Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

The perfect weekend family dinner with and Southern and Persian twist.

Yield/Serving: 4
Prep Time: 24 hours prior
Cook Time: 60 min. plus
Difficulty level is: Medium

Buttermilk chicken from: Salt, Fat, Acid, Heat

Buttermilk Chicken

Ingredients
• 3 ½ – 4 pound chicken
• Salt
• 2 cups buttermilk

Assembly
1. The day before you want to cook the chicken remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife.
2. Reserve for stock.
3. Season chicken generously with salt and let sit for 30 minutes.
4. Stir 2 tablespoons of kosher salt or 4 teaspoons of fine sea salt into the buttermilk to dissolve.
5. Place the chicken in a re-sealable plastic bag and pour buttermilk in.
6. If the chicken won’t fit double up two plastic grocery bags to prevent leakage and tie the bag with a piece of butcher’s twine.
7. Seal it and squish the buttermilk all around the chicken, place on a rimmed plate and refrigerate.
8. If you’re so inclined, over the next 24 hours turn the bag so every part of the chicken gets marinated, but that’s not essential.
9. Pull the chicken from the fridge an hour before you plan to cook it.
10. Preheat the oven to 425°F with a rack set in the center position.
11. Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without obsessing.
12. Tightly tie together the legs of the chicken with butcher’s twine.
13. Place chicken in a 10” cast iron skillet or shallow roasting pan.
14. Slide the pan to the back of the oven with the legs facing the back.
15. After 20 minutes reduce heat to 400°F and continue roasting for 10 minutes and move the pan allowing another side to brown.
16. Continue rotating so that all sides can brown and continue to roast for 30 minutes or so until juices run clear.
17. Let rest for 10 minutes before carving and serving.

Tips
• Know your salt and how much to add.
• Use yoghurt if you can’t find buttermilk

Chelo or Tadig (Persian Steamed Rice)

Yield/Serving: 4
Prep Time: 5 min.
Cook Time: 20 min.
Difficulty level is: Medium

Ingredients
• 1 cup basmati rice
• 1 1/4cup water
• ¼ cup canola oil
• 1 tbsp salt
• Turmeric, to taste
• Saffron, to taste
• 3 pats of butter

Assembly
1. Rinse rice a few times until water runs clear.
2. Add water to pot and over medium-high heat boil.
3. Once water has boiled bring temperature down and simmer for 20 minutes.
4. In a small bowl mix, turmeric, saffron, a little water and canola oil and set aside.
5. As rice is steaming bore holes into the rice with the end of a spatula.
6. Pour turmeric saffron mixture over rice.
7. Wipe pats of butter around the edges on the pot and continue to cook.
8. Continue to cook until the bottom on the pan forms a crust.
9. Flip unto a plate and serve.
10. Optional – just flavour the rice with the turmeric and saffron mixture and serve in a bowl.

Tips
• I have never been a fan of burnt rice and as a West-Indian child, I have come across this many a time, so I opted for jus t flavoured rice.

Persian inspired Cauliflower

Yield/Serving: 4
Prep Time: 10 min.
Cook Time: 6 min.
Difficulty level is: Easy

Ingredients
• Cauliflower, cut into florets
• 2 tbsp lemon oil
• Sumac, to taste
• Cumin, to taste
• Thyme, to taste
• ¼ pomegranate seeds
• Handful of cilantro, removed from stems
• Pistachios, shelled and chopped
• Pomegranate molasses

Assembly
1. Using a medium sized saucepan, steam cauliflower until just tender as set aside in a bowl.
2. Pour lemon oil, sumac, cumin, thyme into bowl and coat using hands.
3. Sprinkle pomegranate seeds, cilantro, pistachios and drizzle with pomegranate molasses.
4. Serve.

Please Enjoy

My thoughts
The chicken was salty and briny and the buttermilk marinated chicken made the chicken so succulent and simple. This was my first time using buttermilk in any of my cooking or baking as I have never understood the concept of sour milk. The Chelo almost Tadig rice was a bright and flavourful and complemented the chicken perfectly. The veggies was a nice addition; but I really hate cauliflower and am still trying to find a way to love it. I could tolerate it in this dish; but I will swap it out next time for broccoli or Romanesco. The pomegranates added a tartness, while the cilantro and pistachios added a lemony and crunchy texture. This is a wonderful complete meal that received comments like “wow look at this feast” and “look so yummy” with those compliments all that time in the kitchen and prepping was very much worth it.

Buttermilk Chicken – Candy Coated Culinista

Chelo – Candy Coated Culinista

Persian-Inspired Cauliflower – Candy Coated Culinista

Buttermilk Chicken with Chelo & Persian-Inspired Cauliflower – Candy Coated Culinista

West Indian Curry Chicken & Curry Chickpea

West Indian Curry Chicken & Curry Chickpea – Candy Coated Culinista

I received a text Sunday asking “You in the office tomorrow” to which I replied yes. When I came to the office there was a package on my desk saying “Dhal puri for you”. Well now I’m excited I’m always talking about dahl puri to my Indian West Indian friends and that I can eat it just the dahl puri by itself and totally be satisfied. I almost never make Caribbean food and I have never been fond of curry or spice anything; but this gift had me running home happy to make dinner. I was so surprised that I had all these ingredients at home, yet I never ever made a curry.

Yield/Serving: 5
Prep Time: 20 min.
Cook Time: 1 hour
Difficulty level is: Medium

Ingredients
Curry Chicken

• 2 tbsp coconut oil
• 4 small potatoes, cut into chunks
• 5 chicken breasts
• 2 tbsp curry powder
• 2 tsp all spice
• 1 tsp cayenne powder
• 1 tsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp sea salt
• 1 tsp black pepper
• 2 tsp cumin
• 1 tsp red chilli peppers
• 1 tsp chilli powder
• 2 knobs of ginger, diced
• 1 small onion, diced
• 3 cloves garlic, diced
• 1 cup peas
• Handful chives, chopped
• Handful parsley chopped
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1 scotch bonnet pepper, optional
Curry Chickpea
• 2 sweet potatoes, cut into chunks
• 2 tbsp coconut oil
• 1 small onion, diced
• ½ red bell pepper, deseeded and chopped
• 3 garlic cloves, finely diced
• 2 knobs of tbsp curry powder
• 1 tsp all spice
• ½ tsp cayenne powder
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp cumin
• ½ tsp red chilli peppers
• ½ tsp chilli powder
• 2 knobs of ginger, diced
• 1 can chickpeas, washed and drained
• Handful of grape tomatoes, halved
• ½ can of coconut milk
• Handful of spinach, stems removed
• Handful of rapini, stems removed

Assembly
Curry Chicken
1. Using a Dutch oven add coconut oil over medium high heat.
2. Add potatoes and chicken breasts and turn chicken as needed until almost cooked through.
3. Add all the spices, ginger, onion, and garlic along with peas, chives, parsley, chicken broth and scotch bonnet.
4. Turn stove down to low medium and let the curry simmer for 10 minutes to let the spices and mixture marry.
Curry Chickpea
1. In a large saucepan add coconut oil over medium high heat.
2. Add sweet potatoes, onion, red bell pepper, garlic and ginger.
3. Add all the spices along with the chickpeas and grape tomatoes.
4. Pour in the coconut milk along with spinach and rapini and turn temperature down to low medium and let simmer for 10 minutes to let the spices and mixture marry.

Tips
• Serve with basmati rice or dhal puri.
• You can use squash instead of sweet potatoes if desired.
• Pour vinegar in a bowl near the stove to lessen the curry smells in the house.
• If curry is to spicy add some coconut milk to calm it down.

Please Enjoy

My thoughts
I spent a good 3 hours making these two dishes and when I was done I needed to relax; but you know what this was so worth it. Funny enough I found the curry chickpea to be way more spicy that the curry chicken. It tasted great; but there was a slow burn; which I almost couldn’t tolerate. The curry chicken was much more my speed as I love a mild but flavourful curry. It reminded me of all those roti’s I’ve had but never attempted to make. I split this recipe in half and added a scotch bonnet pepper to prove that I can make a recipe truly Caribbean, even though I wasn’t planning on consuming it. I gave the peppery portion to my Guyanese gals, to see if I’m worthy of cooking West Indian and a portion to my dad to surprise him. The only thing I disliked was the fact that the curry smell was throughout the house. I was so glad I closed the bedroom doors; but upon my comment, I learned a bowl of vinegar near the stove while you’re cooking will lessen the drifting of the curry smell. My West Indian family and my Guyanese Gal’s said “it tasted great”, one commented it “tasted like my mom’s” and another said “I didn’t know you could cook Indian”. Well I’ll take all the compliments and be happy I can cook Spicy West Indian even though it is not my favourite type of cuisine. I can now label myself the girl with the Caribbean background that can cook it; but chooses not to and that’s fine by me.

West Indian Curry Chicken – Candy Coated Culinista

Curry Chickpea – Candy Coated Culinista

Basmati Rice – Candy Coated Culinista

Dhal Puri – Candy Coated Culinista

Family Style Fried Rice

Family Style Fried Rice - Candy Coated Culinista

Family Style Fried Rice – Candy Coated Culinista

Can you believe I have never made fried rice before? I love making stir fry and Chinese food yet I have never made fried rice. I was prepping a meal for some guests and I had planned to make just plain rice served with some teriyaki chicken breasts and on the fly I decided to turn this into a fried rice.

Yield/Serving: 4-6
Prep Time: 5 min.
Cook Time: 30-40 min.
Difficulty level is: Easy

Ingredients
• 4 cups basmati rice
• 2 tbsp sesame oil
• 1 small onion finely chopped
• 5 gloves garlic, finely diced
• ½ cup diced frozen carrots
• ½ cup frozen peas
• ¾ cup corn kernels
• 4 tbsp sesame oil
• 3 eggs
• 5 tbsp soy sauce

Assembly
1. In a pot cook the rice in 2 cups of water over medium-high heat until cooked.
2. In a frying pan with 2 tbsp on sesame oil, fry onions for 4 minutes and the add garlic for 30 seconds.
3. When rice in finished cooking add onion and garlic along with the carrots, peas and corn along with the sesame oil and fry and stir frequently for 5 minutes.
4. Add eggs and continue cooking for 10 more minutes.
5. Add soy sauce and toss until coated.
6. Serve.

Please Enjoy

My thoughts
This couldn’t be easier and this was perfect to serve family style; so everyone could help themselves at the table. This can be made the day before and then re-fried again with a little sesame oil before serving; as fried rice always tastes so much better on the second day.

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