While waiting for my son to come home from his night out with his friends (yes I’m still that kind of a mom and it’s his birthday). I kill my time with either eating in the kitchen, watching Netflix, reading a book or writing a new recipe. Today I’m doing the latter.
I came up with this recipe when
I wanted to do Tikka Masala but don’t have yoghurt and the rest of the ingredients. The Hungarian sausages serves as an extender since I have a small portion of chicken left. (My boys have hefty appetites.) I had a nice bunch of pechay and I wanted to wash only one pan after eating. Hehehe.
Warning: the sauce at the bottom is very addictive.
Crispy Garam Masala Chicken with Pechay Greens
450 grams chicken cut ups
2 pcs. Hungarian Sausage, biased cut into 2 inch thick slices
1 teaspoon Garam Masala
1 teaspoon brown sugar
A few sprigs chopped cilantro
Pinch of red pepper flakes
Juice from a lime or calamansi
A drizzle of olive oil
Salt and pepper to taste
Pechay greens
Butter, salt and pepper for sauté
- Preheat oven to 250 C.
- Rub chicken with all of the spices. Marinate for an hour or overnight.
- Heat a cast iron skillet until smoking. Pick up chicken and sausages from the marinade and brown them on one side.
- Turn over and pour the rest of the marinade over.
- Bake in oven for 18-20 mins or until thoroughly cooked and crispy on top.
- Sauté the pechay in butter and season with salt and pepper.
- Tuck in the greens after the chicken is cooked.
- Serve with mashed potato or rice.
Happy eats!
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