9
marinade
Puree the onion, ginger, and garlic
with the water in a blender until it
forms a smooth paste; set aside
Heat 1 tablespoon oil in the ceramic
crock over medium heat. Cook the
chicken in the hot oil until lightly
browned on all sides, about 5
minutes. Remove from the ceramic
crock and set aside
Heat the remaining 2 tablespoons
in the ceramic crock. Fry the onion
paste in the hot oil until the moisture
is mostly evaporated, about 3 min-
utes. Sprinkle the garam masala and
chili powder over the mixture; cook 1
minute more
Pour the tomato sauce into the
mixture, reduce heat to medium, and
cook another 5 minutes
Return the chicken to the ceramic
crock along with the half and half;
bring to a boil
Add the butter, fenugreek leaves,
and salt; reduce heat to low and
simmer uncovered until the chicken
pieces are no longer pink in the
middle, 15 to 20 minutes
Murgh Makhni is best served with
naan, or you can also serve this with
basmati rice
pomegranate stew
with chicken (khoresh
fesenjan)
2 tablespoons olive oil
1 1/2 pounds chicken legs, cut
up
1 white onion, thinly sliced
1/2 pound walnuts, toasted and
finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
1/2 teaspoon cardamom (op-
tional)
2 tablespoons sugar (optional)
Heat olive oil in the ceramic crock
Place chicken and onions in the ce-
ramic crock, and cook 20 minutes,
stirring occasionally
Mix in pureed walnuts, salt, pome-
granate juice, and cardamom
Bring to a boil. Reduce heat to low,
cover, and simmer for 1 1/2 hours,
stirring occasionally
If the sauce becomes too thick, stir
in 1/4 cup warm water
Mix in sugar, adjust seasoning, and
simmer 30 minutes more
Serve with saffron steamed basmati
rice. Enjoy!
If you prefer, substitute angelica
powder for cardamom
Instead of pomegranate juice, you
can substitute 1/2 cup pomegranate
paste diluted in 2 cups water
chicken and tarragon
casserole
25g/1 oz butter
1 tbsp/15ml oil
6 chicken breasts
1 large onion finely chopped
200ml/7 fl oz hot chicken stock
6 springs tarragon
100ml/3 1/2 fl oz double cream
salt and pepper
1-2 tbsp/15-30ml cornflour
Heat the butter and oil in a frying
pan. Add the chicken pieces and
brown on both sides. Transfer the
chicken to the cooking pot. Fry the
onion and place in the cooking pot
with the grape juice, stock, 2 springs
of tarragon and seasoning. Cover
with the lid and cook on High for
2 - 4 hours or Low for approximately
4 hours. At the end of the cooking
time, remove the chicken pieces
and keep warm. Mix the cornflour
with some water to form a smooth
paste and add to the slow cooker
with the cream, stir well. Return the
chicken pieces to the cooking bowl,
replace the lid and allow to cook
for additional time until the mixture
thickens. At completion, finely chop
the remaining tarragon and add to
the cooking pot. Serve immediately.
