This recipe requires a bit of planning ahead, but the extra effort makes for a delicious and easy weeknight dinner. This simple chicken preparation gives the chicken a rich, brown crust and packs in plenty of flavour. The salsa agresto is delicious with the chicken, but I think you could be equally happy without it. Verjuice is easy to find in Australia, but if it's harder to find where you are, I think a white wine would be easier than playing ingredient sleuth. Serve with some olive oil mashed potatoes and an arugula salad.
One year ago: (on hiatus)
Two years ago: Tamarind Crab
Three years ago: Pureed beets with yogurt and za'atar
Four years ago: Grilled Sausages with Celery Root Salad and Hazelnuts
Five years ago: Pad Thai
Six years ago: Spinach Quiche
Chicken Breasts with Rosemary, Pine Nuts, and Verjuice (from Maggie's Harvest)
Ingredients
1/3 cup (55g) raisins
1/4 cup verjuice
2 sprigs rosemary
1/3 cup (80ml) extra virgin olive oil, divided
pepper
4 chicken breasts, skin on
1/3 cup (50g) pine nuts
1 tbsp butter
sea salt flakes
salsa agresto
1. Soak the raisins in the verjuice overnight.
2. Strip the rosemary leaves and reserve for another dish. Place stalks in a bowl with 60ml olive oil and a little pepper. Add chicken breasts and marinate for at least an hour (or overnight).
3. Preheat oven to 220C. Moisten pine nuts with a little olive oil and roast for 5 minutes or until golden brown. Set aside.
4. Heat butter until golden brown in a frying pan. Add remaining tbsp of olive oil to pan to keep it from burning. Salt chicken breasts and pan-fry skin-side down over medium heat for 6 to 10 minutes or until golden brown. Turn and cook for another 3 to 4 minutes or until cooked through. Set chicken aside.
5. Discard any butter (or olive oil) in the pan and toss in raisins and verjuice. Deglaze over high heat until liquid reduces by half.
6. Remove from heat and stir in pine nuts.
7. Pour sauce over chicken and serve with salsa agresto.
Salsa agresto
1 cup (160g) almonds
1 cup (100g) walnuts
2 cloves garlic
2 3/4 cups parsley leaves
1/2 cup firmly packed basil leaves
1 1/2 tsp sea salt flakes
pepper
3/4 cup extra virgin olive oil
3/4 cup verjuice
1. Preheat oven to 200C. Roast almonds and walnuts for 5 minutes.
2. Blend nuts, garlic, herbs, salt, and 6 grinds of pepper in food processor with a little of the olive oil.
3. With the motor running, add the remaining olive oil and verjuice until a pesto-like consistency.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Monday, January 11, 2016
Saturday, January 9, 2016
Stir-fried Chicken with Lemongrass and Chiles
This was the last dish we made before heading off for vacation in Cambodia and Thailand. I had low expectations for it because it was one of those low effort dishes just to have something to eat before leaving. But quick and easy doesn't mean a dish isn't delicious and the sauce on this dish is outstanding with its pairing of onions, lemongrass, and chilies. I have a vague recollection that we added something green to the mix so I wouldn't have to bother with a side dish and that it worked really well, but I don't recall what it was (maybe bok choy). Happy New Year!
One year ago: (on hiatus)
Two years ago: Loin lamb chops with apricot sauce
Three years ago: Boiled Beef Slices in a Fiery Sauce
Four years ago: Spiced Braised Nyonya Pork
Five years ago: Greek Style Penne with Lamb, Parnsips, Cinnamon and Feta
Six years ago: Spinach and Cheese Strata
Stir-fried Chicken with Lemongrass and Chiles (from Pleasures of the Vietnamese Table)
Ingredients
2 tsp cornstarch
1 tbsp water
2/3 lb boneless, skinless chicken (thigh or breast), cut into thin bite-sized strips
3 tbsp vegetable oil, divided
2 cloves garlic, chopped
2 tsp chopped fresh chilies or dried flakes
2 lemongrass stalks, white part only, finely chopped (~1/4 cup), divided
1 yellow onion, thinly sliced lengthwise (1 cup)
1/2 cup chicken broth
1 tbsp fish sauce
1 tsp sugar
2 tsp caramel sauce OR 1 tsp light brown sugar
5 sprigs cilantro, cut into 2" lengths
1. Combine cornstarch, water and chicken in bowl. Toss to coat and marinate for 15 minutes.
2. Heat 1 1/2 tbsp oil in skillet over high heat. Add chicken and stir until edges turn white, ~ 3 minutes. Transfer to plate.
3. Wipe pan clean and add remaining 1 1/2 tbsp oil and heat over moderate heat.
4. Add garlic, chiles, and HALF of lemongrass and stir until fragrant, ~10 seconds.
5. Add onion and chicken stock and cook until onion is soft, ~10 minutes.
6. Stir in chicken, remaining lemongrass, fish sauce, sugar, and caramel sauce and cook until chicken is cooked through, ~ 3 to 4 minutes.
7. Transfer to a plate, garnish with cilantro, and serve.
One year ago: (on hiatus)
Two years ago: Loin lamb chops with apricot sauce
Three years ago: Boiled Beef Slices in a Fiery Sauce
Four years ago: Spiced Braised Nyonya Pork
Five years ago: Greek Style Penne with Lamb, Parnsips, Cinnamon and Feta
Six years ago: Spinach and Cheese Strata
Stir-fried Chicken with Lemongrass and Chiles (from Pleasures of the Vietnamese Table)
Ingredients
2 tsp cornstarch
1 tbsp water
2/3 lb boneless, skinless chicken (thigh or breast), cut into thin bite-sized strips
3 tbsp vegetable oil, divided
2 cloves garlic, chopped
2 tsp chopped fresh chilies or dried flakes
2 lemongrass stalks, white part only, finely chopped (~1/4 cup), divided
1 yellow onion, thinly sliced lengthwise (1 cup)
1/2 cup chicken broth
1 tbsp fish sauce
1 tsp sugar
2 tsp caramel sauce OR 1 tsp light brown sugar
5 sprigs cilantro, cut into 2" lengths
1. Combine cornstarch, water and chicken in bowl. Toss to coat and marinate for 15 minutes.
2. Heat 1 1/2 tbsp oil in skillet over high heat. Add chicken and stir until edges turn white, ~ 3 minutes. Transfer to plate.
3. Wipe pan clean and add remaining 1 1/2 tbsp oil and heat over moderate heat.
4. Add garlic, chiles, and HALF of lemongrass and stir until fragrant, ~10 seconds.
5. Add onion and chicken stock and cook until onion is soft, ~10 minutes.
6. Stir in chicken, remaining lemongrass, fish sauce, sugar, and caramel sauce and cook until chicken is cooked through, ~ 3 to 4 minutes.
7. Transfer to a plate, garnish with cilantro, and serve.
Tuesday, November 10, 2015
Herb and Garlic Roasted Poulet Rouge
I'm seasonally confused right now. Allegedly, it's spring here, but the calendar month certainly seems like it should be fall. The weather's not a straight-forward indication either: yesterday it was 32C outside and today it's only 15C. Our vegetable box seems to be sharing my seasonal confusion as we keep getting sweet potatoes and kale, so I find my cooking continually veering towards fall. This dish in particular feels like I veered towards Thanksgiving, especially after I paired it with a roasted sweet potato recipe from Ottolenghi and wilted kale from Nopi. Perhaps it's a good thing though that it was a mini-Thanksgiving feast since I'll be spending Thanksgiving in Madrid and this chicken exceeded my expectations for flavor. Crispy skin, bright herbs, plenty of garlic, and oh so moist. Maybe I should've expected that based on the amount of butter? But my immediate reaction was that I need to make this recipe again. That doesn't happen too often, especially with chicken! It does require a bit of planning ahead because ideally you want to brine the chicken the night before, but nothing is terribly complex. If the amounts feel odd, it's because the brine was originally meant for a turkey (multiply by five for a turkey!) and I scaled down to 1 chicken (the original recipe calls for two).
One year ago: Braised Pork Shoulder with Pears and Thyme
Two years ago: Steamed Fish Curry
Three years ago: Chicken Fricassee
Four years ago: Chipped Beets and Beet Greens
Five years ago: Cappuccino Fudge Cheesecake
Six years ago: Chocolate Layer Cake
Herb and Garlic Roasted Poulet Rouge (from Pickles, Pigs, and Whiskey)
Ingredients
Brine
8 cups very warm water
7/10 cup salt
4/5 cup Worcestershire sauce
4 sprigs thyme
2 dried bay leaves
1.6 tbsp chopped fresh sage
1/5 cup hot sauce
1.6 tbsp black peppercorns, toasted and crushed
Chicken
1 whole chicken (3 to 4 lbs)
3/8 cup unsalted butter, softened
1 1/4 tsp salt, divided
2 tsp freshly ground pepper, divided
1 tsp minced garlic
1 tbsp minced mixed fresh herbs of your choice (I think I had closer to 3)
1/2 large yellow onion, quartered
1 celery stalk, chopped
3 cloves garlic, sliced
1 tsp fresh thyme leaves
1 1/2 tbsp olive oil
1 tbsp all-purpose flour
1. To make the brine: In a pot large enough to hold the chicken, combine water and salt and stir until it has dissolved. Stir in Worcestershire, thyme, bay leaves, sage, hot sauce, and peppercorns.
2. Remove the giblets from the chicken and submerge in brine. Add more water if bird is not fully covered. Cover and refrigerate overnight.
3. Preheat oven to 425F.
4. Remove chicken from brine and pat dry.
5. Mix butter with 1/2 tsp salt, 1 tsp pepper, minced garlic, and fresh herbs. Set 1 1/2 tbsp of flavored butter aside. Rub the rest of the butter under the skin of the chickens (above the breasts).
6. Toss onion, celery, sliced garlic, thyme, 3/4 tsp salt, and 1 tsp pepper with olive oil in a bowl. Stuff chicken cavity with mixture.
7. Rub outside of chicken with reserved 1 1/2 tbsp flavored butter and place chicken in a baking dish.
8. Bake for 20 minutes or until skin changes color.
9. Lower heat to 375F and cook for additional 20 minutes or until thigh reaches an internal temperature of 160F.
10. Turn on the broiler for a couple of minutes until chicken is a rich brown.
11. Transfer chicken to a cutting board and let rest 5 minutes before carving.
12. Pour cooking juices into a small saucepan and slowly whisk in flower over medium heat until gravy thickens.
13. Serve gravy over roasted chicken.
One year ago: Braised Pork Shoulder with Pears and Thyme
Two years ago: Steamed Fish Curry
Three years ago: Chicken Fricassee
Four years ago: Chipped Beets and Beet Greens
Five years ago: Cappuccino Fudge Cheesecake
Six years ago: Chocolate Layer Cake
Herb and Garlic Roasted Poulet Rouge (from Pickles, Pigs, and Whiskey)
Ingredients
Brine
8 cups very warm water
7/10 cup salt
4/5 cup Worcestershire sauce
4 sprigs thyme
2 dried bay leaves
1.6 tbsp chopped fresh sage
1/5 cup hot sauce
1.6 tbsp black peppercorns, toasted and crushed
Chicken
1 whole chicken (3 to 4 lbs)
3/8 cup unsalted butter, softened
1 1/4 tsp salt, divided
2 tsp freshly ground pepper, divided
1 tsp minced garlic
1 tbsp minced mixed fresh herbs of your choice (I think I had closer to 3)
1/2 large yellow onion, quartered
1 celery stalk, chopped
3 cloves garlic, sliced
1 tsp fresh thyme leaves
1 1/2 tbsp olive oil
1 tbsp all-purpose flour
1. To make the brine: In a pot large enough to hold the chicken, combine water and salt and stir until it has dissolved. Stir in Worcestershire, thyme, bay leaves, sage, hot sauce, and peppercorns.
2. Remove the giblets from the chicken and submerge in brine. Add more water if bird is not fully covered. Cover and refrigerate overnight.
3. Preheat oven to 425F.
4. Remove chicken from brine and pat dry.
5. Mix butter with 1/2 tsp salt, 1 tsp pepper, minced garlic, and fresh herbs. Set 1 1/2 tbsp of flavored butter aside. Rub the rest of the butter under the skin of the chickens (above the breasts).
6. Toss onion, celery, sliced garlic, thyme, 3/4 tsp salt, and 1 tsp pepper with olive oil in a bowl. Stuff chicken cavity with mixture.
7. Rub outside of chicken with reserved 1 1/2 tbsp flavored butter and place chicken in a baking dish.
8. Bake for 20 minutes or until skin changes color.
9. Lower heat to 375F and cook for additional 20 minutes or until thigh reaches an internal temperature of 160F.
10. Turn on the broiler for a couple of minutes until chicken is a rich brown.
11. Transfer chicken to a cutting board and let rest 5 minutes before carving.
12. Pour cooking juices into a small saucepan and slowly whisk in flower over medium heat until gravy thickens.
13. Serve gravy over roasted chicken.
Monday, October 12, 2015
Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes
The other cookbook that got quite a bit of rotation during our wait for kitchen supplies was One Pan, Two Plates, which I picked up while it was on sale for Kindle. Having tried at least a half dozen recipes from it, I can safely say that it's not on my must have list because few have been wows, but most have been solid and very good options for when your time or kitchen equipment is limited. This recipe in particular piqued my interest for being something quite different from what I usually make at home. I was surprised by how much I liked the braised celery and blue cheese smashed potatoes are a great combo.
One year ago: Marinated Romano Peppers with Buffalo Mozzarella
Two years ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Three years ago: Moroccan Carrots
Four years ago: Saag Paneer
Five years ago: Lemon and Cranberry Scones
Six years ago: Raspberry-topped Lemon Muffins
Buffaloed Chicken Legs with Braised Celery (from One Pan, Two Plates)
Ingredients
4 to 6 meaty chicken drumsticks
salt and pepper
1 tbsp olive oil
1 shallot, chopped
12 oz fingerling potatoes, scrubbed and thinly sliced
3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds
2/3 cup chicken broth
1 or 2 tbsp hot sauce
2 tbsp sour cream
2 tbsp crumbled Roquefort cheese
1. Preheat oven to 425F.
2. Sprinkle chicken with salt and pepper.
3. Heat a 12" ovenproof skillet over medium-high heat and add olive oil. Brown chicken on all sides, 6 minutes total. Transfer to a plate.
4. Pour off all but 1 tbsp of the fat in the pan. Add shallot and potatoes and saute 2 minutes.
5. Scrape potatoes to one side of the pan and add celery in a single layer to the empty half.
6. Pour broth over vegetables and sprinkle with salt and pepper.
7. Arrange chicken across potatoes and celery and top with 1 tbsp of hot sauce.
8. Transfer to oven and roast until chicken cooked through and potatoes are tender, 30 minutes.
9. Remove pan from oven and drizzle chicken with remaining 1 tbsp hot sauce.
10. Transfer chicken and celery to two plates.
11. Mash potatoes with a potato masher and add in sour cream and cheese. Scoop onto plates and serve.
One year ago: Marinated Romano Peppers with Buffalo Mozzarella
Two years ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Three years ago: Moroccan Carrots
Four years ago: Saag Paneer
Five years ago: Lemon and Cranberry Scones
Six years ago: Raspberry-topped Lemon Muffins
Buffaloed Chicken Legs with Braised Celery (from One Pan, Two Plates)
Ingredients
4 to 6 meaty chicken drumsticks
salt and pepper
1 tbsp olive oil
1 shallot, chopped
12 oz fingerling potatoes, scrubbed and thinly sliced
3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds
2/3 cup chicken broth
1 or 2 tbsp hot sauce
2 tbsp sour cream
2 tbsp crumbled Roquefort cheese
1. Preheat oven to 425F.
2. Sprinkle chicken with salt and pepper.
3. Heat a 12" ovenproof skillet over medium-high heat and add olive oil. Brown chicken on all sides, 6 minutes total. Transfer to a plate.
4. Pour off all but 1 tbsp of the fat in the pan. Add shallot and potatoes and saute 2 minutes.
5. Scrape potatoes to one side of the pan and add celery in a single layer to the empty half.
6. Pour broth over vegetables and sprinkle with salt and pepper.
7. Arrange chicken across potatoes and celery and top with 1 tbsp of hot sauce.
8. Transfer to oven and roast until chicken cooked through and potatoes are tender, 30 minutes.
9. Remove pan from oven and drizzle chicken with remaining 1 tbsp hot sauce.
10. Transfer chicken and celery to two plates.
11. Mash potatoes with a potato masher and add in sour cream and cheese. Scoop onto plates and serve.
Saturday, December 20, 2014
Lemon Rosemary Chicken
I had big plans the week to cook some elaborate dinners before the holidays. But then life got in the way with jury duty mixed in with an unexpected loss. Those plans for the elaborate coq au vin on Sunday? Not happening. That night instead turned into bagel and lox (luckily we just returned from Canada with Montreal bagels). I needed to do something for dinner on Monday though and this seemed simple enough.
Over the past two years, we've rarely eaten chicken because as an adult it hasn't been my favourite meat and our meat CSA rarely gave us chicken. But now our CSA is changing their system, so it's harder to add extra meats to our standard box, so I'm starting to find myself picking up chicken again on those weeks when the butcher doesn't have pork cheeks to tempt me. This dish isn't really about the chicken (although we had some excellent chicken oysters and skin last night!), but the sauce is so rich for such a short period of time. The mix of sweet currants and salty olives with rich rosemary flavor is perfect. The original calls for chicken thighs, but I was saving those to give the coq au vin a later shot, so I went with breast with good results.
Lemon Rosemary Chicken (from The Herbal Kitchen)
Ingredients
1 1/2 lbs boneless chicken thighs, cut into 1" chunks
kosher salt and pepper
2 tbsp olive oil
1 medium red onion, cut in half and sliced from root to top
1 1/2 tbsp coarsely chopped rosemary
1/2 cup chicken broth
finely grated zest of 1 lemon
1/3 cup dried currants
1/3 cup chopped pitted green olives
3 tbsp fresh lemon juice
1. Season chicken with salt and pepper. Heat olive oil in large skillet over high heat. Add chicken and sear 3 minutes on each side. Transfer to a warm platter.
2. Adjust heat to medium-low. Add onion and rosemary to the skillet and cook until limp, 3 minutes.
3. Pour in the chicken broth and stir to deglaze.
4. Stir in lemon zest, currants, olives, 1/2 tsp salt, pepper, and browned chicken. Cover and cook over low heat for 15 minutes.
5. Uncover and increase heat to high. Stir in lemon juice and cook until sauce reduces to coat meat with a glaze, 2 - 3 minutes. Serve.
Over the past two years, we've rarely eaten chicken because as an adult it hasn't been my favourite meat and our meat CSA rarely gave us chicken. But now our CSA is changing their system, so it's harder to add extra meats to our standard box, so I'm starting to find myself picking up chicken again on those weeks when the butcher doesn't have pork cheeks to tempt me. This dish isn't really about the chicken (although we had some excellent chicken oysters and skin last night!), but the sauce is so rich for such a short period of time. The mix of sweet currants and salty olives with rich rosemary flavor is perfect. The original calls for chicken thighs, but I was saving those to give the coq au vin a later shot, so I went with breast with good results.
Lemon Rosemary Chicken (from The Herbal Kitchen)
Ingredients
1 1/2 lbs boneless chicken thighs, cut into 1" chunks
kosher salt and pepper
2 tbsp olive oil
1 medium red onion, cut in half and sliced from root to top
1 1/2 tbsp coarsely chopped rosemary
1/2 cup chicken broth
finely grated zest of 1 lemon
1/3 cup dried currants
1/3 cup chopped pitted green olives
3 tbsp fresh lemon juice
1. Season chicken with salt and pepper. Heat olive oil in large skillet over high heat. Add chicken and sear 3 minutes on each side. Transfer to a warm platter.
2. Adjust heat to medium-low. Add onion and rosemary to the skillet and cook until limp, 3 minutes.
3. Pour in the chicken broth and stir to deglaze.
4. Stir in lemon zest, currants, olives, 1/2 tsp salt, pepper, and browned chicken. Cover and cook over low heat for 15 minutes.
5. Uncover and increase heat to high. Stir in lemon juice and cook until sauce reduces to coat meat with a glaze, 2 - 3 minutes. Serve.
Saturday, November 1, 2014
Black Olive Roast Chicken
We don't often have chicken, but I was pleasantly surprised by how much the olive-rosemary paste permeated the meat and the flavors of the potatoes and fennel. Although the roasting time is long on this, it's a pretty low effort meal. You could easily roast this with only thighs or breasts depending on your chicken meat preferences. Traunfeld recommends using a 6lb roaster to make stuffing the bird easier, but we used a smaller 3 or 4lb bird which was far more manageable for a group of 4. The extra herbed olive paste was appreciated too!
One year ago: Silver Packet Flounder with Miso Mayo
Two years ago: Garlicky Sesame Cured Broccoli Salad
Three years ago: Penne with a Cashew-Dill Sauce
Four years ago: Bourbon Pumpkin Cheesecake
Five years ago: Tomato and Sausage Risotto
Black Olive Roast Chicken (from The Herbal Kitchen)
Ingredients
Herbed Olive Paste
1/2 cup pitted oil-cured black olives
2 tbsp thyme leaves
3 tbsp rosemary leaves
grated zest and juice of 1 lemon
2 cloves garlic
1/2 tsp kosher salt
2 tbsp olive oil
Rest
1 1/2 lbs Yukon Gold (or other potatoes), cut into 2" chunks
2 fennel bulbs, white parts only, sliced 1" thick
1 roasting chicken
1. Preheat oven to 425F.
2. Puree olive paste ingredients in food processor until smooth.
3. Put potatoes and fennel in roasting pan and dot with 1/4 of olive paste. Toss.
4. Using poultry sheers, cut along each side of chicken backbone to remove. Turn chicken over and spread it out flat. Loosen the skin over the breast, thigh, and leg and stuff the remaining olive paste under the skin.
5. Lay the chicken over the vegetables, positioning the legs so they point inwards.
6. Roast chicken for 50 - 70 minutes (depending on the size of your chicken) or until the skin is browned and juices run clear. Let the bird rest 10 - 20 minutes before carving.
One year ago: Silver Packet Flounder with Miso Mayo
Two years ago: Garlicky Sesame Cured Broccoli Salad
Three years ago: Penne with a Cashew-Dill Sauce
Four years ago: Bourbon Pumpkin Cheesecake
Five years ago: Tomato and Sausage Risotto
Black Olive Roast Chicken (from The Herbal Kitchen)
Ingredients
Herbed Olive Paste
1/2 cup pitted oil-cured black olives
2 tbsp thyme leaves
3 tbsp rosemary leaves
grated zest and juice of 1 lemon
2 cloves garlic
1/2 tsp kosher salt
2 tbsp olive oil
Rest
1 1/2 lbs Yukon Gold (or other potatoes), cut into 2" chunks
2 fennel bulbs, white parts only, sliced 1" thick
1 roasting chicken
1. Preheat oven to 425F.
2. Puree olive paste ingredients in food processor until smooth.
3. Put potatoes and fennel in roasting pan and dot with 1/4 of olive paste. Toss.
4. Using poultry sheers, cut along each side of chicken backbone to remove. Turn chicken over and spread it out flat. Loosen the skin over the breast, thigh, and leg and stuff the remaining olive paste under the skin.
5. Lay the chicken over the vegetables, positioning the legs so they point inwards.
6. Roast chicken for 50 - 70 minutes (depending on the size of your chicken) or until the skin is browned and juices run clear. Let the bird rest 10 - 20 minutes before carving.
Sunday, November 24, 2013
Chicken, Haloumi and Preserved Lemon Skewers
For some reason, August came home with some haloumi recently. Without an idea for what to use it for, I started searching. Meanwhile, I've been more curious about Australian chefs lately. In particular, I've heard many good things about Donna Hay's book Seasons. I was delighted to see this recipe that would allow me to try a Donna Hay recipe and use the haloumi. This dish requires a little bit of advance planning with the short marinade and threading the oregano on skewers is a bit of an exercise in frustration, but the result is truly delicious for relatively low effort - a bit tart and deliciously easy.
One year ago: Persimmon Spice Cake
Two years ago: Bagel-Egg
Three years ago: Pomegranate and Fennel Salsa Quinoa
Four years ago: Red Velvet Cupcakes
Chicken, Haloumi and Preserved Lemon Skewers (from Seasons)
Ingredients
2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
¼ cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon, flesh removed and rind rinsed
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch oregano
pita bread. to serve
baby spinach leaves, to serve
lemon wedges, to serve
1. Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes.
2. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat.
3. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through.
4. Serve with pita bread, baby spinach leaves and lemon wedges.
One year ago: Persimmon Spice Cake
Two years ago: Bagel-Egg
Three years ago: Pomegranate and Fennel Salsa Quinoa
Four years ago: Red Velvet Cupcakes
Chicken, Haloumi and Preserved Lemon Skewers (from Seasons)
Ingredients
2 x 200g chicken breast fillets, trimmed and cut into pieces
500g haloumi, cut into pieces
¼ cup (60ml) lemon juice
2 tablespoons olive oil
2 tablespoons chopped preserved lemon, flesh removed and rind rinsed
2 cloves garlic, crushed
sea salt and cracked black pepper
2 tablespoons olive oil, extra
1 bunch oregano
pita bread. to serve
baby spinach leaves, to serve
lemon wedges, to serve
1. Place the chicken, haloumi, lemon juice, olive oil, preserved lemon, garlic, salt and pepper in a bowl and toss to combine. Cover and refrigerate for 30 minutes.
2. Heat the extra oil in a large non-stick frying pan or barbecue hot plate over medium heat.
3. Thread the chicken, haloumi and oregano onto skewers and cook for 2–3 minutes each side or until the chicken is cooked through.
4. Serve with pita bread, baby spinach leaves and lemon wedges.
Sunday, November 17, 2013
Grandmother's Chicken with Wild Mushrooms
It's funny what a difference the right cookbook can make. This isn't my first cookbook from Mai Pham, but her other one (The Best of Vietnamese & Thai Cooking) wasn't deemed good enough to make the move. Nothing quite turned out properly and I think I was even convinced that I just didn't like Vietnamese food that much. But given my experience at restaurants, I knew that wasn't the case. Knowing the other book wasn't really authentic Thai food and that I'd been unhappy with the quality of those recipes, I decided to give Vietnamese another chance. Somehow I ended up back with a Mai Pham book, but this time around? I'm so much happier with the results. This is a great weeknight dish. Simple to pull together, but full of rich unami. The dried mushrooms do call for a 30 minute soak, but the dish cooks up very quickly and the rest is just chopping. Don't forget the rice. We both thought the dish was just a bit on the salty side (even homemade stock without added salt), so you might want to reduce the salt in the mushrooms further if you tend to go light on salt like we do.
One year ago: Slow Braised Beef with Potatoes
Two years ago: Roasted Beets with Cumin-Mint Vinaigrette
Three years ago: Mashed Brussels Sprouts
Four years ago: Swiss Chard and Sweet Potato Gratin
Grandmother's Chicken with Wild Mushrooms (from Pleasures of the Vietnamese Table)
Ingredients
2 tbsp soy sauce
2 tsp fish sauce
2 tsp sugar
2 tsp cornstarch
1/2 lb boneless skinless chicken breasts of things, cut into thin bite-sized strips
3 tbsp vegetable oil, divided
2 shallots, sliced
8 dried black mushrooms (or cloud ear), soaked in warm water for 30 minutes, drained, stemmed, and halved
1 cup white or brown mushrooms, cleaned and halved
1 cup oyster mushrooms, cleaned and cut into bite-sized pieces
1/2 tsp salt (see note)
2 tsp chopped garlic
1/2 cup fresh chicken stock
5 sprigs cilantro, cut into 2" lengths
1. Place soy sauce, fish sauce, sugar, and cornstarch in a bowl and stir.
2. Add chicken to sauces and toss to coat.
3. Heat 1 1/2 tbsp of oil in large skillet over moderate heat. Add shallots and stir until fragrant, 20 seconds.
4. Add black mushrooms, white mushrooms, oyster mushrooms, and salt. Cook until mushrooms are soft, 3 - 4 minutes. Transfer to a bowl and keep warm.
5. Add remaining 1 1/2 tbsp oil to pan over medium heat. Add garlic and chicken and stir-fry until meat turns white, 2 - 3 minutes.
6. Add chicken stock and mushrooms and cook until all ingredients are cooked, 3 minutes.
7. Transfer to a plate, garnish with cilantro, and serve.
One year ago: Slow Braised Beef with Potatoes
Two years ago: Roasted Beets with Cumin-Mint Vinaigrette
Three years ago: Mashed Brussels Sprouts
Four years ago: Swiss Chard and Sweet Potato Gratin
Grandmother's Chicken with Wild Mushrooms (from Pleasures of the Vietnamese Table)
Ingredients
2 tbsp soy sauce
2 tsp fish sauce
2 tsp sugar
2 tsp cornstarch
1/2 lb boneless skinless chicken breasts of things, cut into thin bite-sized strips
3 tbsp vegetable oil, divided
2 shallots, sliced
8 dried black mushrooms (or cloud ear), soaked in warm water for 30 minutes, drained, stemmed, and halved
1 cup white or brown mushrooms, cleaned and halved
1 cup oyster mushrooms, cleaned and cut into bite-sized pieces
1/2 tsp salt (see note)
2 tsp chopped garlic
1/2 cup fresh chicken stock
5 sprigs cilantro, cut into 2" lengths
1. Place soy sauce, fish sauce, sugar, and cornstarch in a bowl and stir.
2. Add chicken to sauces and toss to coat.
3. Heat 1 1/2 tbsp of oil in large skillet over moderate heat. Add shallots and stir until fragrant, 20 seconds.
4. Add black mushrooms, white mushrooms, oyster mushrooms, and salt. Cook until mushrooms are soft, 3 - 4 minutes. Transfer to a bowl and keep warm.
5. Add remaining 1 1/2 tbsp oil to pan over medium heat. Add garlic and chicken and stir-fry until meat turns white, 2 - 3 minutes.
6. Add chicken stock and mushrooms and cook until all ingredients are cooked, 3 minutes.
7. Transfer to a plate, garnish with cilantro, and serve.
Sunday, July 7, 2013
Black Pepper and Garlic Chicken Wings
We've gotten in the habit of buying whole chickens and breaking them down. Usually the thighs and breasts get used quickly, but the drumsticks and wings occasionally collect in the freezer. This is a great, low-effort dinner for using up those pieces. It may seem like a lot of garlic and pepper, but I promise it's not too much. I added drumsticks to the recipe below and started those in the oven 25 minutes before the wings and lowered the temperature to 425.
One year ago: Spaghetti with French Breakfast Radishes, Bacon, and Greens
Two years ago: Apricot Plum Crisp
Three years ago: Raspberry Cheesecake Pots
Black Pepper and Garlic Chicken Wings (from Big Small Plates)
Ingredients
1/2 cup mushroom soy sauce
2 tbsp brown sugar
1 tbsp honey
2 tbsp minced garlic
2 tbsp freshly ground black pepper
3 lbs chicken wings, tips discarded and cut at the joint
1. Mix together marinade ingredients. Cover wings with marinade and marinate in refrigerator for 12 - 24 hours.
2. Heat oven to 450F. Arrange wings in shallow roasting pan.
3. Roast for 12 - 18 minutes until skin is dark brown and crisp and meat cooked through. Serve.
One year ago: Spaghetti with French Breakfast Radishes, Bacon, and Greens
Two years ago: Apricot Plum Crisp
Three years ago: Raspberry Cheesecake Pots
Black Pepper and Garlic Chicken Wings (from Big Small Plates)
Ingredients
1/2 cup mushroom soy sauce
2 tbsp brown sugar
1 tbsp honey
2 tbsp minced garlic
2 tbsp freshly ground black pepper
3 lbs chicken wings, tips discarded and cut at the joint
1. Mix together marinade ingredients. Cover wings with marinade and marinate in refrigerator for 12 - 24 hours.
2. Heat oven to 450F. Arrange wings in shallow roasting pan.
3. Roast for 12 - 18 minutes until skin is dark brown and crisp and meat cooked through. Serve.
Sunday, June 30, 2013
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger
This is a quick, easy, low-effort dinner that's surprisingly good. The sauce is quite thin, so make sure you have some crusty bread on hand to sop it up.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger (from In the Kitchen with a Good Appetite)
Ingredients
1 large green tomato (~1/2 lb), sliced 1/2" thick
1 lb boneless, skinless chicken thighs, cut into 1" strips
2 tbsp olive oil
2 tbsp dry sherry
2 tbsp chopped fresh basil, divided
2 cloves garlic, minced
1" piece ginger, grated
1/2 tsp kosher salt
1/2 tsp ground pepper
1. Preheat oven to 400F.
2. In a 9x13" pan, toss all ingredients except 1 tbsp basil. Roast until cooked through, ~20 minutes.
3. Garnish with remaining basil and serve.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger (from In the Kitchen with a Good Appetite)
Ingredients
1 large green tomato (~1/2 lb), sliced 1/2" thick
1 lb boneless, skinless chicken thighs, cut into 1" strips
2 tbsp olive oil
2 tbsp dry sherry
2 tbsp chopped fresh basil, divided
2 cloves garlic, minced
1" piece ginger, grated
1/2 tsp kosher salt
1/2 tsp ground pepper
1. Preheat oven to 400F.
2. In a 9x13" pan, toss all ingredients except 1 tbsp basil. Roast until cooked through, ~20 minutes.
3. Garnish with remaining basil and serve.
Saturday, June 1, 2013
Yogurt-Almond Chicken with a Spinach Sauce
This recipe yields a tender, flavourful chicken with a rich sauce. You'll want to have a bit of rice to soak up the extra sauce. The yogurt should mediate the effects of the chiles, but ours were on the hot side, so if you're averse to heat, you might want to cut them back a bit. We made this using only drumsticks, so feel free to use whatever cut is most convenient for you.
One year ago: Thai-Style Roast Chicken
Two years ago: Tagliatelle with Prosciutto and Orange
Three years ago: Savoury Bread Pudding
Yogurt-Almond Chicken with a Spinach Sauce (from 660 Curries)
Ingredients
Marinade
1 cup yogurt
1/4 cup slivered almonds
6 slices fresh ginger (1 1/2"x1"x1/8")
6 cloves garlic
5 - 7 green chiles, stems removed
1/4 cup finely chopped cilantro
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
2 tsp coarse salt
1/2 tsp cardamom seeds, ground
1/2 tsp whole cloves, ground
Dish
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil, divided
1 medium red onion, cut in half and thinly sliced
4 bay leaves
5 ounces baby spinach
1. To make marinade, combine yogurt, almonds, ginger, garlic, and chiles in blender jar. Puree until smooth.
2. Transfer puree to bowl and fold in cilantro, coriander, cumin, salt, cardamom, and cloves.
3. Add chicken to marinade and coat. Refrigerate, covered, for 1 hour to overnight.
4. Heat 2 tbsp oil in large skillet over medium-high heat. Add onion and bay leaves and cook until onion is soft and light brown, 3 - 4 minutes. Transfer to plate.
5. Add remaining 2 tbsp oil to skillet. Remove chicken from marinade (reserving marinade separately) and add to skillet. Sear until lightly browned, 3 minutes per side.
6. Spread reserved marinade over chicken and add cooked onion and 1/2 cup water. Reduce heat to medium-low, cover, and braise until cooked through, 25 - 30 minutes. Transfer to serving platter.
7. Raise heat to medium-high and bowl sauce uncovered until thickened, 5 - 8 minutes.
8. Stir in spinach, a handful at a time, until wilted into sauce.
9. Spoon spinach sauce over chicken and serve.
One year ago: Thai-Style Roast Chicken
Two years ago: Tagliatelle with Prosciutto and Orange
Three years ago: Savoury Bread Pudding
Yogurt-Almond Chicken with a Spinach Sauce (from 660 Curries)
Ingredients
Marinade
1 cup yogurt
1/4 cup slivered almonds
6 slices fresh ginger (1 1/2"x1"x1/8")
6 cloves garlic
5 - 7 green chiles, stems removed
1/4 cup finely chopped cilantro
1 tbsp coriander seeds, ground
2 tsp cumin seeds, ground
2 tsp coarse salt
1/2 tsp cardamom seeds, ground
1/2 tsp whole cloves, ground
Dish
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil, divided
1 medium red onion, cut in half and thinly sliced
4 bay leaves
5 ounces baby spinach
1. To make marinade, combine yogurt, almonds, ginger, garlic, and chiles in blender jar. Puree until smooth.
2. Transfer puree to bowl and fold in cilantro, coriander, cumin, salt, cardamom, and cloves.
3. Add chicken to marinade and coat. Refrigerate, covered, for 1 hour to overnight.
4. Heat 2 tbsp oil in large skillet over medium-high heat. Add onion and bay leaves and cook until onion is soft and light brown, 3 - 4 minutes. Transfer to plate.
5. Add remaining 2 tbsp oil to skillet. Remove chicken from marinade (reserving marinade separately) and add to skillet. Sear until lightly browned, 3 minutes per side.
6. Spread reserved marinade over chicken and add cooked onion and 1/2 cup water. Reduce heat to medium-low, cover, and braise until cooked through, 25 - 30 minutes. Transfer to serving platter.
7. Raise heat to medium-high and bowl sauce uncovered until thickened, 5 - 8 minutes.
8. Stir in spinach, a handful at a time, until wilted into sauce.
9. Spoon spinach sauce over chicken and serve.
Tuesday, April 30, 2013
Black Bean Chicken
This dish is super quick and easy, but packs a lot of flavour. We cut back on the chicken and increased the peppers keeping the marinade and sauce the same, but you could easily increase the chicken instead.
One year ago: Watercress, Endive, and Blue Cheese Salad
Black Bean Chicken (from Every Grain of Rice)
Ingredients
2 boneless chicken thighs (225g), cut into 3/8" cubes
1 small green bell pepper or 1/2 each red and green
3 tbsp cooking oil
3 garlic cloves, sliced
an equivalent amount of ginger, peeled and sliced
2 tbsp fermented black beans, rinsed and drained
1 - 2 tsp ground chilies
2 tbsp finely sliced spring onion greens
1 tsp sesame oil
Marinade
1 tbsp Shaoxing wine
1/4 tsp salt
1 1/2 tsp potato flour
1 tsp light soy sauce
1 tsp dark soy sauce
1. Mix chicken with marinade ingredients. Set aside.
2. Cut peppers into small squares to match chicken.
3. Heat wok over high heat and add 1 tbsp of oil. Add pepper and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside.
4. Reheat wok over high heat. Add remainder of oil. Add chicken with marinade and stir-fry to separate pieces.
5. When chicken is pale, add garlic and ginger and stir-fry until fragrant.
6. Add ground chili and return peppers to wok.
7. Stir-fry until chicken is cooked through. Remove from heat. Stir in spring onions and sesame oil. Serve.
One year ago: Watercress, Endive, and Blue Cheese Salad
Black Bean Chicken (from Every Grain of Rice)
Ingredients
2 boneless chicken thighs (225g), cut into 3/8" cubes
1 small green bell pepper or 1/2 each red and green
3 tbsp cooking oil
3 garlic cloves, sliced
an equivalent amount of ginger, peeled and sliced
2 tbsp fermented black beans, rinsed and drained
1 - 2 tsp ground chilies
2 tbsp finely sliced spring onion greens
1 tsp sesame oil
Marinade
1 tbsp Shaoxing wine
1/4 tsp salt
1 1/2 tsp potato flour
1 tsp light soy sauce
1 tsp dark soy sauce
1. Mix chicken with marinade ingredients. Set aside.
2. Cut peppers into small squares to match chicken.
3. Heat wok over high heat and add 1 tbsp of oil. Add pepper and stir-fry until hot and slightly cooked, but still crisp. Remove and set aside.
4. Reheat wok over high heat. Add remainder of oil. Add chicken with marinade and stir-fry to separate pieces.
5. When chicken is pale, add garlic and ginger and stir-fry until fragrant.
6. Add ground chili and return peppers to wok.
7. Stir-fry until chicken is cooked through. Remove from heat. Stir in spring onions and sesame oil. Serve.
Tuesday, April 23, 2013
Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad
For some reason, this recipe feels closer in style to something I would've cooked a couple of years ago. Only one dish is needed to create a satisfying meal that's full of flavor. The original recipe calls for cooking the chicken on a griddle pan and then slicing it once it's cool. I opted for pre-slicing the chicken and pan-frying for a slightly quicker meal, albeit minus delicious char marks. Of course, I don't own a griddle pan and don't know many people who do. I also doubled the amount of broccoli included in the recipe below.
One year ago: Butter Lettuce and Clementine Salad with Brown Butter Dressing
Three years ago: Gorgonzola Drop Biscuits
Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad (from Mighty Spice)
Ingredients
1/3 cup almonds, toasted
500g boneless, skinless chicken thighs, sliced into 1" strips
3/4 cup couscous
1 1/2 cups roughly chopped sprouting broccoli
2 large handfuls mint leaves, roughly chopped
juice of 1 lemon
2 tbsp olive oil
salt and pepper
Spice Paste
1 garlic clove
1 red chili
1" piece ginger, roughly chopped
1 handful mint leaves, roughly chopped
1 tsp ground cumin
1/2 tsp turmeric
juice of 1 lemon
2 tbsp olive oil
1/2 tsp sea salt
1. Put all spice paste ingredients in food processor and blend until smooth.
2. Place chicken in bowl and add paste. Mix well. Cover and marinate 30 minutes - overnight.
3. Pour couscous into a large mixing bowl. Pour 1 cup of warm water over, cover, and let stand 10 minutes or until tender.
4. Heat a skillet over high heat. Cook chicken. Set aside.
5. Meanwhile, bring a saucepan of water to a boil. Add broccoli and cook until tender, 3 - 4 minutes. Drain and shock with cold water.
6. Add chicken, broccoli, almonds, mint, lemon juice, and oil to couscous. Season with salt and pepper to taste. Serve.
One year ago: Butter Lettuce and Clementine Salad with Brown Butter Dressing
Three years ago: Gorgonzola Drop Biscuits
Chargrilled Moroccan Chicken, Sprouting Broccoli and Couscous Salad (from Mighty Spice)
Ingredients
1/3 cup almonds, toasted
500g boneless, skinless chicken thighs, sliced into 1" strips
3/4 cup couscous
1 1/2 cups roughly chopped sprouting broccoli
2 large handfuls mint leaves, roughly chopped
juice of 1 lemon
2 tbsp olive oil
salt and pepper
Spice Paste
1 garlic clove
1 red chili
1" piece ginger, roughly chopped
1 handful mint leaves, roughly chopped
1 tsp ground cumin
1/2 tsp turmeric
juice of 1 lemon
2 tbsp olive oil
1/2 tsp sea salt
1. Put all spice paste ingredients in food processor and blend until smooth.
2. Place chicken in bowl and add paste. Mix well. Cover and marinate 30 minutes - overnight.
3. Pour couscous into a large mixing bowl. Pour 1 cup of warm water over, cover, and let stand 10 minutes or until tender.
4. Heat a skillet over high heat. Cook chicken. Set aside.
5. Meanwhile, bring a saucepan of water to a boil. Add broccoli and cook until tender, 3 - 4 minutes. Drain and shock with cold water.
6. Add chicken, broccoli, almonds, mint, lemon juice, and oil to couscous. Season with salt and pepper to taste. Serve.
Wednesday, April 3, 2013
Minty Chicken Strips with Coconut
I love mint. The boy sometimes teases me for being the only person who knows who eats the mint out of a mojito. Why would I waste it? This recipe combines delicious mint with cilantro, coconut, and a bit of heat from the garam masala. I primarily chose this recipe because we had mint that was starting to wilt and I may have over-invested in cilantro more than a week ago. By over-invested, I mean that I couldn't pass on a giant bushel of cilantro at the farmer's market that was selling for 60 cents. I'm fairly sure I've picked at least 2 cups off of it now and I'm only down to the size that you normally see at supermarkets. Luckily for me, it was a very good choice. Other than the marinade time, the dish comes together very quickly. The coconut-onion paste yields an almost creamy sauce and the dish looks great with its combination of yellow (turmeric), red (tomato), and green (herbs). It's a great option for an easy weeknight dinner even if it does dirty a few dishes.
One year ago: Changde Clay-Bowl Chicken
Three years ago: A Trip Down Memory Lane
Minty Chicken Strips with Coconut (660 Curries)
Ingredients
1/2 cup Hara masala (recipe below makes 1 cup, so scale in half if you don't want leftovers)
1/4 cup yogurt
1 1/2 tsp coarse salt
2 lb boneless, skinless chicken breasts, cut into 1" wide strips
4 tbsp canola oil, divided
1 large red onion, finely chopped and divided
2 tsp Usha Raikar's garam masala
1/4 tsp ground turmeric
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
1. Combine Hara masala, yogurt, and salt in medium bowl. Add chicken strips and toss to coat. Refrigerate covered for 30 minutes - 2 hours.
2. Heat 2 tbsp oil in large skillet over medium-high heat. Add half of onion and stir-fry until light brown around edges, 2 - 3 minutes.
3. Add tomato, garam masala, and turmeric. Stew, uncovered until tomato softens, 3 - 5 minutes.
4. Add chicken with marinade and cook uncovered over medium heat until cooked through, 8 - 10 minutes.
5. Meanwhile, heat remaining 2 tbsp oil in a medium skillet over medium-high heat. Add remaining onion and stir-fry until light brown, 3 - 5 minutes.
6. Stir coconut into onion and cook until lightly browned, 2 minutes.
7. Pour 1/2 cup water into onion-coconut mixture and transfer mixture to blender. Puree.
8. Add pureed paste to cooked chicken. Stir and serve.
Hara masal
1 cup firmly packed cilantro
1 cup firmly packed mint
8 cloves garlic
4 lengthwise slices ginger (2 1/2"x1"x1/4")
1. Stuff all ingredients in food processor and chop until minced.
One year ago: Changde Clay-Bowl Chicken
Three years ago: A Trip Down Memory Lane
Minty Chicken Strips with Coconut (660 Curries)
Ingredients
1/2 cup Hara masala (recipe below makes 1 cup, so scale in half if you don't want leftovers)
1/4 cup yogurt
1 1/2 tsp coarse salt
2 lb boneless, skinless chicken breasts, cut into 1" wide strips
4 tbsp canola oil, divided
1 large red onion, finely chopped and divided
2 tsp Usha Raikar's garam masala
1/4 tsp ground turmeric
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, reconstituted
1. Combine Hara masala, yogurt, and salt in medium bowl. Add chicken strips and toss to coat. Refrigerate covered for 30 minutes - 2 hours.
2. Heat 2 tbsp oil in large skillet over medium-high heat. Add half of onion and stir-fry until light brown around edges, 2 - 3 minutes.
3. Add tomato, garam masala, and turmeric. Stew, uncovered until tomato softens, 3 - 5 minutes.
4. Add chicken with marinade and cook uncovered over medium heat until cooked through, 8 - 10 minutes.
5. Meanwhile, heat remaining 2 tbsp oil in a medium skillet over medium-high heat. Add remaining onion and stir-fry until light brown, 3 - 5 minutes.
6. Stir coconut into onion and cook until lightly browned, 2 minutes.
7. Pour 1/2 cup water into onion-coconut mixture and transfer mixture to blender. Puree.
8. Add pureed paste to cooked chicken. Stir and serve.
Hara masal
1 cup firmly packed cilantro
1 cup firmly packed mint
8 cloves garlic
4 lengthwise slices ginger (2 1/2"x1"x1/4")
1. Stuff all ingredients in food processor and chop until minced.
Stewed Chicken in a Mustard Greens-Spinach Sauce
I feel a little weird posting two saags in one week, but I think I'd feel worse skipping this recipe entirely. If the cook time is too long for you, you could certainly switch to using chopped boneless chicken and reducing the simmer time. You'll still have to invest the time caramelizing the onions, but sometimes time is required for a delicious outcome. I used all mustard greens (using the other half of my $1 mustard green investment!).
One year ago: Cucumber-Sesame Salad
Two years ago: Baked Potato with Barbecued Beef
Three years ago: Cherry Tomato Pizza Margherita
Stewed Chicken in a Mustard Greens-Spinach Sauce (from 660 Curries)
Ingredients
1/2 cup plain yogurt
2 tbsp finely chopped cilantro
1 tbsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp cayenne
1 tsp coarse salt
1/4 tsp ground turmeric
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil
1 medium red onion, finely chopped
8 ounces mustard greens, coarsely chopped
8 ounces spinach leaves, coarsely chopped
1 tsp rock salt, pounded
1. Whisk yogurt, cilantro, coriander, cumin, cayenne, coarse salt, and turmeric together in small bowl. Place chicken in baking dish and coat with yogurt mixture. Refrigerate covered for at least 1 hour or overnight.
2. Heat 2 tbsp oil in large skillet over medium-high heat. Add chicken pieces, reserving marinade. Cook chicken until light brown on both sides, 5 minutes per side. Transfer to a plate.
3. Pour remaining 2 tbsp oil into skillet and heat over medium-high heat. Add onion and garlic. Reduce heat to medium-low, cover, and cook, stirring occasionally, until caramel brown, 15 - 20 minutes.
4. Add greens a handful at a time, cover skillet, and allow steam to wilt. Repeat.
5. Stir in reserved marinade and 1/2 cup water. Cook uncovered until greens soften and marinade cooks, 3 - 7 minutes.
6. Return chicken to skillet, meat side down. Spoon greens and sauce over chicken. Cover and simmer until cooked through, 15 - 20 minutes. Remove chicken.
7. Transfer greens and liquid to food processor and process to create a sauce.
8. Spoon sauce over chicken, sprinkle with rock salt, and serve.
One year ago: Cucumber-Sesame Salad
Two years ago: Baked Potato with Barbecued Beef
Three years ago: Cherry Tomato Pizza Margherita
Stewed Chicken in a Mustard Greens-Spinach Sauce (from 660 Curries)
Ingredients
1/2 cup plain yogurt
2 tbsp finely chopped cilantro
1 tbsp coriander seeds, ground
1 tsp cumin seeds, ground
1 tsp cayenne
1 tsp coarse salt
1/4 tsp ground turmeric
1 chicken, skin removed, cut into 8 pieces
4 tbsp canola oil
1 medium red onion, finely chopped
8 ounces mustard greens, coarsely chopped
8 ounces spinach leaves, coarsely chopped
1 tsp rock salt, pounded
1. Whisk yogurt, cilantro, coriander, cumin, cayenne, coarse salt, and turmeric together in small bowl. Place chicken in baking dish and coat with yogurt mixture. Refrigerate covered for at least 1 hour or overnight.
2. Heat 2 tbsp oil in large skillet over medium-high heat. Add chicken pieces, reserving marinade. Cook chicken until light brown on both sides, 5 minutes per side. Transfer to a plate.
3. Pour remaining 2 tbsp oil into skillet and heat over medium-high heat. Add onion and garlic. Reduce heat to medium-low, cover, and cook, stirring occasionally, until caramel brown, 15 - 20 minutes.
4. Add greens a handful at a time, cover skillet, and allow steam to wilt. Repeat.
5. Stir in reserved marinade and 1/2 cup water. Cook uncovered until greens soften and marinade cooks, 3 - 7 minutes.
6. Return chicken to skillet, meat side down. Spoon greens and sauce over chicken. Cover and simmer until cooked through, 15 - 20 minutes. Remove chicken.
7. Transfer greens and liquid to food processor and process to create a sauce.
8. Spoon sauce over chicken, sprinkle with rock salt, and serve.
Saturday, March 30, 2013
Cubed Chicken with Tomatoes and Fresh Coconut
The stereotype for Indian curries is often very rich, heavy dishes. This dish is far from that stereotype with the bright flavor of coconut and a bit of heat. Light and fresh, this is a great quick and easy dinner.
One year ago: Bulgur and vegetable pilaf
Two years ago: Roasted Vegetables with Hazelnut Gremolata
Three years ago: Lemon Sabayon
Cubed Chicken with Tomatoes and Fresh Coconut (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp black or yellow mustard seeds
4 medium garlic cloves, cut into thin slivers
1 1/4 lb boneless, skinless chicken breasts, cut into 1" pieces
1 large tomato, cored and finely chopped
2 tbsp finely chopped cilantro
2 tsp Kolhapuri masala
1. Heat oil in large skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until seeds stop popping, 30 seconds.
2. Add garlic slivers.
3. Add chicken and stir-fry to sear, 3 - 5 minutes.
4. Add tomato, cilantro, masala, salt, and turmeric. Stir. Reduce heat to medium-low, cover, and simmer until cooked, 8 - 10 minutes.
5. Stir in coconut. Let warm a minute or two in serve.
One year ago: Bulgur and vegetable pilaf
Two years ago: Roasted Vegetables with Hazelnut Gremolata
Three years ago: Lemon Sabayon
Cubed Chicken with Tomatoes and Fresh Coconut (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp black or yellow mustard seeds
4 medium garlic cloves, cut into thin slivers
1 1/4 lb boneless, skinless chicken breasts, cut into 1" pieces
1 large tomato, cored and finely chopped
2 tbsp finely chopped cilantro
2 tsp Kolhapuri masala
1. Heat oil in large skillet over medium-high heat. Add mustard seeds, cover skillet, and cook until seeds stop popping, 30 seconds.
2. Add garlic slivers.
3. Add chicken and stir-fry to sear, 3 - 5 minutes.
4. Add tomato, cilantro, masala, salt, and turmeric. Stir. Reduce heat to medium-low, cover, and simmer until cooked, 8 - 10 minutes.
5. Stir in coconut. Let warm a minute or two in serve.
Wok-Seared Chicken Breasts with a Fennel-Tomato Sauce
Hello, my name is Amy and I'm an Indian food addict (Hi, Amy!). I know I go through phases with my cooking, but Indian seems to be one style that I come back to often. And when I come back, I remember how much I love it and don't want to stop cooking it! Of course, it really doesn't hurt that with a stocked Indian cupboard, it's cheap for me to make Indian food. For example, for this recipe, I needed to buy a tomato, cilantro, and a red onion. That's it! (The chicken was hiding pre-cut in the freezer.) One note if you're considering jumping on the bandwagon, it's worth seeking out an Indian store (or other ethnic market to buy spices from). My 200g bag of cumin seeds was $2.50 at the Indian store compared to $5 for a tiny bottle at the grocery store.
This particular dish is full of Indian flavour with a slightly smoky twist and delicate fennel. Restaurant quality, healthy, and ready in less than 30 minutes.
One year ago: Homemade pork and veal sausage
Two years ago: Raspberry Lemon Souffle
Three years ago: Guacamole Burger
Wok-Seared Chicken Breasts with a Fennel-Tomato Sauce (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
1 tsp fennel seeds
1 small red onion, finely chopped
4 large cloves garlic, finely chopped
3 lengthwise slices fresh ginger (2 1/2"x1"x1/8"), finely chopped
1 lb boneless, skinless chicken breasts, cut into 1" pieces
1 medium-size tomato, cored and finely chopped
2 tbsp dried fenugreek leaves, soaked in bowl of water and skimmed off before use
2 tbsp finely chopped cilantro
1 1/2 tsp coarse salt
1/2 tsp cayenne
1/4 tsp ground turmeric
1/2 tsp Punjabi garam masala
1. Preheat a wok over medium-high heat. Drizzle in oil. Sprinkle in cumin and fennel seeds and let sizzle, 5 - 10 seconds.
2. Add onion, garlic, and ginger and stir-fry until light brown, 2 minutes.
3. Add chicken and sear, 5 minutes.
4. Add tomato, fenugreek, cilantro, salt, cayenne, and turmeric. Cook, uncovered until tomato has softened, 2 minutes.
5. Pour in 1/4 cup water and stir. Reduce heat to medium-low, cover, and simmer until chicken is cooked, 5 - 7 minutes.
6. Stir in garam masala and serve.
This particular dish is full of Indian flavour with a slightly smoky twist and delicate fennel. Restaurant quality, healthy, and ready in less than 30 minutes.
One year ago: Homemade pork and veal sausage
Two years ago: Raspberry Lemon Souffle
Three years ago: Guacamole Burger
Wok-Seared Chicken Breasts with a Fennel-Tomato Sauce (from 660 Curries)
Ingredients
2 tbsp canola oil
1 tsp cumin seeds
1 tsp fennel seeds
1 small red onion, finely chopped
4 large cloves garlic, finely chopped
3 lengthwise slices fresh ginger (2 1/2"x1"x1/8"), finely chopped
1 lb boneless, skinless chicken breasts, cut into 1" pieces
1 medium-size tomato, cored and finely chopped
2 tbsp dried fenugreek leaves, soaked in bowl of water and skimmed off before use
2 tbsp finely chopped cilantro
1 1/2 tsp coarse salt
1/2 tsp cayenne
1/4 tsp ground turmeric
1/2 tsp Punjabi garam masala
1. Preheat a wok over medium-high heat. Drizzle in oil. Sprinkle in cumin and fennel seeds and let sizzle, 5 - 10 seconds.
2. Add onion, garlic, and ginger and stir-fry until light brown, 2 minutes.
3. Add chicken and sear, 5 minutes.
4. Add tomato, fenugreek, cilantro, salt, cayenne, and turmeric. Cook, uncovered until tomato has softened, 2 minutes.
5. Pour in 1/4 cup water and stir. Reduce heat to medium-low, cover, and simmer until chicken is cooked, 5 - 7 minutes.
6. Stir in garam masala and serve.
Sunday, March 17, 2013
Numbing-and-Hot Chicken
Sometimes I think I have too many favourite foods to cook, but I do find myself regularly going back to Dunlop's Chinese treasures. One of the best things about her recipes are how quickly they come together. This dish packs plenty of flavour into a beautiful package - shiny chicken, red peppers, and green scallions. The Sichuan pepper gives a bit of numbness to the dish and the chili gives a bit of heat. For once I decided to actually follow the deep-frying directions properly (using lard instead of peanut oil) and the chicken came out beautifully cooked.
One year ago: Cabbage with Coconut Milk
Two years ago: West African Peanut Soup
Three years ago: Mango and Avocado Salad
Numbing-and-Hot Chicken (from Revolutionary Chinese Cookbook)
Ingredients
12 ounces chicken thighs or breast, cut into bite-size cubes
1 small red bell pepper, cut into bite-size squares
1 fresh red chili, thinly sliced, or 1 tsp dried chili flakes
3 scallions, white parts cut into 1 1/2" pieces
1 tsp whole Sichuan pepper, crushed in a mortar and pestle
1 tsp sesame oil
peanut oil for deep-frying
Marinade
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1/4 tsp dark soy sauce
1 tbsp potato flour mixed with 1 tbsp cold water
Sauce
1 tbsp light soy sauce
1 tbsp clear rice vinegar
1/2 tsp potato flour
3 tbsp chicken stock or water
1. Place chicken cubes in bowl and add marinade ingredients. Mix well and set aside.
2. Combine sauce ingredients in small bowl and set aside.
3. Heat oil for deep-frying in wok over high flame to 350 - 400F. Add chicken and stir for 30 seconds until pieces separate and become pale. Remove from oil with slotted spoon.
4. Allow oil to reheat. Fry chicken again until golden. Remove and set aside.
5. Drain off all but 3 tbsp of oil.
6. Return wok to heat and add red bell pepper, chili, scallions, and Sichuan pepper. Stir-fry until fragrant.
7. Stir in chicken. Add sauce and stir-fry as sauce thickens.
8. Off heat, stir in sesame oil and serve.
One year ago: Cabbage with Coconut Milk
Two years ago: West African Peanut Soup
Three years ago: Mango and Avocado Salad
Numbing-and-Hot Chicken (from Revolutionary Chinese Cookbook)
Ingredients
12 ounces chicken thighs or breast, cut into bite-size cubes
1 small red bell pepper, cut into bite-size squares
1 fresh red chili, thinly sliced, or 1 tsp dried chili flakes
3 scallions, white parts cut into 1 1/2" pieces
1 tsp whole Sichuan pepper, crushed in a mortar and pestle
1 tsp sesame oil
peanut oil for deep-frying
Marinade
1 tbsp Shaoxing wine
1 tbsp light soy sauce
1/4 tsp dark soy sauce
1 tbsp potato flour mixed with 1 tbsp cold water
Sauce
1 tbsp light soy sauce
1 tbsp clear rice vinegar
1/2 tsp potato flour
3 tbsp chicken stock or water
1. Place chicken cubes in bowl and add marinade ingredients. Mix well and set aside.
2. Combine sauce ingredients in small bowl and set aside.
3. Heat oil for deep-frying in wok over high flame to 350 - 400F. Add chicken and stir for 30 seconds until pieces separate and become pale. Remove from oil with slotted spoon.
4. Allow oil to reheat. Fry chicken again until golden. Remove and set aside.
5. Drain off all but 3 tbsp of oil.
6. Return wok to heat and add red bell pepper, chili, scallions, and Sichuan pepper. Stir-fry until fragrant.
7. Stir in chicken. Add sauce and stir-fry as sauce thickens.
8. Off heat, stir in sesame oil and serve.
Monday, January 21, 2013
Roasted Chicken with Clementines and Arak
Citrus, anise, and a hint of mustard are a good combination. I was pleasantly surprised by how much I liked this dish. While the recipe calls for arak, I substituted vermouth and wasn't disappointed.
One year ago: Torta di Gorgonzola
Two years ago: Beer Cheese Soup
Three years ago: Black Bean Soup
Roasted Chicken with Clementines and Arak (from Jerusalem)
Ingredients
6 1/2 tbsp arak, ouzo, Pernod, or vermouth
4 tbsp olive oil
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (500g)
1 large chicken divided into 8 pieces or skin-on, bone-in thighs
4 clementines, unpeeled, cut horizontally into 1/4" slices
1 tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
1. Put first six ingredients in large bowl and add 2 1/2 tsp salt and 1 1/2 tsp black pepper. Whisk well.
2. Trim fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges.
3. Add fennel to liquids along with chicken, clementine, thyme, and fennel seeds. Leave to marinate in fridge for a few hours or overnight.
4. Preheat oven to 475F. Transfer everything to baking sheet with chicken skin side up. Roast 35 - 45 minutes. Remove from oven.
5. Place chicken, fennel, and clementines in serving dish and cover to keep warm.
6. Pour liquids into small saucepan and bring to boil. Simmer until reduced by 1/3. Pour over chicken and serve.
One year ago: Torta di Gorgonzola
Two years ago: Beer Cheese Soup
Three years ago: Black Bean Soup
Roasted Chicken with Clementines and Arak (from Jerusalem)
Ingredients
6 1/2 tbsp arak, ouzo, Pernod, or vermouth
4 tbsp olive oil
3 tbsp orange juice
3 tbsp lemon juice
2 tbsp grain mustard
3 tbsp light brown sugar
2 medium fennel bulbs (500g)
1 large chicken divided into 8 pieces or skin-on, bone-in thighs
4 clementines, unpeeled, cut horizontally into 1/4" slices
1 tbsp thyme leaves
2 1/2 tsp fennel seeds, lightly crushed
1. Put first six ingredients in large bowl and add 2 1/2 tsp salt and 1 1/2 tsp black pepper. Whisk well.
2. Trim fennel and cut each bulb in half lengthwise. Cut each half into 4 wedges.
3. Add fennel to liquids along with chicken, clementine, thyme, and fennel seeds. Leave to marinate in fridge for a few hours or overnight.
4. Preheat oven to 475F. Transfer everything to baking sheet with chicken skin side up. Roast 35 - 45 minutes. Remove from oven.
5. Place chicken, fennel, and clementines in serving dish and cover to keep warm.
6. Pour liquids into small saucepan and bring to boil. Simmer until reduced by 1/3. Pour over chicken and serve.
Tuesday, January 8, 2013
Roast Chicken with Sumac, Za'atar, and Lemon
This month you may be noticing a lot of Middle Eastern style dishes as I explore Ottolenghi's new book Jerusalem. This recipe is technically from his earlier cookbook, but I was in a bind for dinner and this fit the bill. Technically, it does require a bit of planning ahead, so ideally, start this one the night before. The lemon and herby za'atar work quite well together.
One year ago: Pork Tenderloin in Creamy Mustard Sauce
Two years ago: Minestrina Tricolore
Three years ago: Corn and Black Bean Tamale Pie
Roast Chicken with Sumac, Za'atar, and Lemon (from Ottolenghi)
Ingredients
1 large chicken, divided into quarters
2 red onion, thinly sliced
2 garlic cloves, minced
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
200ml chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za'atar
20g unsalted butter
50g pine n uts
4 tbsp chopped parsley
1. In a large bowl, mix together chicken, onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Leave in fridge to marinate for a few hours or overnight.
2. Preheat oven to 400F. Transfer chicken skin-side up and marinade to a baking dish lined with foil. Sprinkle za'atar over chicken. Roast for 30 - 40 minutes.
3. Meanwhile, melt butter in a small frying pan, add pine nuts, and cook over moderate heat until golden.
4. Sprinkle cooked chicken with chopped parsley and pine nuts and serve.
One year ago: Pork Tenderloin in Creamy Mustard Sauce
Two years ago: Minestrina Tricolore
Three years ago: Corn and Black Bean Tamale Pie
Roast Chicken with Sumac, Za'atar, and Lemon (from Ottolenghi)
Ingredients
1 large chicken, divided into quarters
2 red onion, thinly sliced
2 garlic cloves, minced
4 tbsp olive oil
1 1/2 tsp ground allspice
1 tsp ground cinnamon
1 tbsp sumac
1 lemon, thinly sliced
200ml chicken stock
1 1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp za'atar
20g unsalted butter
50g pine n uts
4 tbsp chopped parsley
1. In a large bowl, mix together chicken, onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Leave in fridge to marinate for a few hours or overnight.
2. Preheat oven to 400F. Transfer chicken skin-side up and marinade to a baking dish lined with foil. Sprinkle za'atar over chicken. Roast for 30 - 40 minutes.
3. Meanwhile, melt butter in a small frying pan, add pine nuts, and cook over moderate heat until golden.
4. Sprinkle cooked chicken with chopped parsley and pine nuts and serve.
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