- Chicken Breasts, diced small- 1
- Chili powder- 1 tsp
- Turmeric powder- ⅛ tsp
- Coriander powder- 1 tsp
- Salt- to taste
- Oil- 1 tbsp
- Onion, chopped small- 2
- Ginger-garlic paste- ½ tbsp
- Green chili, chopped- 1
- Garam masala- ½ tsp
- Salt- to taste
- Cilantro, chopped- 2 handfuls
- Gram flour- 1 cup
- Chili powder- ½ to 1 tsp (based on your needs)
- Ground cumin- ½ tsp
- Coriander powder- ½ tsp
- Turmeric powder- 2 pinches
- Salt- to taste
- Water- ½ cup + 2 tbsp (to make a not so thick not so thin batter)
- Banana peppers- 5 or more
- Oil- to deep fry
Combine the chicken with all the ingredients mentioned ‘for marinating chicken’.
Place a saucepan over medium heat, add the chicken to the pan and cook covered till chicken has cooked well and the water has dried off. Let cool down and shred the chicken using your hands or a wooden spoon. Keep aside.
Place a pan over medium heat, add oil.
Add chopped onion, season with salt and cook till translucent.
Add ginger-garlic paste and green chilies, combine well and cook till onions turn golden brown.
Add the cooked and shredded chicken along with garam masala, combine well.
Taste and add more salt if needed.
Add chopped cilantro, mix well and cook for a few seconds.
Remove the pan from the heat and keep covered.
In a large bowl, combine all the ingredients ‘for making the batter’.
Add water little by little till you get a medium constituency batter- not too thick nor too thin.
Remove the top stem part of banana peppers about 1 inch. Remove all the seeds from the inside and create a hollow space in it.
Stuff the chicken masala into the peppers. You won’t be able to stuff a lot, depends on the size of the peppers.
Heat a frying pan with enough oil for deep frying.
Dip the stuffed peppers in the gram flour batter, coat evenly and coat well on the top part of the peppers.
Place the peppers submerged in oil and deep fry till golden brown in colour.
Transfer to a paper towel.
Serve with ketchup or hot sauce.
Engagement Roast Chicken
Preheat the oven to 425 degrees F.
Remove and discard the chicken giblets. Pat the outside dry. Liberally salt and pepper the inside of the chicken. Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons. Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.) Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh. Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
Place the pan on top of the stove and turn the heat to medium-high. Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens. Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.
Smoky Black Bean Burgers
Prep 10 m
Cook 10 m
Ready In 55 m
- Mix ground flax seed and water together in a small bowl. Let sit to thicken, about 5 minutes.
- Mix flax mixture, black beans, panko bread crumbs, garlic, salt, Worcestershire sauce, and liquid smoke together in a bowl until combined. Form batter into 4 patties; arrange on a plate. Chill in refrigerator until set, about 30 minutes.
- Spray a skillet with cooking spray; place patties in skillet over medium heat. Cook until browned, about 5 minutes per side.
Source : allrecipes.com