September 12, 2013
Chicken and Grape Biryani
I never realized how many dishes I am not enamored with. Curry is one of them. Yes, I have made curry, Indian, Southern and Thai.
Nope, nope and nope.
I like the spices in Indian cuisine, just not curry powder. I also like the condiments that usually are associated with Indian dishes and I figured if I worked my way around the curry and went straight to the condiments, I would be happy.
I picked a favorite and famous dish to start my journey and since I had a case of table grapes in my fridge, instead of raisins I would add the grapes. I totally love this dish. The crunch of the grapes, the sweet juice that mixes with the spices and the chew of the chicken. What's not to love?
I know this isn't a traditional Biryani and I apologize right now for that, but not only did I like this version, The Nudge was enamored with the whole concept.
That's a win-win in this house.
Grapes of all colors – red, black and green – are a natural source of beneficial antioxidants and other polyphenols. One serving of grapes (3/4 cup) contains just 90 calories, no fat, no cholesterol and virtually no sodium, and also provide potassium and are a good source of vitamin K.
When I was reading the information about California Table Grapes, I did not know that the peak season was May to January. I just assumed the grapes on our annual Thanksgiving table centerpiece were not from the US and boy, was I wrong!
That’s why The Recipe ReDux and the California Table Grape Commission are challenging me to share with my readers new ways to “Fall in Love with Grapes!”
I am here to tell you that the sweet, satisfying fruit that you enjoyed all summer can be a part of your fall and winter healthy eating routine too! Everyone enjoys Grapes from California fresh off the vine, but they can also be added to your favorite fall snacks and recipes for a colorful twist and nutritional boost. From salads and smoothies to sandwiches and sweets, Grapes from California are the one ingredient that can change everything for the better this fall including an appearance in savory dishes. Go figure, huh? I have made them roasted with sausages so I guess the Italians also knew they were good with spicy foods. Now that I know, you know.
This dish was so simple. the hardest part was carrying all those spice jars to the counter. I got a great hint for cleaning chicken thighs....use your kitchen shears to safely remove all the pockets of chicken fat. Just snip here and cut there, BOOM!
“By posting this recipe I am entering a recipe contest sponsored by the California Table Grape Commission and am eligible to win prizes associated with the contest. I was not compensated for my time.”
makes 4 servings
* 1 pound boneless, skinless chicken thighs, cleaned and cut into 2" pieces
* 2 tablespoons vegetable oil
* 2-4 slivers cinnamon stick
* 1 bay leaf
* 1/2 teaspoon cumin seeds
* 1/2 teaspoon fennel seeds
* 1/2 cup chopped onion
* 5 garlic cloves, cut in half
* 1/2 teaspoon turmeric powder
* 1 tablespoon minced fresh ginger
* 1 teaspoon freshly ground black pepper
* 1 teaspoon cumin powder
* 1/2 teaspoon ground cardamon
* 1/2 teaspoon ground coriander
* 1/4 teaspoon Garam Masala
* 1 teaspoon curry powder (optional)
* 22-24 grapes, sliced lengthwise
* 1/2 teaspoon salt
* 1/4 teaspoon cayenne powder
* 1/2 cup tomato based vegetable juice
* Sliced scallions for garnish
* 1 pot cooked Basmati rice
1. Heat oil in a skillet until hot, but not smoking. Add cinnamon sticks and bay leaf. Saute for 1 minute. Add the fennel seeds and saute 1 more minute.
2. Add onions, garlic and turmeric. Saute until onions are softened.
3. Add chicken and ginger to skillet. Cover and cook over low heat until the chicken is partially cooked.
Add the pepper, cumin, salt, coriander, cardamon and cayenne powder. Stir well to coat chicken.
4. Add tomato juice and stir to deglaze the spices from the bottom of the skillet. Add grapes and continue to simmer until the chicken is cooked through and tender.