tabasco. Stir to blend.
  • Spoon equal portions of the cheese grits onto six hot plates. Spoon equal portions of the shrimp and mushroom mixture over each serving. Serve immediately

Nutrition Facts : @context http, Calories 659, UnsaturatedFat 24 grams, Carbohydrate 30 grams, Fat 46 grams, Fiber 3 grams, Protein 32 grams, SaturatedFat 17 grams, Sodium 1213 milligrams, Sugar 2 grams, TransFat 1 gram

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