Curried Chicken Pitas
INGREDIENTS:
6 tb Vegetable oil
3 lb Chicken breasts and thighs,
-trimmed and cut into
-1-inch pieces
2 c Finely chopped onion
1 tb Minced garlic
2 tb Minced peeled fresh
-gingerroot
1 1/2 tb Ground cumin
1 tb Ground coriander
1/4 c All-purpose flour
2 c Chicken stock (homemade or
-canned)
1/4 c Fresh lime juice
2 3-inch fresh green hot
-chilies (available at
-Hispanic markets and some
-specialty foo shops and
-supermarkets) seeded and
-minced (wear rubber gloves)
2 c Chopped drained canned
-Italian plum tomato
1 lb Spinach, coarse stems
-discarded, washed well,
-drained
3 c Cauliflower florets
3 lg Sweet potatoes (about 2 1/2
-pounds)
1 Russet (baking) potato
3 tb Unsalted butter; softened
6 tb Vegetable oil
3 lb Chicken breasts and thighs,
-trimmed and cut into
-1-inch pieces
2 c Finely chopped onion
1 tb Minced garlic
2 tb Minced peeled fresh
-gingerroot
1 1/2 tb Ground cumin
1 tb Ground coriander
1/4 c All-purpose flour
2 c Chicken stock (homemade or
-canned)
1/4 c Fresh lime juice
2 3-inch fresh green hot
-chilies (available at
-Hispanic markets and some
-specialty foo shops and
-supermarkets) seeded and
-minced (wear rubber gloves)
2 c Chopped drained canned
-Italian plum tomato
1 lb Spinach, coarse stems
-discarded, washed well,
-drained
3 c Cauliflower florets
3 lg Sweet potatoes (about 2 1/2
-pounds)
1 Russet (baking) potato
3 tb Unsalted butter; softened
In a 3-quart flameproof baking dish heat the oil over moderately high heat until it is hot, but not smoking and in it brown the chicken, patted dry, in batches, transferring it with a slotted spoon a s it is browned to a bowl. In the fat remaining in the dish cook the onion over moderately low hear, stirring occasionally, until it is softened, add the garlic and gingerroot, and cook the mixture, stirring occasionally, for 3 minutes. Add the cumin, coriander, and flour and cook the mixture, stirring, for 3 minutes. Add the stock combined with 1 cup water, heated, whisking, and simmer the mixture for 5 minutes. Add the lime juice, chilies, tomatoes, lamb and any juices that have accumulated in the bowl, and salt and pepper to taste and simme r the mixture, covered, skimming it occasionally, for 45 minutes to an hour.
While the mixture is simmering, in a large saucepan steam the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 2 to 3 minutes, or until it i s just wilted. Drain the spinach in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. Add the cauliflower to the chicken mixture, simmer for 5 minutes, and stir in the spinach. The ste w may be prepared up to this point, cooled to room temperature, and kept covered well and frozen for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before continuing with the recipe.
Bake the potatoes in a preheated 425 degree oven, pricking them several times with a fork after 30 minutes, for 1 hour, or until they are very tender, and let them stand until they are cool enough to be handled. Peel the potatoes, force them through a food mill fitted with the medium disk set over a bowl, and stir in the butter and salt and pepper to taste. Transfer the mixture to a pastry bag fitted with a large decorative tip and pipe it into 2-inch rosettes around the edge of the baking dish. The stew may be prepared up to this point, cooled to room temperature, and kept covered and chilled for up to 3 days. Bake the stew in a preheated 400 degree oven for 20 to 30 minutes, or until it is heated through and the rosettes are browned lightly.
Yield: 6 serving
While the mixture is simmering, in a large saucepan steam the spinach in the water clinging to the leaves, covered, over moderately high heat, stirring occasionally, for 2 to 3 minutes, or until it i s just wilted. Drain the spinach in a colander, refresh it under cold water, and squeeze it dry in a kitchen towel. Add the cauliflower to the chicken mixture, simmer for 5 minutes, and stir in the spinach. The ste w may be prepared up to this point, cooled to room temperature, and kept covered well and frozen for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before continuing with the recipe.
Bake the potatoes in a preheated 425 degree oven, pricking them several times with a fork after 30 minutes, for 1 hour, or until they are very tender, and let them stand until they are cool enough to be handled. Peel the potatoes, force them through a food mill fitted with the medium disk set over a bowl, and stir in the butter and salt and pepper to taste. Transfer the mixture to a pastry bag fitted with a large decorative tip and pipe it into 2-inch rosettes around the edge of the baking dish. The stew may be prepared up to this point, cooled to room temperature, and kept covered and chilled for up to 3 days. Bake the stew in a preheated 400 degree oven for 20 to 30 minutes, or until it is heated through and the rosettes are browned lightly.
Yield: 6 serving