Category Archives: Poultry

Chicken with Apricots and Carrots

Chicken with Apricots and Carrots

Chicken with Apricots and Carrot is an interesting recipe from Eric Kin in the New York Times. You’ll notice it’s made without any additional cooking oil. The mayo in the marinade supplies enough oil. In place of the paprika you can use chili powder.
Chicken with Apricots and Carrot
Ingredients:
  • ¼ cup apricot preserves
  • ¼ cup mayonnaise
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. fish sauce
  • 2 tbsp mild paprika
  • Salt and black pepper
  • ½ cup dried apricots (about 3½ ounces)
  • 1 lb. boneless, skinless chicken thighs and legs
  • 3 to 4 medium carrots, thinly sliced into coins (about 1 pound)
  • Parsley for topping
In a bowl large enough to hold the chicken, whisk together the apricot preserves, mayonnaise, lemon juice, fish sauce, paprika, 1 teaspoon salt and ½ teaspoon pepper until smooth. Tear each dried apricot in half at its seams, so each apricot becomes 2 flatter pieces. Add the apricots and chicken to the bowl; toss to evenly coat. Cover and refrigerate to marinate for at least 30 minutes and up to 24 hours.Chicken with Apricots and Carrot

Heat the oven to 425o with a rack set in the center position. Line a sheet pan with parchment.

Chicken with Apricots and CarrotAdd the carrots to the chicken mixture and toss to evenly coat. Spread the chicken and carrot mixture in a single layer on the sheet pan. Roast, rotating the pan halfway through, until the chicken is light brown, and the carrots begin to shrivel, 20 to 25 minutes. Top with fresh herbs and serve with rice.Chicken with Apricots and Carrot

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Peri Peri Chicken

Peri Peri Chicken

The story I heard is that the Portuguese first created peri peri chicken in Mozambique, and it later became a South African staple. The name “peri-peri” is derived from Swahili. ‘Piri-piri’ means “pepper-pepper.” You can make peri peri sauce as described below and use it on any number of dishes – grilled shrimp, rotisserie chicken, pork chops, etc. You can also make it as hot as you’d like, just add more chilis to the mix.

Peri Peri ChickenPeri Peri Chicken
First, butterfly the chicken. Season it with salt and ½ of the paprika.
Peri Peri ChickenThe Marinade/Sauce – Roughly chop the shallots, garlic, chili, thyme, and roasted pepper. Place them and the oregano, the remaining paprika, salt, black pepper, lemon zest, lemon juice and olive oil in a food processor or blender.  Process until it’s a smooth consistency. You should have about 2 cups.
Peri Peri ChickenPlace the chicken and ½ of the marinade in a plastic bag and coat well. Refrigerate overnight or for at least 3 hours.
Scrape away some of the thicker marinade and place it in a pot with the unused marinade.

Get 2 heavy pans – one to cook the chicken in and the other to weigh it down. Cover the bottom of the weight pan in foil. Place the weight pan in the over at 400o for 10 minutes. Heat the cooking pan on a medium high stove burner and pace the chicken in it skin side down. Put the pr-heated weight pan on top of it and press it down using a potholder or a towel. The chicken is now starting to cook from below and above.
Peri Peri ChickenTurn the heat to low and check after 5 minutes. The skin side should be dark but not black.

After about another 10 – 12 minutes place the cooking pan with the weight in the 400o oven for 20 minutes. Then remove the weight and turn the chicken skin side up and baste with the pan drippings. Continue cooking, skin side up for 15 – 20 minutes, basting once more.
Peri Peri ChickenAdd the pan drippings and 2 pats of butter to the marinade. Heat and stir for a few minutes. Brush some on the chicken and put it back in the oven for 5 minutes to crisp the skin.
Remove from the oven and let it rest 20 minutes. Serve with the sauce on the side.

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Fried Chicken Breasts

Fried Chicken Breasts

I adapted this recipe from The Cooking Foodie.  It’s a new way to make fried chicken breasts and it’s quick, easy, and tasty.

Fried Chicken Breasts

Ingredients:
  • 3 medium or 2 large boneless, skinless chicken breasts
  • 4 tbsp. butter divided
  • 2 cloves chopped garlic
  • 2 tbsp. honey
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. soy sauce

Fried Chicken Breasts

Allow the chicken to come to room temperature.   Score the breasts with a sharp knife (an at least 1/2-inch-deep crosshatch), season with salt and pepper, and lightly dredge in flour. Heat 3 tbsp. butter in a large frying pan and cook both sides of the breasts for 4 or 5 minutes on each side, depending on the thickness of the breasts, until lightly browned.
Fried Chicken Breasts
Remove the breasts to a plate and add the chopped garlic to the pan. Sauté for one minute and then add the honey, vinegar, and soy sauce. Stir and then return the breasts to the pan and cook on each side for another 5 minutes or until done.

Fried Chicken Breasts

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Corn Flake Chicken

Corn Flake Chicken

Corn Flake Chicken

My mother used to make what she called corn flake chicken. She got the recipe from one of the women’s magazines she used to read. The corn flakes and deep fry make this chicken extra crispy. The brining was my idea and so was the addition of Cajun Spice.
Ingredients:

Corn Flake Chicken

For the brine –
  • 4 cups warm water
  • 4 tbsps. kosher salt
  • 2 tbsps. sugar
For the egg wash –
  • 2 or 3 large eggs
  • 1 tbsp. paprika (hot or sweet)
  • 1 tbsp. Cajun spice
  • ½ tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 3 tbsps. milk

 For the chicken –

  • ½ cup flour
  • 1 ½ cup ground corn flakes
  • 1 whole chicken cut into pieces
  • Enough vegetable oil to cover chicken in a deep fryer
Cut the chicken into 10 pieces – 2 wings, 2 legs, 2 thighs, and 2 breasts each cut in half. Place the pieces in the brine and leave for at least 3 hours or as long as overnight.
Pre-heat oven to 400o and fryer oil to 350o.
Blot the chicken pieces dry. Dredge in the flour and coat evenly. Shake off excess and place in a dish.
Corn Flake ChickenBeat the eggs in a bowl and add the paprika, Cajun spice, garlic powder, salt, black pepper, and milk.

Corn Flake ChickenYou’ll need a cup and a half of ground corn flakes to coat the chicken. A 12 ounce box of corn flakes will give you 2 cups. Pour it into the blender and whirl until the consistency is like coarse breadcrumbs.  Dip the floured chicken in the egg wash and let the excess drip off. Press it into the corn flake crumbs and thoroughly coat it.

Corn Flake ChickenPlace the chicken in the 350o oil and fry for 2 – 3 minutes, turning once. You only need to brown the corn flake crumbs. The chicken will cook in the oven. Fry as many pieces as fit in your fryer without touching. Place the fried chicken in a lightly oiled roasting pan and roast for 25 minutes. Drain on paper towels and serve.


The same recipe, minus the brining and oven, works well with fish too. Just deep fry for a few minutes longer.

Corn Flake Chicken

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Chicken Kyiv

Forbes Advisor How to Donate to Ukraine Relief Efforts

 

Chicken Kyiv

Chicken Kyiv

Chicken Kyiv (the Ukrainian spelling, not the Russian Kiev) used to be menu standard at most white-tablecloth restaurants. I suppose it’s gone out of style. I thought of it lately because of the Russian invasion of Ukraine. I looked at a few different recipes online and came up with this fairly traditional one. It’s a bit involved, with lots of steps, but it’s worth it. Oddly, the chicken in this recipe spends more time in the freeze than in the oven.
 
Chicken Kyiv
Chicken Kyiv Ingredients:
  • 2 small cloves garlic, minced
  • 1 pinch salt
  • 2 tbsp. finely chopped fresh flat-leaf parsley
  • 6-8 tbsp. butter depending on chicken breast size
  • 2 skinless, boneless chicken breast halves, cut in half lengthwise and pounded to 1/4-inch thickness
  • salt and pepper
  • ½ cup all-purpose flour
  • 2 teaspoons salt
  • 2 beaten eggs
  • 1 cup unseasoned breadcrumbs
  • 2 cups vegetable oil for frying
  • 1 pinch sweet paprika
Grind garlic and a pinch of salt together with a mortar and pestle until garlic is completely smashed. Add parsley and mix. Mash the butter into the garlic mixture with the pestle until parsley and garlic are fully incorporated into the butter. You can also do this with a fork and bowl if you’d like. Wrap the butter mixture in plastic wrap and refrigerate for 15 minutes.Chicken Kyiv

Season the 4 chicken breasts with salt and pepper. Divide the chilled butter into 4 pieces. Place one piece in the center of each chicken breast. Fold the chicken breast up over the butter to form a tight pocket around the butter. Gather the sides of each chicken breast to the center to form a round ball. The top of the chicken will be smooth, and the bottom will be gathered.
Chicken Kyiv
Tightly wrap each chicken breast ball in plastic wrap, put wrapped breasts on a plate, and chill in the freezer until the gathered bottoms hold together and are slightly firm about 30 minutes.

Whisk flour and 2 teaspoons salt together in a shallow bowl. Whisk eggs together in another shallow bowl. Pour the breadcrumbs into a third bowl. Remove chicken breast from the plastic wrap. Gently press each chicken breast ball into the flour mixture to coat and shake off any excess flour. Dip into the beaten eggs, then press into breadcrumbs. Place breaded chicken onto a plate, cover with plastic wrap, and return to the freezer to chill until firm it, about 15 minutes.
Chicken Kyiv

Heat oil in a deep-fryer or large saucepan to 350 o. Preheat oven to 400o. Lightly oil a baking sheet.
Chicken Kyiv
Working in batches, cook chicken, gathered side down first, in hot oil and until lightly golden. about 1 minute per side. Once fried, the balls will hold their shape. Transfer them to the prepared baking sheet. Sprinkle salt and paprika over them. Bake in the preheated oven for 15 to 17 minutes. An instant-read thermometer inserted into the center should read at least 165o. Let rest for 5 minutes before serving.Chicken Kyiv

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Chicken KyivForbes Advisor How to Donate to Ukraine Relief Efforts

Chicken Kyvi

Chicken Kyiv

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Roasted Orange Chicken

Roasted Orange Chicken

I got this recipe in the New York Times. It was created by Genevieve Ko.
Roasted Orange Chicken
Ingredients:
  • 5 tangerines (or clementines)
  • ½ cup brown sugar
  • ¼ cup soy sauce
  • 1 ½ tsp. white vinegar
  • ½ tsp, ground cayenne
  • 1 3 ½ – 4 lb. whole chicken
  • 8 slices peeled fresh ginger
Heat oven to 400o.
Squeeze ¼ cup of juice from 1 or 2 of the tangerines into a small bowl. Save the peels. Cut the remaining tangerines into wedges (remove the seeds) and set aside.Roasted Orange Chicken
Add the brown sugar, soy sauce, vinegar, and cayenne to the tangerine juice and stir until the sugar dissolves.

Stuff the squeezed tangerine skins, and 6 pieces of ginger into the cavity. Tie the legs so the cavity is closed. Place the chicken into an oven proof pan and scatter the tangerine wedges and the last of the ginger around the chicken. Pour the juice mixture around the chicken and place it in the oven.Roasted Orange Chicken

Roast for 30 minutes and then bast with the pan juice. Bast every 10 minutes until done – about another 30 or 40 minutes depending on your oven. If the pan gets too dry add ¼ to ½ cup of water.Roasted Orange Chicken
Place the chicken on a cutting board and let it rest 10 minutes before carving.Roasted Orange Chicken
If the pan juice is too thin, cook over a low burner until it thickens, too thick or dry, add some water.  Carve the chicken into quarters or pieces and pour the pan juices over it. The tangerine slices are edible.

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Dutch Oven Roast Chicken with Vinaigrette

Dutch Oven Roast Chicken with Vinaigrette

I got this recipe in Bon Appétit. It’s a simple roast chicken with standard ingredients – onions, herbs, lemon but it’s the pan-juices that make that tasty vinaigrette. 

Dutch Oven Roast Chicken with Vinaigrette
Ingredients:
  • 5 tbsp. olive oil divided
  • 1 onion cut into eights
  • 1 head of garlic cut crosswise
  • 5 rosemary sprigs
  • Salt and black pepper
  • 1 3-4 lb. chicken
  • ½ lemon
  • 1 cup dry white wine
  • 2 tsp. Dijon mustard
  • 2 tbsp. white wine vinegar
Pre-heat your oven to 425o.

Dutch Oven Roast Chicken with Vinaigrette

Put 3 tablespoons of oil in a Dutch oven. Add the halved head of garlic, 4 of the 5 sprigs of rosemary, salt pepper and all but one piece of the onion.  Stir to coat.

 

Dutch Oven Roast Chicken with Vinaigrette

Pat the chicken dry. Coat with 1 tablespoon of oil and season with salt and pepper inside and out. Squeeze the half lemon over it and put the lemon rind, the remaining sprig of rosemary and the 1/8 slice of onion in the cavity. Put the chicken in the pot and pour in the wine and a half cup of water. Cover the pot and roast the chicken for 60 minutes. If you’d like the chicken to be browner, run it under the broiler for a few minutes. Place the cooked chicken on a cutting board and cover with foil to rest while you make the vinaigrette.

 

Dutch Oven Roast Chicken with Vinaigrette

Pour out any dripping in the pot except for 2 tablespoons. Remove and discard the onions and rosemary sprigs but save the garlic. Add one tablespoon of oil and a half cup of water to the pot. Bring to a boil and deglaze. Strain the liquid into a bowl. Squeeze out about 6 to 8 cloves of the roasted garlic into the bowl. Add the mustard and vinegar, and one tablespoon of oil and whisk. Taste and add salt and pepper if necessary.

 

Dutch Oven Roast Chicken with Vinaigrette

Cut the chicken into quarters – two leg and thigh and two wing and breast. Place the pieces in a serving dish and spoon some of the vinaigrette over it. Serve the chicken and pass the rest of the sauce at the table.

 

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Pomegranate Chicken Stew

 

Pomegranate Chicken Stew 

Pomegranate Chicken Stew (Koreshe Morgh Nardooni) is a northern Iranian winter dish. I got this recipe from the New York Times (Naz Deravian). It’s a perfect main course served with rice.

Pomegranate Chicken Stew

Pomegranate Chicken StewHow to de-seed a pomegranate.

In a small bowl, grind the saffron with the handle of a wooden spoon. Add 2 tablespoons of hot water, stir, and let it steep.Pomegranate Chicken Stew

The Chicken:

Season the room temperature chicken parts with salt. Heat ¼ cup of oil in a large frying pan and add the chicken skin side down. Turn and cook until each side is lightly golden. Cook it in batches if you have to so you don’t crowd the pan. Remove the chicken to a plate. Discard all but ¼ cup of oil/chicken fat from the pan.
Put ½ of the diced onion in the pan and cook for 10 minutes until translucent – don’t brown. Add salt, black pepper and the turmeric. Stir and then add the chicken parts and any drippings back to the pan. Coat the chicken with the onion-turmeric mix and leave it skin side up. Add 1 ½ cups of water and deglaze the pan. Bring it to a boil over medium-high heat, then reduce the heat, cover, and gently simmer the chicken for 25 minutes.

The Pomegranate Sauce:

While the chicken is cooking – In a small pan, heat 2 tablespoons of oil over medium heat. Add the remaining half of the diced onion and cook, stirring occasionally, until soft, about 10 minutes. Season with salt, and remaining ¼ teaspoon of turmeric, and stir for about 30 seconds. Reduce the heat to medium-low, stir in the tomato paste, about 1 minute. Add the pomegranate molasses, then stir in 1 ¼ cups pomegranate seeds. Save the rest for garnish.
Pomegranate Chicken Stew

 
Add the pomegranate sauce and the saffron water to the chicken, gently stir, and simmer uncovered over medium heat until the sauce reduces by about half and the chicken is tender, about 25 minutes. Every once in a while, spoon a little sauce over the chicken. If the sauce reduces too quickly, reduce the heat to medium-low or low. Check for seasoning and add a little sugar if the pomegranate molasses is too sour. If your sauce is too sweet, balance it with a little lemon juice.

 
Garnish with reserved pomegranate seeds and mint.  

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Peperoncini Chicken

Peperoncini Chicken

This is adapted from a recipe created by Grant Melton that I found in Bon Appetit. It’s something like a sheet pan roast but with a couple of extra steps. The chicken retains its crisp skin and the vegetables cook in olive oil, brine, and chicken fat. 
Peperoncini  Chicken – Ingredients:
  • 4 skin on, bone in chicken thighs
  • Salt and black pepper
  • 4 tbsp. olive oil divided
  • 1 lb. fingerling potatoes, halved lengthwise
  • 10 peperoncini and ½ cup brine
  • 2 finely grated garlic cloves
  • 1 tsp. dried oregano
  • ½ medium red onion thinly sliced
  • 1 celery stalk thinly sliced
  • 2 tbsp. chopped parsley
Preheat the oven to 425o.
Season the room temperature chicken with salt and pepper. Heat 2 tablespoons of oil in a large pan, Place chicken in the pan and cook for 13-15 minutes without turning.

In the meantime, toss the potatoes, peperoncini, garlic, oregano, the remaining 2 tablespoons of oil and salt and pepper in a large bowl. Set aside.


Turn the chicken skin side up and arrange the potato mixture around it. Pour the peperoncini liquid around it and give the pan a shake to distribute it. Put the pan in the oven and cook for 40 minutes.

When it’s done transfer the chicken and peperoncini to a serving dish Place the pan with the potatoes on a burner – medium/high heat. Add the onion, celery, and parsley. Blend and cook for 5 minutes. Pour it over the chicken and potatoes and serve.

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Sheet Pan Chicken with Tomatoes and Parmigiano

Sheet-Pan Chicken with Tomatoes and Parmigiano

I adapted this from a Melissa Clark recipe in the New York Times. Everything cooks in the same pan and the same amount of time keeping preparation simple. 
 
Sheet-Pan Chicken with Tomatoes and Parmigiano
Ingredients:
  • 4 bone-in, skin-on chicken thighs
  •  Kosher salt & black pepper
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 ½ tablespoons apple cider vinegar, plus more for serving
  • 2 garlic cloves, finely grated
  • 1 tablespoon sweet paprika
  • 1 teaspoon dried oregano
  • 1 pint cherry tomatoes halved
  • 1 poblano pepper, thinly sliced
  • 1 red bell pepper thinly sliced
  • ¼ cup grated Parmigiano
  • ¼ cup chopped fresh parsley
Heat oven to 425 degrees.
Season room temperature chicken with salt and black pepper and place it on an oiled, rimmed baking sheet.
In a small bowl, stir together olive oil, vinegar, garlic, paprika, and oregano. Pour over chicken, tossing to coat.
Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken.  Sheet-Pan Chicken with Tomatoes and Parmigiano

Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmigiano all over the vegetables and some on the chicken.  Sheet-Pan Chicken with Tomatoes and Parmigiano

Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. Transfer chicken to plates. Stir vegetables around in pan. Stir in the parsley Taste and adjust seasoning if necessary. Spoon vegetables over the chicken to serve. Sheet-Pan Chicken with Tomatoes and Parmigiano

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