Main Course Chicken

Chicken Balls

Makes about 20 balls. 

This recipe involves an unusual combination of ingredients and spices. The meat balls are baked, not sautéed. They are delicious at room temperature. I serve them as a snack, with cocktails or any which way. 

INGREDIENTS:

  • 1 cup tightly packed cilantro leaves

  • ¾ cup roasted unsalted cashews

  • 3 tablespoons extra-virgin olive oil

  • 1½ teaspoons garam masala

  • 1 pound ground chicken, a blend of light and dark

  • Grated zest of 1 lime

  • 1 teaspoon Kosher salt

  • 1 teaspoon freshly ground black pepper

PREPARATION:

  • Preheat the oven to 450F.

  • Line a large baking sheet with parchment paper.   

  • Place cilantro leaves, cashews, 1 tablespoon olive oil, garam masala, lime zest, salt and pepper into a food processor. Process coarsely, then transfer to a medium bowl. Add the ground chicken and combine very well. Season to taste.   

  • Form into 1½ inch balls and place on parchment paper.  It is easier to use an ice cream scooper, I recommend size No 50.  Brush generously with the 2 tablespoons oil and bake until well browned, about 15 minutes. The underside should be brown.

 
 

Turmeric Chicken

Makes 4 servings. 

This is a quick family dish, which is easy to prepare and easy to serve. You can pair the chicken with any grain and a variety of sautéed cabbages.

INGREDIENTS:

  • 2 tablespoons honey

  • 1 tablespoon low -sodium soy sauce

  • 2 tablespoons extra-virgin olive oil

  • ¾ teaspoon turmeric

  • ¾ teaspoon Kosher salt

  • Freshly ground black pepper

  • 1½ pounds boneless skinless chicken thighs, cut into 1½ inch pieces

  • 2 tablespoons lime juice, approx

  • Grated lime zest for garnish

PREPARATION:

  1. In a medium bowl combine honey, soy sauce, 1 tablespoon oil, turmeric, salt and pepper.

  2. Stir in the chicken and coat well.   

  3. In a 12-inch skillet with a cover, heat the remaining 1 tablespoon oil.  Add the chicken and stir fry over medium -high heat, covered, turning from time to time for about 5 minutes. The chicken should be cooked through.

  4. Season with lime juice, salt and pepper.

  5. Garnish with grated lime.   

  6. Serve with the accumulated juices.

 
 

Chicken Breasts with Coating

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Makes 2 servings. 

This chicken is simple and quick to put together, and it looks attractive with bits of whole grain mustard on top.

INGREDIENTS:

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

  • Kosher salt

  • Freshly ground black pepper 

COATING:

  • 1 tablespoon extra-virgin olive oil

    2 tablespoons lemon juice

    1 tablespoon whole-grain mustard

    1 tablespoon honey

    ½ teaspoon Madras curry powder

PREPARATION:

  1. Preheat oven to 450F. 

  2. Pat chicken dry and season with salt and pepper on both sides.  Place in an ovenproof dish.

  3. In a small bowl combine the coating ingredients.

  4. Coat the chicken with the coating.

  5. Cover with cling wrap and refrigerate for a few hours.

  6. Bring the chicken to room temperature and bake for about 10 minutes, without turning.  The chicken should have a trace of pink on the inside. Remove from oven , cover the chicken with foil and let rest for a minute. The chicken will continue cooking.

  7. To serve; slice the chicken on a diagonal into 3 pieces and spoon over the accumulated juices.

     

 
 

Asian Style Chicken

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Makes 4 servings.

Savory, sweet and garlicky, this chicken dish is a satisfying meal served with rice and a stir-fried vegetables.

INGREDIENTS:

  • 4 boneless, skinless chicken thighs, each portion about 6 ounces.

MARINADE:

  • ¼ teaspoon Chinese five-spice powder

  • 2 tablespoons honey

  • 2 tablespoons hoisin sauce

  • 2 tablespoons low-sodium soy sauce

  • 1 tablespoon ketchup

  • 2 teaspoons sesame oil

  • Kosher salt

  • Freshly ground black pepper

PREPARATION:

  1. Pat dry the chicken with paper towels and season lightly with salt and pepper.

  2. In a bowl combine the marinade ingredients.

  3. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and refrigerate for as long as convenient. Turn over once. Bring back to room temperature before cooking.

  4. Preheat the oven to 400F.

  5. Place the chicken, what would have been skin side down in an oven proof dish large enough to hold it in a single layer. Cover with heavy foil and roast for 40 minutes.

  6. Uncover, turn the chicken over and roast for another 10 minutes, until tender.

  7. Serve with the well-seasoned accumulated juices.  

 
 

Balsamic Chicken

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Makes 4 servings. 

This family style, one pot all year around dish is quick, flavorful and nutritious.   

INGREDIENTS:

  • 4 organic whole chicken legs, thighs and drumsticks (See Note)

  • Kosher salt

  • Freshly ground black pepper

  • 5 tablespoons extra- virgin olive oil

  • 5 tablespoons balsamic vinegar

  • 1¼pounds small Golden Yukon potatoes, about 12

  • ½ pound shiitake mushrooms

  • 8 shallots

  • 4 garlic cloves, peeled

  • 6 rosemary sprigs

PREPARATION:

  1. Preheat the oven to 450F. 

  2. Pat chicken dry and season lightly with salt and pepper on both sides.  

  3. In a 13x9 ovenproof dish combine 2 tablespoons oil with 2 tablespoon vinegar. Place the chicken in the dish. Coat well and arrange the pieces skin side down.    

  4. In a large bowl combine the remaining 3 tablespoons oil with 3 tablespoons balsamic vinegar, 1 teaspoon salt and pepper. 

  5. Scrub the potatoes. Discard mushroom stems, wipe the caps with a damp paper towel and cut in half. Peel the shallots and garlic. Toss all these vegetables in the bowl with the rosemary and scatter over the chicken.   

  6. Cover with heavy foil and bake for 45 minutes, uncover, turn the chicken over and bake for another 20 minutes.

  7. The chicken will be light brown and the potatoes should be soft.

  8. Remove the sprigs and serve with the accumulated juices.

NOTE:

These are 4 whole bone in chicken legs, drumsticks and thighs attached, about 3½ pounds total.

 

Zatar Chicken

Zatar+Chicken.jpg

Makes 4 servings. 

This is an oven to table, family style, well-seasoned dish with vegetables. A meal in itself. 

INGREDIENTS:

COATING:

  • 4 tablespoons extra-virgin olive oil

  • Zest of one lemon

  • 3 tablespoons lemon juice

  • 2 tablespoons whole grain Dijon mustard

  • 3 tablespoons Zatar

  • Kosher salt

  • Freshly ground black pepper

 CHICKEN:

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

  • 8 small shallots, peeled

  • 4 cloves garlic, peeled

  • 8 small potatoes with skin, rinsed

  • ½ pound baby carrots (See Note)

PREPARATION:

  1. Preheat oven to 400F. 

  2. In a large bowl combine the coating ingredients. Dry the chicken. Place the chicken and all the vegetables into the bowl and combine well.

  3. Scatter the vegetables in a 12x8 ovenproof dish.

  4. Place the chicken skin side up on top of the vegetables.   

  5. Cover with heavy foil and roast for 30 minutes. Uncover and roast for another 30- 35 minutes. The chicken should be lightly golden and the vegetables soft. 

NOTE:

Peeled baby carrots come in one pound bags.

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

 
 

Chicken with Lemon and Raisins

Chicken+with+Lemon+and+Raisins.jpg

Makes 4 servings. 

This is a light dish full of sweet and sour flavor. Both the chicken and the sauce can be prepared in advance and reheated before serving.

SAUCE INGREDIENTS:

  • 1/3 cup seedless golden raisins

  • 3 tablespoons cognac

  • 2 tablespoons extra -virgin olive oil

  • 1 Vidalia onion, thinly sliced

  • Grated rind of one lemon

  • 3 tablespoons lemon juice

  • 1 cup chicken broth

  • Kosher salt

  • Freshly ground black pepper

CHICKEN INGREDIENTS:

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

  • 2 tablespoons unbleached all-purpose flour

  • 1 tablespoon extra virgin olive oil

PREPARATION:

  1. Place the raisins in a small bowl, pour the cognac over the raisins and let stand for a while.

  2. In a small saucepan heat the oil, add the onion and sauté over low to medium heat, covered, stirring from time to time until the onion is soft. Add the raisins, lemon rind, lemon juice and broth. Bring to a boil and cook, uncovered, until the sauce is reduced a bit, about 5 minutes. Season to taste with salt and pepper. 

  3. Dry the chicken with a paper towel.

  4. Spread the flour on a sheet of wax paper.  

  5. Heat the oil in a skillet with a cover.  Dredge the chicken lightly in flour, shaking off the excess. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper on both sides.  Pour the sauce over the chicken, bring to a boil, reduce the heat to low and cook covered for 4 minutes. Turn the chicken over and cook for another 3 minutes.

  6. The chicken should be pale pink on the inside. Season with lemon juice, salt and pepper and cover until serving.

NOTE:

If you wish to prepare this dish in advance, you can cook the sauce, sauté the chicken and pour the COOLED SAUCE over the chicken, (if hot, the sauce will cook the meat) and proceed to finish cooking.