Slow Cooked Butter Chicken with Mulled Over

As far as I’m aware, this dish is a heavily Americanized version of an Indian curry. While I usually prefer the authentic stuff, this is easy to make, and the slow cooker won’t make you break a sweat standing over the stove during these warmer months. The spices pair very nicely with the cinnamon and cloves in Mulled Over, which can be chilled to beat the heat of both the weather and the cayenne.

To make: put some chicken thighs (2 pounds-ish, trimmed if you  like) into slow cooker. Add a chopped onion, a can of tomato paste, 2 TBS yellow curry paste (you can use powder if you can’t find paste), 1 TBS garam masala, 4 TBS butter (or ghee), 6 minced cloves of garlic, cayenne to taste, and a handful of smashed whole cardamom pods. Put the last of these in a cheesecloth for easy removal after cooking, if you like. Top the whole thing with a can of coconut milk, cook 8 hrs on low, shred chicken, remove bones and cardamom pots. Serve with basmati rice (you can add turmeric to the rice to make it yellow – or saffron if you’re fancy).


Grilled Jerk Chicken with Toby’s Brew

It’s grilling season! And I’m having kittens over how easy it is to pair Toby’s Brew with grilled foods, which lend themselves well to spice rubs, marinades, and seasonings that pair excellently with coffee.

Grilled jerk chicken with Toby’s Brew

The chicken was marinated for a couple of hours in a blended slurry of olive oil, soy sauce, a small onion, 4 garlic cloves, 3 green onions, a seeded jalapeño, and jerk seasoning which includes cinnamon, nutmeg, thyme, allspice, salt and pepper. It is shown here with grilled plantains brushed with leftover marinade and broccoli slaw.