Malaysian-style Chicken With Garlic and Lemongrass

Whoa! What the heck happened? There I was blogging along, documenting a life of running, eating, drinking, and sleeping and then life took over and blogging came to a halt. I guess taking the running, eating, and drinking to a new level cuts into the sleeping and the blogging.

I was reminded earlier this week by Major Janine Garner in the middle of a five mile tempo that she and others are waiting for updates on the old blog. As I huffed and puffed through the run, I promised her that REDS would indeed return, and with a vengeance.

I made this Malaysian-style Chicken with Garlic and Lemongrass way back in March(!). Every now and again, I feel the weight of all the feasting and search for healthy meal ideas, preferably those that do not involve giving up a lot of flavor. Instead of pork shoulder, short ribs, and beef, it’s fish, chicken, and vegetables. During a recent streak of health conscious eating, I dug into my e-mail archives and found a recipe sent to me by Tasting Table for chicken thighs packed with tons of flavors including tons of ginger, garlic, and lemongrass. The recipe requires a bit of advanced prep work but was completely worth it.

I put together the marinade in the morning and let the chicken marinate in the fridge while I went to work. When I got home later that evening I made some rice and went to work searing the chicken and putting it in the oven. The chicken turned out delicious and I figured it would also be great grilled if/when the weather cooperates.

Malaysian-style Chicken with Garlic and Lemongrass (adapted from Tasting Table)

INGREDIENTS:

Marinade
½ cup canola oil
4 stalks lemongrass, tough outer layer removed and stalk finely chopped
16 garlic cloves, finely chopped
2 medium shallots, finely chopped
Four-inch piece fresh ginger, scraped and finely chopped
2 teaspoons ground turmeric
2 tablespoons sambal chile paste
¼ cup coconut milk
2 tablespoons granulated sugar
Juice of ½ lime
2 teaspoons kosher salt, divided

Chicken
Four 6-ounce bone-in skin-on chicken breasts
kosher salt
Freshly ground black pepper

DIRECTIONS:

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Lamb Rogan Josh

Vikram Sunderam is the chef at Rasika, the best Indian restaurant in D.C. (and some may argue the best Indian restaurant in the U.S.). Reservations at Rasika are incredibly hard to come by, so hard in fact, I gave up trying awhile ago and don’t even remember the last time I ate there. Not being able to experience Chef Sunderam’s cooking nearly as often as I’d like, I came upon a happy surprise one day while browsing recipes at foodandwine.com. Turns out the good chef contributed a simplified recipe for Lamb Rogan Josh to the magazine.

I like to make this dish when I am craving a hearty curry. Although it takes a long time for the stew to come together, the work itself is not particularly hard. The end result never disappoints and I have always enjoyed the first bite when the spices hit my tongue and overwhelm my taste buds. The intense taste of the curry, turmeric, cayenne, and garam masala are lightened by the tomatoes and yogurt. The lamb comes out very tender and flavorful due simmering for nearly an hour with the curry and other spices. I look forward to testing out the other recipes Chef Sunderam submitted to Food & Wine and hope to return to Rasika in the near future.

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