Tag Archives: chicken

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!

Chicken and Mushrooms in a Garlic White Wine Sauce

25 Aug

Kevin and I seem to go on long streaks of cooking followed by streaks of eating out depending on how husky we’re feeling at a given time.  On one of our healthy cooking streaks back in June, I found a recipe for Chicken and Mushrooms in a Garlic White Wine Sauce from Skinny Taste.

I had a bottle of Cade sauvignon blanc (delish!) leftover from an event I worked on in May, so I used a bit of this for the sauce and split the rest with Kevin.

Here is the recipe!

Ingredients:

  • 8 chicken tenderloins, 16 oz total
  • 2 tsp butter
  • 2 tsp olive oil
  • 1/4 cup all purpose flour
  • 3-4 cloves garlic, minced
  • 12 oz sliced mushrooms
  • 1/4 cup white wine
  • 1/3 cup fat free chicken broth
  • salt and fresh pepper to taste
  • 1/4 cup chopped fresh parsley

Directions:

  1. Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour.
  2. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven.

    Floured Chicken, Parsley Mixture, and Chicken

    Floured Chicken, Parsley Mixture, and Chicken

  3. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes.
  4. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve.

    Chicken and Mushrooms in a Garlic White Wine Sauce

    Chicken and Mushrooms in a Garlic White Wine Sauce

Our meal was starting to look a little to beige, so we sauteed up some green beans and garlic and made a quick baby kale salad.  Just some rabbit food to make us feel better about ourselves!

Dinner is Served!

Dinner is Served!

For dessert, we had a homemade cherry crumble in a mug with some ice cream – perfection!

BBQ Chicken Salad

9 Jun

In virtually “thumbing” through my photos from the beginning of the year to date, I came across the pictures of the BBQ Chicken Salad I made back in February.  I just marinated some chicken thighs in Trader Joe’s BBQ sauce, and then threw it in the oven.  There is something wonderful about BBQ sauce that really breaks down proteins and makes meat really tender in the oven.

BBQ Chicken Salad

BBQ Chicken Salad

I threw the chicken on top of some baby greens, along with cherry tomatoes, persian cucumbers, black beans, corn, chopped red bell pepper, and of course some toasted pepitas!  The salad ingredients were so flavorful flavorful together that I didn’t even need dressing.

BBQ Chicken Salad - Close-Up!

BBQ Chicken Salad – Close-Up!

Definitely need to make this again some time – so easy and healthy!