Tag: chicken thighs

Chicken Mushroom & Fennel Stew with Roasted Duck Fat Potatoes

2 pounds chicken thighs, boneless, skinless
1 egg, beaten
½ cup all purpose flour, seasoned with salt and pepper
2 tablespoons extra virgin olive oil and more if needed
2 tablespoons duck fat
2 cups Cremini mushrooms, sliced
1 medium onion, sliced
1 fennel bulb, sliced
2 tablespoons fresh thyme
Salt
4 cups chicken broth

Heat a heavy saucepan with the oil and duck fat. Dip the chicken into the egg and then dredge into the seasoned flour. Brown the chicken pieces on both sides, about 3 to 4 minutes on each side on medium heat. Take the chicken pieces out and add the mushrooms and thyme. Saute on high heat for 6 to 7 minutes. Take the mushrooms out and add the onion and fennel (add extra oil at this point if needed) and sauté for 4 to 5 minutes. Add 1 to 2 teaspoons salt and continue to sauté for another couple of minutes. Add the chicken broth and the chicken pieces. Bring to a boil and lower heat to a simmer and cook with lid on for 20 minutes or till the chicken is cooked through. Take the lid off and increase the heat to cook at least half of the liquid off. Add the mushrooms and check for seasonings. Serve with roast potatoes.

4 to 5 medium potatoes, cut into quarters

Transfer to a medium saucepan and top with water. Bring to a boil and drain and let the potatoes dry in the saucepan for 10 minutes.

2 tablespoons extra virgin olive oil
1 tablespoon duck fat
1 to 2 teaspoons salt

Place the potatoes on a lined cookie sheet and mix in the oil, duck fat and salt. Mix well and roast in a 400 degrees (convection) oven for about 30 minutes or till the potatoes are golden brown.

Serve with the stew.

Chicken Curry with a Fenugreek Cream Sauce

This is a very simple dish to make… the only catch is to make sure you have fenugreek seeds and dried fenugreek.. any Indian store will have it and a little goes a long way… especially the seeds. Fenugreek has a very earthy yet pungent flavor.. it adds a certain nuance to a dish which is hard to explain.. you will have to try it yourself… oh and btw, the naans from yesterday will go fabulously with this dish…

2 tablespoons coconut oil
¼ teaspoon fenugreek seeds
2 teaspoons cumin seeds
3 garlic cloves, chopped
1 inch ginger, chopped
1 medium yellow onion, chopped
1 tablespoon dried fenugreek
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon sugar
½ teaspoon cayenne pepper
2 tablespoons full fat yogurt
2 tablespoons half and half
1 cup water
1 pound chicken thighs, skinless, cut into 2 inch pieces
Salt to taste
½ cup cilantro, chopped

Heat a wok like pan with the coconut oil. Add the fenugreek and cumin seeds. Saute for 30 seconds on medium heat. Add the ginger and garlic and sauté on medium heat for 1 to 2 minutes. Add the onion and sauté for another 2 to 3 minutes. Add the fenugreek powder, coriander powder, garam masala, sugar and cayenne pepper. Saute for a minute and add the yogurt, half and half and the water. Bring to a boil. Take off heat and transfer to a blender. Blend till smooth and return to the pan. Bring to a simmer and add the chicken and salt. Simmer the chicken covered with lid for 15 to 20 minutes. Check for seasonings, garnish with cilantro and serve.

Grilled Chili Chicken

2 pounds bone in chicken thighs, skin taken off
¼ cup tamari
Juice of 2 lemons
3 garlic cloves, grated
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh oregano, chopped
1 teaspoon chili powder
2 teaspoons salt
1 tablespoon agave

Mix the tamari, lemon juice, garlic, rosemary, oregano, chili powder, salt and agave in a small bowl. Add the chicken and marinade into a zip lock bag and marinate in fridge overnight or at least 3 to 4 hours.
Take out of fridge and bring to room temperature. Grill till done. Save the marinade and add to a small saucepan. Bring the marinade to a boil and reduce for 5 minutes on a simmer. Pour the hot sauce over the grilled chicken. Serve immediately.

Chicken Enchiladas

One of our favorite cuisines is Mexican- we all love it and I make a whole lot of it at home… this is one of our favs…

1 pound chicken thighs, boneless and skinless
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoon chipotle powder
1 tablespoon extra virgin olive oil

Drizzle the olive oil all over the chicken thighs and rub them with the spices and salt. Marinate for at least 2 to 3 hours. Keep aside.

3 tablespoons extra virgin olive oil
3 cups homemade sauce or a 28 ounces can of crushed tomatoes
1 large onion, sliced
3 garlic cloves, crushed
Salt
½ cup cilantro, chopped

Heat a heavy saucepan with the olive oil. Add the chicken pieces and brown them on both sides until golden brown, at least 4 to 5 minutes on each side.

Take out of the pan and add the onion and garlic. Saute on medium heat for 3 to 4 minutes. Add the tomato sauce and the chicken back to the saucepan. Bring to a boil and simmer with the lid on for 15 to 20 minutes or till the chicken is cooked through. Take the chicken out and let cool. Once thoroughly cooled off, shred the chicken with a fork and keep the meat aside. Add cilantro to the tomato sauce, check for seasoning and keep aside.

6 to 8 small tortillas (I used a tortillas made with both flour and corn)
2 cups shredded cheese (I used a mixture of Mexican cheeses) and more if needed

Use a 8X8 oven proof dish and start assembling the enchiladas. Dip a tortilla in the tomato sauce and then place half a cup of the shredded chicken in the middle and top with about a ¼ cup of shredded cheese. Roll it up tightly and place it in the dish seam side down. Repeat with all the tortillas you have using up all the chicken. Top with the tomato sauce and about one cup of shredded cheese.

Bake in a 350 degrees oven for 45 minutes covered with aluminum foil. Take out and let sit for 10 minutes before serving.

Moroccan Style Chicken with Vegetable Couscous

I love, love harissa- it is a Moroccan style sauce with lots of flavor including some spice and sweet red peppers. It is a great way to infuse loads of flavor if roasting or grilling meats, poultry or seafood…

4 to 6 chicken thighs, bone in with skin on
2 tablespoons harissa
1 tablespoon extra virgin olive oil
1 preserved lemon, chopped fine
1 teaspoon salt

Mix the harissa, oil, preserved lemon and salt in a small bowl and marinate the chicken with the mixture for 2 to 3 hours.

1 tablespoon butter
2 tablespoons extra virgin olive oil
1 large yellow onion, chopped into 1 inch squares
1 large red pepper, chopped into 1 inch squares
Salt

Preheat oven to 350 degrees F

Heat a large frying pan with the butter and olive oil. Brown the chicken pieces on high heat with skin side down- approximately 3 to 4 minutes on each side. Take the chicken out and add the chopped vegetables and 1 teaspoon salt. Mix well and turn the heat off. Place the chicken pieces on top of the vegetables and roast in oven for 30 to 35 minutes or till chicken is cooked through. Take the chicken pieces out onto a platter and cover to keep warm. Take the vegetables out and chop roughly and keep aside. Take all the liquid out of the frying pan and separate the fat and keep aside. Use the remaining liquid for the chicken before serving- it’s full of yummy flavor!

Couscous

2 remaining fat from the frying pan
1 tablespoon extra virgin olive oil
1 tablespoon harissa
1 ½ cups whole wheat couscous
Salt
1 ½ cups chicken broth
½ cup cilantro, chopped
¼ cup fresh mint, chopped

Reheat the same frying pan with the fat and olive oil. Add the chopped vegetables and the harissa. Saute on medium heat for 2 to 3 minutes. Add the broth and a teaspoon of salt. Bring to a boil and add the couscous. Cover with lid and turn heat off and let the pan sit for 10 minutes. Take lid off and fluff couscous with fork. Garnish with cilantro and mint. Serve warm with chicken on top and a drizzle of the chicken liquid!

Pepper Chicken Curry

Spice Mix

2 teaspoons whole peppercorns
4 cloves
2 teaspoons cumin seeds
½ inch cinnamon stick

Roast the spices and grind, keep aside.

1 tablespoon oil
2 inch fresh ginger, grated
5 garlic cloves, grated
2 teaspoons salt
2 pounds chicken thighs, skin off with bone

Mix the spices, oil, ginger, garlic and salt. Mix well and rub all over the chicken pieces and marinate for 2 to 3 hours.

2 tablespoons ghee or butter
1 large yellow onion, sliced
10 to 15 curry leaves, chopped
1 teaspoon turmeric
2 cups chicken broth
½ cup cilantro, chopped

Heat a heavy saucepan with the ghee. Brown the chicken pieces on both sides on high heat for 2 to 3 minutes each. Take the pieces out and add the onion and curry leaves. Add the turmeric and sauté on medium heat for 4 to 5 minutes, stirring occasionally. Add the chicken pieces and broth. Bring to a boil and lower heat to a simmer and cover with lid. Cook for 20 to 25 minutes and take the lid off to check if chicken is done. Increase the heat to cook any excess liquid in the pan. Check for seasonings and garnish with cilantro.

Chicken Tikka with Ginger

It is very easy to make this chicken. It can be marinated and even frozen until you need to use it. Obviously it is ideal to marinate the meat overnight but if you don’t have time- a few hours will do.

The chicken pieces make a great dinner as well. A vegetable and a starch on the side and your meal is balanced and done.

For those who are extremely busy through the week or work outside the home, it is great idea to marinate a big batch of chicken and have it on hand. If time is a commodity- you can skip the almond part- it will still taste delicious!

1 pound boneless chicken thighs, cut into bite sized pieces
¼ cup almond paste- soak ¼ cup blanched almonds in ¼ cup hot water for an hour. Process the mixture till smooth.
2 tablespoon greek yogurt
1 tablespoon heavy cream
1 tablespoon ginger, grated
2 teaspoons salt
Juice of one lemon
2 teaspoons garam masala

Mix all the ingredients well and marinate the chicken over night or at least 2 to 3 hours.

Place the marinated chicken on a lined cookie sheet. Broil the pieces till golden brown on both sides.

« older entries newer entries »