Chutney chicken rice

Soak one cup brown rice in two cups water overnight. This is half a cup less water than is needed to reconstitute brown rice.

Blend
two bunches cilantro with half a bunch mint.
Juice of one lemon
salt
one clove garlic
half inch ginger
one tablespoon cumin
one serano chilli
One tomato optional.
Half an onion optional.
This is a basic Indian chutney. You can replace the mint with parsley if that's what you have in the kitchen. The chutney is spread on white bread that is generously buttered, and cut into little triangular sandwiches, or used as a relish with food.

Two chicken breasts or chicken thigh, meat only, portions cut into half inch x one inch chunks.
Marinade in the chutney. Safeway and Wholefoods carry organic free range chicken.

Cook the rice for two hours in a 7” round pot. The rice should be almost cooked with water all evaporated.

Pour the chicken and marinade on top and cook for another hour.

Trim leaves only off one bunch cilantro.
Mix in the chicken rice when done and salt as needed.

We have a fire raging in the south bay, in Sierra Azul off the summit in Los Gatos. The air is smoky and muggy like an overcast day. So I used the reflector today in the summer position.

Winter Chutney

Chutneys are sweet, tangy, and spicy.
Use on crackers, bread or pasta by itself or with cheese, butter, or olive oil.

We buy a bunch of cilantro and another bunch of parsley at the farmers market each Sunday. Frequently the heads are almost untouched by Friday. So on Friday I blend them into a chutney.

Raymond sells bunches for $2/- each. The local ethnic market (Namaste) sells them 3 for a dollar. However $4/- a week is not a lot of money and I like the idea of an organic farm in Hollister 50 miles from where I live.

This time of the year multiple vendors sell California Navel oranges at $8/- for a ten pound bag. Most claim they don’t spray and are waiting for certification. However I'm not sure about the whole seedless oranges market dominance. What kind of freak of nature are these things?

Two naval oranges peeled and cut into large chunks. Drop into the bottom of the blender. I’ve also used apples, blood oranges, and kiwis in the past. Whatever is available.

One clove garlic. One small half inch section ginger.

Handful of nuts. I used walnuts today. I’ve used almonds too in past.

Blend briefly till the large items have broken down.

Add
One teaspoon cumin powder.
Salt to taste about half a teaspoon.
Half a teaspoon cayenne, more to taste.
One each rinsed remaining bunch of cilantro and parsley. I’ve also used left over arrugula.

Blend to a fine paste.