Chicken Kebabs with Avocado Dip

I’m back to college and trying to juggle studying, children, and work with my personal life. That means less time to share recipes but I haven’t stopped cooking. Cooking gives me a break from studying and relaxes me. This is a rather simple recipe I found in Jamie Oliver’s book titled Jamie does Spain, Italy, Morocco, France, etc. etc. Love his recipes and books and this one is simple and delicious.

Ingredients;
4 boneless chicken breasts
4 pitas or flatbreads (Olga bread works well)
1 lemon

For the marinade;
Fresh ginger, peeled and finely grated, thumb size piece
1 TBS hot paprika
1 tsp turmeric
1 tsp coriander
3 TBS olive oil
sea salt and freshly ground pepper

For the avocado dip;
2 ripe avocados
1 tsp ground cumin
2 cloves garlic, peeled and very finely chopped
1 fresh green or red chile, de-seeded and finely chopped
2 TBS extra virgin olive oil
Juice of 1 lemon

Directions;

Cut chicken into pieces for kebabs and mix marinade ingredients together, combine with chicken and cover with plastic wrap, place in fridge for 30 minutes or overnight. Make avocado dip and set aside. Place chicken pieces on skewers, grill for 5-7 minutes on each side and serve with bread and avocado dip.

Charlie’s Chicken

One of my best friends, Sharlene, made this dish at her Christmas party this year and my children and I loved it so I copied it down and gave it a try. I haven’t perfected it yet but I will keep trying. Charlie is her father in-law and this is his recipe.

Ingredients;

1/4 cup flour
1/4 tsp. pepper
2 tsp. salt
Dash thyme
3 to 4 lbs chicken tenders
1/4 to 1 cup olive oil and butter combined
4 green onions sliced
1/2 cup mushrooms sliced
2 TB lemon juice
1 tsp. sugar
1/3 cup apple juice

Directions;

Mix flour, 1 tsp. salt, pepper, and thyme in plastic bag, add chicken and shake to coat well. Brown chicken in oil/butter and remove to casserole dish.
Add onions and mushrooms to sauté pan that you used to cook chicken and simmer for 3 minutes, add vegetables to casserole dish. Mix lemon juice, sugar, 1 tsp. salt, and apple juice together and pour over chicken.
Bake at 325 degrees covered with foil for 60 minutes.

Roy Choi’s Stir-Fried Chicken Henhouse Bowl

 

I bought this wonderful cookbook titled Secrets Of The Best Chefs by Adam Roberts. The selling point of the entire book is the inclusion of this delicious recipe by Roy Choi. Ever since the first time I made this a month or so ago I’ve been craving it; it’s time to make it again tonight. But first, lets share it with anyone out in internet land that wants to try it and have their flavor senses thank them. To start, you must make his sweet chili sauce, it is an integral part of the dish and cannot be omitted.

Sweet Chili Sauce

This very spicy, slightly sweet sauce can be used on all types of protein or just plain rice. You can omit some ingredients, as I did, because I was unable to find everything and I needed it a little less spicy for the children, but don’t skip the key ingredients. Key to this sauce is the chili sauce, citrus, herbs, onion, garlic, and ginger.

Ingredients;

1 (10-ounce) bottle Mae Ploy sweet chili sauce
2/3 cup loosely packed Thai basil leaves
2/3 cup loosely packed cilantro leaves
1/3 cup freshly squeezed orange juice (1 med orange)
1/2 cup freshly squeezed lime juice (5 med limes)
1 medium yellow onion, peeled and coarsely chopped
8 medium cloves garlic, peeled and slightly chopped (to get them started, the blender will do the rest)
3 TBS sriracha hot sauce
2 TBS Korean crushed red pepper
2 TBS toasted sesame seeds
2-inch piece of ginger, peeled and coarsely chopped
1 dried Anaheim chili, stemmed and coarsely chopped (optional)
1 Serrano chili, stemmed and coarsely chopped (optional)
4 tsp. kosher salt
4 tsp. Korean chili paste
1 tsp. freshly ground black pepper

Directions:

Add all of the ingredients to a blender. Blend for 1 minute, until you have a smooth puree. Taste to adjust for citrus, heat, and salt. Use immediately or refrigerate in a jar for later use. The sauce will last for about 1 week in the refrigerator.

Henhouse Bowl

Ingredients;

Canola oil
1/2 yellow onion, peeled and thinly sliced
1 cup cooked chicken, diced
1/2 cup cleaned and sliced Chinese broccoli or whole spinach leaves or a combination
2 cups cooked rice
1/2 cup Sweet Chili Sauce, plus more to taste
A big handful of cilantro leaves, plus more for later
A big handful of Thai basil leaves, plus more for later
1 or 2 red fresno chilies, thinly sliced
A few TBS of toasted sesame seeds
A three-finger pinch of fried shallots
2 fried eggs (optional)

Directions:

Set a wok on high heat. Swirl 3 TBS canola oil until it’s hot, add the onions. Lower heat and let the onions cook. When they start to brown, remove to bowl and set aside. Add more oil, add chicken, warm chicken and remove to onion bowl. Add more oil, increase heat, add the greens, stir until wilted, add to onion and chicken bowl. Oil again, add rice, flatten like a pancake. Allow to sit for a bit, lower heat, sizzle a minute, start moving it around. You don’t want a film on the bottom; you want the rice to be in direct contact with the heat. Slowly cook and warm rice without adding color. Add onions, chicken, and greens to wok and stir. Add the chili sauce. Stir and taste. Add cilantro, basil, sesame seeds, and fried shallots and top with the same and a fried egg.

If you want to use fresh chicken and not leftover or a cooked rotisserie marinate for 30 minutes in the refrigerator with;

1/2 cup lime juice
1/2 cup soy sauce
1/4 cup toasted sesame oil
1 med Asian pear (grated)
1 tsp. freshly ground pepper

Pat very dry and cook the chicken in the 1st step instead of the 2nd step, before cooking the onions.

Fried Shallots

You want the shallots and oil to come up in temperature together. So add sliced shallots to a pan of cold canola oil. Slowly bring up the heat and cook, until the shallots are deep golden brown.

Chicken Teriyaki

 

My daughter loves Asian inspired dishes and chicken teriyaki with steamed rice is one of her favorites. There are many teriyaki recipes out there but this one is really yummy and simple. Found on foodnetwork.com by Nigella Lawson.

Ingredients;

  • 2 TBS sake (Japanese Rice Wine)
  • 1/4 cup mirin (sweet Japanese rice wine)
  • 1/4 cup soy sauce
  • 2 TBS light brown sugar
  • 2 tsp grated fresh ginger root
  • Splash sesame oil
  • Chicken breast
  • 1 tsp peanut oil
  • Sushi rice

Directions;
Combine the sake, mirin, soy sauce, brown sugar, ginger and sesame oil in a bowl. Slice the chicken into strips and place in the sauce for 15 minutes.

Heat the peanut oil in a sauté pan and add the chicken, sauté until cooked on the outside and then add the remaining teriyaki sauce. Cook thoroughly.

Serve with cooked rice.

Coq Au Vin

Every other Friday my best friend Dawn comes over with her son and I make a new dish. Having a meal with friends makes it so much more fun. This recipe called for adding cognac and then lighting it on fire. That was a blast and now I want to find more dishes that I get to light on fire. This is the one and only Julia Child’s recipe from Mastering the Art of French Cooking.

Ingredients;
3 to 4 oz chunk of lean bacon
2 TBS butter
2 – 3 lb chicken, cut up.
1/2 tsp salt
1/8 tsp pepper
1/4 cup cognac
3 cups full-bodied red wine
1 to 2 cups chicken or beef stock
1 bay leaf
1/2 TBS tomato paste
2 cloves mashed garlic
1/4 tsp thyme
12 to 24 brown-braised onions
1/2 lb sauteed mushrooms
salt and pepper
3 TB flour
2 TB softened butter

Directions;
Remove the rind of the bacon and cut into lardons. Simmer for 10 minutes, rinse in cold water and dry. Use a 10 inch fireproof casserole dish. Saute the bacon slowly in hot butter (2 TB) until it is lightly brown. Remove to a side dish.

Dry the chicken thoroughly. Brown it in the hot fat. Season the chicken, return bacon, cover and cook for 10 minutes turning the chicken once.
Uncover and pour in the cognac. Averting your face, light the cognac with a match and shake until the flames subside.

Add wine, stock, tomato paste, garlic, and herbs. Bring to simmer, cover and simmer for 25 to 30 minutes. While the chicken is cooking prepare the onions and mushrooms.

Recipes are as follows:

Brown Braised Onions

Ingredients:

18-24 peeled white onions about 1 inch in diameter

1 Tbs butter

1 1/2 Tbs oil

1/2 cup beef stock, wine, or water. (red or white wine is fine)

salt and pepper to taste

A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme.

When the butter and oil are bubbling in the skillet, add the onion and saute over moderate heat for about 10 minutes. Pour in the liquid, season to taste, add the herbs. Cover and simmer for 40-50 minutes.

Sauteed Mushrooms

Ingredients:

2 Tbs butter

1 Tbs oil

1/2 lb fresh mushrooms

Directions:

Heat the butter and oil and as soon as it starts to foam add the mushrooms. Toss and shake the pan for 4-5 minutes. As soon as they have browned

Returning to Coq Au Vin recipe

Remove the chicken to a side dish.

Simmer the chicken cooking liquid for a minute or two skimming off the fat. Raise heat and boil rapidly, reducing the liquid to about 2 1/4 cups. Season and discard bay leaf. Blend the butter and flour into a paste and beat into hot liquid with a wire whip until thick enough to coat a spoon.

Place chicken, onions, and mushrooms together and baste with sauce.

Fried Chicken

 

I haven’t had much luck with making fried chicken, until this recipe. I found this recipe in the book Secrets of the Best Chefs by Adam Roberts. This is Angelish Wilson’s recipe and I can’t get over how simple it is.

 

Ingredients;
1 to 2 (4 pounds) chickens cut into pieces
Kosher salt and freshly ground pepper
1 to 2 cups all-purpose flour
1 quart vegetable oil

Directions;
3 hours before you want to fry, clean the chicken, pat dry and season with salt and pepper.
Cover and refrigerate. 1 hour before frying remove from fridge and bring to room temperature.
Set up 2 bowls. One of room temperature water and the other of flour. Heat the oil. In large stock pot or dutch oven , pour in the vegetable oil and do not fill it more than halfway. Heat until it reaches 370 degrees. Dip each piece in water than the flour than place in oil. Cook 15 to 20 minutes, turning every so often.

Crunchy Garlic Chicken

 

 

This recipe is from Jamie’s Food Revolution cookbook. This book has healthy and low-cost meals. If you were able to watch his Food Revolution show you know how he went into homes within the USA and tried to coax them into eating healthier. He is truly an inspiration. Loved this recipe but I recommend adding more spice.

A note from Jamie;

“The crumbing technique is so versatile – you can prepare pork, turkey or even cod in exactly the same way. As there is olive oil in the crumb mixture, you can grill, fry, roast, or bake the meat dry in the oven and it will go lovely and golden.”

Ingredients;

  • 2 skinless chicken breast fillets (about 8 ounces each)
  • 3 cloves of garlic
  • 2 lemons
  • 15 Saltine crackers (preferably unsalted tops)
  • 2 tablespoons olive or vegetable oil
  • 8 sprigs of fresh Italian parsley
  • 1/8 teaspoon sea salt
  • freshly ground black pepper, to taste
  • ¼ cup all-purpose flour
  • 1 large egg plus one egg white
  • Lemon wedges, for serving

Directions:

Cut each chicken breast into 2 equal pieces. Put a square of plastic wrap over each one and pound a few times with a mallet until they are more or less the same thickness. Peel the garlic and zest the lemons. Put your crackers into a food processor with the oil, garlic, parsley sprigs, lemon zest, and the salt and pepper. Blend until the mixture is very fine, then pour these crumbs onto a plate. (If using a blender, leave out the oil and chop the parsley roughly and the garlic finely. Add the garlic and parsley after the crackers are pretty much blitzed and mix in the oil once you’ve dumped the mixture onto a plate.)

Sprinkle the flour on to a second plate. Crack the egg into a small bowl, add the white, and beat with a fork. Lightly score the underside of the chicken breasts. Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated.

To cook your chicken:

Preheat your oven to its highest temperature (475°F). Place your chicken on a nonstick sheet pan. Cook for 10 minutes, flip the chicken and cook for 5 minutes or until the chicken is cooked through, golden and crisp (no trace of pink at the center of the thickest part). You can check by making a small cut in a piece or two.

 

Chicken Parmesan

 

 

IMG_3459

I made this the other night and my son devoured it like he was a paramedic, it was funny. Our favorite restaurant in Brentwood, Cap’s, serves an outstanding chicken parm and I have tweaked the sauce to resemble there’s. This means I add a bit more sugar while trying to get the delicate salty and sweet balance a chicken parm should have. Recipe is Tyler Florence’s.

Ingredients

  • 1/4 cup extra-virgin olive oil, plus 3 tablespoons
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 2 bay leaves
  • 1/2 cup kalamata olives, pitted
  • 1/2 bunch fresh basil leaves
  • 2 (28-ounce) cans whole peeled tomatoes, drained and hand-crushed ( I uses pureed tomatoes to make this step easier)
  • Pinch sugar
  • Kosher salt and freshly ground black pepper
  • 4 skinless, boneless, chicken breasts (about 11/2 pounds)
  • 1/2 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 TBS water
  • 1 cup dried bread crumbs
  • 1 (8-ounce) ball fresh buffalo mozzarella, water drained
  • Freshly grated Parmesan
  • 1 pound spaghetti pasta, cooked al dente

Directions

Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.

Preheat the oven to 450 degrees F.

Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.

Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.

Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.

Delectable Marinated Chicken Thighs

 

I was looking for a marinade for the boneless, skinless, chicken thighs that I wanted to BBQ later. I came across this one on Allrecipes.com I did not have the smoke flavoring or sesame seeds and my son dislikes teriyaki sauce so I omitted all three ingredients. Also, I used olive oil instead of canola oil. The children devoured the chicken and my son’s friend, who joined us for dinner, asked me to let him know the next time I am making these so he can join us again. It was a hit.

Ingredients:

  • 2 TBS Worcestershire sauce
  • 2 TBS low sodium soy sauce
  • 2 TBS teriyaki sauce
  • 1 tsp liquid smoke flavoring
  • 1 TBS molasses
  • 1 TBS sesame seeds
  • 1 TBS brown sugar
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/4 tsp garlic pepper
  • 2 tsp minced garlic
  • 1/4 cup canola oil
  • 8 skinless, boneless chicken thighs

Directions:

Mix together Worcestershire sauce, soy sauce, teriyaki sauce, liquid smoke, and molasses in a resealable plastic bag until the molasses has dissolved. Add sesame seeds, brown sugar, paprika, garlic salt, garlic pepper, minced garlic, and canola oil; mix well. Coat chicken thighs with the marinade, seal, and marinate for 4 hours in the refrigerator, redistributing the chicken in the marinade occasionally.

Preheat an outdoor grill for medium heat.

Remove chicken from marinade and shake off excess. Grill on preheated grill until the chicken has reached an internal temperature of 165 degrees F (75 degrees C), and is firm and opaque, about 12 minutes per side. Discard any remaining marinade.