Chicken Palaw to Fill a Bare Table

"Beware the barrenness of a busy life."  When Socrates said this, I doubt he was talking about my dinner table, but he might as well have been.  When I get too busy with work or home projects or whatever fills my days, sometimes the dinner table takes on a barren, forlorn look, as though nothing of value will appear there -- a mere baked potato, pasta with sauce from a jar, or take-out.  I can only take so much of this, however, before I crave "real" food.

Recently I've been busy moving furniture, painting, patching, ripping out carpet, and more painting.  After a while, though, a girl needs a good meal to keep her going.  So the other day I got the urge for Chicken Palaw, a recipe I copied out of Country Living magazine many years ago.  (Maybe I was inspired to cook this by those viewings of The Best Exotic Marigold Hotel, who knows?) As you can tell from the name, it's Indian influenced, but not really authentic Indian fare.  Still, it's quite flavorful and a change of pace for a weeknight dinner.

Chicken Palaw

From Country Living magazine

1 1/4 cups basmati rice 

1 1/2 teaspoons salt

1/4 cup butter

3 tablespoons olive oil

2 large carrots, cut in 1/8-inch julienne strips

2 whole boneless chicken breasts, cut in 2-inch chunks

1/4 cup apple juice

1 tablespoon curry powder

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

2 tablespoons raisins

2 tablespoons pistachios

2 tablespoons sliced almonds

In heavy 5-quart stock pot, heat 2 quarts water to boiling over high heat.  Stir in rice and 1 teaspoon salt.  Return to boiling and cook, uncovered, 10 minutes.  Drain rice.

In same pan, melt butter with 2 tablespoons olive oil over low heat.  Spoon half of the rice into pan and press down with back of spoon to make a firm layer that covers the bottom of the pan.  Spoon remaining rice loosely on top, then top this with carrot strips.  Cover top of pan with linen towel and a tight lid.  Cook 35-40 minutes or until bottom layer forms a crisp, golden crust.

Meanwhile, in large skillet, sauté chicken in remaining 1 tablespoon olive oil over medium heat until golden on all sides.  Add apple juice, spices, and ½ teaspoon salt.  Stir until chicken is coated with spices.  Cook, stirring frequently, until chicken is cooked through and liquid is evaporated, about 5 minutes.

To serve, in large bowl, combine steamed part of rice/carrots with raisins and nuts and toss to blend.  Top with chicken mixture.  Break bottom rice crust into pieces and place around the edge.

The rice base before adding the chicken -- rice and carrots tossed with pistachios, slivered almonds, and raisins.

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Orange Glow: Yummy Carrot Muffins

One summer day when our daughter was about three years old, we were at the city pool where we met a little girl the same age.  Her mother, Mary, was an editor, like me, and we became fast friends.  The girls played together and trick or treated together even though we lived across town from each other.  Mary introduced me to a natural foods buying group, and we traded recipes and brainstormed ways to get the kids to eat healthy.  Sadly, Mary and I eventually lost touch after my family moved away from that little town.  But I have never lost touch with her carrot muffin recipe.  These muffins have been a hit with my family these twenty years.  They always tasted great, but sometimes turned out a little sad and droopy looking, not the tall, gorgeous muffins that look pretty in addition to tasting great.  I've tweaked the recipe in various ways over the years to reduce the fat and so on, and recently, I finally got it right.  Yessireebob, the muffins still taste wonderful, but now turn out pretty, too.

Muffins, milk, and the newspaper equals one good breakfast, topped with walnuts or plain.  Either way is tasty!

Carrot Muffins

1 1/2 cups flour (1/2 cup of this can be whole wheat flour)

1/2 teaspoon salt

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1 cup brown sugar

2 eggs (beaten)

3/4 cup vegetable oil

1/2 cup chopped walnuts or pecans

1 3/4 cup finely shredded carrots

In large bowl, sift together flour, salt, baking soda, baking powder, and cinnamon.  Mix in brown sugar.  Add eggs.  While mixing, slowly add oil.  Beat until smooth.  Mix in nuts and carrots.  If desired, reserve some nuts to sprinkle on top of muffins.

Bake at 350 degrees F. for 20-30 minutes.

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A Chicken in Every Pot (Pie)

So I guess Herbert Hoover never really promised a chicken in every pot; at least that's what the Herbert Hoover Library says, but wherever the phrase originated, it hits home with me.  We have had an unusually warm winter so far in northern Illinois -- temperatures in the high 40s and even low 50s.  What?  In January?  Our snow-thrower has been gathering dust in the garage.  Last night, however, was predicted to be the beginning of a real Midwestern winter.  We expected to wake up to at least a couple of inches of snow.  Well, still no snow, but I used that weather forecast as an excuse to warm up and fatten up last night with chicken pot pie.

I make my pot pie using an Ina Garten recipe as the starting point.  But where she adds pearl onions, I add potatoes.  I also add thyme and use less salt and butter.  If you'd like her original recipe, you can find it at the Food Network site.

The filling is ready!

This pot pie is the real-deal comfort food -- warm, creamy, rich, and tasty.  Be warned, though, it is not for a quick dinner.  I started a little late last night (maybe 5:30), and we didn't eat until around 8:30.  I also missed half of the Chicago Bulls game because I was in the kitchen.  Even so, it is always worth the trouble for this delectable pot pie.

Chicken Pot Pie

Adapted from Ina Garten, 2005

4 chicken breasts, boneless, skinless

olive oil

salt and pepper to taste

5 cups chicken broth

1 teaspoon dried thyme

1/2 cup butter

1 tablespoon olive oil

1 cup diced onion (about 1 onion)

3/4 cup flour

1/4 cup heavy cream

2 cups diced carrots

2 cups diced potatoes

1 1/2 cups frozen peas

For the pastry:

3 cups flour

1 teaspoon salt

1 teaspoon baking powder

1/2 cup vegetable shortening

1/2 cup cold butter, diced

1/2 to 2/3 cup ice water

1 egg beaten with 1 tablespoon water, for egg wash

                                                                                                                                                               

Preheat oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub with olive oil.  Season with salt and pepper to taste.  Roast for 35-40 minutes, or until cooked through.  Set aside until cool enough to handle, then dice into bite-sized pieces.

Put carrots and potatoes in a medium saucepan, cover with water, and simmer for 15-20 minutes, until partially cooked.

Make the pastry.  Sift together the flour, salt, and baking powder.   Add shortening and butter and mix with your fingers until each piece is coated with flour and the pieces of fat are no larger than peas.  Add the ice water one tablespoon at a time, adding only enough to make the dough hold together.  Place dough on lightly floured board and knead a few times into a ball.  Wrap dough in plastic wrap and place in the refrigerator for about 30 minutes.

In a small saucepan, heat the chicken stock with the thyme.  In a large pot, melt the butter and 1 tablespoon olive oil.  Saute onions over medium heat until soft, about 5 minutes.  Add the flour and cook for 1-2 minutes, stirring constantly.  (This will be very thick.)  Add the hot chicken stock to the flour mixtures and whisk until all the flour is incorporated.  Simmer over low-medium heat, stirring, until the mixture is very thick (about the consistency of potato soup).  (If your sauce is not thickening sufficiently, you can whisk in a tablespoon or so of Wondra flour.  Be sure to use Wondra to avoid clumping.)  Add freshly ground pepper to taste and the heavy cream.  Stir well.  Add chicken, carrots, potatoes, and peas.  Heat over very low heat while you roll out the pastry.

Preheat oven to 375 degrees F.

Roll out dough into a rectangle to fit over a 9x13 pan.  Spray pan lightly with vegetable spray (like Pam). 

Spoon filling into pan and place dough on top.  Fold under the edges of the dough for a slightly crimped edge, or press down to allow it to hang over the sides.  Brush dough with egg wash.  Cut three slits in the crust.

Place pan on baking sheet and bake for about 1 hour, or until the top is golden brown and the filling is bubbling hot.  Allow to stand 5-10 minutes before serving.

If you let it set a while before serving, it is less runny.  I can never wait!

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