Chicken

Chicken Scallopini with Coating

Chicken+Scallopini+with+Coating.jpg

Makes 2 servings. 

This chicken dish is quick, crispy and delicious. I like it at room temperature as well. You can serve it cut into strips in a salad or paired with any grain and vegetable.

 

INGREDIENTS:

  • 2 chicken scallopini, about 6 ounces each  

  • 1 egg white

  • 2 tablespoons lemon juice

  • ½ teaspoon Kosher salt

 COATING:

  • 3 tablespoons white chia seeds

  • 2 tablespoons Dukkah

  • 2 tablespoons panko 

  • 3 tablespoons extra-virgin olive oil

PREPARATION:

  1. Cut scallopini into 3 pieces, (it is easier to handle) and pat dry. 

  2. In a deep plate, whisk the egg white, lemon juice and salt. Place the chicken in the dish.     

  3. Combine the coating ingredients and spread on a sheet of wax paper. 

  4. Heat the olive oil in a large skillet. 

  5. Dip the chicken into the coating and sauté on each side over high heat until there is still a trace of pale pink on the inside. It is very quick, about 1 minute on each side.

 
 

Cold Oven Roast Chicken

Cold Roast Chicken.jpg

Makes 4 servings. 

I must confess that when I first heard of this recipe, I was intrigued and quite skeptical. I have since made it several times and marvel how easy, tasty and moist the chicken is.

INGREDIENTS:

  • 8 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note)

  • 2 tablespoons extra-virgin olive oil

  • 1 head garlic, cloves separated, peeled

  • 1 bunch thyme

  • Lemon peel from one lemon cut into thin strips (See Note)

  • Kosher salt

  • Freshly ground black pepper.

  • Juice of 1 ½ lemons

PREPARATION:

  1. Choose a heavy pot, such as cast iron with a lid and large enough to fit the chicken with room in between the pieces. Coat the bottom with olive oil and add garlic, thyme and lemon peel.  

  2. Pat the chicken dry and season with salt and pepper. Place the chicken on top, skin side up. Pour the lemon juice over the chicken and cover the pot.   

  3. Place the pot into the cold oven, set the temperature to 450F and cook the chicken for 30 minutes. Remove the lid and continue cooking until the skin is golden and crisped, 15 -20 minutes.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs.

To cut the lemon peel, I use a lemon peeler and then I cut the peel into very thin strips. 

Serve the chicken with spoonfuls of pan juices and garlic.

 
 

Chicken in Tomato Sauce

Chicken in Tomato Sauce.jpg

Makes 4 servings.

Flavorful, easy to prepare and nutritious, this dish improves with time and is good reheated.

INGREDIENTS:

  • 4 tablespoons extra-virgin olive oil
  • 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
  • Kosher salt
  • Freshly ground black pepper.
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • One 14.5 ounce can crushed tomatoes
  • 8 sun dried tomato halves packed in oil, cut into thin strips
  • 2 tablespoon capers
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon Balsamic vinegar
  • 5 oregano sprigs plus some leaves for garnish

PREPARATION:

  1. Pat the chicken dry.
  2. Heat 2 tablespoons olive oil in a medium saucepan, add the chicken and sauté on both sides, briefly.
  3. Transfer to a dish and season with salt and pepper.
  4. Heat the rest of the olive oil, in the same saucepan. Add the onion and garlic and sauté, covered, until soft, about 4 minutes.
  5. Add the tomatoes, sun dried tomatoes, capers, crushed red pepper, vinegar and oregano sprigs. Place the chicken, side by side into the sauce and bring to a boil. Reduce the heat and cook gently, covered, for 15 minutes. Turn over and cook for another 15 minutes; the chicken should be tender.  
  6. Discard oregano sprigs.
  7. Season the sauce to taste and garnish with oregano leaves.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

 
 

Chicken with Honey and Lemon

Chicken with Honey and Lemon.jpg

Makes 4 servings.

This chicken dish is simple to prepare, well-seasoned, nutritious and delicious.

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • Kosher salt
  • Freshly ground black pepper
  • Chives, snipped with scissors for garnish

MARINADE:

  • 2 garlic cloves, finely chopped
  • 2 tablespoons lemon juice,
  • 2 tablespoons extra- virgin olive oil
  • 2 tablespoons low- sodium soy sauce
  • 1 tablespoon honey
  • 1 tablespoon Dijon mustard

PREPARATION:

  1. Pat chicken dry with paper towels and season lightly with salt and pepper. Place in a glass or non-reactive dish. 
  2. In a small bowl combine the marinade ingredients and coat the chicken. Cover with cling wrap and refrigerate for a few hours, turning the chicken once.
  3. Preheat the Broiler.
  4. Bring the chicken to room temperature.
  5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket and spoon over the marinade.
  6. Broil the chicken close to the heat source for 5 minutes.
  7. Turn the chicken over and broil for another 3 minutes. The chicken will be slightly pink on the inside.
  8. Remove from the oven, cover the chicken with foil and let rest for 1 minute. The chicken will continue cooking. 

TO SERVE:

 If you like, cut 3 partial incisions on the diagonal in the chicken and spoon the sauce over the chicken. Garnish with snipped chives.

 
 

Chicken Tagine

Chicken Tagine.jpg

Makes 4-6 servings.

This North African nutritious chicken stew with rich layers of fruity and spicy flavor is generally cooked and served in a clay pot-called tagine. It is better to make it a day before for all the flavors to blend.

The dish can be a meal in itself served with couscous and warm pita.

Do not be taken aback by the number of ingredients. Most of them are spices which one has in the pantry.

I like to serve it in bowls, with abundant sauce which the couscous absorbs.

INGREDIENTS:

  • 4 tablespoon extra-virgin olive oil
  • 1½ pound boneless, skinless chicken thighs, (6 pieces) each cut into 4 pieces
  • 1 large onion, coarsely chopped (See Note)
  • 4 garlic cloves, coarsely chopped
  • 2 inches ginger, finely chopped
  • 2 cups chicken broth
  • 14 ounces can crushed tomatoes
  • ¾ cup dried apricots, quartered
  • 1 small butternut squash, about 1½ pounds, (about 2 cups) peeled and cut into small pieces (See Note)
  • 1 cup green olives, pitted, halved
  • Zest from one lemon
  • 4 ounces baby spinach, discard some of the dangling stems

SPICE PASTE:

  • 1 generous teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper.
  • 2 teaspoons cinnamon
  • 2 teaspoons ground cumin
  • 2 teaspoons sweet paprika
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground coriander

PREPARATION:

  1. In a medium bowl combine 2 tablespoons olive oil and all the ingredients for the SPICE PASTE.
  2. Dry chicken with paper towels, add to the bowl and rub to coat well with the paste.
  3. In a heavy medium saucepan heat the remaining oil. Add the onion and the garlic and sauté until soft, about 5 minutes.
  4. Add the ginger, broth, tomatoes, apricots and squash. Bring to a boil, reduce the heat and cook covered for 10 minutes. Add the chicken, olives and lemon zest. Cook gently, covered, until both the chicken and the squash is tender, about 25 minutes.
  5. Add the spinach and bring to a boil.

NOTE:

If you find it difficult to peel squash, it is available already peeled.

I chop the onions and the garlic in a food processor fitted with the steel blade.

Be sure to quarter it all first.

 
 

Chicken with Shiitake Mushroom

Chicken with Shitake Mushrooms.jpg

Makes 4 servings.                  

Tasty, easy to prepare with a depth of flavor, this chicken recipe is a nice oven to table dish that can be served with rice, and many vegetables including steamed sugar snap peas, snow peas, or stir fried bok choy.  

INGREDIENTS:

  • 8 boneless, skinless, organic chicken thighs, about 6 ounces each (See Note)
  • 3 garlic cloves, finely chopped
  • 1 inch piece ginger, peeled, finely chopped
  • 2 tablespoons vegetable oil
  • 3 tablespoons low- sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon mirin (Japanese sweet rice wine)
  • 3 scallions including green parts, cut into thick rounds
  • 8 shiitake mushrooms
  • Kosher salt
  • Freshly ground black pepper

GARNISH:

  • ½ cup tightly packed flat leaf parsley, coarsely chopped

PREPARATION:

  1. Preheat the oven to 400F.
  2. Pat chicken dry with paper towel and season lightly on both sides with salt and pepper. Place skin side down (even though there is no skin) in an ovenproof dish (about 9 by 9 inches).   
  3. In a small dish combine the garlic, ginger, oil, soy sauce, sesame oil and mirin. Spoon over the chicken and scatter the scallions.
  4. Discard mushroom stems and wipe the caps with a damp paper towel. Quarter the caps and season lightly with salt and pepper.  Scatter over the chicken.  Cover dish with heavy foil and bake for 35 minutes.
  5. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Serve with accumulated juices, and garnish with parsley.

NOTE:

Organic chickens tend to be small, therefore in order to get the 6 ounce boned portions per person I use 2 thighs.

 
 

Miso Glazed Chicken Salad with Quinoa

Miso Glazed Chicken Salad.jpg

Makes 4 servings.

Wholesome and nutritious, this salad can be made even more wholesome by adding a variety of steamed vegetables, such as Haricots Verts, Brussels sprouts, cauliflower and broccoli. The quinoa adds a bit of texture.

INGREDIENTS:

  • 4 boneless, skinless chicken breasts, about 6 ounces each

  • Hearts of romaine lettuce, about 16 leaves, torn to manageable pieces.

QUINOA:

  • 1 tablespoon unsalted margarine

  • ½ teaspoon kosher salt

  • 1¼ cups water

  • 1 cup quinoa

MISO GLAZE:  

  • 1 tablespoon vegetable oil

  • 2 tablespoons white miso paste

  • 2 tablespoons mirin (Japanese rice wine.)

  • ½ teaspoon salt

DRESSING:

  • 3 tablespoons extra-virgin olive oil

  • ¾ tablespoon Dijon mustard

  • 1 tablespoon lemon juice, approx

  • ½ teaspoon kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. In a small saucepan bring to a boil, over high heat, the margarine, salt and water. Sprinkle over the quinoa, lower the heat, cover and cook for about 15 minutes, or until all the water is absorbed and the grains are tender Stir with a fork to fluff the grains. If the grains are not tender, add a tablespoon of hot water and continue cooking. Cool.

  2. In a small bowl combine the ingredients for the MISO GLAZE.

  3. Pat the chicken dry with paper towels and coat well with the miso glaze. Place in a glass or nonreactive dish. Cover with cling wrap and refrigerate for a couple of hours.

  4. Whisk together the ingredients for the DRESSING and set aside.

  5. Preheat the broiler.

  6. Bring the chicken back to room temperature.

  7. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.

  8. Place the chicken skin side down (where the skin would have been) in the basket and broil as close to the heat as possible for 5 minutes. Turn over and broil for another 3 minutes. The chicken should be slightly pink on the inside.

  9. Remove from the oven, cover the chicken with foil and let rest for 1 minute.

  10. When the chicken is cool, cut it into wide strips.

TO SERVE:

Toss the quinoa and the greens with the dressing and top with the chicken.

If you are adding vegetables, toss it all together

 
 

Chicken with Rosemary and Lemon

Chicken with Lemon and Rosemary 2.jpg

Makes 4 servings.

This dish has a robust flavor and a citrus sauce. It can be served from oven to table and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

  • 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
  • 1 lemon, rinsed, cut into 8 wedges
  • Bunch of rosemary
  • ¾ cup pitted Kalamata olives, halved
  • 3-4 tablespoons Balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Pat dry chicken and season lightly with salt and pepper. Place in an ovenproof dish that fits the chicken in a single layer. Add the remaining ingredients and combine well. Cover with cling wrap and leave at room temperature for a couple of hours.
  2. Preheat the oven to 400 F
  3. Place the chicken skin side down (where the skin would have been). Cover the dish with heavy foil and bake for 30 minutes. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.
  4. Serve with the sauce.

NOTES:

Organic chickens tend to be small, therefore in order to get 6 ounces boned portions per person I use 2 thighs.

If you are refrigerating the chicken, bring it back to room temperature before cooking.  

 
 

Chicken with Porcini Mushrooms

Makes 4 servings.                                                         

The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table. 

INGREDIENTS:

  • ½ ounce dried porcini mushrooms
  • ½ cup boiling water
  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 3 tablespoons extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • 2 tablespoons lemon juice
  • Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
  • Kosher salt
  • Freshly ground black pepper

PREPARATION:

  1. Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel). 
  2. Preheat the oven to 400F
  3. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
  4. Place chicken in an ovenproof dish in a single layer (what would have been skin side). 
  5. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
  6. Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
  7. Serve with the accumulated juices.
 
 

Cauliflower and Chicken Salad

Makes 4-6 servings.

This is definitely a non-traditional chicken salad. I like it because it has so few ingredients and those ingredients complement each other. It is simple to make, it is nutritious and by serving the dressing on the side you can gauge how much or little you like. Both the chicken and the cauliflower have a distinct flavor.    

INGREDIENTS:

  • 4 boneless skinless chicken breasts (about 6 ounces each)
  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • Kosher salt
  • Freshly ground black pepper
  • 1 medium cauliflower
  • Leaves from 10 tarragon sprigs
  • 2 tablespoons water.
  • Arugula or a mixture of different greens 

DRESSING:

  • 2 garlic cloves, coarsely chopped
  • ½ teaspoon kosher salt
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Freshly ground black pepper

PREPARATION:

  1. Preheat oven to 450F.
  2. Pat the chicken dry with paper towel. Place the chicken skin side down (where the skin would have been) in an oven-proof dish. Drizzle with 2 tablespoons olive oil and 2 tablespoons lemon juice. Season lightly with salt and pepper and scatter leaves from 5 tarragon sprigs.
  3. Cut the stalk and leaves off the cauliflower and discard. Cut the head into small florets and rinse. Place the cauliflower in an ovenproof dish, salt and pepper lightly, drizzle with 2 tablespoons olive oil and 2 tablespoons water. Scatter the remaining tarragon leaves.  
  4. Place the chicken and the cauliflower in the oven, side by side.
  5. Roast the chicken for about 12, minutes, turning it once. The chicken should be pink on the inside. Take it out of the oven and cover it with foil; it will continue cooking. Remove the foil after a few minutes, let the chicken cool completely and cut it into 1 inch strips.
  6. Roast the cauliflower for about 30 minutes; turning it once. It should be almost soft.  Let it cool as well.     

TO MAKE THE DRESSING:

  1. Coursely chop the garlic on a cutting board. Sprinkle with the salt and crush it with a knife until it becomes a paste.
  2. Place in a small dish and whisk in the remaining ingredients.
  3. Pour into a sauce dish.

TO SERVE:

Place the greens into a large bowl. Top with the cauliflower and the chicken with the accumulated juices. Serve the dressing on the side.

You can also pre-plate the salad.

 
 

Roast Chicken

Makes 4 servings.

I like to roast the chicken with nothing more than a few herbs and a lot of lemon. The chicken is moist enough that if you wish you can serve it with or without the pan drippings. 

INGREDIENTS

  • One 3 pound organic chicken (broiler)
  • Small bunch thyme
  • 2 cloves garlic, quartered
  • 1½ lemons
  • 3 tablespoons extra –virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 400F.
  2. Rinse and dry the chicken inside and out. Discard any fat or hanging skin.  
  3. Place the thyme, garlic and half of a cut up lemon into the cavity. 
  4. Grease a roasting pan with 1 tablespoon olive oil and place the chicken in it.
  5. Grease the chicken with the remaining olive oil and brush with the juice of 1 lemon. Season with salt and pepper.
  6. Tie the chicken legs together, tuck the wing tips up and under the back of the neck.
  7. Roast the chicken breast side up for 20 minutes (if you find that the bottom of the roasting pan is beginning to burn add ¼ cup of water). Turn the chicken over and roast breast side down for 20 minutes.
  8. Turn the chicken over again, breast side up and roast for the final 20 minutes.
  9. To test for doneness, pierce the leg joint with the tip of a knife, the juices, should run clear, not pink.
  10. Remove the chicken to a carving board and let it rest for 15 minutes before carving.
  11. While the chicken is resting, prepare the pan drippings.  Discard all of the particles from the cavity. Tilt the chicken so that all the juices will pour into a small pan. Also when carving the chicken, collect all of the juices released from the bird and add to the pan juices. Place the juices in the freezer for a short while to allow the fat to rise to the top. Discard the fat. Heat the juices and pour over the chicken if you like. 
 
 

Chicken in Sweet and Sour Sauce

Makes 6 servings.

I love this tasty chicken, which is also easy to make.  The sauce and chicken can be made ahead of time, and the entire dish can be assembled and cooked as needed. 

INGREDIENTS

SAUCE

  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, finely chopped
  • One 14.5 can crushed San Marzano tomatoes
  • ½ cup port wine
  • 1generous teaspoon Dijon mustard,
  • ½ cup raisins
  • ½ cup tightly packed flat leaf parsley, coarsely chopped.
  • Kosher salt,
  • Freshly ground black pepper

CHICKEN

  • 2 tablespoons unbleached all-purpose flour
  • 3 tablespoons extra-virgin olive oil
  • 6 boneless, skinless organic chicken breasts, about 6 ounces each

PREPARATION

  1. Heat the oil in a small saucepan. Add the onion and garlic, cover and sauté over low heat until onion is soft. Add the tomatoes, wine, mustard and raisins. Bring to a boil, reduce the heat and simmer covered for 10 minutes.
  2. Add the parsley and season to taste with salt and pepper.
  3. Pat chicken dry with paper towels. Dust the chicken breasts with flour, shaking off the excess.  Heat the oil in a non-stick frying pan with a cover. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper and pour the cooled sauce over the chicken.
  4. When ready to serve, bring the chicken with the sauce to a boil over high heat and cook covered over low heat for about 3 minutes, turn the meat with tongs and cook for another 2-3 minutes. The chicken should be pale pink on the inside.

NOTE:

If you intend to assemble the dish and cook it later in the day, be sure to cool the sauce first.

A hot sauce poured over the meat will cook it. 

 
 

Chicken with Chestnuts

Makes 4 servings.

Chestnuts in winter are so inviting and festive.  This dish is light, nutritious and so easy to prepare. You may want to bake it in an attractive casserole so it can go directly from oven to table.

INGREDIENTS

  • 8 boneless, skinless, organic chicken thighs, each portion weighing 6 ounces each (See Note)
  • 3 tablespoons extra-virgin olive oil
  • 3 scallions, including green part, thickly sliced
  • 2 garlic cloves, finely chopped
  • 1 inch piece ginger, peeled, coarsely chopped
  • One 14.8 ounce jar peeled, roasted chestnuts
  • 1 tablespoon brown sugar
  • 2 tablespoons low- sodium soy sauce
  • ½ cup chicken broth
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 400F.
  2. Pat chicken dry with paper towel and season lightly, on both sides, with salt and pepper.
  3. Place skin side down (even though there is no skin) in an ovenproof dish in a single layer.
  4. Heat oil in a wok or saucepan add the scallions, garlic and ginger. Sautee over low heat for about 3 minutes, or until scallions are wilted. Add the chestnuts, sugar, soy sauce and chicken broth. Bring to a boil and pour over chicken.
  5. Cover the dish with heavy foil and bake for 30 minutes. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Season to taste with salt and pepper.

NOTE

Organic chickens tend to be small, therefore in order to get 6 ounce portions per person, I use 2 thighs for each serving.

If you prefer to cook the chicken without boning it, allow more cooking time.

If you are not cooking the chicken right away, you can prepare the sauce ahead of time and let it cool before pouring it over the meat.

 
 

Chicken With Kale And Warm Vinaigrette

4 servings.

Kale has a sturdy texture and a slightly bitter flavor, but it is one of the healthiest and most nutritious vegetables.

The dressing can be made in advance and the entire dish prepared very quickly. 

INGREDIENTS

  • 4 boneless, skinless chicken breasts (about 6 ounces each)
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound kale, approx. Stems discarded, rinsed, dried and coarsely chopped (See Note)

VINAIGRETTE DRESSING

  • 4 tablespoons extra- virgin olive oil
  • 2 small shallots, finely chopped
  • 3 cloves garlic, finely chopped
  • 1-2 tablespoons lime juice
  • 2 tablespoons low sodium soy sauce
  • 2-3 tablespoons dry white wine
  • 1 inch ginger-peeled and grated
  • 1 tablespoon capers
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. In a small saucepan heat the olive oil, add shallots and garlic and simmer for about 8 minutes. The shallots will be soft. Add the reaming ingredients and season to taste.
  2. Preheat the broiler.
  3. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.
  4. Pat chicken dry with paper towels, then brush with 1 tablespoon olive oil and season lightly with salt and pepper.
  5. Place the chicken skin side down (where the skin would have been) in the foil basket and broil as close as possible to the heat source for 5 minutes. Turn over, and broil for another 2 minutes. The chicken will be slightly pink on the inside.
  6. Remove from the oven and cover the chicken with the lining foil.  Let rest for 1 minute.
  7. In the meantime heat a wok, add the olive oil, heat the oil, add the kale and stir fry until almost wilted. Season to taste.

TO SERVE

Cut 3 partial incisions on the diagonal in the chicken.

Divide the kale among the 4 plates, top with the chicken and spoon the warm vinaigrette over the chicken and kale.

NOTE

I chop the kale in 2 batches in a food processor.

 
 

Chicken Loaf

Makes 4-6 servings.

This chicken loaf is easy to make and easy to pair with salads and vegetables. It also keeps well refrigerated. The number of servings will depend on your side dishes.

INGREDIENTS

  • 2 tablespoons vegetable oil, plus extra for greasing the pan.
  • 1 onion, peeled, coarsely chopped
  • 3 cloves garlic, peeled, coarsely chopped
  • 1½ pounds blend of ground chicken; half white meat and half dark meat
  • 1 baking potato, peeled and cut into large pieces
  • 2 tablespoons, low sodium soy sauce
  • ½ cup tightly packed flat-leaf parsley, finely chopped
  • Kosher salt
  • Freshly ground black pepper

PREPARATION

  1. Preheat oven to 375 F
  2. Line a 9 x 5-inch Pyrex loaf pan with heavy foil and brush the foil generously with oil.
  3. In a medium skillet heat the oil, add the onion and garlic and sauté, over medium heat, stirring from time to time until lightly golden and soft.
  4. Place the onion, garlic and potato in a food processor. Pulse until very smooth.
  5. Transfer the mixture to a large bowl. Add the chicken, soy sauce and parsley.
  6. Mix very well with your hands until thoroughly combined. Season to taste with salt and pepper.
  7. Spoon the mixture into the loaf pan and smooth the top.
  8. Bake in the center of the oven for about 45 minutes. The meat should be lightly brown on top.
 
 

Chicken Teriyaki

Makes 4 servings.

Simple, nutritious and easy, this recipe should be added to your list of chicken recipes and weeknight dinners.

INGREDIENTS

  • 4 boneless, skinless chicken breasts, about 6 ounces each

MARINADE

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ tablespoons low sodium soy sauce
  • 1 ½ tablespoons seasoned rice vinegar
  • 2 garlic cloves, peeled, coarsely chopped and crushed to a paste with ½ teaspoon kosher salt
  • 2 small shallots, peeled, finely chopped
  • ½ inch ginger, peeled and grated
  • Freshly ground black pepper
  • 4 sage leaves, cut into thin strips for garnish

PREPARATION

  1. Pat chicken dry with paper towels and place in a nonreactive dish.
  2. Combine the marinade ingredients.  Pour over chicken to coat well.  Cover with cling wrap and refrigerate for at least 2 hours.
  3. Bring chicken back to room temperature.
  4. Preheat the broiler.  Cover the whole broiling pan, which comes with most ovens, with heavy foil.  Make a "shallow basket" with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.  Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket, spoon over the marinade.
  5. Broil the chicken as close as possible to the heat source for 5 minutes.  Turn over and broil for another 2-3 minutes.  The chicken will be slightly pink on the inside.  Remove from the oven, cover the chicken with foil and let rest for 1 minute so that the juices can flow back into the tissues.  The chicken will continue to cook.

TO SERVE

Cut 3 partial incisions on the diagonal in the chicken, spoon over the drippings and garnish with sage.         

 
 

Chicken Rolls with Orange Sauce

Makes 4 servings.

I serve this dish as the main course for dinner or as one of several dishes on a buffet table.  This recipe first appeared in my cookbook, Helen Nash's New Kosher Cuisine.


ingredients

• 4 boneless, skinless chicken breasts, about 6 ounces each (Ask the butcher to butterfly the chicken breasts and pound them thin.)
• 12 large spinach leaves
• Kosher salt
• Freshly ground black pepper

Preparation

TO MAKE THE ROLLS:

1. Lightly salt and pepper each chicken breast on both sides and place it on a piece of cling wrap.

2. Remove the stems from the spinach leaves and flatten the leaves so they will roll easier.

3. Line each breast with 3 spinach leaves and one-fourth of the filling.

4. Starting with the narrowest end, roll the breast up (not too tight!) until it looks like a log. (I use the cling wrap to facilitate the rolling.)

5. When the breast is rolled and completely enclosed in the cling wrap, twist the sides and close them with a metal tie. Refrigerate if not using right away.

TO COOK THE ROLLS:

1. Bring the chicken rolls back to room temperature, if necessary. Place them in the basket of a bamboo steamer.

2. Set the basket over a large pot or wok, whose bottom third has been filled with water. Bring the water to a rolling boil.

3. Cover and steam over high heat for 9 to 10 minutes, turning the rolls once. Cook until the chicken has turned pale pink inside.

4. Turn off the heat and let rest, covered, for 1 minute.

Filling

ingredients

• 1/2 cup raw sushi rice
• 3/4 cup cold water
• 1 tablespoon seasoned rice vinegar
• Kosher salt
• Freshly ground black pepper

Preparation

1. Place the sushi rice and water in a small saucepan.

2. Bring to a boil; lower the heat and simmer, covered, for 8 minutes.

3. Remove from the heat and let rest, covered, for 10 minutes.

4. Season with vinegar, salt, and pepper. Mix well and cool.

Orange Sauce

Ingredients

• 1 1/2-inch piece ginger, peeled and grated
• 3 to 4 tablespoons low-sodium soy sauce
• 3/4 cup freshly squeezed orange juice
• 1 1/2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons extra virgin olive oil
• 1 1/2 tablespoons honey
• Kosher salt
• Freshly ground black pepper

Preparation

Bring all the sauce ingredients to a boil in a small enamel-lined saucepan. Season to taste with salt and pepper.