This is the recipe for Bread Poha that I saw on Sonal’s site Simply Vegetarian777 and fell in love with. Bread, spices, pea’s, simple comfort food and a delicious Indian dish. I saw the photo’s and immediately saved the recipe and then sweet Sonal sent me the spice packet so I have everything I need to put this dish together quickly. I decided to serve it with a 5 minute egg, a little runny, that golden yolk flowing on that delicious bread, well my friends it doesn’t get much better than this. Make this dish, you will be glad you did, really you have to try it, the recipe is linked above!
Step by step instructions and spice mix
Bread Poha literally takes minutes to make and is the very definition of Indian comfort food it can be used as a side dish, snack or main dish. I did a little research and saw many variations one showed the Poha with paneer (that looked delicious) among other things. Sonal masterfully mixes the spices, she sent me a packet that contained everything you need to properly spice the dish, It could not have been easier and I feel totally spoiled.
The Poha was breakfast with a medium soft egg (5 minute egg), I had some leftover cubed brioche that I had used in my Thanksgiving dressing the bread was oven dried and held up nicely during the cooking process but you can use any stale bread torn into bite size pieces. Thank you Sonal for sending me the spices you are so sweet and it opened up a new breakfast avenue for me, I think I could eat this every day!
I have had several people ask about the egg, how to do it. It is in between soft and hard boiled. I call it a medium soft egg. It is boiled for exactly 5 minutes. The egg has to be warmed first, not straight from the refrigerator, a room temperature egg is perfect. Bring lightly salted water to a rolling boil, gently lower the egg into the water and time it, at 5 minutes remove the egg and place in a pot or bowl of cold water. Let sit for 1 minute in the cold water then gently peel. The yolk will still be runny but the white of the egg will be firmly set. It works every time and yields a perfectly cooked medium soft egg.
This method of roasting chicken may not be the norm, I remember my Mother steam roasting a chicken in her black and white speckled graniteware pan and it was always so delicious. I love preparing the chicken this way, not only is it delicious but because you allow the chicken to steam undisturbed it’s not necessary to baste often and you are free to do whatever else you have to do. The meat is tender and juicy and every bite is full of flavor.I stuff the cavity with aromatics, herbs and citrus, you can add what you like. Essentially, I steam the chicken which locks in the flavor and ensures that the chicken does not dry out and when its almost done remove the lid or foil and brown the skin. Make sure that you let the chicken rest before carving, the juices will re-distribute. When you steam the chicken the juices do not evaporate it also speeds up the cooking time. Serve with potatoes, (mashed are great) vegetables and you have a delicious comforting meal. The leftovers make an amazing sandwich.
1 organic chicken (mine weighed 4+ lbs)
1 lemon cut in half (remove visible seeds)
1 shallot (or small onion) peeled and halved
Fresh herbs (I used parsley and thyme)
2 cloves garlic (peeled and left whole)
olive oil to rub on the skin
salt and pepper
Pre-heat oven to 375 degrees. Wash and rinse your chicken and pat dry. Place in roasting pan (on a rack if you have one) and salt the cavity, stuff with the lemon, shallot, garlic and fresh herbs. Rub the skin of the chicken with some olive oil, sprinkle salt and pepper generously. Cover roasting pan either with the lid or with foil making sure its well sealed. Place in the oven and roast undisturbed for 90 minutes for a smaller chicken or larger you will have to adjust the time, if you use a thermometer the internal temperature should be 160-165 before you brown the skin. Take the pan out of the oven, raise the oven temp to 425 degrees, remove the foil or lid, spoon some of the pan juices over the chicken and put it back in the oven for approximately 20-30 minutes,or until the skin is golden brown, about half way through baste again. Remove from the oven check the temperature it should register 170-175, tent with foil and let it rest for 30 minutes before serving.
NOTE: If you don’t have a thermometer steaming a chicken (approximately 4 lbs) for an hour and a half is sufficient. It will be almost completely cooked and putting it back in the oven to brown the skin will ensure a fully cooked chicken.