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Tag: chicken stock

Tamarind Glazed Turkey

If you are looking for a super flavorful turkey this Thanksgiving- this is the recipe for you. It has a bit of Latin flair to it and it is delicious!!

  • 2 cups chicken broth
  • 2 cups orange juice
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons orange zest
  • ½ cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Add the broth, orange juice, tamarind concentrate, orange zest, brown sugar, salt and smoked paprika to a medium saucepan and bring to a boil. Simmer for 20 to 25 minutes till it is reduced to 1 cup and thick and syrupy.

Compound Butter

  • 1 stick unsalted butter, room temperature
  • 2 teaspoons salt
  • 5 garlic cloves, minced
  • Zest of 2 navel oranges
  • Pepper

Mix the butter, salt, garlic, zest and pepper in a small bowl until everything is incorporated well.

  • 2 to 3 cups chicken stock
  • 2 5 to 6 pounds turkey breasts
  • 12 carrots
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Place the carrots at the bottom of a roasting pan. Add the chicken stock and place the rack into the pan. Place the turkey on to the rack. Salt and pepper the cavity and stuff with leftover oranges. Spread the compound butter under the skin, spreading it well all over. Salt and pepper the outside generously and spread the glaze all over the bird. Roast till the temperature inside the bird reaches 165 degrees F. Take out and place onto the cutting board and cover with foil. Take the carrots out and pour the juices into a measuring cup. Skim the fat off the top and pour the liquid to the prepared gravy. Taste for seasonings. Slice the turkey and serve with hot gravy.

Make Ahead Gravy

  • 4 cups homemade or store bought turkey stock
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • Salt
  • Pepper

In a large frying pan, heat the butter and add the shallot and garlic. Saute for a minute over medium heat. Add the flour and turn the heat to medium high heat, stirring constantly. Cook the flour for at least 10 minutes or till it turns chocolate brown. Slowly add the stock, whisking vigorously at the same time. Bring to a boil and check for seasonings. Add salt and pepper accordingly. Once the turkey is done, add the drippings to the gravy and reheat.

Chicken Mushroom and Chorizo Stew
  • One whole chicken, cut into 8 to 10 pieces, skin off
  • 1 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika

Mix the flour with the salt and paprika in a medium shallow bowl. Dredge the chicken pieces in flour and keep aside.

  • 2 tablespoons extra virgin olive oil, add more if needed during browning of the chicken
  • 2 chorizo links, casings off and crumbled
  • 2 large parsnips, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 garlic cloves, grated
  • 10 ounces, Cremini mushrooms, sliced
  • 10 ounces, Shitake mushrooms, sliced
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika
  • ½ cup fresh orange juice
  • 3 to 4 cups mushroom or chicken stock
  • ½ cup cilantro, chopped

Heat a large saucepan with the olive oil. Add the chorizo and cook on medium high heat for 2 to 3 minutes or till golden brown. Take the crumbled chorizo out with a slotted spoon. Brown the chicken pieces in batches on all sides on a medium heat. Add more olive oil if necessary. Take the chicken pieces out. Add the parsnips, carrots and garlic. Saute for 2 to 3 minutes. Add the mushrooms and cook on high heat for 3 to 4 minutes till golden brown. Add the salt and smoked paprika. Deglaze with the orange juice and add the stock. Add the chorizo and chicken and bring to a boil. Simmer with lid on for 20 to 25 minutes, till the chicken is cooked through. Take the chicken pieces out and reduce the sauce in the pan so about 2 cups are left. Check for seasonings and add the chicken pieces back, garnish with cilantro and serve hot.

 

Quinoa with Roasted Butternut Squash & Cranberries

I served this dish with the halibut from last night. It has my favorite snack- roasted butternut squash. I paired it with cranberries and slivered almonds. You can make it a complete meal by adding some shrimp or chicken to it.. or just on its own- it is delicious, healthy and quick to eat!

  • 1 pound butternut squash, cut into 1 to 2 inch pieces
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons dried jalapeno pepper

Preheat oven to 350 degrees F.

Place the butternut squash on a lined cookie sheet. Add the olive oil, salt, smoked paprika and jalapeno pepper. Mix well and roast in oven for 45 to 55 minutes till soft and golden brown. Take out and keep aside.

  • 1 tablespoons extra virgin olive oil
  • 1 large shallot, chopped
  • 2 garlic cloves, chopped
  • ½ cup slivered almonds
  • 1 cup quinoa, rinsed
  • 2 cups chicken or vegetable broth
  • ½ cup dried cranberries
  • 1 teaspoon salt
  • ½ cup cilantro, chopped

Heat a saucepan with the olive oil. Add the shallot, garlic, almonds and salt and sauté on medium heat for 2 to 3 minutes. Add the quinoa and sauté for 30 seconds. Add the broth and bring to a boil. Lower to a simmer and cook for about 20 minutes or till quinoa is cooked. Stir in the cranberries and roasted butternut squash. Check for seasonings and garnish with cilantro.

 

 

North Indian Fish Curry

Fish Curry

  • 1 large white onion, rough chopped
  • 10 garlic cloves
  • 3 inch piece of ginger
  • 1/3 cup extra light olive oil
  • 2 teaspoons ajwain
  • 1 cup tomato puree
  • 3 cups fish or chicken stock
  • Salt
  • ½ teaspoon cayenne pepper
  • 1 teaspoon turmeric

Process the onion, garlic and ginger till smooth. Heat the oil in a large saucepan and add the ajwain seeds. Saute for 30 seconds or till the seeds begin to sizzle. Add the processed onion mixture and sauté on a medium heat for 10 to 15 minutes making sure the mixture does not stick to the pan and burn. Add the tomato puree and sauté for another 10 to 15 minutes on medium heat. Add the fish or chicken stock, mix well, and bring to a boil. Simmer the sauce on medium heat for 15 minutes. Add the cayenne pepper and salt. Keep aside.
Fish Curry Masala

  • 2 pounds tilapia, cut into 3 to 4 inch pieces
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • Juice of one lemon

Add the tilapia pieces in a mixing bowl and add the salt, garlic powder and lemon juice. Mix well and keep aside for 30 minutes.

  • 2 tablespoons extra light olive oil
  • 1 tablespoon dry fenugreek (kasuri methi) for garnish

In a large non-stick frying pan, heat the olive oil and brown the fish pieces in small batches. About 30 seconds on each side or till golden brown. Add the browned fish pieces into the simmering sauce. Cook for about 5 minutes and adjust seasoning. Garnish with dry fenugreek. Serve with rice.
Fish Curry Saute

Chili with Leftover Chicken

This is a great recipe for leftover chicken- any kind, really. I had roasted quite a bit of chicken on a Sunday and I made a bunch of different dishes with it including some homemade stock. It is a great idea to do so on a Sunday afternoon…

  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, grated
  • 1 cup cilantro, chopped
  • 1 tablespoon chili powder
  • 2 teaspoons chipotle powder
  • 2 teaspoons roasted cumin seeds
  • 1 cup fresh or canned tomato sauce
  • 1 cup chicken stock
  • 1 14 ounces black beans, drained
  • 4 to 5 cooked chicken drumsticks or any kind of leftover chicken, chopped
  • ¼ cup half and half
  • Salt

Heat a wide frying pan with the olive oil. Add the onion and garlic and sauté on medium heat for 2 to 3 minutes. Add the cilantro, chili powder, chipotle powder and cumin. Saute on medium heat for 2 to 3 minutes. Add the tomato sauce and cook for 2 minutes. Add the chicken stock, black beans and chopped chicken. Bring to a boil and simmer, covered for 20 minutes on a low heat. Take the lid off and continue cooking, add the half and half and salt. Check for seasonings and serve with corn bread.

 

Roasted Chicken Breast with Potatoes

I am always looking for easy chicken recipes and this is definitely one of them.. yummy, easy and quick!

  • 2 bone-in chicken breasts
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, grated
  • ½ cup cilantro, chopped
  • 2 teaspoons salt
  • 6 to 7 Yukon gold potatoes, peeled and cut in half
  • 2 tablespoons all purpose flour
  • 1 cup chicken stock
  • Salt
  • Pepper

Preheat oven to 350 degrees F.

Mix the butter, oil, garlic, cilantro and salt in a small bowl. Mix well and place some of the butter mixture under the skin and the rest on top. Marinate for 2 to 3 hours.

Transfer the potatoes into a saucepan filled with water. Bring to a boil and simmer for 5 minutes. Drain the potatoes and pat dry. Transfer the potatoes to a lined baking pan. Add the chicken pieces on top and bake for 30 to 35 minutes. Take the chicken pieces out and place them on a piece of foil and place under the broiler to brown the skin (briefly- make sure not to over do it). Transfer the potatoes to another pan and place under the broiler to brown on all sides (drizzle some olive oil if needed). Place the roasting pan with chicken and potato bits on the stove. Add the flour and cook on medium heat stirring with a whisk for 1 minute. Add the broth gradually whisking slowly making sure no lumps form. Add salt and pepper. Slice the chicken breast and serve with roast potatoes and green beans.

 

Risotto with Leftover Chicken Stew

What do you do with leftover stew??? Well, I have an amazing way to transform stew leftovers!!! Why not make a risotto?? I needed to pat myself on the back- this is brilliant. The risotto has amazing flavor thanks to the stew…I love coming up with ways to reuse my leftovers and make completely different dishes…

  • 3 tablespoons extra virgin olive oil
  • 1 cup Arborio rice
  • 1 cup leftover sauce and vegetables from the stew
  • 2 to 3 cups warm mushroom or chicken stock
  • ¼ cup half and half
  • Salt

Heat a medium sized frying pan with the oil. Add the Arborio rice and sauté over medium heat for 2 to 3 minutes. Add the cup of leftover stew and stir on medium heat for a minute. Add 2 cups of broth, mix well and cover with lid and cook for 10 minutes on a low heat. Take lid off and add more liquid, stir and simmer, covered with a lid for another 5 to 7 minutes. Take the lid off and continue cooking, while stirring till the rice is cooked through. Add the half and half. Check for seasonings and add salt if necessary. Serve warm.

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