An intensely aromatic, spicy chicken from the state of Kerala, in the southwest of India. Like a lot of food from Kerala, mustard seed and curry leaf are prominent. With the sweetness of the onion, the richness of the chicken, and the fresh spiciness—it’s crave worthy. We were literally stealing the last few pieces off each-others’ plates. We made this at the Normandie house, as part of a big Indian-food-and-Bollywood night, with our good friend Mythili (check out her great blog!) who’s a regular collaborative cooker in our kitchen. It was perfect with a coconutty egg roast, and some chapati, rice, and beer.
chicken, indian, kerala, mythili, spicy
Poaching chicken is a quick, and easy, way to prepare meat for salads or noodles; or just to eat with a dipping sauce. It’s also a nice way to infuse chicken with a lot of flavour — although you can do pretty much the same thing, without the aromatics. If you want to use skinless, boneless chicken breast, for some sort of “healthy” alternative to food, feel free. But your best bet is to use a whole chicken, or at least a mix of bone-in, white and dark meat, for maximum flavour.
brad, chicken, chinese, five-spice, simple
This is one of our go-to comfort foods. The meat is rich and buttery, and is complemented by the sweetness of the shallots and the tanginess of the lemon-caper butter sauce. You’d normally serve it with buttered noodles (yes, this amounts to a lot of butter — deal with it). It’s the kind of home-cooking meets fine-dining Eliseo specialises in.
butter, capers, chicken, eliseo, Italian, lemon