Kitchen Art
The Dinner Divas has another culinary success last night. We made Indian Spiced Chicken from this month's Real Simple magazine and the phyllo dough "crust" looked as good as the one in the photo!
Heat oven to 400. Rinse 1 1/2 lb chicken thighs (boneless and skinless) and pat dry. Cut each thigh in half. Season the pieces with salt and pepper.
Heat 1 T. olive oil in a large Dutch oven over medium-high heat. Add the chicken and cook until browned, about 5 minutes per side. Transfer to a plate.
Add 1 medium yellow onion (chopped), 3 carrots (chopped) and 1 large clove garlic (also chopped). Pour in 2 1/4 c. chicken broth and cook for about 1 minute, stirring and scrapping the bottom of the pan.
Add 1/4 t. ground cinnamon, 1T. fresh ginger (chopped), salt and pepper to taste. (The recipe doesn't call for it, but I added a 1/4 t. garam masala, which is an Indian spice mixure.)
Bring to a boil. Remove from heat and whisk in 1/2 c. whole milk yogurt (plain). Stir in 1/2 c. golden raisins, 1/2 c. toasted almonds (sliced), 1 c. basmati rice and the browned chicken.
Transfer to an oiled, 2-quart casserole dish. Brush 6 to 12 sheets phyllo dough with 4 T. melted butter and place on top of the casserole, molding to fit. Bake until golden, 25 to 30 minutes.
It was delicious. (And beautiful!)
11:33:56 AM 
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