Margaret's Chicken Bombay
Nicole Sarenpa
ingredients
- Marinade:
- 1/4 cup lemon juice
- 1 tsp salt
- 6 chicken breast halves
- 1/2 cup all-purpose flour
- 2 tblsp butter
- 2 tblsp olive oil
- 1 onion, chopped
- 1 8oz. carton plain yogurt
- 1 4 oz can green chilies, drained & chopped
- 2 garlic cloves, minced
- 1/2 tsp cinnamon
- 1/2 tsp dried ginger
- 1/4 tsp ground cloves
- 1/4 tsp tumeric
- 1/4 cup raisins
- 1 tsp orange zest, freshly grated
- 1/4 cup slivered almonds
- 2 cups cooked basmati rice
directions
- 1
Marinade: In small bowl, mix lemon juice and salt. Bone the chicken breasts, leaving the skins intact, and place them in a large shallow bowl. Pour the lemon mixture over the chicken and marinate for 10 minutes at room temperature turning once.
- 2
Place flour in a seperate bowl. Crain chicken breasts and dredge in flour to coat all sides, shaking off excess. Heat butter and olive oil in a large pan over medium heat untill the butter melts. Increase heat to med-high and add chicken. Brown quickly on both sides. Remove chicken from drippings and place in 13x9 inch baking dish, skin side up about 1 inch apart.
- 3
Add the chopped onion to the drippings and cook, stirring for about 3 minutes. Remove pan from heat and stir in yogurt, green chilies, garlic, cinnamon, ginger, cloves, tumeric, raisins, and orange peel. Pour the yogurt mixture over the chicken. Sprinkle with almonds.
- 4
Bake uncovered @ 375 degrees for 20 minutes. Cover and bake an additional 20 minutes or untill a fork can be inserted into the chicken with ease. Serve on basmati rice.
Source: Margaret Hayden, Ceramics instructor at DU
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