CityView Magazine

Discove r Cit yV iewN C.co m's fre s h up d ate d loo k ! | 51 Orange-Cumin Beef Stew Beef stew flavored with fresh orange juice and cumin 2 pounds boneless beef chuck, cut into 1-inch cubes 2 tablespoons vegetable oil 1 tablespoon orange zest (from 1 orange) 1/2 cup fresh orange juice 2/3 cups beef broth 3 ounces tomato paste 2 1/2 tablespoons red wine vinegar 1 tablespoon brown sugar 2 cloves garlic minced 2 1/2 teaspoons cumin 1 teaspoon dried oregano 1 bay leaf 1/2 teaspoon each salt and pepper 1/2 lb white pearl onion, peeled 1/2 lb button mushroom, if larger, trim and half Method Heat oil in a heavy 12-inch skillet over moderately high heat. Working in batches, brown the beef on all sides (about 4 minutes per batch). Transfer the browned beef to a large Dutch oven or flame-proof casserole pan. Stir in the orange zest, orange juice, broth, tomato paste, vinegar, sugar, garlic, cumin, oregano, allspice, bay leaf, salt, and pepper. Bring to a boil then reduce the heat to moderately low. Add the pearl onions and simmer, covered, for 2 hours or until fork tender. Add the mushrooms during the last 15 minutes of cooking. Serve over egg noodles or white rice Serves 4 Thai-Inspired Coconut Chicken Breast with Vegetables Chicken is gently cooked, then simmered in a ginger-scented coconut sauce studded with green beans and corn. Serve over rice 4 boneless, skinless chicken cutlets (6-8 ounces each) Kosher salt to taste 2 tablespoons vegetable oil 1 large shallot, peeled and thinly sliced into rings 2 garlic cloves, finely minced 1 (2-inch) piece fresh ginger, finely grated (about 1 1/2 tablespoons) 1 small Serrano Chile or jalapeño, finely chopped 2/3 cups chicken stock 1 14-ounce can unsweetened full-fat coconut milk 6 ounces green beans, trimmed and halved crosswise 1 cup frozen corn kernels 1/4 cup fresh cilantro, chopped or more for garnish 2 limes (1 zested and juice; 1 cut into wedges) 1 teaspoon fish sauce (opt) Jasmine rice, for serving 16 grape tomatoes Method Season chicken breasts on both sides with salt. In a large (12-inch) lidded skillet, heat the oil over medium-low. Add the chicken, turn to coat with the oil, cover and cook until the thickest part feels springy to the touch, 4 to 5 minutes per side. (Do not overcook; you'll be cooking it more later.) Set the chicken aside on a warm plate, leaving any liquid in the skillet, and cover the chicken with foil. Heat the skillet over medium. Add shallot and cook until soened, 2 to 3 minutes. Add garlic, ginger and chile, and cook for 1 minute. Add stock, raise heat to high and cook, scraping the bottom of the skillet with a wooden spoon, until thick and syrupy, about 1 minute. Add the coconut milk and 1/2 teaspoon salt and bring to a boil. Stir in green beans and corn, and lower heat to medium-high for a steady simmer. Cover and cook until beans are crisp-tender but still bright, and coconut milk is slightly reduced, 3 to 4 minutes. Add chopped cilantro and grated zest of the lime (saving a bit for the top), then season to taste with fish sauce, if using, and salt. Return chicken to the sauce, turning to coat, cover and cook until warmed and cooked through, 2 to 3 minutes. Add 1 tablespoon of the lime juice. Slice each chicken breast. Serve over jasmine rice, then spoon the vegetables and sauce on top. Sprinkle with remaining lime zest, and garnish with tomatoes and cilantro leaves. Serve with lime wedges. Serves 4

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