Category: Poultry

Poultry

Honey glazed adobo chicken in your crock pot

Belinda

This is a lovely recipe from “Pinch of Yum” food blogger. Wonderful for a large family gathering as you make it and walk away for 4 hours

Serves 12

3lbs or more of boneless, skinless chicken thighs (Don’t use breasts as they will become horribly dry)
1 cup soy sauce
1/2 cup white cane vinegar (or rice vinegar or cider vinegar)
10 cloves garlic, peeled and smashed
3 bay leaves
1/2 tsp whole black peppercorns
1/4 cup + 2 tbsp honey
2 tbsp cornstarch
fresh cilantro for topping
lime for topping
rice for serving

Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns and 2 tbsp honey in a large plastic ziplock style bag (or divide between two bags).
Store in the refrigerator for a few hours or overnight to let the chicken marinate

Pour the ingredients in the bag directly into the crock pot.
Cook on low for 3 hours or until the chicken is cooked.
Remove the chicken, shred with two forks and set aside.

Drain the sauce to remove the bay leaves, peppercorns and garlic. Transfer to a saucepan, stir in 1/4 cup honey and bring to a low simmer.
Whisk the cornstarch with 1/4 cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.

Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want ( I like cilantro even though that’s not really Filipino) and serve the whole thing over steaming hot white rice.

Gluten Free · Grains · Meat · Poultry

Easy chicken and pork paella

Belinda

This is much less difficult than a normal paella and very pungent.  Paellas are not stirred right to the bottom of the pan during cooking in the hope that a thin crust of crispy rice will form.
This is considered one of the best parts of the paella and for this reason it is a good idea to use a non stick frying pan.

Serves 6

1/4 cup olive oil
1 large red pepper (capsicum), seeded and cut into 1/2” strips
1 1/4 lbs chicken thigh fillets, cut into 1/2 inch cubes
3/4 lb Spanish chorizo sausage, cut into 1/2 “ slices
1/2 lb mushrooms, thinly sliced
3 large cloves garlic, crushed
1 tbsp lemon zest
1 1/2 lbs tomatoes, roughly chopped
1/2 lb green beans, cut into 3/4” lengths
1 tbsp chopped fresh rosemary
2 tbsp chopped Italian parsley
1/4 tsp saffron threads dissolved in 1/4 cup hot water
2 cups short grain rice
3 cups hot chicken stock
6 lemon wedges

Heat the olive oil in a large, deep frying pan or paella pan over medium heat.
Add the red pepper and cook for 6 minutes or until softened. Remove from the pan.
Add the chicken to the pan and cook for 10 minutes or until brown on all sides. Remove.
Add the sausage to the pan and cook for 5 minutes or until golden on all sides.  Remove
Add the mushrooms, garlic and lemon zest and cook over medium heat for 5 minutes.
Stir in the tomato and red pepper and cook for a further 5 minutes, or until the tomato is soft.
Add the beans, rosemary, parsley, saffron mixture, rice, chicken and the sausage.
Stir briefly and add the hot stock. Do not stir.
Reduce the heat and simmer for 30 minutes.
Remove from the heat, cover and leave to stand for 10 minutes.
Serve with lemon wedges.

Do-ahead · Poultry

Brandy roasted chicken with mushrooms and pearl barley

Belinda

It’s not the greatest photograph, but the taste more than makes up for it!!  The juices of the chicken go down into the pearl barley/mushroom mixture and it is incredible! My sister gave me this recipe and it’s a really good one. All you need with it is a green salad as the barley is filling.

Serves 4 to 6

A 3lb whole organic chicken
5 cloves garlic, crushed
1/2 cup brandy
1/4 cup good olive oil
Sea salt and freshly ground black pepper
2 oz butter
1 large brown onion, chopped
4 cloves garlic, sliced
1 oz mixed dried mushrooms rehydrated in 1 cup boiling water
1 lb fresh baby cremini (brown) mushrooms
1 cup pearl barley
1/2 cup dry white wine
1 1/2 cups chicken stock

Place the chicken, crushed garlic, brandy, olive oil, salt and pepper in a bowl and toss to coat.
Place in the fridge for 1 to 4 hours to marinate moving the chicken around in the marinade.

Preheat the oven to 400 F

Secure the chicken legs with kitchen string. Heat a large non-stick pan over high heat and cook the chicken breast side down, for 5 minutes or until golden.
Remove the chicken from the pan and set aside.
Melt the butter in the pan and add the onion, garlic and cook for 5 minutes or until onion has softened.

Strain the dried mushrooms, reserving the liquid. Add the drained mushrooms to the pan with the fresh mushrooms. Cook for 5 minutes.
Add the barley and wine and cook for a further minute until the wine is absorbed. Add the reserved mushroom liquid and stock and stir to combine.

Transfer the contents of the frying pan to a baking dish and top with the chicken.
Cover with foil and roast for 55 minutes.
Remove the foil and roast for a further 10 to 15 minutes or until the chicken is golden and cooked through.
Serve with the mushroom and pearl barley.

Egg based · Gluten Free · Poultry

Chicken Eggah

Belinda

This is a delicious Middle Eastern dish for lunch or supper that is like a savory cake and full of favor.

Serves 4 to 6

1/3 cup olive oil
1 leek (white part only) finely chopped
1lb ground chicken or turkey
salt and freshly ground black pepper
1/2 tsp ground allspice
1/2 tsp grund cardamon
3 tbsp chopped fresh cilantro or Italian parsley
6 large eggs, beaten

Heat half the oil in a non stick frying pan over medium-low heat. Add the leek and saute for 10 minutes until lightly golden
Stir in the chicken and saute until turning white, using a wooden spoon to break up the lumps.
Stir in the salt and pepper, spices and chopped herbs.
Add the chicken mixture to the eggs and stir well to combine

Heat the remaining oil in a clean frying pan over medium heat.
Pour in the egg and chicken mixture, spreading it evenly over the base of the pan.
Reduce the heat to low, cover the pan and cook for about 15 minutes, or until the eggs have set and the top is still a little runny.
Place the pan under a hot grill for 2 to 3 minutes until the top is set and golden.
Gently shake the pan to loosen the eggah, then slide it onto a plate.
Serve hot or cold, cut into wedges

Do-ahead · Poultry · Soup · Whole30 compliant

Rich, golden, satisfying chicken broth/stock

Belinda

It’s time to prepare for those lovely warming dishes you’re going to cook over the next few months. Don’t throw away those roasted chicken carcasses! Put them into freezer bags and throw them in the freezer until you have a day when you can turn them into pure golden goodness.

It is beyond simple, but you do need a very large and tall saucepan or stock pan. It’s a great investment as I use mine a lot.

All you do is to wait until you have at least 4 or 5 carcasses frozen, then defrost them in the fridge overnight.

Put them all into the large saucepan, pushing them down into the pan and cover with water. Grind some black pepper and put in about 1 tbsp of dried oregano. Bring to a simmer and keep it simmering on VERY low for anything up to 8 hours or more. The lower you simmer, the clearer and golden the broth.

Occasionally stir the pot and push down the bones. When you are ready for the next step, remove the pot from the heat and set aside until it cools down a bit.

Get a large colander and pour the soup through it catching all the bones and meat in the colander while the juice goes in to the saucepan underneath it.

When the meat and bones have cooled enough to touch them, wash your hands then pick through all the bones and remove the meat.
Throw the bones away, put the meat into containers and freeze to use in pies, soups or anything else.

Put the remaining chicken juice in the fridge overnight to let the fat rise to the surface.

The following day, skim all the fat off the top of the stock and store the fat in a glass jar in the freezer to use for roast potatoes.

The broth should be really gelatinous if you’ve simmered it for long enough. Pour it into containers and freeze. You can use this very rich broth for soups, gravies, stews and almost anything. If you have stuffed your chickens with lemons, onions and fresh herbs when you roasted them, you will have all this added flavor to the stock.

Now sit down, look at your stack of golden goodness, pat yourself on the back and pour yourself a glass of wine.

I just had a bowl of neat steaming chicken broth and it was stunning!

Dairy-free · Do-ahead · Gluten Free · Poultry · Whole30 compliant

Tender and crisp whole chicken legs with sweet tomatoes, garlic and basil

Belinda

 

This is a simple, family friendly Jamie Oliver recipe that ALL the family will love, especially if you serve it with really good ciabatta bread that you can dunk in the gorgeous juices.

This takes minutes to put together as you just chuck everything in a pan without any pre-cooking then it needs looooong, slooooooow gentle cooking.
What happens in the pan is well worth the wait as the skin gets super crisp (my favorite part) and the meat gets sticky and tender and falls off the bone. The tomatoes are slow roasted and create a terrific broth and you just squish the garlic out of it’s skin with a fork and it’s incredibly sweet.

Serves 4

4 or 5 large whole organic chicken legs
salt and ground black pepper
a really big bunch fresh basil, leaves picked and stalks finely chopped. (I buy a large plastic container of basil from Trader Joes.)
2 or 3 big handfuls of red and yellow cherry tomatoes, halved and ripe plum tomatoes, quartered
2 whole large heads of garlic, broken up into cloves. (Try and choose heads with large cloves)
olive oil

Play with the recipe, it’s incredibly forgiving. My favorites to add are olives and Chorizo.

* Optional additions
Fresh chopped chili or dried red chili flakes
1 good handful of pitted Kalamata olives
2 handfuls baby potatoes.
1 drained can of cannellini beans
1 whole mild or spicy Spanish chorizo, peeled and chopped into 1/2 inch slices.

Preheat the oven to 350 F
Season the whole chicken legs all over really well, (even more than you are comfortable doing) and put them into a snug-fitting shallow-ish heavy pan in one layer.
Throw in all the basil leaves and stalks, then chuck in your tomatoes.
Scatter the unpeeled garlic cloves (chopped chorizo, potatoes, beans and Kalamata olives, if using) into the pan and drizzle over some olive oil.
Mix around a bit with your hands, pushing the tomatoes (etc) underneath the chicken.
Place in the oven for 1 1/2 hours, turning the tomato mixture halfway through, until the chicken skin is crisp and the meat falls off the bone.

* You can serve with the unpeeled garlic cloves, just tell your guests to squish the cloves with their knife or fork so the sweet, tender garlic oozes out.

Do-ahead · Grains · Poultry

Easy family-friendly Mexican chicken bake

Belinda

I have made this for the kids since they were 7 and 10 and they are now 22 and 25 and they still love it. It’s great for parties too.

Serves 4

3/4 cup medium or short grain rice
1 1/2 cups canned red kidney beans, drained and thoroughly rinsed
3 1/2 tbsp chopped fresh cilantro leaves
1 tbsp vegetable oil
1 1/4lbs boneless, skinless chicken thighs
12 oz jar spicy taco sauce. (In LA, I buy La Victoria Red Taco Sauce, medium)
2 cups grated sharp cheddar cheese
1/2 cup sour cream

Preheat the oven to 350 F
Lightly grease a deep, round, 8 1/2 ” ceramic casserole dish. Bring a large saucepan of water to a boil, add the rice and cook for 10 to 12 mins, stirring occasionally. Drain.

In the prepared dish, combine the beans and 1 1/2 tbsp of the cilantro, then add the rice and toss together. Lightly press the mixture so that the beans are mixed into the rice and the mixture is flat.

Heat the oil in a large frying pan over medium heat. Saute the chicken thighs for 3 minutes, then turn the chicken over. Add the taco sauce and cook for another 3 minutes.

To assemble, spread half the cheese over the rice. Arrange the thighs and sauce on top in a star shape, sprinkle with 1 1/2 tbsp of cilantro, then sprinkle with cheese. Cover with aluminum foil.

Bake for 35 to 45 minutes or until the mixture is bubbling and the cheese is melted and slightly browned – remove the foil for the last 5 minutes.
Cut into four servings with a knife and scoop out carefully, keeping the layers intact.

Serve sprinkled with the remaining cilantro and a dollop of sour cream

Appetizers · Asian flavors · Do-ahead · Poultry

Pate with Asian influence

Belinda

This pate is a little different due to the Asian flavors added. Thank you to the wonderful Hugh Carpenter who has some superb Asian-ized recipes which I adore!

It takes minutes to make this in a food processor and continues to improve in flavor if made a day or two in advance

Serves 8 to 10 as an appetizer

1/2 lb chicken or turkey livers
1/4 cup (1/2 stick) butter
1 tbsp finely minced fresh ginger
2 shallots, chopped
2 large cloves garlic, minced
1 tbsp oyster sauce
2 tsp dry mustard powder
1 heaped tsp grated or finely minced orange peel
1/4 tsp salt
1/2 tsp sugar
1/3 tsp 5-spice powder
1/4 tsp Chinese chile sauce (optional)
3 oz cream cheese
2 tbsp Cognac
Sprigs of fresh herbs for garnish

In advance

Trim the fat and sinew from the livers and discard. Cut the livers in half.

In a 10 inch saute pan set over medium heat, melt 2 tbsp butter saute the shallots, ginger and garlic for about 30 seconds.
Add the livers, cover the pan and cook until the livers are no longer pink in the center, about 5 minutes.

Transfer the livers to a food processor fitted with a metal blade. Scrape all the pan juices into the processor as well then add oyster sauce, mustard powder, orange peel, salt, sugar, 5-spice and chile sauce.
Process until completely smooth.
Add the cream cheese to the food processor and blend briefly.
Add the remaining butter and blend until very smooth.
Add the Cognac and blend again briefly.

Transfer the puree to a 2- cups mold. Smooth the surface and cover with plastic wrap to the top doesn’t discolor.
Refrigerate for up to 1 week.
Garnish with fresh herbs and serve with either crackers or toasty bread

 

Asian flavors · Grains · Nuts · Poultry

Stir-fried glazed chicken, rice and cashews

Belinda

This is a complete meal with buckets of flavor and texture. My favorite food is Asian as I find it so light but with the most exquisite flavors. In this picture you will see snow peas (mange tout) used instead of red bell peppers. I love red pepper, but not everyone does, so this is a very good substitute.

Serves 4

1 tsp soy sauce
1 1/4 tsp toasted sesame oil
2 1/2 tsp minced fresh ginger
1/2 tsp sugar
12 oz boneless, skinless chicken breast or thigh, cut crosswise into thin slices
2 extra-large eggs
pinch of salt and freshly ground black pepper
2 tbsp plus 1 tsp peanut oil
1/2 cup coarsely chopped unsalted cashew nuts
1 clove garlic, minced
1/2 cup slivered red bell pepper, or snow peas
3 scallions, trimmed and cut diagonally into thin slices
2 to 3 cups cooked short grain brown rice or long grain white or brown rice
Cilantro leaves for garnish

Brown sauce
1 tbsp oyster sauce
1 tbsp water or chicken broth (I use chicken broth)
1 tbsp soy sauce
1 tsp toasted sesame oil

Combine the soy sauce, 1 tsp of sesame oil, 1/2 tsp minced ginger, and sugar in a small bowl.
Add the chicken and let stand at room temperature for 30 minutes or refrigerate, covered for 1 hour or more

Whisk the eggs, remaining 1/4 tsp of sesame oil, salt and pepper until frothy. Heat 1 tsp of the peanut oil in a skillet or wok until hot. Add the eggs, tilt the pan so that a thin pancake forms and cook until set. Transfer to a plate, cut up into thin strips and set aside.

To make the brown sauce; Combine the oyster sauce, water or stock, soy sauce and sesame oil in a small bowl. Mix well and set aside until ready for use.

Just  before serving, heat 1 tbsp of the remaining peanut oil in a wok or heavy large, preferably nonstick  skillet until very hot.
Add the cashews and stir fry for about 30 seconds. Remove with a slotted spoon to a side dish. Add the remaining tbsp of oil and reheat. Add the remaining 2 tsp of minced ginger and the garlic, and stir fry for 20 seconds. Add the marinated chicken and stir fry until lightly browned, about 2 minutes.
Add the red pepper or snow peas and scallions, and stir fry for 1 minute more.

Add the rice and egg strips and pour the brown sauce over the top.
Stir fry until all the ingredients are well blended and the rice is very hot, about 3 – 4 minutes.
Serve at once sprinkled with the cashews and some chopped cilantro.

Do-ahead · Gluten Free · Meat · Poultry

Coq au riesling

Belinda

This is one of the great Nigel Slater’s recipes. I love his food as it has so much flavor and is easy.
I know you’ve probably had Coq au vin many times, but this is ten times tastier, creamier and has a real depth in flavor.
Make sure you serve this with really good warm crusty bread because everyone will be wanting to mop up the incredible sauce.

Serves 2 but you can easily double or treble it

4 tbsp butter
1 tbsp olive oil
4 oz bacon (streaky) or pancetta, diced
2  onions, peeled and chopped
4 cloves garlic, peeled and chopped
4 joints of organic, free range chicken on the bone, seasoned with salt and pepper (I used whole chicken legs)
10 oz small cremini (brown) mushrooms, halved or quartered
16 fl oz medium dry white wine, such as Riesling
10 fl oz heavy cream
4 tbsp chopped Italian parsley

Melt the butter in a heavy shallow cast iron dish like the one in the photograph (Le Creuset) and pour in the oil.
Put in the diced bacon or pancetta and let it color a little then add the onions and garlic.
Leave to cook over a moderate heat until the onions have softened but not yet colored.

Scoop the bacon and onions out with a slotted spoon, leaving behind the cooking juices, then add the seasoned chicken pieces.
Let them brown lightly on all sides. A moderate heat is best for this but be prepared to add a little more oil if the butter shows signs of browning.

Remove the chicken pieces and set aside. Add the mushrooms to the juices in the pan and continue cooking for 10 mins, then return the bacon, onions and chicken pieces to the pan.
Turn up the heat, pour in the wine and bring quickly to the boil and then turn it down to a simmer.
Let everything cook at a gentle bubble for 25 to 35 minutes, turning the chicken from time to time.

Lift the chicken out of the pan and pour in the cream. Season with salt and freshly ground pepper and stir in the chopped parsley.
Continue cooking at an enthusiastic bubble until the cream starts to thicken slightly.

Return the chicken to the pan.
When the chicken is thoroughly hot and the sauce has thickened it is time to serve!