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Nov 23, 2017
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Posts Tagged ‘chicken’

Recipe: Harissa Chicken

Friday, September 8th, 2017

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Using yogurt as a marinade is a great way to keep chicken tender and juicy. Like buttermilk, the acid in a dairy marinade actually tenderizes the meat and imparts its slightly tart taste to the chicken. Spicy harissa is tempered by the dairy and brightened by the lemon zest. Harissa can be found at most international food stores like Global Foods Market, Jay’s International Foods or United Provisions, but a decent substitute can be yours with just five ingredients. It’s not as complex as what you’ll find at the store, but it saved me an extra trip on a busy day.

 

Harissa Chicken
4 servings

½ cup plain Greek yogurt
2 to 4 Tbsp. harissa paste (Optional recipe follows.)
Zest and juice of 1 small lemon
1 tsp. kosher salt
½ cup olive oil
8 bone-in, skin-on chicken thighs or drumsticks
¼ cup torn mint leaves

• In a mixing bowl, whisk together the yogurt, harissa, lemon juice and zest and salt, then whisk in the olive oil.
• Place the chicken in a large zip-top bag and add the yogurt marinade. Seal the bag and massage the chicken to completely coat. Refrigerate at least 30 minutes or overnight.
• Prepare a charcoal or gas grill for medium-high, direct heat.
• Grill the chicken skin side-down 3 to 4 minutes, then flip and cook another 3 to 4 minutes, until a thermometer inserted into the thickest part of the meat reaches 160 degrees.
• Arrange the chicken on a serving platter and immediately top with the mint so the heat releases the oils.

 

Quick Harissa Paste
1/3 cup

5 to 6 garlic cloves, minced
5 Tbsp. extra-virgin olive oil
1½ Tbsp. smoked paprika
2 tsp. coriander
1 tsp. red pepper flakes
½ tsp. kosher salt

• Combine all the ingredients in a glass bowl and microwave 15 to 30 seconds, until fragrant. Whisk to combine and let cool. Store refrigerated in a sealed jar.

 

Dee Ryan is a longtime contributor to Sauce Magazine who also pens Make This

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Grilled: Smashed Chicken

Thursday, May 11th, 2017

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A whole bird roasted over an open flame is one of life’s simplest pleasures. This brick-smashed chicken recipe keeps it that way – simple, straightforward and satisfying. Rather than crushing the bird, the heated bricks lock in the flavor and help cook both sides more evenly. The key to this method is indirect grilling following by a swift, controlled sear to crisp the skin over direct medium-low heat. The result: a savory, piping hot chicken with skin so crunchy, it begs to be torn off and enjoyed as an appetizer.

 

Smashed Chicken
3 to 4 servings

1 3½- to 4-lb. whole chicken, giblets removed
3 Tbsp. room-temperature butter, divided
1½ Tbsp. kosher salt
½ Tbsp. freshly ground black pepper
Vegetable oil for greasing
Half a lemon
1 head garlic, halved crosswise

Special equipment: 2 bricks wrapped in aluminum foil

• Prepare a charcoal grill for high, indirect heat. Place the bricks next to the charcoal chimney to preheat.
• Spatchcock the chicken by using sharp kitchen shears to cut along both sides of the backbone and remove it. Fold the chicken open like a book, cracking the breastbone so the chicken lays flat on the work surface (you can ask your butcher to do this).
• Rub the chicken all over with 1½ tablespoons butter, then generously sprinkle with salt and pepper.
• Place chicken skin side-down over indirect heat. Use a heatproof glove or heavy-duty tongs to place 1 brick atop each half. Cover and grill 25 minutes.
• Set the bricks to the side, flip the chicken and place the bricks back atop the bird. Cover and cook 25 minutes.
• Place the lemon half and garlic halves over indirect heat.
• Brush the side of the grill over direct heat with vegetable oil. Remove the bricks and place the chicken skin side-down, cover and sear 10 minutes.
• Remove the chicken, lemon and garlic from heat. Let the chicken rest 10 minutes.
• Meanwhile, remove the grilled garlic cloves from their skins. Melt the remaining 1½ tablespoons butter in a small heatproof bowl. Whisk in the juice from the grilled lemon and 4 grilled garlic cloves.
• Drizzle the sauce over the chicken and serve with the remaining garlic cloves.

 

Matt Berkley is a contributing writer for Sauce Magazine. 

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Just Five: Chicken with Porcini and Cherries

Friday, December 9th, 2016

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During a recent cleaning frenzy (there were mice – I don’t want to talk about it), I unearthed a jar of dried porcini mushrooms that got shoved to the back of my pantry. I also came across a jar of dried cherries during my epicurean archeological dig, and just like that, a recipe was born. Earthy porcini infuses the cooking liquid, and dried cherries add texture, as well as a sweet and tart bite. H/t mice.

 

Chicken and Porcini and Cherries
4 servings

2 cups chicken stock
1 oz. dried porcini mushrooms
2 Tbsp. olive oil
1 small leek, trimmed and thinly sliced
4 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
¼ cup dried cherries

• Preheat the oven to 425 degrees.
• In a medium sauce pot, bring the chicken stock to a simmer over medium heat. Add the porcini mushrooms, cover and remove from heat.
• In a large oven-safe skillet, warm the oil over medium heat and saute the leeks 5 minutes, until soft and starting to brown. Sprinkle the chicken liberally with salt and pepper, the place skin side-down in the skillet. Sear 3 minutes, then flip and sear another 3 minutes. Slowly pour in the chicken stock and mushrooms, then add the cherries and simmer 3 minutes.
• Place the skillet in the oven and cook 5 minutes, until the chicken is cooked through. Serve, spooning the pan sauce over the chicken.

 

 

Just Five: Spicy Orange Chicken Bites

Wednesday, October 12th, 2016

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I sometimes whine about how difficult it can be to execute authentic Asian cuisine with just five ingredients (just ask my editors!). But sometimes recipes have a way of working out. This dish is embarrassingly simple and so versatile. Serve it with rice and veggies or in lettuce cups with fresh herbs. Swap the meat for ground chicken, turkey or even pork. Increase or reduce the red pepper flake to your taste – as it is, this might be a bit too spicy for less adventurous taste buds!

 

Spicy Orange Chicken Bites
3 to 4 servings

3 Tbsp. vegetable oil
2 to 3 Tbsp. chopped garlic
¼ tsp. red pepper flakes
Zest and juice of 1 large orange
⅓ cup soy sauce
1 lb. chicken tenders, cut into bite-size chunks

• In a large skillet over medium heat, warm the vegetable oil. Add the garlic and red pepper flakes and stir 30 seconds to 1 minute, until fragrant.
• Add the orange zest and chicken and saute 2 minutes, then add the orange juice and soy sauce. Increase the heat to high and stir-fry until the chicken is fully cooked and the sauce starts to thicken, about 3 minutes.

Just Five: Smoked Paprika Chicken

Thursday, May 19th, 2016

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There are more variations on roast chicken than orphan socks in my laundry room (and if there was such a thing as a single sock store, I could be a supplier). This combination of smoked paprika, lime and agave would be ideal for not only chicken, but also fish or pork. It’s nuanced and complex with the dark sweetness of the agave playing off the tart lime and the earthy smokiness of the paprika. The bright red paprika creates a vivid, slightly sticky sauce for the chicken. Leftovers are sublime in a quesadilla or served on a sandwich with avocado.

 

Smoked Paprika Chicken
Inspired by a recipe at Simply Recipes
4 servings

1 4-5 lb. whole chicken
3 to 4 Tbsp. unsalted butter, softened
2 Tbsp. smoked paprika
2 tsp. kosher salt
2 tsp. freshly ground black pepper
1 tsp. onion powder
2 limes, divided
4 Tbsp. agave nectar or honey

• Preheat the oven to 350 degrees. Pat the chicken dry with paper towels, place breast side-up in a cast-iron skillet on a rack in a roasting pan and set aside.
• In a small bowl, thoroughly combine the butter, smoked paprika, salt, pepper and onion powder. Use your hands to rub the butter mixture all over the chicken skin, tucking some under the skin of the breasts and thighs.
• Slice 1 lime in half and tuck both halves in the cavity of the chicken. Roast 40 minutes.
• Meanwhile, juice the remaining lime and combine with the agave in a small, microwave-safe bowl. Microwave 10 seconds, then stir to combine.
• Baste the chicken with the agave-lime mixture. Roast another 35 to 45 minutes, basting with the pan juices every 15 minutes, until the internal temperature in the thickest part of the thigh reaches 165 degrees.
• Let rest 10 minutes before carving. Drizzle with the pan drippings before serving.

 

 

Just Five: Moroccan Chicken

Wednesday, January 6th, 2016

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Ras al-hanout is a staple spice blend in Moroccan cooking that includes aromatic spices like coriander, clove, cinnamon, ginger, cumin and paprika. The flavor combination is warm but not fiery, similar to garam masala (another tried and true, can’t-live-without-it spice blend in my pantry) without the curry notes. It’s available at international food stores, but I’ve also found it at some grocery stores. (Looking for other ways to experiment with ras al-hanout? Check out this recipe for a vegan Sweet Potato Tajine or a healthy Crispy Grain and Seed Salad from Olio.) Mixing it with apricot preserves creates a sweet, sticky glaze perfect for chicken. Shallots and kalamata olives add a mellow, briny balance to the sweet glaze. Serve this chicken alongside couscous tossed with slivered almonds, currants and chopped fresh parsley, cilantro or mint.

 

Moroccan Chicken
2 servings

1/3 cup apricot preserves
2 tsp. water
2 tsp. ras al-hanout, divided
1 Tbsp kosher salt
1 tsp. freshly ground black pepper
2 bone-in, skin-on chicken breasts
3 thinly sliced shallots
½ cup pitted kalamata olives, halved

• Preheat the oven to 375 degrees. Line a roasting pan with foil and coat with nonstick cooking spray.
• In a microwave-safe bowl, combine the apricot preserves and water and microwave 45 seconds. Add 1 teaspoon ras al-hanout and stir to combine. Set aside.
• In a separate bowl, mix together the salt, pepper and remaining 1 teaspoon ras al-hanout. Rub the mixture liberally on the chicken breasts, including under the skin.
• Place the chicken in the roasting pan and cover with the apricot preserves, then top with the shallots and olives. Bake 50 minutes, until a thermometer inserted into the thickest part of the breast reaches 155 degrees. Let rest 5 minutes before serving.

Just Five: Roast Chicken Bread

Wednesday, November 11th, 2015

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There are countless roast chicken recipes flying around online. I recently read two that offered up even more methods to achieve the perfect bird. One suggested that the “traditional” method of roasting breast-side up was passe; the other shared a brilliant method of cooking the bird atop slices of sourdough bread. Both sounded like great ideas, so I combined them, and voilà – a stellar Sunday dinner.

Starting the chicken breast-side down, then flipping it about halfway proved the perfect combination of roasting methods. It kept the white meat from drying out, but finishing it breast-side up gave me the crispy skin I love. Its bed of sourdough resulted in a chewy, crisp delicious treat that overrode the need to serve another starch with the meal. Vegetarians, be warned: My veg daughter was sorely tempted to “cheat” when this succulent bird hit the table (Don’t worry – she didn’t!).

 

Roast Chicken Bread
Inspired by an Epicurious recipe 
4 servings

1 loaf sourdough
3 Tbsp. olive oil
2 Tbsp. kosher salt, plus more to taste
½ tsp. freshly ground black pepper, plus more to taste
1 4-to-5-lb. chicken
2 large shallots, sliced
½ lemon
8 fresh sage leaves

• Preheat the oven to 400 degrees.
• Cut the bread into 1½ inch-thick slices and place them in the bottom of a roasting pan in a single layer. Drizzle the bread with the olive oil and season with salt and pepper. Reserve any remaining bread for another use.
• Use paper towels to pat the chicken dry inside and out. Season the cavity with 1 tablespoon salt and ½ teaspoon pepper, then place the shallots, lemon and 6 sage leaves inside. Carefully slide a finger under the skin of each breast and tuck the remaining 2 sage leaves under the skin. Season the chicken with the remaining 1 tablespoon salt, then tie the legs together with kitchen twine. Let rest 30 minutes.
• Place the chicken breast-side down on top of the bread. Roast 30 minutes.
• Use tongs to carefully remove the chicken from the roasting pan and set aside. Flip the bread slices. Return the chicken to the roasting pan breast-side up and continue to roast 45 minutes, until a thermometer placed in the thickest part of the thigh reads 160 degrees.
• Let rest 10 minutes before removing the kitchen twine and carving. Serve with the roasted bread slices.

 

 

Just Five: Boursin-Stuffed Chicken Burgers

Tuesday, August 4th, 2015

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My friend Shannon is not a foodie. She’ll be the first to tell you that M&M’s and jarred cheese products are two key components of her food pyramid. So when I tell you these Boursin-stuffed chicken burgers received her seal of approval, I want to be sure you understand its full significance.

I like burgers made from almost any meat: ground beef, turkey, pork or chicken. Burgers made from poultry have to be prepared carefully, though, as they can jump from undercooked to overcooked in a quick minute. To better control that outcome, I make chicken burgers on the stove instead of the grill to better control the heat. The Boursin cheese is creamy, flavorful and a great foil to the sweet balsamic vinegar glaze. Caramelized onions would be a delicious alternative or addition to the fresh tomatoes on this burger. And if you must put ketchup on it like someone I know, I’ll still be your friend.

 

Boursin-Stuffed Chicken Burgers
4 servings

1½ lbs. ground chicken
Kosher salt to taste
Freshly ground black pepper to taste
4 Tbsp. Boursin cheese
1 Tbsp. vegetable oil
1 Tbsp. balsamic vinegar
4 hamburger buns
4 thick slices tomato

• Generously season the chicken with salt and pepper. Form 8 thin 4-ounce patties. Place 1 tablespoon cheese in the center of 4 patties and top each with the remaining 4 patties, sealing the edges. Refrigerate 1 hour.
• In a large skillet over medium-high heat, warm the vegetable oil. Cook the burgers 4 to 5 minutes, until they begin to brown on the bottom. Flip and cover. Cook another 4 to 5 minutes, then liberally brush the tops with the balsamic vinegar.
• Remove, place the burgers on the buns, top with a tomato slice and serve.

Just Five: Filipino Chicken Adobo

Wednesday, April 22nd, 2015

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I don’t have a drop of Filipino blood in my family, but my mom was an adventerous cook and I learned a lot growing up at her table. Her Filipino Chicken Adobo was a regular summer dish. She boiled the chicken for an hour or so, and then handed it off to my dad to grill just long enough to get a nice char on the outside (I have a sneaking suspicion it was more about letting him futz with the fire for an hour and keeping him out of the kitchen. Win-win.). This dish is pretty foolproof: marinade the meat, simmer until until it is fall-off-the-bone tender, then crisp the skin under the broiler.

 

Filipino Chicken Adobo
4 to 6 servings

½ cup white vinegar
½ cup soy sauce
5 cloves garlic, crushed
4 bay leaves
½ tsp. freshly ground black pepper
4 bone-in, skin-on chicken leg quarters or 8 thighs

• In a large pot, combine the vinegar, soy sauce, garlic, bay leaves and ½ teaspoon pepper and add the chicken pieces. Cover and refrigerate 1 to 3 hours.
• Gently bring the pot to boil over medium heat, then reduce the heat to low and simmer, covered, 30 minutes, stirring occasionally. Uncover and simmer 20 more minutes, until sauce begins reduce and thicken.
• Preheat the broiler.
• Remove the chicken from the pot and place it on a baking sheet. Broil the chicken until the skin is crispy. Remove to a serving plate.
• Remove and discard the bay leaves and garlic from the pot, then spoon the sauce over the chicken. Serve with rice.

 

Just Five: Chicken Thighs with Butternut Squash and Sage

Tuesday, January 6th, 2015

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It is a truth universally acknowledged that chicken thighs are always better than chicken breasts. They don’t dry out like breasts can, and dark meat has more flavor. This dish celebrates the thigh in all its glory – in less than 30 minutes.

Since this column limits me to just a few ingredients, I get creative to get the most out of each. Fried sage leaves are a perfect example. They provide a fun garnish and crunch to the finished dish, and they also infuse the cooking oil with wonderful herbaceous flavor. Instead of deglazing the pan with wine or chicken stock, I added acid and a hint of sweetness with apple cider vinegar to complement the butternut squash.

Chicken Thighs with Butternut Squash and Sage
4 to 6 servings

3 Tbsp. olive oil
10 whole fresh sage leaves, divided
6 skin-on bone-in chicken thighs
Kosher salt and freshly ground black pepper to taste
¼ cup thinly sliced shallots
2 cups butternut squash, cut into 1-inch cubes
½ cup apple cider vinegar

• Add the olive oil to a large skillet and place over medium-high heat. When the oil shimmers, add 6 sage leaves and fry until crisp, about 1 minute. Remove to a paper towel-lined plate to drain. Set aside.
• Season the chicken thighs with salt and pepper and place skin-side down in the pan. Cook 8 minutes, then flip and cook another 3 minutes. Remove and set aside.
• Add the butternut squash and stir to coat, cooking about 4 minutes. Lower the heat to medium if the squash browns too quickly.
• Chop the remaining 4 sage leaves and add to the skillet, along with the shallots. Saute 1 minute, then deglaze the pan with the apple cider vinegar, scraping up any brown bits from the bottom of the skillet.
• Push the squash to the side and return the thighs skin-side up and any collected juices to the pan. Cover and bring to a boil over medium-high heat, then reduce the heat to low and simmer 10 to 15 minutes, until a thermometer inserted in the thigh reads 165 degrees. Plate and garnish with 1 fried sage leaf on each thigh. Serve immediately.

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