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Caraway Seed
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A biennial plant of the parsley family, Caraway has been used for at least 5,000 years, and cultivated in Europe since medieval times. Caraway is grown in Holland and Egypt. The small tannish brown seeds have a pungent aroma, a flavor that's sharp but faintly sweet, with an astringent aftertaste.Caraway gives rye bread its distinctive flavor. It is particularly good as a flavoring for pork. I use it in all cabbage dishes, and it really makes a difference in coleslaw. I also use it in cheeses, cakes and fruit dishes.
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SPICY GARLIC CHICKEN
Inspired By: Spicy Garlic Chicken from The Complete Low-Fat Cookbook
Ingredients:
3 lb. chicken pieces
1 small bunch coriander
1 Tbsp olive oil
4 cloves garlic
2 red onions, thinly sliced
1 lg red pepper, cut into squares
1 tsp PureSpice ® ground ginger
1 tsp PureSpice ® chilli powder
1 tsp PureSpice ® caraway seeds, crushed
1 tsp PureSpice ® ground turmeric
2 tsp PureSpice ® ground coriander
2 tsp PureSpice ® ground cumin
½ cup raisins
½ cup black olives
1 tsp finely grated lemon rind
1. Remove any fat from the chicken. Finely chop the bunch of coriander including the roots.
2. Heat the oil in a pot. Add the garlic, onion, pepper, ginger, chilli powder, caraway seeds, turmeric, coriander, cumin and coriander roots. Cook over medium heat for 10 minutes.
3. Add the chicken pieces and stir until combined. Add 1 ½ cups water and bring to boil. Reduce heat and simmer for 45 minutes, or until chicken is cooked through.
4. Add the raisins, black olives, and lemon rind and simmer for an additional 5 minutes before serving.
Inspired By: Spicy Garlic Chicken from The Complete Low-Fat Cookbook
Ingredients:
3 lb. chicken pieces
1 small bunch coriander
1 Tbsp olive oil
4 cloves garlic
2 red onions, thinly sliced
1 lg red pepper, cut into squares
1 tsp PureSpice ® ground ginger
1 tsp PureSpice ® chilli powder
1 tsp PureSpice ® caraway seeds, crushed
1 tsp PureSpice ® ground turmeric
2 tsp PureSpice ® ground coriander
2 tsp PureSpice ® ground cumin
½ cup raisins
½ cup black olives
1 tsp finely grated lemon rind
1. Remove any fat from the chicken. Finely chop the bunch of coriander including the roots.
2. Heat the oil in a pot. Add the garlic, onion, pepper, ginger, chilli powder, caraway seeds, turmeric, coriander, cumin and coriander roots. Cook over medium heat for 10 minutes.
3. Add the chicken pieces and stir until combined. Add 1 ½ cups water and bring to boil. Reduce heat and simmer for 45 minutes, or until chicken is cooked through.
4. Add the raisins, black olives, and lemon rind and simmer for an additional 5 minutes before serving.