SEASONED MIDGARDSORMR
by ffrecipes
“You can never have too many spices.” -- Ignis Scientia
This flavorful dish definitely took that advice to heart!
Active cooking time: 30-60 mins. Total cooking time: 5-9 hours. Serves 8-10
Ingredients
½ tbsp coriander seeds (4g)
½ tbsp cumin seeds (3g)
½ tbsp cardamom seeds (4g)
½ tbsp whole black peppercorns (4.5g)
½ tsp fennel seed (1g)
½ tsp mustard seed (1g)
½ tsp whole cloves (1g)
1 tbsp smoked paprika (8g)
½ tbsp turmeric (4.5g)
½ tbsp nutmeg (3.5g)
½ tsp cayenne pepper (1g)
28 oz can of whole peeled tomatoes (800g)
6 large garlic cloves, peeled and halved
1 tbsp grated ginger (6g)
7 oz plain Greek yogurt (200g)
¼ cup fresh lemon juice, about 1 large or 2 small lemons (60mL)
¼ cup olive oil (60mL)
1 tbsp kosher salt (8g)
2 lbs boneless skinless chicken thighs (900g), cut into 1½” cubes (4cm)
wooden skewers
1 cup heavy cream (240mL) sesame seeds
fresh cilantro
(optional) cooked basmati rice
Combine the coriander seeds, cumin seeds, cardamom seeds, peppercorns, fennel seed, mustard seed, and cloves in a small skillet over medium-high heat. Toast until fragrant, about 2 minutes. Grind the toasted spices in a clean coffee or spice mill and transfer to a medium bowl. Stir in paprika, turmeric, nutmeg, and cayenne.
Pour the tomatoes and their juices into a food processor or blender and add garlic, ginger, and the bowl of spices. Blend until smooth.
In the bowl, whisk together yogurt, lemon juice, olive oil, salt, and 1⁄4 cup (60mL) of the tomato mixture to make marinade. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4-8 hours. Transfer the tomato mixture to a storage container and refrigerate. Soak wooden skewers in water at least 30 minutes before chicken is done marinating.
Thread chicken tightly onto skewers. Heat the tomato mixture in a saucepan over medium heat. When it’s bubbling, stir in cream and 1 cup (240mL) water. Bring to a boil, reduce heat, and simmer for 6 to 8 minutes.
Grill over medium-high direct heat for 3 to 4 minutes per side until well browned on all sides. Transfer skewers to a platter and let rest for 5 minutes.
In the center of each plate, place a large serving of sauce. Arrange skewers on top and garnish to taste with sesame seeds and cilantro. (Optional) Serve with basmati rice.
Creator: ffrecipes (Web) | onethouneedles (Twitter)| tonberrykitchen (IG) | moonfestival (Patreon)
Source: https://ffrecipes.wordpress.com/2017/02/06/seasoned- midgardsormr/