Home cooking at its most satisfying: a simple dish, seasoned with savory herbs and spices. Continue reading
Dear friends, as you have heard: Northern California is currently suffering a large array of devastating wildfires, with many locations under mandatory evacuation in Napa and Sonoma counties. We are currently working on getting your orders out while we are able.
Please keep everyone in your thoughts. Thank you.
We've updated Ronit's classic Chicken Tikka Masala recipe to include this colorful, fruity pepper. We used the powdered Kashmiri chili, which is also available in whole pods (known as Kashmiri Dhegi Mirchi) that can be soaked or roasted. You can dial up the heat in this dish by adding a dash of cayenne.
You can use Sriracha Hot Chili Seasoning, Istanbul Grill Seasoning, Ras el Hanout or just about any other of our many spice blends to flavor this easy chicken dish.
1/2 stick unsalted butter
3/4 Tbs. - 1 Tbs. soy sauce or tamari (use smaller amount if spice blend includes salt)
1 - 1 1/2 Tsp. Worcestershire sauce (use smaller amount with Sriracha seasoning)
3/4 C chopped onion
3 Tbs. minced fresh parsley
1 tsp. Istanbul Grill Seasoning, Sriracha Hot Chili Seasoning, Ras el Hanout or other spice blend of your choice
1/4 tsp. pepper
2 whole chicken breasts, halved
Rice on the side Continue reading
4 chicken thighs with skin
4 chicken breasts with skin, cut in 1/2 lengthwise
2 Tbsp adobo seasoning
5 Tbsp olive oil
1 medium green bell pepper, finely chopped
1 medium red bell pepper, finely chopped
1 large onion, finely chopped
2 plum tomatoes, seeded and finely chopped
4 garlic cloves, finely chopped
2 cups ong-grain rice
4 cups chicken stock
1 bay leaf
Salt and ground black pepper to taste
3/4 cup black olives, pitted
1/2 bunch of cilantro, chopped
1/2 bunch of flat-leaf parsley, chopped
Squeeze of lime juice