Pulled Chicken with Masala Shalgam Gobi

Pulled Chicken with Masala Shalgam Gobi/Turnips and Cauliflower (Serves 4-5)

Aloo Gobi is a dish of spiced potatoes and cauliflower that you can find in many Indian restaurants. Shalgam Gobi is the same dish, only made with turnips instead of potatoes. I’ve eaten lots of Aloo Gobi over the years, but prefer Shalgam Gobi nowadays because turnips offer more nutrition than white potatoes. Masala is a mixture of spices. What I am offering you here is a vegetarian dish made of turnips and cauliflower cooked with spices common in Indian cooking AND some chicken because I am definitely not a vegetarian.

Prep and Cook Time: 35-40 minutes

Masala Shalgam Gobi
Ingredient list:

Ground ginger
Ground coriander
Turmeric
Ground cumin
Crushed garlic
Extra virgin olive oil or grapeseed oil
1 large Serrano pepper
1 large head of cauliflower
3-5 turnips (total equal to cauliflower)
Salt

Directions: Mix 2 teaspoons of ground ginger, 2 teaspoons of crushed garlic, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 teaspoon of turmeric, and 1/2 cup of water in a small bowl. Heat 2 tablespoons of oil in a Dutch oven over medium heat. Split the Serrano pepper open. Remove the seeds if you want a mild dish. Dice the pepper into small pieces, add to the hot oil, and cook for about 30 seconds. Add the wet spice mixture (masala) and let it cook for about 2 minutes. Peel the turnips and chop the turnips and cauliflower into bite-sized pieces. Add the turnips and cauliflower to the pot and stir to coat the vegetables with the hot oil, pepper, and spices. Season with a generous dusting of salt and add 1/2 cup water. Cover and cook over medium heat 10 to 15 minutes. Then, remove the lid, stir, and cook until the turnips and cauliflower are cooked through, about 5 minutes. Add more water if needed to keep the vegetables moist. Transfer servings to plates and add pulled chicken (see below). Enjoy

Pulled Chicken
Ingredient list:

1 whole young hen (mine are often about 4 pounds)
Red chili powder
Garlic powder
Black pepper
Salt

Directions: Remove chicken from packaging and giblets (package including the heart, liver, and neck) from the body cavity. Freeze the giblets to use in making chicken stock later. Rinse chicken and add the whole bird to pressure cooker (alternate method noted below). Dust generously with salt, garlic powder, red chili powder, and black pepper. Add enough water to almost submerge the chicken. In my case that was about 10 cups. Lock top on pressure cooker. Increase heat to high. After achieving high pressure, reduce heat to the lowest level consistent with maintaining high pressure. Cook under high pressure for 20 minutes. Turn off heat under pressure cooker, use the slow-release method to bring pressure down, and remove top. Remove chicken from pressure cooker with tongs (because it is hot!) and transfer to a large mixing bowl. If the chicken falls apart, remove the pieces as best you can with tongs and scoop the rest out with a slotted spoon. Leave the broth in the pot while you continue. Use a pair of tongs to separate the chicken from the bones and skin and transfer it to another large bowl. Once you have all the chicken separated, pull the chicken apart with a pair of forks.

Discard the bones and skin. Let the broth cool for 30 minutes to an hour and then transfer to plastic containers. Keep what you need for cooking over the next 4-5 days in the refrigerator and freeze the rest.

Notes: You can boil a whole chicken in a Dutch oven or stock pot for about 40 minutes and get about the same result as pressure cooking a whole bird 20 minutes. I prepare a whole chicken every week now because I can think of so many things to do with pulled chicken and homemade broth!

I love my Kuhn Rikon Duromatic Top Pressure Cooker 7.4-Quart that I ordered from Amazon.com. After reading a bunch of pressure cooker reviews, I decided to spend a little extra to get the one the New York Times described as the Mercedes-Benz of pressure cookers. Kuhn Rikon is a Swiss company. Pressure cookers are so popular in Switzerland that the average household has three! I have not yet purchased a second pressure cooker, but could use one to prepare vegetables separately while longer cooking meat dishes are in their final minutes.

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4 Responses to “Pulled Chicken with Masala Shalgam Gobi”

  1. This was excellent Tom. Thanks for another great recipe!

  2. Hey Tom, I’m making this again, and reading through the ingredients list it calls for some ground cumin…. when do you add that and how much?

    Thanks!

    • Tom Denham says:

      Thanks for catching that! I’ll fix the recipe. It should be 1 tablespoon of ground cumin along with the other spices like ginger and coriander.

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