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Thursday, 2 May 2013

Chicken Marbella


Chicken Marbella


2 chickens, 2 1/2 lbs each, quartered, bone-in, skin-on
1/2 head of garlic, peeled and finely puréed
2 Tbsp dried oregano
Coarse salt and freshly ground pepper to taste
1/4 cup red wine vinegar
1/4 cup olive oil
1/2 cup pitted prunes
8 large pitted Spanish green olives, cut in half
1/4 cup capers with a bit of juice
3 bay leaves
1/4 cup brown sugar
1/2 cup white wine
2 Tbsp fresh Italian parsley, finely chopped


Method 1

In a large bowl combine garlic, oregano, salt and pepper to taste, vinegar, olive oil, prunes, olives, capers with caper juice, and bay leaves. Add the chicken pieces and coat completely with the marinade. Cover and let marinate, refrigerated, several hours or overnight. 2 Preheat oven to 350°F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. 3 Bake for 50 minutes to 1 hour, basting frequently with the pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest point, yield clear yellow juice (not pink). 4 With a slotted spoon, transfer chicken, prunes, olives, and capers to a serving platter. Add some of the pan juices and sprinkle generously with parsley or cilantro. Serve remaining juice in a gravy boat. Yield: Serves 5-8.

dum paneer kalimirch


recipe for dum paneer kalimirch


• Cottage cheese (paneer),cut into cubes 400 grams

• Black peppercorns,crushed 2 teaspoons

• Oil 2 tablespoons

• Browned Onions 1 cup

• Bay leaf 1

• Cinnamon 1 inch stick

• Green cardamoms 3-4

• Cloves 3-4

• Cumin seeds 1 teaspoon

• Ginger-garlic-green chilli paste 2 tablespoons

• Coriander powder 2 tablespoons

• Cumin powder 1 teaspoon

• Garam masala powder 1 teaspoon

• Yogurt,whisked 1 1/2 cups

• Fresh coriander leaves,finely chopped 2 tablespoons

• Fresh mint leaves,finely chopped 2 tablespoons

• Salt to taste


Heat oil in a non-stick frying pan. Grind browned onions with ¼ cup water to a fine paste.

Add bay leaf, cinnamon, green cardamoms, cloves and cumin seeds to the pan and sauté till fragrant. Add ginger-garlic-green chilli paste and browned onion paste and mix well. Swirl ½ cup water in jar in which browned onions were ground and add.

Add paneer, coriander powder, cumin powder and garam masala powder and mix well.Add yogurt and mix well. Add coriander leaves, mint leaves and salt and mix. Add black peppercorns and mix well. Cook on low heat for 10-12 minutes. Serve hot.