It's Madhur Jaffrey's turn in my kitchen for this month's I Heart Cooking Club's potluck theme. I made two dishes from her book Madhur Jaffrey Indian Cooking: Spicy Baked Chicken with Carrots, Peas, and Potatoes Flavoured with Cumin.
The weather was sunny and mild when I made this a few weeks ago so though the recipe for the main was for oven-roasted chicken pieces, I decided to grill it. I used 1kg boneless, skinless chicken breasts and about half of the marinade recipe, which was more of a paste really, made with cumin, paprika, cayenne pepper, turmeric, garlic and lemon juice. I left it to marinate all day and cook in the evening. The meat was tender and juicy and very flavourful. Unfortunately, cooking it this way meant that the spice mixture wasn't able to mix with the pan juices to create a lovely sauce, so I will definitely make this again, roasting bone-in chicken pieces.
As a side, I made a colourful vegetable dish that was simple to put together and quite quick to cook provided you had some cooked potatoes on hand. I didn't so boiled some in the morning while I prepped the chicken and marinade. The carrots and peas were cooked with fried cumin seeds, hot red chiles, and sautéed onions (I used only 1), with the potatoes and some scallions added at the end to warm through. This was a great way to add some interest to the typical peas and carrot combination. The recipe says it serves six but that depends on what else is served - if it's the only vegetable on offer it serves 3-4.
With just a little advance preparation, this became an easy and tasty meal for a busy weeknight.
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