Category Archives: Chicken Dishes

July 3, 2010 · 9:58 pm

Grilled Chicken with Grape-Walnut Chutney

INGREDIENTS:

4 cups                      Seedless Red Grapes, cut in half

1/4 cup                     Red Wine Vinegar

3 tbs                          Sugar

2 tbs                          Balsamic Vinegar

1/2 cup                      Walnuts, chopped and toasted

3 tbs                          Italian Parsley, chopped

8  each                     Chicken Legs and Thighs, attached

INSTRUCTIONS:

To make the chutney, heat a large skillet over medium heat.  Add the halved grapes and cook until warmed through, stirring occasionally, about 2 minutes.  Add the wine vinegar, sugar and balsamic vinegar and continue to cook, stirring, until the mixture reduces slightly, about 10 minutes.

Add the nuts and parsley.  Increase the heat to high and boil until the juices in the pan thicken to a syrup.  This should take about 1 minute.

Season the chutney with salt and pepper.  Transfer to a bowl and set aside.

For the chicken, prepare a barbeque and when the coals are covered in white ash, spread them out in an even layer.  Season the chicken legs with salt and pepper.  When you can hold your hand over the coals to the count of four, place the chicken skin side down on the grill.  Cook, turning occasionally, until the chicken is done, about 10-15 minutes.

Remove from the grill and keep warm.  Serve with the chutney.

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Filed under Chicken Dishes, For the Grill, Salsas and Chutneys, Summer Favorites, What's for Dinner?

July 3, 2010 · 3:17 pm

Grilled Lemon-Oregano Chicken Drumsticks

Lemon-Cilantro Drumsticks

INGREDIENTS:

2 tbs              Fresh Lemon Juice

2 tbs              Fresh Oregano, coarsely chopped

2                    Garlic Cloves, pressed

1 tbs              Extra Virgin Olive Oil

1 1/2 tsp       Coarse Kosher Salt

1 tsp              Lemon Peel, finely grated

8                     Chicken Drumsticks

INSTRUCTIONS:

Whisk the first six ingredients in a small bowl.  Season to taste with freshly ground black pepper.  Pour marinade into 1-gallon resealable plastic bag.  Add chicken and seal.  Marinade at room temperature 30 minutes or in refrigerator up to 2 days, turning occassionally.

Prepare barbecue (medium-high heat).  Place chicken with some marinade still clinging on the grill rack.  Grill chicken until cooked through and golden brown on all sides, turning frequently, about 1 hour.  Transfer to plate and serve.

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June 21, 2010 · 10:55 pm

Indian Samosas

INGREDIENTS FOR KEEMA:

1 1/2 lb           Cooked Chicken (dark), Lamb, Pork or Beef’, diced or ground

1 tbs                Butter, clarified or 1/2 butter, 1/2 oil

1                       Large Onion, small dice or minced

2                      Garlic Cloves, minced

3                       Tomatoes, cored and chopped

1 tbs               Curry Powder

1 cup               Yogurt

INGREDIENTS FOR SAMOSAS:

1 lb                 All Purpose Flour

2T                   Cilantro Leaves, chopped

2 1/2 tbs       Vegetable Oil

1/4 tsp           Cumin Seed

1/4 tsp           Chile Powder

INSTRUCTIONS FOR KEEMA:

In a wok or heavy skillet, melt the butter over medium-high heat.  Add the onion and garlic.  Lower the heat and saute until the onion and garlic are translucent.

Add the tomatoes and curry powder, stirring to blend well.  Increase the heat to high.  Cook and stir utnil the liquid begins to reduce.

Add the meat and continue to cook until the dish is still moist but no liquid can be seen in the pan.  ‘Taste and adjust the seasoning with salt and pepper.

Set aside to cool and use as a filling for samosas, or serve hot over rice for a main dish.

INSTRUCTIONS FOR SAMOSAS:

In a medium bowl, combine the flour, cilantro leaves, oil, cumin and chile powder.  Using a wooden spoon, gradually add enough water to make a stiff dough.  The consistency should be like cookie dough.  Knead the dough for about 10 minutes.  Pinch off small pieces of dough and roll them into golf ball size pieces.  Let the dough rest for about 15 minutes.

After the dough has rested, sprinkle a small amount of flour onto the work surface.  Roll out a ball of dough into a thin oval shape, about 9 inches long.  Cut the oval in half, making two semi-circles. 

Put a rounded teaspook of Keema filling into the center of each semi-circle.  Brush the edges of each circle with a small amount of water and fold the edges over, making a triangle.  Lightly press the edges to seal the dough.

Fry the samosas in oil that has been heated to 375 degrees.  When they are golden brown, drain them on plenty of paper towels.  Serve while hot.

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Filed under Chicken Dishes, Holiday Menus, International Inspirations, Party Picks, Starters

June 21, 2010 · 10:05 pm

Lemongrass Chicken

Lemongrass Chicken

INGREDIENTS:

2 tbs           Asian Fish Sauce

3                Garlic Cloves, crushed

1 tbs           Curry Powder, mild

1/2 tsp        Kosher Salt

2 tbs            Sugar

1 1/2 tsp      Sugar

1 1/2 lbs      Chicken Thighs,  skinless and boneless, but into 1 1/2 in pieces

3 tbs            Water

3 tbs            Canola Oil

2                 Fresh Lemongrass Stalks, tender inner white bulbs minced

1                 Large Shallot, thinly sliced

3                 Serrano Chiles, seeded and minced

5                 Cilantro Sprigs

INSTRUCTIONS:

In a bowl, combine the fish sauce, garlic, curry powder, salt and 1 1/2 teaspoons of the sugar.  Add the chicken to coat.

In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of water and cook over high heat, stirring, until the sugar is dissolved.  Cook without stirring until a deep amber caramel forms, 2 to 3 minutes.  Remove from the heat and stir in the remaining 2 tablespoons of water.  Transfer to a very small heatproof bowl.

Heat a wok over high heat.  Add the oil and heat until shimmering.  Add the lemongrass, shallot and chiles and stir-fry until fragrant, about 1 minute.  Add the chicken and caramel and stir-fry over moderate heat until the chicken is cooked through and the sauce is slightly thickened, about 8 minutes.  Transfer to a bowl and top with cilantro.  Serve with rice.

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June 8, 2010 · 2:19 pm

Lemony Moroccan-Style Chicken Kebabs

INGREDIENTS FOR THE MARINADE:

2                 Lemons

6                 Garlic Cloves, peeled

2                 Fresh Ginger, 2 pieces 1/8 in slices

1 tsp          Marjoram, dried

1 tsp          Coriander, ground

1 tsp          Cumin, ground

1/2 tsp       Turmeric, ground

1/8 tsp       Cinnamon, ground

pinch         Saffron Threads

1 tsp           Light Brown Sugar

2 1/2 tsp    Kosher Salt

2 tsp          Black Pepper, freshly ground

3 tbs          Olive Oil

FOR THE KEBABS:

2 1/2 lbs      Chicken Thighs, boneless and skinless cut into 2-in chunks

1                   Sweet Onion, cut into 1-in pieces.

1                    Red Bell Pepper, cut into 1-in squares

2 tbs             Yellow Bell Pepper, cut into 1-in squares

2 tbs              Fresh Flat-Leaf Parsley, chopped for garnish

FOR THE MARINADE:

1                        Cucumber, seedless cut into 1/2 in dice

1/2 cup             Fresh Cilantro, chopped

2 cups               Plain Whole Milk Yogurt

                            Kosher Salt

INSTRUCTIONS FOR THE MARINADE:

Cut four deep, lengthwise gashes, equally spaced, into each lemon.  Put the lemons and garlic cloves in a small microwaveble container.  Cover and microwave on high until are soft and juice has exuded from them, about 4 minutes (if not soft, continue to microwave in 30 minute intervals.)  Strain the juice into a small container and let the lemons and garlic cool briefly.  When the lemons are cool enough to handle, separate them into sections.  Scrape the pulp and most of the white pith away with a spoon.  Discard.  Put the scraped lemon peels, garlic, lemon juice, and remaining marinade ingredients in a blender and puree to make a coarse, soft paste.  Set 2 tablespoons aside to use for the yogurt sauce.

Marinate the chicken by putting chicken into a 1-gallon zip-top bag.  Scrape in the remaining marinade.  Massage the bag to coat all the chicken pieces and marinate for 1 to 2 hours in the refrigerator.

Build a medium-hot charcoal fire or heat a gas grill to medium-high.  Dump the chicken into a bowl, but don’t scrape any of the excess marinade.  Put the onion and peppers in the marinade bag and massage them to coat with the marinade (it’s fine if the onion pieces break apart.)  Transfer to another bowl.  Thread the chicken onto skewers, positioning a piece of chicken.  If there’s a extra pepper or onion, thread them onto separate skewers, if you like. 

When ready to grill, oil the grill grate.  Grill the kebabs over direct heat (uncovered for charcoal; covered for gas), turning the skewers every 2-3 minutes until the chicken if firm and shows no redness when cut into, about 10-15 minutes.  Check several pieces of chicken to be sure.

INSTRUCTIONS FOR THE SAUCE:

Combine the reserved 2 tablespoons marinade with the cucumber, cilantro, yogurt, and 2 teaspoons salt.  Mix well.  (Make the sauce no more than an hour before serving or it will be too watery.)

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June 6, 2010 · 11:03 pm

Chicken and Vegetable Stir Fry

Chicken and Vegetable Stir Fry

INGREDIENTS:

1/3 cup            Soy Sauce, light

1/2 cup            Water

2 tbs                 Brown Sugar (Coconut Sugar for lower glycemic index)

2 tbs                 Lime Juice

1 lb                    Chicken Breasts, skinless sliced thinly

3 tbs                  Vegetable Oil

1 piece              Fresh Ginger

3 Lg                   Carrots, sliced diagonally 1/4 inch

1/2 lb                 Fresh Asparagus

1/2 lb                 Fresh Snow Peas

2 oz                    Cashews

                             Served with Whole Grain Rice

INSTRUCTIONS:

Combine first 4 ingredients in a large shallow dish, blending well and then add chicken.  Cover and chill for at least one hour.  Remove chicken from the marinade, reserving marinade.  Heat oil in a wok or skillet over medium high heat for 1-2 minutes.  Add chicken and ginger.  Stir fry 2 minutes.  Add reserved marinade.  Reduce heat, cover and cook over medium-low heat for 2 minutes.  Remove cover.  Increase heat to medium-high.  Add carrots and stir fry for 1 minute.  Add asparagus and snow peas and stir fry for 1-2 more minutes or until chicken is done and vegetables are tender-crisp.  Stir in Cashews.  Remove and discard ginger.  Serve over rice.

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