Catch the Spoon

Our household’s take on traditional Kashmiri Chicken: buttery and fragrant. Intense, decadent, and filling. I’m not sure how to describe this dish short of throwing out more strings of adjectives, so I’ll let this one speak for itself. Delicious over basmati rice with a side of homemade pita to mop up all that sauce. Yum.

Kashmiri Chicken

Ingredients:

• 1/4 lb (1 stick) butter
• 2/3 cup minced shallots
• 10 whole black peppercorns
• 2-3 whole cardamom pods
• 1 2-3″ cinnamon stick
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 6 chicken thighs with bones and skin
• 1 cup plain yogurt, plus extra for garnish

In a cast iron dutch oven or other wide, heavy pan with lid, melt butter over medium heat. Add shallots and spices; cook, stirring often, 1-2 minutes or until fragrant. Add chicken to pan, skin-side down, and cook until lightly browned. Move chicken to edges of pan to create well in center and slowly add yogurt to butter sauce, stirring briskly to prevent breaking. Reduce heat to low and cook 45 minutes to one hour, or until chicken separates easily from bone. Garnish with a dollop of extra yogurt just before serving.

Serves 4-6.

Bonus picture! (I’m so easily amused - I love the steam coming off the chicken.)

This is a guest chef post from Kate of Om Shanti Handcrafts; you can find her original post of this recipe, along with adorable pictures of her cats, at her blog. She also makes spectacular lip balms, bath salts, jewelry, and other pretty and/or pleasantly-scented things - I encourage you to visit her Etsy shop (her tangerine vanilla lip balm is to die for!)

Many thanks to Alys for the original recipe and to Kate for her moderations, and for allowing me to post this here. This is an excellent example of how recipes evolve as they pass from person to person. Kate’s comments are in italics below.

Alys’s Tomato Bread Soup

• 1 lb. Italian sausage links (I’ve also used loose sausage just fine)
• 1 onion, chopped
• 5 or 6 cloves garlic, sliced or minced (though it’s hard to have too much)
• 2 tbsp olive oil
• 2 tbsp basil
• 2 tbsp parsley
• 1 tbsp rosemary
• other herbs as desired (oregano, marjoram, thyme, savory…)
• 1 6oz can tomato paste
• 2 or 3 14-1/2 oz cans diced tomatoes (or cut up fresh if you’ve got em)
• 1 48 oz can chicken broth (or from scratch — easy and AWESOME)
• 1 tbsp dry sherry or wine
• 1/2 tsp salt or bouillion (I use this only if I’m using my own chicken broth — otherwise there’s already plenty of salt)
• dash pepper
• 1 loaf bread (a good, sturdy loaf of Italian or French — bread with some heft!) (I’ve used Philly soft pretzels with awesome results)
• shredded parmesan cheese

Note that all measurements are approximate, and should be adjusted to taste.

Cook sausages at least halfway done, allow to cool enough to handle, and slice.

Meanwhile, sauté onions in olive oil for a couple minutes, add garlic and sauté a little longer, until garlic is done.

Before garlic turns brown, stir in herbs and tomato paste. Add diced tomatoes, sliced sausages, broth, and wine. Add salt and pepper to taste. Bring to a boil, and simmer until the sausage is done through.

While soup simmers, tear or cut the bread into crouton-sized pieces.

Place a handful of bread into each bowl, ladle soup over, and garnish with parmesan. Add a drizzle of good, fruity olive oil and/ or freshly ground pepper if you like.