21 of May 2019
CHICKEN-THIGH KEBABS WITH TURMERIC AND CHILI
He prepares them at his Adana restaurant in Los Angeles, serves with a basmati rice and various kinds of lettuce ... Edward Khechemyan.
This Armenian lives in America. He has been passionate about cooking from an early age, and his teacher was ... his father, a native of Iran.
This created a fusion of flavors Armenian-Iranian-American.
I have to admit that the combination of outstanding flavors and kebab with additives is great! Try it out! Start grilling time!
2 pounds of chicken-thigh (without bones and skin), cut
into 2-3 inch pieces
2 white (or yellow) onions, sliced
1/2 teaspoon of crushed red chili (or powder)
1/2 teaspoon turmeric
1 teaspoon garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
1/4 cup lemon juice
1/4 cup olive oil
1 cup basmati rice
2 tablespoons oil
300 grams trimmed fresh green beans
3 tablespoons of sliced almonds, toasted
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
FAST DINNER - 40 minutes
THE DAY BEFORE
Marinate the chicken and refrigerate.
Cook the rice.
WHEN HEATING GRILL
Cut the second onion, mix with onions from marinade.
the green beans.
Mix the first 9 ingredients, with only one onion (the other to be used the next day), cover with food foil, and leave in the fridge for the whole night.
Stalks on kebabs soak in water (10 minutes).
Preheat the grill or oven to 400 degrees F (200 degrees C).
Strain meat (keep marinade and onions); prepare kebabs.
Cut the remaining onions into slices; mix with onions from the marinade.
Bake or grill kebabs. Keep away from the fire (minimum 6 inches); bake slowly about 15-20 minutes, often turning them and add marinade.
Boil the green beans - put in boiling water for 2 minutes, strain.
Add 1 tablespoon marinade to hot pan; add onion mixture; sauté for 2 minutes, stirring constantly. It should be crispy.
After removing the onions, heat the rice on the same pan (but do not wash the pan after removing the onions).
On a second pan or in a small saucepan, heat 2 tablespoons of olive oil, add the green beans and almonds, salt, pepper, sauté 2 minutes.
Serve kebabs with onions, rice and beans.
ABOUT THE RECIPE:
To marinated onion: you can add a sliced second onion and green or red pepper (strips) or just peppers.
Instead of kebabs, you can bake whole pieces of chicken-thigh after marinating.
Fresh and crushed garlic is also excellent instead of powdered garlic.
COOKING BASMATI RICE:
Before cooking, the rice should be well rinsed and then soaked for 30 minutes. Strain and slightly dry (leave in sieve for half an hour). Add 1.5 glasses of cold water into a pan and add rice (not salted). From the moment of boiling, cook for another 10-15 minutes under a slightly open cover until the rice has absorbed all the water. After cooking, cover the pot tightly and let stand for 15 minutes; pour cold water and strain. The rice should be al dente, but evenly cooked.
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