Rogan Josh

 

The last time I was at Penzeys Spices in Omaha, I picked up a bottle of Rogan Josh Seasoning.  If you've never been to a Penzeys Store, each spice or seasoning is displayed in a little jar.  You can remove the lid and smell each seasoning.  JP loves to do this!  Anyways, the Rogan Josh smelled soooo good.  A little spicy, a little curry-like and a little exotic.  According to Penzeys, Rogan Josh is...

• "Just a little spicy. A very popular dish from Northern India and Pakistan. This version of the red lamb stew comes from the state of Rajasthan, known for its hilly deserts and fierce, yet chivalrous warriors. Rogan Josh can be made with beef, but this blend is a great example of how a crafty seasoning can change the somewhat objectionable, "gamey" flavor of lamb into something far more delicious. Some blends are interesting-this blend is good." 

• Hand-mixed from: paprika, garlic, ginger, cumin, coriander, black pepper, cayenne pepper, Korintje cassia cinnamon, cardamom, cloves and saffron.

The jar of Rogan Josh has been sitting in my cubboard for a few months.  Jeff doesn't care for spicy food, so I've been waiting to make this dish when he wasn't at home.  Wednesday night was the perfect night to make Rogan Josh!

 

I didn't have any lamb, beef or pork on hand, but I did have chicken...I'm not sure how traditional my version of Rogan Josh is, but JP and I enjoyed it!  I served the Chicken Rogan Josh over rice and veggies with a dollap of yogurt and a sprinkling of cilantro. 

Chicken Rogan Josh adapted from Penzeys

2 chicken breasts, chopped into small pieces

1 large onion, diced

2 T. olive oil

3 T. Rogan Josh seasoning

1/2 t. salt

1/2 c. plain, fat-free yogurt

1 c. water

dollap of plain, fat-free yogurt

cilantro leaves

In a dutch oven, brown the chicken in the oil.  Remove the chicken and add the onion to the hot pan.  Add the Rogan Josh seasoning and salt and stir 1 minute.  Add the cooked meat back to the pan.  Mix the water and yogurt together.  Slowly add the water/yogurt mix.  Stir well.  Cook 1-2 hours over low heat.  Severve over rice and steamed veggies with a dollap of yogurt and a sprinkling of cilantro on the top!

Enjoy~ 

Chicken Rice Bowl

JP and I had Chicken Rice Bowl for supper last night.  It was pretty darn good!  It was so good, that I completely forgot to take a picture!  I had several similar recipes and decided to create my own marinade/sauce.  Enjoy~

Chicken Rice Bowl
serves 4

8 boneless, skinless chicken thighs with visible fat removed


1/2 c. soy sauce
1/2 c. white wine
1/4 c. frozen orange juice concentrate
1/4 c. honey
1 T. sesame oil
4 green onions, sliced (white and green part)
4 cloves garlic, pressed
1 inch piece ginger, shredded

2 c. cooked rice, any type
2 c. steamed broccoli 


In a large Ziploc type bag, combine the soy, wine, OJ concentrate, honey, oil, green onions, garlic and ginger.  Mix well.  Add the chicken thighs.  Squeeze most of the air out of the bag and seal.  Refrigerate for 2-24 hours.  Preheat oven to 350*.  Remove from the refrigerator.  Spray a 9x9 pan with cooking spray.  Pour the chicken and marinade into the pan.  Make sure the chicken is all bone side up or bone side down...it doesn't matter, as long as all the pieces are the same.  Cook for 20 minutes, remove from oven and turn the chicken over.  Bake for 15-20 more minutes, making sure the sauce doesn't burn.  Remove from the oven.

In 4 pasta size bowls, spoon 1/2 c. of cooked rice into each bowl.  Add 1/2 c. of steamed broccoli.  Place 2 chicken thighs on top and pour cooked sauce over it all.  Enjoy~

You can substitute other steamed veggies rather than broccoli, or even use a veggie mixture.  You could also substitute boneless, skinless chicken breasts, but if you use them, the chicken won't be as flavorful or juicy. 

Tip:  Ginger...fresh ginger is awesome!  An easy way to peel ginger is to use a spoon (just a regular teaspoon!) just like a potato peeler.  A spoon gets into those little corners and just takes off the thin skin.  I use a Kycera grater.  Watch out, those spikes are sharp and will cut you!