One Pan Butter Chicken with Rice & Glazed Pumpkin-Pecan Cakes
One Pan Butter Chicken with Rice
Ingredients
· 1/2 cup plain Greek yoghurt, plus extra to serve*
· 3 garlic cloves, crushed
· 2 tbs fresh ginger, finely grated
· 2 tsp garam masala
· 2 tsp ground cumin
· 1 tsp ground coriander
· 1/2 tsp ground cloves
· 2 tsp mild curry powder
· 2 tbsp tomato paste
· 1 white onion, halved, sliced*
· 1/3 cup pure cream
· 6 chicken thigh cutlets, skin on*
· 1/2 cup butter, chopped
· 2 cups basmati rice*
· 3 cups chicken stock*
· 150g green beans, trimmed*
· 2 seedless cucumbers, finely chopped
· 1 tbsp shredded coconut
· 2 tbsp chopped fresh mint, plus extra sprigs to serve
· 2 tbs lemon juice, plus lemon wedges to serve
· 1/2 cup mango chutney, to serve
Instructions
1. Preheat oven to 200C/180C and grease a large roasting pan.
2. Combine yoghurt, garlic, ginger, spices, tomato paste, onion, and cream in a large bowl. Place chicken in a separate large bowl. Add 1⁄2 the yoghurt mixture to chicken. Turn to coat. Place chicken in prepared pan. Top with butter. Bake for 25 minutes or until golden.
3. Add rice and stock to remaining yoghurt mixture. Season with salt and pepper. Stir to combine.
4. Remove chicken from pan. Carefully pour rice mixture into pan. Arrange chicken, skin-side up, in rice mixture. Cover with foil. Bake for 35 minutes or until rice is tender and chicken is cooked through. Arrange beans over rice mixture. Bake, uncovered, for 5 minutes or until beans are just tender.
5. Meanwhile, combine cucumber, coconut, mint, and lemon juice in a bowl. Season with salt and pepper.
6. Top chicken mixture with cucumber mixture and extra mint. Serve with lemon wedges, extra yoghurt, and mango chutney.
*In flyer Nov 20-26, 2022
Recipe and photo credit: Taste.com.au
Glazed Pumpkin-Pecan Cakes
Ingredients
· 1 orange
· 2 eggs, lightly beaten
· 1 cup granulated sugar
· 1 cup water
· 3/4 cup canned pumpkin
· 1/4 cup vegetable oil
· 2 teaspoon vanilla
· 1 cup all-purpose flour
· 1 cup whole wheat flour
· 2 1/2 teaspoon baking powder
· 2 teaspoon pumpkin pie spice
· 1/2 teaspoon salt
· 3/4 cup finely chopped pecans, toasted
· 1 cup powdered sugar
Instructions
1. Preheat oven to 325°F. Generously grease and flour ten 3 3/4- to 4-inch fluted individual tube pans or one 10-inch fluted tube pan. Remove 2 tsp. zest and squeeze juice from orange. Set juice aside for glaze.
2. In a large bowl combine orange zest and next six ingredients (through vanilla). Stir in next five ingredients (through salt) until combined.
3. Sprinkle about 1 Tbsp. pecans in bottom of each prepared individual pan and top with about 1/3 cup batter. Or sprinkle all of the pecans in 10-inch pan and top with all of the batter. Bake 30 to 35 minutes for mini cakes, 45 to 50 minutes for 10-inch cake, or until a wooden skewer comes out clean. Cool on a wire rack 10 minutes for mini cakes or 20 minutes for large cake. Remove from pan(s); cool completely on wire rack.
4. Meanwhile, for glaze, in a medium bowl stir together powdered sugar and enough of the orange juice (3 to 4 tsp.) to reach drizzling consistency.
5. Drizzle cake(s) with glaze and, if desired, sprinkle with additional pumpkin pie spice.
*In flyer Nov 20-26, 2022
Recipe and photo credit: Better Home & Gardens