Another recipe “stolen” from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn’t include marinating.
This recipe halves easily. “If you have a cast-iron skillet, you can make so many things in it for breakfast, lunch and dinner,” says Willis, author of “Basic to Brilliant Y’all” It’s a roasting pan. It’s a baking dish. It’s a skillet.” To me, the cast iron skillet is symbolic of the south. If you’re not crazy about allspice or cloves, leave them out, though it is original to the recipe.
This recipe is based on a spicy stir-fry served hroughout the Himalayas and the country of Bhutan. Use any type of hot chile pepper – jalapeno, Thai chiles etc. I have modified the traditional recipe to be lower in sodium and fat. The red rice makes it naturally higher in fibre.
Make and share this Waterzooi Au Poulet (Belgian Chicken Soup) recipe from Food.com.
Make and share this Braised Belgian Endive and Chicken Cutlets – Clean Eating recipe from Food.com.
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