Tag: Chicken

Asian flavors · Curry · Dairy-free · Soup

Slow-cooker chicken laksa noodle soup

Belinda

Chicken noodle soup gets a laksa glow-up with this warming, spicy slow cooker recipe. With its tender shredded chicken, slurpy noodles and creamy curry broth, it’s a rich-tasting treat.

Serves 4
Cooking time 6 hours

2 tbsp vegetable oil
3 tbsp Thai red curry paste
2 tbsp curry powder
8 cups chicken stock
2 tbsp fish sauce
1 tsp sugar
1 whole chicken
1 x 400ml can (13.5 fl oz) coconut cream
400g (14 oz) egg noodles (or your choice of noodle)
6 hard-boiled eggs, to serve
roughly chopped coriander (cilantro), to serve
bean shoots, to serve
red chili, finely sliced, to serve

Heat the vegetable oil in a deep frying pan over medium heat. Add the curry paste and curry powder and cook, stirring, for a minute or until fragrant. Pour in 1 cup of the chicken stock and use your spoon to scrape up any bits from the bottom of the pan. Transfer to the bowl of a slow cooker

Stir in the remaining stock, fish sauce and sugar. Add the chicken and cook for 6 hours on low.

Transfer the cooked chicken to a tray and use forks to shred the meat. Set aside for later.

Pour the broth out of the slow cooker bowl and into a saucepan. Add the coconut cream and gently simmer for 10 minutes.

In the meantime, cook the noodles in boiling water and use tongs to transfer the noodles to serving bowls. Divide those among the serving bowls.

Add the shredded chicken to the bowls. Ladle over the soup. Top with eggs, coriander, bean shoots and fresh chili.

Asian flavors · Poultry

Chicken Tikka Masala

Belinda

Britain’s favorite dish; the classic chicken tikka masala.
This much-loved chicken curry recipe from Madhur Jaffrey features garlic, ginger, cumin and coriander

Probably created in Britain, chicken tikka masala is easily the most popular Indian curry in the UK today, and yet nobody is quite clear about its origins. It is possible that a chef in Birmingham, with too many tandoor-roasted chicken pieces (‘tikkas’) left over, decided to reheat them in a quick stir-fried curry sauce. However it originated, it is here to stay.
The tikkas need to marinate for six to eight hours, so bear that in mind when you come to make the dish. Serve it with Indian breads or rice. A black dal would go well with such a meal.

For the chicken tikka:
675g boneless, skinless chicken thighs, cut into 1 inch chunks
1¼ tsp salt
3 tbsp lemon juice
1 tbsp peeled, finely grated root ginger
2 garlic cloves, finely grated or crushed
1 tsp ground roasted cumin
1 tsp paprika
½–¾ tsp chili powder
6 tbsp whipping cream
½ tsp garam masala
3 tbsp olive or sunflower oil

For the masala:
4 tbsp olive or sunflower oil
140 g (5oz) onions, halved and finely sliced
1 tbsp peeled, finely grated root ginger
5-6 garlic cloves, crushed
1 tbsp ground coriander
½ tsp turmeric
¾ tsp chili powder
2 tsp paprika
4 tbsp whole milk plain yoghurt
2 medium tomatoes, peeled and very finely chopped
350 ml (about 1 1/2 cups) chicken stock
¼ tsp salt, or to taste
¼ tsp garam masala
4 tbsp chopped coriander (cilantro) leaves

You will need 4 flat metal long skewers for the chicken

Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chili powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chili powder and paprika. Stir for 10 seconds, then add a tablespoon of the yoghurt. Stir and fry until it is absorbed. Add the remaining yoghurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 13 cm (5 inches) from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.)

When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.

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

Chicken Basque

Belinda

This is a super and easy recipe from Delia Smith.

1 x 3½ lb (1.75 kg) chicken, jointed into 8 pieces
brown basmati rice measured to the 8 fl oz (225 ml) level in a glass measuring jug
10 fl oz (275 ml) chicken stock (or stock made from Marigold vegetable bouillon powder)
6 fl oz (170 ml) dry white wine
½ large orange, cut into wedges
1 level teaspoon chopped fresh thyme
2 oz (50 g) black olives (pitted if you prefer)
salt and freshly milled black pepper
2 large red peppers
1 very large or 2 medium onions
2-3 tablespoons extra virgin olive oil
5 oz (150 g) chorizo sausage, skinned and cut into ½ inch (1 cm) slices
2 oz (50 g) sun-dried tomatoes in oil
2 large cloves garlic, chopped
1 level tablespoon sun-dried tomato paste
½ level teaspoon hot paprika

Start by seasoning the chicken joints well with salt and pepper.

Next, slice the red peppers in half and remove the seeds and pith, then slice each half into six strips. Likewise, peel the onion and slice into strips of approximately the same size. The dried tomatoes should be drained, wiped dry with kitchen paper and then cut into ½ inch (1 cm) pieces.

Now heat 2 tablespoons olive oil in the casserole and, when it is fairly hot, add the chicken pieces – two or three at a time – and brown them to a nutty golden color on both sides. As they brown remove them to a plate lined with kitchen paper, using a draining spoon. Next add a little more oil to the casserole, with the heat slightly higher than medium. As soon as the oil is hot, add the onion and peppers and allow them to brown a little at the edges, moving them around from time to time, for about 5 minutes.

After that, add the chorizo, sun-dried tomatoes and garlic and toss these around for a minute or two until the garlic is pale golden and the chorizo has taken on some color. Next, stir in the rice and, when the grains have a good coating of oil, add the sun-dried tomato paste, paprika and chopped thyme. Pour in the stock and wine, and add some seasoning. As soon as everything has reached simmering point, turn the heat down to a gentle simmer. Add a little more seasoning, then place the chicken gently on top of everything (it’s important to keep the rice down in the liquid).

Finally, place the wedges of orange in among the chicken and scatter with the olives.

Cover with a tight-fitting lid and cook over the gentlest possible heat for about 50 minutes-1 hour or until the rice is cooked but still retains a little bite. You can also watch how to make Perfect Rice in our Cookery School Video for Long-grain Rice on this page.

Alternatively cook in a pre-heated oven at gas mark 4, 350°F (180°C), for 1 hour.

You will also need a wide, shallow, flameproof casserole with a domed lid, measuring about 9½ inches (24 cm) at the base; or, failing that, any wide flameproof casserole of 8½ pint (4.5 litre) capacity.

Asian flavors · Fruit · Gluten Free · Poultry

Gingery Grilled Chicken Thighs With Charred Peaches

Belinda

Coated in a balsamic vinegar glaze that’s spiked with ginger, garlic and soy sauce, these chicken thighs are sweet-tart and irresistibly sticky. They’re served with grilled thyme and honey butter-basted peaches, which become soft and wonderfully jammy on the fire. The yogurt is optional. It adds a cool and creamy counterpart to the char and smoke, but the dish is just as satisfying without it.

Recipe by Melissa Clark for the New York Times

Serves 4-6

FOR THE CHICKEN:
5 tbsp balsamic vinegar (preferably the good, syrupy kind)
2 tbsp finely grated fresh ginger and any ginger juice from a 2-inch piece
Kosher salt
2 ½ lbs boneless, skinless chicken thighs
8 fresh thyme sprigs, or 4 fresh rosemary sprigs
3 garlic cloves, finely grated or mashed to a paste
2 tbsp soy sauce
1 tsp fresh lime juice, plus more as needed
Olive oil, for brushing
Plain whole-milk yogurt, for serving (optional)
3 scallions, white and green parts, thinly sliced (optional)
Handful of torn fresh basil (optional)

FOR THE PEACHES:
2 tbsp unsalted butter, melted
1 tbsp chopped fresh thyme, or 2 tsp chopped fresh rosemary
1 tsp honey
3 to 4 ripe peaches or nectarines, halved and pitted
Flaky sea salt

Marinate the chicken: In a small bowl, mix together balsamic vinegar, grated ginger and a pinch of salt.
Season chicken all over with salt, and put it in a larger bowl or resealable bag. Add 2 tablespoons of the balsamic mixture. (Give it a stir before measuring in case any of the ginger has fallen to the bottom.
Save remaining balsamic for serving.)
Add the thyme, garlic, soy sauce, and 1 teaspoon lime juice.
Cover bowl or close bag, and let chicken marinate in the refrigerator for at least 2 hours and up to overnight.

Light the grill or heat the broiler, arranging the rack about 4 inches from the heat source.

Prepare the peaches: In a bowl, combine butter, thyme and honey. Brush peaches lightly with butter mixture and place in a grilling basket, if you have one, or directly on the grill. Grill over direct heat until just charred, 2 to 4 minutes per side.
You’ll know they are done when the skin curls back and the flesh starts to melt.
Transfer to a serving platter or plates, and, if you like, drizzle with a little more of the butter mixture and sprinkle with flaky sea salt.
If there’s room on the grill, cook the chicken at the same time (or wait until peaches are done). Brush off any clinging pieces of marinade from chicken, pat it dry, and coat lightly with oil. Grill or broil until charred and browned, 4 to 6 minutes per side.

Transfer chicken to a platter or serving plates, along with the peaches.

Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.

Poultry

Southern baked chicken

Belinda

Recipe from food blog “Grandbaby cakes”

“Made with a simple homemade spice rub, rich butter, caramelized onions and a hint of maple essence, this chicken is tender, juicy and chock-full of flavor!”

2 tsp seasoned salt
2 tsp dried rosemary
2 tsp garlic powder
2 tsp onion powder
1 tsp black pepper
4 lbs fresh chicken wings We use wings most of the time but you can also use legs or even thighs but not breasts
1/3 cup pure maple syrup
1/2 cup butter in pats
1 large onion thinly sliced
2 tbsp Worcestershire sauce
paprika to taste
Fresh rosemary for garnish

Dry the chicken with paper towels and place in a large bowl. Set aside.
Whisk together the seasoned salt, dried rosemary, garlic powder, onion powder and black pepper in a small bowl until combined.
Sprinkle and toss the chicken with seasoning mix ensuring all of the chicken is completely covered. Cover and place the chicken in the refrigerator and rest for 2-3 hours or even overnight.

When ready to bake, remove the chicken from the fridge and allow it to come to room temperature for 30 minutes. Preheat the oven to 325 degrees. Add the chicken to a 8″x11″ or 9″x13” baking dish.
Use a spoon to drizzle the chicken with maple syrup on both sides. Cover with onions then add pats of butter over the chicken. Lastly, drizzle Worcestershire sauce over the chicken. Cover the dish with foil and bake for 1 hour.

After an hour, turn the chicken over and evenly sprinkle the top of the chicken with paprika. Bake for an additional hour.

After the 2nd hour, turn the temperature to 350 degrees. Remove foil, sprinkle with more paprika if desired for color. Brown for 20-30 more minutes. Garnish with fresh rosemary and serve.

Notes
We usually use chicken wings for this recipe but you can also use legs or thighs. Do NOT use chicken breasts because the long bake time does not tenderize them but dry them out.

Make sure to use pure maple syrup instead of the artificial pancake kind.

Dairy-free · Gluten Free · Poultry

Easy Slow Roasted Garlic and Lemon Chicken

Belinda

Recipe from Nigella lawson
“This is one of those recipes you just can’t make once: that’s to say, after the first time, you’re hooked. It is gloriously easy: you just put everything in the roasting dish and leave it to cook in the oven, pervading the house, at any time of year, with the summer scent of lemon and thyme – and of course, mellow, almost honeyed garlic.
I got the idea of it from those long-cooked French chicken casseroles with whole garlic cloves and just wanted to spritz it up with lemon for summer. The wonderful thing about it is that you turn the lemon from being a flavoring to being a major player; left in chunks to cook slowly in the oven they seem almost to caramelize and you can eat them, skin, pith and all, their sour bitterness sweetened in the heat.

Serves: 4-6
1 chicken (approx. 2.25kg / 4½lbs) cut into 10 pieces, or 4 1/2 lbs of just thighs and legs (my preference)
2 large heads of garlic (separated into unpeeled cloves)
2 good-sized unwaxed lemons (preferably thin-skinned) – cut into chunky eighths
1 handful fresh thyme
3 tbsp (or more) olive oil
⅔ cup white wine
black pepper
1 teaspoon kosher salt or ½ teaspoon fine flowing salt

Pre-heat the oven to 325F.
Put the chicken pieces into a roasting tin and add the garlic cloves, lemon chunks and the thyme; just roughly pull the leaves off the stalks, leaving some intact for strewing over later. Add the oil and using your hands mix everything together, then spread the mixture out, making sure all the chicken pieces are skin side up.

Sprinkle over the white wine and grind on some pepper and sprinkle over the kosher salt, then cover tightly with foil and put in the oven to cook, at flavor-intensifyingly low heat, for 2 hours

Remove the foil from the roasting tin, and turn up the oven to 400F.
Cook the uncovered chicken for another 30-45 minutes, by which time the skin on the meat will have turned golden brown and the lemons will have begun to scorch and caramelize at the edges.
I like to serve this as it is, straight from the roasting tin: so just strew with your remaining thyme and dish out.

Gluten Free · Holiday Food · Poultry

Chicken Fricassée with morels and tarragon

Belinda

Recipe modified from Rick Stein’s

This one-pot chicken and mushroom fricassée recipe is brimming with indulgent French flavors, and a luxurious white wine and cream sauce.
Chicken with morels is as irresistible on a menu as turbot with hollandaise sauce. These days, I suppose people frown on a savory dish with lots of cream in it, but the French invented this way of cooking and there is something so luscious and comforting about beautiful free-range chicken cooked with a cream and wine sauce with the smokey flavor of dried morels. For me, this dish seems to be the very heart of French cuisine. It also happens to be a wonderful partner to a nice white Burgundy.”

Serves 4

1/2 oz (20g) dried morels
8oz chestnut mushrooms, sliced
6.5 fl oz (200ml)tepid water
1 oz (40g) unsalted butter
8 boneless chicken thighs or 4 boneless chicken breasts, skin on
2 banana shallots, finely chopped
1 large clove garlic, finely chopped
3.5 fl oz(100ml) Noilly Prat, preferably (or dry sherry)
4.5 fl oz (130ml) chicken stock
10.5 oz (300g) full-fat crème fraiche
2 tbsp fresh tarragon, chopped
salt and black pepper

Soak the morels in the tepid water for about 15 minutes, then drain them in a fine sieve over a bowl. Strain the liquid and reserve 75ml for the sauce. Rinse the morels under cold running water to remove any debris and dry them on kitchen paper. Cut them in half lengthways.

Melt half of the butter in a large sauté pan or frying pan. Fry the chicken, skin-side down, for 2–3 minutes until light golden brown, then turn them over and repeat on the other side. Take the chicken out of the pan and set aside.

Add the remaining butter to the pan. Fry the shallot and garlic over a medium heat until softened, then add the morels and chestnut mushrooms and fry for a few minutes. Add the Noilly Prat (or sherry), the morel soaking liquid and chicken stock, bring to the boil, then turn the heat down and simmer for 2–3 minutes.

Add the crème fraiche and tarragon and stir, then put the chicken back in the pan, along with any juices that have seeped out. Cover the pan and cook the chicken over a medium heat for about 8 minutes or until it is cooked through.
Season with salt and plenty of black pepper and serve immediately with some rice or buttered potatoes

Do-ahead · Gluten Free · Poultry

Easy one-pot chicken with 40 cloves of garlic

Belinda

This is a great one-pot recipe and the garlic gets so soft, sweet and squishy, you can spread it over the chicken

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SERVES 6

6 whole chicken legs
2 tsp kosher salt
40 cloves garlic (you’ll need about 3 bulbs), peeled
4 stalks celery, thinly sliced
2 tbsp olive oil
Freshly ground black pepper
Freshly ground nutmeg
4 sprigs Italian parsley
1/4 cup dry vermouth
1/3 cup (homemade or low sodium) chicken stock
Crusty bread or toast for serving

Heat the oven to 375F.
Season the chicken legs all over with the salt.
Arrange them, skin side up, in a single layer in an ovenproof baking dish with a tight-fitting lid.
Scatter the garlic and celery into the gaps between the chicken pieces, and then drizzle everything with the olive oil.
Grind some black pepper and a bit of nutmeg over the chicken and vegetables and arrange the parsley on top.
Pour in the vermouth and the chicken stock.
Cover the dish tightly with aluminum foil and put on the lid.
Bake the chicken for an hour to an hour and 15 minutes, without removing the lid until the hour mark. When the chicken is really tender, and the garlic is soft enough to spread, remove the dish from the oven.
Serve the chicken in shallow bowls with plenty of the fragrant sauce; spread the softened garlic on the bread and then dunk it into the sauce as you eat your chicken.

Dairy-free · Gluten Free · Poultry

Moroccan-Spiced Chicken with Dates, eggplant and pistachios

Belinda

A fabulous recipe from the wonderful Diana Henry.
You just chuck everything into one pan and put in the oven! How easy is that?
No browning the chicken either

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Serves: 4-6

8oz (225g) basmati rice
1 large onion (roughly chopped)
1 eggplant (cut into cubes)
3 cloves garlic (crushed)
1 tsp ground ginger
3 tsp ground cumin
4 tsp harissa paste
finely grated zest and juice of 1 orange
8 chicken thighs with skin on and bone in
12 Medjool dates (pitted and sliced)
20 fl oz (600 mls) boiling chicken stock
sea salt flakes
black pepper
3 tbsp olive oil
1 oz (15g) chopped toasted pistachios

Preheat the oven to 200°C/400°F/gas mark 6.

Put the rice into a sieve and wash it in running water until the water runs clear. Tip it into an ovenproof dish which will hold the chicken in a single layer (I use a heavy-based shallow casserole,12in in diameter).
Add everything else, except the oil and pistachio nuts, and toss around to mix, leaving the chicken pieces skin side up and sprinkling them with salt.
Drizzle on the oil. Cook in the oven, uncovered, for 40-60 minutes.
The top should be golden and the chicken cooked through. Sprinkle on the pistachio nuts and serve with a green salad.

Chocolate · Poultry

Spicy chocolate milk-braised chicken

Belinda

Your inner-child is screaming “YASSSS”!!

Recipe is from the website Food 52

1. Chicken poached in milk is absolutely wonderful, as evidenced by chicken potpie or any creamy chicken dish for that matter.
2. Chicken in a sweet sauce is totally a thing. See American Chinese food classics, like sweet-and-sour chicken, General Tso’s chicken, and orange chicken.
3. Chicken, chili and chocolate have a long and beautiful history in the form of mole, from the state of Puebla, Mexico.

So accept that this chicken may just be one of the most interesting things. After poaching the chicken (and I promise the milk will not curdle, and the chocolate will help keep it emulsified and beautiful. Pull the meat out of the liquid and put it over quinoa with some sautéed zucchini for a solid weeknight meal. Or stuff it in corn tortillas with a spoonful of the braising liquid and Greek yogurt.

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Serves 4
1 cup (240ml) full-fat chocolate milk
2 tbsp chili powder (I prefer the one made from ancho chiles)
2 jalapeños, stemmed and split lengthwise
2 1/2 tsp kosher salt
4 bone-in, skin-on chicken thighs, about 1 1 ⁄ 2 pounds (680g)
2 tsp extra-virgin olive oil
2 zucchini, sliced into 1 ⁄ 2-inch-thick (1.3cm-thick) rounds
2 garlic cloves, minced
2 cups Cooked quinoa, for serving

In a saucepan, combine the chocolate milk, chili powder, jalapeños, 2 teaspoons of the salt, and the chicken thighs. Bring the mixture to a boil over high heat, turn the heat to low, and simmer for 35 to 40 minutes, or until the chicken is very tender.
While the chicken is cooking, add the oil to a large sauté pan over high heat. When the oil just starts to smoke, add the zucchini and the remaining 1⁄2 teaspoon salt, and sauté for 5 to 7 minutes, stirring occasionally, until the zucchini is caramelized and soft, though not so soft that it’s turning to mush. Add the garlic and cook for another minute, until the garlic starts to caramelize a little.
Serve the chicken and zucchini over cooked quinoa.