Bombay Chile And Cilantro Chicken is a flavorful, healthy meal to try when you’re looking to mix things up for your dinner routine.
As I mentioned in an earlier post, I make a lot of chicken during the week for my kids at dinnertime. It’s easy, inexpensive and can often be prepared ahead of time. Lately, I’ve been craving the warm spices of Indian food, and so this week, my kids were treated to a new chicken dish – Bombay Chile and Cilantro Chicken, marinated with lots of warm spices, including coriander, black pepper, cumin, and cayenne. I chose this recipe from over 1,400 recipes in The Essential New York Times Cookbook by Amanda Hesser.
This is definitely a dish that can be started early in the day or the night before, then thrown on the grill or broiled just before dinnertime. I marinated the chicken in the morning, cooked everything before I headed out the door to pick my son up from school, and just reheated it as soon as we walked in the door an hour later. Served with a bright Cilantro Sauce, this is a unique, flavorful chicken dish that I will be making again. To go with this spicy chicken dish, I made some Indian Lemon Rice using brown rice, and Spinach Thoran (I had picked up some leafy green vegetables from the local Indian supermarket that were labeled “phoi leaves”, that looked like New Zealand Spinach).
This week, a group of bloggers is celebrating Amanda Hesser, one of the 50 Women Game Changers in Food. Amanda Hesser is a New York Times food writer, and co-founder (with Merrill Staub) of the food community Food 52, full of recipes, photos, and contests for foodies. In addition to writing over 750 stories for the New York Times, Amanda has written the award-winning books Cooking for Mr. Latte and The Cook and the Gardener. Her latest book is The Essential New York Times Cookbook, a New York Time bestseller and the winner of a James Beard award in 2011.
It took five years of work before The Essential New York Times Cookbook was published. It’s no wonder…Amanda took on this project right after she gave birth to twins, and cooked her way through 1,400 some odd recipes, along with her partner in crime, Merrill Stubbs and others. They spent hundreds of weekends and evenings testing recipes, “eating triumphant and failed dinners, and doing dishes late into the night.” According to Amanda, her twins, Walker and Addie, were raised on the recipes in this cookbook, first as purees, later as solids. Wouldn’t I have loved to be one of her kids!
The last New York Times Cookbook was written by Craig Claiborne and originally published in 1961, covering a decade of recipes. This new New York Times Cookbook by Amanda Hesser includes the most noteworthy recipes all the way from the 1850’s!
Bombay Chile And Cilantro Chicken
Adapted from The Essential New York Times Cookbook. This recipe was originally printed in 1998: "Food: Pit Stops," by Molly O'Neill, based on a recipe adapted from The Barbecue Bible, by Steven Raichlen. I used a lot less cayenne pepper than the tablespoon called for in the original recipe. I left the skin on during the marinating/cooking process to keep the chicken moist, but removed it before serving. This was delicious served with Indian Lemon Rice and Spinach Thoran.
- 2 1/4 pounds chicken on the bone
- 1 1/2 tablespoon coriander seeds
- 2 teaspoons black peppercorns
- 1 teaspoon cumin seeds
- 6 cloves garlic roughly chopped
- 1 2-inch piece garlic peeled, thinly sliced
- 3 tablespoons olive oil
- 1/4 cup water or as needed
- 1 teaspoon cayenne pepper or more for extra spicy
- 2 tablespoon fresh lemon juice
- 1 1/2 teaspoon kosher salt
- 1/2 cup cilantro leaves and roots chopped
- 1 cup cilantro chopped
- 3 cloves garlic
- 1 jalapeno pepper halved, seeded
- 1/2 cup walnuts
- 1/3 cup fresh lemon juice
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup water
- sliced red onion
- thinly sliced lemons and limes
- cilantro leaves
- Cilantro Sauce
Toast the coriander seeds, peppercorns, and cumin seeds in a small skillet over medium heat until fragrant, 1-2 minutes. Transfer to a coffee grinder or mortar and pestle and grind to a fine powder.
Combine the ground spices, garlic, ginger, oil, water, cayenne, lemon juice and salt in a blender and puree. Transfer to a large bowl and toss in the chicken and cilantro. Mix well, making sure all chicken pieces are covered with the marinade.
Marinade for at least 4 hours (the longer the better).
Grill chicken or broil until done.
Combine cilantro, garlic, hot pepper, walnuts, lemon juice, cumin, salt, pepper and water in a blender; puree until smooth.
Scatter onions, lemons, limes and cilantro leaves on top of chicken.
Serve with Cilantro Sauce.