My favorite cook this week was easily Asha Gomez’s recipe “Weeknight Fancy Chicken and Rice” (NYT). The recipe was excerpted in a review of Gomez’s cookbook “My Two Souths: Blending the Flavors of India into a Southern Kitchen.”
The dish is a delicious yellow tone from its use of turmeric, and uses a generous 1/4 cup ghee to caramelize onions with cardamom and star anise. The dish cooks like a pilaf: you do the onions and spices first, then add the cubed chicken, then the rice and add chicken stock to whole shebang and cover for the last 25 min. I’m enjoying the leftovers for dinner tonight. Gotta run!
Further Reading
The recipe is also freely accessible at Food&Wine.
“Review: An Indian Twist on Southern Cuisine in ‘My Two Souths’” Sara Bonisteel, 9/27/2016, The New York Times.
Asha Gomez’s book “My Two Souths: Blending the Flavors of India into a Southern Kitchen,” written with Martha Hall Foose (check your local libraries).
One Pan Turmeric Chicken and Rice video recipe from OMJ. This recipe uses a similar technique, but includes more aromatic vegetables and fewer aromatic spices.
Camille Hartsell 