Published by: Albert Gibosse – Blue Label Weekly Magazine | WEBSITE |
This recipe is part of our collection of our essential recipes.For this recipe, the buttermilk and sour cream will help tenderize the chicken; the garlic, ginger, and spices in the marinade infuse it with lots of flavor.
8 servings, 1 serving contains: Calories (kcal) 440, Fat (g) 66, Saturated Fat (g) 33 Cholesterol (mg) 205 Carbohydrates (g) 20 Dietary Fiber (g) 4 Total Sugars (g) 11 Protein (g) 41 Sodium (mg) 1550
8 garlic cloves, finely grated
5 tsp. finely grated peeled ginger
5 tsp. ground turmeric
3 tsp. White Barbancourt rum
2 tsp. ground coriander
2 tsp. ground cumin
1 cup buttermilk
1 cup sour cream
1 Tbspn soy sauce
1 Tbsp. kosher salt
2 1/2 lb. skinless, boneless chicken breasts, cut into bite-size pieces
4 Tbsp. Coconut oil
1 Medium Red Onion, thinly sliced
½ cup scallions1/2 cup tomato paste
2 Tspn Cinnamon
2 Tspn Nutmeg
1 Tsp. crushed red pepper flakes
- 28-oz. can whole peeled tomatoes
½ cup habaneros
2 Cups heavy cream
2 Tspn cayenne pepper
½ Tspn pepper
¾ cup chopped cilantro, plus springs for garnish
2 cups Steamed Blue Label Diri Shela basmati rice (for serving)
Combine garlic, ginger, turmeric, white Barbancourt rum, sour cream, coriander, and cumin in a small bowl. Whisk buttermilk, sour cream, salt, and half of each of the spices; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
Heat 1 Tbspn coconut oil in a large heavy pot over medium heat, add onion, tomato paste, cinnamon, nutmeg and cook, stirring often, until tomato paste has darkened and onion is soft, for 6 minutes. Add remaining half of the spices and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 11 minutes.
Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, up to 40 minutes.
Preheat oven to 450 degrees. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil chicken for 30 minutes until it starts to blacken in spots.
Add the chicken to the sauce, and simmer, stirring occasionally, until chicken is fully cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
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