A Harmony of Flavors

Thursday, June 20, 2013

Goan Style Chicken

I got this idea for Goan Style Chicken from the knowledge that in Goa, in the west part of India, was populated by Portuguese long ago. Goa is one of the few places in India that uses recipes for pork or beef. Another ingredient I have seen in marinades is vinegar, which gives a nice piquancy. With these things in mind, along with a love of all Indian spices, I threw together a marinade for some chicken I had. I used cilantro, some onion and garlic, along with some of the more common spices such as coriander, cumin,  cardamom, cinnamon, cloves and a little curry powder, moistened with coconut oil and vinegar.

Goan Style Chicken, baked
The first time I tried making this recipe was shortly after moving in to our new home and things were such a mess that I couldn't even get the grill out of the garage, much less use it in the spring showers we were having at the time. So, this first time, while the marinade smelled heavenly, once baked it left a lot of liquid in the baking sheet, so the chicken was more steamed than baked or roasted. Don't get me wrong - it was very delicious! I served it with a chutney I had just made up a few days prior, along with saffron rice and peas and it was a delightful dinner.

However, I couldn't help thinking that it would be better if grilled. I had butterflied the chicken breasts the first time, but left them still connected. The second time, I cut through the boneless, skinless breasts, making two pieces. I also bought some boneless, skinless chicken thighs, as my husband prefers dark meat. With all the extra meat, I made about 1 1/2 times the recipe for the marinade and set the chicken in the marinade for about an hour while preparing the chutney and rice.

Goan Style chicken, grilled
My suspicion was spot-on, because the flavors of the chicken done on the grill were spectacular. I made a repeat of the meal with the chutney, saffron rice and peas, to ensure that the flavors would be the same. sometimes, when making the same dish but with different accompaniments, it can taste different, much like with wines. The grilled version is clearly the winner in this comparison, but even if you cannot grill, though I would recommend using a rack a rack in the pan, baking the chicken is still a really fine option. Do try this recipe if at all possible because it is a Harmony of Flavors in the mouth! 

My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, Pinterest and sign up for my Newsletter