Chef Bill and I are in possession of at least two dozen cookbooks, most of which sit on the shelf unused. Well, not anymore! I’ve set the intention to use at least one recipe a week from one of our cookbooks in the collection. Our first try out of the gate: Chicken Dopiaza from ‘Indian: 100 Everyday Recipes. In all my years of eating Indian, I’ve never heard of Chicken Dopiaza, but it sounded irresistible, and contains no fewer than 11 delectable herbs and spices.
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Wish you could have inhaled along with us as the onions, garlic, ginger root, and herbs simmered in the pot.
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Chef Bill ate his over basmati rice, and I enjoyed mine in a bowl as its own stew. We were genuinely blown away at how fragrant and delicious this turned out. Just stunned.
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I’ve had Indian dishes on many an occasion at restaurants, but there’s something about crafting one at home, with your own supply of herbs and other seasonings that is magical.
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And now I know why the Indian culture is so insistent on using a potpourri of herbs with each and every creation: the alchemical formula of herbs and spices actually and literally elevates how one feels. I felt more alive. More vibrant. More nourished. And who doesn’t want more of THAT?
Unless you’re an avowed non-cook, my guess is that you a few unused cookbooks on your shelves, just hoping for a purpose. Or perhaps a stack of cooking magazines you’ve barely leafed through. Take the challenge along with me, but make it manageable. I know I’ll never get to even half of the recipes I have in my own little Library of Cookbooks Congress, but one a week? It’s do-able and it’s fun. And to keep myself honest, I’ll be updating you with progress reports. As much as I love using my own cookbooks for inspiration, there’s a whole world out there of ideas I’ve never thought of. And I’ve only just begun….
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