Spicy Chicken Tikka

A Winter warmer—perfect for our current mix of rain and snow.

 

CHICKEN TIKKA

For 5 persons.

 

1 tsp Chinese five-spice

1 tsp cayenne

1 tsp black pepper

1 tsp turmeric

1 tsp cumin

2 tbsp minced ginger

1 tbsp ground mustard seed

4 garlic cloves, minced (I used Red Russian)

1 cup 3% yogurt

1 kg skinless, boneless chicken thighs

 

Combine above and marinate chicken for minimum 2 hours.

Grill 10 minutes or bake for 35 minutes at 350^o

 

 

 

 

Serve with a yogurt/mint/coriander/lemon dipping sauce.

 

Japanese Salsa

For 4 persons.

2/3 CUP  olive oil
1 TSP wasabi paste
handful parsley
handful arugula
juice of 1 lemon
1/4 CUP capers
1 TBSP fish sauce
2 cloves garlic, crushed

Whisk wasabi and olive oil.
Combine all in food processor.

Substitute wherever salsa is called for- potato, fish, or egg dishes.

Again with cumin? Curried parsnip soup.

 

Full cream, butter, and spices are essential, sustaining elements in our minus thirty temperatures.

What to do with the humble parsnip but apply cumin, coriander, cinnamon, cloves, and black pepper.

 

 

 

 

1 lb parsnip, chopped

1 large onion, chopped

2 oz butter

1 ½  tsp garam masala or to taste

5 C chicken stock

5 oz 35% cream

Black pepper & parprika to taste

 

 

Saute vegetables 5 mins.

Season.

Saute further 5 mins.

 

 

Add stock and simmer 40 mins.

Puree.

Add cream and heat.

Do not boil.

Season to taste.

 

Dust liberally with paprika.