It's Friday. Again! This just keeps on happening. We've had another brilliant week on the Confined Kitchen - ricotta, kouign ammans, salmon, nettle soup, food processor experimentation, lunchtime lamentation, Easter fun, yet more not-a-risottos, and two new bloggers even though this is... WEEK 5 of this madness. Okay, we're here for another three weeks in the UK at least, but we know the drill now. Right?
It's okay if not, we'll be having a drink tomorrow at 7 as usual. #ConfinedCocktails
Meanwhile, I am having a nice end of week, no-green-leaves assemblage. The main bit is the delicious, unforgivable Malai Chicken Bites from Khazana, which is a fab post-Masterchef endeavour for Saliha Mahmood. And was also one of my best ever Christmas presents, given to me with a handful of the more obscure ingredients required, so if I needed pomegranate powder I didn't have to think about sourcing it. Excellent stuff.
Chop some chicken (thighs are better as they'll give you longer to cook). Mix it into another of my ugly yoghurt marinades:
300ml Greek yoghurt (or a mix of yoghurt and cream if you're living it up)
Chopped coriander
Fenugreek if you have it
Chili (powder and green chili if you have it)
75g grated cheese
4-6 grated garlic cloves
2 inches of fresh garlic, grated
Little bit of oil
Give it at least an hour in marinade, and up to a day. Cook at 200degrees for 20-30 mins. I think it's better cooked a bit longer, but I only had chicken breast in the freezer so it was a bit minimally toasted. Will warm up nicely. (I said no green leaves, but I had a smidge of dill left so I put that in - and then I had to shop for my parents so collected some coriander in the nick of time. It would still have been worth eating without, I think.)
I had it with some carrots chipped small and roasted with oil and a smidge of sugar, and those leftover cold boiled potatoes from Georgian salmon, turned into little roasties. Very nice indeed. I told you you could never have too many cold boiled spuds.
It's okay if not, we'll be having a drink tomorrow at 7 as usual. #ConfinedCocktails
Meanwhile, I am having a nice end of week, no-green-leaves assemblage. The main bit is the delicious, unforgivable Malai Chicken Bites from Khazana, which is a fab post-Masterchef endeavour for Saliha Mahmood. And was also one of my best ever Christmas presents, given to me with a handful of the more obscure ingredients required, so if I needed pomegranate powder I didn't have to think about sourcing it. Excellent stuff.
Chop some chicken (thighs are better as they'll give you longer to cook). Mix it into another of my ugly yoghurt marinades:
300ml Greek yoghurt (or a mix of yoghurt and cream if you're living it up)
Chopped coriander
Fenugreek if you have it
Chili (powder and green chili if you have it)
75g grated cheese
4-6 grated garlic cloves
2 inches of fresh garlic, grated
Little bit of oil
 |
| I finally grated frozen ginger properly - leave it out for 5 minutes before trying |
Give it at least an hour in marinade, and up to a day. Cook at 200degrees for 20-30 mins. I think it's better cooked a bit longer, but I only had chicken breast in the freezer so it was a bit minimally toasted. Will warm up nicely. (I said no green leaves, but I had a smidge of dill left so I put that in - and then I had to shop for my parents so collected some coriander in the nick of time. It would still have been worth eating without, I think.)
I had it with some carrots chipped small and roasted with oil and a smidge of sugar, and those leftover cold boiled potatoes from Georgian salmon, turned into little roasties. Very nice indeed. I told you you could never have too many cold boiled spuds.
Is it Friday? When? How? What? OMG!!!
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