Category Archives: Chickie

Mediterranean chicken

Mediterranean chicken over cauliflower carrot mash

We don’t do much chicken here at 488, but last night we loved every last bite of this fabulously flavorful and warming dish.  It was cold and beautiful big flakes of snow were steadily falling as I warmed up the oil and got ready to create our dinner.  The house was soon filled with the aromas of the sunny mediterranean as the chicken browned and the wine and tomato-based sauce simmered on the stove.  It was about this time that I cranked up the volume of the NCAA basketball tournament and poured myself a big glass of Sauvignon Blanc–what a way to end the day!  Soon enough, it was time to sit down for dinner.  Let me tell you, it was absolutely amazing.  The briny olives and capers were tempered by the sweet garlic and wine and the savory, simple chicken.  I served the chicken over my cauliflower carrot mash, which added even more sweetness to the meal.  We started the meal with a simple, but spicy mustard green salad with a garlic balsamic dressing and washed it all down with some sparkling water AND another glass of wine.  Andy went on and on about the diverse, strong, yet comforting flavors in our meal–it was the perfect combination from start to finish.  We like live chickens roaming the farm, laying eggs, better than those found in the grocery store, so it probably won’t happen again here at 488 anytime soon, but it will definitely happen again!

Oh, and we have faired pretty well in our bracket so far– 14-4.  How does yours look?

Bon Appetit!

Mediterranean chicken

Servings ~4-6 (we love leftovers!)

  • 2# deboned chicken–we used a combo of breasts and thighs.  Free range, antibiotic, hormone free!
  • salt, kosher or sea, to taste
  • freshly ground pepper, to taste
  • chipotle pepper flakes, to taste
  • 2 T vegetable oil, coconut oil, or olive oil
  • 1 red bell pepper, julianned
  • 1 c dry white wine
  • 1 c chicken broth
  • 2 T capers, chopped fine
  • 1/2 c black olives, sliced
  • 1 14 oz can fire roasted tomatoes
  • 4 cloves of garlic, crushed
  • 4 oz prosciutto, chopped
  • 2 T red onion, finely diced
  • 1 T dry oregano, double if using fresh
  • 1/2 T dry thyme, double if using fresh

In a large skillet, heat the oil over medium high.  Sprinkle salt and pepper over the chicken and brown it–2-3 minutes per side.  Remove the chicken from the pan.  Add the proscuitto, chipotle pepper flakes, and bell pepper slices to the pan and cook until the proscuitto starts to brown.  Reduce the heat to low.  Add the garlic and cook another minute or two.  Add the wine to deglaze the pan.  Add the oregano, thyme, canned tomatoes, and chicken broth, stir well and cook for about 2 mintues.  Add the capers, olives, and chicken to the pan and spoon the sauce over the chicken.  Sprinkle the red onion over the chicken.  Cover and cook for 30-40 minutes, until the chicken falls apart (you may need to cook it longer).   Stir once or twice while it is simmering to keep the chicken well covered with the sauce.  Taste the sauce and adjust the seasonings as needed.  If you want the sauce to thicken a little more, remove the lid and cook for 5 minutes or more.  Serve over a big scoop of cauliflower carrot mash (it would also be delicious served over rice, quinoa, or regular garlic mashed pots).  ENJOY!

 

 

 

Burmese chicken booyah

Booyah Burmese Chicken Curry

This is my very favorite curry–EVER!  The Mr. and I have been enjoying this one for at least the past eight years–wow, hard to believe it has been that long…

Anyway, I have already told you about our courtship days and the time and money we spent eating out in KC.  Once we got serious about cooking and eating at home, I knew that being able to make a good curry was an important ingredient to our success!  As you also know, curries are not my specialty, though I am getting much better!  Somehow, with a little google guidance and sheer luck I managed to create this delight!  There is one ingredient in the curry that is tough to get, but is critical to the crazy good flavor–the sour paste.

Important! Sour paste

I purchased it by accident at our local (Mission, KS at the time) Asian grocery, decided to use it simply to get rid of it, and it stuck!  Boy did it stick.  I have tried this curry recipe without it–just using extra red curry paste and many other substitutes, but nothing compares.  Nowadays, I purchase it in bulk online through importfood.com .  Their prices and service are very good, so give them a try if you can’t find it where you live.

Anyway, this curry reminds me of a cross between tikka masala and massaman chicken–rich with tomatoey, creamy, and spicy eastern flavors.  You will have to try it to understand the depth of unique flavors layered so neatly in this curry.  Serve this with my Indian corn flatbread and atop my pea and sweet onion rice.  This is another good one to serve when you have guests coming for dinner because you can make it way ahead of time and just let it slow simmer until you are ready to stop talking and start eating!  I like a nice light white wine with this dish, but last night I had an oaky Cabernet already corked so I decided to give it a try.  It worked beautifully!

Tull-ee-ho!

Burmese chicken booyah

Servings:  6

  • 2 # boneless chicken thighs, cut in bite size pieces
  • 1/4 c grape seed (or veg) oil
  • 8 shallots, very thinly sliced
  • 1 can sour paste
  • 1/2 T curry powder
  • 1 c water
  • 1 1/2 c Silk’s original coconut milk
  • 1/4 c tomato puree
  • 2 T fish sauce
  • 1 T palm sugar or regular sugar
  • 2 medium tomatoes, cut into wedges
  • 1 t red curry paste
  • 1 bunch cilantro, chopped

In a large saute pan, heat grapeseed oil over low.  Stir fry the shallots until they are browned and tender.  Drain, reserving the oil in the pan, and set aside the shallots.

Reheat the oil over medium/low and add the chicken.  Stir in the curry powder well and cook for a few minutes.  Add the water, fish sauce, sour paste, red curry paste, and tomato wedges, cover and cook for 10-15 minutes.  Add the coconut milk and sugar and continue to cook uncovered over low heat for 20-30 minutes–until the curry begins to thicken.  Serve with a healthy sprinkle of cilantro and caramelized shallots as the garnish.

 

Moroccan Chicken

 

Browned chicken ready for more cooking

 

I love serving this dish when I have guests coming for dinner.  It is beautiful, savory, and simple to prepare.  It does need to simmer for at least an hour, which actually makes it an even better dish for a dinner party!  You can get it started and then just leave it alone to simmer while you clean up the kitchen, set the table, prepare the arrival cocktails, and put on your party dress!  Then when you are ready to serve, you have a hot, fully flavored, and brightly colored dish to impress even the pickiest guests!  They will think you sweated away in the kitchen for hours over this one!  I told you it was perfect!

We usually eat this over a moroccan quinoa or millet, but last night I had some aging new potatoes and thought I would give them a trial run for this dish.  Oh wow, sure glad I did!  I just stuck them (whole, unpeeled) in a salted boil for about 25 minutes (this will vary depending on their size) and they were the perfect texture.  For serving I just threw them in my serving dish, and used a fork for a super quick and rough smash.  The potatoes happily soaked up the broth from the Moroccan chicken and complimented the dish beautifully!  Plus, if you want to prepare them ahead of time, you can just drain the water, cover them and they will patiently wait to get smashed until you have enjoyed the welcome cocktail with your friends.   The chicken and broth will add enough heat to make it the perfect temperature for serving.

I guess you can tell I am a big fan of this one!  Even bigger since my sweet hubby suggested we put it on regular rotation here at the casa!  Now that is some glowing feedback!

Cheers to good eating!

 

Look at those gorgeous onions softening

 

Moroccan Chicken

4 Servings

  • 1.5 # deboned chicken thighs
  • 1 can garbanzos/chick peas
  • 2 white or yellow onions, roughly chopped
  • 2 T garlic, minced
  • 2 T ground cumin
  • 1 T ground chipotle pepper
  • 1 T turmeric
  • 2 t salt
  • 2 T oil (I use grapeseed, but any veg or canola will do)–not EVOO on this one
  • 1/3-1/2 c lemon juice

Dry chicken pieces with a paper towel.  Combine the cumin, pepper, turmeric and salt and put on a large plate.  Press the chicken into the dry mix, coating both sides well and massage lightly into the chicken.  You may need to mix up more of the dry mix if you run short –just don’t go chintzy on the rub!  Let marinade for 15 or so minutes.

Heat oil in a large non-stick frying pan (one with a well-fitting lid is best) to medium. You want the pan hot enough to brown the chicken in about 2 minutes without burning.  So cook each side for 2 minutes until nicely brown and pull from the pan and set aside.  Turn the heat in the pan down to low or medium low and add the onions.  Cook for 5-7 minutes, until it starts to soften.  Add the garlic and cook for about 2 minutes.  Add the garbanzo beans (and the juice from the can) and the lemon juice and cook for about 3 minutes.  Stir well and make sure the burner is on low.  Add the chicken to the pan scoop the onion and garbanzo bean mix on top of the chicken put the lid on the pan and let cook for 20 minutes.  Flip the chicken over and scoop the onion/garbanzo mix on top of the chicken again.  Place the lid back on the pan and cook for at least another 20 minutes.  The chicken should be falling apart at this point and ready to be served.  You can continue to slow simmer the dish until it becomes more like a stew if you want–just as you like! I have cooked this dish up to about two hours before.

Serve the moroccan chicken over roughly smashed new potatoes, Mediterranean couscous, or rice.  Garnish with a couple of steamed carrots.  A nice California chardonnay works very well with this savory meal.

Bon Appetit!

 

Colorful, delicious and easy chicken

 

 

ZaZING Turkey Loaf

As you already know, we do not eat a lot of meat here at 488.  We have a couple of exceptions and this super flavorful turkey loaf is one of them!  I found this delight on The Food Network and have tweaked it to better suit our palates.  This is wonderfully hearty and has just the right amount of ZING to keep you coming back for more!  Serve this with a big side salad and some crusty french bread to make a simple meal pretty flipping amazing.  Oh, and try to save some for ‘day-after’ meatloaf sandwiches–no condiments necessary!

ZaZING Turkey Loaf

Servings:  About 10

  • 2# lean ground turkey
  • 1 cup chopped fresh parsley
  • 1/2 c chopped marinated sun dried tomatoes + 2 t oil from the jar
  • 6 cloves minced garlic
  • 4 eggs, lightly beaten
  • 1 c panko bread crumbs
  • 1 c feta cheese crumbles
  • 2 t freshly ground black pepper
  • 2 t chipotle pepper flakes
  • 1 t kosher salt
  • vegetable cooking spray

Preheat oven to 375 degrees F.

In a large bowl place all ingredients.  Gently mix to combine all ingredients.  Pack the mixture into a lasagna pan that has been lightly coated with PAM cooking spray.  Bake for about 45 minutes covered.  Remove cover and bake another 15-20 minutes.  Remove from oven and let cool for 5-10 minutes before serving.

Bon Appetit!!!

Spicy thai chicken and potato soup

This is a nice change from traditional potato soup and will warm your belly nicely, I promise!

Spicy thai chicken and potato soup

Servings 4

1 # chicken thigh cut into bite-size pieces

1 onion, sliced

1 red bell pepper, sliced

1-2 T garlic

1 T oil

1 T red curry paste

1/2 T tumeric

1 T + curry powder (your favorite blend)

1 T fish sauce

1 squeeze ginger

1 T lime juice

2 t sriracha

28 oz chicken broth

14 oz coconut milk

Sweat the onion in oil in the stew pot for 5-10 minutes over med-low.  Add the garlic and bell pepper and cook for another 5-10 minutes (until soft).  Stir in the chili paste and chicken and cook for 5 minutes.  Add all other ingredients, turn heat down to low and cover.  Cook for at least one hour.  Adjust the seasonings to taste.

This would also be good with carrot coins to sweeten the broth a little more.  Eat this as a soup garnished with chopped cilantro and/or green onions or over a nice coconut rice!  Serve with a dark, heavily hopped beer or a Sauvignon Blanc.

Bon Appetit!



Chicken and Citrus Clay Pot

I made this for dinner last night and HAD to have a big bowl for breakfast this morning! It is soooo tasty! I think the addition of snow peas, sweet potato/yam cubes, and/or baby carrots would be very nice!

Chicken and Citrus Clay Pot

In a large clay pot add the following ingredients:

1 1/2 # chicken thighs

1 14 oz can reduced fat coconut milk

1 14 oz can stewed tomatoes

1 14 oz can garbanzo beans (with juice)

2 T cumin seeds

1/4 C lemon juice

1 T freshly ground black pepper

2 T soy sauce

2 T agave nectar (honey or just brown sugar would work fine)

1-2 T crushed chipotle pepper flakes

1 C frozen or fresh pineapple and mango

1 1/2  yellow onion chopped

1 1/2 red, yellow, or orange bell pepper julienned

2 T garlic

1 t cayenne pepper

Add salt to balance the heat and sweetness once the pot is fully cooked.  This will keep it from being to salty  Also, this dish may need more black pepper or hot pepper once it is cooked–adjust accordingly!!

Stir the ingredients well.  I like to put the fruit on the top so the juices run into the pot as they thaw and cook.  Place in a cold oven.  Start oven on 250 degrees F.  Cook for at least 2 hours.  Stir the pot well.    Raise temp to 350 degrees F and cook for another 1-2 hours.   I think the flavors are best if cooked for 5 hours or more.

Serve this over basmati rice cooked to your liking!