Every week on LittleThings’ Facebook Live show Slice, we challenge food experts to create a delicious and easy-to-make dinner for less than $12. This week we have Chef Jehangir Mehta on set and special foodie guest judge Jeremy Jacobwitz of @brunchboys on Instagram.
Chef Jehangir Mehta is originally from Mumbai, India, where he first took an interest in the goings-on in his kitchen at home. Today he brings the inspiration from his childhood into his kitchen at his NYC restaurant Graffiti Earth.
The chef is known for juxtaposing ingredients, flavors, and tastes from his native India with flavors from all corners of the globe. The unlikely combinations are what make him and his food really stand out.
Chef Jehangir Mehta showcased his talents today as he made Peanut Mushroom Chicken, which he described as “simple enough for anyone to make at home” and “great to make to impress guests with something creative and fun.”
Better yet, this dinner was made in under 20 minutes for less than $12! Here is the shopping list to prove it:
- Shitake mushrooms – $2.79
- Unsalted peanuts – $1.79
- Chicken thigh – $2.23
- Jalapeños – .70
- Scallions – .99
- Cherry tomatoes – $2.49
- Sprigs of Basil – .99
- Total = $11.98
Chef Jehangir Mehta also used a few items that you probably already have in your pantry, such as turmeric, onion seeds, salt, pepper, and vegetable oil.
Find the full recipe below and make sure to SHARE this cheap and cheerful dinner idea with your friends on Facebook!
- 8 oz. shitake mushrooms
1⁄2cup peanuts, unsalted
- 8 oz. chicken thigh
- 2 jalapeños
- 2 scallions
- 4 oz. cherry tomatoes
- 2 sprigs basil
1⁄2tsp. onion seeds
- To taste salt
- To taste pepper
1⁄4inch vegetable oil
- Heat vegetable oil in a skillet over medium heat. Add crushed peanuts and jalapeños to sauté.
- After a minute, add the onion seeds, chicken, and turmeric. Sauté for 3 minutes.
- Add the mushrooms and chopped basil stems, and sauté until tender.
- Stir in cherry tomatoes at the very end. Garnish with torn basil and enjoy!
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