Friday, April 29, 2011

Chicken in Rose-flavored Sauce

This is a lovely elegant dish that goes well with jasmine rice. Any rice is fine but jasmine's floral taste accents this dish perfectly. Be careful when adding the rose water - too much will over power this dish and ruin it's lovely flavor. Rose water is inexpensive at International/Asian markets. A bottle lasts a rather long time. I use an entire small can of minced chilies instead of purchasing whole chilies. I make this on the stovetop but was just thinking that if you used a cast iron or other all metal skillet/pan, you could easily cook this in the oven after browning the chicken. Don't skip the browning step as it adds another level of flavor to the dish.

Chicken in Rose-flavored Sauce
3 TB oil
1 ¼ pd skinless chicken legs (or whatever cut, I usually use boneless skinless breasts)
2/3 cup plain yogurt
1 TB gd ginger
2 fresh green chilis minced
½ teas cardamom
3 TB gd almonds
2/3 cup heavy cream
½ teas rose water
Heat oil and lightly fry chicken. Add yogurt, chilies and cardamom. Cover and cook until chicken is tender. Stir in almonds. Simmer for a couple minutes. Add water as necessary. Add cream and rosewater just before serving.

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