Oprah Win­frey: recipes for joy­ful eat­ing and a bet­ter life

These healthy recipes cre­ated and pre­pared along­side my favourite chefs have al­lowed eat­ing to fi­nally be joy­ful for me, says Oprah Win­frey in her new book.

Australian Women’s Weekly NZ - - CONTENTS -

In­dian-spiced apri­cot chicken

RECIPE IN­SPIRED BY RICK STEIN There is some­thing very fes­tive about this dish – it tastes like a hol­i­day just wait­ing to be cel­e­brated. If you or your guests haven’t ex­pe­ri­enced much In­dian food, this is a per­fect in­tro­duc­tion to the cui­sine. Peo­ple won’t nec­es­sar­ily be able to iden­tify all the dif­fer­ent spices – they’ll only know they want more than one help­ing! PREP TIME – 20 MIN­UTES COOK TIME – 30-40 MIN­UTES SERVES – 4 SMARTPOINTS – 9 PER SERV­ING CALO­RIES – 373 PER SERV­ING 1½ tea­spoons ground Kash­miri chilli pow­der 1 tea­spoon ground cumin 1 tea­spoon ground co­rian­der 1 tea­spoon garam masala ½ tea­spoon ground turmeric ½ tea­spoon ground cin­na­mon ½ tea­spoon ground cayenne ¼ tea­spoon ground car­damom ¼ tea­spoon ground cloves ¼ tea­spoon cracked black pep­per 1 tea­spoon salt, plus more if needed 1 chicken, cut into 8 pieces, skin re­moved 2 ta­ble­spoons ex­tra vir­gin olive oil 1 medium onion, finely chopped 2.5cm piece gin­ger, peeled and grated 3 cloves gar­lic, peeled and chopped 4 medium plum toma­toes, seeds re­moved, finely chopped 2 ta­ble­spoons white wine vine­gar 1 tea­spoon brown sugar ¾ cup dried apri­cots, quar­tered Leaves and ten­der stems of ½ bunch co­rian­der Pre­heat the oven to 175°C. In a small bowl, com­bine the ground Kash­miri chilli, cumin, co­rian­der, garam masala, turmeric, cin­na­mon, cayenne, car­damom, cloves, and black pep­per. Sea­son the chicken all over with half of the spice mix­ture and ½ tea­spoon of the salt. In a large oven­proof sauté pan, heat the oil over medium-high heat. Add the onion and cook, stir­ring of­ten, un­til lightly browned, about 5 min­utes. Add the gin­ger and gar­lic, and cook un­til fra­grant, about 2 min­utes. Add the chicken to the pan and cook for 3 to 4 min­utes on each side, un­til lightly browned all over. Add the re­main­ing half of the spice mix­ture, the toma­toes, vine­gar, brown sugar, apri­cots, and the re­main­ing ½ tea­spoon salt. Add wa­ter to cover the chicken three-quar­ters of the way. Bring the mix­ture to a boil, cover, and turn off the heat. Place the pan in the oven and bake for 30 to 40 min­utes, un­til an in­stant read ther­mome­ter in­serted into a breast reads 165°F. Re­move the pan from the oven. Us­ing tongs, re­move the chicken pieces from the pan to a serv­ing bowl. Re­turn the pan to the stove­top, place over high heat and cook, un­cov­ered, un­til the sauce is thick­ened, about 10 min­utes. Stir in the co­rian­der and serve.

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