Chicken-Vegetable Tango

I stepped into the kitchen this Diwali weekend and decided to try my hand at a chicken dish. Given that I had no recipe to speak of, this was made purely by instinct, using what I had on hand. Also, I did want vegetables to be part of the dish. Hence…


Cooking time: ~1 hr

Preparation time (excl. Chicken marination): 30 min

Ingredients:

Chicken Legs: 2, cleaned, skinned

Red Chilli Powder: 1/2 tsp

Roasted Cumin seed powder: 1/2 tsp

Black pepper: 1/4 tsp

Salt to taste

Carrots: 4 medium sized, peeled and cut into 1/2″ thick rings

Cauliflower 1 small: cut into bite sized florets

Capsicum: 1 medium sized, quartered, diced into 1″ pieces

Beans, about 10, strung, diced into 1″ pieces

Olives: 8 whole

Jalapeno: 1 small cut into rings

Zest of one orange

Red Wine: 1 cup

Mixed herbs: 1 tsp

Olive Oil: 2 tbsp

Method:

Wash and clean chicken legs, remove skin. Take a knife and make long cuts on the legs on both sides. In a small bowl mix together red chilli powder, roasted cumin seed powder, black pepper and salt. Apply this mixture onto the chicken and rest chicken overnight in the fridge (or for 4 hrs, if using fresh chicken).

Next day remove chicken from fridge, let it sit outside and return to room temperature, in the meantime prepare the vegetables.

Turn oven on, allow to heat for 15-20 min (I have a small gas oven, so I usually heat it up on high)

Heat a pan or work, put 1 tbsp olive and put chicken legs into cook (basically, sear chicken), let it cook on high for about 2min on both sides, reduce heat allow to cook for 2 more min (1 min each side), remove chicken, keep aside. In the same wok, add the remaining 1 tbsp of oil and put vegetables into saute, saute on high flame for about 2mins, stirring all the time, then reduce heat and allow to cook. Add salt to taste into vegetables.

Take a saucepan, pour the 1 cup wine into it, allow to come to boil, reduce heat, allow to simmer/reduce (takes about 3-5 min). Once reduced to desired consistency, add mixed herbs, stir in well, remove from flame, keep aside.

In a baking/oven proof dish, lay out the chicken pieces, cover and surround with vegetables, sprinkle the olives and chopped jalapenos, grate the zest over this, drizzle reduction, put into oven to cook for about 20-25 min. Ensure reduction does not all dry out. If so desired, drizzle one teaspoon of extra virgin olive oil before putting into oven.

Serve with toasted bread or by itself

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