Chicken (or tofu) with Jamaican Spice

From Ottolenghi Comfort

This dish has a good kick even without the jalapeños.  See adjustments below. 

They served this with ‘a simple slaw made with half a small cabbage and a 1/4 of a pineapple, both thinly sliced, some freshly flaked coconut, sliced jalapeño, green onion, cilantro and mint.’  It’s dressed with olive oil, lime juice and maple syrup.

I served it with a broccoli dish from Michael Greger’s How Not to Diet Cookbook - sorghum and chickpeas with broccoli and tomatoes, but without the chickpeas.  

Serves 4 with grain and salad 

INGREDIENTS:

1 tsp whole allspice berries

2 bay leaves, roughly torn

1.5 tsp chili powder

1.5 tsp paprika

1/2 tsp ground cinnamon

1/2 tsp pumpkin pie spice

2 Tbsp light brown sugar

1.5 Tbsp honey

1-2 green jalapeños finely chopped (omitted)

1-2 habanero chiles, finely chopped (used 1 poblano instead)

1 small red onion diced

3 green onions finely chopped

3 Tbsp olive oil

2 lb chicken thighs (or breasts, or 1- 2 pack firm tofu)

2 Tbsp white wine vinegar

Salt

DIRECTIONS:

1) Put the allspice and bay leaves into a dry pan and toast for 1-2 minutes, until the bay leaves have blistered.  Use a mortar and pestle to crush to a powder, then add to a large bowl with all the remaining ingredients except the chicken and vinegar.  Add a scant teaspoon of salt, mix well, then add the chicken.  Massage well so all the chicken/ tofu is coated then keep in the fridge, covered, for 6 hours or overnight.

2) Half an hour before cooking, take it out and add the vinegar and toss to combine. 

3) Preheat oven to 400 degrees.

4) Spread the chicken/ tofu y out on a parchment lined baking sheet, skin side up.  Bake for ~ 25 minutes for boneless breast, same or more for tofu and 45 minutes for thighs, rotating the sheet halfway, until crisp and golden brown.  Allow to rest 10 minutes before serving. 

Saag Aloo Matar

 From https://www.eatingwell.com/saag-aloo-matar-11683697

Jerry made this while I was away and it was very good.  Looks like a lot of work! 

This cozy one-skillet recipe draws inspiration from two Indian dishes: saag aloo and aloo matar. It’s packed with plenty of vegetables, including leafy greens, potatoes and peas, all simmered in an aromatic tomato-based sauce. Saag aloo matar is perfect on its own or served with warm naan or basmati rice.

Ingredients

• 3 tablespoons extra-virgin olive oil

• ½ teaspoon cumin seeds

• 1 medium red onion, finely chopped (about 1 cup)

• 1 small serrano pepper, finely chopped, seeded if desired (1 tablespoon)

• 2 teaspoons grated garlic

• 2 teaspoons grated fresh ginger

• 1 teaspoon ground coriander

• 1 teaspoon salt

• ¾ teaspoon chili powder

• ½ teaspoon garam masala

• ¼ teaspoon ground turmeric

• 1 (15-ounce) can no-salt-added diced tomatoes

• 1½ pounds Yukon Gold potatoes, scrubbed and diced (about 4 cups)

• 2¼ cups no-salt-added vegetable broth

• 4 cups chopped baby spinach

• 2 cups chopped stemmed lacinato kale

• 1¼ cups frozen peas

• Fresh cilantro leaves for garnish (optional)

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Directions

1. 1) Heat 3 tablespoons oil in a large, deep-sided skillet over medium heat. Add ½ teaspoon cumin seeds; cook, stirring often, until fragrant, about 1 minute. 

   2) Stir in chopped onion and serrano; cook, stirring occasionally, until the onion is translucent, 2 to 3 minutes. 

   3) Add 2 teaspoons garlic and 2 teaspoons ginger; cook, stirring often, until fragrant, about 1 minute.

   1. 4) Add 1 teaspoon coriander, 1 teaspoon salt, ¾ teaspoon chili powder, ½ teaspoon garam masala and ¼ teaspoon turmeric; cook, stirring constantly, until fragrant, about 2 minutes. 

      5) Stir in 1 can tomatoes; bring to a simmer over medium heat. Cook, stirring occasionally, until slightly thickened, about 2 minutes.

   2. 6) Add diced potatoes; cook, stirring often, until well coated, about 2 minutes. Stir in 2¼ cups broth; increase heat to high and bring to a boil. Cover and reduce heat to medium. Simmer, stirring occasionally, until the potatoes are fork-tender, 15 to 18 minutes.

      7) Stir in 4 cups spinach, 2 cups kale and 1¼ cups peas; cook, uncovered and stirring often, until the greens are wilted and the peas are bright green, about 2 minutes. Garnish with cilantro leaves, if desired

Sweet Potato and Black Bean Stew

Another KindSoups creation.  I made it for Aruna and Suren and they really enjoyed it.  I only had chipotle chili powder, and used much less than I was supposed to, but it was still kind of spicy.  I toned it down with some unsweetened cocoa powder.  Also, served with yogurt and lime.  Very good and healthy overall. 

Ingredients

• 3 tbsps olive oil
• 3 large onions, diced
• 9 garlic cloves, minced
• 6 medium sweet potatoes, peeled and cubed
• 3 bell peppers, diced
• 3 cans black beans, drained (4.5 cups cooked)
• 3 cans diced tomatoes, undrained
• 6 cups vegetable broth
• 3 tbsps tomato paste
• 3 tbsps chili powder
• 1 tbsp cumin
• 1-1/2 tsps smoked paprika
• 1/2 tsp cayenne pepper (or more for spicier results)
• Salt and black pepper to taste
• Fresh cilantro, for garnish (optional)
• 
  
• 
  
• Instructions

• Heat olive oil over medium heat. Sauté onion and garlic 3-4 mins, until softened.
• Add sweet potatoes and bell pepper. Cook 5 mins.
• Stir in chili powder, cumin, smoked paprika, and cayenne. Cook 1 min.
• Add black beans, diced tomatoes, broth, and tomato paste. Stir well to combine.
• Bring to boil, then reduce heat and simmer 20-25 mins until sweet potatoes are
  tender.
• Season with salt and pepper. Garnish with fresh cilantro.