I have had such a great time this week as a Chief Waffle Officer for The Great Eggo Waffle Off contest. It has been amazing not only coming up with original recipes to inspire you to ENTER your own in the contest, but to also see what the other CWO’s came up with. If you want to see more check out my Eggo Waffle Off Pinterest Board and get inspired to make your own wafftacular recipe! You could win a $5000 check or a chance at two $2500 second prize checks, ten people will win a years worth of Eggo brand products.
Enter your original Eggo Waffle Recipe HERE.
Don’t let the ingredient list of this recipe scare you away. All of the ingredients can easily be found! This recipe does take an about 30 minutes to prep and an hour to bake. Again don’t let the numbers freak you out this Chicken & Waffle recipe takes the meaning of comfort food to a new level!
Garam Masala Chicken & Waffles
1 box Eggo Thick and Fluffy Brown Sugar Cinnamon Waffles, cut into cubes
1 tablespoon Butter
1 tablespoon Olive Oil
1 small Onion, diced
2 stalks Celery, chopped
1 Granny Smith Apple, peeled, cored, and diced
1/2 tablespoon minced fresh Ginger
2 Garlic Cloves, minced
1/3 cup Golden Raisins
1/4 teaspoon Coriander Seeds
1 teaspoon dried Parsley
1/2 teaspoon Salt
1/2 teaspoon Garam Masala
fresh ground Pepper
1 4-5 pound Roasting Chicken, cut into pieces
1 teaspoon Salt
1/2 teaspoon ground Pepper
1/4 teaspoon Turmeric
1/2 teaspoon Garam Masala
1 teaspoon dried Parsley
1/2 cup water
1 Chicken Bouillon Cube
2 tablespoons Butter
Preheat oven to 425 degrees.
1. Melt butter and olive oil together in large skillet. Add onion, celery, apple, raisins, garlic, and ginger go the pan sauté until soft, then add coriander seeds, parsley, garam masala, salt and pepper, stir and let simmer for 1 minute to incorporate flavors.
2. Remove from stove add cubed Eggo Thick and Fluffy Brown Sugar Cinnamon Waffles to the pan. Fold waffles together with the saute’. Transfer stuffing to a roasting pan.
3. In a small bowl combine spices for the chicken. Salt, pepper, turmeric, garam masala, and parsley. Take chicken pieces and place them in pan with stuffing mixture, making sure to push down into stuffing. Sprinkle chicken with spice mixture.
4. Measure 1/2 cup water add butter and bouillon cube to water and microwave until butter is melted, and cube is dissolved. Drizzle butter liquid over stuffing.
Bake in a 425 degree oven for 1 hour.
Serve with a roasted vegetable such as broccoli, asparagus, or sweet potatoes.
I love the flavors of India. Sweet, savory, cinnamon, curries, but garam masala is one of my all time favorite spices to use. The smell is intoxicating. Someone needs to make a garam masala candle! I was thinking of making a classic fried chicken and waffle recipe, but then when I saw these Eggo Thick & Fluffy Cinnamon Brown Sugar Waffles in my grocer’s freezer my creative juices started flowing. (I think the employees at my grocery store must have thought I was a loony for how often and how long I stood in the freezer aisle staring at the waffle selection.) I knew exactly what I was going to make with them and I couldn’t wait to get home and get started!
Melt butter and olive oil together in large skillet. Add onion, celery, apple, raisins, garlic, and ginger go the pan sauté until soft, then add coriander seeds, parsley, garam masala, salt and pepper, stir and let simmer for 1 minute to incorporate flavors.
Remove from stove add cubed Eggo Thick and Fluffy Brown Sugar Cinnamon Waffles to the pan. Fold waffles together with the saute’. Transfer stuffing to a roasting pan.
Place the bone in chicken pieces around in the stuffing. Pressing them down in so the stuffing comes up around the. You can use boneless skinless for this recipe if you like. I went with the bone in skinless for two reasons my kids like it better, and it kept with the whole “fried chicken” type idea.
In a small bowl combine spices for the chicken. Salt, pepper, turmeric, garam masala, and parsley. Sprinkle chicken with spice mixture. Measure 1/2 cup water add 2 tablespoons of butter and bouillon cube to water, microwave until butter is melted and cube is dissolved. Drizzle butter liquid over stuffing.
Place pan in a 425 degree oven for 1 hour or until chicken is done. NOTE: If your chicken is still partially frozen or really cold this could take an additional 30 minutes to finish cooking properly.
I served it with a variety of roasted root vegetables, which was adding another starch to the meal…..roasted broccoli or asparagus would be a healthier choice to pair with Garam Masala Chicken & Waffles. I just used what I had on hand.
As I said before my family love, love, loved! this recipe. After everyone was well into eating their “Chicken & Waffles” I told them that they were really eating Eggo Thick and Fluffy Cinnamon Brown Sugar waffles along with their chicken! They couldn’t believe it. Granted this was the first of many waffle recipes they would try over the course of a couple weeks…by the time I had finished they were all just getting used to me cooking breakfast, lunch, and dinner…well and dessert with Eggo Waffles. Being a Chief Waffle Officer has been a great experience for me I hope you will enjoy these recipes too!
I especially hope that I have encouraged and inspired you to look at Eggo Waffles in a whole new way and that you will come up with your own WINNING Recipes!
This is a sponsored post on behalf of Kellogg and The Great Eggo Waffle Off. All opinions expressed are my own.