investment+chicken with yogurt

by Chen

Two weeks ago, I started to think of investing in a Dutch oven, an essential cookware for a well-equipped kitchen. Plus, cooking with Dutch oven must be a good exercise, considering its weight and extra care to take.

Three days ago, I decided to order one. (Of course, not Le Creuset. I would save some $ for it in the future, but not now)

Today, I received this big baby (a 16 lbs 6-qt Lodge enamel cast iron Dutch oven in island spice red).

(Btw, special thanks to my roommate’s desk, which is black.)

Then what should I do with it?

Chicken. High protein, low fat, and inexpensive, which makes it perfect for testing.

What type of chicken?

Hmm…

chicken with yogurt
Inspired by Mark Bittman’s Chicken with Yogurt and Indian Spices from How to Cook Everything, with my healthy twist.

6 chicken thighs, bone-in and skin-on
1 tbsp olive oil
1 large onion, thinly sliced
4 cloves of garlic, minced
1-2 tbsp minced fresh ginger
1/4 cup raisins
1/2 cup non-fat plain Greek yogurt
1 1/2 cup low-sodium chicken stock
1 tsp curry powder
salt and pepper

Trim the “visible” fat from the thighs, but keep the skin on. Heat the oil in Dutch oven over medium-low heat and sear the chicken. This may take 10 to 15 minutes. Season with salt and pepper.

When the thighs are browned, remove them from the heat and set aside. Pour the oil out and discard. Do NOT wipe the pot since the residuals will be used to saute the onion.

Return the Dutch oven to the medium-low heat. Saute the onion in it until tender. Add garlic and ginger and mix well, cook for another 3-5 minutes. Stir in raisins, yogurt, chicken stock, and curry powder. Let the mixture come to a simmer.

Now nest the thighs in the mixture. Cover and cook for 20 minutes. Uncover and cook for another 20 minutes or to the desired thickness. Adjust the salt and pepper if needed. Serve immediately.

I had mine with quinoa. Yummy and guilty-free.

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