As promised in my previous post, here is my favorite chicken salad recipe, courtesy of my good friend, AF.
Ingredients
2 chicken breasts
honey
2 granny smith apples
2 small cucumbers
1 shallot
1 red bell pepper (optional, can be roasted too)
dijon mustard
mayonnaise
salt and pepper to taste
turmeric and cumin to taste
Coat chicken in honey. Broil 4-5 minutes on each side, until done. Let cool. Shred into bowl. Meanwhile, dice apple, cucumber, shallot, and red pepper if using. Add to bowl with chicken. Season with mustard, mayo, and spices to taste. Chill and enjoy!
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Saturday, September 25, 2010
Monday, April 5, 2010
One-pan Chicken dinner in the Oven
So I discovered this chicken recipe by accident, and have tried it successfully in three different variations, whose descriptions I will include.
Ingredients
boneless skinless chicken breasts
olive oil
Version 1: 1 large zucchini, 3 tomatoes, 2 small onions, fennel, garlic, lemon, cumin, coriander, tumeric, paprika, salt and pepper
Version 2: 3 small potatoes, 2 small onions, cherry tomatoes (cut in half), curry powder, cumin, coriander, tumeric, paprika, salt and pepper, a little bit of liquid in the bottom of the baking dish.
Version 3: 3 small potatoes, 2 small onions, 1 zucchini, 2 small tomatoes, lemon, curry powder, cumin, tumeric, paprika, salt and pepper
Supplies
Knife and cutting board
Baking dish
Oven
Directions (for Version 3, which I have pictures for)
Slice the potatoes and layer them in the bottom of the baking dish.
Slice the onion and add it to the pan.
Chop the zucchini and tomato and add them.
Season with salt, pepper, and turmeric. Drizzle on some olive oil.
Pull out your seasoning for the chicken breast. In this case I used curry powder, paprika, cumin, turmeric, salt and pepper. Slice the lemon.
Rub olive oil on the chicken breasts and season on both sides with spices.
Layer lemon slices on chicken breasts to keep it moist. Bake at 350 degrees for 1 hour or until cooked through.
If lemons start to burn, tent with tinfoil.
Enjoy!
Ingredients
boneless skinless chicken breasts
olive oil
Version 1: 1 large zucchini, 3 tomatoes, 2 small onions, fennel, garlic, lemon, cumin, coriander, tumeric, paprika, salt and pepper
Version 2: 3 small potatoes, 2 small onions, cherry tomatoes (cut in half), curry powder, cumin, coriander, tumeric, paprika, salt and pepper, a little bit of liquid in the bottom of the baking dish.
Version 3: 3 small potatoes, 2 small onions, 1 zucchini, 2 small tomatoes, lemon, curry powder, cumin, tumeric, paprika, salt and pepper
Supplies
Knife and cutting board
Baking dish
Oven
Directions (for Version 3, which I have pictures for)
Slice the potatoes and layer them in the bottom of the baking dish.
Season with salt, pepper, and turmeric. Drizzle on some olive oil.
Pull out your seasoning for the chicken breast. In this case I used curry powder, paprika, cumin, turmeric, salt and pepper. Slice the lemon.
If lemons start to burn, tent with tinfoil.
Enjoy!
Monday, November 2, 2009
Silly Orange Halloween Dinner
Barbecue-Sauce Baked Chicken with Pumpkin-Mashed Potatoes and Roasted Carrots
Ingredients
2 Boneless skinless chicken breasts
1 c canned pumpkin
3 potatoes, peeled and cubed
2 T margarine
1/4 c chicken stock, or amount necessary for desired consistency
4 carrots, peeled and chopped into 1" pieces
olive oil
salt, pepper
BBQ sauce (store bought or recipe below)
Preheat oven to 375F. Spread some BBQ sauce in a baking dish. Set chicken breasts on the sauce. Spoon more sauce onto the chicken breasts, being careful not to cross-contaminate. Bake for 25 minutes.
On a baking tray or a second baking dish, place carrots, toss in olive oil. Season to taste with salt and pepper. Put it in the oven for about 25 minutes as well, until tender.
Boil potatoes until tender. Drain, return to pot, add pumpkin and heat a bit so that any excess water cooks off and the pumpkin warms through. Add the margarine and chicken stock and mash with ricer, fork, or potato masher. Add salt and pepper to taste.
Barbecue Sauce
1 can tomato paste
white vinegar
brown sugar
cumin
chili powder
Worcester sauce
Blend all the ingredients into desired thickness and taste. I just experimented until it tasted right. You can also add hot sauce, diced onion, or whatever you like.
And voila! A very orange meal for Halloween!
Ingredients
2 Boneless skinless chicken breasts
1 c canned pumpkin
3 potatoes, peeled and cubed
2 T margarine
1/4 c chicken stock, or amount necessary for desired consistency
4 carrots, peeled and chopped into 1" pieces
olive oil
salt, pepper
BBQ sauce (store bought or recipe below)
Preheat oven to 375F. Spread some BBQ sauce in a baking dish. Set chicken breasts on the sauce. Spoon more sauce onto the chicken breasts, being careful not to cross-contaminate. Bake for 25 minutes.
On a baking tray or a second baking dish, place carrots, toss in olive oil. Season to taste with salt and pepper. Put it in the oven for about 25 minutes as well, until tender.
Boil potatoes until tender. Drain, return to pot, add pumpkin and heat a bit so that any excess water cooks off and the pumpkin warms through. Add the margarine and chicken stock and mash with ricer, fork, or potato masher. Add salt and pepper to taste.
Barbecue Sauce
1 can tomato paste
white vinegar
brown sugar
cumin
chili powder
Worcester sauce
Blend all the ingredients into desired thickness and taste. I just experimented until it tasted right. You can also add hot sauce, diced onion, or whatever you like.
And voila! A very orange meal for Halloween!
Friday, October 30, 2009
Chicken Stock
What do I do with the chicken after a delicious roast chicken dinner from my previous post? I use the giblets and the carcass to make chicken stock.
Ingredients
leftover whole chicken (or soup bones from the butcher)
carrots, onions, celery, any root veggies (you can use the ones that had been roasted under the chicken, or fresh roughly chopped ones. If you need to be frugal, you can save the chopped off ends and the pared skin of veggies in a freezer bag, and use them in this stock.)
water
Remove the chicken meat from the carcass of the roast chicken.
Put the carcass, the reserved giblets, the vegetables, and skin into a stock pot. Fill with water and bring to a boil. Let simmer for about an hour.
I forgot to take pictures of it, I will fill them in next time I make stock, but once it smells fragrant and all the water is golden-brothy, place a colander in a large bowl and pour out all the water. I put that in the refrigerator to cool. I don't have a stockpot, so to get the quantity of stock that I want and the flavor level, I generally refill the pot with fresh water and boil it again for another hour. Then I pour it again into a colander, adding it to the first batch of stock, since the first batch was very flavorful stock and the second batch is weaker, it evens out to a nice balance. Then I cool it, measure it into freezer bags, and freeze the stock for later.
Ingredients
leftover whole chicken (or soup bones from the butcher)
carrots, onions, celery, any root veggies (you can use the ones that had been roasted under the chicken, or fresh roughly chopped ones. If you need to be frugal, you can save the chopped off ends and the pared skin of veggies in a freezer bag, and use them in this stock.)
water
Remove the chicken meat from the carcass of the roast chicken.
Save the chicken meat for other things. (You could throw into a tortilla with salsa for a nice taco, add to the stock you'll be making with this recipe for a nice soup, add to a casserole.)
Tuesday, October 13, 2009
How to Roast a Chicken, my version
Ingredients
Whole chicken
Olive oil
Salt and pepper
Herbs (I prefer parsley, turmeric, paprika)
2 carrots
2 celery
1 onion
Supplies
Cutting board and knife
Pan (I use a rectangular pyrex dish with 2 inch high sides)
Kitchen twine
Veggie scraper
Oven
I like a pair of helping hands
Directions
Start by roughly chopping the carrots, celery and onion. Place them in the bottom of your pan.
Cut a lemon as if into slices, but not all the way through so it stays in 1 piece. I find more juice gets into the chicken keeping it moist and flavorful, but without having stray lemon slices flopping all over the place.
Turn the oven to 350 degrees. I like to do all my dishes at this point so that the sink is empty when I take the raw chicken out of its package.
This is the point where I call my husband for help--I do all the raw chicken parts, and he touches all the supplies to keep raw chicken germs from getting everywhere.*
Take out the giblets, and reserve in a container in the fridge for later. I will use them for a soup recipe with this chicken's carcass. Recipe to follow in a later post.
Rinse the chicken inside and out.
Pat the chicken dry with paper towels.
Loosen the skin from the meat of the bird.
Set the bird in the pan over the bed of veggies, and have helper pour olive oil into your hands. Rub the oil all over the bird outside and inside, getting under the skin.
Shake pepper and salt all over the bird, inside and out.
Stuff with the lemon--when I have it, I add a half head of garlic.
Cover with your favorite herbs and spices--I usually use parsley, paprika and turmeric. Sometimes I add basil and oregano if I want an Italian flavor, sometimes cumin and coriander if I want a more Middle Eastern flavor, cardamom and cinnamon if I want a more Indian flavor.
To help the bird cook more evenly, I like to truss it with kitchen twine. Wrap twine around one of the drumsticks, then the other, so that there is a "figure 8" shape between them.
Pull tight to use them to close the whole in that part of the bird.
Wrap the twine around the sides of the chicken, tucking the wings in and bringing them to the stump where the head is.
Tie it tight, and then tuck the head under it. Set it in the pan, legs pointed up *the opposite of my picture*.
Put it in the oven.
I usually bleach my sink and counters at this point, to remove contamination from handling raw meat.
Bake at 350 degrees for 2.5 hours for a smaller bird--if the skin gets too brown, tent some tinfoil over it.** The breast meat has to reach 170 degrees inside and the thigh meat has to reach 180 degrees inside to avoid food poisoning. When poked, the juices will run clear--that is sometimes hard to tell depending on the herbs and spices. Do not reuse knives or forks that you use to check the meat, you could spread bacteria from the raw meat to the later cooked bird and cause food poisoning.
Let the bird rest before carving.
Enjoy!
IF IN DOUBT, DO NOT EAT THE ROAST CHICKEN. Follow on to my next recipes for soup and other things, if you're worried.
*I like to put the chicken in a plastic bag when I buy that, and use that bag for the raw chicken garbage to try to keep from cross-contaminating my work surface. I cut open the chicken package while in the bag to keep my counters clean, and then keep the bag close for the paper towels.
**I know that most recipes call for a higher temperature, but I prefer the longer cooking time and lower temperature since in my experience, the meat stays moister and it cooks more evenly. I welcome comments with other suggestions about cooking time and temperature!
Whole chicken
Olive oil
Salt and pepper
Herbs (I prefer parsley, turmeric, paprika)
2 carrots
2 celery
1 onion
Supplies
Cutting board and knife
Pan (I use a rectangular pyrex dish with 2 inch high sides)
Kitchen twine
Veggie scraper
Oven
I like a pair of helping hands
Directions
Start by roughly chopping the carrots, celery and onion. Place them in the bottom of your pan.
Cut a lemon as if into slices, but not all the way through so it stays in 1 piece. I find more juice gets into the chicken keeping it moist and flavorful, but without having stray lemon slices flopping all over the place.
Turn the oven to 350 degrees. I like to do all my dishes at this point so that the sink is empty when I take the raw chicken out of its package.
This is the point where I call my husband for help--I do all the raw chicken parts, and he touches all the supplies to keep raw chicken germs from getting everywhere.*
Take out the giblets, and reserve in a container in the fridge for later. I will use them for a soup recipe with this chicken's carcass. Recipe to follow in a later post.
Rinse the chicken inside and out.
Pat the chicken dry with paper towels.
Loosen the skin from the meat of the bird.
Set the bird in the pan over the bed of veggies, and have helper pour olive oil into your hands. Rub the oil all over the bird outside and inside, getting under the skin.
Shake pepper and salt all over the bird, inside and out.
Stuff with the lemon--when I have it, I add a half head of garlic.
Cover with your favorite herbs and spices--I usually use parsley, paprika and turmeric. Sometimes I add basil and oregano if I want an Italian flavor, sometimes cumin and coriander if I want a more Middle Eastern flavor, cardamom and cinnamon if I want a more Indian flavor.
To help the bird cook more evenly, I like to truss it with kitchen twine. Wrap twine around one of the drumsticks, then the other, so that there is a "figure 8" shape between them.
Wrap the twine around the sides of the chicken, tucking the wings in and bringing them to the stump where the head is.
Put it in the oven.
I usually bleach my sink and counters at this point, to remove contamination from handling raw meat.
Bake at 350 degrees for 2.5 hours for a smaller bird--if the skin gets too brown, tent some tinfoil over it.** The breast meat has to reach 170 degrees inside and the thigh meat has to reach 180 degrees inside to avoid food poisoning. When poked, the juices will run clear--that is sometimes hard to tell depending on the herbs and spices. Do not reuse knives or forks that you use to check the meat, you could spread bacteria from the raw meat to the later cooked bird and cause food poisoning.
Let the bird rest before carving.
Enjoy!
IF IN DOUBT, DO NOT EAT THE ROAST CHICKEN. Follow on to my next recipes for soup and other things, if you're worried.
*I like to put the chicken in a plastic bag when I buy that, and use that bag for the raw chicken garbage to try to keep from cross-contaminating my work surface. I cut open the chicken package while in the bag to keep my counters clean, and then keep the bag close for the paper towels.
**I know that most recipes call for a higher temperature, but I prefer the longer cooking time and lower temperature since in my experience, the meat stays moister and it cooks more evenly. I welcome comments with other suggestions about cooking time and temperature!
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