Chicken · Main Courses

Green Curry-Coconut Chicken

Green Curry-Coconut Chicken

Very simple to make, and on the table in under an hour.

The original recipe can be found in “The Pretty Dish” by Jessica Merchant. I have modified the recipe for stove top instead of baking it in the oven.

2 Tablespoons canola or coconut oil
1 1/2 pounds boneless skinless chicken thighs, cut into 1' cubes
1/4 teaspoon salt
1/2 teaspoon black pepper
1 small yellow onion, thinly sliced
2 cloves garlic, put thru garlic press
1 teaspoon freshly grated ginger
1 red or green bell pepper, stem & seeds removed, thinly sliced
2  Tablespoons green curry paste 
1 can (14 oz) full fat coconut milk, well shaken

cooked white rice, for serving
shredded unsweetened coconut, for garnish (optional)
fresh cilantro leaves, for garnish (optional)

Season chicken with salt and pepper.  Heat oil in large deep skillet over medium heat. Add onion and cook until wilted, about 5 minutes. Add garlic and ginger. Cook, stirring another minute. Add chicken and cook, stirring frequently, until chicken is no longer pink – 3 – 4 minutes. Chicken will not be fully cooked at this point.

Reduce heat to medium low, push chicken and onions to one side and add curry paste. Stir for just a minute, until curry paste becomes fragrant, then incorporate into the chicken/onion mixture.

Slowly stir in coconut milk, increase heat to medium and let simmer until chicken is cooked through and sauce is slightly reduced. About 10 minutes.

Transfer to serving bowl, garnish with coconut and cilantro leaves and serve with cooked white rice.




Advertisements
Chicken · Main Courses · Rice and Beans · Soups and Stews

Quinoa Corn Chowder

Quinoa Corn Chowder

Quinoa is high in protein compared to most plants and grains. It also contains essential amino acids that our bodies need, making it an excellent protein source. That means we can have our “Mostly Meatless Mondays” and still get the protein we need. If you are interested in the benefits this grain, you can read more here.

This is a chowder, so of course there is still some meat here, in the form of BACON, and we are using chicken stock, so its not really meatless, but sorta close. If you want to go meatless, sub in vegetable stock and leave out the bacon.

1 Tablespoon oil
4 slices bacon, chopped
1 medium onion, finely chopped
4 small potatoes, cut into 1/2" cubes
2 cloves garlic, minced
5 cups chicken stock
1/2 cup quinoa
2 cups frozen corn kernels
1/2 cup heavy cream
salt and pepper to taste
parsley, finely chopped - for garnish
1 scallion, finely chopped - for garnish
 
Heat the oil and butter in large stockpot over medium heat.  Add onions and potatoes, garlic, a pinch of salt and freshly ground pepper and cook, stirring often until onions are soft and potatoes begin to brown. About 7 minutes.

Add chicken stock and quinoa. Increase heat to high, bring to boil. Reduce heat and simmer until potatoes are tender and quinoa is cooked. About 15 minutes.
Meanwhile, cook bacon until crisp and transfer to paper towel to drain. Set aside.
Add Corn to the simmering soup and cook another 10 minutes.
Add cream, stir well to combine and heat through.
Spoon soup into bowls, garnish with bacon, parsley and scallions. Serve hot.
Chicken · Main Courses

Hoisin Glazed Chicken Legs

Only 3 ingredients, including the chicken legs. What’s not to love.

6-8  chicken legs
1/2 cup hoisin sauce
1 teaspoon 5 spice powder
1 Tablespoon water
sesame seeds for garnish

Preheat oven to 350F. Spray shallow oven proof with non-stick cooking spray and put chicken legs in single layer in pan. Stir together 5-spice powder, water and hoisin sauce. Brush mixture onto all sides of chicken legs.

Bake 45 – 50 minutes, until legs are completely cooked. Sprinkle with sesame seeds and serve with white rice and stir fried vegetables.

Chicken · Main Courses

Classic Fried Chicken

Is there anything better?  We all know this isn’t the healthiest meal, which is why we don’t eat it every day.  Or even every month.   So, when you do decide to indulge your craving for fried chicken, why waste your calories on sorta okay chicken from the local take out joint when you can create something so much better in your own kitchen?

I have been using this recipe since the lovely people at Bon Appetit magazine published it in 2012.  I have included their instructions for deep frying in a pan, but I recommend you use your deep fryer instead.  It is a much safer method to get the same result.

Start this a day in advance to let the spice rub work its magic.

IMG_1574
Classic Fried Chicken

Classic Fried Chicken

1  3 – 4-lb. chicken, cut into 10 pieces, backbone and wing tips removed
 
1 Tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 1/2 teaspoons paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
 
1 cup buttermilk
1 large egg
1/2 cup water
 
3 cups all-purpose flour
1 tablespoon cornstarch
1 Tablespoon salt
1 Tablespoon freshly ground black pepper
 
Canola or peanut oil (for frying)
 
Place chicken pieces in non-reactive bowl.
Combine next 6 ingredients well and rub all over chicken parts.  Cover and refrigerate overnight.
 
Remove chicken from fridge and let sit at room temperature 1 hour.
 
Whisk buttermilk, egg and water in medium bowl.
Whisk flour, cornstarch, salt and pepper in another large bowl or  baking dish.
 
Following manufacturers instruction, fill and preheat your deep fryer to 350F.
 
If you do not have a deep fryer, pour oil into 12″ cast iron or other heavy deep sided skillet to a depth of 3/4″.  (Be careful not overfill.  The level of the oil will rise when the chicken is added.) Prop deep -fry thermometer in oil so that bulb is submerged.  Gently heat over medium – high heat until thermometer registers 350F.  Keep a lid and a box of baking soda handy in the event of any splashes

Working with 1 piece at a time (use 1 hand for wet ingredients and the other for dry ingredients), dip chicken in buttermilk mixture, allowing excess to drip back into bowl. Dredge in flour mixture; tap against bowl to shake off excess.

Place up to 5 pieces of chicken in the oil; whatever is a comfortable fit. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.

Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving

 

Chicken · Main Courses · Pasta

One-Pot Chicken Penne in Tequila Tomato Sauce

The alcohol in the tequila cooks off, but the flavour remains, adding a nice depth to this simple sauce.

You might be interested to know this is my own creation.  Because of that, I did some research as to what a serving of pasta actually is.  Answers were all over the map from as little as 60 grams all the way up to 113 grams of dried pasta.   I guess the correct answer to what is a serving is “how hungry are you?”

Because of package sizing, I allow 125 grams per person.  If it is just the two of us for dinner, I know there will be enough leftovers for tomorrows lunch.  If I am cooking for a crowd, this guarantees I will not run short of the main course.  My grandmother was not Italian, but she would have died of embarrassment if guests were ever able to reach the bottom of a serving bowl.   I learned from the best.

So, this will serve 2 people, with enough left over for someones lunch the next day.

Ready in 45 minutes or less.

img_1229.jpg

One-Pot Chicken Penne

in Tequila Tomato Sauce

1 Tablespoon canola oil

1/2 yellow onion, diced

1 clove garlic, minced

1   6 oz chicken breast, cut into 1″ cubes

salt and pepper

2 Tablespoons tequila reposada (the gold stuff)

250 grams penne

3 cups water

14 oz can diced tomatoes

1 tablespoon butter

chopped parsley, for garnish

Parmesan cheese for serving

Lightly season the cubes of chicken with salt and pepper.

Heat canola oil over medium-high heat in large deep sided pan and add onion, and cook until onion becomes translucent and begins to brown.  Add garlic and cut chicken breast.  Cook, stirring occasionally, until chicken is no longer pink.  About 3 minutes.  Chicken may not be completely cooked thru at this point.  Transfer contents of pan into bowl and set aside.

Add tequila to pan and stir to pick up any brown bits stuck to the bottom of the pan.  Tequila will reduce by about half after about 30 seconds.

Add 3 cups of water to tequila in the pan, then add your pasta.  Stir.  Increase heat to high, cover and bring to boil.  Watch carefully.  You don’t want this to boil over.

Once boiling remove the lid and stir frequently to be sure pasta cooks evenly and to prevent sticking.

At the 8 minute mark, when the pasta is about halfway cooked thru, add the diced tomatoes and their juices along with the chicken breast & onions.  Continue to cook, stirring often until pasta is cooked thru.

Stir in the butter, taste and adjust seasoning as needed.

Sprinkle parsley over top and serve with parmesean cheese on the side.

 

 

 

Chicken · Main Courses

Grilled Chicken & Grape Skewers

You can marinate the chicken for as little as 4 hours, but you will get more flavour with a 24 hour marinade.

If using wooden skewers, you can assemble the skewers and marinate the whole thing over night in the fridge.

If using metal skewers, marinate the ingredients without the skewers.  Then skewer just before cooking .

Serve with Lemony Potatoes and Greek Salad and Na’an bread for a bit of Mediterranean  feel, or keep things simple and serve with a side salad and white rice.

IMG_0742

Grilled Chicken & Grape Skewers

12 wooden skewers or 12 metal skewers

1/4 cup oil

2 cloves garlic, minced

1/2 teaspoon Chili flakes

1 Tablespoon fresh oregano leaves, finely minced

1 Tablespoon fresh rosemary, finely minced

1 teaspoon lemon zest

2 chicken breasts, cut into 1″ cubes

2 cups red or green seedless grapes

1 red pepper, cut into 2″ cubes

1/2 red onion, cut in half lengthwise , layers separated

salt & freshly ground pepper to taste

2 Tablespoons olive oil

1 Tablespoon fresh lemon juice

Combine first 6 ingredients in a non-reactive medium size bowl and mix well.   Add chicken and toss to combine.   Cover with plastic wrap and marinate over night, or at least 4 hours.

Thread skewers alternating chicken, with  grapes, red peppers and onion until all ingredients have been used.  you should end up with about 12 skewers.

Season with salt and pepper.

Grill turning occasionally until chicken is cooked thru about 5 – 8 minutes.

Arrange on serving platter and drizzle with olive oil and lemon juice.

 

 

 

 

Chicken · Soups and Stews

Mexican-style Corn & Chicken Soup

In Alberta, corn from Taber  has hit the markets!   A sure sign that fall is on its way.

The heat of the summer has already given way to cooler days and chilly nights.  As much as we hate to see summer go (yes, even down here, I mourn the passing of the Alberta summer), the upside is all that great corn that is now available.

This recipe lets you take advantage of that golden goodness while you warm yourself up with a hot bowl of soup.

After you have cut the kernels off of their cobs, don’t forget to scrape the back of a knife over the cob to extract as much juice (and flavour) as possible from it.   Be sure to hold it over the same bowl that your corn is in while you do this.

This will serve 4 and even with all the dicing, you will have dinner on the table in under an hour.  Win-Win!!

img_0765.jpg

Chicken Corn Soup

4 ears corn (or 3 cups frozen, thawed)

2 Tablespoons canola oil

2 chicken breasts, cut into 1′ pieces (about 12 oz)

1 poblano chile, stem and seeds removed, cut into 1/4″ dice

1/2 red bell pepper, stem and seeds removed, cut into 1/4″ dice

1 teaspoon ground cumin

1 teaspoon ground coriander

1 Tablespoon Chile in Adobo, minced and mashed into a paste (optional)

1 white onion, diced

salt and pepper

4 cups chicken stock , homemade or purchased

14 oz can diced tomatoes

1 fresh tomato, finely diced for garnish

2 scallions, thinly sliced for garnish

crushed tortilla chips for garnish

Heat the oil in a large pot (4 litres) over medium high heat.  Season the chicken pieces with salt and pepper and add to oil in pot.  Cook. stirring just until chicken is no longer pink, about 3 minutes.  Add the poblano, red pepper, Chile in adobo, onion, cumin and coriander and cook, stirring until onion is soft and starting to brown – about 6 minutes.

Add the corn, and any milk you scraped from the cobs, the tomatoes and the chicken stock to the pot.  Stir well and bring to boil.  Reduce heat and simmer, uncovered for about 5 minutes.   Taste and season with salt and pepper.

Ladle into bowls.  Top each bowl with crushed tortilla chips, diced tomatoes and sliced scallions.