We did have a big Fourth of July with two barbecues in one day, which was really crazy stupid because no one needs to eat that much food. We did a smoked tritip, seasoned grilled corn on the cob, barbecued sausage and grilled salmon. Oh and my famous jalapeño poppers with dill and Dijon potato salad. And strawberry lemonade. Oh and a cake decorated like an American flag. And homemade baked beans. Did I forget anything? What did you have?
So after all that American fare I'm switching gears--waaaay switching gears to Kazakhstan, which is halfway across the world and doesn't really do baked beans or American flag cakes, at least not as far as I know.
Almaty Lake, Kazakhstan. Photo by Mariusz Kluzniak.
Kazakh Lemon Chicken
(from Chef Boris Nurdamanbye, Hotel Otrar, Almaty, Kazakhstan)
- 1 tbsp olive oil
- 2 whole chickens, 3 lbs each
- 2 tsp ground ginger
- 1 tsp paprika
- 3 garlic cloves, minced
- 1 large onion, chopped
- 1/4 tsp saffron
- 1/2 tsp nutmeg
- 2 tsp salt
- 2 tbsp black pepper, freshly ground
- 2 cups chicken stock
- 1 cup green olives (without pimientos), chopped
- 4 tbsp lemon rinds, minced
(from Chef Pyotr Numurdaleshev, Kazakh Aul Restraunt, Almaty, Kazakhstan)
- 1 1/2 cups rice
- 3 cups water
- 1/3 cup slivered almonds
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 1/2 cup pitted dates, chopped
- 1/3 cup pitted prunes, chopped
- 3 dried apricots, chopped
- 1 tbsp salt
- 1 cup ground lamb, precooked
- 1 tsp vegetable oil
Baursak (Kazakh puffy bread)
- 3 cups white bread flour
- 1/2 cup milk
- 1/2 cup of water
- 2 eggs
- 1 tbsp yeast
- 2 tbsp margarine
- 1 tbsp sugar
- 1 tsp of salt
Here's how to do the chicken: first preheat your oven to 400 degrees. On your stovetop, heat the oil in a Dutch oven and then add the chickens, breast side down (I used leg quarters for this so my process was a bit different). While the chicken is browning, mix the seasonings in a bowl.
|I don't have a Dutch oven, so I just transferred mine to a casserole.|
Next, move the Dutch oven to your actual oven and bake uncovered for 30 minutes, then turn the chickens over and cook for another 25, or until a meat thermometer inserted into the thickest part of the thigh reaches 175 degrees.
Transfer the chickens to a platter and then move your Dutch oven back to the stove. Bring the broth to a boil and add the olives and lemon rind. Reduce heat to low and simmer for five minutes. Drizzle the sauce over the chicken and serve.
Combine all the ingredients in a large bowl (or your bread machine) and knead for five minutes or until you get a nice, elastic ball. Cover and let rise in a warm place for four hours.
Divide the dough into eight balls and roll them out to about a quarter inch thick and four inches wide, then cut each piece into three equal-sized rectangles.
|OK not exactly equal sized, but you can do better than I did.|
Now heat some sunflower oil (canola will work too) in a frying pan. The recipe says to use about an inch, but I used a lot less than that and mine were perfect. Just make sure your pan is deep enough that there's no danger you'll spill any hot oil. The oil is ready when bubbles rise around the non-stirring end of a wooden spoon.
Now drop the dough pieces into the oil and fry on one side until golden. Then flip and fry on the other side. Drain on paper towels and repeat until all the pieces are done.
Yay another blog post on time! I'm on a roll. Next week: Kenya.