Everybody gather round. If you haven’t already heard of Our Place – the cookware brand known for its multi-functional pots and pans in swoon-worthy colour palettes – you might want to pull up a seat. The brand is committed to bringing people together through the power of home cooking, with pieces that make sharing a meal simpler and more joyful. Right now, we’re delighted to be partnering with them to give you a free Papier journal when you purchase their iconic Always Pan®.*
To inspire the menu for your next get-together, we asked Co-founder and CEO Shiza Shadid to share a favourite recipe from her table to yours. Enjoy!
2 tablespoons ghee
1-inch fresh ginger, peeled and pounded into a paste
2 to 3 garlic cloves, peeled and minced
1 pound chicken breast, chopped into bite-size pieces
3 medium Roma tomatoes, halved
1 or more hot green peppers, such as serrano, halved
½ teaspoon cumin
1 teaspoon coriander seeds
⅛ teaspoon cayenne pepper
½ teaspoon salt
1 tablespoon fresh coriander leaves, chopped to garnish
1-2 tablespoons yoghurt (optional)
Over medium-high heat, warm ghee in a pan that has a flat base and 2 inches or more of height. Add ginger and garlic for a minute to brown. Add chopped chicken and fry for 3 minutes, stirring frequently, until brown on all sides.
Add the halved tomatoes, arranged on top of the chicken so their peels face upward. Close the lid for 4 minutes, allowing steam to rise and soften the tomatoes. Open the lid and, using tongs, gently lift off and discard the tomato peels.
Add cumin, cayenne powder, salt, coriander seeds and green pepper. Stir thoroughly to mix. Cover the chicken and cook on medium-low heat for 15 to 20 minutes, until the tomatoes have become saucy.
Remove the lid and continue to cook until excess water evaporates (you’re looking for a jammy consistency). If you’re using yoghurt, add it now and cook for 2 minutes. Transfer to a bowl and top with fresh coriander leaves. Serve with buttered naan or other flatbread.