Saag Chicken
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
Spice Blend:
½ t Cayenne Pepper
2 t Coriander
1 t Turmeric
2 ea Cardamom Pods
1 ea Cloves (Crushed)
Paste:
1 t Kosher Salt
1 T Garlic Cloves (Chopped)
1 T Fresh Ginger (Grated)
1 C Yellow Onions (Chopped)
1 ea Jalapeño Pepper
2 T Unsalted Butter
Chicken:
1 T Garam Masala
8 ea Chicken Thighs (Boneless, Skinless, Cubed)
2 T Canola Oil
1 ½ C Chicken Stock
Final Additions:
3 C Frozen Spinach (Chopped)
1 C Mustard Greens (Optional)
2 ea Roma Tomatoes (Chopped)
Garnish:
2 ea Roma Tomatoes (Chopped)
4 T Heavy Cream
For the brine:
16 Cup Cold Water
1 Cup Kosher Salt
½ Cup Granulated Sugar
½ ea. Yellow Onion (Sliced)
16 ea. Whole Black Peppercorns
2 ea. Bay Leaf
Instructions:
Brine Chicken: Bring 8 C of Water to a boil. Add Salt and Sugar, stirring until both are completely dissolved. Add Onion, Bay Leaf, Peppercorns and allow brine to cool to room temperature, approximately 1 hour. Add 8 C Cold Water then place brine in refrigerator and chill for 2 hours to overnight. Place Chicken in a zip-top bag and add enough brine to ensure Chicken is completely covered. Refrigerate for time specified in chart below. Make sure to rinse Chicken thoroughly with cold water after brining is complete.
Brining Time:
Whole Broiler Fryer 3 – 4 lbs. 8 – 10 hours
Whole Roaster 5 – 7 lbs. 10 – 12 hours
Chicken Breast (Bone In, Skin On) 6 – 8 oz. 2 – 4 hours
Chicken Breast (Boneless, Skinless) 4 oz. 1 ½ – 3 hours
Chicken Leg (Bone In, Skin On) 4 oz. 1 ½ – 2 hours
Chicken Leg (Skinless) 4 oz. 1 – 1 ½ hours
Chicken Thigh (Bone In, Skin On) 4 oz. 1 ½ – 2 hours
Chicken Thigh (Boneless, Skinless) 4 oz. 1 – 1 ½ hours
Chicken Wing (Bone In, Skin On) 3 oz. 1 – 1 ½ hours
Chicken must remain between 36º F – 40º F through the entire brining process.
Comments:
When I bring chicken home from the store, I brine all of it and then freeze individual pieces in freezer bags so it is ready to go when I need it. Remember: When using brined chicken, reduce salt used in the recipe to compensate for the chicken already being seasoned.
Mix Masala and Chicken, refrigerate in a zip-top bag for at least 30 minutes but no more than 1 hour. Place all Paste ingredients (except for butter) in a food processor and process until smooth. Set aside. Heat 1 T Canola Oil in a large skillet over medium heat until shimmering. Add Chicken. Cook until Chicken is browned, about 3 – 5 minutes. Remove Chicken to slow cooker.
Heat Butter in a large skillet over medium heat until shimmering. Add Paste and sauté about 30 seconds, add Spice Blend and cook an additional 30 seconds or until fragrant. Remove to slow cooker.
Add Chicken Stock to slow cooker. Cook on low for 4 – 6 hours. During the last hour of cooking stir in the Final Additions and continue cooking. Stir in Cream. Garnish and serve with pita.
From culinarygeek.net