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Category Archives: Poultry

Chicken Paprikash

April 17, 2017

I saw Michael Symon make this recipe on some show and was reminded of a dish my Mom used to make for us… so I kind of blended the two and came up with my own version.. it is a great weekday, healthy meal to serve your family…

  • 5 to 6 chicken drumsticks, with skin
  • 1 tablespoon sweet paprika
  • 4 garlic cloves, grated
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt

Mix the paprika, garlic, oil and salt in a small bowl. Rub all over the chicken and marinate for 2 to 3 hours.

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh thyme
  • 1 large yellow onion, chopped
  • 1 small green pepper, chopped
  • 1 small red pepper, chopped
  • 1 tablespoon sweet paprika
  • 14 ounces crushed tomato
  • 2 cups chicken broth
  • Salt
  • 1 cup sour cream
  • 1 tablespoon all purpose flour
  • ½ cup parsley, chopped
  • ½ cup dill, chopped

Heat a heavy saucepan with the butter and olive oil. Brown the chicken pieces on medium high heat on all sides. Take out of the pan and keep the chicken pieces aside. Add the thyme, onion, peppers and paprika. Saute on medium heat for 5 to 6 minutes. Add the crushed tomato and sauté for another 4 to 5 minutes on medium heat. Add the chicken back to the pan with the chicken broth. Bring to a boil and simmer on lower heat, covered for 15 to 20 minutes. Take the lid off the take the chicken pieces out to take off the bone (you can leave on the bone if desired). In the meantime, add the flour to the sour cream, mix well and add to the pan. Mix well and add salt if needed. Add the parsley and dill. Mix well and serve with egg noodles.

 

Greek Style Crispy Chicken Thighs

April 4, 2017
  • 4 to 6 bone-in chicken thighs with skin on
  • Salt
  • 2 tablespoons olive oil

Marinade/Sauce

  • Juice of 4 lemons
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, grated
  • ½ cup fresh parsley, chopped
  • 2 teaspoons salt

Mix all the ingredients in a small bowl and keep aside.

Marinate the chicken thighs in ¼ cup of the marinade and another teaspoon of salt for 2 to 3 hours in the fridge. Take out of fridge half an hour before cooking.

Preheat oven to 425 degrees F.

Heat a heavy frying pan or a cast iron pan with the 2 tablespoons olive oil till very hot. Place the chicken thighs skin side down and cook on medium high heat for about 12 minutes while moving around the chicken thighs a bit. Transfer to the oven and bake for another 12 minutes with the skin side down. Take out of oven and flip over the thighs and bake for another 5 minutes until the skin is super crispy and the chicken is cooked through.

Serve right away with a teaspoon of sauce over the thighs.

Udon Noodles with Sausage and Shrimp

March 29, 2017
  • 1 pound udon noodles, prepared according to package directions
  • 2 tablespoons peanut oil
  • 3 sausage links, casings off and crumbled (I used Korean style sausages)
  • 1 large onion, sliced
  • 3 garlic cloves, sliced
  • 2 cups broccoli florets
  • ½ pound shrimp, deveined and cleaned
  • Salt

Sauce

  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon Worcestershire sauce
  • ½ cup chicken broth
  • 2 teaspoons corn starch

Mix all the ingredients for the sauce and keep aside.

Heat a wok like saucepan with the peanut oil. Add the crumbled sausage and sauté on medium high heat for 4 to 5 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the broccoli and cook for 3 to 4 minutes. Add the udon noodles and sauce. Bring to a boil and add the shrimp. Mix well, cook for another 2 to 3 minutes till the shrimp is cooked through, adjust the seasonings and serve.

 

Mango Coconut Green Chicken Curry

March 27, 2017
  • 2 + 1 tablespoons coconut oil
  • 1 inch ginger, grated
  • 3 garlic cloves, chopped
  • 2 kaffir lime leaves
  • 1 tablespoon green curry paste
  • 1 teaspoon coriander powder
  • 2 cups mango chunks
  • 1 can coconut milk (13 ½ ounces)
  • 2 teaspoons fish sauce
  • Juice of one lime
  • 1 cup Thai basil, chopped and divided in half
  • 1 medium yellow onion, sliced
  • 1 large red pepper, sliced
  • 1 pound chicken breast, sliced thin
  • Sugar to taste
  • Salt to taste

Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.

 

 

Paella with Chorizo and Chicken

March 14, 2017

This was a great hit at a get together I had recently at our home. I love making paellas, especially because they fit the ‘one pot meal’ category really well. This particular one is very flavorful with lots of chorizo and smoked paprika. The great thing is I was able to make it in advance and it actually tastes better as it sits.

  • 4 to 5 chicken thighs, with bone, skinless
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika

Sprinkle the salt and smoked paprika all over the chicken thighs and let sit for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil
  • ½ cup dried chorizo, chopped
  • 1 medium yellow onion, chopped
  • 1 medium red pepper, chopped
  • 4 garlic cloves, chopped
  • 1 bay leaf
  • ½ teaspoon Spanish saffron
  • ½ cup tomato puree
  • 2 cups short grain rice
  • 4 cups chicken broth
  • Salt
  • 1 cup frozen peas
  • ½ cup cilantro, chopped
  • ½ cup parsley, chopped
  • 1 small tomato, chopped

Heat the olive oil in a paella pan. Brown the chicken thighs on both sides, about 3 to 4 minutes each. Take out and add the chorizo. Saute on medium heat for 3 to 4 minutes. Add the onion, pepper and garlic. Saute on medium heat for 3 to 4 minute. Add the bay, saffron and tomato puree. Saute for a minute. Add the chicken thighs and cover with lid and cook for 15 minutes or till the chicken is cooked through. Take out and let cool. Add the rice and mix well. Add the chicken broth and check seasonings. Add salt. Bring to a boil and in the meantime, take the chicken meat off the bones and shred. Add the shredded chicken to the pan and mix well. Cook the rice on a simmer for 5 minutes, lower the heat and cover till rice is almost cooked through, about 15 minutes. Add the peas and tomatoes. Sprinkle with salt. Cover and cook for another 5 minutes till the peas are warm. Stir in cilantro and parsley and serve warm.

Pancetta and Meyer Lemon Roast Chicken Breast

February 15, 2017

Meyer lemons are still in season- make use of them! This is a great recipe…

  • 4 to 6 bone-in chicken breasts with skin

Compound Butter

  • ¼ cup good quality butter, room temperature
  • 1/3 cup pancetta, chopped fine
  • Zest of three meyer lemons
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 3 cloves garlic, grated
  • 1 teaspoon salt
  • ½ teaspoon pepper

Mix all the ingredients in a medium bowl and carefully insert about a teaspoon of the mixture under the skin of each chicken breast. Rub any leftover mixture on top of the chicken breast and sprinkle with salt and pepper. Marinate chicken for 2 to 3 hours.

  • 2 to 3 tablespoons extra virgin olive oil

Preheat oven to 350 degrees F

  • 1 tablespoon flour
  • ½ to ¾ cup chicken broth
  • Salt
  • Pepper

Heat a large frying pan (oven proof) with the olive oil. Brown the chicken pieces with skin side down for 3 to 4 minutes or till golden brown. Transfer to oven and finish cooking till the internal temperature shows 160 degrees F.

Take out of oven and take the chicken pieces out of the pan. On a medium heat, add the flour to the bottom of the pan and stir, taking off all the bits and pieces from the roasted chicken. Slowly add the broth, whisking to avoid any lumps. Mix well, bring to a boil and check for salt and pepper. Serve chicken with gravy.

 

Chicken with Kumquats

February 14, 2017

Chicken with Tamarind and Kumquats

Kumquats are in season- make this!!

  • 2 tablespoons extra light olive oil
  • 1 to 1½ pounds boneless chicken thighs, skinned removed
  • Salt
  • 1 pack kumquats, sliced in half and deseeded
  • 2 teaspoons grated ginger
  • 2 cups orange juice
  • 1 teaspoon tamarind concentrate
  • 2 teaspoons sriracha sauce
  • 1 tablespoon agave
  • Salt
  • 1/3 cup cilantro, chopped
  • 1/3 cup mint, chopped

Heat a large saucepan with the olive oil. Sprinkle salt on the chicken pieces. Brown both sides on high heat for about a minute or two each. Take out and keep aside. Add the kumquats and ginger and sauté for a minute on high heat. Add the orange juice, tamarind, sriracha and agave. Bring to a boil and reduce the sauce down to about a cup. Add the chicken and bring to a boil. Lower to simmer and cover and cook for about 15 minutes or till the chicken is cooked through. Take the lid off and check for seasonings. Add the cilantro and mint for garnish. Serve with coconut rice.