Displaying items by tag: poultry

Flattened chicken cooks quicker than a whole chicken without losing that great roasted flavour. It is readily available at butcher shops or you can butterfly your own by removing the back and breast bones yourself. Morel mushrooms are being foraged right now, but you can use any mushroom you like if you can't find them. Meyer lemons work best for this recipe, as they are both sweet and tart; if they aren't available, use 3 thin slices of tangerine and 3 thin slices of lemon.


2 tablespoons chopped tarragon

3 tablespoons olive oil

Salt and freshly ground pepper

1 4-pound (2-kilogram) chicken, butterflied

2 onions, cut in rings

1 Meyer lemon, thinly sliced

4 ounces (125 grams) morel mushrooms

1 cup chicken stock


Preheat oven to 400 F.

Combine tarragon, 2 tablespoons olive oil, salt and pepper and rub over chicken.

Scatter onions and lemon slices on base of a shallow roasting pan and sprinkle with remaining 1 tablespoon olive oil. Place chicken skin side up, on top of the onions and lemons and bake for 40 to 50 minutes or until juices run clear.

Remove from oven and place chicken on a carving board. Reserve onion and lemon slices.

Drain all but 1 tablespoon fat from roasting pan. Add morels and sauté for 2 minutes over medium-high heat or until softened. Pour in chicken stock and any accumulated chicken juices, onion and lemon mixture, bring to a boil and reduce until slightly thickened.

Slice chicken down through the breast to divide into two, then remove leg and thigh from each half. Serve with mushrooms, onions, lemon slices and sauce. Serves 4.

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Curry paste is usually available at supermarkets in different degrees of heat. If it isn't, combine 2 teaspoons of curry powder with 2 tablespoons of vegetable oil. Serve with coriander chutney, which you can buy at most Indian food shops and some supermarkets. It's also easy to make your own; just refer to our recipe below.


1 tablespoon chopped fresh ginger

1 tablespoon chopped garlic

2 tablespoons medium to hot curry paste

1 teaspoon honey

2 tablespoons lime juice

1/2 cup yogurt

2 tablespoons vegetable oil

4 chicken breasts, skin on, bone in

Salt to taste


Combine ginger, garlic, curry paste, honey, lime juice, yogurt and vegetable oil in a bowl and whisk until uniform. Spoon marinade over the chicken and marinate for 1 hour or overnight in the refrigerator.

Preheat grill to medium-low.

Season chicken with salt and place chicken, skin side up, on grill. Grill for 20 minutes, turn chicken over and grill, skin side down, for 10 minutes. Turn over again and grill for another 5 minutes or until juices run clear. (Grilling time will depend on the thickness of the breasts.)

Remove chicken and let rest for 5 minutes. Place on a platter and garnish with lime wedges and cherry tomatoes. Serves 4.



You can substitute yogurt for coconut milk if desired.


1 bunch coriander, roots removed and coarsely chopped

1/2 cup chopped green onion

2 tablespoons chopped jalapeño or to taste

1 tablespoon chopped ginger root

1 teaspoon chopped garlic

1 teaspoon sugar

1/2 cup coconut milk

Salt to taste


Combine all ingredients in a food processor and process until smooth. Makes about 1 cup.

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You can use canned tomatoes instead of fresh and chicken breasts instead of thighs, but the thighs remain juicier. Include peppers or other vegetables in this recipe if you want. Bayonne ham would be the right ham to use here, but Black Forest is a fine substitute.


1 1/2 pounds (750 grams) boneless skinless chicken thighs, cut into 2-inch cubes

Salt and freshly ground pepper

2 teaspoons herbes de Provence or a 2-teaspoon combination of chopped fresh rosemary, thyme and basil

3 tablespoons olive oil

4 ounces (125 grams) thickly sliced smoked ham, cut into 1-inch dice

1 large red onion, cut into 1-inch dice

2 zucchini, cut into 1-inch dice

2 tablespoons thinly sliced garlic

1/4 cup white or rosé wine

1 cup chopped tomatoes

1/2 cup chicken stock

1/2 cup chopped black sun-dried olives

1 bay leaf

2 tablespoons finely chopped parsley


Preheat oven to 400 F. Season chicken cubes with salt, pepper and 1 teaspoon herbes de Provence.

Heat olive oil in a large frying pan over high heat. Working in batches, brown chicken for 2 minutes per side or until lightly browned and almost cooked through. Remove to an ovenproof baking dish and reserve.

Add ham, onions, zucchini, garlic and remaining herbes de Provence into the pan and sauté until vegetables are browned and tender/crisp (about 3 minutes). Add wine and bring to a boil, then add tomatoes, stock, olives and bay leaf and bring to a boil. Simmer for about 2 minutes, then pour over chicken. Season with salt and pepper to taste

Bake for 15 minutes or until chicken is cooked through. Sprinkle with parsley. Serves 6.

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Whole chicken breasts are ideal for grilling, as the skin doesn't burn and the chicken cooks on the bones. I usually cut the bones away with a small sharp knife when I take them off the grill. Don't worry about the amount of ancho chili powder - it is not as hot as regular chili powder. If you can't find ancho chili powder, replace with two-thirds the quantity of regular chili powder. Serve with sweet potatoes and green peas.



1/4 cup vegetable oil

1 teaspoon chopped garlic

3 tablespoons ancho chili powder

1 tablespoon chopped fresh oregano

1 tablespoon ground cumin

1 teaspoon ground ginger

4 bone-in, skin-on chicken breasts

Salt to taste

Honey sauce:

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons Dijon mustard

2 tablespoons olive oil

1 tablespoon chopped fresh oregano

Salt and freshly ground pepper


Preheat barbecue to high. Combine olive oil, garlic, ancho chili powder, oregano, cumin and ground ginger. Rub spice mixture over chicken breasts and under the skin where possible. Season with salt.

Grill breasts for 20 to 25 minutes, turning once, or until juices run clear.

Whisk together vinegar, honey, mustard, olive oil and oregano and season with salt and pepper. Drizzle over chicken breasts just before serving. Serves 4.

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Everyone loves fried chicken. To lower the calorie count, I prefer cooking mine in two stages: Fry the chicken ahead of time and reserve, then bake just before serving. I serve it with banana chutney, oven-baked French fries and salad.


1 cup buttermilk

2 chicken thighs, bone in, skin on

2 chicken legs, bone in, skin on

2 chicken breasts, bone in, skin on, halved

Salt and freshly ground pepper

2 cups flour

2 tablespoons paprika

1 tablespoon fresh thyme

2 tablespoons coarsely ground pepper

2 teaspoons kosher salt

Pinch cayenne

1/3 cup vegetable oil


Place buttermilk in a large bowl and add chicken thighs, legs and breasts. Leave to marinate for 1 hour at room temperature or overnight in the refrigerator. Drain. Season chicken with salt and pepper.

Combine flour, paprika, thyme, coarsely ground pepper, salt and cayenne in a resealable plastic bag. Working in batches, add chicken, seal bag and toss with flour mixture until chicken is lightly coated. Shake off any excess flour.

Preheat oven to 400 F.

Heat oil in a large skillet over medium-high heat. Add chicken a few pieces at a time, being careful not to crowd the pan, and fry until golden (about 2 to 3 minutes per side, 6 or so minutes total). Place chicken on a baking sheet and bake until juices run clear (about 15 to 20 minutes for breasts, 20 to 25 minutes for legs and thighs). Serves 4.

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This chelo is based on a Persian dish that would probably be made with ground lamb in Iran, but I used chicken for this version. There is a degree of difficulty in turning it out, but confidence is the best weapon. This dish looks spectacular when unmoulded, its crisp layer of rice cradling fragrant chicken and another soft, steamy layer of rice underneath. The dish can be made ahead of time and reheated before unmoulding. If you mess up the unmoulding, just heap it onto individual plates. You can also omit the unmoulding step if you cook the rice and filling separately and serve a scoop of rice with the filling spilling over it. If you do this, cook the filling another 15 minutes. We used Thai rice with good results, but you could use any long-grain rice. Serve with a radish, olive and cucumber salad.


2 cups water

1½ cups long grain rice, rinsed

¼ cup olive oil

2 cups chopped onions

2 cups peeled and diced apple

2 teaspoons chopped garlic

2 teaspoons paprika

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground cumin

½ teaspoon cayenne pepper

Pinch saffron

2 pounds (1 kilogram) ground chicken, preferably dark meat

Salt and freshly ground pepper

1 tablespoon soy sauce

2 cups chopped fresh tomatoes

6 cups packed spinach, washed, stemmed and sliced

1 cup chopped prunes

2 tablespoons chopped fresh mint


Combine water and rice in a pot, bring to a boil, cover, turn heat to low and cook for 15 minutes or until rice is cooked through. Set aside.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add onions and sauté for 4 minutes or until just beginning to brown. Stir in apples and garlic, paprika, cinnamon, ground ginger, cumin, cayenne pepper and saffron. Season chicken with salt and pepper, add to skillet and sprinkle in soy sauce. Sauté for 5 minutes until beginning to brown. Add tomatoes and sauté until combined.

Add spinach and prunes and cook until spinach wilts (about 2 to 3 minutes). Stir in mint and cook together for another minute. Taste for seasoning.

Heat remaining 3 tablespoons olive oil in a large non-stick skillet over medium heat until oil shimmers. Remove pan from heat and carefully add half of rice, spreading it evenly over base of skillet, using a spatula to compress it slightly. Layer with all of chicken mixture and finish with remaining rice, again compressing rice. Use a wooden spoon to make a hole down through the centre of the mixture to let steam escape. Cover, place over low heat and cook for 35 minutes or until rice has formed a golden crust on the bottom. Use a spatula to loosen sides. Reverse pan onto a large serving plate and contents should turn out beautifully. Serves 6 to 8.

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Have the butcher remove the backbone of the turkey and crack the breast bone so the bird will lie flat. We don't recommend a frozen turkey, but if you've bought one, and you have to do this yourself, cut along both sides of the backbone with kitchen shears, turn the turkey over and, with a sharp knife, whack the breast bone so it cracks. I do not recommend flattening a turkey that weighs more than 14 pounds. Seasoned butter under the skin adds flavour.


One 12-pound turkey

Seasoned butter

6 ounces butter, softened

1 teaspoon smoked Spanish paprika

1 tablespoon chopped garlic

2 tablespoons chopped fresh tarragon

3 tablespoons chopped chives

2 tablespoons chopped parsley

Salt and freshly ground pepper


3 tablespoons turkey drippings (or butter if using barbecue)

3 tablespoons flour

3 cups chicken or turkey stock

1 tablespoon soy sauce

1 tablespoon redcurrant jelly

Salt and freshly ground pepper


Combine the butter with paprika, garlic, tarragon, chives, parsley, salt and pepper and mix together. Using a teaspoon or your fingers, make a space between the skin and meat of the turkey and spread seasoned butter underneath the skin and over the legs.

Oven Method:

Preheat oven to 400 F.

Place turkey on a large, rimmed baking sheet, folding the legs into towards each other to protect the breast from overcooking. Turn wing tips under. Sprinkle with salt and pepper, rub with a little extra butter and bake for 1 hour 30 minutes to 1 hour 50 minutes, basting occasionally, or until an oven thermometer reads 165 F at the thickest part of the turkey (where the leg meets the body). Remove turkey from oven and let rest for 10 minutes.

Drain turkey drippings into a skillet, discarding as much fat as possible. Add flour and whisk until incorporated. Pour in stock and soy sauce, bring to a boil, reduce heat and simmer for 10 minutes. Add redcurrant jelly and season with salt and pepper.

Remove legs and split into drumsticks and thighs. Cut breast lengthwise and carve into pieces. Lay all meat on a platter and serve with sauce.

BBQ Method:

Preheat grill to high, then turn off middle or side burner. Grilling temperature should be about 450 F. If not, turn the other burner on low until you get to the desired temperature.

Place turkey, bone side down, on the turned off (or low heat) side of the grill and grill for 90 to 100 minutes or until a meat thermometer reads 165 F. Be sure to check several spots as the barbecue does not cook as evenly as the oven. Remove turkey from grill and let rest for 10 minutes. Serves 8

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At the conference I met Lucia Cho, whose family makes ceramics for restaurants, including Corey Lee's upcoming restaurant Benu in San Francisco. This dish is part of a dinner she made for me, and it combines traditional Korean flavours with Western cooking techniques. A deep-fat-frying thermometer is very helpful in determining oil temperature.



½ cup Lucia's Gochujang Sauce

2 tablespoons chicken stock

Chicken Rolls:

6 boneless skinless chicken thighs (about 1 pound)

2 tablespoons cornstarch

1/3 cup chopped kimchi

½ teaspoon sesame oil

Beer Batter:

1 cup flour

1 cup beer

½ teaspoon kosher salt

Freshly ground pepper to taste

Flour for dredging

Vegetable oil for frying

2 tablespoons chopped pistachios

Mint, coriander and slivered perilla leaves


Combine Gochujang Sauce and stock in a skillet over medium-high heat. Bring to boil, lower heat to medium and simmer for 2 to 3 minutes or until flavours have combined. Reserve.

Place chicken thighs between two pieces of parchment paper and use a mallet to pound into a thin layer. Season with salt and sprinkle lightly with cornstarch. Combine kimchi and sesame oil. Place a line of kimchi down the middle of chicken, roll tightly to enclose and secure with a toothpick or wooden skewer. Repeat with remaining rolls. Chill for one hour.

Whisk together flour, beer and salt to make batter. Season with pepper and reserve.

Preheat oven to 425F.

Heat about 4 inches of oil in a wok or deep pot over medium-high heat to 325F. Working in batches, dip rolls lightly in flour, then beer batter, and fry for five to six minutes, turning if needed, until golden brown. Place chicken on a rack on a baking sheet. Repeat with remaining rolls.

Place baking sheet in oven and bake for 10 to 15 minutes or until cooked through. Cool for five minutes. Remove toothpicks.

Spoon some sauce onto four plates, cut rolls into half-inch slices and fan out on top. Drizzle with a little more sauce. Garnish with pistachios and herbs. Serves 4

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If you do not have a mill that grinds spices coarsely, place them in a plastic bag and smash them with the bottom of a heavy pot. If plums are no longer available, soak 6 prunes, cut them up, omit the sugar and substitute for the plums.


3 Muscovy duck breasts

1 teaspoon peppercorns

1 teaspoon coriander seeds

1 teaspoon fennel seeds

Salt to taste

8 prune or blue plums, pitted and coarsely chopped

½ cup red wine

¼ teaspoon sugar

1 cup chicken stock

2 tablespoons butter

Salt and pepper to taste


Preheat oven to 450 F.

Slice 1-inch slashes across duck skin, being careful not to cut into the duck meat itself. Coarsely grind peppercorns, coriander seeds and fennel seeds and rub spice mixture into duck skin. Season with salt.

Place duck, skin side down, in a cold oven-proof skillet and turn burner to medium-high. Cook on stove top for 5 minutes or until skin is golden, then pour off fat and flip the duck skin side up. Add plums to skillet and cook 2 minutes, or until meat is seared.

Place in oven and bake for 8 to 10 minutes, or until duck is pink. Remove from oven, take out the duck and keep it warm.

Discard all fat from skillet, leaving plums. Add wine and sugar to skillet over high heat and reduce for 3 minutes or until about 2 tablespoons of liquid remain. Add stock and bring to boil. Boil until stock is reduced by half and slightly thickened. Scrape into a bowl and use an immersion blender to puree plums into sauce. Return sauce to skillet over low heat and stir in butter until combined. Season with salt and pepper to taste.

Slice breasts into 1-inch slices and divide among 4 plates. Coat with sauce. Serves 4

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