Sizzling Skillets and Other One-Pot Wonders - Emeril Lagasse [39]
2. In a 2-quart or larger saucepan, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the bell pepper, black pepper, and remaining 1 teaspoon kosher salt and cook until soft, about 2 minutes. Stir in the lemon zest and remaining 2 cups stock and bring to a boil. Add the couscous, cover, and remove from the heat. Allow the couscous to steam for 5 minutes, then add the lemon juice, extra-virgin olive oil, and remaining half of the parsley and stir to combine. Serve the couscous in shallow bowls, with some of the stew ladled over the top.
6 servings
CHICKEN VINDALOO
If you like spicy Indian food—and I don’t mean just a blend of different spices, I mean spicy hot—then this is the dish for you. In this dish, chicken is marinated overnight in an aromatic mixture of spices and seasonings, resulting in intense Indian flavors that’ll knock your socks off! When cooking the chicken, take care to stir it often: the sauce is very thick and tends to stick and will easily burn on the pan’s bottom if left unattended. A heavy-bottomed Dutch oven is key here—don’t even think of making this in a thin pot. When the chicken is done, you can either leave it in whole pieces or remove it from the pot, shred the meat, and return it to the sauce for easier eating.
2 teaspoons cumin seeds
2 teaspoons black mustard seeds
Seeds from 8 cardamom pods
18 whole cloves
1 large onion, roughly chopped, plus 3 cups thinly sliced
3 tablespoons finely chopped garlic
2 tablespoons peeled and finely chopped fresh ginger
3 tablespoons cider vinegar
¼ cup plus 1 tablespoon vegetable oil
One 4-pound whole chicken, cut into 8 pieces
1 tablespoon plus 1 teaspoon tamarind pulp
1¼ cups boiling water
1 tablespoon plus ½ teaspoon kosher salt
¼ cup chicken stock or canned low-sodium chicken broth
1 cup seeded and chopped tomato
1 tablespoon ground turmeric
1 tablespoon cayenne
1 tablespoon hot paprika
3 bay leaves
1 cinnamon stick
Steamed basmati rice, for serving
1. Toast the cumin seeds, mustard seeds, cardamom, and cloves in a small sauté pan over medium heat, stirring, until they are fragrant and change color, about 3 minutes. Transfer to a spice blender or a clean coffee mill and blend to a powder. Using a spatula, scrape out as much of the spice mixture as possible and set aside.
2. Place the chopped onion, garlic, ginger, vinegar, and ground spice mixture in a food processor and puree. While the machine is still running, drizzle in 2 tablespoons of the oil, scraping the sides of the bowl as necessary.
3. In a large mixing bowl, combine the chicken and onion puree and toss to coat. Transfer to a resealable 1-gallon plastic food storage bag and refrigerate overnight.
4. Place the tamarind pulp in a small bowl and add the boiling water. Cover with plastic wrap and set aside until softened, about 10 minutes. Uncover the bowl and, using the back of a spoon, smash the pulp in the water to dissolve the tamarind. Strain through a fine-mesh sieve, pressing the pulp through the strainer. Discard the seeds and fibrous parts and reserve the tamarind juice.
5. Remove the chicken from the marinade, scraping any excess marinade from the chicken into the marinade remaining in the bag. Pat the chicken dry with a paper towel and season with 1 teaspoon of the salt. Reserve the marinade.
6. In a 6-quart Dutch oven, heat the remaining 3 tablespoons oil over medium-high heat. In batches, cook the chicken pieces until browned on both sides, about 10 minutes total. If the bottom of the pan begins to darken, add a bit of the chicken stock as needed to help dissolve any browned bits. Remove the chicken from the pot and set aside.
7. Reduce the heat to medium, add the sliced onions and ½ teaspoon of the remaining salt and cook, stirring, until browned, about 10 minutes. Add the tomato and cook until just tender, about 2 minutes. Add the turmeric, cayenne, paprika, bay leaves, and cinnamon stick and sauté until fragrant, about 30 seconds. Stir in the tamarind juice, reserved marinade, any remaining chicken stock,