Tag: Chicken

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Peanut Chicken Skewers

Ingredients:

  • 1 1/4 boneless, skinless chicken breasts
  • Peanut marinade (see recipe below)
  • 12 green onions, washed and trimmed

Directions:

  1. Cut chicken into 1″ pieces. Reserve 3/4 c. peanut marinade for dipping sauce. Place remaining marinade in medium-size bowl. Add chicken, mixing to coat. Cover and refrigerate 2 to 3 hours, stirring several times. Remove from refrigerator 30 before grilling.
  2. Soak 12 bamboo skewers in water for 15-20 minutes. Preheat grill.
  3. Thread chicken onto skewers. Cut green onions into 2-3″ pieces and thread onto skewers with chicken.
  4. Grill uncovered, turning every few minutes to cook all sides. Serve with remaining dipping sauce.

Peanut marinade. Combine all ingredients in a blender or food processor and process until smooth. Add a little water if too thick. Reserve 3/4 c. for dipping sauce. (I just make less marinade and don’t serve with sauce.) 

  • 1/2 c. natural peanut butter
  • 1/2 c. neutral oil (canola or avocado)
  • 1/2 c. white wine vinegar
  • 1/4 c. tamari or soy sauce
  • 1/4 c. fresh lemon juice
  • 3 cloves garlic, finely minced
  • 8 cilantro sprigs
  • 2 tsp. red pepper flakes, optional
  • 2 tsp. finely chopped fresh ginger

 

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Pomegranate Glazed Chicken Thighs with Arugula Salad

So, so good! From http://abc.go.com/shows/the-chew/recipes/pomegranate-glazed-chicken-thighs-clinton-kelly. Note to LD:  if saving half for leftovers, make the salad fresh and top chicken with the remaining glaze at the time of serving.

Ingredients
Pomegranate Glaze:

  • 1 c. plus 3/4 c. pomegranate juice (divided)
  • 1/3 cup organic chicken stock
  • 8 sprigs thyme (tied together with Butcher’s twine)
  • 2 tablespoons Dijon mustard
  • Kosher salt and freshly ground black pepper (to taste)

Chicken Thighs:

  • 8 chicken thighs (bone-in, skin on)
  • 1 tablespoon Kosher salt
  • 2 teaspoons ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 1 tablespoon olive oil
  • 1/2 cup pomegranate seeds (fine to omit if pomegranates aren’t in season)
  • 1/4 cup parsley (chopped)

Arugula Salad (make while the chicken thighs are roasting):

  • 1 5-ounce package baby arugula
  • 1/2 red onion (peeled, thinly shaved)
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper (to taste)

Directions

  1. For the Pomegranate Glaze: In a medium saucepan over medium heat, add 1 cup of pomegranate juice and cook until reduced to 2 tablespoons of liquid, about 10 minutes. Whisk in the remaining 3/4 cups of pomegranate juice and chicken stock. Add the bundle of thyme and reduce to a simmer, allowing to reduce by half, about 8-10 minutes. Remove and discard thyme bundle. Remove the reduced mixture from the heat, allow to cool slightly and whisk in the mustard. Season with salt and pepper to taste. Remove half of the glaze to a small bowl and set aside until ready to use.
  2. For the Chicken Thighs: Preheat the oven to 400ºF. Remove the chicken thighs from the refrigerator at least 30 minutes before cooking and allow to come to room temperature.
  3. In a small bowl, stir together salt, cumin, pepper and cayenne. Sprinkle seasoning all over chicken thighs.
  4. In a large cast-iron pan over medium-high heat, warm the olive oil. Place the chicken thighs, skin-side down in the pan and cook until skin is crispy and golden brown, about 5-6 minutes. Flip the chicken thighs and brush tops of thighs with the glaze in the saucepan. Transfer pan to the oven and roast until juices run clear and internal temperature registers 165ºF, about 30-40 minutes. Brush thighs once with the remaining glaze in the saucepan while roasting.
  5. For the Arugula Salad: While the thighs are roasting, toss together the arugula and red onion in a large bowl and set aside. In a small bowl, add lemon juice and whisk in olive oil. Season with salt and pepper. Drizzle the dressing around the bowl with the salad and toss to coat. Season with more salt and pepper if necessary.
  6. Remove the pan from the oven and allow to cool slightly. Transfer to a platter with the arugula salad and drizzle the reserved pomegranate glaze on top of chicken. Note: We prefer to cut the chicken and skin into bite-sized pieces (removing the bones) and serve on top of the salad. Top with pomegranate seeds, if using, and parsley.

 

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Asian Lettuce Wraps

PF Chang’s Chicken Lettuce Wraps. A copycat recipe that you can easily make in just 20 minutes.
Yield: 4 sevings.

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 pound ground chicken
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1/4 cup hoisin sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha or other hot sauce, or more to taste (optional)
  • 1 (8-ounce) can water chestnuts, drained and diced
  • 2 green onions, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 head butter lettuce (we prefer leaf lettuce)

DIRECTIONS:

  1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
  2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
  3. Stir in water chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
  4. To serve, spoon a tablespoon or two of the chicken mixture into the center of a lettuce leaf, taco-style.

From http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps/

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Chicken Fajitas

For 2-3 lbs. boneless, skinless chicken. Buy sliced chicken breasts or chicken cutlets at NB.

Marinade

  • 1/2 c. orange juice
  • 1/2 c. lime juice
  • 1/2 small onion, coarsley chopped (about 1/4 cup)
  • 2 cloves garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 tsp. thyme
  • 1/4-1/3 c. olive oil

Put all marinade ingredients except oil into blender. Blend until smooth. With machine running, add oil in a slow, steady stream. Marinade will thicken slightly. Pour over chicken in a large ziplock bag (set in a baking dish i ase of leaks), and mix gently to make sure all chicken is evenly coated. Refrigerate for 4 to 6 hours. Grill over medium-high heat for just a few minutes per side. Slice and serve in warmed tortillas with choice of condiments.

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Smothered Chicken and Barley

  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon dried mint flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon ground red pepper
  • 6 (4-ounce) chicken thighs — skinned
  • 1 Tbs. olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon low-sodium soy sauce
  • 3 1/2 cups low-salt chicken broth
  • 1 1/4 cups uncooked pearl barley, rinsed and drained
  • 1 (14.5-ounce) can diced tomatoes — drained
  • 6 tablespoons chopped green onions

Combine the first 7 ingredients in a small bowl, and rub chicken with half of spice mixture.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken; cook 1 minute on each side or until chicken is browned. Remove the chicken from the skillet.

Recoat skillet with cooking spray; add chopped onion, bell pepper, and soy sauce. Cook over medium-high heat 3 minutes or until vegetables are lightly browned. Add broth, barley, tomatoes, and remaining spice mixture, and stir well. Add chicken to skillet, nestling into vegetable mixture. Bring to a boil; cover, reduce heat, and simmer 55 minutes or until chicken is done. Let stand 15 minutes. Sprinkle with green onions.

Source: Cooking Light, January/February 1998, p.102

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Oven-Roasted Chicken Shawarma

Really tasty. I shredded the cooked thighs instead of slicing, and then sauteed. Served with tabouli and hummus. From: http://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma.

INGREDIENTS

  • 2 lemons, juiced
  • ½ cup plus 1 tablespoon olive oil
  • 6 cloves garlic, peeled, smashed and minced
  • 1 teaspoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ½ teaspoon turmeric
  • A pinch ground cinnamon
  • Red pepper flakes, to taste
  • 2 pounds boneless, skinless chicken thighs
  • 1 large red onion, peeled and quartered
  • 2 tablespoons chopped fresh parsley

PREPARATION

  1. Prepare a marinade for the chicken. Combine the lemon juice, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cinnamon and red pepper flakes in a large bowl, then whisk to combine. Add the chicken and toss well to coat. Cover and store in refrigerator for at least 1 hour and up to 12 hours.
  2. When ready to cook, heat oven to 425 degrees. Use the remaining tablespoon of olive oil to grease a rimmed sheet pan. Add the quartered onion to the chicken and marinade, and toss once to combine. Remove the chicken and onion from the marinade, and place on the pan, spreading everything evenly across it.
  3. Put the chicken in the oven and roast until it is browned, crisp at the edges and cooked through, about 30 to 40 minutes. Remove from the oven, allow to rest 2 minutes, then slice into bits. (To make the chicken even more crisp, set a large pan over high heat, add a tablespoon of olive oil to the pan, then the sliced chicken, and sauté until everything curls tight in the heat.) Scatter the parsley over the top and serve with tomatoes, cucumbers, pita, white sauce, hot sauce, olives, fried eggplant, feta, rice — really anything you desire.
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Chicken Piccata

Gina De Laurentiis’s recipe: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-piccata-recipe2.html

Very tasty and quick. To make gluten-free, I dredged the chicken with a mix of GF flour and almond meal. Served with Ancient Grains Quinoa pasta for gluten free.

Ingredients

  • 2 skinless and boneless chicken breasts, butterflied and then cut in half (I buy chicken cutlets, about 1.5 lbs)
  • Sea salt and freshly ground black pepper
  • All-purpose flour, for dredging (use Bob’s Red Mill AP GF flour for gluten-free)
  • 6 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1/2 cup chicken stock
  • 1/4 cup brined capers, rinsed
  • 1/3 cup fresh parsley, chopped

Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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Greek Egg-Lemon Soup (Avgolemono)

The Avgolemono (egg-lemon) mixture turns basic chicken and rice soup into something really awesome. Advance prep recommended: make stock, cook and shred chicken, bake rice, and chop vegetables. Amounts are approximate and to taste.

  • 1 large onion, chopped
  • 2-3 large carrots, chopped
  • 3 stalks celery, chopped
  • 2 Tbs. olve oil
  • Chicken stock, about 8-10 cups (make your own, use pre-made stock, or use bouillon cubes and water)
  • 1 bay leaf
  • Cooked chicken, about 1 1/2 lbs, shredded or diced (I cook boneless, skinless chicken thighs in the stock – if using pressure cooker, bring stock and thighs to full pressure, lower heat until weight is gently rocking, cook for six minutes, and release pressure quickly; remove from pot, cool, and shred)
  • Cooked rice, 3-4 cups (I use 1 recipe of Alton Brown’s Baked Brown Rice)
  • Salt and pepper to taste
  • Fresh dill or parsley, chopped – for garnish

Egg-lemon sauce

  • 3-4 eggs, at room temperature
  • Juice of 2-3 lemons, about 1/3 cup (zest the lemons for garnish, optional)
  • 2 Tbs. cold water

In large stock pot, saute chopped onion, carrots, and celery in olive oil. Add chicken stock and bring to boil; reduce heat and simmer 30 minutes. Add cooked rice and shredded chicken. Heat through.

For egg-lemon mixture: In 2-cup measuring cup, beat eggs with a fork. Add juice of 2 lemons and 2 Tbs water. Mix well. To the egg-lemon mixture, add 1 ladle of soup stock and mix well. Repeat with another ladle of stock. Stir mixture into soup. Soup will be slightly thickened and creamy looking. Taste for seasoning and add salt, pepper, and perhaps more lemon juice as needed. Serve immediately. If you want, garnish with finely grated lemon zest and chopped fresh dill or parsley.