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.
Continue readingPosts Tagged → Chicken
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 readingSpicy 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
- 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.
- Remove and discard as much of the marinade as possible. Sprinkle the chicken with the salt and pepper.
- 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.
- Transfer the chicken to a platter, sprinkle with the sesame seeds and serve immediately.
Sticky 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.
Hoisin Chicken with Mustard and Brown Sugar
TESTED For ease I have used boneless skinless breasts but the sauce is especially good on wings or drumetttes, served either hot or cold. The chicken can also be grilled.
Continue readingQuick 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.
Continue readingMixed Greens with Chicken, Oranges and Blue Cheese
Although this recipe calls for cooking chicken, you can use leftover grilled chicken or steak. You can also vary the fruit and use mango, grapefruit or peach instead of orange and vary the cheese and use feta or goat instead of the blue. Serve this with a hunk of bread
Continue readingCurried 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
Chicken Marbella
Over the years, I’ve made many variations of the famous Chicken Marbella recipe from The Silver Palate Cookbook. Here’s the most current version in my repertoire.
Continue readingHunters Chicken
Serve this savory stew-like dish with steamed white rice and steamed or roasted zucchini.
Continue readingRoasted Chicken with Artichokes, Lemons, and Onions
An adaptation of my friend Lizzy Shaw’s recipe, this is especially good for a dinner party. Lizzy has several friends who insist she make it when they come to her home. It can be completely assembled ahead of time, so you can spend time with your guests instead of being sequestered in the kitchen.
Continue readingJamaican 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.
Continue readingCitrus Chicken with Oregano and Cumin
This recipe calls for a lot of zesting, which takes time but it is well worth worth it (and much easier if you use a microplane).
Continue readingSpice-Rubbed Chicken Breasts
Try this deeply flavored seasoning paste on sirloin steak too.
Continue readingRoasted Chicken with Variations
It doesn’t get more basic or more delectable than a perfectly roasted chicken. Consider making two; the leftovers are fantastic.
Continue readingBrine for Chicken
Brine is a saltwater solution, sometimes with added sugar, spices or herbs.
Continue readingChicken Pot Pie
Old-fashioned, straightforward, country comfort food.
Continue readingChicken Fajitas
Great for informal dinner group, or for teens or kids, this recipe allows everyone to have a slightly different meal. You could also substitute an equal amount of thinly sliced flank steak.
Continue readingCurried Chicken with Raisins and Cashews
This dish offers the flavor of a complicated curry dish without all the effort. Part of its appeal is in customizing each portion by adding the accompaniments at the end. You don’t have to provide them all, so feel free to pick and choose as you like.
Continue readingCoconut Spice Chicken
Sweet and spicy, this easy-to-make wonderfully aromatic dish is best served with a green salad that’s packed with fresh fruit and drizzled with Curried Dressing.
Continue readingTandoori Chicken
The buttermilk marinade transforms these chicken breasts into a deeply flavorful (but not spicy) meal. Serve it with roasted potatoes or rice, or save the starch for dessert and serve Rice Pudding.
Continue readingMy Father’s Lemon Tarragon Chicken
This is the only dish my father ever made while I was growing up. He also made this with shrimp, which was equally scrumptious.
Continue readingChicken with Lemon and Ginger
Light and a little bit spicy. Serve this with Pasta with Artichoke Hearts or with steamed rice and roasted broccoli.
Continue readingParmesan 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.
Continue readingChicken with Balsamic Vinaigrette and Wilted Greens
Add a baguette to this summery dinner and voilà! You have your meal.
Continue readingCoq 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.
Continue readingBraised Chicken Thighs with Escarole
I never liked chicken thighs until I tasted this dish. Homey and flavorful, this braise is great for a weekday meal (which you can prep and freeze ahead) and truly spectacular for a dinner party. It’s best to make this the day before you want to serve it, to let the flavors develop.
Continue readingCrunchy Mustard Chicken
This baked “fried chicken” is equally good served hot or cold. Serve it hot with buttered rice or pasta and broccoli, asparagus, or broccoli rabe, or cold with an assortment of salads.
Continue readingBarbara’s Chicken Thighs
I know a lot of people who make this every week. Serve it with a salad of Belgian endive, cherry tomatoes, and fresh mozzarella balls; Caesar Salad; or greens drizzled with Blue Cheese Dressing.
Continue readingBoston 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.
Continue readingTabasco Trio
This spicy option for chicken wings or drumettes makes a delicious party hors d’oeuvres or an entrée for an informal dinner.
Continue readingSticky Orange Soy Trio
This recipe has saved the day when my children are being picky and nothing else appeals to them. As tasty cold as hot, this wonderful combination of sweet, salty, and sticky satisfies them every time.
Continue readingLemon 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.
Continue readingCilantro Chicken Salad
Inspired by Asian flavors, this fresh-tasting chicken salad is made without mayonnaise.
Continue readingCurried Chicken Salad
Yield: about 4½ cups; serves 4 to 6.
Continue readingNew-Fangled Classic Chicken Noodle Soup
While the true classic is made with a whole chicken, here is a version that requires less time and effort but is still fabulous. Instead of cooking the poultry in the soup, you can use leftover poached chicken or turkey.
Continue readingTrue Classic Chicken Noodle Soup
This is one recipe you must have in your collection. My daughter, Lauren, says, “It’s great in the winter. It warms your bones and makes you feel happy.” The possibilities are infinite: vary the fresh herbs, or add chopped tomatoes or crushed red peppers.
Continue readingChicken Fricassee
Old-fashioned but wonderful, this is a perfect example of why classic dishes never die.
Continue readingChicken Saltimbocca with Pan-Fried Sage Leaves
Saltimbocca means “to jump into the mouth.” This version of the classic Italian veal dish certainly does.
Continue readingRoasted Chicken Breasts with Dried Figs, Apricots, and Prunes
Bone-in, skin-on, chicken breasts work best for this recipe.
Continue readingChicken Curry with Coconut, Basil, and Mangoes
Before settling on this version of Chicken Curry, I tried many different ones, but I like this one because it combines the fire of the curry with the sweetness of the mango and tomato. If your budget permits you can substitute shrimp for some or all of the chicken.
Continue readingGarlic 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.
Continue readingMoroccan Chicken
Sweet and spicy, with the traditional combination of poultry and fruit flavors.
Continue reading