One of my resolutions for my blog is that I find more time to write. My son just turned one and it’s kind of like the no-more-excuses time. I am very fortunate to have crossed paths with so many food bloggers and would like to share the wealth . Of course if I feature a blogger, I feel like a recipe is definitely part of the package. No better way to get to know someone then to try their food. By the way, enter my contest and you can win a $25 gift card at www.regionalbest.com, last chance.
This week , let’s meet Chef Becky A.K.A Chef Reinvented.
What is it about her? She is snarky, funny, sarcastic and an extremely talented writer. She just passed on her website Seasonal Cornucopia to Patricia and John Eddy of Cook local which is a smart move since they are hard-working and very talented bloggers themselves. Chef Becky has new book in the works which she is working on with her partner April on sustainable Seafood ( April’s doing the wine pairings). Chef Reinvented also teaches cooking classes at P.C.C and is also a personal chef. She is the co-author of a book called ” The Washington Local and Seasonal Cookbook”. A great resource for easy, seasonal recipes. You can find Becky’s blog here.
When I asked her for a recipe, this is what she gave me. She also added a little note.
2 notes on that recipe: great with cilantro, and don’t sub low-fat or non-fat yogurt (makes the sauce separate) This really made me laugh because it seems like she knows me too well. I never go out of my way to buy things that I need for a recipe, so I am glad she added this extra note. The recipe is from her P.C.C class.
Indian-Style Braised Chicken With Apricots And Yogurt
1 tbsp butter — unsalted
1 tbsp vegetable oil
¼ cup chopped shallot
1 ½ lbs chicken thighs
¼ tsp mustard seeds
1 tsp ground fenugreek
½ tsp red chile flakes
1 tsp garam masala
10 dried apricots — cut into small dice
¼ cup red wine vinegar
1 tbsp honey
2 cup chicken stock
1 cup whole fat yogurt ( ½ cup reserved for garnish)
¼ cup toasted pistachios — ground to a chunky powder (for garnish)
Preheat the oven to 300 degrees. Heat the butter and vegetable oil in a medium oven proof skillet. Add the shallot and chicken thighs and cook until the chicken browns well on one side. Turn the chicken pieces over, add the mustard seed, fenugreek, red chile flakes, garam masala, apricots, red wine vinegar and honey and cook for 5 minutes until the vinegar reduces. Whisk together chicken stock and ½ cup of the yogurt, then add to pan, bring to a simmer, cover and cook in the oven until thighs are cooked through, about 45 minutes to 1 hour. Garnish with pistachios and serve extra yogurt on the side.