Spicy sorrel flavoured chicken: Difference between revisions
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I've been looking for a recipe in which to use [[Sorrel|sorrel]] which we grow in our garden. It has a sharp lemony flavour, which until now I've only found useful in [[Salads|salads]]. | I've been looking for a recipe in which to use [[Sorrel|sorrel]] which we grow in our garden. It has a sharp lemony flavour, which until now I've only found useful in [[Salads|salads]]. | ||
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| 1 thumb sized piece of [[Ginger|ginger]], peeled and [[Grated|grated]] | | 1 thumb sized piece of [[Ginger|ginger]], peeled and [[Grated|grated]] | ||
| 4 [[Fat|fat]] [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]] | | 4 [[Fat|fat]] [[Cloves of Garlic, peeled and crushed|cloves of garlic, peeled and crushed]] | ||
| 1 x 750g (1lb 10 oz) [[Chicken|chicken]] cut into pieces and skin removed: see here | | 1 x 750g (1lb 10 oz) [[Chicken|chicken]] cut into pieces and skin removed: [[Jointing a chicken|see here]]. I [[jointing a chicken|jointed the chicken]] and left the breasts, legs and wings whole as I think you get a nicer flavour when cooking on the bone. | ||
| Pinch of [[Salt|salt]] | | Pinch of [[Salt|salt]] | ||
| 25 g [[Sorrel|sorrel]] leaves, chopped | | 25 g [[Sorrel|sorrel]] leaves, chopped | ||
| Line 44: | Line 45: | ||
| Gently [[Stir-fry|stir-fry]] the [[Onions|onions]] for 8 minutes but don't let them colour | | Gently [[Stir-fry|stir-fry]] the [[Onions|onions]] for 8 minutes but don't let them colour | ||
| Add the [[Garlic|garlic]] and [[Ginger|ginger]] and [[Stir-fry|stir-fry]] for another few minutes | | Add the [[Garlic|garlic]] and [[Ginger|ginger]] and [[Stir-fry|stir-fry]] for another few minutes | ||
| Add the [[Salt|salt]] and the [[Chicken|chicken]] pieces, reduce the heat to low, cover and cook for 40 minutes or until the [[Chicken|chicken]] is properly cooked. Stir the chicken now and then. | | Add the [[Salt|salt]] and the [[Chicken|chicken]] pieces, reduce the heat to low, cover and cook for 40 minutes or until the [[Chicken|chicken]] is properly cooked. Stir the chicken now and then. Don't worry that it will be too dry, the chicken released quite a lot of liquid so it stews in it's own juices, so to speak. | ||
| While the [[Chicken|chicken]] is cooking, bring a small pan of water to the [[Boil|boil]] and add the [[Green chillies|green chillies]] and [[Sorrel|sorrel]] leaves and [[Simmer|simmer]] for 2 minutes. | | While the [[Chicken|chicken]] is cooking, bring a small pan of water to the [[Boil|boil]] and add the [[Green chillies|green chillies]] and [[Sorrel|sorrel]] leaves and [[Simmer|simmer]] for 2 minutes. | ||
| Drain and allow to cool a little before blending to a paste in a feed processor or [[Pestle and mortar|pestle and mortar]] - add a drop or two of the [[Boiled|boiled]] water if the paste is too dry | | Drain and allow to cool a little before blending to a paste in a feed processor or [[Pestle and mortar|pestle and mortar]] - add a drop or two of the [[Boiled|boiled]] water if the paste is too dry | ||
Revision as of 17:49, 19 April 2014
| Spicy sorrel flavoured chicken | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 1 hour, 45 minutes |
| Prep. time: | 45 minutes |
| Cook time: | 1 hour |
| Difficulty: | 
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I've been looking for a recipe in which to use sorrel which we grow in our garden. It has a sharp lemony flavour, which until now I've only found useful in salads.
I found this Hyderadbadi recipe in Mr Pushpash Pent's wonderful "India": ISBN 978-0714859026
I've adapted it very slightly to make it easier for me to replicate here in the UK.
The sorrel in the original recipe is gongura (''Hibiscus sabdariffa''), which is described as sour, so our English sorrel will probably be a reasonable substitute.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 125 ml (4.5 oz) ghee or vegetable oil
- 4 medium onions, peeled and sliced
- 1 thumb sized piece of ginger, peeled and grated
- 4 fat cloves of garlic, peeled and crushed
- 1 x 750g (1lb 10 oz) chicken cut into pieces and skin removed: see here. I jointed the chicken and left the breasts, legs and wings whole as I think you get a nicer flavour when cooking on the bone.
- Pinch of salt
- 25 g sorrel leaves, chopped
- 4 green chillies, de-seeded and chopped into rings
- 1 teaspoon garam masala
- 1 teaspoon cumin seeds, ground to powder
- 1 teaspoon coriander seeds, ground to powder
- 1 level teaspoon chipotole chilli powder
- 1 teaspoon poppy seeds, dry roasted then ground to a paste with a little water
Method
- Heat the ghee in a heavy based pan or dutch oven over a medium heat.
- Gently stir-fry the onions for 8 minutes but don't let them colour
- Add the garlic and ginger and stir-fry for another few minutes
- Add the salt and the chicken pieces, reduce the heat to low, cover and cook for 40 minutes or until the chicken is properly cooked. Stir the chicken now and then. Don't worry that it will be too dry, the chicken released quite a lot of liquid so it stews in it's own juices, so to speak.
- While the chicken is cooking, bring a small pan of water to the boil and add the green chillies and sorrel leaves and simmer for 2 minutes.
- Drain and allow to cool a little before blending to a paste in a feed processor or pestle and mortar - add a drop or two of the boiled water if the paste is too dry
- Add the remaining spices and poppy seed paste to the chicken and cook for 4 minutes
- Stir in the sorrel paste and cook for 2 minutes more.
Serving suggestions
Serve with plain rice, palin naan and a yogurt dip
