A scroll through the recent posts would definitely make this blog slightly dessert-heavy, but that’s only because we’ve had loads of house guests and entertained a lot this summer, which almost always translates to me being delegated with making desserts mixing up the cocktails. And I always volunteer for things that’ll give me a clean chit from any kind of after-party cleaning-up! Now that the parties seem to be winding down and I see a bit of our old routine creeping back into our lives, I’m happy to say that I’m back to experimenting with what’s served for dinner. This recipe for Pickled Chicken, served on a bed of garlicky spinach, is the perfect bridge between familiar flavours, with a twist!
I’ve adapted the recipe from Monica Bhide’s Modern Spice which, summed up briefly, boasts of a “fun, sassy approach to Indian cooking”. Her recipes touch upon the familiar tastes that make up the core of our memories, but with a global appeal that could see them being replicated with as much ease in Mumbai or Manhattan. So in the spirit of adaptation, I’ve changed things up slightly to take this Achaari (Pickled) Chicken from being served as a salad to an entrée. Fresh baby spinach makes way for regular spinach that has been sautéed with garlic to add another dimension of flavour. I’ve also left out the addition of the extra oil because mango pickles have plenty in them already. The summer months are synonymous with my Mom making a year’s supply of Mango Pickle, and that’s what I’ve used here. My guess is that you could end up with subtle differences in flavour depending on the brand of mango pickle used. Regardless, this is a recipe that’s guaranteed to make its way to your dinner rotation.