Golden Milk Pheasant
I really enjoy all kinds of curry but have realized over the years that many people that have not been exposed to much Curry claim not to like it, or find it too spicy. This is a very easy dish to make (don’t let the long list of ingredients fool you!) and a mild curry dish to introduce even the toughest critic to curry. This dish also has so many different health benefits I have highlighted some of them below.
Arugula: supports health liver functions and is good for maintaining eye and skin health. It is also very high in Vitamin C and beta-carotene which is great for supporting your immune health. It is best eaten raw fresh to maintain all of its nutritional value.
Turmeric: has anti- inflammatory properties and helps relieves arthritic pain. It can also help with Alzheimer and has cancer fighting properties.
Cilantro: Removes toxins from the body and it has immune-enhancing oils. It also aids digestion and helps to balance sugar levels. To retain its property do not cook.
Chickpeas: are good for bone health and high in fiber. It that has been shown to reduce levels of unhealthy Cholesterol and reduces food cravings.
Coriander: lowers cholesterol and may help to lower the risk of Alzheimer's and Parkinson diseases.
Cumin: is a powerful antioxidant and is also an antiseptic that can improve blood circulation.
Golden Milk Pheasant
2 tablespoon of coriander seed
2 tablespoon of cumin seed
2 tablespoon of tumeric
1 cup of dried chickpeas
1 cup of stock
2 cups of milk
3 cloves of garlic
2 fresno chilies, sliced
1 whole pheasant
1/2 of a white onion, sliced
1/4 cup of red wine vinegar
1/4 cup of grenade
1 tablespoon of black peppercorns
1 tablespoon of salt
1 tablespoon cornstarch
2 cups of broccoli
1 cup of greek yogurt
1 tablespoon of lemon juice
2 tablespoons of goat cheese
3 tablespoons of red wine vinegar
1 tablespoon of olive oil
4 cups of arugula
1/4 cup of fresh cilantro
1/4 cup of fresh cilantro
Toast the coriander and cumin seeds over medium low heat in a dry pan until just starting to become aromatic. Add to a spice grinder with the tumeric and grind until a nice fine powder. Add chickpeas, stock and milk to the insta-pot with half of the spice mixture, garlic and one of the fresno chilies. Make sure that there is 2” of liquid above the chickpeas, if needed add more stock or water.
Clean the pheasant and coat with olive oil, salt, pepper and the other half of the spicy mixture and then add to the insta-pot. Lay the sliced onion on top of the pheasant. Place the lid on the insta-pot and set the time on the pressure setting to 1 1/2 hours. Once done let naturally vent for 15-20 min.
While the pheasant is cooking bring the 1/4 cup of red wine vinegar and grenade to a boil with the peppercorns and salt. remove from heat and add the other fresno chili, let sit.
Preheat the oven to 425 degrees.
Once the pheasant has vented remove the lid and pull out the pheasant and stain off 1 cup of liquid. Place the liquid in the refrigerator to cool and then shred the meat off the bird, discard the bones and add the pheasant back in with the chickpeas. Whisk the cornstarch in with the cup of liquid you let cool in the refrigerator and then add to the chickpeas and pheasant. Taste and add salt and pepper if necessary, replace the lid on the insta-pot and leave on keep warm.
Coat the broccoli with olive oil and salt and pepper to taste then spread on a baking sheet and place in the oven and roast for 10-15 minutes so that the broccoli starts to char and gets to desired doneness, I personally like the vegetables still firm, not wilted.
While the broccoli is cooking prepare the yogurt and argalua mixtures. Mix yogurt, lemon juice and goat cheese together until smooth, add salt and pepper to taste. Whisk red wine vinegar and olive oil together with salt and pepper and use to dress the arugula add cilantro.
To plate place the yogurt mixture on the bottom of the plate, then add chickpeas and pheasant. Top with arugula, broccoli and pickled fresno (if more heat is desired).
