Spicy Chicken a la Delia

 

 

4 lbs skinless/boneless chicken thighs.

2 cloves garlic-crushed(we used Russian for a little extra heat)
1 tsp ginger
2 tsp turmeric
½  tsp oil

¾ tsp whole cumin

1 tsp whole coriander
8 cardamom pods

1 tsp butter

½ tbsp. oil
2 onions, sliced
1 green pepper-roughly chopped (courtesy Frederick)
2 dried chilies-chopped
1 bay lead-crumbled

5 oz yogurt

2 oz hot water

Make paste with first four ingredients.
Coat chicken and let stand at least 2 hours.
Cook at 400F for 20 mins.

Saute cumin, coriander and cardamom in a dry fry pan for 2 mins.

Crush finely.  (the aroma!)

Saute onions and pepper. Add chilies and bay leaf. Add crushed spices. Add yogurt and water.

Pour all over chicken.

Bake for 40 mins at 350F

Chillled Red Pepper Soup

Perhaps you’re one of the fortunate few with a neighbour who grows vast quantities of peppers?  I have Frederick and his secret garden.  After preparing this dish I can state with absolute certainty that I will never buy commercially prepared soup again.   It’s never too late for a chilled soup. Lots of flavor!

 

Ottolenghi Chilled Red Pepper Soup

 

 

 

For 4 persons.

1 onion-chopped

3 tbsp oil
8 sage leaves-sliced

4 red peppers-chopped (we had Shepherd) Set aside ½ diced pepper.
2 bay leaves
2 tsp cumin
1tsp sugar
1 dried chili-chopped
2 cups stock

1 celery stalk

zest of ½ lemon
1 clove garlic-crushed

basil leaves-chopped

parsley-chopped

sour cream

 

Sauté onion, sage, and peppers for 10 mins.  Add peppers, bay, cumin, sugar, chili, and stock.

Simmer 15 mins.
Remove bay and puree soup. Cool.
Add remaining pepper, zest, and garlic.  Chill.
Serve with basil, parsley, and sour cream.