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Tag Archives: Chicken
I made this recipe a couple years ago and loved it. It is really the perfect, go to recipe, for that left-over roasted chicken. Or for that matter for those lazy nights (such as this one) when you pick up a roasted chicken from the market. Not your typical chicken salad but equally as delicious.
 
What do I like about this particular recipe? The exotic flavors: zesty lime, spicy peppers and slightly sour but sweet Major Grey Chutney – the perfect balance of sweet, spicy and sour. When I originally made this recipe, I felt it was a bit saucy, so I decided to cut the amount of mayo this time. As well I left the almonds out, mainly because I did not have any (remember it is suppose to be a go-to recipe) but also, because I just did not feel like adding them. I love that this salad is not slapped between a couple slices of bread. Instead it is cuddled between crispy pieces of red leaf butter lettuce, with sprigs of basil, cilantro and a healthy dose of thinly sliced radishes. Sounds like a lot of different flavors? Don’t worry, it is cool, crisp, refreshing; the perfect balance.
What is your favorite recipe for left over chicken?
Recipe: Chutney Chicken Lettuce Cups
1 3-pound roasted chicken
1 medium red onion, cut into -inch dice
grated zest of 1 large lime
Juice of 3 large limes, or more to taste
2 jalapeo chiles, seeded and minced, or hot sauce to taste
4 ozs major grey chutney, cut into bite-size pieces if necessary
1/2 cup mayonnaise
kosher salt to taste
fresh black pepper
2 large stalks celery, medium dice
1 head red leaf butter lettuce, leaves separated, washed and dried
1 large bunch fresh basil, washed and dried
1 large bunch fresh cilantro, washed and dried
8 radishes, thin sliced
Pull the meat from the chicken carcass, discarding the skin and bones. Cut it into bite-size pieces. In a large bowl combine the onion, celery, lime zest and juice, jalapeo, chutney, mayonnaise, salt, and pepper. Fold in the chicken. Taste the mix for lime, mayonnaise, and spice, adding more as needed. Let it stand at least 30 minutes to blend flavors.
Mound the salad at one side of a big platter. Pile up the lettuce leaves at the other side, and cluster sprigs of herbs in the center. Tuck the radishes next to the herbs. Put a few herb leaves in the bottom of a lettuce “cup,” top them with a spoonful of the salad, a slice each of radish and roll up. Serve. Eat.
If you enjoyed this dish, you may enjoy these others as well:
Lettuce Wraps
Pork & Green Bean Lettuce Wraps Recipe with Sesame Hoisin Sauce
Vegetarian Tempeh Lettuce Wraps
I am not sure why I have not shared this with you before as it is one of my favorite meals. The first time I ever had it, was during my second trip to Paris. It was during Hanukkah and I was invited to a French Moroccan Jewish home (now that is a mouth full). I loved the dish so much that I could not stop eating it and someone eventually told me that if I did not stop, the couscous would explode in my stomach.
It has been some 15+ years since that first time and the recipe has definitely adapted to my taste-buds but it is still equally as delicious. I normally make it strictly vegetarian and use whatever vegetables I have on hand. It is so easy that you can have dinner on the table in 30 minutes (if you make it vegetarian). This particular evening I did brown some juicy organic chicken thighs that seasoned with some kosher salt and Ezpeletako Bipera (Basque Paprika), then I browned them in a little olive oil until golden. After the thighs were golden, I kept them warm and cooked the veggies in the slightly seasoned olive oil. I used shallots, carrots, zucchini, chick peas, green beans and some fresh tomato. After the shallots are slightly soft, I add the carrots, zucchini and green beans and cook for only a few minutes, mainly to coat them in all the flavor that was left in the pan, then I add a rich stock and the chick peas. I only add the tomato during the last 10 minutes of cooking. You can use whatever type of couscous you like, we prefer the larger pearl size Israeli Couscous.
Recipe: Moroccan Couscous (printable recipe to come)
6 chicken thighs
kosher salt
paprika (I like to use ezpeletako bipera)
olive oil
1 shallot, minced
2 carrots, scrubbed clean, medium dice
2 zucchini, small dice (I am trying to hide zucchini from L is dishes)
1/4 lb green beans, snapped in half
1 can chick peas, rinsed and drained
1 tomato, large dice
32 ounces chicken stock
1 cup couscous
harissa to serve along side
Coat chicken thighs in salt and paprika. Heat small amount of olive oil in a large dutch oven and brown chicken thighs until golden. Put aside on a plate, in the oven to keep warm (low heat 200). Add shallot to the same pot, stir and cook until slightly soft, about 5 minutes. Add carrots, zucchini and green beans, stir and cook about 5 minutes. Add 2 cups of the stock along with the chick peas. Low heat to a simmer and cook. Stirring occasionally. Cook the couscous using the leftover 2 cups of stock instead of water. 10 minutes before serving add the tomato and the chicken thighs to the veggie mixture. Pour any juices that were left from the chicken thighs into the pot. Serve on a bed of couscous. Pass the harissa. Serve. Eat.
I love butter. In fact, it probably can be considered a secret obsession. I can literally eat good butter by the spoon full; I know a bit “yick” but good butter is just so good! When Erin from Matrixx Pictures contacted me and wanted to know if we would be interested submitting a recipe with Challenge Dairy, I did not say no. I am familiar with Challenge Butter as I do use their European version very often as it has a creamy taste to it as well it is made from cows that are not treated with growth hormones. Once I had accepted the challenge, Erin assigned us to an entree category, which was perfect as I was planning on making a roasted chicken that week.
As you know we are obsessed with truffles and I thought they would go perfect with the butter. I decided to make a compound butter out of the truffles. Inside of rolling the truffle/butter mixture and letting it set, I immediately stuffed it underneath the skin of the entire bird as well I rubbed it inside and over the top and then roasted it – don’t be afraid, be very generous! The chicken came out succulent with a nice complex earthy flavor. I served the meal with warm baguettes, brie and a light frisee salad with Dijon dressing.
As well there was an abundance of juices not only from the chicken but also from the butter; I saved it! The next day I used the left over juices and tossed chunks of potatoes into it and roasted them to serve it with the left over chicken. Both meals ….. out of this world!
Recipe: Roast Chicken with Truffle Butter
1 lb challenge dairy european style butter, room temperature
1 fresh truffle, thinly grated
1 organic, free-range chicken, whole
maldon salt, to taste
fresh cracked black pepper, to taste
Heat oven to 425. Mix the butter and truffles together in a small bowl. Clean your chicken, inside and out and pat dry. Gently lift the skin, do not tear it, and fill with the butter/truffle mixture. You will need to repeat this all over the chicken. When finished, rub the top and the inside of the chicken with more of the butter, until all is used. Sprinkle the chicken with salt and fresh cracked black pepper. Roast for about 1 – 1 1/2 hours, depending on how big the chicken is. When fnished, remove from oven and let sit for 10 minutes. Serve. Eat.
 *photo courtesy of Bryan Alberstat Photography
Our friend Bryan was coming over for Sunday night dinner. I love Sunday night dinner and we have not done one in a very long time. When I planned this meal, I had hoped for a cold or at least crisp autumn evening, instead it was warm and somewhat balmy. Regardless it was still the perfect night for a little comfort food. As well is always fun to have an actual professional photographer roaming your kitchen while you are doing the cooking! Lenny was in charge of lights and Bryan worked his magic snapping away photos of our “Sunday dinner”.
This dish use to be my signature dish. Friends use to always ask me to make this for dinners. I actually cannot believe I have not shared it with all of you as we do eat it often enough. I like to start out by using a cage free and organic chicken as they always come out so plump and juicy, sometimes they are so plump, they could be a small turkey! After preparing the chicken I stuff it full of what I like to think of as heaven! There really is nothing like the smell of fresh rosemary from the garden after you pick it, the needles are slightly crushed and the scent against a balmy night takes one to the Mediterranean for a brief moment. Now combine that with ripe fragrant lemons and slightly sweet red onions and you have the perfect meal.
I am sure this dish will become your signature dish after you serve it to your family and friends.
Recipe: Lemon Rosemary Roasted Chicken
- 1 whole chicken 3 – 4 pounds
- 2 lemons, cut in half & then into quarters
- 1 small red onion, cut in half & then into quarters
- 4 sprigs of fresh rosemary or another herb of your choice
- Grape seed oil – it will not burn with high heat
Heat oven to 425. Remove any giblets, etc… from the chicken. Wash chicken inside and out. Pat dry. Lay the chicken in a roasting dish. Stuff the chicken with the lemons, red onions and rosemary. I grab a piece of lemon, onion, rosemary and stuff them in and alternate this process. Rub the chicken well with grape seed oil. Slide the chicken into the oven and let roast for 1 ½ hours – may be a little less or a little more depending on the size of your chicken. I test the meatiest part of the chicken let by slightly cutting into it, if there is any sign of blood, cook longer. Remove from the oven, let sit on the counter for 10 minutes. Serve. Eat.
*I usually save the bones and what little meat is left as well as the juices from the chicken and put it all into a zip lock bag and toss it into the freezer for a day when I will be making chicken stock. When I am making stock I add the contents to my stock pot.
Stephanie of Dispensing Happiness is the hostess for this month’s Hay Hay its Donna Day and she picked a Polenta and Parmesan Chicken recipe. I have had this bookmarked for sometime, so I was very excited that Stephanie picked something savory for us.
I had all intentions of making this at the beginning of the week, when the spinach I had purchased was very fresh. By the time I got around to making it, it was Friday and we were in the middle of getting ready to head to Baltimore for a few days; the spinach had gone bad! Since the spinach was not good I used baby red butter lettuce with the fresh basil as well I added some vine ripe tomatoes we had laying around. I loved the breading of parmesan and polenta which we crusted some organic, cage-free chicken breasts with. I gently pan fried the breast in grape seed oil. Grape seed oil is great to use for frying or even quickly roasting chicken breasts, as it can handle high heat, which in turn gives the chicken a nice crispy crust and very moist flesh. We were commenting throughout the meal how plump and juicy these breasts were …. yum! Half way through the cooking process, I had this feeling I was not going to like this dish, I am not sure why, just this feeling. Pleasantly surprised when we sat down and took the first bite. The honey mustard based dressing really brought the greens and the crispy but moist chicken together, it was very flavorful. This is a wonderfully light and easy dinner to make, we had it on the table in 30 minutes. We don’t have kids but I imagine it would be very kid-friendly as well.
Stephanie, thank you for picking a great recipe and for being our hostess for this month’s HHDD! Be sure to check out Stephanie’s site for the round-up of HHDD # 28 entries, I am sure there will be some great dishes from some fantastic cooks!
Recipe: Parmesan and Polenta Chicken
2 cobs corn, husks and silks removed
olive oil for brushing
2 x 200g (7oz) chicken breasts
flour for dusting
2 eggs, lightly whisked
1/2 cup(100g/3 1/2 oz) polenta
1/3 cup finely grated parmesan cheese
2 tablespoons vegetable oil
100g (3 1/2 oz) baby spinach leaves
1/2 basil leaves
grated parmesan cheese, extra to serve
dressing
2 teaspoons Dijon mustard
2 tablespoons lemon juice
1 clove garlic, crushed
1 tablespoon olive oil
2 teaspoons honey
sea salt and cracked black pepper
To make the dressing, place the mustard, lemon juice, garlic, oil, honey, salt & pepper in a bowl & whisk to combine. Set aside. Preheat the oven to 220 C (425 F. Brush the corn with oil, place in a baking dish & roast for 25 minutes or until golden. Slice the kernels from the corn & set aside. Slice the chicken in half horizontally, dust with the flour, dip into the egg & press into the combined parmesan & polenta to coat. Heat the oil in a non-stick frying pan over medium heat & cook the chicken for 2-3 minutes each side or until golden & cooked through. Arrange the chicken, corn, spinach & basil on plates & spoon over the dressing & grated parmesan to serve. Serve. Eat.
Ga xe phay also known as Vietnamese cabbage and chicken salad is a great salad to make with leftover chicken, it is lightly seasoned with fresh herbs and a slightly spicy dressing.
We had a long weekend and were craving comfort food, something to cure all! For both of us that would be spicy food, but not greasy spicy food, rather healthy spicy food. I had the perfect meal in mind all day long …
Yuie of Lemonpi was twittering last week about a Vietnamese chicken salad she was making for dinner, it sounded fantastic, and I wanted the recipe! Imagine how excited I was when I got an email last week with the recipe! Y said that the recipe was originally from a Wendy Hutton (the Diva of Southeast Asian Cuisine) cookbook and that she changed it around to suit her cooking style. I took both the original as well as Y’s version and combined the two to make this fantastic salad. I used the leftover chicken breasts from the other night and let me say the chicken was still incredibly moist and slightly spicy, perfect for this salad. The salad is light and very refreshing as the base is made from crispy cabbage and an abundance of fresh herbs. Not only was there plenty for two of us for dinner but we also have enough for two lunches tomorrow, I love meals like that!
Recipe: Vietnamese Cabbage and Chicken Salad (ga xe phay)
2 chicken breasts, previously cooked, skin and fat removed, shredded
1 small red onion, thinly sliced
1/2 napa cabbage, thinly sliced
1/2 cup firmly packed mint leaves, coarsely chopped
1/4 cup firmly packed coriander leaves, coarsely chopped
1 small carrot, shredded
1 cucumber, halved, sliced thinly
Dressing:
4 tablespoons lime juice
2 tablespoons fish sauce
3 tablespoons caster sugar
1 tablespoon rice vinegar
1 large red chili, minced
Sprinkle salt over the onion, rub with your fingers, and set aside for 30 minutes. To prepare the dressing, combine all ingredients in a small bowl, stirring to dissolve the sugar. Set aside for the flavors to blend. Just before serving, put the cabbage, vegetables, and herbs in a large bowl. Rinse the salted onion under running water, then squeeze dry and add to the salad base. Add the chicken and dressing, tossing to combine well. Serve. Eat.
Not your ordinary “shake-n-bake” chicken that our grandmothers and mothers use to make. The chicken is brined first and then coated with a spicy batter before being plunged in hot grape seed oil and fried until golden brown. Delicious hot or cold.
I have been itching to make chicken curry as well as fried chicken for the past couple weeks. I could not make up my mind which one to make so I decided to try and combine the flavors of both recipes. I wanted this fried chicken to be moist and juicy not dried out as most fried chicken is. So I decided to go out on a limb and brine the chicken before frying. I made a simple brine of salt and water. I did not add any spices as the batter for the chicken would take care of the heat. I have brined a turkey before but never a chicken, I did not want it to be over salty so I only let it sit for 4 hours. I was amazed at how silky the chicken was when I took it out of the brine, it was as if this chick had spent the day at the spa being rubbed down with sea salts. The chicken skin and meat incredibly smooth, I knew instantly, this would be the moistest chicken ever!
I made two batters to coat the chicken with, a buttermilk and egg batter and a flour and breadcrumb one. This is where the heat comes in from the curry dish I was thinking of. We love Harissa and use it very often, so I took chili flakes and combined it with garlic, caraway, coriander, parsley and black pepper and mixed this with the flour and breadcrumbs. Before frying the chicken I soaked each piece with the buttermilk mixture and then heavily coated it with the flour mixture.
I don’t use a deep fryer, I consider it just one more thing that we do not need. I have a big cast iron dutch oven that was my grandmothers and I used that. I have not used it very often in the past but thinking of fried chicken made me think of her so I brought it out. I like to use grape seed for frying and even baking chicken. Grape seed oil can withstand high heat before getting to a smoking point. The end result is a very light, clean and slightly nutty taste. After bathing our chicken in both batters I fried each piece hot grape seed oil until golden brown and cooked through.
I served the chicken with a light and creamy polenta dish and just before serving I sprinkled some black Hawaiian salt over the entire plate, not only for color but to add a little more flavor. The result, the moistest fried chicken I have ever had. Not over salty, which I am always concerned with when brining and it was slightly spicy but not too hot, just right. The creamy polenta was a great addition to the meal as it helped cooled down what heat there was in this dish. You will LOVE this recipe, it is really fantastic!
Recipe: Harissa Fried Chicken
Brine:
* 1 cup kosher salt
* 4 cups hot water
* 12 cups cold water
* 1 whole chicken, organic, cut up
1. Mix salt and hot water in a very large bowl. Once the salt is dissolved stir in the cold water. Add the chicken to the brine and put in the refrigerator. Brine chicken from 1 – 4 hours. After the process is finished, rinse chicken very well and pat dry with paper towels.
Frying the Chicken:
* 2 cups ap flour
* 2 cups breadcrumbs
* 1 tablespoon chili flakes
* 1 tablespoon garlic, minced
* 1 tablespoon parsley, minced
* 1 tablespoon caraway seeds
* 1 tablespoon coriander
* 2 teaspoons fresh cracked black pepper
* 2 cups buttermilk
* 2 eggs, cage free, organic
* grape seed oil
1. Combine flour, breadcrumbs and spices in a deep shallow bowl or plate.
2. Combine buttermilk and eggs and whisk together until blended, also in a deep shallow bowl or plate.
3. Heat about 1/2″ of grape seed oil in a deep frying pan or cast iron pan, until hot. I used a cast iron dutch oven.
4. Dip each chicken piece into the buttermilk mixture and then into the breadcrumb mixture. Gently shake off any excess. Gently fry in the hot grape seed oil until golden brown and cooked through.
5. Put in the oven, on low heat (about 350) to keep warm, while cooking rest of the chicken
6. Serve. Eat.
Recipe: Creamy Polenta
* 2 cups chicken broth
* 1/2 cup polenta
* kosher salt, pinch
* 3 tablespoons unsalted butter
1. Heat the chicken broth to boiling. Stir in the polenta. Lower heat and simmer until cooked, about 20 minutes. Stir occasionally to prevent sticking. Before serving stir in the butter and salt. Serve. Eat.
Juicy free range/organic chicken tenders are coated with panko and coconut breading. Then lightly pan fried in peanut oil to make a flavorful kid friendly meal that even the adults will love. Served with a cool cucumber salad and a curry peanut sauce.
After drooling all over the computer screen a couple weeks ago, when I saw what Alice did with some chicken tenders, I knew I had to make them! She made this slightly sweetened tenders for her daughters’ birthday party, if a bunch of giggly 8 year olds love them, I knew we would, too. I loved that she used coconut in the breading; why, had I never thought of that? I decided to take her basic concept and spice it up a bit by adding red chilies and fresh basil to the seasoning as well I left out the orange juice. It was slightly spicy but not over the top, your kids will still like it. The peanut sauce was a great compliment to the sweet coconut and hot chilies. Serve with a cucumber salad and you have a perfect meal.
Recipe: Coconut Chicken Tenders
*recipe idea from Savory Sweet Life
1 lb chicken tenders, free range/organic
1 cup panko
1 cup unsweetened coconut flakes
2 red chilies, minced
fresh basil, handful, minced
1 egg
1/2 cup milk
kosher salt, to taste
fresh cracked black pepper
peanut oil, for frying
Peanut Sauce
Wash the chicken and pat dry. Mix the egg and milk in a dish. Combine, the panko, coconut, chilies, basil, salt and pepper, mix well. Heat the peanut oil in a shallow frying pan, about 1/2 inch up the side. Dip a tender in the egg mixture, coat with panko mixture and gently pan fry in the peanut oil. Continue with all the tenders. When you remove the tender from the hot oil, lay the tenders on a paper towel, in a warm oven. Serve. Eat.
Recipe: Peanut Sauce
1 can of coconut milk
4 tablespoons creamy peanut butter
2 tablespoons light brown sugar
3 teaspoons curry paste
2 tablespoons fresh lime juice
Mix everything in a bowl until smooth.
Recipe: Cucumber Salad
2 tablespoons caster sugar
1/4 cup lime juice
1/4 cup rice vinegar
1 cucumber, thinly sliced
1 carrot, grated
1/4 red onion, thinly sliced
Place the sugar, lime juice and vinegar in a non-metallic bowl and stir until dissolved. Add the cucumber, carrot, red onion and toss well to coat. Cover and refrigerate for 1 hour. Makes 2 cups.
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