Tuesday, September 21

Chicken Pulao and Orange and Piquillo Pepper Salad: Nik Sharma’s Christmas Recipes | Christmas food and drink

TThe simplicity and elegance of the pulaos combined with their ability to light up the moon like a meal in a pot stole my heart long ago. Pulaos saved my mother and grandmother hours in the kitchen; They made a large pot and all they needed was a salad or a pickle on the side. I keep that principle in mind with this winter-themed chicken pulao, garnished with blueberries and cashews, along with an orange and piquillo pepper salad. You can serve the meal with a bowl of salty plain yogurt.

Chicken pulao with blueberries

Homework 15 minutes
Immerse 30 minutes
Cook 1 hour and 30 minutes
It serves 4-6

370 g of basmati rice
1 kg of chicken thighs and thighs, bone in
Fine sea salt
2 tablespoons extra virgin olive oil or ghee
5cm cinnamon stick
4 green cardamom pods, crushed
4 teeth
½ teaspoon ground black pepper
½ teaspoon ground turmeric
1 large yellow onion (300 g),
peeled and cut into halves
4 cloves of garlic peeled and chopped
2 tablespoon peeled and grated fresh ginger (piece about 5 cm)
2 medium carrots (about 45g), peeled and diced
60 g green peas
35 g of sugared dried cranberries
30g whole cashews

Clean the rice of any residue, then rinse in a fine mesh strainer under running tap water, until the water is no longer cloudy. Soak the rice in water for 30 minutes.

While the rice is soaking, prepare the chicken. Put the chicken with 960ml of water and half a teaspoon of salt in a large saucepan or saucepan. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover with a lid, and cook for 20 minutes. Remove from heat and separate the chicken from the liquid. Measure the liquid broth, it will be around 480ml. Add enough water to the broth to bring it back to 960 ml. Dry the saucepan with a paper towel.

Heat the saucepan over medium heat and add half the oil. Add the cinnamon, cardamom, cloves, black pepper, and turmeric and cook the spices for 45 seconds, until fragrant. Add the onion and sauté for about four minutes until transparent. Add the garlic and ginger and sauté for a minute until fragrant. Drain the rice and discard the soaking water. Add the rice to the onions in the saucepan and sauté the grains for three minutes, add the reserved broth with the chicken pieces. Add the carrots and peas. Add a teaspoon of salt. Bring the liquid to a boil over medium heat, cover the saucepan with a lid and cook for about 20 minutes until all the liquid evaporates. Remove from heat and allow saucepan to rest, covered for five minutes.

Heat the remaining oil in a small saucepan over medium heat. Fry the blueberries and cashews in the oil until the blueberries are thick and the cashews turn light brown, about one minute. Season with salt, remove from heat, add the blueberries and cashews to the rice and fold carefully. Serve the pulao hot with plain yogurt.

Orange and piquillo Pepper salad

If you are preparing the candied walnuts, mix 30 g of raw walnuts with 25 g of brown sugar, two tablespoons of extra virgin olive oil and half a teaspoon of fine sea salt. Spread them out on a parchment lined baking sheet and bake in a 150C (130C fan) / 2 gas oven for 15 minutes until golden brown. Allow walnuts to cool completely to room temperature before using. They can also be made ahead of time and stored in an airtight container for up to four weeks.

Nik Sharma's Orange and Piquillo Pepper Salad
Nik Sharma’s Orange and Piquillo Pepper Salad

Homework 30 minutes
It serves 4-6

1 large orange (approximately 150 g), peeled and segmented
6 piquillo peppers from a jar, drained and cut into thin strips
6 Spring onions, trimmed, white and green parts finely cut into rings
120g shallots or red onions (about 3), peeled and cut into thin rings
3g fresh mint leaves, Ripped
30g of candied walnuts
1 teaspoon red pepper flakes (such as Aleppo)
1 teaspoon ground black pepper
60ml of extra virgin olive oil
2 tablespoons lime juice
1 teaspoon lime zest
Fine sea salt

In a large bowl, place the supreme orange, bell peppers, chives, shallots / red onion, mint, and walnuts. Sprinkle over the red pepper flakes and black pepper. Mix the olive oil and lemon juice in a small bowl and drizzle the ingredients into the bowl. Add the lemon zest, season with salt, and toss to coat well. Taste and season, if necessary.


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