Wednesday, February 4, 2015
Indian Lemon Chicken a la Joe
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| Indian Lemon Chicken a la Joe |
About a year ago, I tasted some delicious chicken my friend Joe had brought to the office for a luncheon. It was really, really good and so I naturally asked him how he made it.
He kind of rattled off the ingredients for a marinade, estimating the amounts he used, and as soon as I got a chance I jotted it down on a piece of paper.
I have carried that very piece of paper around for an entire year and finally just made it. Its soooo good! (Why in the world did I wait so long?!) I made a couple of edits, like adding crushed red pepper, but aside from that this is the recipe Joe shared with me (or at least its the one I wrote down).
Joe didnt have a name for his recipe so I named it based on my interpretation. As much as Id like to name dishes really clever and cute things, I generally try to stick to the major descriptors so that, at a glance, you have an idea of what youre getting.
A good descriptive name for this dish would have been Joes Really Amazing Lemon Chicken with a Hint of Indian Spice but I figured that was too long, so I went with Indian Lemon Chicken a la Joe ;-)
A good descriptive name for this dish would have been Joes Really Amazing Lemon Chicken with a Hint of Indian Spice but I figured that was too long, so I went with Indian Lemon Chicken a la Joe ;-)
Indian Lemon Chicken a la Joe
Serves 4-5
Ingredients:
2 pounds chicken breast, cut into bite size pieces
1 Tablespoon canola oil for frying
fresh cilantro for garnish
Marinade:
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon crushed red pepper
1 teaspoon kosher salt
fresh cracked black pepper to taste
3 Tablespoons yogurt (I used Fage Greek yogurt)
juice of one lemon
3-4 large cloves garlic, rough chopped (less if you dont LOVE garlic)
1 medium tomato
Place all of the marinade ingredients into a food processor or blender and blend until liquified and well mixed.
Pour the marinade into a large zip top plastic bag, add chicken, seal, and turn to coat. Place bag in refrigerator to marinade several hours or overnight.
After chicken has marinated, heat non-stick skillet to medium - medium-high and add 1 Tablespoon canola oil. Next remove chicken from marinade and place in skillet. Discard marinade.
Cook chicken for approximately 10-15 minutes or until chicken is cooked all the way through and no longer pink inside.
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| left: chicken when first added to the pan (note: I added a little extra crushed red pepper because I like heat) right: after cooking a few minutes, there may be some amount of watery liquid but it will cook away |
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| left: liquid is starting to cook away right: chicken is done |
Serve over rice and garnish with fresh cilantro, if desired.
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| Indian Lemon Chicken a la Joe |
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