The true Indian version of this dish is cooked in a
special clay pot, often at temperatures over 800
degrees.
Serves 4
4 pounds Chicken, skinned and quartered
1 cup Yogurt, plain
1 teaspoon Lemon juice
1 teaspoon Vinegar
1 teaspoon Garlic, minced
1 teaspoon Ginger, fresh, peeled and minced
1 teaspoon Coriander
1/2 teaspoon Cumin
1/8 teaspoon Clove, ground
4 Tablespoons Olive oil
Mix all the ingredients (except the oil) in a large
glass (or other non-reactive) bowl. Toss well.
Cover and place in the refrigerator for at least 12
hours. Stir several times during this period.
Pre-heat the oven to 500. Place the chicken in a
baking dish. Drizzle on the oil. Bake for 30-40
minutes. Serve with rice.
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- Hamburger Bulgogi Style
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- WHITE CORN CHOWDER
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- Bread Baking
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- Cornell Chicken
- Tortilla Soup and Burritos
- French Onion Soup
- Baked Halibut Steaks
- Muhammara Dip & Mexican Corn Bread Stuffing
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SEASONING WITH PORK
The rich, full flavor of pork can add character to
soups, beans, stews, and vegetables.
-HAM HOCK: The lower tip of a smoked ham. It
includes bone, skin, and meat. Use whole in
cooking beans, green beans, or soups. After
cooking, remove the meat and return the diced
pieces to the dish. The large bone of a cooked
ham can be substituted.
-JOWL BACON: Usually only available in the
South. Jowl is cured and smoked cheeks of pork.
High in fat, but with a little lean, they are good when
a smoky pork flavor is desired.
-SALT PORK: Salt-cured, un-smoked pork fat. It is
often used in recipes from New England. Not to be
confused with "Fatback" which is un-salted pork fat
used to make lard.
-BACON or HAM: An acceptable, but more
expensive substitute for hocks or jowl.
TODAY'S TIP: BARGAIN WINE NOTE
CHATEAU DE SEGRIES 1999 COTES-DU-RHONE ($9.99)
One of the first young Rhones of the 1999 vintage to reach local wine
shops, this one is modest in price and pretense, almost
Beaujolais-style in its fresh, ripe fruitiness. Clear ruby in color,
its pleasant aroma focuses on perfumed red fruit. Fresh, juicy
cherries dominate the palate, tart and almost sweet.
FOOD MATCH: Fine, if a bit light, with charbroiled rib-eye steaks.
