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Top Chef Not So Quickfire: Injera Report
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Top Chef Not So Quickfire: Injera Report
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Pilau Chicken Wat with Lime-Clove Raita(feeds 4)
Go Get This: ...for the chicken 4 whole legs chicken 2 oz. pilau spice (buy it at spice stores or make your own by toasting and grinding cumin, cardamom, cloves, black pepper and cinnamon) 1 medium eggplant, cubed 1 shallot, roughly chopped 1 bunch rainbow chard (or other sturdy green), stemmed and chopped into large ribbons ½ jalapeno 1 bottle dark beer 1 quart chicken stock 2 tbsp. olive oil Salt and pepper, to taste ...for the raita 1 cup plain yogurt ½ cucumber, seeded and finely diced ½ lime, juiced 1 tsp. cloves, toasted and ground Salt and pepper, to taste Now Do This: First, preheat the oven to 300. Then, make the raita by combining the yogurt, lime juice, ground cloves and salt and pepper to taste in a mixing bowl. Whisk together and gently fold in diced cucumbers. Cover with plastic wrap and chill. Get the olive oil warming in deep-bottomed Dutch oven over medium heat. For the chicken, lay the legs out in a baking dish and liberally rub both sides with salt, pepper and pilau spices. (You can do this ahead of time, if you’d like; just cover a refrigerate.) Once the oil is hot, sear the legs skin-side down, two at a time. If your pot is bigger than mine, feel free to do them all at once. The spices will toast and skin will brown up in about 8 minutes. Flip and sear an additional 8 minutes. Transfer chicken back to the baking dish and reduce the heat to medium-low. Add the eggplant to the pan. Saute 5 minutes. Add the shallots and jalapeno. Saute an additional 5 minutes. Deglaze with a splash of beer, scraping up all the delicious brown chicken bits on the bottom of the pan. Return chicken to the pot, cover with remaining beer and stock, and finally add the chard. Cover and transfer to the oven. Cook at 300. After 2 and ½ hours, wat’s up. Serve over injera with raita on the side. Eat with hands.[...] This post was mentioned on Twitter by Lisa Chan-Simms, Meal Ticket. Meal Ticket said: Wat up, P? @adamerace cooks Ethiopian for this week's Not So Quickfire challenge http://tinyurl.com/2cvc4yc [...]
Pequea is the bomb for sure. Thick but not Greek-thick, tangy but not so much that you need to sweeten it. God bless the Amish.
now I got the hungers for Abyssinia's Kitfo, a carnivore's dish
Nice use of Pequea yogurt, btw
[...] This Sunday, get "closer to the roaster" at La Colombe• More 13th Street Philly froyo!?• Top Chef Not So Quickfire: Injera Report Video Blog• Behind the Scenes with Kurt Vile• PSN Dodgeball Leagues• Tricking [...]
Almaz Cafe on 20th & Walnut also has injera. Very tasty, too.
Oh.... already mentioned. That's what I get for reading the recipe prior to the recap.
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