Tag: chicken
Coconut Chicken Curry
I taught this dish yesterday in one of my cooking classes and it came out delicous. When I was testing the dish, I started with something completely different. It was okay, tasted fine but it didn’t stand out. So I decided to add some mustard seeds, crushed tomatoes and onions. That made a big difference in the taste and texture of the gravy. I love going out for south-indian food, especially since I am from the north. I then like to come home and try to replicate the dishes to the best of my ability. Hope you enjoy my version of a south-indian chicken dish!
- 1 pound boneless skinless chicken thighs cut into 2 inch pieces
Marinade
- 4 garlic cloves minced
- 3-4 inch ginger minced
- 1 teaspoon salt
- 1 lemon juiced
- ½ teaspoon cayenne pepper
Sauce
- 1 medium white onion sliced
- 1 teaspoon mustard seeds
- 3 tablespoons olive oil
- 2 teaspoons coriander powder
- 1 teaspoon garam masala
- 1/2 teaspoon cayenne pepper
- 1/2 cup crushed tomatoes
- 1/2 cup low fat coconut milk
- Salt to taste
- ½ cup chopped cilantro for garnish
Mix all 5 ingredients and marinate the chicken for 2 to 3 hours. In a heavy saucepan heat the olive oil and add the mustard seeds, cook for about a minute until the seeds begin to sizzle. Add the chicken with the marinade, coriander powder, cayenne pepper, salt, garam masala and sauté for about 5 minutes or until golden brown. Add the onions and cook for 5-6 minutes while the chicken cooks. Add the crushed tomatoes, cook for 2-3 minutes. Add the coconut milk and let it simmer till the sauce thickens. Adjust seasoning and add the cilantro.
Chicken Parm Sandwiches
This meal is a favorite one in our house- well one of the favorites amongst many! My husband loves chicken parm in all forms. He loves it with spaghetti and as a sandwich. My daughter loves the chicken cutlets I make for the chicken parm. I love making it as well as eating it. I love cooking marinara sauce at home. It makes the house smell warm and cozy, especially on a cold evening. The mixture of tomatoes, onions and garlic makes me really happy! Good thing about making a big batch of marinara sauce is that I can re-use it for other meals that week or freeze it for later. I usually make pasta primavera with the leftover marinara. The chicken cutlets are very versatile as well. I usually make extra since my daughter loves them so much- she says the cutlets taste just like the chicken nuggets she used to have when she was younger. The chicken tastes extra delicious because of the marinade I use before breading it.
I love using really fresh crusty rolls for the sandwich part of this dish. In this case, I found rosemary focaccia rolls. I thought they would go really well with the chicken and the sauce and they did! I also like to toast the rolls with a little drizzle of olive oil. The other flavor enhancer I use is a whole clove of garlic. Rubbing the garlic on the toasted roll gives it a mild and subtle garlic flavor! The sandwich was bursting with flavor! I served it with mixed greens and beer!
Chicken
- 4-5 pieces boneless skinless chicken breast
Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
Marinade
- 1 teaspoon Dijon mustard
- 2 teaspoons white wine vinegar
- ½ teaspoon salt and pepper
Mix the ingredients in a small bowl and marinate the pounded chicken breast for 4-5 hours.
Breading
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 extra-large eggs
- 1 tablespoon water
- Pinch of salt
- 1 1/4 cups panko breadcrumbs
- 1/2 cup freshly grated Parmesan, plus extra for serving
- 2 tablespoon unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 cups homemade marinara sauce
- 1 cup shredded low moisture part skim mozzarella cheese
- 4 Rolls- sliced in half
- 1 garlic clove- whole
- Olive oil to drizzle on the rolls
Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water and a pinch of salt. On a third plate, combine the breadcrumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
Lay the cooked chicken pieces in an ovenproof casserole. Ladle spoons of marinara sauce over all the chicken pieces. Add the shredded mozzarella on top and bake for 5-10 minutes in a 350 degrees oven until cheese is melted. In the same oven, place the open rolls drizzled with olive oil. Toast for 3-4 minutes and rub a clove of garlic on all the rolls. Once the cheese is melted, place the chicken pieces on the toasted rolls and serve!
Roast Chicken with Lemon Zest and Herbs
Another roast chicken recipe!
- 1 (4 pound) free-range chicken- Pat the chicken dry with paper towels.
Butter Mixture
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- Zest of one lemon- don’t throw the lemon away
- 1 teaspoon salt plus more for seasoning the bird
- ½ teaspoon pepper plus more for seasoning the bird
- 2 tablespoons butter, softened
- 1 tablespoon extra virgin olive oil
Mix all the ingredients together and rub under the skin, as well as all over the outside of the chicken. Season the bird with all over with salt and pepper.
Cavity
- 1 lemon, cut in half (use the one without the zest)
- 1 orange cut in half
- ½ head garlic
- 1 onion, cut into small pieces- for the roasting pan
Gravy
- 1½ cups chicken broth
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
Preheat oven to 400 degree F.
Stuff the cavity with the lemon, orange and garlic. Tie the legs together with kitchen twine to help hold its shape. Place the chicken, breast-side up, in a roasting pan. Add the onion in the pan around and under the chicken. The chicken is done when an instant-read thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs of the chicken should wiggle easily from the sockets too.) Remove the chicken to a platter and let stand for 10 minutes, covered with aluminum foil.
Meanwhile, remove the softened onion from the roasting pan. Tilt the pan so the drippings collect in 1 corner, skimming off as much fat as possible, and leaving the drippings. Place the roasting pan on top of the stove over medium heat and take a wooden spoon to scrape up the flavor from the bottom of the pan. Stir the flour into the drippings to make a roux-like paste. Pour in the chicken broth in stages; continue to stir to dissolve the flour evenly to prevent lumps. Season the gravy with salt and pepper.
Cilantro Chicken Shepherds Pie with Brussels Sprouts
I made shepherds pie with the leftover chicken from yesterday. I paired Brussels sprouts with the yummy chicken and it was a bit hit!!!
- 2 tablespoons butter
- 2 cups shredded Brussels sprouts
- 2 cups of leftover cilantro chicken, shredded with gravy
- 2 tablespoons all purpose flour
- 1 cup chicken broth
- Salt
- 4 to 5 medium yellow potatoes, peeled and 2 inch pieces
- ½ cup half and half
- 1 tablespoon butter
- 1 egg yolk
- Salt
- Pepper
Heat a frying pan with butter. Add the shredded Brussels sprouts and sauté on medium heat for 3 to 4 minutes. Add the chicken and sauté for another 2 to 3 minutes. Add the flour and sauté for another minute on medium heat. Slowly add the broth and bring to a boil and let it cook for 2 to 3 minutes. Add salt for seasoning. Keep aside.
In the meantime, bring the potatoes to a boil in a medium saucepan with water. Let simmer for about 10 to 12 minutes or till the potatoes are soft. Drain and mash, leave in the saucepan. Microwave the half and half and butter in a small bowl for a minute. Add the mixture to the mashed potatoes and mix well. Add the salt and pepper. Mix well and check for seasonings. Add the egg yolk and mix well.
Transfer the chicken mixture into an ovenproof 8X8 dish. Top with the mashed potatoes making sure all the edges are covered. Bake in a 400 degrees oven for about 30 minutes or till the top is golden brown. Let sit for 10 minutes and serve with a salad.
Chicken with Watermelon Cherry Barbecue Sauce
This is an amazing recipe- a bit involved but so worth it. Watermelon is still around, cherries on the hand are not- so use frozen if you like but definitely make the sauce. You can use it for all sorts of things including just plain old barbecue chicken, fish or steak!
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion, sliced
- 1 cup barbecue sauce
- 1 pound left over marinated chicken pieces
- Salt
- ½ cup cilantro, chopped
Heat a saucepan with the olive oil on medium heat and add the onions. Saute on medium heat for a minute and add the chicken pieces. Brown the chicken pieces on high heat for 3 to 4 minutes. Add the sauce and bring to a boil. Lower the heat to a simmer and cover with lid and cook for 20 to 25 minutes making sure the chicken is cooked through. Check for seasonings, garnish with cilantro and serve.
Barbecue Sauce
- 1 large yellow onion, cut in half
- 1 small head of garlic, cut in half
- 2 poblano peppers, cut in half, seeds removed
- Drizzle of olive oil
Roast the vegetables on a grill till golden brown. Remove the skin off the onion, garlic and poblano peppers and chop into small pieces. Keep aside.
- 2 tablespoons extra virgin olive oil
- 2 cups diced watermelon
- 1 cup fresh or frozen cherries
- 1 cup tomato sauce
- ¼ cup brown sugar
- 1 tablespoon Worcestershire sauce
- Juice of 1 to 2 limes (according to taste)
- 2 to 3 teaspoons salt
Heat a saucepan with the olive oil. Add the chopped up vegetables, watermelon, cherries, tomato sauce, brown sugar, Worcestershire sauce, lime juice and salt. Bring to a boil and simmer, covered with a lid for 20 minutes. Turn the heat off, transfer to a blender and blend till smooth. Check for seasoning.
Chicken with Chorizo on Raisin and Pine Nut Couscous
I have to say, this is one of my favorite, recent recipes I have come up with. I am not sure what inspired me- but I am sure I was either reading or watching something or someone cook a dish with chorizo or chicken. As I have mentioned many times before, I love Latin flavors including ancho chili powder. My other favorite ingredient is chorizo. If I could, I would eat chorizo everyday- but the reality is that it is high in fat and calories… so, it is perfect to use as a flavor enhancer and not as the main protein. I also used chicken thighs but one can use chicken breast and make the dish healthier.
The chicken and chorizo are cooked like a stew in a mixture of chicken broth and orange juice. This fall/winter, I have been using loads of fresh oranges and orange juice. I love the sweet and savory the fruit imparts in all dishes.
I served the stew with a quick raisin and pine nut couscous. I like to use whole wheat couscous to incorporate more whole grains into our diets. I also served a yummy salad .. coming up tomorrow.
- 2 tablespoons extra light olive oil
- 1 pound chicken thighs, skinless, bone in
- ¼ cup all purpose flour
- 1 teaspoon salt
- Pepper
- 1 cup fresh chorizo, casings off (about 2 to 3 large links) crumbled
- 1 cup yellow onion, chopped
- 3 garlic cloves, minced
- Juice of 2 Clementines
- 2 cups chicken broth
- 2 teaspoons ancho chili powder
- Salt
- ½ cup cilantro, chopped
Add the flour, salt and pepper in a wide platter. Dredge the chicken lightly in the flour. Heat a large saucepan with the oil and brown the chicken pieces on both sides for 2 minutes each. Take out and keep aside. Reheat the oil and add the chorizo. Saute on medium high heat for 2 to 3 minutes. Add the onion and garlic and sauté for 3 to 4 minutes. Add the chicken, orange juice, chicken broth and ancho chili powder. Bring to a boil and lower the heat to a simmer. Cover and let cook for 20 minutes. Take the lid off and increase the heat to high. Cook for another 3 to 4 minutes. Check for seasonings and add salt and garnish with cilantro.
Couscous with Raisins and Pine Nuts
- 1 tablespoon extra virgin olive oil
- ½ cup golden raisins
- ½ cup pine nuts
- 1 cup chicken broth
- 1 teaspoon salt
- 1 cup whole wheat couscous
Heat a medium saucepan with the olive oil. Add the raisins and pine nuts and sauté on medium heat for 1 to 2 minutes. Add the chicken broth and salt. Bring to a boil and add the couscous. Place the lid and turn the heat off. Let stand for fifteen minutes and fluff with a fork. Serve with the chicken.
Orange Chicken with Sauteed Gai Lan (Chinese Broccoli)
I felt like eating the really unhealthy Chinese dishes like the orange chicken. The amount of fat, salt and all the other bad stuff turned me off- plus who can afford the calories??
I decided to make my own. I got some boneless, skinless chicken breast; cut it in small pieces and marinated them in tamari. I then sprinkled them with corn starch and sauteed them- instead of deep frying. I saved loads of calories by simply sauteing the chicken pieces.
I then assembled the sauce with fresh navel oranges, rice wine vinegar, tamari, garlic and honey. With the help of some more cornstarch, I had a delicious, thick sauce- perfect for orange chicken.
While shopping for the chicken, I found Chinese broccoli (at Whole Foods). My husband and I usually buy the greens in Chinatown in NYC and love eating it as often as we can. So, when I saw it in the market, I was super excited. I simply sauteed it with garlic and served it with the chicken and brown rice.
It was a delicious meal- my daughter and husband loved it.
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