|2 servings||calories per servings 790||protein serving 37 g||carbs per serving 84 g||total fat per serving 35 g|
From her new cookbook, “My Two Souths,” Asha Gomez’s recipe for chicken and rice blends bold Indian flavors with classic Southern comfort food. An escape from mundane weeknight chicken casseroles, her version is elevated with the delicate spice of green cardamom and star anise and elegantly garnished with sweet dried apricot and sliced almonds. A verakka is an Indian stir-fry, and seasonal green beans carry the (literal) pop of mustard seed and cumin with ease.
|Nutrition Facts||/ Per Serving|
|Total Fat||35 g|
|Saturated Fat||13 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||8 g|
MISE EN PLACE
• Halve, peel and thinly slice onion.
• Crush cardamom pods.
• Peel and mince garlic.
• Trim beans. Thinly slice crosswise.
• Chop apricots.
• Pick and chop cilantro leaves.
• Cut chicken into bite-size pieces.
Place a large saucepan with a lid over medium-high heat. Add ghee.
When ghee melts, add onion, cardamom, star anise and 1/4 teaspoon kosher salt. Cook, stirring frequently, until onion is deep golden brown, 8-10 minutes.
Add garlic and turmeric. Cook, stirring, until fragrant, about 2 minutes.
Add chicken. Cook, stirring to coat, about 4 minutes.
• Stir in 1 1/4 cups water, bouillon cube and 1/4 teaspoon kosher salt. Increase heat to high.
• When liquid boils, stir in rice. Reduce heat to low, and cover. Cook until rice has absorbed all liquid, about 10 minutes.
Remove from heat, and let stand, covered, at least 10 minutes. • While rice is resting, place a large skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, add cumin and mustard seeds.
• When seeds begin to pop, add green beans, 1/4 teaspoon kosher salt and 1/4 cup water. Cook, stirring, until water is evaporated and beans are just tender, about 4 minutes.
• Fluff rice with a fork. Spoon into bowls, taking care to remove the 3 cardamom pods and star anise.
• Garnish with apricots, almonds and cilantro. Serve with green bean verakka on the side, and enjoy!
After launching her first restaurant, Cardamom Hill, in January 2012 in Atlanta, Asha Gomez quickly became one of the South's most noted chefs. The restaurant received praising reviews, and was named one of Bon Appetit’s 2012’s 50 Best New Restaurants, was on the 2013 James Beard Semi-Finalist List of 20 Best New Restaurants, and one of Southern Living’s 5 Best Restaurants in the South. Asha was also named one of the 2013/2014 Food & Wine Magazine Best New Chef - People’s Choice semi-finalists. The acclaim universally acknowledged Asha’s pioneering spirit for opening a finer dining venture that focuses on one region of India, a rarity in the U.S. Her Kerala fried chicken, Cardamom Hill’s signature, was voted by Fox Television Network as one of the ten best fried chicken dishes in the country and has received national and international acclaim. The success lead Asha to open a new culinary event studio called “The Third Space” in the summer of 2013, and in August 2014, she opened Spice to Table, a fast-casual Indian pattiserie that has already garnered national and local acclaim including Zagat's 12 hottest Brunch places in the US. In February 2015, Spice To Table was selected by Alan Richman as # 16 in GQ Magazine's yearly “25 best new restaurants in America award”.Learn More...