Chicken in Spicy Red Sauce (lal shorve vala murgh)

     It's always nice to find a flavor-packed recipe that comes together quick enough to use as a mid-week meal. This particular recipe was a fine way to use up a big pack of discounted chicken thighs that was taking up room in the freezer. You are welcome to use any cut of chicken you'd like. While the recipe comes together in less than an hour, it does qualify as a PITA, since it requires constant vigilance until you get to the simmering stage. It's worth it. We served it up with a side of Stir-Fried Green Cabbage with Fennel Seeds. This makes for a satisfying meal that's mercifully low on calories. As always, any notes or changes are in blue.

Chicken in a Spicy Red Sauce
lal shorve vala murgh
via Madhur Jaffrey's Quick and Easy Indian Cooking

Ingredients

• 2-1/4 pounds chicken pieces
• 1 teaspoon salt or to taste
• Freshly ground black pepper
• 7 large cloves garlic, peeled and coarsely chopped
• 2 inch piece fresh ginger, peeled and coarsely chopped (we grated ours, since chopping ginger is more trouble than it's worth)
• 1/4 cup vegetable oil
• Generous pinch asafetida optional (this is a powder that's available at Indian grocers. Alternately, you can get it at The Spice House online.)
• 1 teaspoon cumin seeds
• 2 inch stick cinnamon
• 6 cardamom pods (didn't have the pods on hand. I did have cardamom seeds. I used about a dozen)
• 5 whole cloves
• 3 dried, hot red chiles (I used my own dried cayenne)
• 1/2 teaspoon ground turmeric
• 1/8-1/4 teaspoon cayenne pepper (don't be a wuss, use 1/4)
• 1-1/2 cup canned, chopped tomatoes (I used canned whole tomatoes. They'll break up during the cooking)
• 12 ounces potatoes, peeled and cut into 1-1/2 inch chunks (I'm pretty sure we cut ours into 1/2 inch chunks because I don't read directions particularly well)

Directions

1. Sprinkle the chicken pieces lightly with salt and black pepper and set aside.
2. Put the garlic and ginger into a blender, along with 3 tablespoons water and blend into a paste.
3. Put the oil in a wide, nonstick pan and set over medium high heat (I used my enameled Dutch oven. I figured there's be a lot going on here and I didn't want everything spilling over the sides of my pan. The Wife will abide a small mess, but nothing extravagant). When the oil is hot, put in the asafetida if using. A few seconds later, put in the cumin seeds. Wait 10 seconds and put in the cinnamon stick, cardamom, cloves and chiles. Stir for a few seconds until the large spices begin to turn darker. Add the garlic and ginger paste. Stir and fry it for about 2 minutes. Add the chicken, turmeric and cayenne. Stir and fry for another minute (nothing like dozens of tiny time constraints to make you want to order a pizza). Add the chopped tomatoes, potatoes, 1-1/4 cup water and 1 teaspoon salt. Bring to a boil. Lower to a simmer. Cover and simmer gently for 25-30 minutes or until the chicken and potatoes are tender (I'd be more concerned with the chicken being done. An undercooked potato won't kill you). 

Good times!

Skillet Apple Brownie via All Recipes

     I have mixed emotions about All Recipes. It's kind of like the YouTube of recipe sites. People put their best efforts into creating something, then the people in the comments ruthlessly dismantle the person who posted. Some of the comments are just downright mean. However, there are some fairly good recipes lurking about. I actually subscribed to the All Recipes magazine to allow the recipes to be pre-screened for me. That's how I found this recipe. This was a very dense and rich dessert and would benefit greatly from a nice vanilla ice cream melting across the top. As always, any notes and changes are in blue.

Skillet Apple Brownie
via All Recipes

Ingredients

• 1 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg (I used 1/2 teaspoon)
• 1/2 teaspoon ground cloves (omitted)
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract (I substituted a tablespoon of French Vanilla syrup from Java & Co.)
• 1/2 cup plus 1 tablespoon melted butter
• 2 cups apples, peeled, cored and chopped (I used a pint of my home canned apples in bourbon and clove)
• 1/2 cup chopped pecans (No pecans in the house. I substituted chopped walnuts)

Directions

1. Preheat oven to 350F. Place an 8-9" cast iron skillet in oven to preheat.
2. Whisk together flour, white sugar, brown sugar, salt, cinnamon, nutmeg and cloves (if used) in a bowl; set aside.
3. Beat together eggs, vanilla extract (or syrup), 1/2 cup of melted butter in a mixing bowl. (I used the Kitchenaid. Eventually Kitchenaid has to give me a sponsorship)
4. Toss apples and nuts in flour mixture, then stir into egg mixture until combined (again, the Kitchenaid was used to combine the dry and wet ingredients. ARE YOU LISTENING, KITCHENAID?)
5. Add remaining 1 tablespoon butter to hot skillet, coating pan evenly. Pour batter into pan and place in oven. Bake until sides are dry and a toothpick inserted in the center comes out clean, about 40 minutes (as always mine took a bit longer, closer to 50 minutes. Cooking times may vary)
6. Cool in skillet 20 minutes before removing to slice (as you can see from the picture, I left it in the pan to slice. Rebel to the end, that's me)

Good times!