Now living right outside of Chicago, I'm within a half hour ride from restaurants serving every cuisine imaginable from Afghani to Vietnamese. I have to say that it’s a lot more interesting and delicious this way. The influx of peoples to Chicago has made my cooking a lot more varied, also since I’ve learned new ways of cooking from people that we've met and gotten to know. It' added a richness to our lives that I cherish.
In Niles Township, Illinois, the participants and volunteers (of which I am one) at the English Language Learners Parent Center got together and contributed recipes from their home countries to make a cookbook. A lot of them look interesting and tasty while others sound really delectable. If you want to buy a copy of A Taste of Niles Township: Recipes from our Global Village, their website is www.ellparentcenter.org.
This week I was excited to try Kuwaiti Curried Chicken. Years ago, I never even knew where Kuwait was on the globe let alone someone who could give me one of their recipes. Although I don’t know what the real thing tastes like, my attempt came out very good. Not finding one of the ingredients (dry limes), I substituted fresh limes. I also did some short cuts.
Preparation time: 30 minutes. It serves six.
Kuwaiti Curried Chicken
About three pounds of skinned, boneless chicken breastsSalt
1 and 3/4 tsp baharat (allspice) I spent a lot of time searching for baharat until I went into a Middle Eastern store and was told that baharat is allspice. “Oh,” I said. “Why didn’t you say so?”
turmeric, coriander to taste
a dash of curry powder
2 large onions chopped1 tsp fresh ginger grated
1 Tbsp minced garlic
1 cup tomato sauce¼ cup olive oil
2 limes cut in pieces
1 cup frozen okra
Sprinkle the chicken with salt. Let stand.
In a small mixing bowl, mix the baharat (allspice), turmeric, coriander, and curry powder with the bread crumbs. Dip chicken pieces in water then lightly coat with the breadcrumb mixture.
Sauté in the olive oil and remove from the pan.
Next cook the onions, garlic, and ginger in the olive oil until transparent. Add the cinammon. After five minutes, add tomato sauce, water, and limes. Bring to a high simmer. Add the chicken pieces and the okra. Reduce heat to low and cook in pot for about an hour.
It’s good served with white rice and salad.