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Tag: chicken dishes

Sesame Glazed Chicken

Sesame Glazed Chicken

  • 1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

  • 2 medium shallots, ends cut off
  • 4 garlic cloves
  • 1 teaspoon extra light olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

  • 1½ pound chicken breast cut into ½ inch pieces
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon tamari
  • 2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.


  • ½ cup oyster sauce
  • 1 tablespoon tamari
  • ¼ cup rice wine vinegar
  • 1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

  • 2 tablespoons extra light olive oil
  • 1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Greek Chicken with Potatoes & Feta

  • 1 to 1½ pounds chicken thighs and legs (bone in)
  • 5 garlic cloves
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh oregano (1 teaspoon dry)
  • ½ cup kalamata olives (pitted)
  • Juice of half a lemon
  • 2 teaspoons salt

Transfer the garlic, oil, olive, oregano, lemon juice and salt into a mortar and pestle (or a processor). Take the paste out and add to a large zip lock bag with the chicken pieces. Marinate for 3 to 4 hours.

  • 3 to 4 medium yellow potatoes, peeled and cut into 1 inch pieces
  • 3 to 5 plum tomatoes, cut into 1-inch pieces and seeds squeezed out
  • 1 tablespoon extra virgin olive oil
  • Salt
  • ½ cup crumbled feta cheese

Preheat oven to 400 degrees F.

Line a baking sheet with aluminum foil. Add the chicken with the marinade. Add the potatoes, tomatoes, oil and salt. Mix well and bake in oven for 40 to 45 minutes till the chicken is tender and potatoes are crisp. Take out of oven and garnish with feta. Serve with roast vegetables and couscous.

Baked Chicken & Sausage

Baked Chicken and Sausage

This is a delicious, easy winter dish to make on a weekday or a weekend. All one needs is some delicious aromatics like cilantro and garlic and of course my all time favorite spice- smoked paprika!

  • 2 pounds chicken leg pieces, skin on
  • 4 to 5 pork sausages, cut in half
  • 2 tablespoons extra virgin olive oil


  • 4 garlic cloves, peeled
  • 1 cup cilantro, chopped
  • 2 teaspoons smoked paprika
  • 2 teaspoons salt
  • 4 tablespoons extra virgin olive oil


  • ½ cup orange juice
  • ½ cup chicken broth

Preheat oven to 400 degrees F.

Add the garlic and salt into a mortar and pestle. Smash down till a thick paste is formed. Add the paprika and cilantro and mash again. Add the olive oil and form into a paste. Marinate the chicken and sausage with the garlic mixture for at least 2 to 3 hours. Transfer chicken and sausage to a lined baking pan.
Reheat the frying pan and add the orange juice and chicken broth. Scrape the bits off the bottom of the pan and bring to a boil. Reduce by half and keep aside.

Heat a frying pan with the olive oil and brown the chicken pieces, both sides for 3 to 4 minutes. Transfer back to the baking pan. Roast in oven for 40 to 45 minutes while basting with the pan sauce periodically. Take out and serve warm.

Chicken Chettinad- South Indian Style Spiced Chicken

Chicken Chettinad1

This is one of my favorite dishes to eat. I usually order the chicken curry at restaurants and always thought it would be too complicated to make it at home.

I finally got super curious and decided to make this on my own. I did a lot of research online and finally came up with this recipe- plus I think I made it simple as well.

To start with I marinated chicken thighs in lime juice and salt. While the chicken sat, I roasted coriander, cumin and fennel seeds. Dried red chilies, cinnamon, cloves and dried coconut were added as well and ground into a coarse powder. The next step was to saute onions, ginger and garlic with tomato sauce. Of course before I added the aromatics, I added my favorite ingredient- curry leaves. I like everything with curry leaves..

This dish does have a few steps but the end result is definitely worth all the work. Everyone loved it- especially my husband who loves South Indian food. You should definitely make this one- it is a winner…
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