Tag Archives: chicken

Chicken with Lemon and Olives

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  • 1 whole chicken, about 4 pounds, cut into parts
  • 1/2 cup plus 1 tablespoon flour
  • 1/4 cup grated pecorino
  • 3 teaspoons smoked paprika
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 3 medium lemons
  • 2 large yellow onions, sliced
  • 1 large fennel bulb, halved and sliced
  • 12 whole garlic cloves, peeled
  • 3/4 cups pitted green olives
  • 1 pinch ground cinnamon
  • 1 cup whole peeled tomatoes, crushed
  • 1 cup white wine
  • 1 bunch cilantro, roughly chopped
  1. Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don’t crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
  2. Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you’ll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil — let bubble away for a minute or two. Add the lemon zest.
  3. Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
  4. Garnish with cilantro

Jerk Chicken

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3 green onions, chopped
1 habanero chile pepper
3 garlic cloves
1/2 inch fresh ginger root
2 teaspoons honey or dark brown sugar
2 teaspoons ground allspice
2 teaspoons ground black pepper
2 teaspoons dried thyme
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 tablespoons apple cider vinegar
1/2 cup tamari or soy sauce
2 tablespoons canola oil
4 boneless chicken breasts

Desi Murgh

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1/4 cup sunflower oil
2 large onions, finely sliced
2 tsp. garlic paste
2 tsp. ginger paste
4 tomatoes, peeled and finely chopped
2 oz. plain Greek-style yogurt
1.5 tsp. red chili powder
1 tsp. ground turmeric
1 tsp. cumin seeds
2 tsp. ground coriander
3 large black cardamom pods
6 cloves
1 bay leaf
chicken pieces
5-6 tbsp. chopped coriander leaves

Heat the oil in a large saucepan, add the onions, and cook until dark golden brown.  Remove the onions with a slotted spoon.  Allow to cool, then chop them finely in a food processor.  Set aside.

Add the garlic and ginger pastes to the hot oil in the saucepan and stir for a few minutes.  Add the tomatoes and stir in well, then stir in the yogurt.  Cook for 5-6 minutes.  Add the browned onion paste and stir to mix, then add all the spices, the bay leaf, and salt to taste.  Cook, stirring, until the oil separates out.

Put the chicken pieces in the pan and spoon the spice mixture over them.  Add 2 cups water.  Put the lid on the pan and cook over low heat, stirring occasionally, for 40-50 minutes or until the chicken is cooked through and tender.  Add more water if needed.

Remove the lid and continue cooking for 10 minutes or until the oil in the sauce separates out.  Stir in 1/4 cup of the chopped cilantro.  Garnish with the remaining chopped cilantro and serve.

 

Oven-Fried Chicken

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  • 2 chickens (3 pounds each), cut in 8 serving pieces
  • 1 quart buttermilk
  • 2 cups all-purpose flour
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • Vegetable oil or vegetable shortening

Place the chicken pieces in a large bowl and pour the buttermilk over them. Cover with plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Combine the flour, salt, and pepper in a large bowl. Take the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture. Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F on a thermometer.

Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch. When all the chicken is fried, bake for 30 to 40 minutes, until the chicken is no longer pink inside. Serve hot.

Chicken Yassa

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Marinade:

  • 1/4 cup lemon juice
  • 1 teaspoon grated lemon rind
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced Thai red chili peppers, seeded if preferred
  • 3 pounds (1.5 kilograms) chicken legs with thighs, split
  • salt and freshly ground pepper
  • 1 thinly sliced red onion

Sauce:

  • 3 tablespoons vegetable oil
  • 6 cups sliced red onions (about 3)
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon rind
  • 1 teaspoon minced Thai red chilli peppers, seeded if preferred
  • 11/2 cups chicken stock or water
  • 2 tablespoons Dijon mustard
  • 11/2 cups diced sweet potatoes, cut in 1/2-inch pieces
  • 1/2 cup pimento-stuffed olives cut into thirds

Combine lemon juice, lemon rind, vegetable oil and minced chili in a medium bowl.

Add chicken pieces and cover with onions. Cover bowl and leave to marinate, refrigerated for 2 hours or overnight.

Remove chicken from marinade and pat dry. Season chicken with salt and pepper. Discard marinade and onions.

Add 1 tablespoon vegetable oil to a skillet on medium high. Add onions, season with salt to bring out juices and stir occasionally for 7 to 10 minutes or until onions are soft and browned. Add lemon juice, lemon rind, chili, stock and Dijon mustard. Stir until combined.

Stir in sweet potatoes and olives. Bring to a boil, boil 1 minute and then reduce heat to medium low. Simmer, covered, for 15 minutes. Remove cover and continue cooking until vegetables are tender, 5 to 10 minutes. Reserve.

Brush chicken with remaining 2 tablespoons oil. Preheat grill to medium. Grill chicken 8 to 10 minutes per side or until golden and juices run clear.

Serve chicken coated with vegetables and sauce. Garnish with cilantro.

Sticky Orange Chicken

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  • zest and juice of a large orange
  • 1/4 c. soy sauce
  • 1 T. brown sugar
  • 1 T. honey
  • 2 t. grated fresh ginger
  • 3-4 garlic cloves, crushed
  • 1/2-1 t. sambal oelek or Sriracha hot sauce
  • 6 skinless, boneless chicken thighs, cut into bite sized chunks
  • 1/4 c. flour
  • canola oil, for cooking

In a small saucepan, stir together the orange zest and juice, soy sauce, brown sugar, honey, ginger, garlic and sambal oelek. Bring the mixture to a simmer over medium heat and cook until it’s reduced and syrupy, stirring occasionally.

In a shallow bowl, dredge the chicken pieces in the flour. Heat a drizzle of oil in a heavy skillet set over medium-high heat. Add the chicken and brown it on all sides. Pour the sauce over the chicken, stir to coat, then cover and cook it for a few minutes, until the chicken is cooked through and covered with a sticky glaze. Serve immediately with rice and veg or broccoli slaw. Serves 6.

Papaya Chicken

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4 skinless chicken breasts
1/2 tsp. salt
1/4 tsp. black pepper
1 medium ripe papaya, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 small red onion, diced
2 tbsp. balsamic vinegar
1 tsp. dark sesame oil

Preheat oven to 375.  Season chicken with salt and pepper and place in a baking dish.  In a mixing bowl, combine remaining ingredients.  Spoon mixture over chicken and bake, uncovered, for 45 minutes, until golden brown and cooked through.

Chicken Provolone

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1/3 cup all-purpose flour
1 tsp. seasoned salt
generous sprinkle of pepper

1 large egg
2 tbsp. olive oil
1 tbsp. mlik

2/3 cup fine dry bread crumbs
1/4 cup chopped fresh parsley
3 tbsp. grated Parmesan cheese

  • Boneless, skinless chicken breasts
  • Provolone cheese slices
  • Tomato slices
  • 2 tbsp. finely chopped fresh sweet basil

First three ingredients in one large bow, second three in another and last three in another.

Dredge chicken in flour mixture, dip into egg mixture and coat well in crumb mixture.  Arrange on a greased baking sheet.  Bake, uncovered in 375 for about 30 minutes until golden brown and no longer pink inside.

Place 1 slice provolone cheese, 1 slice tomato, and a sprinkle of basil on top of each chicken.  Heat in oven for about 5 minutes until cheese is melted.

Roasted Chicken Oreganata

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1 whole chicken
4 medium Yukon gold potatoes, scrubbed and cut into medium chunks
4 plum tomatoes, cut into medium chunks
1 large onion, cut into medium chunks
1/4 cup extra-virgin olive oil
1/4 cup fresh oregano leaves, coarsely chopped
1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper

Preheat oven to 450 with rack in upper third.  Combine chicken and vegetables in a large roasting pan.  Add oil, oregano, salt and pepper, toss to combine.

Arrange chicken, skin side up, over vegetables.  Roast until an instant-read thermometer inserted in thickest part of thigh registers 170 and juices run clear, about 45 minutes.  Remove from oven, and serve.

Panko Chicken Drumsticks

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2 tbsp. mayonnaise
1/3 cup Dijon mustard
2.5 tsp. Worcestershire sauce
1 clove garlic, finely grated with a microplane
1 tbsp. honey
3/4 cup panko breadcrumbs
1/2 cup finely chopped chives or green onion tops
salt and peper
6 large chicken drumsticks
olive oil

Place rack on upper third of oven.  Preheat oven to 425.  Coat the bottom of a shallow roasting pan or baking sheet with a thin layer of olive oil.  Mix together the mayonnaise, mustard, Worcestershire sauce, garlic and honey in a medium bowl.  Mix together the breadcrumbs and chives/green onions in a separate medium bowl.

Sprinkle each drumstick with salt and pepper.  One by one, dip each drumstick in the mayonnaise mixture, turning to coat.  Then dip the drumstick in the breadcrumbs mixture, turning to coat.  Place the drumsticks on the prepared roasting pan or on top of the cooling rack in the roasting plan.

Bake chicken for 20-25 minutes, until just cooked through, and juices run clear (not pink) when poked.