Home cooking at its most satisfying: a simple dish, seasoned with savory herbs and spices. Continue reading
COVID-19 Update: Our retail store in Napa has reduced hours. Please call (707) 778-1750 ext. 2 for the most up to date information.
We are processing online and wholesale orders. Our warehouse is closed to the public, and do not have order pickups available at our Petaluma Warehouse. Please call or email us if you have any questions. (707) 778-1750 ext. 1 • firstname.lastname@example.org
Be Kind. Stay Safe.
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