Bunjal Chicken

It is a very delicious West Indian meal which can be eaten with rice, roti, bread or by itself. It uses garam masala, a blend of dry roasted, ground spices from the colder climes of northern India. 'Garam' is the Indian word for 'warm' or 'hot'; garam masala adds a sense of 'warmth' to both palate and spirit, and can be purchased in Indian markets and in the gourmet section of some supermarkets.


Ingredients

1 (2 to 3 pound) whole chicken
1/2 teaspoon salt
2 tablespoons olive oil
1 onion, thinly sliced
1/4 teaspoon ground black pepper
1 tablespoon crushed garlic
1/2 tablespoon tomato paste
1/2 teaspoon garam masala
1 teaspoon curry powder
1/4 teaspoon celery salt
1/4 teaspoon salt
1/4 cup water

Directions

1.Preheat oven to 350 degrees F (175 degrees C). Place the chicken into a 2 quart covered baking dish or dutch oven with 1/2 teaspoon of salt and olive oil.
2.Bake in the preheated oven for 40 minutes or until chicken is cooked through and appears brown. Add the onion, pepper, garlic, tomato paste, garam masala, curry powder, seasoning to taste and 1/4 teaspoon salt. Mix all together, then add 1/4 cup water for the ingredients to steam.
3.Return to the oven for 5 more minutes to blend all the flavors. Serve over rice or eat plain.

Prep Time:15 Min Cook Time:45 Min

Ready In:1 Hr

servings 6

Slammin' Salmon

Ingredients

1/4 cup balsamic vinegar
1/4 cup lemon juice
1/4 cup soy sauce
1 teaspoon salt
1 tablespoon brown sugar
1 1/2 teaspoons ground ginger
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1/4 cup chopped green onions
1 teaspoon sesame oil
1/2 cup peanut oil
8 (4 ounce) skinless, boneless salmon fillets

Directions

1.Stir balsamic vinegar, lemon juice, and soy sauce with salt, brown sugar, ground ginger, paprika, pepper, and red pepper flakes until the salt has dissolved. Stir in garlic, green onions, sesame oil, and peanut oil until well combined.
2.Pour marinade into a resealable plastic bag or glass bowl. Add salmon to marinade and gently toss to coat. Place into refrigerator and marinate 2 to 24 hours.
3.Prepare an outdoor grill for medium-high heat.
4.Drain excess marinade from salmon fillets. Grill until firm and opaque, about 4 minutes per side.

SERVINGS 4

Prep Time:10 Min Cook Time:8 Min

Ready In:20 Min