4-6 chicken breasts
1/4 cup olive oil
2 cups fresh button mushrooms
2 garlic cloves, minced
1/2 tsp thyme
salt and pepper to taste
1/2 cup chicken broth
1/4 cup Marsala wine
1/4 cup half-and-half or light cream
1/4 cup fresh parsley, chopped

Heat oil in a skillet and brown chicken breasts on each side; remove
from pan and allow chicken to drain on paper towels.

Add mushrooms, garlic, thyme, salt, pepper, and chicken broth to
skillet, and cook over medium heat for several minutes.

Return chicken to skillet. Add wine and cover. Cook over low-medium
heat for 30 minutes. Add half-and-half and parsley and serve.

source: unknown

Pan Roasted Chicken with Rosemary and Garlic

4 Chicken breast, skin on
6 tablespoons Garlic Rosemary-Butter (recipe follows)
4 small onions
1 large carrot
4 small red potatoes, blanched
2 oz small green beans
4 oz white wine
4 oz chicken stock
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon ground black pepper

Garlic Rosemary Butter
3 tablespoons butter
1 tablespoon rosemary, chopped
2 tablespoon roasted garlic, chopped

Peel the garlic and place on a non-stick tray in 450 degree oven for about 10 minutes until golden. Remove tray and let cool. When garlic is cool to the touch, chop finely. Soften butter to room temperature. Combine the garlic and the rosemary with the butter and hold at room temperature until needed.

Loosen the skin from the breast, place 1 1/2 tablespoon of garlic-rosemary butter under the skin and spread throughout. Season the meat side with salt and pepper and reserve. Clean, peel, and cut the carrot in 1 inch pieces. Cut the potatoes into quarters. Peel the onions, keep the core attached and cut in half. Rinse and trim the green beans.

Place 1 tablespoon of olive oil in a non-stick pan over medium-high heat, when the oil is very hot, place the breast in the pan, skin side down, and cook for 1 minute. Turn over the chicken and add the carrots, potatoes, and onions, cover and place in a pre-heated 400 degree oven. Cook for 7-9 minutes until chicken has an internal temperature of 140 degrees. Remove pan from the oven.

Remove the chicken from the pan, and return the pan to high heat. Add the green beans and deglaze the pan with wine and chicken stock. Let the liquids cook until reduced by 3/4 . Remove the vegetables, pull the pan off the heat and incorporate the butter.

Place the vegetables and the chicken on the plate, pour pan sauce over the chicken, garnish with the rosemary spring and serve.

Yields 4 servings

4 (5 oz.) chicken breasts
1/4 C. raspberry preserves
2 tsp. vegetable oil
1/4 C. red wine
1/4 C. chicken stock
Jerk Seasoning

Jerk Seasoning
2 T. brown sugar
2 T. kosher salt
1 T. onion powder
1 T. granulated garlic
1 T. dried thyme
1 T. cracked pepper
2 tsp. ground coriander
2 tsp. ground ginger
1 tsp. cayenne pepper
1 tsp. cinnamon
1 tsp. ground allspice

Mix Jerk Seasoning and rub chicken breasts using about half the seasoning. Let marinate for 2 to 3 hours.

Heat oil over medium heat and sauté chicken until browned and cooked about halfway (4 minutes per side).

Add red wine and let reduce until almost dry, then add stock and preserves. Continue cooking until chicken is done and the raspberry sauce has thickened slightly (another 4 or 5 minutes).

Serve with roasted potatoes or rice and black beans.

Stuffing:
1 1/2c. low sodium chicken broth
3 tsp olive oil
1c. couscous
1 med sweet red pepper, cored & diced
1 med. yellow onion, finely chopped
2 cloves garlic, minced
1/4 tsp salt
1/2 tsp pepper
1/4c. snipped fresh chives, minced basil or parsley
3TB grated Parmesan
1 small roasting chicken (3lbs)

IN a small saucepan, combine broth and 1tsp oil. Bring to a boil over moderate high heat and stir in couscous. Remove from heat and let stand covered 10 minutes.

HEAT remaining 2 tsp of oil in skillet over moderate heat. Add next 5 ingredients, cook 5 minutes or until soft. Transfer the mixture to large bowl, add couscous, chives, cheese and mix.

HEAT oven to 350* Spoon 1cup into cavity of chicken (which has been rinsed with cold water and patted dry). Put remaining stuffing in lightly greased gratin dish, cover with foil.

ROAST chicken, basting every 15 minutes, for 1-1 1/4 hr or until juices run clear when thigh is pricked.

Bake stuffing last 30 minutes

12g. fat
493 calories

Serves 8 to 10
The pomegranate glaze makes for a beautiful, burnished bird. This
turkey is delicious stuffed with Corn Bread, Wild Mushroom, and Pecan
Stuffing or Classic Stuffing.

1 12-to-14-pound fresh turkey
2 onions, cut into wedges
3 carrots, peeled and cut into 6-inch lengths
3 stalks celery, cut into 6-inch lengths
3 parsnips, peeled and cut into 6-inch lengths
2 tablespoons unsalted butter, softened
4 pomegranates
1 quart Homemade Chicken Stock, or canned low-sodium chicken broth,
skimmed of fat
3 tablespoons red currant jelly
2 to 3 tablespoons all-purpose flour
1/4 cup cognac

1. Heat oven to 425°. Rinse turkey breast; pat dry. Rub breast
with salt and pepper.

2. Arrange vegetables in a large, heavy roasting pan, making sure
that the vegetables are more or less flat in the bottom of the pan.

3. Truss legs together with kitchen twine, if desired. Rub the
bird with butter, and place on bed of vegetables in roasting pan.

4. Roast turkey for 30 minutes. Reduce heat to 350°, loosely cover
bird with an aluminum-foil tent, if necessary, and continue roasting,
basting every half hour with the juices in the pan

5. Meanwhile, slice pomegranates in half crosswise. Using a hand-
held wooden lemon reamer or manual juicer, collect the juice in a
small bowl. Strain juice through a sieve lined with cheesecloth.
Combine juice and 1 cup of the stock in a small saucepan. Cook over
high heat until mixture is reduced enough to coat the back of a
spoon, about 20 minutes. Stir in currant jelly. Set aside.

6. When a meat thermometer placed between breast and thigh reads
170°, remove turkey from oven (the total cooking time to this point
should be about 3 hours and 15 minutes). Discard aluminum-foil tent,
and brush bird evenly and smoothly with pomegranate reduction. Lower
temperature to 325°, return bird to oven, and continue roasting for 5
minutes. Brush again with pomegranate reduction, and roast for 5 to
10 minutes more. Do not allow glaze to burn.

7. Remove from oven, let cool slightly, and transfer to serving
plate. Let turkey rest for 20 minutes before carving.

8. Remove vegetables from roasting pan with a slotted spoon,
transfer to a food processor, and process until smooth.

9. Pour off all but 2 tablespoons of the drippings in pan,
reserving juices in a fat separator or Pyrex measuring cup; discard
fat that rises to the top. Place pan over medium-low heat, and add
flour, working it in with a wooden spoon until mixture is smooth. Add
3 tablespoons of the puréed cooking vegetables to pan, and stir until
smooth. (Remaining purée can be served as an additional side dish or
discarded.)

10. Add cognac to pan, and stir with a wooden spoon to loosen any
particles on the bottom. Continue cooking slowly over medium-low
heat. Stir constantly while adding degreased pan juices and the
remaining 3 cups stock. Raise heat to medium high, and cook until the
gravy thickens, 10 to 15 minutes. Season to taste with salt and
pepper. Serve in a gravy boat alongside turkey.

2 tablespoons butter or margarine
1/2 pound sliced fresh mushrooms
salt and pepper
1 1/2 pounds boneless, skinless chicken breasts, sliced
1 9-ounce package frozen artichoke hearts, defrosted, or 1 14-ounce can artichoke hearts, well drained
1/2 cup white wine
1/2 cup chicken broth
1 teaspoon curry powder
1 cup sour cream
1 tablespoon flour
Cooked white rice
Chopped fresh parsley, for garnish

Heat butter or margarine in a large skillet over medium high heat. Add mushrooms, season with salt and pepper and saute until golden brown. Remove from skillet. Season chicken with salt and pepper. Add chicken pieces to remaining butter in saucepan and saute until browned on all sides and nearly cooked through. Return mushrooms to skillet and add artichoke hearts, white wine and chicken broth, stirring well and scraping bottom of pan. Bring to a boil. Reduce heat and stir in curry powder. Whisk the flour into the sour cream and add to chicken mixture over low heat, being careful not to boil. Heat, stirring often, until heated through. Serve over hot cooked rice and garnish with chopped parsley.
Makes 6 servings.
Note: The recipe can be prepared ahead and refrigerated in a greased casserole dish, tightly covered in plastic wrap. Uncover and reheat in a 300 degree oven for 20 minutes before serving.

10 ounce package of Chinese egg noodles
2 tablespoons vegetable oil
3 scallions or green onions, finely chopped
1 inch piece of fresh ginger root, peeled and grated
1 clove garlic, minced
1 teaspoon hot paprika
1 teaspoon ground cilantro or parsley
3 boneless chicken breasts, sliced
4 ounces snow peas, tops and tails trimmed
4 ounces baby corn
8 ounces fresh bean sprouts
3 tablespoons soy sauce
3 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon granulated sugar

Bring a large pot of lightly salted water to boil over a medium-high heat setting. Add the Chinese egg noodles and cook as directed on the package. Drain the noodles, cover, and keep them warm. Meanwhile, heat the oil in a wok or a heavy skillet over a medium heat setting. Add the scallions and sauté for about a minute, until fragrant. Add the ginger, garlic, paprika, ground cilantro or parsley, and chicken to the oil and stir fry for about 4 minutes, until the thickest portion of chicken is cooked through. Add the snow peas, baby corn, and bean sprouts to the top layer of the wok or skillet and briefly steam to warm through. Then toss all the ingredients together and begin to blend the mixture. Finally, stir in the cooked noodles. In a small bowl, combine the soy sauce, lemon juice, cornstarch, and sugar. Add the mixture to the wok and simmer briefly, tossing the ingredients until the sauce thickens a bit. Serve warm, topped with a sprinkling of sliced scallions, if desired.

1 small onion, sliced
3 cloves garlic, crushed
2 1/2 cups sauvignon blanc or other dry white wine
4 boneless, skinless chicken breasts
3 cups chicken broth
Salt and pepper
2 cups peeled, seeded and chopped fresh tomatoes
1/4 cup butter ( 1/2 stick)
2 tablespoons virgin olive oil
1/3 cup thinly sliced basil leaves

Combine onion, garlic and wine and bring to simmer. Carefully ignite fumes of wine (if flame blows out, reduce stove-top heat). When flame subsides, pour into noncorrosive container large enough to contain breast pieces without overlapping. Chill. Add breasts to cold marinade; they should be completely covered. Cover and refrigerate 24 to 36 hours.
Remove chicken breasts from marinade and set them aside. Strain liquid into small saucepan. Bring gently to simmer; do not allow mixture to boil. Skim surface of anything that floats to top. Continue simmering and skimming until wine is clear; this will take at least 20 minutes. Add chicken broth to wine and, skimming as it cooks, reduce gently to 1/2 cup. This will take about 45 minutes.
Remove chicken breasts from liquid and season them with salt and pepper to taste at least 5 minutes before cooking, then grill over medium-high heat until cooked through but still moist inside, 5 to 6 minutes a side. Add tomatoes to reduced wine and broth, bring to simmer and stir in butter by the tablespoon until incorporated. Add oil. Add basil leaves. Season to taste with salt and pepper. Divide sauce among 4 plates and top with grilled chicken breast.

1/2 cup plus 3 tablespoons olive oil
1/4 cup plus
3 tablespoons Dijon mustard
1/4 cup dry white wine
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
4 skinless boneless chicken breast halves
6 tablespoons honey
1-1/2 cups finely chopped walnuts
1 cup all purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
chopped fresh parsley
lemon wedges

Whisk 1/2 cup oil, 1/4 cup mustard, wine, garlic, and thyme in medium bowl. Add chicken and turn to coat. Cover and chill at least 4 hours and up to 1 day.

Preheat oven to 425 F. Whisk honey and 3 tablespoons mustard in small bowl. Mix walnuts, flour, salt, and pepper in pie dish. Remove chicken from marinade; shake off excess. Coat chicken on both sides with walnut mixture. Heat 3 tablespoons oil in large ovenproof skillet over medium-high heat. Add chicken and cook until golden, about 3 minutes per side. Transfer skillet to oven; bake chicken until cooked through, about 12 minutes.

Transfer chicken to plates. Drizzle with honey-mustard sauce. Sprinkle with parsley and garnish with lemon.
Bon Appetit/September 2002

Use whatever vegetables you have to hand in this richly flavoured and substantial one-pot meal.

Serves 4

Onions - 2, sliced
Carrots - 4, sliced
Swede - 1 small, sliced
Parsnips - 2, sliced
Turnips - 3 small, sliced
Celeriac - ½, cut into matchsticks
Leeks - 2, thinly sliced
Garlic - 1 clove, chopped
Bay leaf - 1, crumbled
Chopped fresh mixed herbs - 2 tbsp (such as parsley and thyme)
Vegetable stock - 300 ml (½ pint)
Plain flour - 1 tbsp
Red skinned potatoes - 675g (1½ lb), thinly sliced
Butter - 50g (2 oz)
Salt and black pepper

Preheat the oven to 190 °C / 375 °F Gas 5. Arrange all the vegetables, except the potatoes, in layers in a large casserole dish with a tight fitting lid.

Season the vegetable layers lightly with salt and pepper and sprinkle them with garlic, crumbled bay leaf and chopped herbs as you go.

Blend the stock into the flour and pour over the vegetables. Arrange the potatoes in overlapping layers on top. Dot with butter and cover tightly.

Cook in the oven for 1¼ hours, or until the vegetables are tender. Remove the lid from the casserole and cook for a further 15-20 minutes until the top layer of potatoes is golden and crisp at the edges. Serve hot.

source:unknown

What makes this dish —- despite ingredients which may seem strange to a lot of the population— exceptional? Hearty, deeply flavorful, lapped in a rich, glossy, savory sauce, spiked with red wine, it’s serious winter-time satisfaction in a bowl. It is everything you want from a stew, from the seductive aroma with which it warms the house, to its robust, filling, substance and big, distinct (”manly,” we might have said in pre-feminist days) chunks of potato and other vegetables. Dried shiitakes hydrate in the ragout; garlic (and no wimpy amount of it, either) is used almost as a vegetable in its own right. The garlic chunks mellow during the cooking process, yet what they lose in individual integrity they give to the dish as a whole.
But though this ragout is everything you want, it’s nothing you don’t — no fatty layer requiring degreasing, no stew beef cooked past flavor and recognition to mere stringiness. And, though it is absolutely impossible that something so stalwart should be low-fat, low-fat it is. Serve it in a bowl, accompanied by a hunk of good bread, starting off with a big green salad splashed with a tart vinaigrette or non-sweet sesame dressing. Or, try it ladled over any cooked grain or pasta. In any case, you’ll have a wafting fragrance in the house presaging the most fulfilling of cold-weather meals — a combination guaranteed to console the disheartened and nourish the dispirited.
Please note: I always do this dish in a heavy-gauge, non-stick Dutch oven. If you use a conventional cast-iron or enamel-clad one, spray the heck out of it with Pam cooking spray before you start, and expect to stir the dish considerably more often than I suggest here to prevent sticking.

Pam cooking spray
1 tablespoon olive oil
1 large onion, cut vertically into crescent-shaped slivers
1/4 cup unbleached white flour
3 1/2 cups vegetable stock
1/4 cup nutritional yeast
1/4 cup tamari/shoyu soy sauce
1 cup hearty, full-bodied, tannic red wine, such as a Cabernet, Barolo, or Barbaresco
1 tablespoon umeboshi vinegar
1 tablespoon honey
A major grinding of fresh black pepper — 1/2 to 1 teaspoon or so
1 cup canned diced tomato in tomato puree
8 to 10 cloves garlic, peeled, quartered or thickly sliced
1/4 teaspoon Dragon Salt**
6 to 8 dried shiitake mushrooms, broken roughly into quarters
1 packages (8 ounces) “traditional-style” dark seitan, well-drained, diced into stew-beef size squares, 1 to 1 1/2 inch or so
4 small potatoes, scrubbed, peel on, cut in large pieces
2 carrots, scrubbed, peel on, sliced in 1/2 inch rounds
1 parsnip, halved lengthwise, sliced in 1/2 inch half-rounds
2 cups green beans, stemmed and sliced into 2 to 3 inch long pieces
1 zucchini, halved lengthwise, and sliced into 1/2 inch half-rounds

Minced fresh flat-leaf parsley, optional, for garnish

1. If using a conventional Dutch oven, spray it with Pam cooking spray and see note above; you’ll have better results with a non-stick one. Heat the Pam cooking sprayed or non-stick Dutch oven with the oil over medium high heat, and add the onions, stirring to sauté for about 6 minutes, or until they start to brown but are still a little crisp.

2. Sprinkle the onions with flour, and, lowering heat to medium, continue to cook for about 4 minutes. Add about 1/2 cup vegetable stock, stirring it in to smooth it into the flour. When the flour is incorporated and the liquid is free of any flour lumps or clumps, add a little more stock, then, finally, the entire remaining amount, stirring often. Add nutritional yeast (you will think it’s going to lump, but the flakes will dissolve), soy sauce, red wine, umeboshi vinegar, honey, black pepper, tomato, garlic, and Dragon Salt. Bring mixture to a boil, then turn down to simmer.

3. Drop in the dried shiitake mushrooms (they will hydrate as the stew cooks), with the seitan, potatoes, carrots, parsnip, and green beans. Lower heat slightly, cover, and let ragout barely simmer, stirring every so often, for 35 minutes, or until potatoes are nearly done. Lift lid, drop in zucchini, recover, and let cook another 10 to 15 minutes more, or until vegetables are tender but still distinct. Serve, hot, if desired with a sprinkle of parsley.

Variations:

I’ve been so delighted with the flavors and textures of this stew that I’ve prepared countless variations of it over the years.

Tempeh’d Deep December Ragout of Shiitakes & Winter Vegetables with Garlic & Red Wine : Omit seitan. Stir pre-baked tempeh or tempeh “bacon” pieces into the stew, with the zucchini, in the last 10 to 15 minutes of cooking time.

Deep December Ragout of Shiitakes & Winter Vegetables with Garlic, Garbanzos & Red Wine: Omit seitan. Drain a 15-ounce can of garbanzo beans, reserving both liquid and beans. Use the bean liquid as part of the vegetable stock called for, as you make the recipe above. Add the beans in the last 10 to 15 minutes of cooking, when you add the zucchini

4 to 6 servings

**Dragon Salt

Makes about 1 1/2 cups

A homemade seasoning with serious kick.
Some years ago at the inn we used a hot but nicely herbal seasoning salt from New Orleans. The packaging — a round yellow tube with bright drawings of fish — made it resemble a canister of fish food, but we loved it anyway, though not being wild about the granulated garlic it included (drying and granulating it, I think, loses the best of garlic’s soul and leaves only the worst of its flesh). I used the stuff for awhile on almost anything — pasta, vegetables, egg dishes of all kinds. When it quit being available, I began making our own, which I love even more — because it doesn’t have granulated garlic or garlic salt. When using it, I often combine it with a little commercially made roasted garlic oil, or just some fresh-pressed garlic and olive oil.

1/3 cup salt, preferably sea salt
1/3 cup medium-coarsely ground black pepper
1/4 cup ground cayenne pepper
1/4 cup dried dill
2 tablespoons sweet Hungarian paprika
1 tablespoon dried sweet basil leaves
1 tablespoon celery seed

1.Combine all the ingredients, tossing gently. Stand back as you toss; due to the cayenne, tossing can be a bit cough-producing.
2.Transfer to a jar with a tightly fitting lid. This keeps well indefinitely, though it begins to lose potency after a year or so.

http://www.dragonwagon.com/11seitan_ragout.htm

As the tart bakes, some of the beet juice will color the custard and the goat cheese, giving each slice a pretty, almost marbleized look. Since the flavors are a riff on the classic beet, walnut, and goat cheese salad, this tart pairs especially well with greens tossed with a bright vinaigrette. A small slice also makes a somewhat unusual but delicious side dish to grilled lamb chops.

FOR THE PASTRY
1 1/2 cups all-purpose flour
1/2 teaspoon kosher salt
10 tablespoons unsalted butter, cut into small cubes and well chilled
4 to 5 tablespoons ice water

FOR THE FILLING
2 to 3 small beets
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 medium onion, thinly sliced
2 tablespoons dry white wine
3 large eggs
3/4 cup heavy cream
4 ounces fresh goat cheese
1 cup chopped walnuts
1 tablespoon walnut oil (optional)
About 2 tablespoons chopped fresh parsley

MAKE THE PASTRY
1. In a mixing bowl, combine the flour and the salt. Quickly cut the butter into the flour, using a pastry blender or your fingers, until the butter pieces are the size of large peas. (Alternatively, cut the butter into the flour by pulsing it 8 to 10 times in a food processor, being careful not to overheat and overmix the butter.)

2. Dump the mixture out onto a clean surface and make a well in the center of the flour. Pour the ice water into the well. Using just your fingertips and working quickly, combine the flour mixture and the water. Work just until the water is absorbed. The dough will be ragged but should hold together when you squeeze it. If it seems dry, sprinkle on a few more drops of water. Form the dough into a log shape about 8 inches long and parallel to the edge of your work surface. With the heel of your hand, push down and away from you all along the line of dough. With a pastry scraper, gather up the dough, shape it back into a log, and repeat the smearing action. This technique, known as fraisage, will form sheets of butter in the dough, creating a light crust almost like puff pastry, with the pastry scraper, gather the dough up into a ball; it’s fine if the dough does not come together completely at this time.

3. Wrap the dough well in plastic wrap, flatten it a bit, and let it rest in the refrigerator for at least a half hour before rolling. The dough will keep in the refrigerator for up to 2 days. You can also freeze the dough, well wrapped; allow it to defrost for a day in the refrigerator before using it.

4. On a lightly floured surface, roll out the dough so it is slightly larger around than the 10-inch tart mold and about 1/8 inch thick. If your rolling yielded something unlike a circle, use a knife to trim the raggedy edges, but keep the size of the circle larger than the tart pan. Carefully lift the dough over the tart pan and allow it to fall into the pan, centering it fairly well. Gently ease the dough into where the sides of the pan meet the bottom. If necessary, lift the dough that’s hanging over the edge and bring some of the excess down into the pan to ensure that the dough is following the pan’s contours. Once the dough covers the entire bottom of the pan, fold the excess dough over into the pan to make thicker walls. Press the dough into the edges of the pan and build up the wall of dough slightly so that it’s a bit higher than the edge of the pan. Refrigerate the dough for at least 30 minutes before baking.

5. To blind-bake the tart crust heat the oven to 375°F (190°C). Line the mold with aluminum foil, and then fill the foil with baking weights, dried beans, or rice. Bake for 12 minutes. Remove the foil and beans and continue to bake until the crust is well browned. Remove from the oven and let the crust cool a bit before assembling your tart.

MAKE THE FILLING
1. Heat the oven to 350°F (175°C). Wash the beets and dry them with a paper towel. Place the beets in a small ovenproof pan, drizzle them with the olive oil, and season with a little salt and pepper. Cover the pan with aluminum foil. Bake until the beets are tender when pierced with a paring knife, about 1 hour. Allow the beets to cool. Peel the beets using a small knife and cut them into a medium dice. (Be careful, as beet juice can stain counters, towels, and even your hands; you may want to wear gloves for this step.)

2. Heat the butter in a sauté pan over medium heat. Add the onion, season with a little salt, and cook, stirring every few minutes, until the onion is just tender, about 7 minutes. Add the white wine and cook for another minute, scraping up any browned bits stuck to the bottom of the pan.

3. Heat the oven to 350°F (175°C). Toss the beets and onion together and put them into the blind-baked tart shell. Whisk together the eggs and cream, season well with salt and pepper, and carefully pour over the beets and onion, letting the cream seep evenly into the beets. Dot the goat cheese all over the top of the tart. Put the tart on a baking sheet and bake it for 20 minutes. Sprinkle the chopped walnuts on top of the tart and drizzle the walnut oil over it, if using. Return the tart to the oven and bake until just set, an additional 15 to 20 minutes. Sprinkle the tart with the chopped parsley and let it rest for at least 5 minutes before serving.

Serves 6 to 8 Makes 1 10-inch tart

by Gordon Hamersley with Joanne McAllister Smart
from Bistro Cooking At Home
(Broadway Books, 2003)

1 (3-pound) chicken, cut into serving pieces and trimmed of all visible fat
1/2 cup plain yogurt
2 tablespoons fresh lemon juice or malt vinegar
1 tablespoon minced garlic
1 tablespoon peeled and grated or crushed ginger root
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon fresh-ground black pepper
2 teaspoons salt, or to taste
vegetable oil, for brushing
fresh cilantro sprigs, for garnish
slices of cucumber, red (spanish) onion, tomato and lemon, for garnish

Prick the flesh of the chicken all over with a fork. Then, using a sharp knife, cut slashes in the flesh to allow the marinade to penetrate. Place the chicken in a nonreactive large, shallow dish.

In a nonreactive bowl, combine the yogurt, lemon juice or vinegar, garlic, ginger, cumin, ground coriander, cayenne pepper, cardamom, cloves, black pepper and salt. STir until well-mixed, then pour the mixture over the chicken and rub it into the flesh, turning the chicken several times. Cover and refrigerate 8 hours or overnight. Do not marinate for longer than 2 days. Remove the chicken from the refrigerator at least 30 minutes before cooking.

The chicken may be grilled or roasted. If using a charcoal grill, prepare a fire for direct-heat cooking. Position the grill rack 5 inches from the fire. Allow the coals to burn until white ash covers them and the heat is moderate.

Remove the chicken from the marinade, pressing lightly to extract excess marinade, and brush with oil. Place the chicken pieces on a well-oiled grill rack and grill, covered, with the vents open, turning 3 or 4 times, 45 minutes or until the juices run clear when a piece is pierced near the bone with a knife.

If roasting, preheat the oven to 450 degrees. Place the chicken on a rack in a roasting pan, brush with oil, and cook, turning once, 25 to 30 minutes until the juices run clear when a piece is pierced near the bone with a knife.

Serve with sprigs of cilantro and slices of cucumber, red onion, tomato and lemon. Makes 4 servings.

recipe from Savoring India by Julie Sahni

3 tablespoons vegetable oil
1 tablespoon grated fresh gingerroot
3 garlic cloves, finely chopped
1 large onion, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1 teaspoon cayenne
1 teaspoon chili powder
1 green pepper, seeded and finely chopped
2 large carrots, finely chopped
2 large parsnips, finely chopped
1 cup orange juice
1 large tart apple, peeled and chopped
2 tablespoons raisins
salt and pepper to taste

Heat the oil in a large skillet.
Add the gingerroot, garlic, onion, and spices, and cook, stirring, over low heat, until the onion is soft.
Add the remaining vegetables, orange juice, apple, and raisins; stir and cook for about 15 minutes over medium heat, until the vegetables are tender.
Season to taste with salt and pepper.

Serve it with rice and chutney.

Yield: 6 servings

Source: http://www.almanac.com/recipes/search/onerecipe.php?number=1334

2 thick slices of lemon
2 thick slices of orange
2 slices of peeled fresh ginger
1 1/2 cups sugar
1 small bay leaf
2 cups fresh cranberries
4 pounds boneless loin of venison, at room temperature
2 Tablespoons olive oil
1 teaspoon salt
1 1/4 teaspoons freshly ground pepper
3/4 teaspoon finely chopped juniper berries
2 cups dry red wine
2 cups beef or venison stock
2 Tablespoons cold butter, cut into pieces
Fresh thyme sprigs, for garnish

In a medium nonreactive saucepan, combine the lemon, orange, ginger, sugar and bay leaf with 1 cup of cold water. Bring to a boil over high heat, stirring to dissolve the sugar. Reduce the heat to moderate and boil, uncovered, until syrupy, 10 to 15 minutes. Stir in the cranberries, then remove from heat and cool.
Transfer the mixture to a glass container, coer and refrigerate for 1 to 2 days, stirring once or twice during that time.
Preheat the oven to 400F. Rub the venison with the olive oil, 3/4 teaspoon of the salt, 1 teaspoon of the pepper and 1/2 teaspoon of the chopped juniper berries, pressing the seasonings into the meat. Set the loin on a rack in a roasting pan and roast, basting frequently with the pan
juices, until medium-rare (about 135 degrees F on a meat thermometer), 25 to 30 minutes. Cover the venison loosely with foil and set aside for 10 to 15 minutes before carving.
Meanwhile, remove and discard the bay leaf and the lemon, orange and ginger slices from the cranberries. In a food processor or blender, puree half the cranberries and half the liquid until smooth. In a medium nonreactive saucepan, boil the wine over high heat until reduced to 1/2 cup, about 5 minutes. Add the stock and bring to a boil. Add the cranberry puree, reduce the heat to low and simmer, uncovered, until slightly thickened, about 10 minutes. Remove from heat.
Strain the remaining whole cranberries and add them to the sauce with the remaining 1/4 teaspoon each of salt, pepper and chopped juniper berries. Swirl in the cold butter.
Slice the venison thinly (stir any juices into the sauce) and serve with the sauce, reheated if necessary.

source: unknown