[CH] Tonight's Dinner: Bangaladesh Chicken

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This was adapted from a kebab recipe in Cape Cod Kitchen Treasures, a wonderful 
book I bought on vacation. I added a chile to the mix for the marinade. It was 
really good. I served it with the Thai Coconut Rice from Trader Joe's and an 
Israeli Salad. All the flavors worked well.

Bangaladesh Chicken

1.5 tsp salt
8 oz onion, minced
1/2 tsp ground cloves
1 jalapeno pepper, minced
1/2 tsp ground nutmeg, fresh makes all the diff.
2.5 tsp red pepper flakes
1/2 tsp black pepper
1.5 tsp ground cumin
1 clove garlic, minced (to 3)
1 tsp cilantro, chopped
1 tbsp fresh ginger, minced
3/4 tsp ground cardamom
1/4 cup vegetable oil
1/2 tsp cinnamon
2 lb boneless skinless chicken thighs*, cubed
 
Place all ingredients except chicken in a bowl. Make a paste with it.  Rub it 
all over the chicken. Let marinate an hour or overnight.

When ready to cook, remove some of the marinace, skewer and grill until cooked 
through and no longer pink inside.**

Serve with a middle eastern salad, if you can. Otherwise some fresh salsa is 
good with this, and some rice.

Risa's notes:

* I used thighs but the original calls for chicken breast
** original calls for making kebabs but I didn't. I cooked it in a grill pan.

Yield: 8 servings
Source: Cape Cod Kitchen Treasures
Posted by RisaG  8/24/10


      

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