Archive for Poultry

Tandoori Chicken

No idea where this originated; I found it on the back of an old note where I’d scrawled down things that I needed to discuss with an auto mechanic, including a lack of heat in my car and the fact that the hood light was burned out. An indication of the age of the note: I haven’t even driven a car, let alone owned one, in more than a decade.

3 lbs. chicken, skin & fat removed.
8 oz yogurt
1 tsp paprika
1 tsp ginger
1 tsp cumin
3 cloves garlic, crushed
2 T lime juice

Salt & pepper

Cut up the chicken. Make deep slits in the chicken pieces.

Mix together the remaining ingredients.

Marinate the chicken in the yogurt-spice mixture overnight.

Roast 40 minutes in the oven at 425. Yum!

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Poached Chicken Breasts

5  cups chicken stock
Grated rind and juice of 1 lemon
2  cloves garlic, finely chopped
6  boneless, skinless chicken breast halves

In a large, deep skillet, combine chicken stock, rind and juice of 1 lemon, garlic, and salt. Bring liquid to a boil. Lower the heat, and add chicken.

Simmer over low heat for 20 minutes or until a thermometer inserted into the thickest part of the breast reads 165 degrees. Remove chicken from poaching liquid. Refrigerate poaching liquid and chicken breasts for soup or salad.

Boston Post

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Chicken With Plums

I recently saw the film “Chicken With Plums.” While the Persian dish that inspired the title was barely shown or discussed in the movie, I was inspired to learn more about it.  I searched and found this recipe.

INGREDIENTS: This quantity will yield 6 servings

1.5 pounds chicken thighs, skinned
1 medium onion (about 5 ounces), chopped fine
1 pound of carrots, peeled and sliced in rounds or matchsticks
3 tablespoons brown sugar or honey
1 large orange, juiced or 1/4 cup orange juice
12 (or more) pitted prunes
2 cups chicken broth or water
4 (or more) tablespoons clarified butter or oil
1/2 cup (or more) all-purpose flour
1/2 teaspoon saffron, crushed and steeped in 2 tablespoons hot water

Rinse the chicken or rub with a cut lemon. Pat dry and sprinkle a pinch of salt and pepper all around.
Dip the chicken in flour.
Heat the oil or clarified butter in a large skillet and brown the chicken all over, which will take about 25 minutes.
Transfer the chicken pieces into a large pot. Add the chicken broth or water to the skillet and scrape the browned bits from the skillet to release and incorporate into the broth. Add the broth with the browned bits to the pot with the chicken.
Add more clarified butter to the skillet and drop the onion in the skillet and fry till translucent. Add the carrots and the brown sugar and stir to coat the carrots. Fry for about 10 or 15 minutes to soften the carrots and let them caramelize a bit.
Add the carrots and onions to the pot.
Strain the saffron and add to the pot with the chicken and carrots and onions. Cover the pot and cook on low heat for about 20 minutes. At this point, you can collect the broth from the pot by straining it and let it sit in the freezer for a couple of hours to collect the fat that congeals on the surface. Place the broth back in the pot with the chicken and vegetables.
Add the orange juice and the prunes to the pot. Cook on low heat for 20 minutes. Adjust seasoning.
Serve the chicken with Basmati rice.

 

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Mexican Chicken Flatbread

4 8-inch whole-wheat flour tortillas
2 cups chopped cooked chicken
1 cup refried beans
1 teaspoon ground cumin
2 cups shredded Cheddar cheese
2 cups store-bought pico de gallo or salsa
Yield: 4 Servings
Prep: 5 min Total: 15 min (Quick)

  •  Preheat oven to 400 degrees F.
  • Place tortillas on baking sheet. Transfer to oven and bake until crispy, about 5 minutes each side.
  • Spread 1/4 cup refried beans on each tortilla. Top with 1/2 cup cheese and 1/2 cup chicken. Sprinkle 1/4 teaspoon cumin over the tortilla. Return tortillas to oven and bake until the cheese is melted and bubbly.
  • Top flatbreads with 1/2 cup pico de gallo or salsa. Serve immediately.

Mexican chicken flatbread

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Sautéed Chicken With Meyer Lemon and Rosemary

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2-inch strips
3 tablespoons extra virgin olive oil
2 teaspoons minced rosemary
Kosher salt
1/2 teaspoon black pepper
1 1/2 Meyer lemons
2 tablespoons sugar
2 leeks, thinly sliced
2 garlic cloves, finely chopped.

1. Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
2. Trim the ends from 1 lemon, quarter lengthwise and remove the seeds. Slice quarters crosswise into 1/8-inch slices.
3. Bring a small pot of water to a boil over high heat. Add the lemon slices, lower the heat and simmer for 5 minutes. Drain under cold running water. Rinse out the pot and refill it with 1 cup water, the sugar and 1 tablespoon salt. Bring to a boil. Drop in the blanched lemon slices and simmer for 3 minutes. Drain under cold running water, pat dry.
4. Heat a skillet over high heat for 5 minutes. Add 2 tablespoons oil. It should start to shimmer immediately; add the lemon slices and stir-fry quickly until golden. Stir in the leeks and reduce heat to medium-high. Cook until leeks are soft and golden, about 3 minutes. Stir in garlic and cook 1 minute. Push the leek mixture to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes. Mix in the leeks and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more. Drizzle with juice from the remaining lemon half, to taste. Yield: 4 to 6 servings.

NY Times: Preserved Lemons Brighten a Stir-Fry
NY Times: Sautéed Chicken With Meyer Lemon and Rosemary

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Marcella Hazan’s Two Lemon Chicken

If this were a still life its title could be “Chicken with Two Lemons.” That is all that there is in it. No fat to cook with, no basting to do, no stuffing to prepare, no condiments except for salt and pepper. After you put the chicken in the oven you turn it just once. The bird, its two lemons, and the oven do all the rest. Again and again, through the years, I met people who come up to me to say, “I have made your chicken with two lemons and it is the most amazingly simple recipe, the juiciest, best-tasting chicken I have ever had.” And you know, it is perfectly true.

A 3- to 4-pound chicken
Salt
Black pepper, ground fresh from the mill
2 rather small lemons

1. Preheat oven to 350 degrees.

2. Wash the chicken thoroughly in cold water, both inside and out. Remove all the bits of fat hanging loose. Let the bird sit for about 10 minutes on a slightly tilted plate to let all the water drain out of it. Pat it thoroughly dry all over with cloth or paper towels.

3. Sprinkle a generous amount of salt and black pepper on the chicken, rubbing it with your fingers over all its body and into its cavity.

4. Wash the lemons in cold water and dry them with a towel. Soften each lemon by placing it on a counter and rolling it back and forth as you put firm downward pressure on it with the palm of your hand. Puncture the lemons in at least 20 places each, using a sturdy round toothpick, a trussing needle, a sharp-pointed fork, or similar implement.

5. Place both lemons in the birds cavity. Close up the opening with toothpicks or with trussing needle and string. Close it well, but dont make an absolutely airtight job of it because the chicken may burst. Run kitchen string from one leg to the other, tying it at both knuckle ends. Leave the legs in their natural position without pulling them tight. If the skin is unbroken, the chicken will puff up as it cooks, and the string serves only to keep the thighs from spreading apart and splitting the skin.

6. Put the chicken into a roasting pan, breast facing down. Do not add cooking fat of any kind. This bird is self-basting, so you need not fear it will stick to the pan. Place it in the upper third of the preheated oven. After 30 minutes, turn the chicken over to have the breast face up. When turning it, try not to puncture the skin. If kept intact, the chicken will swell like a balloon, which makes for an arresting presentation at the table later. Do not worry too much about it, however, because even if it fails to swell, the flavor will not be affected.

7. Cook for another 30 to 35 minutes, then turn the oven thermostat up to 400 degrees, and cook for an additional 20 minutes. Calculate between 20 and 25 minutes total cooking time for each pound. There is no need to turn the chicken again.

8. Whether your bird has puffed up or not, bring it to the table whole and leave the lemons inside until it is carved and opened. The juices that run out are perfectly delicious. Be sure to spoon them over the chicken slices. The lemons will have shriveled up, but they still contain some juice; do not squeeze them, they may squirt.

Ahead-of-time note: If you want to eat it while it is warm, plan to have it the moment it comes out of the oven. If there are leftovers, they will be very tasty cold, kept moist with some of the cooking juices and eaten not straight out of the refrigerator, but at room temperature.

From The Essentials of Classic Italian Cooking by Marcella Hazan.

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Super Simple Baked BBQ Chicken

With only three ingredients, this ultra-easy barbecued chicken is baked, not grilled. Cooking in broth produces extremely moist and tender chicken. Leftovers are perfect for chicken sandwiches or salads.

2 lbs boneless skinless chicken breast halves or tenders
1 cup prepared bbq sauce
1 14 oz can chicken broth

Pour just enough chicken broth in a baking dish to lightly cover the bottom. Add single layer of chicken. Lightly brush the chicken with BBQ sauce, reserve the rest. Pour in the rest of the chicken broth.

Bake in a 325 degree oven for 60 minutes. Use the rest of the BBQ sauce to top the chicken when you serve it. Serves 8

Note: If you like, you can add cut potatoes in to the dish to cook at the same time.

mid atlantic country farms

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