Tag Archives: chicken

Tomato-Basil Chicken and Rice

14 Oct

Tomatoes this past summer were SO delicious!  One great thing about the Indian summer we had this year (and seemingly every year in LA lately) is the bounty of sweet tomatoes it’s brought us.

Gorgeous Summer Tomatoes

I saw this recipe on Kitchn a few weeks ago and was looking forward to giving it a whirl.  Instead of regular tomatoes, I used baby tomatoes since they are firmer and sweeter.  Here’s the recipe!

DIRECTIONS:

  • 2 tablespoons olive oil
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 1 cup baby tomatoes, sliced in half
  • 2 cups long-grain brown rice
  • 3/4 teaspoon kosher salt, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, plus more for seasoning
  • 4 cups (1 quart) low-sodium chicken broth
  • 6 bone-in, skin-on chicken thighs (about 2 to 2 1/2 pounds)
  • 1/3 cup lightly packed chopped fresh basil leaves

INGREDIENTS:

  • Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with olive oil or cooking spray.
  • Heat the oil in a large skillet over medium-high heat until shimmering. Add the onions and sauté until soft and translucent, about 5 minutes. Add the garlic and tomato paste and sauté for 1 minute more. Stir in the tomatoes, rice, 3/4 teaspoon salt, and 1/4 teaspoon pepper.

    Tomato Rice Mixture

  • Transfer the rice mixture to the prepared baking dish. Pour the broth evenly over the rice. Season the chicken thighs with salt and pepper on both sides and place them skin-side up on the rice.
  • Cover the pan with aluminum foil and bake 1 hour. Uncover and bake until the rice absorbs all of the liquid and the chicken is cooked through and the juices run clear, 30 to 40 minutes more.

    Bubbling Out of the Oven

NOTE: Kitchn says that leftovers can be stored in an airtight container in the refrigerator for up to 3 days.  While this is true from a food spoilage standpoint, I would argue that this recipe is best eaten the day you make it.  The rice will be fine, but the chicken skin will not stay crispy in the fridge and we ended up just pulling it off when we ate the leftovers.

Tomato Basil Chicken and Rice

I served this dish up with a bit of broccolini roasted at 400°F for 15 minutes, adding a sprinkle of fresh ground black pepper and sea salt and a squeeze of lemon once out of the oven.

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Ina Garten’s Mustard Roasted Chicken

9 Oct

I’ve been seeing Ina Garten’s Mustard Roasted Chicken recipe floating around the internet for ages now, and I finally got around to giving it a try.  The original recipe calls for white wine for part of the marinade, and with no egg involved, I couldn’t see how the bread crumb coating would stick to the chicken.  Since I haven’t been drinking lately and Kevin isn’t much of a white wine drinker, I also didn’t want to buy a bottle of white wine just for this recipe either.  Luckily, I came across Alexandra’s Kitchen’s rendition of the recipe and really liked the fact that it used buttermilk in the marinade which would also tenderize the chicken.  I had also just bought a small carton of buttermilk to use in some breakfast muffins (recipes forthcoming!), so the timing was perfect.

Here’s the recipe from Alexandra’s Kitchen:

INGREDIENTS:

  • 4 bone-in, skin-on thighs and 4 bone-in, skin-on drumsticks
  • ½ cup Dijon mustard
  • ½ cup buttermilk
  • 4 garlic cloves, peeled
  • Small handful fresh thyme leaves (if the strands are soft, no need to strip the leaves)
  • Zest of one lemon
  • Kosher salt and freshly ground black pepper
  • 2 cups breadcrumbs (she uses fresh breadcrumbs; I used store-bought plain breadcrumbs)
  • 1/4 cup olive oil
DIRECTIONS:
  1. Preheat the oven to 400ºF and place oven rack in the middle of the oven. In a small bowl, whisk together the mustard and buttermilk. Place the chicken in a large bowl and pour the mustard-buttermilk mixture overtop. Toss to coat.
  2. Place the garlic, thyme strands (stems, if they are soft, and all), lemon zest, 1 1/2 to 2 teaspoons kosher salt (use 1.5 tsp if you are sensitive to salt), and 1 teaspoon pepper (or a few large cracks on the grinder) in a food processor fitted with the steel blade and process until the garlic is finely minced.

    Thyme, Lemon Zest, Garlic, Salt, Pepper

  3. Add the breadcrumbs and olive oil, and pulse a few times to moisten the breadcrumbs. Pour the mixture into a wide, shallow bowl or onto a large plate — something with sides is best.*

    Bread Crumb Coating

  4. Line a sheet pan with parchment paper (for easy clean-up — this is not necessary, but I like using parchment.) Dip each piece of chicken skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on the sheet pan crumb-side up. After one or two pieces have been dipped, the crumb mixture might not adhere to the chicken as well. Just use your hands to press the remaining crumbs onto the chicken pieces.

    Probably Could’ve Used Another 5 Minutes in the Oven to Brown Some More…

  5. Bake the chicken for 40 minutes. Check on the chicken. If necessary cook another five minutes or until the crumbs are browned. Let rest 5 to 10 minutes before serving. Serve hot, warm, or at room temperature.

*NOTE:  The recipe makes way more bread crumb coating than you’ll need in my opinion.  I divided the bread crumb mixture in half and froze it for a later date.  What was left was plenty to coat the 4 thighs and 4 drumsticks.

The buttermilk and mustard really made a wonderful thick coating on the chicken for the crumb mixture to stick to, and the buttermilk did a great job of tenderizing the chicken too.  I was worried that the amount of mustard used was going to overpower the chicken, but it really didn’t.  I loved this recipe and look forward to using the other half of my bread crumb mixture on another batch of chicken!

Ina Garten’s Mustard Roasted Chicken

Since we had quite a bit of thyme left over, I whipped up one of my favorite sides to go with the chicken- Parmesan Roasted Cauliflower.  YUM!

Lemongrass Chicken

7 Aug

As this crazy summer heat wears on, I’ve found myself really wanting Vietnamese food.  Maybe not so much a hot bowl of pho, but a nice rice noodle (bún) bowl is so refreshing on hot days.  I love the many fresh herbs and cold vegetables (fresh and pickled together!) that compliment deliciously grilled meats and cold rice noodles.  Nong La is my go-to for a nice pork bún bowl, and their egg rolls are to die for.  I don’t dare try and recreate their pork bowl, but I did find a nice recipe for a lemongrass chicken on the interwebs.   Here’s the recipe as adapted from Bon Appetit.  BA’s original recipe calls for chicken breasts which you have to pound to eliminate dryness, but I used chicken thighs since they tend to have more flavor and frankly are much harder to dry out.

Lemongrass, Shallot, Lime, Garlic, Fish Sauce

INGREDIENTS:

  • 4 lemongrass stalks, tough outer layers removed, chopped
  • 1 medium shallot, chopped
  • 2 garlic cloves, chopped
  • ¼ cup fresh lime juice
  • 2 tsp fish sauce
  • 2 tsp light brown sugar
  • ½ tsp crushed red pepper flakes
  • 2 lb boneless, skinless chicken thighs
  • Kosher salt, freshly ground pepper
  • 2 tablespoons vegetable oil
  • Lime wedges (for serving)

    Ready for a Whirl

DIRECTIONS:
  1. Process lemongrass, shallot, garlic, lime juice, fish sauce, brown sugar, and red pepper flakes in a food processor to a fine paste.

    Lemongrass Marinade

  2. Season chicken with salt and pepper and place in a resealable plastic bag or container. Add lemongrass mixture; chill at least 30 minutes (or up to 2 days ahead).

    Ready for Marinating!

  3. Heat oil in a large skillet over medium-high. Remove chicken from marinade, scraping off excess (this is important!), and cook until golden brown, 5-7 minutes; turn and cook until cooked through, about 2 minutes longer.  You can also throw these on a grill if you can stand the heat!
  4. Serve chicken with lime wedges for squeezing over.

NOTE: If you’re doing whole-30, you can substitute the brown sugar for orange juice.  However, the nice thing about the sugar is that it will make sure you get a nice char on the chicken once you cook it.

Kevin and I recently discovered GABA sprouted brown rice (unpolished brown rice that has been allowed to germinate to improve the flavor and texture and increase levels of nutrients such as γ-aminobutyric acid), and we LOVE it despite the longer preparation requirements.  To maximize the nutrient factor and flavor to the meal, I sliced and sauteed a leek in a wee bit of soy sauce and tossed it with a batch of GABA rice in chicken broth in lieu of traditional rice vermicelli noodles.  Together the lemongrass chicken, Pickled Daikon and Carrot, freshly shredded lettuce, Persian cucumber, cilantro, green onion, and crushed toasted peanuts (oops, not pictured), it was the perfectly balanced healthy dinner!

Lemongrass Chicken

Slow Cooker Moroccan Chicken Tagine

19 Jul

I am a creature of habit.  I’ve been posting recipes that were inspired by things I’ve eaten at Nook Bistro for years, and I find myself still going there and getting the same thing every time.  I love their butternut squash stew, but don’t love that I can’t make a knock-off of it at home year-round with butternut squash really being a fall/winter squash.  Then, I had chicken tagine for the first time at a work tasting with a catering company that was vying for new business a few years ago.  It had a somewhat similar flavor profile to the butternut squash stew, but the ingredients would allow me to make it year-round  I absolutely fell in love with it (and the caterer!), and have tried a number of different chicken tagine recipes trying to mimic what I had and FINALLY found one.  I’m so happy to finally be sharing it!

Here is the recipe as adapted from A Hint of Honey:

INGREDIENTS:

  • 2 T extra virgin olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 1 inch fresh ginger root, peeled and grated
  • 1 T all-purpose flour
  • 2 T tomato paste
  • 2 T honey
  • 4 t ras el hanout
  • 1 t turmeric
  • 1 t ground cumin
  • 1 t ground cinnamon
  • 1 t ground coriander
  • up to 1 t cayenne pepper (skip this altogether if you don’t like it spicy!)
  • 1 C low-sodium chicken stock
  • 2 cans diced tomatoes
  • 2 cans chickpeas, drained and rinsed
  • 6 oz. dried apricots, diced
  • 3 lbs. boneless skinless chicken thighs
  • 4 carrots, peeled and chopped
  • salt and freshly ground black pepper, to taste
  • fresh cilantro or parsley, chopped for serving (frankly, this is more for aesthetics)
  • cous cous, for serving

DIRECTIONS

  1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute.

    Waiting for the Liquids

    Waiting for the Liquids

  2. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.
  3. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, and carrots in a large slower cooker, mixing well.
  4. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Ras el hanout can be purchased online, but I’m not sure where to find it in stores. You can make it from scratch using this recipe, and it’ll yield enough to make this tagine a few times. Make sure to store it in a glass container, because it’ll make your plastic tupperware smell like the mixture forEVER. I use an inexpensive spice jar one from Crate and Barrel (thanks Joyce!!), but a small Pyrex could work too!

Ras El Hanout - from scratch!

Ras El Hanout – from scratch!

This stew is great the day you make it, but Kevin and I both think it tastes better the next day.  I’ve probably made this five or six times in the last year and it never lets us down.

Slow Cooker Moroccan Chicken Tagine

Slow Cooker Moroccan Chicken Tagine

It also freezes well, and makes a HUGE amount.  Kevin and I use two crockpots to make this one recipe (he has an old school Rival Crock-Pot, and I have a 6-quart Crock-Pot).  If you have anything under an 8.5-quart, you may want to finish step 3 and then divide your recipe in half, freezing the half you’re not cooking today.

“World’s Best and Easiest” Teriyaki Chicken Wings

19 Jan

When you come across a recipe titled that starts with “World’s Best and Easiest”, you pay attention.  I found this recipe for Teriyaki Chicken Wings on Food.com and the title really intrigued me.  Could these be the best AND the easiest to make?  We tested them out for our housewarming party last February (yes – STILL backlogged!).  And with the Super Bowl coming up, I wanted to share the recipe with you!

INGREDIENTS:

  • 5 lbs chicken wings (skin on or off – it’s up to you!)
  • 1 1/4 C soy sauce
  • 1 lb dark brown sugar (you can buy a 1 pound box to make measuring a no brainer)

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.  Line two roasting pans (or cookie sheets with a lip) with nonstick foil – this will make clean-up soooo much easier.
  2. Mix sauce and sugar together. Brush on both sides of the wings.  Pour remainder of sauce over wings.

    Pour Sauce Over Brushed Wings

    Pour Sauce Over Brushed Wings

  3. Cook face down so that the”pretty” side of the wing gets good and brown for about 40 minutes and then flip over. Cook for another 15 minutes.

    Flip After 40 Minutes

    Flip After 40 Minutes

  4. Throw all the gooey sauce into the crock pot with the wings and simmer on low heat for as long as you want (at least 10 minutes).  This is step is what makes the meat fall off the bone, but you don’t have to do it to cook them through.

    “World’s Best and Easiest” Teriyaki Chicken Wings

These chicken wings really were DELICIOUS.  The meat fell right off the bone as promised, and they were deliciously sticky.  I’ll definitely be making these again – perhaps for this year’s Super Bowl!