The Recipes

Chicken with Raita and Vegetable Sautee

Apparently, I love chicken lately.  I keep meaning to make something else... and end up with chicken.  I have also been obsessed with Greek yogurt for the last several months, so this is the perfect marriage of some of my favorite flavors of late.

Chicken with Raita and Vegetable Sautee


- 1 bone-in, skin-on chicken breast
- 1 carrot, roughly chopped
- 1 celery rib, roughly chopped
- handful of black peppercorns
- handful of coriander seeds
- 1/2 yellow onion, half sliced and half roughly chopped
- 1 bulb of fennel, roughly chopped (note: remove the tops and rough core before chopping)
- 3 cloves of garlic, two smashed and one minced
- 1 serrano chile pepper, finely diced
- 1 T. turmeric
- 1 T. ground coriander
- 1 T. ground cumin
- 1 T. cayenne pepper
- 1/4 c. cooked rice (brown or basmati)
- 1/2 c. Greek yogurt
- 1 T. cardamom
- 1/2 cucumber, inside grated on a box grater and skin removed
- large handful of mint and cilantro, minced
- 1 lemon, halved
- splash of white wine
- salt
- pepper
- olive oil

Cook the rice according to package instructions.  I used brown rice, so I brought 2 1/2 c. of water and a drizzle of olive oil to a boil, added the rice, reduced the heat and simmered for 45 minutes.  (I made extra rice to use for leftovers and in another dish later on.)

While the rice is cooking, put the chopped onion, carrot, celery, peppercorns, coriander seeds, 1/2 of the lemon, and the chicken breast in a pot.  Cover with water, season with salt, and bring the pot to a boil.  Reduce the heat and simmer for 18-20 minutes.

While the chicken is cooking, grate the cucumber and strain it, removing excess liquid.  Combine the cucumber, yogurt, mint, cilantro, and cardamom.  Season with salt and pepper and juice the other half of the lemon cut-side up into the mixture.  Set aside.

Remove the chicken breast and set it aside and drain the liquid, reserving the liquid and returning it to the pot.

In a large skillet, heat 1 T. of oil.  Add the sliced onions, fennel, and serrano pepper.  Season with salt and cook for 6-7 minutes.  Add in the garlic and stir for an additional minute.  Add in the cayenne, cumin, coriander, and turmeric, stirring for another minute.  Deglaze the pan with the wine, allowing it to cook off for another two minutes.  Add a few ladles of the reserved cooking liquid - I used about 2 cups, but adjust for your preference.  Roughly chop the chicken, discarding the bones and skin.  Add the chicken to the pot and simmer until the chicken is reheated.

In a shallow bowl, scoop some rice into the bottom.  Top with some of the chicken stew and finish with a dollop of the raita.