Nepali Grilled Chicken and Nepali Green Bean Sesame Salad

I confess that when I think if Nepal I think of Mount Everest and the Himalaya. And the first thing that comes to mind when I think of Nepali food is yak.

Reading Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent by Jeffrey Alford and Naomi Duquid I realized I couldn't have been more wrong. Turns out Nepali chefs are highly regarded. There are no yak recipes in this book.

Neither of these recipes require a trip to the ethnic grocery store. They're both very easy too.

I loved the marinade on the chicken. Unfortunately I burned the skin but I plan on making this again this week and being more attentive to the grill.

The green beans were awesome! I think it would be a really pretty presentation using red Thai or a red jalepeno pepper.



Nepali Green-Bean-Sesame Salad

1 pound green beans or yardlong beans

3 tablespoons sesame seeds

2 tablespoons peanut or vegetable oil (I used sesame oil)

2 green cayenne chilies, seeded and sliced into rings (I used serrano chilies)

2 to 3 tablespoons fresh lemon juice

Several leaves cilantro or mint, finely chopped (optional-but I used cilantro).

1. In a large pot of boiling salted water, cook the beans until just tender, about 4 minutes. Drain, refresh in cold water and drain again. Trim the ends of the beans and slice on the diagonal into ½-inch lengths. Place in a large bowl.

2. Place a dry, heavy skillet over medium heat. Add the sesame seeds and dry-roast, shaking the pan continuously, until aromatic and lightly golden. Transfer to a spice grinder and grind to a coarse powder.

3. Heat the oil in a small, heavy skillet or wok over medium-high heat. Toss in the chilies and stir-fry for about 30 seconds, or until they just start to brown. Pour the chilies and hot oil over the beans and toss. Sprinkle with the ground sesame seeds and ½ teaspoon salt and toss. Add the lemon juice a little at a time, to taste, and toss. Serve warm or at room temperature. If you choose, sprinkle with the chopped cilantro or mint just before serving. Serves 4.

Nepali Grilled Chicken

One 3 1/2- to 4-pound chicken, cut into 12 to 16 pieces, or 3 to 3 1/2 pounds chicken legs and breasts, cut into smaller serving pieces*

1 cup chopped ripe tomatoes or canned tomatoes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 tablespoons minced ginger
3 tablespoons chopped garlic
1 tablespoon fresh lime juice
2 teaspoons salt
1/4 cup vegetable oil

Wash the chicken well in cold water and set aside.
Place all the marinade ingredients except the oil in a blender or food processor and process to a paste. Transfer to a large bowl and stir in the oil. Place the chicken pieces in the bowl and rub to coat them with marinade. Cover and refrigerate for 4 to 8 hours.
Prepare a charcoal or gas grill or preheat the broiler.
To grill the chicken, place it on a rack about 5 inches from the coals or flame and grill, turning several times (tongs work well), until cooked through, about 20 minutes.
To broil the chicken, place it on a lightly oiled rack in a broiler pan and put the pan in the oven so the meat is about 5 inches below the broiler element. Prop the door open slightly and broil for about 20 minutes, turning the chicken once after about 7 minutes, and again after about 15 minutes. Test for doneness with a skewer: The juices should run clear.
Transfer the chicken to a platter and serve hot.

Adapted from “Mangoes and Curry Leaves,” by Jeffrey Alford and Naomi Duguid.


Foodycat said...

At a Nepalese restaurant in Sydney I once ate a meal that left me fuller than I have ever been before - delicious. Your chicken and bean salad looks like a much healthier but still delicious approach!