Curry Chicken

Here’s a fairly simple recipe for one of my favorite Indian dishes – curry chicken. The curry powder I’m using is comparable to approx. 1 tbsp. minced ginger, 1 1/2 tsp. paprika, 1 1/2 tsp. ground turmeric, 1 1/2 tsp. ground coriander, and 1 tsp. ground cumin.

Ingredients:

• 2 tbsp. olive oil
• 1 medium yellow onion, chopped
• 2 lb. boneless skinless chicken breasts, cut into 1″ pieces
• 3 cloves garlic, minced
• 2 tbsp. curry powder
• 1 (15-oz.) can crushed tomatoes
• 1 1/2 cup chicken broth
• 1/2 cup heavy cream
• Salt & black pepper

Add the oil to a large pot over medium-high heat. Add onion and cook until soft, about 5 minutes. Add chicken and sear until no pink remains. Stir in garlic and cook for about 2 minutes. Add the curry powder, mix thoroughly and cook for about 2-3 minutes.

 Add the tomatoes and broth and bring to a simmer. Stir in the cream, and season with salt and pepper. Simmer until chicken pieces are cooked through, about 15 to 20 minutes. Serve with basmati rice.

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Pepin Roast Chicken

Jaques Pepin is one of my favorite TV chefs. Pepin Roast Chicken is an easy recipe that can be served as is or dressed up with a simple sauce. 

Ingredients:

• 3 – 4 lb. chicken
• Salt and black pepper
• 2 tbsp. butter

Heat the oven to 425^o.

It’s not absolutely necessary but it’s a good idea to truss the chicken. It holds its shape better and cooks more evenly.

Add 2 tablespoons of butter to a pan and season the chicken with salt and black pepper – inside and out.

Start with one side and roast the chicken in the oven for 20 minutes. Switch to the other side and roast another 20 minutes. For the last 20 minutes, put the chicken on its back, breast facing up. During this last 20 minutes you should baste the chicken with the pan juices (melted butter and chicken fat) every 5 minutes. Lift the chicken and if the juices run clear it is done. If not, roast for another 10 minutes.

You can stop right now for a perfectly roasted chicken or you can make a simple sauce.

Sauce Ingredients:

• ½ cup chicken stock
• 1 tsp. soy sauce

Pour out all but 2 tablespoons of pan juice from the pan and add ½ cup chicken stock and deglaze the pan. Add 1 teaspoon of soy sauce and heat for a few minutes. Strain the sauce into a small saucepan and if it needs thickening add 1 teaspoon of flour or potato starch that has been dissolved in 2 ounces of cold water.

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Chicken Agrodolce

Chicken Agrodolce is a Sicilian dish. Agrodolce means sweet and sour. It would normally be served as a main course after pasta. You can use leg and thigh if you like.

Ingredients:

• 4 large bone-in, skin-on chicken thighs – about 3 -4 lbs.
• Salt and black pepper
• Flour for dredging
• 1/3 cup olive oil
• 1 cup Italian trinity
• 1 tbs. sugar
• 2 bs. white-wine vinegar (or more according to your taste)
• 1/2 cup dry white wine
• 1 cup chicken stock
• 1 bay leaf
• 1/4 cup golden raisins
• 1/4 cup chopped walnuts
• 2 tbsp. capers, rinsed
• 2 tbsp. chopped fresh mint

Pat the chicken dry, season with salt and pepper, and dredge lightly in the flour, shaking off any excess. Heat a large pot fitted with a lid over medium-high heat and add the 1/3 cup olive oil. When the oil is hot, add the chicken pieces (in batches, if necessary), browning them very well on both sides. When browned, remove the chicken from the pan and set aside. Pour off all but about 3 tbsp.. of the fat from the pan.

Lower the heat to medium low and add the trinity, (onion, celery, carrot). Sauté until it’s soft, about 6 or 7 minutes. Add the sugar and vinegar to the pan and cook for about 1 minute. Return the chicken pieces to the pan and turn them over in the vegetables once or twice to coat them. Increase the heat to medium and add the wine, letting it boil until almost evaporated. Add the chicken stock and bay leaf, cover the pan, and simmer on low heat until the chicken is just about tender, 30 to 35 minutes, turning the pieces once or twice during cooking.

Add the raisins, walnuts, and capers and simmer for about 5 minutes. If the sauce looks too dry, add some chicken stock or water. Taste for seasoning and a balance between sweet and sour. Add more salt, pepper, a splash of vinegar, or a pinch of sugar to balance the flavors.

Arrange the chicken on a large serving platter. Pour the sauce over the chicken and sprinkle with the chopped mint.

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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.

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.

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

Add 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.

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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.

First, butterfly the chicken. Season it with salt and ½ of the paprika.

The 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.

Place 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 400^o 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.

Turn 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 400^o 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.

Add 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

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.

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

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.

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.

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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:

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 400^o and fryer oil to 350^o.

Blot the chicken pieces dry. Dredge in the flour and coat evenly. Shake off excess and place in a dish.

Beat the eggs in a bowl and add the paprika, Cajun spice, garlic powder, salt, black pepper, and milk.

You’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.

Place the chicken in the 350^o 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.

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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 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.

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.

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.

Heat oil in a deep-fryer or large saucepan to 350 ^o. Preheat oven to 400^o. Lightly oil a baking sheet.

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 165^o. Let rest for 5 minutes before serving.

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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.

How 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.

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.

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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