Category Archives: chicken

Chickpea Tagine with Chicken and Apricots

Title: Chickpea Tagine with Chicken and Apricots

From: The Minimalist

Ingredients:

2 tablespoons olive oil

4 skinless chicken thighs

1 large onion, chopped

1 tablespoon minced garlic

1 teaspoon minced fresh ginger

1 1/2 teaspoons ground coriander

1 tablespoon ground cumin

1 1/2 teaspoons ground cinnamon

1/2 cup chopped dried apricots

1 cup chopped tomato (fresh or canned or boxed, with juice)

2 cups cooked or canned chickpeas, drained, with the liquid reserved

1 to 2 cups chicken stock, bean liquid or water, or more as needed

1/2 cup bulgur

Salt and freshly ground black pepper

1/2 cup chopped fresh parsley, for garnish.

1. Put oil in a large, deep pot over medium-high heat. When oil is shimmering, add chicken and brown well on both sides; remove from pan and set aside. Reduce heat to medium, add onion to the pan and cook until soft, about 5 minutes; add garlic, ginger, coriander, cumin, cinnamon, dried apricots and tomato. Cook and stir just long enough to loosen any brown bits from bottom of pan.

2. Add chickpeas and 1 cup of stock or bean liquid to the pan and turn heat back to medium-high. When mixture reaches a gentle bubble, return chicken to the pan. Cover pot, turn heat to low and cook, checking occasionally to make sure the mixture is bubbling gently, for about 15 minutes or until tomatoes break down and flavors begin to meld. Stir in bulgur, adding more stock if necessary so that the mixture is covered with about an inch of liquid. Season with salt and pepper.

3. Cover and cook until the chicken and bulgur are both done, about 10 to 15 minutes. Taste, adjust the seasonings and serve in bowls garnished with parsley.

Yield: 4 servings.


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Filed under african, beans, chicken, stew

Baked Parmesan Garlic Chicken Wings Recipe

Title: Baked Parmesan Garlic Chicken Wings Recipe

From: Steamy Kitchen

Ingredients:

Ingredients:

1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon ground cumin
1 teaspoon kosher or sea salt (1/2 tsp table salt)
2 1/2 pounds chicken wings
2 tablespoons extra-virgin olive oil (or melted butter)
2 tablespoons minced fresh basil
2 garlic cloves, finely minced
1/4 cup grated parmesan cheese
1/2 teaspoon seasoning salt (like Lawry’s)
1 cup blue cheese dressing
1-2 teaspoons Dijon mustard (or to taste)

Directions:

1. Preheat oven to 425F. In a small bowl, mix together the oregano, rosemary, cumin and salt. Lay the chicken wings on a baking sheet and season the chicken wings with this mixture.

2. Bake the chicken wings for 20-25 minutes. While the chicken is baking, mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.

3. In a separate bowl, mix together the blue cheese dressing with the mustard (this is your dipping sauce)

4. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil (or butter) sauce. Serve with the blue cheese/mustard dressing.

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Filed under baked, cheese, chicken, garlic

Best Chicken and Dumplings

Title: Chicken and Dumplings

Serve 6 to 8. Published February 15, 2005.

Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.

Ingredients

Stew
5 pounds bone-in, skin-on chicken thighs
4 teaspoons vegetable oil
4 tablespoons unsalted butter (1/2 stick)
4 carrots , peeled and sliced 1/4 inch thick
2 ribs celery , sliced 1/4 inch thick
1 large onion , minced
6 tablespoon unbleached all-purpose flour
1/4 cup dry sherry
4 1/2 cups low-sodium chicken broth
1/4 cup whole milk
1 teaspoon minced fresh thyme leaves
2 bay leaves
1 cup frozen green peas
3 tablespoons minced fresh parsley leaves
Dumplings
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon table salt
1 cup whole milk
3 tablespoons reserved chicken fat (or unsalted butter)

Instructions

  1. 1. For the Stew: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

  2. 2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

  3. 3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

  4. 4. For the Dumplings: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

  5. 5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Following the photos below, drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

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Filed under chicken, cook's illustrated, dumplings, stew, veggies

Peruvian Roast Chicken with Garlic and Lime

Title: Peruvian Roast Chicken with Garlic and Lime
Serves 4

From: Cook’s Illustrated

Ingredients:

Note: You need a vertical poultry roaster for this recipe. If you don’t
have one, substitute a 16-ounce can of beer. Open the beer and pour out (or
drink) about half of the liquid. Spray the can lightly with nonstick cooking
spray and proceed with recipe.

3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh mint leaves
2 tablespoons kosher salt
3 medium garlic cloves, peeled and roughly chopped
1 tablespoon ground black pepper
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon sugar
2 teaspoons dried oregano
1 teaspoon minced habanero pepper
1 teaspoon zest and ¼ cup juice from 2 limes
1 (3 ½ to 4 pound) whole chicken

1. Process all ingredients except chicken in blender until smooth paste forms,
10 to 20 seconds. Using fingers or handle of wooden spoon, carefully loosen
skin over thighs and breast and remove any excess fat. Rub half of paste
beneath skin of chicken. Spread entire exterior surface of chicken with
remaining paste. Tuck wing tips underneath chicken. Place chicken in large 2-
gallon zipper top bag and refrigerate for at least 8 hour and up to 24 hours.

2. Adjust oven rack to lowest position and heat oven to 325 degrees. Place
vertical roaster on rimmed baking sheet. Tie chicken legs together and slide
over vertical roaster so chicken stands upright and breast is perpendicular to
bottom of pan. Roast until skin just begins to turn golden and instant-read
thermometer inserted into thickest part of breast registers 140 degrees, 45 to
55 minutes. Carefully remove chicken and pan from oven and increase oven
temperature to 500 degrees.

3. When oven is heated to 500 degrees, place ½ cup water in bottom of pan
and return to oven. Roast until entire skin is browned and crisp and instant-
read thermometer registers 160 degrees inserted in thickest part of breast
and 175 degrees in thickest part of thigh, about 20 minutes. Check chicken
halfway through roasting; if top is becoming too dark, place 7-inch square
piece of foil over neck and wingtips of chicken and continue to roast.

4. Carefully remove chicken from oven, and let rest, still on vertical roaster, 20
minutes. Using kitchen towel, carefully lift chicken off vertical roaster and onto
platter or cutting board. Carve chicken, and serve passing sauce separately.

Peruvian Chicken Sauce
Makes about 1 cup

1 large egg
2 tablespoons water
1 tablespoon minced onion
1 tablespoon juice from 1 lime
1 tablespoon minced fresh cilantro
1 tablespoon minced pickled jalapenos
1 medium garlic clove, minced or pressed through a garlic press (about 1
teaspoon)
1 teaspoon yellow mustard
1/2 teaspoon kosher salt
1 cup vegetable oil

Process all ingredients, except oil, in food processor, until finely chopped,
about 5 seconds. With machine running, slowly drizzle in oil in steady stream
until mayonnaise-like consistency is reached, scraping down bowl as
necessary.

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Filed under chicken, cook's illustrated, peruvian, roasted

Lemon Wings

Title: Lemon Wings

From: Wokking Mum

Ingredients:

  • 12 Mid-joint Wings
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • 4 tablespoon Light Soy Sauce
  • 2 tablespoon Sugar
  • 1 1/2 teaspoon Garlic Powder
  • 1 1/2 teaspoon Onion Powder

How to do it:

  1. Combine all ingredients together.
  2. Marinate overnight.
  3. Roast the wings in a preheat oven at 200C for 20 to 25 minutes.
  4. Turn the wings in between roasting.
  5. Serve immediately

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Filed under asian, chicken, citrus, lemon

Southern Chicken and Dumplings

Title: Southern Chicken and Dumplings

From: Southern Plate

Ingredients:

Chicken and Dumplings

3 or 4 chicken breasts
32 oz Chicken Broth (feel free to use water with bouillon cubes added)
1 can cream of chicken soup
1-10 count can Pilsbury layers biscuits
salt and pepper to taste
flour
Cook chicken breasts in approx. 4 c. of water until fork tender, about 45 minutes. Place broth in medium to large sized pot. Stir cream of chicken soup into gently boiling broth. Add salt and pepper to taste. Pull biscuits apart into three layers. Dip each layer into flour and then tear each layer into three pieces and drop into gently boiling broth mixture. Do not stir biscuits a lot, or they will cook up, only gently push dumplings down into broth as they float to the top. Cook about ten minutes after last dumplings are added. Add shredded chicken and turn on low until ready to serve. added, Tear up chicken, add to broth mixture.Turn to low until ready to serve.

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Filed under chicken, dumplings, soup, stew, winter

Chicken and Dumplings

Title: Chicken and Dumplings

From: Cook’s Illustrated

Ingredients:

Don’t use low-fat or fat-free milk in this recipe. Start the dumpling dough only when you’re ready to top the stew with the dumplings.
Serves 6 to 8

STEW:
• 5 pounds bone-in, skin-on chicken thighs
• Salt and ground black pepper
• 4 teaspoons vegetable oil
• 4 tablespoons (1/2 stick) unsalted butter
• 4 carrots, peeled and sliced 1/4 inch thick
• 2 celery ribs, sliced 1/4* inch thick
• 1 large onion, minced
• 6 tablespoons unbleached all-purpose flour
• 1/4 cup dry sherry
• 4 1/2 cups low-sodium chicken broth
• 1/4 cup whole milk
• 1 teaspoon minced fresh thyme leaves
• 2 bay leaves
• 1 cup frozen green peas
• 3 tablespoons minced fresh parsley leaves

DUMPLINGS:
• 2 cups unbleached all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup whole milk
• 3 tablespoons reserved chicken fat (or unsalted butter)

1. FOR THE STEW: Pat the chicken dry with paper towels, then season with salt and pepper. Heat 2 teaspoons of the oil in a large Dutch oven over medium-high heat until just smoking. Add half of the chicken and cook until golden on both sides, about 10 minutes. Transfer the chicken to a plate and remove the browned skin. Pour off the chicken fat and reserve. Return the pot to medium-high heat and repeat with the remaining 2 teaspoons oil and the remaining chicken. Pour off and reserve any chicken fat.

2. Add the butter to the Dutch oven and melt over medium-high heat. Add the carrots, celery, onion, and 1/4 teaspoon salt and cook until softened, about 7 minutes. Stir in the flour. Whisk in the sherry, scraping up any browned bits. Stir in the broth, milk, thyme, and bay leaves. Nestle the chicken, with any accumulated juices, into the pot. Cover and simmer until the chicken is fully cooked and tender, about 1 hour.

3. Transfer the chicken to a cutting board. Discard the bay leaves. Allow the sauce to settle for a few minutes, then skim the fat from the surface using a wide spoon. Shred the chicken, discarding the bones, then return it to the stew.

4. FOR THE DUMPLINGS: Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute. Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.

5. Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.

Variation:
CHICKEN AND DUMPLINGS WITH LEEKS AND TARRAGON
Follow the recipe for Chicken and Dumplings. Substitute 2 medium leeks, white and light green parts only, cut in half lengthwise and then into 1-inch pieces, for the carrots and celery. Substitute 3 tablespoons minced fresh tarragon leaves for the parsley.

VIDEO: http://www.americastestkitchentv.com/cookstv/preview/?Extcode=L0AN3BA00

Alternatives:

http://simplyrecipes.com/recipes/chicken_and_dumplings/

http://smittenkitchen.com/2007/12/chicken-and-dumplings/


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Filed under chicken, cook's illustrated, dinner, dumplings, main dish, stew