10021 (New York, NY) Office delivery?

    show messages
    hide messages
    Shop by recipe What's Cooking Now
    Dietary Concerns
    Theme
    Special Occasions
    Course
    Advanced Recipe Search

     


    NEPALI GRILLED CHICKEN
    from "Mangoes & Curry Leaves" by Jeffrey Alford and Naomi Duguid

    Nepali chefs are famous in the Subcontinent, just like Filipino rock musicians in Asia. Nepali chefs have been cooking restaurant food, and particularly "foreigner food," for two, almost three generations. If you go to Goa, the big beach resort destination in high tourist season, there will be Nepali chefs in the kitchens. And it's the same thing in the mountain town of Manali, in Himachal Pradesh, in high tourist season, and in Delhi. Kathmandu has long had a restaurant tradition. Many Nepali chefs have grown up working in those restaurants, and then they take their skills elsewhere during slow times in Kathmandu.

    This grilled chicken, marinated in a tomato-based blend of flavorings, may be Nepali (we've eaten a version of it in Kathmandu) or it may be a Nepali chef-inspired invention, but either way it's good. Use a cleaver to cut the chicken into pieces as you wish for grilling (we usually cut legs into two, and breasts into four, for example), or ask the butcher to do it.

    Serves 6
    INGREDIENTS (CLICK TO BUY)

    One 3 1/2- to 4-pound chicken, cut into 12 to 16 pieces, or 3 to 3 1/2 pounds chicken legs and breasts, cut into smaller serving pieces*

    Marinade
    1 cup chopped ripe tomatoes or canned tomatoes
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons ground coriander
    1 tablespoons minced ginger
    3 tablespoons chopped garlic
    1 tablespoon fresh lime juice
    2 teaspoons salt
    1/4 cup vegetable oil

    *FreshDirect Note: We've included an 8-piece broiler-fryer chicken in the ingredients list below. You may wish to further divide these pieces to accommodate this recipe.

    Print recipe
    PREPARATION

    Wash the chicken well in cold water and set aside.
    Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat them with marinade. Cover and refrigerate for 4 to 8 hours.
    Prepare a charcoal or gas grill or preheat the broiler.
    To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times (tongs work well), until cooked through, about 20 minutes.
    To broil the chicken, place it on a lightly oiled rack in a broiler pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door open slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes, and again after about 15 minutes. Test for doneness with a skewer: The juices should run clear.
    Transfer the chicken to a platter and serve hot.


    Product nutrition and information
     Quantity Ingredients Est.Price
      Boneless Skinless Chicken Breast, Family Pack, Raised Without Antibiotics - $3.99/lb
     7-8 pc/pk
     
      Beefsteak Tomatoes, Large - $3.99/lb
     Farm Fresh, Lg
     
      FreshDirect Ground Indian Coriander - $3.59/ea
     1.6oz
     
      Ginger Root - $3.99/ea
     6oz
     
      Limes - $0.99/ea
     Farm Fresh
     
    You May Already Have
      FreshDirect Ground Cumin - $3.79/ea
     2oz
     
      Garlic - $3.99/lb
     Farm Fresh, Med
     
      Morton's Regular Salt - $0.99/ea
     26oz
     
      Mazola Right Blend Cooking Oil - $6.59/ea plus tax
     48oz
     
    Email a copy of this recipe on the day of delivery! Estimated Total:  
    save recipe as list



    Home   |   Your Account   |   Help/FAQ   |   Contact Us
    © 2002 - 2014 Fresh Direct, LLC. All Rights Reserved.

    Privacy Policy  |  Customer Agreement  |  A note on images for AOL users