Silently in Pakistan.

We've been in Pakistan this week, though silently expressing our journey. Like most weeks, busy is the name of the day. And especially this week as my work was crazy busy. To the point that I hit the brim of a flash back of feelings I used to have in my old work life... and I didn't find it pleasing. I've been spoiled with my work life balance for the past three years and I'm not sure I want to go back. I can't complain, busy means work and work means employment. I'm just ready for a vacation from it all. At least a day would be nice:)

We at two meals this week from Pakistan and decided tonight, I wouldn't test fate with a third. So what was meant to be Aloo Keema Potato minced curry turned in to grilled burgers and french fries. The food has been quite interesting. A heavy influence of India in the flavors.

Meal 1 on Tuesday night:
Chicken, Rice and Spices Bake
4 cups chicken stock
2 tablespoons olive oil 8 -10 boneless skinless chicken thighs
1 medium onion
1 garlic clove (chopped, minced or crushed)

1/2-3/4 teaspoon ground cinnamon
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons curry powder
1/2 teaspoon cayenne pepper (optional) or 1/2 teaspoon chili powder (optional)
3/4-1 teaspoon salt
2 cups basmati rice, rinsed and drained or 2 cups regular medium grain rice or 2 cups long-grain rice

Directions:

1. Preheat oven to 375°F and grease a 9x13-inch baking dish. 
2. Bring water to boiling and add chicken bouillon cubes, lower heat and simmer till dissolved--keep it hot.
3. Sprinkle chicken with half the spices (except the garlic).
4. Heat the olive oil in a large skillet on med-high to high heat and fry the chicken till both sides are brown, lower heat to medium and remove the chicken to a plate.
5. In that same skillet sauté the onions for 2 minutes, then add the garlic and remaining spices and sauté another 2 minutes, then turn off the burner.
6. Add the rice and stir for about 30 seconds to 1 minute, till well coated. 
7. Spread rice in the baking dish and place the chicken thighs over the rice. 
8. Gently pour in the chicken stock and cover tightly with foil. 
9. Bake for 40-45 minutes.