Indian inspired Thanksgiving Meal
By Soni Sinha on November 23, 2011
Spicy Couscous with Sweet Cranberries,Raisins and Slivered Almonds
Couscous- 2 cups
Water- 2 cups
1 medium Onion- chopped finely
3 Green Chillies(Jalapenos)-chopped finely
Black Mustard seeds-1 tsp
Curry Leaves(available in Indian stores)- 3
Sweetened Cranberries- 1 cup
Slivered Almonds- for garnish
Boil 2 cups of water with some salt.Once it starts boiling add 2 cups of couscous.Turn off the heat and cover the pan.Leave it for 2 minutes.Your couscous is cooked.Gently stir it with a fork.Keep aside.
In a skillet, heat oil and add the mustard seeds and curry leaves (pic above).Once it splutters add the onions and green chillies. Saute until onions are light brown.Mix into the couscous along with cranberries and raisins.Garnish with slivered almonds.Your couscous is ready!
Indian Spiced Roast Chicken:
Skinless Chicken Thighs or Drumsticks-5 pieces
For the Green paste:
Coriander leaves-1 bunch
Ginger-1 inch chopped
Garilic-4 cloves chopped
Ground turmeric-1 tsp
Ground Coriander-2 tsps
Ground Cumin-1 tsp
Red Chilli powder(Cayenne pepper)-1 tsp
Start by preheating the oven to 420 degrees F.Now to the next step,make the green paste using all the ingredients above.
Once the paste is ready, you can go ahead and start the marination process.Place the chicken along with oil,salt and green paste into a ziplock bag.Seal firmly and mix the contents together.Leave it in the refrigerator for 4-5 hours.
Place the marinaded chicken pieces on an alumimiun foil on top of a baking sheet.Bake for about 40-45 minutes, turning the chicken once so that both sides are golden brown.
Serve your Indian Style Thanksgiving meal!Enjoy.