Food & Wine USA - (10)October 2020

OCTOBER 2020 91

onion and^1 / 2 teaspoon salt. Cook, stirring

often, until onion is softened and lightly

browned, about 5 minutes. Stir in tomato.

Cook, stirring often, until tomato breaks

down and begins to caramelize, 3 to 4

minutes.

4. Stir in piquillo peppers, pimentón, saf-

fron mixture, and remaining 3 teaspoons

salt until well combined. Add rice, and

cook, stirring constantly, until well coated

and very lightly toasted, about 2 minutes.

Stir in zucchini mixture, wine, parsley,

and remaining 3 cups water until com-
bined. Spread mixture in an even layer.

Transfer pan to preheated oven. Bake

until liquid is absorbed, rice is tender, and

top is lightly browned, 34 to 38 minutes.

5. Return pan to stovetop over medium-

low. Cook, occasionally rotating pan

over burner for even browning, until rice

smells faintly nutty and you hear a con-

stant crackling sound, 6 to 8 minutes.

Remove from heat, and let stand 15 min-

utes. Garnish with parsley, and serve with

lemon wedges.

WINE Darkly fruity, earthy Tinta de Toro:

2018 Kiko Calvo Bigardo

NOTE Find high-quality Kashmiri saffron

at kalustyans.com.

Cape Malay Chicken Curry

PHOTO P. 80

ACTIVE 40 MIN; TOTAL 1 HR; SERVES 6

Served over creamy mielie pap, this mild

chicken curry gets its gentle heat from

grassy jalapeño and spicy ginger. Consid-

ered a South African staple, this recipe’s

roots can be traced back to the Indone-

sian and Southeast Asian homelands of

the enslaved Cape Malay people who

were brought to the country centuries

ago.

1 (2-inch) cinnamon stick

2 tsp. fennel seeds

1 (3^1 / 2 - to 4^1 / 2 -lb.) whole chicken, cut
into 10 bone-in pieces

1 Tbsp. plus 2^1 /^2 tsp. kosher salt,
divided, plus more to taste

2 Tbsp. neutral oil (such as
grapeseed)

2 medium-size yellow onions, cut
into^1 / 2 -inch-thick slices (about 5
cups)

2 medium jalapeño chiles, halved
lengthwise, seeded, and thinly
sliced (about^1 / 3 cup)

2 Tbsp. grated peeled fresh ginger

2 Tbsp. curry powder

3 medium garlic cloves, finely
chopped

1 (15-oz.) can diced tomatoes,
undrained

1 cup water

1 / 4 cup mango chutney or apricot

preserves

2 fresh or dried bay leaves

11 / 2 Tbsp. fresh lime juice

Mielie Pap (recipe follows)

Chopped fresh cilantro, for garnish

1. Preheat oven to 400°F. Heat cinnamon
   stick and fennel seeds in a small skillet
   over medium-low, stirring often, until
   lightly toasted and fragrant, 1 to 2 min-
   utes. Transfer to a spice grinder; process
   until very finely ground, about 45 sec-
   onds. Set aside.


2. Sprinkle chicken pieces all over with 1
   tablespoon salt. Heat oil in a large Dutch
   oven over medium-high. Working in 2
   batches, cook chicken until browned
   on all sides, 8 to 12 minutes per batch.
   Transfer chicken to a plate.


3. Reduce heat under Dutch oven to
   medium. Add onions and^1 / 2 teaspoon
   salt; cook, stirring occasionally and
   scraping bottom of Dutch oven to loosen
   any browned bits, until onions are soft-
   ened, 10 to 12 minutes. Stir in jalapeños,
   ginger, curry powder, garlic, and ground
   cinnamon mixture. Cook, stirring often,
   until fragrant, about 2 minutes.


4. Stir undrained tomatoes into curry
   mixture; cook, stirring occasionally, until
   liquid reduces and forms a thick paste, 3
   to 4 minutes. Stir in 1 cup water, chutney,
   bay leaves, and remaining 2 teaspoons
   salt. Nestle chicken pieces into mixture.
   Bring to a boil over medium. Reduce heat
   to low; cover and cook until a thermome-
   ter inserted in thickest portion of chicken
   thighs registers 165°F, 20 to 25 minutes.


5. Stir lime juice into curry mixture; sea-
   son with salt to taste. Ladle curry over
   mielie pap; garnish with cilantro.

MAKE AHEAD Chicken curry may be

stored in an airtight container in

refrigerator up to 3 days.

WINE Fresh, citrusy South African white:

2019 Radley & Finch Viking Point

Sauvignon Blanc

Mielie Pap (Cornmeal Porridge)

PHOTO P. 82

ACTIVE 35 MIN; TOTAL 40 MIN; SERVES 6

Mielie pap is a South African cornmeal

porridge with a thick, creamy consistency;

its mild flavor is the perfect base for spicy,

flavorful dishes like Cape Malay Chicken

Curry. Here we use stone-ground polenta;

it will still be a bit loose after cooking but

will quickly set to the perfect consistency.

6 cups water

1 / 2 cup unsalted butter (4 oz.), divided

11 / 2 cups uncooked stone-ground white

polenta (about 7 oz.)

1 Tbsp. kosher salt, plus more to

taste

1. Bring 6 cups water and 6 tablespoons
   butter to a boil in a large saucepan over
   medium-high. Gradually add polenta,
   whisking constantly. Reduce heat to low;
   cook, whisking constantly, until mixture
   thickens slightly, about 3 minutes.


2. Continue cooking, uncovered, whisking
   occasionally and scraping bottom of pan,
   until polenta is tender and thickened,
   about 30 minutes. Whisk in salt, and add
   more to taste. Transfer mielie pap to a
   serving bowl, and top with remaining 2
   tablespoons butter. Serve immediately.

Mushroom Ragout

PHOTO P. 87

TOTAL 25 MIN; SERVES 6

Sautéed with shallots and simmered in

dry white wine, these tender mushrooms

pair perfectly with braised duck legs and

pan-crisped spaetzle (recipes p. 86). Be

sure to cook the mushrooms in batches;

each type cooks differently, and the cook

times are crucial to preserve the texture

of each variety. Don’t stir the mushrooms

too frequently while cooking; letting them

sit in the pan a bit allows them to develop

deeper color and flavor.

1 lb. fresh cremini mushrooms

1 lb. fresh oyster mushrooms or hen-

of-the-woods mushrooms

6 Tbsp. extra-virgin olive oil, divided

1 / 2 cup finely chopped shallots,

divided

2 tsp. kosher salt, divided, plus more

to taste

1 tsp. black pepper, divided, plus

more to taste

1 / 2 cup (4 oz.) dry white wine, divided

1. Clean mushrooms thoroughly, keeping
   each variety separate. Cut large mush-
   rooms into bite-size pieces; leave small
   mushrooms whole.


2. Heat 3 tablespoons oil in a large skillet
   over high. Add cremini mushrooms; cook,
   stirring occasionally, until creminis are
   golden brown and tender, 8 to 12 min-
   utes. Add^1 / 4 cup shallots, 1 teaspoon salt,
   and^1 / 2 teaspoon pepper; cook, stirring
   constantly, until shallots are softened,
   about 45 seconds. Add^1 / 4 cup wine; cook,
   stirring often, until liquid has completely
   evaporated, about 1 minute. Transfer
   cremini mixture to a large bowl; do not
   wipe skillet clean. Repeat process using
   remaining oil, oyster mushrooms, shal-
   lots, salt, pepper, and wine.


3. Stir together both mushroom varieties
   in a bowl; season with salt and pepper to
   taste. Serve warm.