December 27, 2013

 

A Thought for Today

“Neither art nor wisdom may be attained without learning.”

 

                               Democritus (c.460-370 BC)

 

 

A Piece of My Work

 

                 A Memory (V)

 

 

A Recipe for the Day

Tandoory chicken

Ingredients:

1 medium onion

1 tbsp. peeled and minced fresh ginger root

3 medium cloves garlic

1 tbsp. lemon juice

1 tbsp. cooking oil

½ cup nonfat or low-fat yogurt

1½ tsp ground coriander

1 tsp. ground cumin

½ tsp. ground turmeric

¼ tsp. ground nutmeg

¼ tsp. ground cinnamon

Dash of ground cloves

¼ tsp. ground black pepper

¼ tsp. cayenne pepper

½ tsp. salt

6 chicken thighs or 12 drumsticks

1 lemon cut in wedges

 

Preparation:

 

Dice ¼ of onion. Reserve the remaining onion. Process diced onion, ginger root, and garlic in food processor until finely chopped. Add lemon juice and oil and process to blend.

 

Transfer to a bowl. Stir in yogurt and all the spices and the salt.

 

Remove skin and trim excess fat from chicken thighs. Cut 2-3 small slits in each piece to help marinade to penetrate. Dip each piece into the marinade to coat the meat on all sides and place in a shallow dish. Cover and refrigerate 2 hours or overnight.

 

Slice remaining ¾ onion into thick slices and place as a layer into roasting pan. Place a wire rack over the onion slices. Remove chicken pieces from marinade and set on the rack. Roast at 400 degrees until juices run clear when meat is pierced in the thickest part (about 50 minutes). Serve with lemon wedges and roasted slices. Makes 3-4 servings. 

 

One may use chicken breast but up to a total of 8 pieces of chicken for this amount of marinade.

 

Serve with rice.