Monday, December 25, 2006

Six C Chicken with Three C Rice

This is a baked chicken dish which uses two complementary spice-triads in the chicken, and one in the brown rice side. I bake and freeze chicken as part of the frozen asset approach to common sense living - plebian pragmatic runs over elitist dogmatic every single day.

The secret is in the marinade process. Take 3-4 large chicken breasts, and rub with 1-2 limes. Squeeze rest of lime juice over. Toss some rice wine vinegar over that, plus some soy sauce, add garlic salt and a tiny bit of ginger powder, with a tad of brown sugar. Prick the chicken breasts all over with a knife. Add cumin, coriander (2 to 1 to the cumin), chili powder (1 triad). Add a cup of coconut cream, clove and cardamom powder. Mix and let sit for a while.

Yes, yes, Mother India, I know it's all suspiciously familiar, but it isn't chicken vindaloo. I've left out the fenugreek, tomatoes and potatoes. I de-nightshaded it for a particular balance effect I'm after.

Cook two cups of brown rice. In a separate bowl, mix coconut flakes, chili powder, cumin with lime juice and raisins soaked in coconut juice.

About this time put the chicken in the oven at 350 for 40 to 50 minutes. Sprinkly a few judicious drops of sesame or coconut fat over the contents. Cook slowly until chicken is at 160 degrees, basting along the way. If you have parts with bones, take it up to 170, and 180 for whole chickens. When cut the chicken meat should no longer translucent.

When the rice is ready, place 1/2 T of coconut fat (oil) in a frying pan, with two diced shallots heat and saute 'til onions are translucent. Take off heat, add rice and coconut mix. This will keep for several days in the refrigerator.

The alternative plan to the rice is to bake carrots, apples and celery stalks in the baking pan with the chicken.


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