It’s a Tuesday night and the usual is happening. Kids are in bed, we’re previewing our DVR to see what we have to look forward to and getting ready to chow the hell down. Tonight it’s a homemade chicken masala with rice (hold the naan). I did decide to bake up some Brazi bites to go with our dinner, hoping it would make the naan-less Indian food somehow better. It did! For me. O.M.G. I love Brazi bites.
I would actually not know about whether or not my husband felt satisfied with the gluten-free version, because dude rarely complains about the diet that most of the household maintains. Also, I cook a heck of a lot more so naturally I’m not making gluten up in here. That’s just silly. But just last week my husband did actually have an issue, and it was 100% my fault. Or maybe 90%, 10% genetics. Or perhaps 60% me, 20% genetics, 10% processed wheat. Or maybe it was 90% processed wheat and 10% me. Oh, who am I kidding. It was totally me.
After three years of living with gluten-free me, my husband can’t really digest the gluten so well. We were out of town last week and dining it up and sure, he availed himself of the bread basket whenevs. No judgment from me. Hey, it’s not my kitchen and I say load up and party when you can, my friend. Then we got back to the hotel, and . . . not so much.
So yeah, I feel pretty bad. Not as bad as I do for me who really, really, really can’t ever gluten, but still BAD. If this man had not been enjoying the gluten-free life (or pretending to, because, come on) he would most likely still be munching away on breadsticks happy as a clam. Well, not a clam, because he’s kind of got a shellfish thing.
What I’m trying to say is, WEIRD. I know that I react much strongly now if I get cross-contaminated than I did before I cut gluten out of my diet and ate it every damn day. I mean, it’s brutal if I get gluten’d now and when I was shoving it up in my mouth I might have at least one day where I wasn’t on the pot 18 out of the 24 hours. I’m more sensitive now to gluten, it seems, and so is he. Bummer.
I owe that guy. I owe him.
Has this ever happened to you?
Oh, and here’s how to make that yummy winter dish!
Gluten-Free Chicken Masala’ish
adapted from Bon Appetit
Prep time: 30 minutes Cook time: 2.5 hours
3 lbs. boneless chicken thighs
3 Tablespoons butter (or ghee)
1 white onion, finely chopped
4 garlic cloves, minced
2 Tablespoons peeled ginger, grated
2 Tablespoons tomato paste
2 teaspoons channa masala
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 1/2 teaspoons ground coriander
3/4 teaspoon cayenne pepper
3/4 teaspoon ground cardamom
8 cups gluten-free chicken broth
3/4 cup can tomato sauce
1/2 cup heavy cream
1 lb small Yukon Gold poatoes, sliced 1/4 inch thick, or fingerling potatoes
1. Heat butter or ghee in large Dutch oven over medium heat. Season chicken with salt and pepper. Working in batches, cook chicken, skin side down until brown for about 8 minutes. Transfer to a plate.
2. Add onion, garlic, and ginger to pot and cook until onions are soft, about 8 minutes.
3. Add tomato paste, masala, cumin, turmeric, coriander, cayenne and cardamom and mix until fully blended. Cook until tomato paste is beginning to darken, about 4 minutes.
4. Add chicken back into the pot, add broth, tomato sauce and cream. Season with more salt and pepper and bring to a boil. Reduce heat and simmer, partially covered until chicken is falling apart and liquid is slightly thickened, about 1 1/2-2 hours.
5. Add potatoes to the pot and cook until potatoes are tender and liquid is thick enough to coat a spoon, about 40 minutes. While stew is cooking, prepare your rice according to package directions.
6. Remove stew from heat and serve over rice.
Makes: 12 servings