Fijian Style Chicken Curry with Baklouti
3 lbs. boneless chicken thighs cut into 2" pieces
3 large onions finely chopped
1 tablespoon finely grated ginger
2 tablespoons sea salt
1⁄2 teaspoon whole mustard seed
1⁄2 teaspoon whole cumin seed
1/2 teaspoon ground green cardamom
2 tablespoons garam masala
1 tablespoon turmeric
freshly ground pepper to taste
1 tablespoon garlic olive oil
3 tablespoons Baklouti Chili Fused Olive Oil
1 tablespoon Honey Ginger White Balsamic Vinegar
1/2 cup chicken stock - low sodium
1 cup diced tomatoes
1⁄2 cup cilantro
2 thinly sliced serrano chilies - optional
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Here's an idea for a quick and easy dinner with the local asparagus featured at the farmer's market yesterday:
3/4 pound spaghetti noodles
1 package Arome Aglio Olio E Pepperoncino Spice Blend
2/3 cup Medium or Robust Extra Virgin Olive Oil
Salt to taste
1 bunch asparagus
2 cloves garlic, minced
3 Tbl. Arome Sicilian Lemon White Balsamic Vinegar
Put a pot of salted water on to boil for the noodles. Put the oil and Aglio Olio E Pepperoncino Spice Blend into a large pan over medium heat, and cook until oil is infused with the spice blend, but be careful not to burn the mix, approximately 2 min. Set aside to cool.
Meanwhile, cook the pasta until it is aldente, nearly but not quite done and still a bit chalky in the middle. Drain, and reserve 1 cup of the cooking liquid.
When the oil has cooled for a couple of minutes, add 1/2 cup of the pasta cooking water, and reduce over high heat by about half. Add the pasta, and stir vigorously as it continues to cook. Add the reserved pasta water a bit at a time as necessary to finish cooking the pasta, and develop the thickened sauce. Season with salt, and serve.
Saute asparagus in a frying pan with Extra Virgin Olive Oil until nearly done. Add two cloves of minced garlic and cook until browned, but garlic is not burnt. When done drizzle with Sicilian Lemon Balsamic. Plate with spaghetti.
It was on my family farm in the heart of Oregon's Willamette Valley where I developed a love for cooking and the value of good food. Home grown, fresh, vibrant, good food. As an adult I spent my early years as a civil engineer, but came back to my creative side through encouragement from my husband, family and friends and opened Arome in the spring of 2017. The road goes on forever and the party never ends.
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