food

Esse Não é Um Frango Qualquer

A chef Tiffani nos guiará pelo processo e compartilhará sua receita de frango grelhado com iogurte acompanhado por feijão-guandu e arroz. Tudo de bom!

food

Esse Não é Um Frango Qualquer

A chef Tiffani nos guiará pelo processo e compartilhará sua receita de frango grelhado com iogurte acompanhado por feijão-guandu e arroz. Tudo de bom!

Supplies

  • .75 oz. tamarind grenadine
  • .75 oz. lime juice
  • Pinch of Cumin
  • 13 oz. 100% Pomegranate Juice
  • 13 oz. White Sugar
  • 6 oz. Tamarind Paste
  • 1 tsp. Date or Pomegranate Molasses

Passo a passo

  1. Combine the pomegranate juice and sugar on a saucepan and heat, without boiling, until the sugar is fully dissolved.
  2. Stir in the tamarind paste and molasses to combine and let cool.
  3. Shake everything in a cocktail shaker filled with ice and double strain into Coupe glass.

Supplies

  • 2 tablespoons olive oil
  • 2 cups jasmine rice, rinsed
  • 8 ounces canned pigeon peas, rinsed
  • 3 cups water
  • ½ cup minced white onion
  • 2 tablespoon minced garlic
  • 2 tablespoons minced jalapeno
  • 2 sprigs thyme
  • 2 bay leaves
  • Salt to taste

Passo a passo

  1. In a large pot, heat the olive oil over medium heat.
  2. Saute the onions, garlic, jalapeno until translucent.
  3. Add the rice, water, thyme and bay leaf and season with salt and bring to a simmer.
  4. Turn the heat down to a slow simmer and cook covered for about 20 minutes, until the rice is cooked through and tender.
  5. Once cooked, fold in the pigeon peas and toss to combine.

Supplies

  • 1 whole frying chicken- 2.5 pounds, butterflied and scored
  • 1 teaspoon yellow mustard seed
  • 1 tablespoon whole cumin
  • 1 tablespoon whole coriander
  • 1 cup full-fat Greek yogurt
  • 1 tablespoon madras curry powder
  • 1 whole jalapeno
  • 1 c. cilantro, chopped
  • 4 each, garlic cloves, peeled and grated on microplane
  • .25 c honey
  • 2 oz. ginger, peeled and grated on microplane

Passo a passo

  1. Toast spices and grind, leaving the mixture a little coarse.
  2. Add all ingredients, except for chicken into a blender and blend until completely combined.
  3. Cover chicken with yogurt and place in a plastic bag and leave overnight.
  4. Season the chicken with salt and place on the grill and place chicken breast side down for about 15-20 minutes, with a weight on top (a brick wrapped in foil is a great way to keep the chicken flat).
  5. Flip the chicken and grill on the backside for another 6-10 minutes, or until the internal temperature is 155-160F.
  6. Let the chicken rest for 10 minutes before slicing.