Sweet and a little bit sticky, this chicken dish should be served with steamed rice and if you want to continue the sweet, a roasted sweet potato or if you want some contrast, serve with a bitter green salad.
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Chicken with Lemon and Ginger
The first time that I made these, I didn’t really have enough chicken to go around so I cut the chicken up in chunks and served it over rice. The combination of the tart lemon, the ginger and the spicy red pepper flakes is just perfect. Whole chicken breasts are even better. The lemon zest is best cut with a zester, to achieve long strands of lemon rather than the minced lemon you get from a grater.
Continue readingAsian Chicken
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
3 garlic cloves, minced
1 tablespoon minced fresh ginger root
4 scallions, white and green chopped, plus additional whole scallions for garnish
2 teaspoons toasted sesame oil
2 teaspoons brown sugar
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons soy sauce
2 teaspoons canola oil
1 teaspoon kosher salt
2 tablespoons chopped fresh cilantro leaves
Place everything, except the canola oil, salt and cilantro, in a bowl and toss to combine. Cover and refrigerate for at least one hour and up to four.
Sprinkle the chicken with the salt. Place a large cast iron or non stick skillet over high heat and when it is hot, add the canola oil. Place the chicken, skinned side down, in the skillet, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter and serve immediately garnished with the cilantro leaves and additional scallions.
Coconut Spice Chicken
This is a wonderful, aromatic but not really spicy chicken that can be paired with any sweet tropical fruit: mangoes, pineapples and bananas are particularly good. The chicken can be grilled instead of pan-fried and it is equally good cold.
Continue readingChili Chicken Breasts
Essentially fried chicken with a kick, this dish is easy to prepare. The longer it sits in the marinade, the hotter the spice will be. If you don’t have a lot of time and you want more heat, add 1 teaspoon chili powder to the cornmeal and flour mixture. Serve with a dark green salad.
Continue readingPan Roasted Chicken Breasts with Curried Coconut Sauce
This chicken dish has the complexity of something more complicated yet takes minutes to prepare. Serve it with steamed rice and a salad.
Continue readingSticky Tamari Orange Chicken
Somewhat Asian in flavor, this dish can be enhanced by cilantro, sesame seeds or both.
Continue readingChicken Breasts with Feta Cheese
Greek inspired, this chicken dish is as easy as it is tasty. Serve with steamed white rice and a green salad.
Continue readingHerb Chicken with White Bean Salad
With the help of good quality canned white beans, this meal can be whipped up in minutes. If you want to make the salad in advance, leave out the oil, vinegar and lemon juice until just prior to serving. The chicken can also be made in advance, by this method or on a grill, and served cold. With sliced cucumbers and a bottle of white wine, it makes a perfect summer picnic.
Continue readingSticky Tamari Orange Chicken
TESTED
Somewhat Asian in flavor, this dish can be enhanced by cilantro, sesame seeds or both.
1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
3 tablespoons soy sauce
2 tablespoons brown sugar
3 tablespoons orange juice
2 garlic cloves, minced
grated zest of one well washed orange
1 teaspoon minced fresh ginger root
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon canola or soy oil
Place the chicken, soy sauce, brown sugar, orange juice, garlic and ginger root in a large non-reactive shallow bowl and stir to combine. Cover and place in the refrigerator for at least ½ hour and not more than two hours.
Remove and discard the marinade. Sprinkle the chicken with the salt and pepper. Place a large cast iron or non stick skillet over high heat and when it is hot, add the oil. Add the chicken breasts, skinned side down, one at a time, waiting about 30 seconds between additions. Cook until well browned and cooked throughout, about 5- 7 minutes per side.
Transfer the chicken to a platter and serve immediately.