Archive for category Chicken

Chicken Biryani

Chicken-BiryaniI made this the other night for a potluck Indian feast at a friend’s house. It was outstanding, I must say. However, biryani is not only considered an Indian dish, but also a Pakistani dish. Unlike Paella, you want to use a long-grained rice for this dish. Basmati rice is absolutely perfect for biryani.

This dish also makes use of one of the greatest spices on the planet: Cardamom. It may well be expensive, but it’s lends an amazingly aromatic flavor to this dish. I used both pods and ground Cardamom for mine.

Ingredients

3 lbs boneless, skinless thighs, cut into bite-sized chunks

4 tbsp canola oil; plus an additional 2 tbsp canola oil

6 small potatoes, cut in half

2 large onions, chopped

1 large onion, diced

2 cloves minced garlic

1 tbsp ginger paste

2 tsp ground ginger

1/2 tsp ground cloves

1 tsp chili powder

1 2-inch cinnamon stick

1 tsp ground cinnamon

2 tbsp chopped fresh mint leaves

2 tsp ground turmeric

1 tbsp cumin

1/2 tsp ground black pepper

2 tsp red pepper flakes (optional; but not really if you like a little heat)

1.5 tsp salt

1 15-oz can diced tomatoes

2 tbsp plain Greek yogurt

5 Cardamom pods

1 tsp ground Cardamom

1 pinch Saffron

16 oz Basmati rice

4 cups low-sodium chicken stock

Directions

Heat 2 tbsp oil in a large skilled. Add the potatoes and fry until browned. Remove to paper towels and reserve.

Add 2 more tbsp oil to the skillet and fry the 2 finely chopped onions, garlic, and the ginger paste until the onions are soft and golden. Add the chili powder, pepper, red pepper flakes, turmeric, cumin, salt and the tomatoes. Cook, stirring continuously, for about 5 minutes. Add the yogurt, mint, cardamom pods and ground cinnamon. Cover the skillet and cook over low heat until the tomatoes become pulpy. Add a bit of chicken broth or water if the mixture becomes too dry and begins to stick to the pan.

Once the mixture becomes thick and smooth, add the chicken and stir well to coat evenly. Cover and cook over very low heat for about 45 minutes, or until the chicken becomes very tender. The mixture should be fairly thick once the chicken is done. If your mixture looks to runny, remove the cover and cook for several minutes to reduce the mixture.

While your chicken is cooking, wash the rice well and allow it to drain in a colander for about 30 minutes.

In another large skillet, heat the additional 2 tbsp canola oil and fry the single diced onion until it is golden. Add the saffron, ground cardamom, cinnamon stick, ground ginger, ground cloves and rice. Stir continuously until the rice is coated with the spices.

In a medium-sized pot, heat the 4 cups of chicken stock. When the stock is hot, pour it over the rice and stir it well. Add the chicken mixture from the other skillet, as well as the reserved potatoes. Stir everything together gently, and bring it to a boil. Cover the skillet tightly, turn the heat down low and cook for about 20 minutes. Do not life the lid or stir while cooking.

Spoon the biryani onto a warm serving dish, remove the cinnamon stick, and you’re ready to feast!

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Greek Lemon Chicken Nos. 1 and 2

Greek Lemon ChickenThis is one of my all-time favorite dishes, and there’s more than one way to make it. Therefore, I’m posting both recipes here, listed as numbers 1 and 2. The baking instructions are the same, as you will see.

Greek Lemon Chicken incorporates some of the greatest spices on the planet, like oregano, thyme and rosemary. And let’s not forget the lemon, which is amazing. I’m not going to tell you which one is my favorite because I cannot choose between the two. If I could, there would only be one recipe here. So, don’t go thinking that I like the recipe labeled no. 1 better. It just worked out that way!

For this dish, I use bone-in chicken as opposed to boneless chicken. And I use everything but chicken breast.

Ingredients for Greek Lemon Chicken No. 1

2.5-3 lbs bone-in chicken pieces (wings, thighs and drumsticks)

3/4 cup lemon juice

2 tbsp dried oregano

2 tbsp dried thyme

2 tbsp dried rosemary

2 tbsp lemon zest

1.5 tbsp minced garlic

1 tbsp Kosher or sea salt

2 tsp fresh-ground black pepper

1/4 cup canola oil

Directions for Greek Lemon Chicken No. 1

Here’s where that Good Seasons cruet that I always talk about comes in handy. Check out the Kitchen Accessories page on this blog. Place all the ingredients in the cruet and shake like you mean it.

Take a toothpick and poke holes in both the top and undersides of the chicken pieces. Place them in a resealable plastic bag with the marinade. Marinate in the refrigerator for at least 6 hours, but preferably overnight. Be sure to turn the chicken by squeezing the bag every once in a while to ensure that all the pieces spend time in the marinade.

Bake for 1 hour in a preheated 350-degree oven. After an hour, turn the heat up to 375 degrees and bake for an additional 30 minutes to “crisp” the chicken.

Ingredients for Greek Lemon Chicken No. 2

For this version of Greek Lemon Chicken, you are basically making a “rub.”

2.5-3 lbs bone-in chicken (wings, thighs and drumsticks)

3 tbsp olive oil

3 tbsp garlic powder

2 tbsp onion powder

3 tbsp dried thyme

3 tbsp dried oregano

3 tbsp dried rosemary

1 tbsp Kosher or sea salt

1 tsp fresh-ground black pepper

3 tbsp lemon pepper seasoning

Zest of one lemon (reserve the lemon)

1 additional lemon, cut into thin slices

Directions for Greek Lemon Chicken No. 2

Mix the garlic powder, onion powder, thyme, rosemary, oregano. salt, pepper, lemon pepper seasoning, and lemon zest together to make a rub. Rub each piece of chicken on both sides with olive oil and apply the rub. Then, wrap each piece individually in plastic wrap. Place in the refrigerator and allow the chicken pieces to absorb the flavors for a minimum of 6 hours or, preferably, overnight.

When you are ready to bake the chicken, unwrap the pieces and place them in a baking dish. Poke holes in each piece with a toothpick, and squeeze the lemon you zested on top of the chicken. Cut the additional lemon into thin slices and place them on top of the chicken.

Bake for 1 hour in a preheated 350-degree oven. After an hour, increase the temperature to 375 degrees and bake for an additional hour to “crisp” the chicken.

Discard the lemon slices that may have burned prior to serving. Otherwise, you can serve it with them on.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Indonesian Chicken Wings

Asian Soy WingsI’d have to say that soy sauce (or Tamari) is one of those ingredients you should never be without. However, this recipe calls for Indonesian soy sauce, or Ketjap Manis, which is slightly sweeter and thicker than traditional soy sauce. It’s difficult, if not impossible, to buy this at your local grocer. You would definitely have to go to an Asian market to buy it. Or you could make your own without much effort. Therefore, I’ve included a recipe for this delectable little condiment at the bottom of this recipe.

I love Asian food. They say that the Chinese invented noodles and the Italians perfected it. I think that’s a perfectly legitimate claim. But Asian food is so much more than Chinese and Japanese. Indonesian and Vietnamese food is amazing. So are these wings.

Ingredients

2.5 lbs party wings (these are wings that have already been trimmed and separated)

1 cup Ketjap Manis (recipe follows)

2 tbsp Sambal Oelek

2 tbsp minced garlic

1/2 cup rice wine vinegar (seasoned or unseasoned is fine)

2 tbsp ginger paste

Sea salt and fresh-ground black pepper to taste

1/4 cup lime juice

Chopped scallions or chives (for garnish)

Directions

The first order of business is to make the marinade, so this is a simple recipe because it requires you to mix all the ingredients together (except the salt and pepper). Whisk to make sure everything is thoroughly combined.

Put the wings in a resealable plastic bag along with the concoction, and marinate overnight. I like to use a toothpick on the wings and poke holes in them prior to marinating. This helps to infuse the wings with the sauce.

When you are ready to cook the wings, preheat your oven to 400 degrees. Place the wings in a single layer in a long baking pan. Pour in the marinade. Season with salt (lightly) and fresh-ground pepper. Cook for about 30 minutes, turning at least once to cook on both sides. Prior to removing the wings, turn them again and put the oven on “broil” for about 5 minutes.

Remember to put on the hood of your stove and open a window as you might generate a little smoke.

Remove the wings to a serving tray and get ready to feast. Garnish with chopped scallions or chives. These are delicious!

How to Make Ketjap Manis

Ingredients for Ketjap Manis

1 cup packed dark brown sugar

1 cup water

1 cup dark soy sauce

7 tbsp dark (blackstrap) molasses

1 tsp ginger paste

1/2 tsp ground coriander

1/2 tsp fresh-ground black pepper

Directions

Combine the dark brown sugar and water in a saucepan. Bring to a simmer over medium heat until all the sugar dissolves.

Then, increase the heat to high and cook until the syrup begins to thicken. This takes about 5 minutes.

Reduce the heat to low and add the rest of the ingredients. Simmer for 3-5 minutes.

Remove from heat and allow to cool. This can be stored for 2-3 months (covered) in your refrigerator.

 

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Thai Grilled Chicken Wings With Tangy Chili Glaze

trimmed separated raw wingsI don’t know about you, but I could eat chicken wings every night. It is one of the most versatile foods on the planet. There is almost no limit to what you can do with them. This recipe was contributed by my new blog mate, Bill.

This is another one of those wing recipes where you bake the wings and then toss them in the glaze before serving, much like the Buffalo Wing recipe I added a while ago.

Ingredients for Marinade

2 lbs party wings (these are trimmed and separated)

9 tbsp fish sauce

6 tbsp sugar

1.5 tsp white pepper

3 tbsp oil

Ingredients for Glaze

6 tbsp Sambal Oelek

6 tsp finely ground lime zest

3 tbsp lime juice

3 tbsp sugar

6 tsp minced garlic

6 tbsp minced ginger or ginger paste

Directions

Mix together the marinade. Place the wings in a resealable plastic bag, add the marinade and place in the refrigerator overnight.

Bake the wings in a preheated 425 degree oven for 20-25 minutes on each side, or until the wings are no longer pink in the center. Switch the oven onto “broil” and cook for an additional 5-7 minutes.

Whisk the “glaze” ingredients together. Place the cooked wings in a bowl, pour on the glaze, stir and serve.

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Boatload-o-Garlic Wings

3-LB.-PEELED-BAG-copy-copyThis is undoubtedly one of my all-time favorite recipes. No joke: You’ll need about 40 whole garlic cloves for this one. If you’re smart (and I know you are because you read this blog), you’ll buy the container of peeled whole garlic cloves that they sell at most supermarkets. It’s pretty inexpensive and saves you a ton of labor and aggravation.

There are two good reasons for using this many garlic cloves. The first is, of course, because of the amazing flavor it imparts on the wings. Secondly, you’re going to serve these wings with some great crusty bread and spread the garlic right on it.

Ingredients

2.5 lbs party wings (these are already trimmed and separated at the joint; much easier)

40 peeled, whole garlic cloves

1 lemon, thinly sliced

Dried thyme (to taste)

Dried rosemary (to taste)

Sea salt and fresh-ground black pepper (to taste)

1/4 cup olive oil

Directions

Place the chicken wings in a roasting pan. Add the 40 garlic cloves. Drizzle the olive oil over the contents of the roasting pan. Sprinkle liberally with thyme, rosemary, sea salt and black pepper. Cover the contents of the roasting pan with the thinly sliced lemon.

Roast for 20 minutes on each side, or until the chicken is no longer pink, in a preheated 425 degree oven. Prior to serving, switch the oven to broil and broil for about 10 minutes.

Serve the wings in a serving plate with the garlic separate in a pile. Be sure to serve with either crusty Italian or French bread.

Place the wings in a roasting pan.

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