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chicken Archives - Art in the Kitchen

Posts Tagged ‘chicken’

PostHeaderIcon Dinner Tonight: Turmeric Chicken, Succotash & Baked Potatoes

I’ve had this “classic” cookbook for ages, though I have hardly cooked any dishes from it. I usually only look at the baking recipes, and maybe desserts. So I decided to take a closer look and found loads of recipes worth trying!


Last night I decided to give these 3 recipes a try:
– turmeric chicken with sour cream
– baked potatoes with cheese and spinach
– succotash

And I am so glad I did! It was a delicious meal! I never follow recipes to a tee. But here’s what I did:

The chicken was easy enough: marinade for 30 minutes in the fridge in 1 tsp each of turmeric, cinnamon, cardamom and coriander (all ground), juice from 1 lemon and 1 tbsp of grated fresh ginger. Fry it in some olive oil, and when cooked, remove from pan with a slotted spoon.  Add about 200 ml sour cream and cook until it thickens a bit, then add salt and pepper to taste. Return chicken to pan and cook 2 minutes. Ready to serve!

The chicken came out tender, juicy and the sauce was thick. Not sure it would suit rice, but maybe it could work with elbow macaroni or orzo.

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For the potatoes, I baked 2 potatoes for one and a half hours. Then I sliced them in the middle, removed the meat and mixed it with about 4 cups of fresh spinach, which I had sauteed with half an onion in olive oil, about 1/2 cup of cottage cheese, nutmeg, salt and pepper. I returned the mix to the potato skin shells, sprinkled with some cheese and baked 15 minutes. Delicious and pretty!

The succotash recipe will follow shortly!

PostHeaderIcon Cashew Curry with Red Rice

Dinner Tonight: Cashew curry with red rice and sauteed brocolli and cauliflower in garlic and oil.


My mother-in-law brought me a bag of red rice over Christmas, and I have been intrigued ever since. Sure, I read about red rice in my Indian cookbook, but had not really considered cooking it before, until tonight! It turns out red rice is delicious!!

I cooked it just like I usually cook brown rice: 2 cups of water to 1 cup of rice, with 1 teaspoon of salt. Put it all in a pan and bring to a boil over medium-high heat. Then cover, lower heat to low and let cook for about 40 minutes. Delicious!

The veggies are just as simple: Heat a cast iron skillet with a bit of canola oil (just enough to coat the skillet) over medium heat. Add 1 garlic clove sliced while the pan and oil are still cold. Allowing the garlic and oil to heat up together will give more flavor to the oil. When the garlic starts to turn brown, add the broccoli and cauliflower (or whatever veggies you like) and let cook for about 5-10 minutes. Violá!

Cashew Curry Recipe to follow 🙂 Let me just say it took less than an hour and was worth every minute!