Here you go:
EXPORTED FROM LIVING COOKBOOK
SPICED RED LENTILSThe heat in this deeply satisfying red lentil dish—called misir wat in Amharic, the language of Ethiopia—comes mainly from berbere, the ground Ethiopian spice blend that includes chile pepper, cardamom, coriander, ajwain and fenugreek.
Make Ahead The cooked lentils can be refrigerated overnight. Reheat the dish gently before serving.
Servings: 8
Preparation Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
1/2 cup extra-virgin olive oil
3 red onions
10 garlic cloves, minced
3 inch piece fresh ginger
3 TBS. berbere, plus more for sprinkling
2 tsps. nigella seeds
1 tsp. ground cardamom
Kosher salt
Freshly ground pepper
1¼ lbs. red lentils (3 cups)
Finely chop onions about 2 cups. Mince garlic. Peel and mince ginger. , Finely grind nigella seeds.
In a large enameled cast-iron casserole, heat the olive oil. Add the onions and cook over moderate heat, stirring occasionally, until they are softened and just starting to brown, about 8 minutes. Add the garlic, ginger, berbere, nigella seeds, cardamom and a generous pinch each of salt and black pepper and cook until fragrant and deeply colored, about 10 minutes.
Add the red lentils with 8 cups of water to the casserole and bring to a boil. Cover and cook over moderately low heat, stirring occasionally, until the lentils have cooked down and thickened, 25 minutes. Season the lentils with salt and pepper. Ladle the lentils into bowls, sprinkle with berbere and serve.
Recipe Type: Ethiopian Food, Food and Wine, Lentils, Make-Ahead, Onions, Side Dish
Author: Hiyaw Gebreyohannes
Source: Food and Wine November 2012
Web Page:
http://www.foodandwine.com/recipes/spiced-red-lentilsTANDOORI CHICKEN LEGSThese legs get a triple blast of flavor: first from a soak in lemon juice and salt, then from a pungent marinade of spices and yogurt (which also tenderizes the meat), and finally from a bit of butter brushed on at the end of cooking. Removing the skin from your chicken legs before grilling may seem like a waste of potentially crisp deliciousness, but it helps the marinade penetrate the meat more easily, as does making deep slashes in the meat before marinating.
Servings: 6
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Inactive Time: 11 hours
Total Time: 12 hours
FOR THE CHICKEN:
2 TBS. fresh lemon juice
Kosher
6 whole chicken legs (2 to 3 lb.)
1 TBS. Vegetable oil
FOR THE MARINADE:
1 TBS. finely grated fresh ginger
1 garlic, minced
Kosher
1/3 cup plain whole-milk yogurt
3 TBS. vegetable oil
1½ tsp. fresh lemon juice
1 tsp. sweet paprika
3/4 tsp. hot dry mustard
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground nutmeg
1/4 tsp. ground cardamom
1/4 tsp. ground turmeric
1/4 tsp. cayenne
1/4 tsp. freshly ground black pepper
FOR FINISHING:
2 oz. unsalted butter, melted (4 TBS.)
1/2 cup fresh cilantro leaves
1 small red onion, thinly sliced
1 medium lime, cut into wedges
PREPARE THE CHICKEN:
Combine the lemon juice and 1 tsp. salt in a large zip-top plastic bag and massage the bag until the salt crystals dissolve.
Pull the skin off the chicken legs. Using a sharp knife, make 2 or 3 deep slashes in each leg, almost to the bone. Toss the chicken legs in the lemon juice, seal the bag, and refrigerate for 15 minutes.
MARINATE THE CHICKEN:
Mash the ginger, garlic, and 1 tsp. salt to a paste with the side of a large knife and transfer the paste to a small mixing bowl. Whisk in the remaining marinade ingredients. Add the marinade to the chicken legs and massage the bag to thoroughly coat the legs. Seal the bag and refrigerate the chicken for at least 4 hours but preferably 12 to 24 hours.
GRILL THE CHICKEN:
Prepare a gas or charcoal grill fire for indirect grilling over medium-high heat (400°F).
If using a charcoal grill, bank the coals to one side. Put a 9x13-inch foil drip pan on the grate next to the coals and fill it halfway with water. Replace the grill grate.
If using a gas grill, put a 9" X 13" foil drip pan on the inactive burners and fill it halfway with water. Replace the grill grate.
Clean the grate with a wire brush and, using tongs, wipe the grate with a paper towel or cloth dipped in oil.
Arrange the legs over the drip pan and away from the heat. Grill, flipping once, until an instant-read thermometer inserted into the thickest part of the meat reads 170°F, 25 to 30 minutes.
Transfer the chicken to a platter and brush each leg with the melted butter. Garnish with the cilantro leaves, onion slices, and lime wedges and serve.
Recipe Type: Asian Dish, Chicken, Chicken Leg, Fine Cooking, Lemon, Lime, Onions
Author: Steven Raichlen
Source: Fine Cooking 5/2012, 117 , page 46
Web Page:
http://www.finecooking.com/recipes/tando...-legs.aspx