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Category: Poultry

Sheet Pan Supper: Za’atar Chicken With Cauliflower and Chickpeas

Sheet Pan Supper: Za’atar Chicken With Cauliflower and Chickpeas

zat1 whole chicken (note: you can also use a cut-up chicken)
1 small head cauliflower, cut into small florets
1 lemon, cut into slices
4 garlic cloves, left whole with skin on
2 1/2 Tbsp za’atar
salt and pepper
pinch red pepper flakes (optional)
olive oil
1 15 oz can chickpeas, drained and rinsed

Preheat oven to 425 degrees. Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan. Cover chicken with 1 1/2 Tbsp za’atar, making sure to cover skin, under skin and the underneath side. Places 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon inside the chicken skin, just place on top. Place remaining lemon and 1 garlic clove underneath chicken. Spread cauliflower all over the sheet pan and top with remaining 1 Tbsp za’atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely. Roast in pre-heated oven for 35 minutes. Remove from oven and turn cauliflower, which will have shrunk in size slightly. Move cauliflower over to make room for chickpeas. Spread chickpeas on pan and drizzle with a touch more olive oil, and pinch of salt and red pepper flakes if desired. Place back into oven for another 15-20 minutes, or until chicken is crispy and golden and the cauliflower is caramelized to your liking. Serve immediately.

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

Sheet Pan Supper: Curried Chicken Thighs with Cauliflower, Apricots & Olives

This one-pan meal is a riff on Chicken Marbella, the famous Silver Palate dish featuring sweet roasted prunes and briny olives. In this version, made with boneless chicken thighs and cauliflower, the original seasonings are replaced with Moroccan-inspired spices, and dried apricots sub for the prunes. For the best flavor, start marinating the chicken in the morning or, better yet, the night before.

Curried

8 boneless, skinless chicken thighs (about 2 lb. total)
1/4 cup extra-virgin olive oil
1 Tbs. apple cider vinegar
4 tsp. curry powder
1 tsp. smoked paprika
1/2 tsp. ground cinnamon
1/4 tsp. cayenne pepper
Kosher salt
1 large head cauliflower, cut into bite-size florets
3/4 cup coarsely chopped dried apricots, soaked in hot water for 5 minutes and drained
1 cup pitted green olives, halved or quartered if large
1/3 cup chopped fresh cilantro
1 large lemon, cut into 4 to 6 wedges

In a medium bowl, combine the chicken thighs with 2 Tbs. of the oil, the vinegar,2 tsp. of the curry powder, 1/2 tsp. of the paprika, the cinnamon, cayenne, and 3/4 tsp. salt, tossing to coat. Cover and refrigerate for at least 8 hours and up to overnight. Position a rack in the center of the oven and heat the oven to 450°F. Line a large rimmed sheet pan with parchment. On the pan, combine the cauliflower with the remaining 2 Tbs. oil, 2 tsp. curry powder, 1/2 tsp. paprika, and 3/4 tsp. salt, tossing to coat. Add the apricots and olives, and spread in a single layer. Remove the chicken thighs from the marinade, fold them back into their original shape, and place them on top of the cauliflower, spaced evenly apart. (Discard any remaining marinade.) Roast, rotating the pan halfway through, until the cauliflower browns and the chicken cooks through (165°F), about 35 minutes. Remove the chicken from the pan and toss the cauliflower mixture with the pan drippings. Serve the chicken and cauliflower mixture sprinkled with the cilantro and the lemon wedges on the side.

Sheet Pan Supper: Chicken Tikka

Sheet Pan Supper: Chicken Tikka

In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. I went for the method that required the least extra objects and just minced everything and mixed it, which is how I’ve written it below. If you’d prefer not to mince, definitely use one of these other methods.

Worried about spiciness? Because I think this is a good thing to know about whoever is writing your recipes, I consider myself a moderate heat appreciator, but I cook fairly mild because my 6.5 year old is not. Even with a full jalapeno in there (which can run quite mild or hot, so not necessarily a perfect measure) and a 1/4 teaspoon spicy chili powder, this was just lightly hot. The yogurt really dulls the heat. Hope that offers a guidance so you can adjust it to your preference.

tikka

For the chicken
1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)
For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds
To finish, if desired
A few thin slices of red onion
Lemon wedges
Salt
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix thereof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with your hands until evenly coated. Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through. While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed. When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

Sheet Pan Supper: Bacon Wrapped Chicken Drumsticks & Potatoes

wrapped6 chicken drumsticks
6 slices Naturally Hickory Smoked Bacon
1 bag baby red potatoes
Fresh thyme
Pepper to taste
12 toothpicks

Preheat oven to 400 degrees F. Soak about 12 toothpicks in water for at least 5 minutes. Rinse chicken drums and pat dry with paper towel. Rinse potatoes and prick with fork then dab them with a little olive oil. Get out a jelly roll pan with tall sides or a baking dish. Wrap one piece of bacon around chicken drumstick and secure it at the front and back with a toothpick for each. Place on baking pan and spread potatoes in area to fill space. Season chicken with any baking spices then top with fresh thyme springs. Bake in oven for 50 minutes or until chicken reaches internal temperature of 165 degrees F.

Sheet Pan Supper: Bacon Wrapped Chicken Breast with Roasted Potatoes and Zucchini

Sheet Pan Supper: Bacon Wrapped Chicken Breast with Roasted Potatoes and Zucchini

baconCooking spray
4 boneless skinless chicken breasts
2 ounces of cream cheese, softened
¼ cup shredded sharp cheddar cheese
¼ cup shredded mozzarella cheese
2 tablespoons finely chopped parsley
¼ teaspoon garlic powder
salt and pepper to taste
8 slices of bacon
1 pound of small new potatoes, halved (can also use regular sized potatoes cut into 1 inch pieces)
2 medium zucchini, quartered lengthwise and cut into ½ inch pieces
Optional garnish: chopped parsley

Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
Using a small knife, cut a slit lengthwise partway across each chicken breast to create a deep pocket. In a small bowl mix together the cream cheese, cheddar, mozzarella, parsley and garlic powder. Season with salt and pepper to taste. Spoon the cheese mixture evenly into the pocket of each chicken breast. Alternatively, you can put the filling into a plastic bag and snip the tip to create a makeshift pastry bag to squeeze the filling into the chicken. Use toothpicks to seal the pockets shut. Season the top of each chicken breast with salt and pepper then wrap 2 slices of bacon around each chicken breast. Place the chicken breasts on the sheet pan; scatter the potatoes around the chicken. Coat the potatoes in cooking spray and season with salt and pepper. Place in the oven and bake for 20 minutes. Remove the pan from the oven and add the zucchini, season the zucchini with salt and pepper to taste.
Return the pan to the oven and bake for an additional 20 minutes. Broil for an additional 3-5 minutes or until bacon is browned and crispy. Serve immediately, with chopped parsley as a garnish if desired.

Sheet Pan Supper: Asian Un-Stir Un-Fry

Sheet Pan Supper: Asian Un-Stir Un-Fry

cook1 tablespoon neutral oil (vegetable, grapeseed, canola, or peanut)
1.5 tablespoons plus 1/4 cup low sodium tamari or soy sauce, divided
2 teaspoons cornstarch
1 teaspoon sesame oil
1 tablespoon honey
1 tablespoon rice vinegar
2 teaspoons sriracha or other hot sauce (reduce or omit for a milder flavor)
1 teaspoon minced fresh ginger
2 garlic cloves, minced
1 lb. boneless meat; choose from chicken breast, beef (steak or short ribs); pork (chop, tenderloin, lean rib meat); or, shrimp
1 red bell pepper, cut in 1/4″ wide strips (approx. 1 cup)
6 oz cremini mushrooms, cut in 1/4″ thick slices (approx. 2 cups sliced)
6 oz snow peas (approx. 2 cups), stems & strings removed
3-4 green onions, cut in 1/2″ pieces (approx. 3/4 cup)
2-3 carrots, cut diagonally in 1/8″ thick pieces (approx. 1 cup)
OPTIONAL TOPPINGS: nuts (cashews, almonds, or peanuts), chopped green onions

Brush oil evenly over surface of 13×18″ baking sheet (or, use 2 smaller baking sheets); set aside. Preheat oven to 425 degrees. In small bowl, use fork to stir together 1.5 tablespoons tamari or soy sauce with cornstarch until dissolved and uniformly mixed. Add remaining tamari/soy sauce, sesame oil, honey, rice vinegar, sriracha, ginger, and garlic; stir to combine. Set aside. If using chicken, beef, or pork, slice against the grain into 1/4″ thick bite-size pieces. If using shrimp, devein and remove shells and tails. Add meat or shrimp to medium bowl and add sauce mixture; stir to combine. Set aside to marinate while you cut the vegetables. NOTE: The meat should marinate at least 15 minutes (60 minutes is better if you have the time) and may be prepared and marinated up to 1 day ahead. Shrimp is more delicate and should not be marinated more than 60 minutes.. Scatter cut carrots, mushrooms, red pepper, snow peas, and onions in even layer on oiled sheet pan. NOTE: If crispier snow peas are desired, wait and add them to the pan half way through baking time. IF USING CHICKEN, BEEF, or PORK use tongs to distribute over top of veggies. Drizzle on any remaining sauce in the bowl. Bake uncovered for 30 minutes, stirring half way through. Remove from oven and toss again so that thickened sauce evenly coats the meat and veggies. IF USING SHRIMP, Remove the shrimp from the sauce marinade; put shrimp in separate bowl. Add veggies to prepared pan and drizzle with remaining sauce left in the bowl where the shrimp had marinated. Bake for 15 minutes, remove pan from oven, add shrimp and any additional liquid that has settled in the shrimp bowl; toss with veggies in pan; bake another 15 minutes. Remove from oven and toss again so that thickened sauce evenly coats the shrimp and veggies. SERVE the mixture over rice or noodles. For a low-carb option, make lettuce wraps by using this mixture for a filling. Top with nuts and chopped green onions, if desired.

Sheet Pan Supper: Turkey Roulade with Autumn Hash

Sheet Pan Supper: Turkey Roulade with Autumn Hash

It’s definitely possible to debone your own turkey breast, but it’s a pretty time-consuming effort so, if you can, have your butcher do the dirty work and buy a boneless breast with the skin still on.

turkey

3 cups diced white or wheat sandwich bread (3 to 5 slices)
4 cups 1/2-inch-cubed, peeled butternut squash
1 large leek (white and light green parts only), sliced into 1/2-inch-thick half-moons, washed well, and dried
2 medium-size Yukon gold potatoes, cut into 1/2-inch cubes
About 1/2 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 scallions (whites and light green parts only), finely chopped
1/2 cup dried cranberries
1 cup diced unpeeled green apple (about 1/2 an apple)
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup chicken broth
1/4 cup milk
1 large egg yolk
1 teaspoon garlic powder
1 boneless, skin-on turkey breast (about 5 pounds)

Preheat the oven to 400 degrees F with a rack in the center position. Line a sheet pan with aluminum foil. Arrange the cubed bread in an even layer on the pan, and toast in the oven until very brown and dry, about 8 minutes. Remove the bread from the oven and set aside to cool. (Leave the oven on.) Toss together the squash, leek, potatoes, 1/4 cup olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Arrange the hash in a single layer on the sheet pan and set it aside. Transfer the bread cubes to the (unwashed) large bowl, add the scallions, cranberries, apple, sage, thyme, stock, milk, egg yolk, garlic powder, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper, and stir to combine. Set the stuffing aside. Set the turkey breast skin side down on a cutting board and lay a big piece of plastic wrap on top of the meat. Use a heavy pan or flat-sided meat tenderizer to pound the turkey breast to an even thickness, about 1 inch. Remove the plastic and spread the stuffing evenly over the meat, leaving a 1/2-inch border on all sides. Starting with one of the long sides, roll up the turkey breast, fairly tightly, like a jelly roll. Use some butcher’s twine to tie up the roulade at 1-inch intervals. Place the turkey roulade, seam side down, on top of the hash on the sheet pan. Sprinkle the roulade with 1/4 teaspoon salt and 1/4 teaspoon pepper, and rub a bit of extra olive oil over the skin. Roast until an instant-read thermometer inserted into the thickest part of the roulade registers 165 degrees F, about 1 to 1 1/2 hours. Allow the roulade to rest for 15 minutes before cutting it into 1-inch-thick slices. Serve with the autumn hash.

Sheet Pan Supper: Turkey Meatballs and Slow Roasted Tomatoes

Sheet Pan Supper: Turkey Meatballs and Slow Roasted Tomatoes

Fear not, despite being baked, these are tender and flavourful meatballs — though check them a bit earlier if you make smaller ones than Gilbert calls for, as I learned. I highly recommend eating with the ricotta as she suggests.

For the tomatoes:turkeymeatball
4 cups (1 L) cherry tomatoes, halved
3 cloves garlic, skins on
1/4 cup (60 mL) extra-virgin olive oil
Pinch of fine sea salt
Pinch of dried oregano

For the meatballs:
1 small yellow onion, peeled
1 1/2 lb (750 g) ground turkey (dark meat is best)
1 cup (250 mL) grated Parmesan cheese
1/4 cup (60 mL) Italian-style breadcrumbs
1/2 tsp (2 mL) herbes de Provence (see note)
1 tsp (5 mL) kosher salt
1/2 tsp (2 mL) freshly ground black pepper
1/4 tsp (1 mL) ground mustard (such as Colman’s)
2 tbsp (30 mL) extra virgin olive oil, plus extra for serving
2 tbsp (30 mL) chopped fresh basil leaves, plus extra for serving
Ricotta cheese, for serving

Preheat the oven to 300 F (150C) with racks in the upper and lower thirds. Line two sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves. Evenly drizzle everything with the olive oil and sprinkle with the sea salt and oregano. Toss to coat, then turn the tomatoes cut side up. Bake the tomatoes on the lower rack, rotating the pan halfway through, until they are puckered, crinkly and sweet, 30 minutes to 1 hour (the longer the tomatoes roast at a low temperature, the sweeter they’ll get). Meanwhile, make the meatballs: Use the large holes of a box grater to grate the onion into a large bowl; you will get some onion juice in the bowl as well — this is good. Add the turkey, Parmesan, breadcrumbs, herbes de Provence, kosher salt, pepper, mustard, olive oil and basil, and use your hands to gently mix everything together until combined. Do not over-squish the meat, as this will lead to tough, dense meatballs. Divide and shape the meat mixture into 24 golf ball-size balls (a cookie scoop is a great tool for this), and place them on the other sheet pan, leaving just a bit of space between the meatballs. Once the tomatoes have been cooking for at least 30 minutes (or a few minutes longer if you want them extra sweet), turn up the oven to 375 F (190 C). Slide the meatballs into the oven on the upper rack, above the pan of tomatoes. Bake the tomatoes and meatballs until the tomatoes are puckered and sizzling, about 15 minutes. Remove the tomatoes from the oven and set them aside. (Either discard the garlic cloves or peel them for serving with the tomatoes.) Flip the meatballs, rotate the pan and continue to bake on the upper rack until they are no longer raw inside (check one with a knife), an additional 20 to 25 minutes. Serve the meatballs warm, on a bed of the slow-roasted tomatoes, with dollops of ricotta on top. Drizzle with extra virgin olive oil and garnish with some extra basil, as much as you like.

Note: What is herbes de Provence? Glad you asked. It’s a mixture of dried herbs and spices traditionally found in the Provencal region of France, including thyme, savory, basil, fennel seed and lavender, among others. Small jars of the blend can usually be found in the spice aisle at the grocery store, though if necessary you an mix your own using equal parts dried savory, rosemary, thyme, basil, marjoram and fennel seed — or some other combination thereof — and if you can find culinary lavender, use that, too.
The Dish with Slight Variations (Turkey & Pork Meatballs)

5 pints cherry tomatoes, halved
3 cloves of garlic
Pinch of fine sea salt
1/4 cup extra virgin olive oil

1 small peeled yellow onion
1 lb ground turkey (not too lean)
1 lb ground pork
1 heaping cup freshly grated Parmesan cheese
1/4 cup panko
1 teaspoon Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon stone ground mustard
2 Tablespoon extra virgin olive oil
2 tablespoons chopped fresh basil, plus extra for serving
ricotta cheese for serving

Preheat oven to 300 degrees with racks in upper and lower third. Line two sheet pans with aluminum foil or parchment paper. On one of the pans, arrange the tomatoes in a single layer with the garlic cloves. Evenly drizzle everything with the olive oil and sprinkle with salt. Toss to coat. Bake on lower rack, rotating pan halfway through, until they are puckered crinkly and sweet, about 45 minutes. The longer they roast the better they are- you can take them out at 30 minutes, but try for an hour. Meanwhile, make the meatballs. Grate the onion with a box grater into a large bowl, to capture the onion juice as well. Add the ground meats, Parmesan, panko, spices, olive oil, mustard and basil. Use your hands to mix until well combined. Don’t over work the meat- this will give you dry, dense meatballs. Divide and shape the mixture into golf ball sized meatballs, and place on the other sheet pan, leaving just a bit of space between the meat balls. Once the tomatoes have cooked at least thirty minutes (I roasted mine at low heat closer to an hour), crank the oven up to 375. Put the meatballs on the upper oven rack. Bake both pans until the tomatoes are sizzling- about 15 minutes. Take the tomatoes out and set them aside. Flip the meatballs, rotate the pan and continue to bake until they are no longer raw inside, an additional 20-25 minutes. Serve the meatballs warm on a bed of the slow-roasted tomatoes, with dollops of ricotta on top. Garnish with some extra basil.

Chicken & Onion Tagine

Chicken & Onion Tagine

Im not sure why this picture shows a sheet pan instead of tagine? =)
Im not sure why this picture shows a sheet pan instead of tagine? =)

1 tbsp. kosher salt, plus more to taste
6 cloves garlic, roughly chopped
2 tsp. cumin seeds, crushed
1 tsp. paprika
1 tsp. ground turmeric
5 tbsp. olive oil
4 skinless bone-in chicken thighs
4 skinless bone-in chicken drumsticks
1 tsp. crushed saffron threads
4 medium yellow onions, cut into 12 wedges each
Freshly ground black pepper, to taste
1 lemon, thinly sliced crosswise, seeds removed
1 1⁄4 cups pitted green olives
1⁄3 cup finely chopped cilantro
Cooked white rice, for serving

Make a spice paste: Using the flat side of your knife, chop and mash salt and garlic together on a cutting board into a smooth paste; transfer paste to a large bowl and stir in cumin, paprika, and turmeric. Stir in 3 tbsp. oil, and then add chicken thighs and drumsticks; toss until evenly coated. Cover bowl with plastic wrap, and marinate in the refrigerator for 4 hours. Heat remaining oil in an 8-qt. Dutch oven or large tagine over medium-high heat. Working in batches, add chicken pieces, and cook, turning once, until golden brown on both sides, about 10 minutes; transfer to a plate and set aside. Add saffron and onions to pot, season with salt and pepper, and cook, stirring occasionally, until soft, about 15 minutes. Return chicken to pot along with lemon slices and 1 cup water, and bring to a boil; reduce heat to medium-low, and cook, covered, until chicken is cooked through, about 40 minutes. Remove from heat, and scatter olives and cilantro over chicken; serve with rice.

Sheet Pan Supper: Basil Chicken with Sprouts, Squash, & Apple

Sheet Pan Supper: Basil Chicken with Sprouts, Squash, & Apple

basil chicken1/4 C. snipped Fresh Basil
1 tsp. Lemon Zest
½ tsp Salt
1 pinch Crushed Red Pepper Flakes
2 ½ lb. Chicken Pieces (breast halves, thighs or drumsticks)
8 oz. Brussels Sprouts, halved if large
3 T. EVOO
1 small Delicata Squash, halved, seeds removed, and cut into ½” slices
1 lemon, sliced
1 tsp. Fennel Seeds, slightly crushed

Preheat oven to 450 degrees F. Line a large shallow baking pan with foil, if desired; set aside. In a small bowl combine basil, lemon peel, salt, and crushed red pepper. Pat chicken dry with paper towels. Rub herb mixture evenly over chicken pieces. Arrange chicken in prepared baking pan. Add Brussels sprouts to pan. Drizzle chicken and sprouts with 2 tablespoons of the oil. Roast, uncovered, for 20 minutes, stirring sprouts once. Add squash, apples, lemon, and fennel seeds to pan (or divide the mixture between two baking pans if crowded). Drizzle with remaining oil and toss to coat. Roast for 15 minutes more or until an instant-read thermometer registers 165 degrees F in the thickest part of the breast and at least 170 degrees F in the thighs or drumsticks and vegetables are tender. Garnish with additional basil and lemon peel, if desired.

Sheet Pan Supper: Turkey Dinner

Sheet Pan Supper: Turkey Dinner

2sheetpanturkey fresh turkey legs, separated at the joint.
salt and pepper
1 large sweet potato, about 1 lb
1 large red onion, peeled
3 large stalks celery, washed
3 Tablespoons olive oil, divided
fresh thyme
2 cups cubed hearty rustic-style bread
4 Tablespoons chicken stock
3 Tablespoons salted butter, melted, divided
1/4 teaspoon ground savory
1 cup fresh cranberries
1 cup cooked, peeled chestnuts
1 1/2 cup snapped green beans

Preheat oven to 400F. Season turkey pieces all over with salt and pepper. Place on a large rimmed baking sheet and cover the pan with aluminum foil. It should be sealed. Roast turkey for 30 minutes. Remove foil (keep it for later) and roast for an additional 15 minutes. Meanwhile, prepare the remaining ingredients. Peel or scrub sweet potato and cut into 1 inch cubes. Cut onion into 8 sections. Cut celery into 1-inch sections. Combine all three vegetables in a bowl and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and a few sprigs of fresh thyme. Remove turkey from the oven and increase the temperature to 425F. Spread the vegetables around the pan in a single layer. Return to the oven and roast for 20 minutes.
Place the bread cubes in a bowl and pour over the chicken stock and 2 Tablespoons melted butter. Toss bread cubes with ground savory and more fresh thyme. Combine cranberries, chestnuts and green beans in the vegetable bowl. Drizzle with 1 Tablespoon olive oil and season with salt and pepper. Remove pan from oven (yep, one more time!). Tuck the bread cubes around the turkey. Sprinkle the cranberries, chestnuts and green beans all over the sheet pan. Brush turkey with remaining melted butter. Roast everything for 10 minutes.
Remove pan from oven. Cover loosely with foil and rest for 10 minutes. Carve and serve.

Phyllo Chicken

Phyllo Chicken

chixphyllo3 T. mayonnaise
1/2 lemon, juice of
1/2 onion, very finely chopped
4 garlic cloves, minced
1 tsp. dried oregano
1 tsp. dried sage
1 cup grated Swiss cheese
125 g melted butter
2 chicken breasts
4 sheets filo pastry
Salt, to taste

Preheat the oven to 350°F. Mix the mayonnaise, lemon juice, onion, half the garlic, oregano, sage and half the cheese together. Add a pinch of salt. In another bowl, mix the melted butter and the remainder of the garlic. Place one sheet of filo pastry on the work surface and brush with the butter mix. Place another sheet of pastry directly on top and brush with more butter. Position a breast of chicken one-third of the way from the short end of the pastry. Spoon half the mayonnaise mixture on top. Fold up the short end of the pastry over the chicken, then fold in the two long sides. Roll the chicken to form a parcel. Repeat to make a second parcel and place both on a baking tray (or I prefer to use a large flat glass dish). Brush the top of each with any remaining butter and sprinkle on the remaining cheese. Cook for 25-30 minutes, or until the pastry is golden and the chicken cooked.

Kenny’s Wings of Fire

Kenny’s Wings of Fire

kenny4-5 pounds chicken wings or drum sticks, rinsed and dried

Wing Rub:
2 teaspoons ground black pepper
2 teaspoons ground white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground oregano
2 teaspoons Spanish paprika
2 teaspoons ground mustard
2 teaspoons ground sage
2 teaspoons ground rosemary

Wing Sauce:
4 tablespoons jalapeño sauce
4 tablespoons Louisiana hot sauce
4 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
3 tablespoons ground cayenne pepper
3 tablespoons liquid from a jar of jalapenos
4 tablespoons BBQ sauce
3 tablespoons crushed red pepper flakes

Note: Every dry pepper or pepper hot sauce affects a different part of your tongue and throat. Decide what level of tickle is best for you and adjust the recipe accordingly. This is Kenny’s favorite “forehead glistening” combination. Make the rub by combining all spices until they are evenly distributed throughout the rub. Sprinkle wings generously on all sides with the dry rub. Let wings to rest for at 30 minutes. Meanwhile, make the sauce by mixing together all of the sauce ingredients. Place wings directly on the cooking grate. Cook over direct medium heat for 10-15 minutes on each side. Kenny says that the “wings are done when they bounce after being dropped from 6″ above grill,” or when the skin is brown and crisp and the meat has pulled away from the bone. When thoroughly cooked, remove and place in a disposable aluminum pan. Pour the sauce into the pan of wings and stir, thoroughly. Then cover pan with foil and switch to Indirect heat for 15 minutes, stirring occasionally. Watch the wings vigilantly because the sauce will burn easily. Remove pan from heat and remove foil. Stir and enjoy with an ice cold beer.

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

Rosemary Garlic Roast Chicken With Pecan Cranberry Chutney

garlic-rst-chicken-hl-1133784-x2 (3 1/2- to 4-pound) whole chickens, raw with skin
1/2 cup stone-ground mustard
2 large garlic cloves, minced
3 tablespoons chopped fresh or 1 tablespoon dried rosemary
1 cup bottled cranberry chutney (such as Crosse & Blackwell, www.crosseandblackwell.com) or cranberry relish
1/4 cup chopped pecans, toasted

Preheat oven to 375°. Rinse chickens with cold water; pat dry with paper towels. Place chickens, breast sides up, on a rack in a large shallow foil-lined roasting pan or broiler pan. Starting at neck cavity of chicken, loosen skin from breast and drumsticks by inserting fingers between skin and meat and pushing gently. Combine the mustard, garlic, and rosemary; rub evenly under loosened skin, and rub over breast and drumsticks of each chicken. Bake at 375° for 1 hour and 20 minutes or until internal temperature of thigh is 175°. Transfer chickens to a carving board; let stand 5-10 minutes (temperature will rise to 180°). Combine chutney and pecans in a small bowl. Carve the chickens; transfer to serving plates. Serve with chutney mixture

Herbed Turkey Meatballs with Cranberry Sauce

Herbed Turkey Meatballs with Cranberry Sauce

1 T. unsalted butter
1/2 yellow onion, finely chopped
1 small celery stalk, finely chopped
1 lb. ground turkey
1 C. fine fresh bread crumbs
1 egg
2 T. chopped fresh oregano
1/2 tsp. salt
1/2 tsp. freshly ground pepper
2/3 C. fresh orange juice
1 C. fresh or frozen cranberries
1/4 C. sugar

Preheat an oven to 425°F. Lightly oil a rimmed baking sheet. In a large fry pan over medium-high heat, melt the butter. Add the onion and celery and sauté until softened, 4 to 5 minutes. Spoon into a bowl and let cool. Set the pan aside. Add the turkey, bread crumbs, egg, oregano, salt and pepper to the cooled onion mixture, and mix gently but thoroughly with your hands. Shape the mixture into 12 meatballs and arrange on the prepared baking sheet. Cook the meatballs and make the sauce. Bake the meatballs until opaque throughout, about 10 minutes. Meanwhile, combine the orange juice, cranberries and sugar in the fry pan and place over medium-high heat. Cook, stirring often, until the juice comes to a boil and the cranberries begin to pop, 2 to 3 minutes. Divide the meatballs among dinner plates, spoon the cranberry sauce over them and serve immediately

Slow Cooker Honey Garlic Chicken

Slow Cooker Honey Garlic Chicken

Slow-Cooker-Honey-Garlic-Chicken3 large bone-in, skinless chicken breasts (2 1/2 to 3 pounds total) (Using bone-in chicken breasts, rather than boneless chicken breasts, is key to guaranteeing moist, tender shredded chicken.)
1/2 cup honey
1/2 cup low sodium soy sauce
1/4 cup blackberry jam
1/4 cup hoisin sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1/4 teaspoon crushed red pepper flakes (optional)
1 Tablespoon cornstarch
Sliced scallions, for garnish
Sesame seeds, for garnish

Arrange the chicken breasts in the slow cooker so that they are not overlapping. In a medium bowl, whisk together the honey, soy sauce, blackberry jam, hoisin, olive oil, garlic, onion and crushed red pepper flakes, and then pour the sauce over the chicken. Cover the slow cooker and cook the chicken on LOW for 4 to 5 hours until the chicken is fully cooked. Using tongs, remove the chicken from the slow cooker (reserving the liquids) and place it on a cutting board. Remove the bones then use two forks to shred the chicken into smaller pieces. Place the shredded chicken in a large bowl. In a small bowl, whisk together the cornstarch with 3 tablespoons of cold water to make a slurry. Transfer the liquids from the slow cooker into a small saucepan set over medium-high heat and whisk in the slurry. Bring the sauce to a boil and cook it until it reduces and has thickened slightly, about 3 minutes. Pour the sauce over the chicken, tossing to combine. Serve the chicken topped with sliced scallions and sesame seeds.

Green Goddess Roasted Chicken

Green Goddess Roasted Chicken

APPETITE Green Goddess Roasted Chicken cooked and styled by Andrew Scrivani NYTCREDIT: Andrew Scrivani for the New York Times NYTCREDIT: Andrew Scrivani for The New York Times

1 ½ cups buttermilk or plain yogurt
1 cup packed basil leaves
¼ cup packed chives
2 garlic cloves, peeled
2 anchovy fillets (optional)
1 scallion, white and green parts
Finely grated zest and juice of 1 lime
2 teaspoons coarse kosher salt
1 teaspoon black pepper
1 (4- to 5-pound) chicken, halved through the breast and back bones, patted dry with paper towels
1 to 2 tablespoons extra-virgin olive oil, for drizzling

In a blender, purée buttermilk, basil, chives, garlic, anchovies (if using), scallion, lime zest and juice, salt and pepper until smooth. Put chicken halves in a bowl or large heavy-duty resealable plastic bag and cover with three-quarters of the Green Goddess marinade. (Save the rest to serve as a sauce.) Refrigerate for at least 6 hours or up to overnight. Heat oven to 500 degrees. Remove chicken from the marinade, shaking off as much liquid as possible, and lay the halves on a rimmed baking sheet. (Discard the used marinade.) Pat chicken tops dry with paper towels and drizzle with oil. Roast until cooked through, about 30 to 45 minutes. Let rest for 10 minutes before serving, with some of the reserved sauce if you like.

Baked Chicken and Mushroom Skillet

Baked Chicken and Mushroom Skillet

IMG_8649edit8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, diced
3 cloves garlic, minced
8 ounces cremini mushrooms, halved
1 cup chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 cup heavy cream
1/4 cup grated Parmesan
1 tablespoon whole grain mustard

Preheat oven to 400 degrees F. Season chicken thighs with salt and pepper, to taste. Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Melt remaining 1 tablespoon butter in the skillet. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Stir in chicken broth, thyme, oregano and basil. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Set aside chicken; reserving juices in the pan. Stir in heavy cream, Parmesan and mustard. Bring to a boil; reduce heat and simmer until slightly reduced, about 5 minutes. Serve chicken immediately, topped with mushroom mixture.

Baked Teriyaki Chicken Meatballs

Baked Teriyaki Chicken Meatballs

easy-baked-teriyaki-chicken-meatballs-recipe1/4 cup milk
1/4 cup Panko breadcrumbs
1 1/2 pounds ground chicken
1 Tablespoon minced garlic
2 teaspoons minced fresh ginger
2 Tablespoons minced scallions
2 Tablespoons low sodium soy sauce
1/4 cup crushed pineapple (juices drained)
1/4 teaspoon salt
1/4 teaspoon black pepper

1/2 cup low sodium soy sauce
1/4 cup water
1/4 cup pineapple juice
1/4 cup brown sugar
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 1/2 teaspoons cornstarch
1 Tablespoon water

Make the meatballs: Preheat the oven to 500ºF. Spray a mini-muffin pan or baking dish with cooking spray. In a small bowl, stir together the milk and Panko breadcrumbs and let sit for 5 minutes. In a large bowl, combine the ground chicken, garlic, ginger, scallions, soy sauce, crushed pineapple, pepper and soaked breadcrumbs. Use your hands to thoroughly combine the meat mixture and then shape it into balls using 2 to 3 tablespoons of meat per meatball. The meatball mixture will be very wet while you are shaping it into balls, however the added liquid from the milk and crushed pineapple helps guarantee the meatballs will be very moist.

Place the shaped meatballs into the prepared pan and bake for 12 to 15 minutes until the meatballs are fully cooked. While the meatballs are baking, prepare the sauce.

Make the sauce: In a medium saucepan set over medium heat, whisk together the soy sauce, water, pineapple juice, brown sugar, garlic and ginger. Cook, whisking constantly, until the sugar has dissolved fully. In a small bowl, whisk together the cornstarch with the water to make a slurry. Whisk the slurry into the sauce and simmer until it has thickened to the consistency of syrup, about 5 minutes.

Remove the meatballs from the oven and transfer them into a large bowl. Pour the sauce on top and toss to coat. Serve immediately.

Easy Shoyu Chicken

Easy Shoyu Chicken

easy shoyu chicken 6008 (approx. 2 lbs.) well-trimmed, boneless, skinless chicken thighs (remove any visible fat)
1 cup low-sodium soy sauce
1/2 cup packed brown sugar
1/2 cup water
2 tsp. grated fresh ginger (or more to your liking)
2 cloves minced garlic
1/2 tsp. sambal oelek-chili paste (or more or less to your liking)
1/4 tsp. ground black pepper
1 T. cornstarch, dissolved in 1-2 TBS cold water
sliced green onions and toasted sesame seeds, for garnish, if desired

In small bowl, combine the soy sauce, brown sugar, water, ginger, garlic, sambal oelek and black pepper. Pour mixture into large skillet and turn heat to med-high. Add in the chicken thighs and turn to coat in sauce. Allow mixture to come to a boil, reduce heat to a simmer, and loosely cover. Cook chicken for about 30 minutes or until chicken is done. (internal temperature of 165 degrees F). Remove chicken to platter, and whisk in the cornstarch/water mixture. Continue to cook until the sauce is thickened. Return chicken to sauce and turn off heat. Garnish with green onions and sesame seeds if desired.

Yield: 4 servings
Serving Size: 2 Thighs, ¼ Sauce
Calories: 321
Fat: 5.4g
Fiber: 0g

Crispy Rosemary Chicken

Crispy Rosemary Chicken

Panko-Breaed-Thighs6-8 boneless, skinless chicken thighs
1/2 cup olive oil
juice of 1 large lemon (or 3 T. red wine vinegar)
2 sprigs fresh rosemary, leaves chopped
1- 1 1/2 cups panko bread crumbs
salt and pepper

In a large baking pan or a ziploc bag, combine olive oil, lemon juice, rosemary, 1/2 tsp salt, and 1/4 tsp pepper. Stir together and mix well. Add chicken thighs and let marinate 30 minutes at room temperature, or up to 2 hours in the fridge. Preheat oven to 375. Pour the breadcrumbs onto a plate and season with salt and pepper. Remove the chicken from the marinade and coat both sides in the breadcrumbs. Place chicken on a foil-lined baking sheet. Drizzle with olive oil. Bake for 30 minutes, flipping the chicken over after 15 minutes.

Savory Chicken Pocket Pies

Savory Chicken Pocket Pies

mh_1047_pocket_pies_hd8 tablespoons unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups all-purpose flour plus 2 tablespoons, plus more for rolling out the dough
1/2 teaspoon coarse salt

1 heaping cup of cooked, shredded chicken
2 tablespoons unsalted butter
1/2 cup chopped onion
1/3 cup chopped celery (1 large stalk)
1/3 cup chopped carrot (1 carrot)
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
1/4 cup grated Parmesan cheese
1 large egg, for egg wash

Process the butter, cream cheese, and cream in a food processor, electric mixer, or by hand to thoroughly combine. Add the flour and salt. Process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again. Reflour the work surface and rolling pin, turn the dough over, and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent. To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge. Preheat the oven to 375 degrees. Butter or line a baking sheet. To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point. Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Braised Chicken with Shallots and Mushrooms

Braised Chicken with Shallots and Mushrooms

4 1/2 lbimg9l. assorted chicken pieces, preferably drumsticks and thighs
Salt and freshly ground pepper, to taste
3 T. olive oil
6 to 8 shallots, chopped
3 garlic cloves, chopped
1 bottle (750 ml) full-bodied white wine
3 T. small pieces dried mushrooms, such as chanterelle or porcini
2 cups chicken broth
2 T. coarsely chopped fresh tarragon
3/4 cup heavy cream
A few drops of fresh lemon juice (optional)
2 T. chopped fresh chives
1 to 2 T. chopped fresh chervil or flat-leaf parsley

Preheat an oven to 350°F. Season the chicken with salt and pepper, then rub with the olive oil. Heat a large, heavy fry pan over medium-high heat. Working in batches, sear the chicken, turning occasionally, until browned, 10 to 15 minutes. Transfer to a platter. Pour off all but 1 T. of the fat from the pan and place over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine, increase the heat to high and bring to a boil. Cook until reduced by half, 10 to 15 minutes. Stir in the mushrooms, broth and 1 T. of the tarragon. Pour the sauce into a deep roasting pan large enough to hold the chicken in a single layer. Arrange the chicken in the sauce. Transfer to the oven and roast until the chicken is opaque throughout, 35 to 40 minutes. Increase the oven temperature to 400°F. Roast until the edges of the chicken skin are crisp, about 5 minutes. Transfer the chicken to a deep platter and cover loosely with aluminum foil. Skim the fat off the sauce. Place the pan over high heat, bring the sauce to a boil and cook, stirring, until reduced by about half, 7 to 8 minutes. Stir in the cream. Adjust the seasoning with salt, pepper and lemon juice. Pour the sauce over the chicken. Sprinkle with the chives, chervil and the remaining 1 T. tarragon. Serve immediately.

Basil-Tomato Chicken Skillet

Basil-Tomato Chicken Skillet

RU226810_jpg_rendition_largest_ss1 tablespoon olive oil
1 pounds skinless, boneless chicken breast halves, cut into bite-size pieces
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup quartered fresh mushrooms
1/2 cup chopped onion (1 medium)
3 cups red and/or yellow cherry tomatoes, halved
4 cups fresh spinach
1/4 cup snipped fresh basil
2 tablespoons finely shredded Parmesan cheese

In a 12-inch skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir for 4 to 5 minutes or until chicken is no longer pink. Sprinkle with salt and pepper. Remove from skillet. Add mushrooms and onion to skillet. Cook for 3 to 5 minutes or until mushrooms and onion are tender and lightly browned, stirring occasionally. Return chicken to skillet; stir in tomatoes. Cook about 2 minutes or until heated through. Add spinach and basil; toss just until spinach is wilted. Divide chicken mixture among dinner plates. Sprinkle with cheese.

Yield: 4 servings
Calories: 212
Fat: 6g
Fiber: 3g

Lemon Butter Chicken

Lemon Butter Chicken

IMG_5224edit8 bone-in, skin-on chicken thighs
1 tablespoon smoked paprika
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
1 cup chicken broth
1/2 cup heavy cream
1/4 cup freshly grated Parmesan
Juice of 1 lemon
1 teaspoon dried thyme
2 cups baby spinach, chopped

Preheat oven to 400 degrees F. Season chicken thighs with paprika, salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat and set aside. Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, lemon juice and thyme. Bring to a boil; reduce heat, stir in spinach, and simmer until the spinach has wilted and the sauce has slightly thickened, about 3-5 minutes. Return chicken to the skillet. Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes. Serve immediately.

Yield: 8 Thighs
Calories: 278
Fat: 22.7g
Fiber: .6g

Scallion-Chicken Noodles

Scallion-Chicken Noodles

6a00d8341c63d853ef00e55229b6b88833-800wi1/2 pound skinless, boneless chicken thighs
3/4 pound fresh Chinese noodles (or dry linguine)
1/4 C. peanut oil
1 C. finely chopped scallions
1 T. finely grated fresh ginger
2 T. soy sauce
1 tsp. Asian sesame oil
Pinch of sugar
Salt and freshly ground pepper
1/4 C. finely chopped cilantro leaves

Bring a saucepan of water to a boil. Add the chicken thighs and bring back to a boil. Remove from the heat, cover and let stand until the chicken is cooked through, about 15 minutes. Drain the chicken and cut it into 1-inch pieces. Meanwhile, in a large pot of boiling salted water, cook the noodles according to package directions until tender. Drain, shaking out the excess water. Wipe out the pot. Add the peanut oil and heat until shimmering. Add the scallions and ginger and cook over moderately low heat until fragrant, about 1 minute. Add the noodles and chicken along with the soy sauce, sesame oil, sugar and a generous pinch each of salt and pepper. Cook over moderately high heat, tossing, until the noodles are coated and heated through, about 1 minute. Toss in the cilantro, transfer to bowls and serve.

Sticky Honey Chicken Drumsticks

Sticky Honey Chicken Drumsticks

6 mediustickym chicken drumsticks (about 120g each)
Dash of freshly ground black pepper

3 T. honey
2 T. light soy sauce
2 T. tomato ketchup
1 T. Worcestershire sauce
2 tsp. sweet chilli sauce
1 tsp. garlic (crushed)
1 tsp. grated ginger

Roasted sesame seeds (optional)

.Remove the papery skin from a clove of garlic. Squeeze the garlic through a garlic crusher. Peel a piece of root ginger and grate it on a fine grater. Combine all the ingredients for the marinade in a bowl and set aside. Slash 2 lines on the drumsticks with a knife and season with freshly ground black pepper. Pour the marinade over to coat the drumsticks and transfer all (together with the liquid) to a ziplop bag. Seal the bag tightly and refrigerate for at least two hours, or overnight (for best results). 30 minutes before baking, remove the drumsticks from the fridge. Preheat the oven at 200°C. Place the marinated drumsticks (together with the marinade) on a baking dish and bake for 40 minutes or until cooked through and golden brown, turning (with a pair of tongs) and basting (note 3) the drumsticks every 10 minutes or so. After baking, filter the leftover sauce through a sieve. Pour the sauce over a small sauce pan and simmer until thicken. Pour over the chicken drumsticks and sprinkle the roasted sesame seeds before serving.

Sticky Spicy Honey Chicken

Sticky Spicy Honey Chicken

1 pacstickychickenkage of chicken thighs/wings
1 T. sugar
1 T. chili garlic sauce (or any hot sauce)
1/4 cup soy sauce
1 T. sesame oil

1 T. ketchup
1 T. honey
1 T. soy sauce
1 tsp. brown sugar or sugar
1 tsp. chili garlic sauce (or any hot sauce)
1 T. minced garlic (if desired)
1 tsp. cornstarch
Garnish with sesame seeds and sliced green scallions

In a large bowl, mix your marinade of honey, chili sauce, soy sauce and sesame oil. Remove chicken from package and place into bowl, Make sure all pieces of chicken is coated with the marinade mixture. Marinade for at least 30 minutes or overnight. Preheat your oven (or toaster oven) to 375F. Line baking sheet with foil and place chicken pieces on top, making sure that no pieces are directly on top of each other. Place into oven and bake for at least 25-30 minutes or until done. Meanwhile, prepare your sauce. In a separate bowl, mix ketchup, honey, soy sauce, sugar, chili sauce, garlic and cornstarch. Mix thoroughly and place into microwave at 30 sec intervals on high until the sauce begins to thicken. It usually takes around 1 1/2 minutes to 2 minutes. Feel free to baste your chicken a couple times while cooking. Once chicken is done cooking, place into your sauce bowl and toss. Garnish with sesame seeds and sliced green scallions and serve.

Chicken in Lemon Butter Caper Sauce

Chicken in Lemon Butter Caper Sauce

Saucechx
12 T. cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 T. finely chopped yellow onion
2 garlic cloves, minced
1⁄3 C. Pinot Grigio
3 T. fresh lemon juice
Kosher salt
Pepper
1/4 C. capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 T. grated Parmesan cheese
1/3 C. flour
Salt and pepper
Olive oil

8 oz. angel hair pasta, cooked and drained

Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated. Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce. Melt 1 T. of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds. Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 T., about 5 minutes. Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. To serve: Place cooked pasta on plate or pasta bowl. Top with chicken and spoon sauce over chicken and pasta.

KFC Extra Crispy

KFC Extra Crispy

1 whole frying chicken, cut upec
6−8 cups shortening

Coating:
1 egg, beaten
1 cup milk
2 cups all−purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Garlic Powder
1/8 teaspoon Baking Powder

Trim any excess skin and fat from the chicken pieces. Preheat the shortening in a deep−fryer to 350 degrees. Combine the beaten egg and milk in a medium bowl. In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG). When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off. Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour. Be sure that each piece is coated very generously. Stack the chicken on a plate or cookie sheet until each piece has been coated. Drop the chicken, one piece at a time into the hot shortening. Fry half of the chicken at a time (4 pieces) for 12−15 minutes, or until it is golden brown. You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly. Remove the chicken to a rack or towels to drain for about 5 minutes before eating.

Parmesan Chicken Strips

Parmesan Chicken Strips

cs8 ounces boneless skinless chicken breasts
1/4 cup (1 ounce) grated fat-free Parmesan cheese
1/4 teaspoon chili powder or Hungarian paprika or to taste
1/2 teaspoon oregano
1/2 teaspoon basil
1/8 teaspoon garlic powder
Salt and freshly ground pepper to taste
1 egg, beaten

Preheat the oven to 350 degrees. Cut the chicken into 1-inch strips. Mix the cheese, chili powder, oregano, basil, garlic powder, salt and pepper in a shallow dish. Dip the chicken in the egg and coat with the cheese mixture. Arrange the coated chicken strips on a baking sheet sprayed with nonstick cooking spray. Bake for 18 to 20 minutes or until the chicken is cooked through and light brown, turning once. Serve with fat-free ranch salad dressing, if desired.

Herb Crusted Chicken in Basil Cream Sauce

Herb Crusted Chicken in Basil Cream Sauce

2 B5f916f9eb57cb64b138224e996082306oneless Skinless Chicken Breasts; pounded thin
1/4 cup milk
1/2 cup Progresso Garlic & Herb Bread Crumbs
2 teaspoons ‘Perfect Pinch’ Roasted Garlic and Bell Pepper Seasonings
1 teaspoon freeze dried chives
3 Tablespoons butter
3 cloves of garlic; minced
1/2 cup Chicken Broth
1/4 can of Italian diced tomatoes; drained and finely chopped
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese blend
2 Tablespoons freeze dried (or fresh) basil
Dash of fresh ground black pepper

Place bread crumbs, Roasted Garlic and Bell Pepper Seasoning and freeze dried chives in a shallow bowl; mix thoroughly. Place milk in a separate shallow bowl. In a skillet, heat butter on medium heat. Meanwhile, pound chicken flat and thin for even cooking (if you haven’t done so already). Dip the chicken in the milk, then coat with crumb mixture. Cook chicken in butter until browned and cooked through (about ten minutes). Remove and keep warm. In the same skillet, add garlic and sauté for approximately 1 minute. Add chicken broth and bring to a boil over medium heat. Stir occasionally to loosen browned parts from the pan. Stir in cream and tomatoes; bring to a boil and stir for one minute. Reduce heat to low; add Parmesan cheese, basil and a dash of pepper, stir sauce and cook until heated through and thickened. (About 5 minutes) Serve by pouring the sauce over the chicken. For added flair, serve the chicken and sauce over cooked pasta.

Chicken Khao Soi

Chicken Khao Soi

Chicken-Khao-Soi-1024x768Khao Soi Paste

4 large dried New Mexico or guajillo chiles, stemmed, halved, seeded
2 medium shallots, halved
8 garlic cloves
1 2-inch piece ginger, peeled, sliced
1/4 C. chopped cilantro stems
1 T. ground coriander
1 T. ground turmeric
1 tsp. curry powder

Soup

2 T. vegetable oil
2 14-ounce cans unsweetened coconut milk
2 C. low-sodium chicken broth
1 1/2 pounds skinless, boneless chicken thighs, halved lengthwise
1 pound Chinese egg noodles
3 T. (or more) fish sauce (such as nam pla or nuoc nam)
1 T. (packed) palm sugar or light brown sugar
Kosher salt
Sliced red onion, bean sprouts, cilantro sprigs, crispy fried onions or shallots, chili oil, and lime wedges (for serving)

Place chiles in a small heatproof bowl, add boiling water to cover, and let soak until softened, 25-30 minutes. Drain chiles, reserving soaking liquid. Purée chiles, shallots, garlic, ginger, cilantro stems, coriander, turmeric, curry powder, and 2 T. soaking liquid in a food processor (I used a Vita-Mix), adding more soaking liquid by tablespoonfuls, if needed (I needed about 6 T. total), until smooth. Heat oil in a large heavy pot over medium heat. Add khao soi paste; cook, stirring constantly, until slightly darkened, 4-6 minutes. Add coconut milk and broth. Bring to a boil; add chicken. Reduce heat and simmer until chicken is fork-tender, 20-25 minutes. Transfer chicken to a plate. Let cool slightly; shred meat. Meanwhile, cook noodles according to package directions. Add chicken, 3 T. fish sauce, and sugar to soup. Season with salt or more fish sauce, if needed. Divide soup and noodles among bowls and serve with toppings.

Fat Smash Turkey Tacos

Fat Smash Turkey Tacos

2 whole wheat tortillas
1 T. shredded low fat cheddar cheese
1 T. light sour cream
1/4 C. dark red kidney beans
1 T. diced jalapeno peppers
1/2 C. shredded iceberg lettuce or cabbage
1/4 C. chopped onion
1/2 C. diced tomatoes
1 T. taco seasoning mix
1 T. olive oil

Heat oil in a non-stick skillet over medium heat. Add chopped onion and ground turkey and cook until brown. (If you’re using leftover white meat, cook onions until translucent then add the chopped up turkey meat to heat up.) Add tomatoes, chilis, taco seasoning and undrained kidney beans. (I’ve been told that the “juice” in canned beans can give you gas, so you may want to drain and rinse the beans, then add about 1/4 to 1/2 C. of water.) Cover pan and simmer for 30 to 40 minutes, stirring occasionally. Warm the tortillas in oven or zap them for 15 seconds in the microwave. If you’re using corn tortillas you can gently warm them up in a pan or right on top of the burner. Fill tortillas with meat mixture. Top with shredded lettuce, shredded cheese and sour cream before serving.

Yield: 1 serving
Calories: 546
Fat: 18.2g
Fiber: 7.7g

Mock Chicken Marbella

Mock Chicken Marbella

1/2 C. bottled bIMG_3505-e1290141282523alsamic or red wine vinaigrette
1/4 C. store-bought olive tapenade
2 cloves garlic, crushed in a garlic press
1 tsp. dried oregano
3 bay leaves
1/2 C. pitted prunes
1¼ lbs. chicken tenders (about 16), rinsed and patted dry
1/4 C. packed light brown sugar
1/4 C. white wine
6 C. cooked rice or couscous, for serving

Place a rack in the center of the oven and preheat to 400°F. Place the balsamic vinaigrette, tapenade, garlic, oregano, bay leaves, and prunes in a large mixing bowl and stir to combine. Fold in the chicken tenders. Transfer the mixture to a glass 13- by 9-inch baking dish and arrange the tenders so they are in one layer. Sprinkle the brown sugar over the tenders and pour the wine around them. Bake the chicken until the juices bubble and the chicken has caramelized on top, 25 to 30 minutes. Remove and discard the bay leaves. Serve the chicken warm with rice or couscous or chill it and serve it cold.

Hawaiian Huli Huli chicken

Hawaiian Huli Huli chicken

12 oz. boneless, skinless chicken breast, cut into 1-inch cubes (24 cubes) (about 2 large breasts)
1 C. fresh pineapple, diced (24 pieces) (or canned pineapple chunks in juice)
8 6-inch wooden skewers

Fhawaii-chicken-kabob1or sauce:
2 T. ketchup
2 T. lite soy sauce
2 T. honey
2 tsp. orange juice
1 tsp. garlic, minced (about 1 clove)
1 tsp. ginger, minced

Preheat a broiler or grill on medium-high heat. Thread three chicken cubes and three pineapple chunks alternately on each skewer. Combine ingredients for sauce and mix well; separate into two bowls and set one aside for later. Grill skewers for 3–5 minutes on each side. Brush or spoon sauce (from the bowl that wasn’t set aside) onto chicken and pineapple about every other minute. Discard the sauce when done with this step. To prevent chicken from drying out, finish cooking skewers in a 350 ºF oven immediately after grilling (to a minimum internal temperature of 165 °F). Using a clean brush or spoon, coat with sauce from the set-aside bowl before serving.

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Cuban Okra and Chicken Stew (Quimbombó Guisado con Pollo)

Chicken:DSCN64201
4 large garlic cloves, peeled
1/2 teaspoon ground cumin
Pinch of allspice
1 1/2 teaspoons coarse salt
1/3 cup bitter orange juice or a 50/50 mixture of orange juice and lime juice
8 chicken thighs, skin removed
2 pounds small okra

Sofrito:
3 tablespoons extra-virgin olive oil
2 Spanish chorizos, cut into 1/4-inch slices
1 medium yellow onion, finely chopped
1/2 habanero or Scotch bonnet, finely chopped
1 pound plum tomatoes, fresh or canned, peeled, seeded and finely chopped
1/4 cup tomato sauce (optional)
1 cup beer
3 cups chicken broth

Plantain dumplings:
2 green plantains, peeled and cut into thirds
1 yellow plantain, peeled and cut into thirds
4 large garlic cloves, peeled and mashed into a paste using a mortar and pestle
1/4 cup chicken broth
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt

For the chicken: Crush the garlic, cumin, allspice and salt to a paste with a mortar and pestle. Mix in the orange juice. Rub this marinade over the chicken and refrigerate, covered, 3 to 4 hours. For the okra: Trim the okra and cut into 1/2-inch slices (yields about 6 cups) and place in a large bowl. (Some people find the mucilaginous juice exuded by okra unappealing. To remove, place okra into a large bowl and run cold water over it while swishing around with your hand. Drain and return okra to the original bowl.) Add 8 cups of hot water and some citrus juice. Set aside. For the chicken: Scrape the marinade from the chicken and reserve. Heat the 3 tablespoons olive oil in a large heavy-bottomed pan over medium-high heat. Working in batches, if necessary, to avoid crowding, sauté the chicken to golden brown, about 15 minutes. Transfer to a plate. For the sofrito: Add the chorizo to the pot used for the chicken and cook until lightly browned. Add the remaining marinade and cook briefly, stirring to get up the brown bits. Add the onion and habanero and sauté until the onion is soft, about 3 minutes. Add the tomatoes and cook until soft, about 5 minutes. Stir in the tomato sauce, if using, and beer. Cook for an additional 5 minutes. Add the chicken to the sofrito and reduce the heat to low. Cover and let simmer until the chicken is tender, about 35 minutes. Drain the water from the okra and add okra to the pot. Cook until tender, about 15 more minutes. For the dumplings: While the stew simmers, place plantains and 8 cups of water into a medium pot. Bring to a boil, reduce the heat and simmer until tender, about 20 minutes. Drain. While still hot, mash the plantains to a coarse purée with a mortar and pestle or a potato masher. Mix in the mashed garlic, broth, olive oil and salt. Divide into 16 equal portions and roll into balls. Set aside. Add the dumplings to the stew a few minutes before serving and them heat through. Serve in a deep soup bowl over rice. Note: The okra in this stew will turn an olive green after simmering. If you want bright green okra to color your dish, then add blanched okra at the last minute.

Almond Crusted Chicken Breasts stuffed with Cherries

Almond Crusted Chicken Breasts stuffed with Cherries

8 (6 ounce) boneless skinless chicken breast halves
1/4 cup dried apricots
3/4 cup dried cherries
2 eggs
1/4 cup flour
2 tablespoons olive oil
1/2 cup water
salt and pepper
1 1/2 cups whipping cream
1 cup tawny port
1 1/2 tablespoons chopped shallots
1/2 cup finely chopped whole blanched almonds or slivered almonds
2 tablespoons unsalted butter
1/2 cup dry breadcrumbs

In small bowl combine cherries, apricots, port and water. Cover and set aside 6 hours or overnight. Drain liquid into small saucepan. Salt and pepper both sides of chicken breasts. Spoon about 2 tablespoons fruit onto center of each chicken piece. Fold both sides over fruit to overlap, and secure with bamboo skewer or wooden picks. Into three shallow bowls place flour, egg and almonds mixed with bread crumbs. Thoroughly coat each filled chicken piece with flour, then egg, then almond mixture. Place on plate in single layer; cover and refrigerate 30 minutes. Heat oven to 375 degrees. In 12-inch skillet heat butter and oil over medium heat. Pan-fry the chicken bundles, turning once, until well browned, about 5 minutes on each side. Transfer to baking sheet and finish cooking in center of oven 8 to 10 minutes, being sure chicken juices run clear. Meanwhile, add the shallots to the port mixture and reduce by half over medium-high heat. At the same time, in another saucepan, reduce the cream by half. Strain the port mixture into the reduced cream. Season with salt and pepper. Ladle hot sauce onto eight serving plates, dividing equally. Remove skewers and place chicken on sauce. Garnish with mint sprigs, if desired.

Moroccan Chicken with Lemon and Olives Recipe

Moroccan Chicken with Lemon and Olives Recipe

2 tsp. paprikamc
1 tsp. ground cumin
1 tsp. ground ginger
1 tsp. turmeric
1/2 tsp. cinnamon
1/4 tsp. freshly ground pepper
2 T. olive oil
1 chicken, 3-4 lbs, cut into 8 pieces (or 3-4 lbs of just chicken thighs and legs, the dark meat is more flavorful)
Salt
3 cloves garlic, minced
1 onion, chopped
The rind from 1 preserved lemon, rinsed in cold water, pulp discarded, rind cut into thin strips
1 C. green olives, pitted
1/2 C. water
1/2 C. raisins
1/4 C. chopped fresh cilantro
1/4 C. chopped fresh flat-leaf parsley

Combine all the spices in a large bowl. Pat dry the chicken pieces and put in the bowl, coat well with the spice mixture. Let the chicken stand for one hour in the spices. If you are using a clay tagine (if you have one, you must soak the bottom in water overnight before using), place it on a heat diffuser on the heating element to prevent the tagine from cracking, and place the olive oil in the tagine and heat it on medium heat. If you do not have a tagine, you can use a thick-bottomed, large skillet with a cover. Heat the oil in the skillet on medium high heat. In either case, sprinkle the chicken pieces very lightly with salt (go easy on the salt, the olives and preserved lemons are salty) and place skin side down in the tagine or skillet for 5 minutes, until lightly browned. Lower the heat to medium-low, add the garlic and onions over the chicken. Cover and let cook for 15 minutes. Turn chicken pieces over. Add the lemon slices, olives, raisins, and 1/2 C. water. Bring to a simmer on medium heat, then lower the heat to low, cover, and cook for an additional 30 minutes, until the chicken is cooked through and quite tender. Mix in fresh parsley and cilantro right before serving. Adjust seasonings to taste. Serve with couscous, rice, or rice pilaf.

Chicken Cordon Bleu Casserole

Chicken Cordon Bleu Casserole

8176488372_e477eaa366For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese

4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper

6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste

Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside. Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.

To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.

To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.

Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown. Remove from oven and allow to cool for 5-10 minutes prior to serving.