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Kip of the Week: Pantera’s Faisanjan. July 5, 2009

Posted by panterazero in chicken, entertaining, exotic!, fruit, Kip of the Week.
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Persian food is distinctively delicious because a lot of its flavors are strong and unusual at the same time.  Few other cuisines are as enthusiastic about combining fruit and/or nuts with meat, and I don’t know of another one that’s as devoted to sour sauces.

For years I shrugged off this dish because I couldn’t abide the idea of juicing half a dozen pomegranates.  Then suddenly, bottled pomegranate juice became an antioxidant darling of my supermarket’s cold case, and — hey!

Try this on a night when you feel tired of everything you’ve ever cooked.  Trust me, it’s different.  Allow two chicken thighs per serving, and make lots of rice.

four to eight chicken thighs
two tablespoons butter
one large, or two medium, onions
two cloves garlic
one cup walnuts
one cup pomegranate juice
two cups boiling water
one-quarter cup dried cranberries
eight fresh or dried apricots
one small cinnamon stick
salt and pepper to taste

Put the cranberries in a cup and, if you’re using dried apricots, dice them and add them too. Pour the boiling water over the fruit and cover the cup with a saucer.  Let this sit while you do the rest. If you’re using fresh apricots, chop them and set them aside.

Mince (don’t slush) the onion.

Process the walnuts, garlic, and pepper together, to a paste.

In a pan large enough for the whole dish, brown the chicken thighs quickly and thoroughly.  Set the meat aside and pour off and discard the fat, keeping as much of the nice brown stuff in the bottom of the pan as possible.  Add the butter to the pan, let it melt, add the chopped onion and sauté it till it’s golden.

Add the walnut-and-garlic paste and stir thoroughly.

Add the pomegranate juice, the fruit with its liquid, and the cinnamon stick, and bring the sauce just to a boil.  Return the chicken to the pan.  Cook at a simmer for 30 to 40 minutes, until the chicken is very tender.  Add the chopped fresh apricots if you’re using them, and salt as needed.

Serve with rice.  If you want to be really Persian, serve a green salad with crumbled feta cheese, mint leaves, and lightly toasted walnut pieces.

©  /KC July 2009

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KotW: Citrus Chicken. February 25, 2009

Posted by panterazero in chicken, entertaining, fruit, Kip of the Week, quick & dirty, saucy.
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This is just about guaranteed to be new to your guests, and it’s soooo easy.

chicken pieces
flour [optional]
salt
pepper
thyme
1 or 2 oranges
1 or 2 lemons
1/2 to 1 bottle white wine (I prefer a dry one like a pinot grigio, but you could experiment with something like a riesling, just stay away from chardonnay which doesn’t cook well)

If you like extra browning, shake the chicken pieces in a bag with flour, salt and pepper, but that’s really optional. In a large skillet brown them nicely on both sides, being careful to dry out but not burn the juices in the bottom of the pan. Meanwhile seed the fruit, if necessary, and slice it thinly, discarding the ends.

Remove the browned chicken from the pan and line the pan with a layer of orange and lemon slices, then replace the chicken and season it with salt, pepper and thyme. Cover the chicken evenly with the rest of the orange and lemon slices.

Add half the bottle of wine, raise the heat, and bring the wine just to a boil. lower the heat to a simmer, cover the pan, and let everything cook for 20 to 25 minutes. Check it two or three times and, if a lot of the wine has evaporated, add more; there should be plenty of pan juice when the dish is done.

Serve with rice, couscous, orzo, kasha, or anything sort of grainy that’ll soak up the juice. I’ve made this dish two or three times a year for thirty years and it usually gets raves.

© February 2009 /KC

KotW: Pork with Pears, Lentils, and Plum Sauce February 5, 2009

Posted by panterazero in all-in-one, exotic!, fruit, herbs & spices, Kip of the Week, pig pig pig.
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[In North America we have an odd attitude toward fruit; we want to cook it only when it’s perfectly ripe. That insistence makes for great apple and peach pies and strawberry jam, but in other contexts it’s awfully limiting. For example, what would the great Cuban beef dishes –- picadillo or ropa vieja or boliche -– be without a side of fried plantains? Unripe fruit is an estimable staple in savory cooking.

So find a few really rock-hard pears and try this. I give two slightly different versions, one using fresh plums if it’s the right time of year, the other substituting dried fruit and factory sauce. ]

1 1/2 cups green or brown lentils
two cups boiling water

two medium yellow onions, chopped
two tablespoons oil
one pound boneless lean pork, sliced

two to four unripe hard green pears, peeled and cored (depending on size, enough to make four cups chopped)

If you can get them:
four tart purple plums, seeded and cut up
Otherwise:
eight dried apricots
one-half cup Chinese or Japanese plum sauce, from a jar

four to six cloves of garlic
a piece of fresh ginger the size of a walnut, peeled and sliced
one-quarter cup dry sherry
one-quarter cup cider vinegar or rice wine vinegar
one tablespoon sriracha, or more to taste

Put the lentils in a large measuring cup, pour the boiling water over them, and let them sit. If you’re using the dried apricots, put them in a smaller cup, pour boiling water over them to cover, and let them sit too. Chop the pears.

Sauté the chopped onions in the oil, allowing them to brown generously. Add the sliced pork and stir until the meat loses its pink color. Add the chopped pears, the lentils, and the soaking liquid, stir, and leave at a simmer.

Drain the dried apricots, if you’re using them. In a food processor, mince the garlic and ginger till it settles on the walls of the tank. Add the cut-up plums OR the dried apricots, and purée. Add the sherry, the vinegar, the plum sauce if you’re using it, and the sriracha, and blend.

Pour the plum sauce over the meat-lentil-fruit mixture, turn up the heat and bring it to a boil. Ideally, the pears will still have a tiny bit of crunch, and the lentils will be nutty-tasting and firm. Correct the seasoning.

© /KC September 2008