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.

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Asian 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.

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Chili 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.

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Spicy Sesame Orange Chicken

1 ¾ – 2 pounds boneless, skinless chicken breasts, pounded to an even thickness
2 garlic cloves, chopped
1 quarter size chunk ginger root, peeled and finely chopped
1 teaspoon chili powder
1 tablespoon sesame oil
1 tablespoon orange juice
1 teaspoon kosher salt
½ teaspoon black pepper
2 – 3 tablespoons toasted sesame seeds

  1. Place the chicken, garlic, ginger, chili powder, sesame oil and orange juice in a large non-reactive shallow bowl and stir to combine. Cover and refrigerate at least ½ hour and up to overnight.
  2. Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper.
  3. Prepare a grill or place a large cast iron or non stick skillet over high heat and when it is hot, 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.
  4. Transfer the chicken to a platter, sprinkle with the sesame seeds and serve immediately.

Herb 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.

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Sticky 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.

Quick Roasted Chicken for Two

Roasted chicken always seems like a long cooking luxury fit only for weekends but with this method, of cooking at a very high heat, roasted chicken can be yours in less time than it takes to order one for take-out. If you want to serve four, buy two chickens rather than one larger one.

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Curried Chicken

1 tablespoon unsalted butter
1 bunch scallions, whites chopped and greens thinly sliced
2 garlic cloves, thinly sliced
1 tablespoon chopped ginger root
1/3 cup grated, unsweetened fresh or dried coconut
2 carrots, peeled, if desired, and sliced
1 celery stalk, sliced
2 – 3 tablespoons curry powder
6 cups chicken stock
¾ – 1 pound skinless, boneless chicken breast
1 cup heavy cream
1 large orange, peeled and chopped
4 tablespoons chopped fresh cilantro leaves

Place a large pot over a medium high heat and when it is hot, add the butter. Add the scallion whites, coconut, carrot, celery and cook until the coconut is golden brown, about 5 minutes. Add the curry and cook for one minute.

Add the chicken stock and chicken and bring to a boil. Reduce the heat to low and cook until the chicken is cooked through, about 10 minutes. It is not necessary for the vegetables to be completely cooked. Remove the chicken and when it is cool enough to handle, chop it.

Place the remaining broth in a blender, one cup at a time, and blend until smooth, gradually adding the cream. Cover and refrigerate until it is very, very cold, about 4 hours. Serve garnished with the scallion greens, chicken, orange and cilantro.

Makes about 8- 10 cups

Jamaican Jerk Chicken

There was a time when I made this chicken at least twice a week – and I always make enough so that I would have cold leftovers for a few days. (I guess that means I ate it every day!) There is something both seductive and addictive about this heady, aromatic, and spicy combination of flavors.

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Parmesan Chicken

Not to be confused with Chicken Parmesan, which is fairly heavy and smothered with tomato sauce, Parmesan Chicken is, while breaded, very light and almost delicate. If you leave out the pepper, this dish is a winner with most children, even the picky eaters.

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Coq au Blanc

A white version of Coq au Vin, this is great winter fare, similar to Braised Chicken Thighs with Escarole and also best made a day ahead. Serve it with a loaf of French bread to sop up the wonderful juices.

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Boston Trio

Though I love New York’s Buffalo Chicken Wings (deep-fried doused in a spicy sauce), I am not fond of fried foods and decided to come up with a non-fried version. Like Buffalo Wings, these are great served with Blue Cheese Dressing and also with mango chutney.

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Lemon Tarragon Chicken Salad

Before I started writing cookbooks I owned From the Night Kitchen, a take-out shop in Brookline Village, Massachusetts. One couple used to come in every time they were going to take a trip (and they traveled a lot). They would have me pack a lunch for the plane that always included this salad. I always think of them when I fly and when I make this salad. They would certainly have agreed with Wolfgang Puck, chef and restaurateur, who said, “To me, an airplane is a great place to diet.” Unless, of course, you bring your own lunch.

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Garlic Roasted Chicken with Pan-Roasted Vegetables

You need a huge roasting pan, probably the one you only pull out at Thanksgiving. I like to serve this right out of the pan.

Serves 6.

2 whole roaster chickens about 5-6 pounds each, giblets and neck removed
¼ cup olive oil
12 shallots, peeled (or 3 Spanish onions, quartered)
6-8 carrots, peeled, if desired, and cut into chunks
2 Idaho potatoes, unpeeled and cut into chunks
3 ripe pears or apples (any kind will do), peeled, if desired, and diced
1 butternut squash, peeled, seeded, and cut into 1-inch cubes
1½ teaspoons dried sage
1 tablespoon kosher salt

1.Preheat the oven to 425 degrees.

2. Rinse the chickens in several changes of cold water and pat dry.

3. Place the oil, shallots, carrots, potatoes, pears or apples, and butternut squash in a large mixing bowl and toss well.

4. Place the sage and salt in a small mixing bowl and mix to combine. Rub half into the chicken flesh, skin, and cavity and sprinkle the other half on the vegetables.

5. Place the chicken on a roasting rack in a large roasting pan and surround it with the vegetables. Transfer to the oven and cook until the internal temperature reaches 160 degrees or the juices run clear from the breast and the leg moves easily, about 1 hour (about 10 minutes per pound). Serve immediately.

Note: If you want to use bone-in skin-on chicken breasts instead of whole chickens, place the chicken and vegetables together in the roasting pan and cook for 45 minutes instead of an hour.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)

Caribbean Spiced Chicken

Buy cilantro only when it’s fresh; it should be bright and curly. To store, place the stems in a glass of cold water and cover the leaves with a plastic bag; it should keep for about a week. Wash it just before using it. Never, ever substitute dried coriander for fresh cilantro leaves.

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