Displaying items by tag: poultry

Authentic Moroccan and Tunisian food often involves an intensive amount of prep work (not to mention long cooking times), but this recipe gives you all the flavour without the time commitment. The mix of spices used is enough to lend the dish a heady background, while delicate baby carrots and turnips impart freshness.

The sweetness of prunes adds yet another layer of flavour, balanced by the citric hit of preserved lemons. Often found in jars at specialty shops, these lemons are an excellent addition to any pantry. If you can’t find them, substitute two teaspoons of grated lemon rind and one tablespoon of lemon juice.

 

Preparation time: 20 minutes

Ready time: 1 hour

Servings: 4

 

NORTH AFRICAN SPICED CHICKEN

2 teaspoon ground cumin

2 teaspoon paprika

1 teaspoon cinnamon

1 teaspoon ground ginger

1 teaspoon ground coriander

¼ teaspoon cayenne

2 leeks, dark-green leaves removed

2 tablespoon olive oil

2 pound boneless, skinless chicken thighs

Salt and freshly ground pepper

1 tablespoon garlic, chopped

1 bunch baby carrots,

scrubbed, tops removed

1 bunch baby turnips, scrubbed, tops removed

1½ cups chicken stock

18 pitted prunes

1 tablespoon preserved lemon, chopped

Cilantro leaves for garnish

 

METHOD

Preheat oven to 375 F.

Combine cumin, paprika, cinnamon, ginger, coriander and cayenne. Set aside. Slice leeks at a 45-degree angle to make long slices. Reserve.

Heat oil in a skillet over medium-high heat. Season thighs with salt, pepper and 2 teaspoons of the spice mix. Add thighs and brown on each side for about 2 minutes per side. Remove to a plate.

Reduce heat to medium. Add leeks to the skillet and sauté for two minutes or until the leeks begin to soften. Add garlic and sauté one minute longer. Add the remaining spice mix and cook until fragrant (about one minute). Add carrots and turnips and sauté for one more minute. Add stock, prunes and lemon and bring to a boil. Season with salt and pepper.

Return chicken to the pan and put the pan in the oven.

Bake, uncovered, for 20 to 25 minutes (depending on the size of the thighs) or until the vegetables are tender and the chicken is cooked.

Garnish with cilantro and serve with couscous or rice.

21.08.2013
Published in Recipes

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In Spain, traditional paella is made outside on a wood-burning grill – the paella soaks in the smokiness. Don’t overload your pan, the rice should be the star. Check that your paella pan fits in the smoker before you get started. You want the smoker to be about 400 F and the liquid to simmer, otherwise raise the heat.

  • Preparation time: 30 minutes
  • Ready time: 1 hour 30 minutes
  • Servings: 8

INGREDIENTS

8 skinless chicken thighs, on the bone, excess fat trimmed

Salt and freshly ground pepper

1/3 cup olive oil

1/2 Spanish onion, chopped

1 red pepper, diced into 1/2-inch pieces

2 chorizo sausages, sliced in half moons

1 tbsp chopped garlic

1 tsp hot smoked Spanish paprika

1 tbsp chopped fresh thyme

1 1/2 cups finely chopped tomatoes, fresh or canned

2 cups short grain rice, Valencia (Spanish) or arborio

4 to 5 cups hot chicken stock or water

1 tsp saffron threads

1 lb shrimp, shelled

1 cup peas, defrosted if frozen

1 lb clams

1/4 cup chopped parsley

lemon wedges

 

METHOD

Season chicken with salt and pepper. Heat 3 tbsp oil in large skillet or 15-inch paella pan on medium-high heat on grill or stovetop. Add chicken pieces and fry 3 minutes per side or until golden. Remove from skillet. Reserve. Add 2 more tbsp oil. Add onion, pepper and chorizo and sauté for 2 minutes. Stir in garlic, paprika and thyme. Sauté for 1 minute. Add last tbsp oil. Sprinkle rice into pan. Sauté, stirring frequently for two to three minutes or until coated with oil. Stir in tomatoes. Season well.

 

Combine stock and saffron and add 4 cups stock reserving the remainder as needed. Bring to boil, boil, reduce heat to medium, return chicken and push down into rice. Transfer to smoker. Cover with lid. Smoke 15 to 20 minutes or until rice is al dente. Stir rice around and add shrimp, peas and clams. Cook for 10 to 15 minutes longer or until clam shells open. Remove from heat.

Sprinkle with parsley and garnish with lemon wedges.

07.08.2013
Published in Recipes

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This summery meal is flexible so serve it often, replacing the chicken with fish, shrimp or even scallops.

 

Prep time: 35 minutes

Ready in: 1 hour

Serves: 4

 

INGREDIENTS

Spicy garic scape pesto:

1 cup chopped garlic scapes

1/2 cup chopped mint

1 tablespoon lime juice

1 teaspoon grated lime rind

1/2 teaspoon Sriracha or other Asian hot sauce

1/4 cup vegetable oil

3 tablespoons butter, at room temperature

Salt and freshly ground pepper

Sweet lime confit:

2 limes

2 cups water

1/4 cup sugar

Chicken:

1 tablespoon vegetable oil

1 tablespoon butter

4 8 ounces boneless skinless chicken breasts

1 teaspoon five spice mixture

Salt and freshly ground pepper

 

 METHOD

Combine garlic scapes, mint, lime juice and rind and hot sauce in a food processor. Process until chunky. Whirl in vegetable oil and butter. Season with salt and pepper. Reserve.

Slice each lime into 6 wedges then chop crosswise into small pieces. Add to a pot with 2 cups cold water. Bring to a boil and boil for 10 minutes or until rind is softened. Drain off water, leaving 1/4 cup. Stir in sugar and bring to boil. Reduce heat and simmer until syrup is absorbed by the rind, about 15 to 20 minutes. Let cool.

Heat vegetable oil and butter in a large, non-stick skillet over medium-high heat. Season chicken with five spice mixture, salt and pepper. Brown first side of chicken for 3 minutes, then flip and brown for 2 more minutes. Cover pan and remove from heat. Let sit for 15 to 17 minutes or until chicken is perfectly cooked. Smaller chicken breasts will take between 12 and 15 minutes.

Place a mound of crushed potatoes on each plate. Slice chicken and fan over potatoes. Drizzle over scape relish and surround with sweet lime.

05.07.2013
Published in Recipes

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Pan-roasting is the easiest way there is to cook chicken. A quick sear and a slightly longer simmer with a flavoured liquid (all in one pan) gives chicken lots of flavour and great texture, too. Mushrooms are an excellent complement – my favourites include cremini, king, shiitake and oyster mushrooms. Although they’re often called “wild,” they are actually cultivated and available year-round. True wild mushrooms, such as morels, chanterelles and black trumpet, are foraged and will be available at farmers markets when the weather warms up. Since each mushroom has a different flavour, try to use at least four varieties to make the sauce complex and fragrant. If you can include some foraged ones, all the better. Tear the larger ones into pieces and leave the small ones whole for the best look. Serve the dish simply with buttered orzo and steamed Swiss chard.

 

Prep time: 20 minutes

Ready in: 1 hour

Serves: 4

 

INGREDIENTS 

4 boneless chicken breasts, skin on, about 8 ounces (250 grams)
 
Salt and freshly ground pepper
 
1 1/2 tablespoons chopped fresh tarragon
 
2 tablespoons olive oil
 
1 tablespoon butter
 
1/4 cup chopped shallots
 
1 1/2 pounds mixed mushrooms
 
1 tablespoon chopped garlic
 
3/4 cup chicken stock
 
2 tablespoons balsamic vinegar
 
2 tablespoons soy sauce
 
2 tablespoons cold butter cut in pieces
 
2 tablespoon chopped chives

 

METHOD

Preheat oven to 400 F.

Season the chicken with salt, pepper and 1 teaspoon of tarragon. Heat the oil and butter in a large ovenproof skillet. Sear the chicken over medium-high heat for 3 minutes on each side or until golden. Remove chicken from skillet and set aside.

Add shallots to skillet and return to heat. Sauté for 1 minute, then add mushrooms, garlic and remaining tarragon. Sauté for an additional 5 minutes or until mushrooms exude their juice and the juice begins to evaporate. Immediately add stock, balsamic vinegar and soy sauce. Boil together for 1 minute to combine flavours.

Return the chicken to the skillet and place in the oven for 20 to 30 minutes (depending on thickness) or until juices are clear. Remove chicken and keep warm. Stir in butter, piece by piece, until incorporated, with the pan off the heat.

Place the mushrooms and sauce on a serving plate and set the chicken on top. Garnish with chives.

17.04.2013
Published in Recipes

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Cut all vegetables the same length (about 5 inches) so they peek out of the roll.

 

Prep time: 30 minutes 

Ready in: 40 minutes

Makes: 8 rolls 

 

INGREDIENTS

100 grams (4 ounces) thin rice vermicelli

1/4 cup hoisin sauce
 
1 teaspoon sesame oil
 
1 tablespoon balsamic vinegar
 
2 teaspoons finely grated ginger
 
8 8-inch rice papers
 
1/2 cup mint leaves
 
1 1/2 cups shredded rotisserie chicken, skin removed
 
2 small carrots, cut into matchsticks
 
1 5-inch length of English cucumber, cut into matchsticks
 
3 green onions, cut into matchsticks

 

METHOD 

Cook vermicelli according to package directions. Rinse cooked noodles under cool water. Drain and reserve.

Stir hoisin with sesame oil, vinegar and ginger in a small bowl. Reserve.

Soak one rice paper in warm water until soft, about 2 minutes. Transfer onto a damp tea towel. Fold in half, making a half moon. Place 2 or 3 mint leaves in the centre. Top with 1/4 cup vermicelli noodles. Drizzle 1 teaspoon hoisin over noodles. Top with 2 heaping tablespoons chicken. Lay 3 to 4 matchsticks carrots, cucumbers and green onions over the chicken. Fold one side of the rice paper over the filling then firmly roll into a cylinder. Repeat with remaining rice papers and filling. Cover with a damp paper towel and refrigerate until ready to serve. Serve with remaining sauce.

 

SUGGESTED WINE PAIRINGS 

Lucy has referenced children in her introduction to the tostadas, so permit me to start with a non-alcoholic suggestion: lemonade. You can festively rim the glasses with sugar and call them “margaritas,” an enchanting word for kids to pronounce. Lemonade would suit the entire menu, in fact. For adults, the genuine margarita – 1 ounce tequila, 1 ounce fresh lime juice and 2/3 ounce triple sec shaken with ice – is a fine choice for all three recipes. So is a bloody Mary. On the wine side, keep things zippy or boldly fruity or both. These are spicy-zesty dishes that call for punchy fruit. Sauvignon blanc is ideal if you favour white. Good reds include zippy Beaujolais or fuller-bodied Chilean merlot or California red zinfandel (though the crisp, light salad rolls really beg for white). - Beppi Crosariol

10.04.2013
Published in Recipes

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Tiny ones make great appetizers.

 

Prep time: 25 minutes

Ready in: 45 minutes

Makes: 8 sliders

 

INGREDIENTS 

Red Cabbage Slaw: 

1/4 cup cider vinegar

2 teaspoon sugar

2 teaspoons lime juice

1/4 teaspoon salt

2 cups shredded red cabbage

1/4 cup thinly sliced red onion

 

Chicken: 

1 tablespoon olive oil

1/2 cup chopped onion

1 tablespoon chopped garlic

1 teaspoon smoked paprika

2 1/2 cups shredded rotisserie chicken, skin removed

1 cup best-quality barbecue sauce

8 slider buns, toasted

 

METHOD

Combine vinegar, sugar, lime juice and salt in small pot over high heat. Bring to a boil and set aside.

Toss cabbage and onions in a large bowl with vinegar mixture. Refrigerate for at least 30 minutes.

Heat oil in a medium skillet over medium heat. Add onions and cook 5 minutes, or until softened. Add garlic and paprika and cook for 30 more seconds, or until paprika is fragrant. Add chicken and stir until chicken has absorbed the spices. Add barbecue sauce and bring to boil. Reduce heat, and simmer for 5 minutes or until sauce is thick and rich.

Load each bun with 1/4 cup pulled chicken and top with a mound of cabbage slaw.

 

SUGGESTED WINE PAIRINGS

Lucy has referenced children in her introduction to the tostadas, so permit me to start with a non-alcoholic suggestion: lemonade. You can festively rim the glasses with sugar and call them “margaritas,” an enchanting word for kids to pronounce. Lemonade would suit the entire menu, in fact. For adults, the genuine margarita – 1 ounce tequila, 1 ounce fresh lime juice and 2/3 ounce triple sec shaken with ice – is a fine choice for all three recipes. So is a bloody Mary. On the wine side, keep things zippy or boldly fruity or both. These are spicy-zesty dishes that call for punchy fruit. Sauvignon blanc is ideal if you favour white. Good reds include zippy Beaujolais or fuller-bodied Chilean merlot or California red zinfandel (though the crisp, light salad rolls really beg for white). - Beppi Crosariol

10.04.2013
Published in Recipes

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Corn tortillas also work well in this kid-friendly dish.

 

Prep time: 20 minutes

Ready in: 40 minutes

Serves: 4

 

INGREDIENTS

Tortillas:

2 jalapeno peppers, halved and seeded

1 teaspoon olive oil

Salt and freshly ground pepper

Vegetable oil for frying

4 flour tortillas

 

Guacamole: 

1 ripe avocado

1 tablespoon lime juice

 

Topping:

3 tablespoons sour cream

1 tablespoon lime juice

2 tablespoons chopped cilantro

2 cups shredded rotisserie chicken, skin removed

1 cup sliced green onions

1 tomato, seeded, and chopped

2 cups shredded iceberg lettuce

 

METHOD

Preheat oven to 400 F. Place jalapenos on baking sheet. Brush with 1 teaspoon of oil. Season with salt and pepper. Roast for 15 to 20 minutes, or until tender and wilted. Cool, skin and chop.

Pour 1/4-inch oil in a small skillet over medium heat.

Fry tortillas for 1 to 2 minutes a side or until golden. Drain on paper towel. Repeat with remaining shells.

Mash avocado with back of a fork. Stir in lime juice and season with salt and pepper. Reserve.

Combine sour cream and chopped cilantro in small bowl. Set aside. Combine shredded chicken and roasted jalapeno.

Spread each tostada shell with 3 tablespoons of guacamole and top with 1/2 cup of chicken mixture. Garnish with green onions, tomatoes and lettuce. Drizzle with cilantro cream.

 

SUGGESTED WINE PAIRINGS

Lucy has referenced children in her introduction to the tostadas, so permit me to start with a non-alcoholic suggestion: lemonade. You can festively rim the glasses with sugar and call them “margaritas,” an enchanting word for kids to pronounce. Lemonade would suit the entire menu, in fact. For adults, the genuine margarita – 1 ounce tequila, 1 ounce fresh lime juice and 2/3 ounce triple sec shaken with ice – is a fine choice for all three recipes. So is a bloody Mary. On the wine side, keep things zippy or boldly fruity or both. These are spicy-zesty dishes that call for punchy fruit. Sauvignon blanc is ideal if you favour white. Good reds include zippy Beaujolais or fuller-bodied Chilean merlot or California red zinfandel (though the crisp, light salad rolls really beg for white). - Beppi Crosariol

10.04.2013
Published in Recipes

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Fesenjan is a fabulous Iranian stew of chicken or duck cooked with walnuts and pomegranate molasses. It is thick and rich with a nutty sweet and sour taste. Serve over rice. If you can’t find pomegranate molasses, make your own by reducing 3 cups pomegranate juice, 1/2 cup sugar and 1/4 cup lemon juice until thickened.

Prep time: 25 minutes

Ready in: 1 hour

Serves: 4

 

INGREDIENTS

1 1/2 cups walnut halves or pieces

2 teaspoons salt

1 teaspoon freshly ground pepper

2 teaspoons cinnamon

2 teaspoons turmeric

2 teaspoons ground coriander

1 teaspoon ground cardamom

750 grams (11/2 pounds) boneless, skinless chicken thighs, cut in half

1 tablespoon olive oil

1 tablespoon butter

1 large onion, chopped

2 cups chicken stock

1/4 cup pomegranate molasses

2 teaspoons sugar

1/4 cup coriander leaves

2 tablespoons pomegranate seeds

 

METHOD

Preheat oven to 350 F.

Toast walnuts in a skillet over medium heat until browned, about 3 minutes. Finely grind in a food processor.

Combine salt, pepper, cinnamon, turmeric, coriander and cardamom in a small bowl. Season chicken with 1 tablespoon of spice mixture. Reserve remainder.

Heat oil and butter in a large skillet on medium-high heat. Add chicken and sear on each side for 2 minutes or until brown. Transfer chicken to an ovenproof casserole dish.

Add onion to hot skillet and sauté 5 minutes or until edges are just beginning to brown. Add remaining spice mixture, stir together and sauté for 30 seconds. Add chicken stock and pomegranate molasses and bring to a boil. Stir in ground walnuts and sugar. Season well with salt and pepper. Pour sauce over chicken.

Bake uncovered for 15 to 25 minutes or until chicken is cooked through. Garnish with coriander leaves and pomegranate seeds.

27.02.2013
Published in Recipes

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Chinese New Year can last up to 15 days, offering plenty of opportunities to feast with family and friends on delicious traditional dishes. Rice cakes stir fried with pork is a popular choice, as is steamed fish with uncut noodles, which symbolize longevity. But rice-pot dishes are my favourite. I especially enjoy these comfort-food recipes because they are so easy to make and serve. This spicy, tangy chicken-and-mushroom combination with sweet undertones has become my go-to dish for all kinds of gatherings, as everyone loves it and the spicy citrus sauce offers a grown-up touch. It goes nicely with a snow pea salad or stir-fried baby bok choy with oyster sauce.

Prep time: 40 minutes (including marinating time)

Ready in: 65 minutes

Serves: 4

 

INGREDIENTS

Chicken:

500 grams (1 pound) boneless, skinless chicken thighs, sliced in half

2 tablespoons finely chopped shallots

2 tablespoons finely chopped ginger

2 tablespoons finely chopped garlic

2 tablespoons soy sauce

1 teaspoon sugar

3 tablespoons vegetable oil, divided

Salt and freshly ground pepper

8 large shiitake mushrooms, stems removed, cut in half

 

Rice: 

1 1/2 cups Thai jasmine rice, rinsed

2 cups chicken broth or water

1 teaspoon sriracha (Asian chili sauce)

1/2 cup green peas

1/2 cup finely chopped green onions

1 tablespoon chopped mint or coriander

 

Spicy citrus sauce:

1 teaspoon grated ginger

1 tablespoon sriracha sauce

1 tablespoon fish sauce

1/4 cup water

2 tablespoons lemon juice

2 tablespoons lime juice

1 tablespoon plus 1 tsp brown sugar

2 tablespoons chopped fresh mint

 

METHOD

Place chicken thighs in bowl. Combine shallots, ginger and garlic in separate bowl. Toss chicken with half of this mixture and all of the soy sauce and sugar.

Heat 2 tablespoons of oil in a skillet over a medium-high heat. Remove chicken from marinade, season with salt and pepper and add to pan. Fry 1 to 2 minutes on each side or until golden-brown but not cooked through. Remove from pan, add mushrooms and sauté 1 minute or until softened.

Season mushrooms with salt and pepper and set aside. To prepare the rice, heat the remaining tablespoon of oil in a large, heavy pot over medium heat. Add the remaining shallot mixture and sauté for 30 seconds. Stir in the rice, chicken broth (or water) and sriracha. Bring to a boil. Reduce heat to low and place chicken pieces and mushrooms over the rice. Cover and simmer for 10 minutes.

Scatter in peas and cook, covered, until both rice and chicken are cooked (about 7 to 10 minutes longer). Spoon into a serving bowl or serve from the pot. Garnish with green onions and mint or coriander. If there is a layer of rice that is slightly browned and sticking to the pot, this is considered a delicacy.

To make the spicy citrus sauce:

Combine the ginger, sriracha sauce, fish sauce and water. Stir in lemon juice, lime juice, brown sugar and fresh mint. Let sit for one hour before serving. The sauce should be served in a sauce boat so diners can drizzle it over their food as desired.

18.02.2013
Published in Recipes

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Tanya Holland, owner of Brown Sugar Kitchen and B Side Barbecue in Oakland, Calif., serves unforgettable crunchy and flavourful fried chicken as well as rich, smoky barbecue. She trained at the prestigious La Varenne cooking school and worked in top restaurants around the U.S., but when she opened her own placed, she turned to her roots for Southern-inspired dishes. Her spectacular take on fried chicken is traditional, spicy and crisp. Holland serves this in true Southern fashion with waffles, but I prefer buttermilk mashed potatoes and crisp green beans.

Prep time: 10 minutes

Ready in: 30 minutes, plus marinating overnight

Serves: 4

 

INGREDIENTS

1 tablespoon dried tarragon

1 tablespoon paprika

1 tablespoon onion powder

1 tablespoon plus 2 teaspoons kosher salt, divided

1 tablespoon plus 1 teaspoon ground black pepper, divided

2 teaspoons garlic powder

1 teaspoon dried oregano

1 teaspoon dried thyme

1 teaspoon cayenne pepper

1 1.5-kilogram (3 1/2-pound) chicken, cut into 8 pieces

2 tablespoons fresh finely chopped parsley

1 cup buttermilk

1 1/2 cups all-purpose flour

Vegetable oil for frying

 

METHOD

Mix tarragon, paprika, onion powder, 2 teaspoons salt, 1 teaspoon black pepper, garlic powder, oregano, thyme and cayenne together in a small bowl. Place chicken in a large bowl and sprinkle with spice mixture and parsley, tossing to coat. Pour buttermilk over chicken. Cover and refrigerate overnight.

Remove chicken from marinade. In a large bowl, combine flour, remaining 1 tablespoon salt, and remaining 1 tablespoon black pepper. Dredge chicken pieces in seasoned flour.

Pour oil into a large pot to a depth of 3 inches and heat over medium-high heat until a thermometer reads 350 F. Add as many chicken pieces as possible without crowding the pan. Cook chicken pieces, turning occasionally and adjusting heat to keep oil between 340-350 F, until deep golden and cooked through. Smaller pieces will take 5 to 7 minutes and larger pieces will take 12 to 15 minutes. Remove chicken to a rack and allow to rest 5 minutes before serving.

 

WINE PAIRING

By all means stick with sauvignon blanc, its citrusy tang is able to offset the oil. But there are slightly better options. Sparkling wine works nicely because of the palate-cleansing bubbles as well as the acidity, though I grant most people would find “celebratory” sparkling wine and fried chicken strange table fellows. Riesling and gewürztraminer go beautifully with the herbs and spices in the batter. ForIf you prefer red, try go crisp, such as Beaujolais or barberaBeppi Crosariol

30.01.2013
Published in Recipes