Nirvana Chicken Passover Recipes

COCHIN CORIANDER-CUMIN CHICKEN FOR PASSOVER

Cochin Coriander-Cumin Chicken for Passover image

Provided by Joan Nathan

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 21

Ingredients

Seeds from 4 cardamom pods or 1/2 teaspoon ground cardamom
5 to 6 cloves or 1/2 teaspoon ground cloves
5 to 6 peppercorns or 1/2 teaspoon ground black pepper
3 1/2 tablespoons coriander seeds or 3 tablespoons ground coriander
1 1-to-2-inch cinnamon stick, broken into pieces, or 1 teaspoon ground cinnamon
1/2 teaspoon anise seeds
1 teaspoon cumin seeds or 1 teaspoon ground cumin
1/2 teaspoon ground nutmeg
1/2 teaspoon ground turmeric
1/2 teaspoon salt
2 tablespoons vegetable oil
3 large onions, cut into large chunks
3 pounds (9 to 12) boneless, skinless chicken thighs
3 tomatoes, peeled and roughly chopped, or 1 15-ounce can whole tomatoes
4 to 5 curry leaves (available in Indian or spice markets)
2 tablespoons white vinegar (see note)
1 2-inch piece fresh ginger
4 to 5 garlic cloves
1 cup cilantro leaves, chopped
1/2 cup mint leaves, chopped
2 to 3 (or to taste) serrano or other small fresh green chiles, stemmed, seeded and minced

Steps:

If using whole spices, heat a frying pan over medium heat. Add the cardamom, cloves, peppercorns, coriander seeds, cinnamon stick, anise seeds and cumin seeds; stir until the seeds start to pop, about 3 minutes. Grind them in a small blender, coffee grinder or mortar and pestle along with the nutmeg, turmeric and salt. If using ground spices, simply mix them all together in a small bowl. Rub the mixture into the chicken, transfer to a plastic bag and refrigerate for at least 2 hours or overnight.
In a large Dutch oven over medium heat, heat the oil until shimmering. Add the onions and sauté until golden. Add the chicken and sauté for 1 minute. Add tomatoes, curry leaves, vinegar and 1/2 cup water. Bring to a boil, reduce to a simmer and cook, covered, until the chicken is soft and cooked through, about 20 minutes.
In a food processor, blend the ginger, garlic, cilantro, mint and 2 of the chiles. Taste and add more chiles if desired. Stir into the chicken and simmer for another 5 minutes. Serve over rice, if desired.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 369 milligrams, Sugar 4 grams, TransFat 0 grams

NIRVANA CHICKEN (PASSOVER)

Nirvana Chicken (Passover) image

From a magazine called Reform Judiasm, Spring 2007 as a suggestion for Passover. The photo is fantastic. McCormick makes the red curry powder but it is a blend of spices that includes: cumin, cardamom and hot red chili powder. Use almonds for Passover or peanuts if not using for Passover.

Provided by Oolala

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 tablespoons margarine
1 -2 tablespoon red curry powder or 1 -2 tablespoon madras curry
1/2 cup fruity white wine, Riesling and Gewurztraminer are good
8 chicken pieces, approx. 13 . 5 lbs
1 cup Chinese duck sauce, Gold's brand is good
1/4 cup coconut, shredded
1 tablespoon scallion, finely chopped
2 tablespoons toasted almonds, finely chopped, peanuts if not making for Passover

Steps:

Melt margarine in a saucepan and stir in the curry powder.
Cook for 2-3 minutes and then add the wine.
Remove from the heat.
Wash and pat dry the chicken pieces and place in a roasting pan and baste with the curry sauce.
Bake for 20 minutes at 350 degrees F.
Spread the duck sauce over the chicken pieces and bake another 30 minutes, or until chicken is tender.
Place chicken pieces on a serving platter.
Heat the sauce and pan drippings in a clean 1 quart saucepan over a high flame and cook until the sauce is reduced by 1/3.
Pour the sauce over the chicken and sprinkle with the coconut, scallions and nuts.

Nutrition Facts : Calories 332.5, Fat 18.1, SaturatedFat 5.3, Sodium 547.7, Carbohydrate 36.6, Fiber 2.5, Sugar 1, Protein 2.4

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