Tandoori Chicken (Baked)

We made this at our vacation house (we have a deep spice cupboard, but even still had to make a few substitutions) and were really surprised by how much we enjoyed this. Tandoori Marinade: 1/3 cup plain, whole-milk Greek yogurt 2 tbsp neutral oil such as grapeseed oil 2 tbsp melted butter salted or unsalted both work (sub more oil) 2 tbsp lemon juice 6-8 garlic cloves 1 tbsp heaped, finely chopped/crushed 1 inch piece ginger 1 tbsp heaped, finely chopped/crushed 1 tbsp tomato paste 1 tbsp Kashmiri chili powder sub paprika 2 tsp coriander powder 2 tsp cumin powder 1 1/2 tsp red chili powder or cayenne 1 tsp for less heat 1 tsp garam masala or store-bought Tandoori Masala 1/2 tsp turmeric powder 1/2 tsp ground black pepper 1 tbsp dried fenugreek leaves (sukhi methi) crushed between your fingers 2 1/2 tsp kosher salt 1/8 tsp sugar I use cane sugar pinch deep orange or red food color optional - Note 3 For Serving: finely chopped cilantro lemon or lime wedges thinly sliced red onion Mint Raita and/or Imli (Tamarind) Chutney Imli (Tamarind) Ki Chutney This tangy and sweet chutney is often served with BBQ at restaurants. You can either use your favorite store-bought version or use my 1-minute recipe. 2 tbsp brown sugar 1 tbsp water, preferably hot/boiling 1 tbsp tamarind concentrate (I’ve tried Indira’s brand and Tamicon) 1/8 tsp red chili powder 1/8 tsp sea salt In a small bowl, combine all ingredients in the order listed. Refrigerate or allow it to rest for at least 30 minutes so that the sugar dissolves and the chutney thickens up. Instructions Prep Chicken: Use a sharp knife to make 4 (2-3 inch) deep slits across the meat side of the chicken pieces. Turn over and cut another 2-3 slits on the underside. Marinate: In a bowl large enough to fit the chicken, combine all the ingredients listed under Tandoori Marinade. Toss the chicken pieces to coat, making sure to get in the cuts and crevices (I use kitchen gloves to do this). Cover and refrigerate for at least 6 hours, up to 48 hours (the longer the better!). When ready to prepare, take out of the fridge and allow to come closer to room temperature. Preheat + Prep (see Note 1 for Air-Frying): Preheat the oven to 375°F/190°C. Line a large baking sheet with parchment paper or aluminum foil. Place a baking rack on the parchment or aluminum foil-lined baking sheet. Lightly grease the rack with baking spray. (If you don’t have a rack, lightly grease the parchment paper or aluminum.) Place the leg quarters meat side up on the baking sheet/rack. Reserve the excess marinade. Bake + Broil: Bake for 30 minutes, flipping the pieces midway, until cooked through (165°F/73.9°C). Turn on the Broil Function to High (550°F/288°C). (If you don’t have a broil function, turn it to the highest heat setting.) Remove the chicken from the oven and flip the chicken once again so the meaty side is on top. Brush/baste the remaining marinade over the chicken pieces. Place back in the oven and broil for 4-5 minutes, until lightly charred (timing will depend on your oven). If not charred within 6 minutes (mine is usually not), move your oven rack on the top shelf so it’s close to the heat source. Continue to broil for another 1-2 minutes. Remove from the oven and allow to rest for 5 minutes. (See Post for Smoking with the Charcoal Method) Garnish with cilantro and serve with lime/lemon, thinly sliced red onion, and Mint Raita or Imli (Tamarind) Chutney. Notes Note 1: The leg quarters I use are the ones you’ll find at Halal stores - skinless and smaller than the ones you’ll see at supermarkets. If you go to a Halal meat store, you can ask them to make the tikka/tandoori slits on the chicken and they’ll usually do it for you. Skinless chicken is not common in regular supermarkets so if you're not able to find it at Halal meat stores, you'll have to remove the skin yourself. Best with bone-in chicken such as chicken drumsticks, bone-in thighs, cut up leg quarters, or a whole, skinless, cut up chicken. If using boneless chicken, bake for shorter length of time ~20 minutes. Note 2: Air-frying instructions I find myself air-frying it more often than baking. It's just so crispy and juicy, with minimal effort or fuss. The heat circulation helps “bake in” the spices, like they do with Chicken Chargha. Preheat air fryer at 380°F (193°C) for 5 minutes. Generously spray the bottom of the air fryer basket with cooking spray. Place the chicken pieces in a single layer so they’re not touching. (I can fit 3 at a time in my air-fryer.) Spray the top of the chicken generously with cooking spray. Air fry the chicken pieces at 380°F (193°C) for 18-22 minutes, or until they’re they're crispy and slightly charred. No need to flip. Ensure the internal temperature reaches 165°F (74°C). Rest for 5 minutes before serving. Note 3: You need a small amount (~1/16 tsp) for restaurant-style looking chicken. I prefer preema powder's deep orange but you can also use red.

Chicken Biryani

Way back in December we spent 2 weeks in southern India, and managed to have biryani once--we did, however, visit a spice plantation in the mountains of Kerala and brought home some spices to make this. The recipe here is a good rendition, using chicken drumsticks, so it is an economical dish that serves a crowd if you double it up. It wasn't pomegranite season, so we skipped them and it was good without them. Next time I would add vegetables as well. For the Marinade ¾cup Greek yogurt 3large garlic cloves, grated (about 1 tablespoon) 1(1½-inch) piece ginger, peeled and grated (about 1 tablespoon) 3tablespoons lemon juice 2½teaspoons kosher salt (such as Diamond Crystal) 1tablespoon garam masala 1½teaspoons Kashmiri chile powder (see Tip) ½teaspoon ground turmeric 1green chile, such as Thai or serrano, slit in the middle (optional) 8chicken drumsticks (about 2¼ pounds), skin on or off For the Fried Onion 1large yellow onion ⅓cup grapeseed or vegetable oil ¼teaspoon ground turmeric For the Chicken 4green cardamom pods 5whole cloves 1dried bay leaf 1star anise 1(2-inch) cinnamon stick For the Rice 6green cardamom pods 5whole cloves 2dried bay leaves 1star anise 1(2 -inch) cinnamon stick 3tablespoons kosher salt (such as Diamond Crystal), plus more as needed 2½cups basmati rice, rinsed until the water runs clear, and soaked in 2 cups water for 30 minutes For Assembly Large pinch of saffron threads 3tablespoons milk 1 to 2teaspoons rose water, to taste (optional) 4tablespoons ghee or butter ½cup fresh mint leaves, roughly chopped, plus more for serving ½cup cilantro leaves and tender stems, roughly chopped Pomegranate seeds, for serving (optional) Add ingredients to Grocery List Shop ingredients on Instacart Your first order gets $20 off and free delivery. Instacart terms apply. Ingredient Substitution Guide Preparation Step 1 Marinate the chicken: Place the yogurt, garlic, ginger, lemon juice, salt, garam masala, chile powder, turmeric and green chile (if using) in a large bowl. Stir to combine and taste, adjusting salt if necessary. The flavors should be bold and pleasantly spicy. Make a shallow slit in the thickest part of the drumsticks. Add the chicken to the marinade and mix until coated. Cover and marinate in the refrigerator for at least 1 hour, or preferably overnight. Remove the chicken from the refrigerator 30 minutes before cooking. Step 2 Prepare the fried onion: Line a large plate with paper towels and set aside. Cut the onion in half, then lengthwise into ¼-inch-thick slices, discarding any smaller pieces that may burn. In a large (12-inch) deep skillet with a lid, heat the oil over medium-high, add the onion in an even layer (a little overlapping is fine) and cook without touching, until the onions around the sides of the pan start to color, about 4 minutes. Step 3 Scoot the onions on the sides of the pan to the center, reduce the heat to medium and continue frying, stirring frequently, until golden brown and some are crisp, about 6 minutes more. The onion will keep cooking and turn darker off the heat. Season with salt, add the turmeric and stir for 20 seconds. Remove the pan from the heat and transfer the onion to the prepared plate with a slotted spoon. Do not discard the oil. Step 4 Cook the chicken: Place the pan with the oil over medium and add the cardamom, cloves, bay leaf, star anise and cinnamon stick. Stir until fragrant, about 1 minute. Add the drumsticks (save the marinade) and increase the heat to medium-high. Cook, turning once, until the chicken takes on a little color, 2 to 3 minutes on each side. Reduce heat to medium-low and stir in the marinade and 2 tablespoons of water. Cover and cook, stirring occasionally, until the chicken is just cooked through and the gravy is thick, 20 to 25 minutes. If the chicken is cooked but the gravy hasn’t thickened, remove the drumsticks and increase the heat to medium-high; cook until thickened. Taste and adjust seasoning, if needed, then return drumsticks to the skillet. Remove the pan from the heat. Step 5 Prepare the rice: In a large (5-quart) pot or Dutch oven that you plan on using for the biryani, add 10 cups of water, the cardamom, cloves, bay leaves, star anise and cinnamon stick. Bring to a boil over high. Add salt and stir to dissolve; carefully taste and add more if needed (it should be pleasantly salty). Drain the soaked rice and add it to the boiling water, giving it a quick stir; par-cook the rice until it’s tender on the outside but has a bite, 5 to 8 minutes. Drain and sprinkle it with a little cold water to stop the cooking, then set aside to drain completely. (The rice should not sit in a pool of water as it drains.) Give the rice pot a quick rinse and dry it. Step 6 Assemble the biryani: In a small bowl, heat the milk in the microwave until warm, about 20 seconds. Crumble the saffron threads between your fingers as you add them to the warm milk. Stir in the rose water, if using. In the rice pot, melt the ghee over medium heat, then transfer half to a small bowl. Transfer ⅓ of the rice and the whole spices to the biryani pot and gently pat it down. Transfer the drumsticks to the pot, then add the gravy and whole spices. Scatter ⅓ of the onion and ⅓ of the herbs over the chicken. Add another ⅓ of rice, top with another ⅓ of the onion, ⅓ of the herb mixture and drizzle with half of the saffron milk. Layer with the remaining rice, fried onion and herbs, and drizzle with the remaining saffron milk and ghee. Step 7 Cover and cook for 10 minutes. Remove the lid and wrap it with a clean, thin dish towel or a couple of paper towels, making sure the ends are tied at the top, in order to get a good seal and catch extra condensation. Return the lid and reduce heat to low; cook for 20 minutes. Remove from the heat and rest for 10 minutes with the lid on the pot. Serve with mint leaves and pomegranate seeds, if using. Tip

Chinese Chicken Salad

This should fall under the heading: Things To Do With Your Costco Rotisserie Chicken. Mainly what I was looking for was a dressing that would work for this, which I found on the Serious Eats website. It is a keeper. For the Chicken: 2 cups shredded cooked chicken Dressing: 1/3 cup unseasoned rice vinegar 1/4 cup soy sauce 3 1/2 tablespoons honey 1/4 cup sesame oil 1/3 cup vegetable oil 3 medium cloves garlic, peeled and roughly chopped (about 1 tablespoon) 1 1/2-inch square piece fresh ginger, peeled and roughly chopped Salad-->you can really use anything you want, these are more ideas than strict ingredients. 4 to 5 romaine lettuce hearts, chopped 1 red bell pepper, thinly sliced 2 scallions, white and green parts, thinly sliced 1/2 cup grated carrots, from 2 carrots 1/4 cup chopped fresh cilantro 1/3 cup salted cashews or peanuts Make the dressing. Combine vinegar, soy sauce, honey, sesame oil, vegetable oil, garlic, and ginger. Blend in blender until homogenous.

Guajillo Grilled Chicken

The cookbook for Food 52's cookbook club this July is Bricia Lopez' Asada: THe Art of Mexican Grilling, and this is one of the first recipes we tried. I really loved the fruity flavor that the guajillo chiles added to the meat. We served sliced up as tacos alongside an excellent Arroz Rojo from the same cookbook. 12 guajillo chillies (50g/1¾oz), stems and seeds removed ½ large white onion (150g/5¼oz), roughly chopped 8 cloves garlic, peeled ¼ tsp black peppercorns (about 12 peppercorns) 1 whole clove 1 tbsp dried Mexican oregano 2 tbsp grapeseed oil ¼ cup (60ml) orange juice 2 tbsp seasoned rice vinegar 2 tbsp fresh lime juice ¼ tsp ground cinnamon 1½ tbsp sea salt 910g (2lb) bone-in chicken thighs In a cast-iron skillet over medium heat, lightly toast the chillies, about 2 to 3 minutes on each side. Remove from the skillet and set aside. In the same skillet, add the onion and garlic, turning once or twice until they are lightly charred, about 10 minutes. Remove from the skillet and set aside. Add the peppercorns, clove, and dried oregano to the pan and lightly toast until they are aromatic, about 2 minutes. Transfer the toasted spices and oregano to a molcajete or spice grinder and grind until finely ground. In a high-performance blender or food processor, add the toasted chillies, onion, garlic, ground spices and oregano, oil, orange juice, rice vinegar, lime juice, cinnamon, and salt. Blend until most of the chillies have come apart. Pat the chicken dry with paper towels. Using a gallon-size resealable bag, add the marinade and the chicken. Seal and let sit in the refrigerator for at least 30 minutes or overnight. Remove the chicken thighs in their marinade from the fridge to allow them to reach room temperature before grilling.

Chicken With Broccoli

I got this off the WOks of Life website, and enjoyed it, as much as I enjoy this as a takeout option--the only change I would make is upping the cornstarch a bit, but my husband would have liked more umami, so maybe a stronger oyster sauce or more of it, and some fish sauce standing in for some of the soy sauce. 12 ounces boneless skinless chicken breast (or thighs, 340g) ▢3 tablespoons water (45 ml) ▢1 tablespoon oyster sauce ▢1 teaspoon cornstarch ▢1 1/2 teaspoons vegetable oil FOR THE REST OF THE DISH: ▢2/3 cup low sodium chicken stock (160 ml, warmed) ▢1 1/2 teaspoons sugar (or brown sugar) ▢1 1/2 tablespoons soy sauce ▢2 teaspoons dark soy sauce ▢1 tablespoon oyster sauce ▢1 teaspoon sesame oil ▢1/8 teaspoon white pepper ▢4 cups broccoli florets (300g) ▢3 tablespoons vegetable oil (divided) ▢2 cloves garlic (minced) ▢1/4 teaspoon fresh ginger (grated, optional) ▢1 tablespoon Shaoxing wine ▢2 tablespoons cornstarch (mixed with 2 tablespoons water to form a cornstarch slurry) Start by marinating your chicken. In a bowl, add the sliced chicken, 3 tablespoons water, 1 tablespoon oyster sauce, 1 teaspoon cornstarch, and 1 ½ teaspoons vegetable oil. Rub the marinade ingredients into the chicken with your hands until all the liquid has been absorbed by the chicken. Set aside for 10 minutes. Next, prepare the sauce mixture. In a small bowl or measuring cup, add the warm chicken stock, sugar, soy sauce, dark soy sauce , oyster sauce, sesame oil and white pepper. Stir everything together until well combined and set aside. Boil water in your wok and blanch the broccoli for 1 minute (or 2 minutes if you like your broccoli softer). Drain and set aside. Clean and dry your wok. Place it over high heat until smoking. Add 2 tablespoons vegetable oil and sear the chicken until opaque on all sides (this shoul d only take about 3 minutes). Turn off the heat, remove the chicken, and set aside. The chicken will be about 90% done, but will be cooked again at the end. Without washing the wok, set the flame to medium heat. Add another tablespoon of oil, along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and add the Shaoxing wine around the perimeter of the wok. Then pour in the sauce mixture. Use your wok spatula to stir the sauce around the sides of the wok to deglaze, and let it come to a simmer. Stir up the cornstarch and water slurry and drizzle the mixture into sauce while stirring constantly. Allow the sauce to simmer for 10 to 15 seconds until thick and gravy-like. Toss in the chicken and its juices and the blanched broccoli. Stir-fry until the chicken and broccoli is coated in the sauce. At this point, you can make adjustments. If you like your brown sauce darker, add a dash more of dark soy sauce. Add more cornstarch slurry if your sauce is too thin, or more chicken stock or water if the sauce is too thick. Serve with steamed rice.

Zatar Roast Chicken

This is the best sheet pan chicken I have had--I find chicken a little under flavored much of the time, and that was not the case with this. It was also most and really delicious. Added bonus is that it is forgiving on when it is served. If you need the meal to be left alone after guests start arriving, this is an excellent choice. It calls for cutting up a whole chicken but you could certainly do with the parts you like best. It comes from Falatin, a cookbook I have yet to really explore. ▢3 lemons ▢One (2 3/4-pound) whole chicken cut into legs, thighs, and breasts with the wing-tips left on (or about 2 lb 2 oz | 1kg of bone-in chicken legs or breasts with the wing-tips left on), skin on if you prefer ▢2 medium onions sliced in half, then each half cut into 3 wedges (2 3/4 cups) ▢2 heads garlic skin on, sliced in half, crosswise ▢2 teaspoons sumac ▢3/4 teaspoon ground allspice ▢4 tablespoons za’atar ▢6 tablespoons olive oil ▢3/4 cup plus 2 tablespoons store-bought or homemade chicken stock or water (200 ml) ▢Kosher salt and freshly ground black pepper Cut 2 of the lemons into slices 1/4 inch thick (6 mm) and place in a large bowl or resealable plastic bag. Finely grate the zest of the remaining lemon (you want about 1 1/2 teaspoon of zest) and set it aside for later. Squeeze 1 1/2 tablespoons juice from that same last lemon into the bowl or bag. Add the chicken, onions, garlic, sumac, allspice, 2 tablespoons of za’atar, 2 tablespoons of oil, the stock, 1 1/2 teaspoons of salt, and a good grind of black pepper to the lemon juice. Mix well to combine and then cover with a large plate or seal the bag, and let marinate in the fridge, turning the chicken pieces occasionally, for at least 2 hours (or up to overnight, if you have the time). About 30 minutes before baking, take the chicken out of the fridge. Preheat the oven to 425°F (218°C). Transfer the chicken to a large rimmed baking sheet, skin side up, and pour on the marinade, including the onion, garlic, and sliced lemon. Drizzle the chicken with 1 tablespoon of oil and roast, giving everything a bit of a stir halfway through, until the chicken is golden and cooked through and the onions have taken on Transfer the chicken to a platter along with the onions and lemon slices and any juices that have collected at the bottom of the pan. Some people will love to eat the lemon slices and others won’t. Either way, serve them up with the chicken—they look great!

Gochujang Chicken With Broccoli

This is quick to put together, flavorful because the gochujang has a complex flavor already mixed together and ready to use, and can be easily scaled up or down. I used it when we had a packet of Costco chicken thawed and used some of it for a BBQ chicken pizza, and used what was leftover for this. 2tablespoons canola oil 1½pounds boneless, skinless chicken breasts, cut into 1½-inch pieces Kosher salt and black pepper 1(2-inch) piece fresh ginger, peeled and cut into matchsticks (about ⅓ cup) ½ cup unsweetened coconut milk 1-2 tsp. sugar 2 tablespoons gochujang paste 2 tablespoons soy sauce 1 pound broccoli florets, cut into 2-inch pieces Cooked rice, for serving Sliced scallions or chopped fresh cilantro, for garnish Step 1 In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper and cook, stirring occasionally, until golden all over, about 3 minutes. Add ginger and cook, stirring occasionally, until softened, about 2 minutes. Step 2 Add coconut milk, sugar, gochujang and soy sauce and bring to a simmer, stirring until gochujang dissolves. Gently simmer over medium-low heat, stirring, until chicken is cooked through, about 5 minutes. Step 3 Meanwhile, in a saucepan of salted boiling water, blanch broccoli until crisp-tender, 2 minutes. Drain. Step 4 Divide chicken and broccoli among plates; spoon with sauce. Serve with rice.

Pad See Mao

One of my sons is on the quest to find the perfect Drunken Noodle dish, and while this isn't quite it, it was quite good and three of us polished it off for lunch. For the chicken & marinade: 2 tablespoons water 12 ounces sliced chicken thighs or chicken breast (340g) 1 teaspoon soy sauce 1 teaspoon oil 2 teaspoons cornstarch For the rest of the dish: 8 ounces wide dried rice noodles (225g) 1 tablespoon brown sugar (dissolved in 1 tablespoon hot water) 2 teaspoons soy sauce (Thai soy sauce preferred) 1 teaspoon dark soy sauce 1 tablespoon fish sauce 1 tablesppon oyster sauce pinch ground white pepper 3 tablespoons vegetable or canola oil (divided) 3 cloves garlic (sliced) ¼ teaspoon fresh grated ginger 2 shallots (sliced, about 1/3 cups) 1 scallion (julienned into 3-inch pieces) 4 Thai red chili peppers (deseeded and julienned) 1 cup holy basil or Thai basil (loosely packed) 5 to 6 pieces baby corn (split in half, optional) 2 teaspoons Shaoxing wine Work the 2 tablespoons of water into the sliced chicken with your hands until the chicken absorbs the liquid. Add 1 teaspoon soy sauce, 1 teaspoon oil, and 2 teaspoons cornstarch, and mix until the chicken is evenly coated. Set aside for 20 minutes. Follow the directions on the rice noodle package to prepare your noodles. What we usually do is prepare a stainless steel bowl with hot tap water to soak the noodles for about 15 minutes. Then we just drain them and set aside for cooking. Stir together the dissolved brown sugar mixture, soy sauces, fish sauce, oyster sauce, and white pepper in a small bowl and set aside. Heat your wok until it’s close to smoking, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken and let it sear for 1 minute on each side until it’s about 90% cooked. Remove from the wok and set aside. If the heat was high enough and you seared the meat correctly, your wok should be still clean with nothing sticking to it. If not, you can wash the wok to prevent the rice noodles from sticking. Continue with the wok on high heat and add 1 tablespoon of oil, along with the garlic and grated ginger. After a few seconds, add the shallots. Stir fry for 20 seconds and add the scallions, chili peppers, basil, baby corn and shaoxing wine. Stir-fry for another 20 seconds and add in the rice noodles. Use a scooping motion to mix everything for another minute until the noodles warm up. Next, add the prepared sauce mixture and stir-fry at the highest heat for about 1 minute until the noodles are uniform in color. Take care to use your metal spatula to scrape the bottom of the wok to prevent sticking. Add the seared chicken and stir-fry for another 1 to 2 minutes.

Pomegranate and Sumac Chicken

For the marinade: ▢3 tablespoons pomegranate molasses ▢1 tablespoon store-bought or homemade tomato paste ▢1/2 teaspoon ground allspice ▢2 teaspoons pul biber (Aleppo pepper*) ▢1 teaspoon ground sumac ▢2 fat garlic cloves crushed ▢Kosher salt and freshly ground black pepper For the chicken: ▢8 large bone-in chicken thighs or a whole chicken (about 3 lbs | 1.4 kg) cut into 8 pieces ▢3 tablespoons olive oil Make the marinade In a large bowl, combine all the marinade ingredients with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Marinate the chicken Add the chicken to the marinade and, using your hands, massage the chicken until it is evenly coated, then cover and stash in the refrigerator to marinate for at least 3 hours and up to 24 hours. When you're ready to cook, take the chicken out of the refrigerator and let it come to room temperature (this will take about 20 minutes). Preheat the oven to 400°F (200°C). ☞TESTER TIP: Line your sheet pan with foil for easier clean up. Place the chicken skin side up on a rimmed baking sheet and drizzle with the olive oil. Roast until the juices from the chicken run clear when it is pierced at the thickest part, and the internal temperature is 165°F (74°C), 30 to 35 minutes.

General Tso's Chicken

There is a version of this on Serious Eats and in Kenji's new cookbook The Wok, but this version is Fuschia Dunlop's from Every Grain of Rice, which is an excellent introductory Chinese cookbook for those of us who get overwhelmed when we read a Serious Eats recipe. She is all about "you can do this", not "the very best way with 27 steps". 2 teaspoons light soy sauce ½ teaspoon dark soy sauce 1 egg yolk 2 tablespoons potato flour 2 teaspoons oil For the sauce 1 tablespoon tomato paste 1 tablespoon water ½ teaspoon potato flour ½ teaspoon dark soy sauce 1½ teaspoon light soy sauce 1 tablespoon rice vinegar 3 tablespoons water For the stir-fry 350 g (12 oz) chicken breast or thigh fillets, diced 6–10 dried red chillies 2 teaspoons finely chopped ginger 2 teaspoons finely chopped garlic 1 large red capisicum, diced 2 teaspoons sesame oil cooking oil for deep-frying spring onions (scallions), sliced Instructions To make the marinade, mix together the light and dark soy sauces with the egg yolk. Add the chicken pieces and mix well. Stir through the potato flour and then the oil. Make the sauce by mixing all the ingredients together in a small bowl or jug. Heat the cooking oil in a large saucepan until about 180°C (350°F) and deep-fry the chicken in batches until crisp and golden. Set the chicken aside. Heat another saucepan with some of the used cooking oil and stir-fry the dried chillies for a few seconds. Add the ginger, garlic and capsicum and cook for a few minutes until fragrant. Add the sauce and stir until it thickens. Add the cooked chicken to the sauce and give everything a good mix. Stir in the sesame oil and garnish with spring onions.

Kung Pao Chicken

This is amazing. I would have it every week--or at least every other week! For the Chicken: 2 small boneless skinless chicken breasts, about 12 ounces (340g) total, cut into 1/2-inch cubes 2 teaspoons (10ml) light soy sauce (see note) 2 teaspoons (about 5g) cornstarch 1 teaspoon (5 ml) Shaoxing wine (see note) 1 large pinch kosher salt For the Sauce: 2 tablespoons (30ml) Chinkiang vinegar (see note) 1 tablespoon (15ml) honey 1 tablespoon (15ml) Shaoxing wine 2 teaspoons (10ml) light soy sauce 1/2 teaspoon (about 2g) cornstarch 1/4 cup water or homemade or store-bought low-sodium chicken stock, as needed For the Stir-Fry: 3 tablespoons (45ml) vegetable oil 6 to 12 small dried red chiles (such as árbol), stems removed, cut into 1/2-inch pieces with scissors, seeds discarded 1 teaspoon (about 2g) Sichuan peppercorns, reddish husks only (stems and black seeds discarded) 4 medium cloves garlic, thinly sliced 1-inch knob ginger, peeled and cut into fine matchsticks or grated 6 medium scallions, white and pale green parts only, cut into 1/2-inch pieces 3/4 cup roasted peanuts (about 5 ounces; 150g) Directions For the Chicken: Combine chicken, soy sauce, cornstarch, wine, and salt in a small bowl and turn until well mixed and chicken is evenly coated in a thin film of the cornstarch paste. Set aside. Chicken evenly coated in a thin film of the cornstarch paste in small bowl. For the Sauce: Combine vinegar, honey, wine, soy sauce, and cornstarch in a small bowl. Stir together with a fork until no clumps of cornstarch remain. Vinegar, honey, wine, soy sauce, and cornstarch combined in a small bowl. To Stir-Fry: Pour a small amount of oil into the bottom of a large wok or skillet and rub around with a paper towel. Place over high heat and preheat until smoking. Add remaining oil and immediately add chiles and Sichuan peppercorns. Stir-fry until fragrant but not burnt, about 5 seconds. Immediately add chicken and stir-fry until there are no longer pink spots on the exterior (chicken will still be raw in center at this stage), 45 seconds to 1 1/2 minutes. Add sauce and stir-fry until all the ingredients are coated evenly and the chicken is cooked through, about 1 minute, adding water 1 tablespoon at a time if necessary to keep the sauce from clumping. Serve immediately with steamed white rice.

Ruby Chicken

This is the version of Chicken Tickka Masala from the ravishing new cookbook Dishoom. I really like it and am only sorry that my youngest son, who has only a handful of dishes that he truly loves, thinks this is inferior to the Madhur Jaffrey version that he prefers. 700g skinless, boneless chicken thighs 20g unsalted butter, melted 50ml double cream For the makhani sauce 35g garlic (7–8 cloves) 175ml vegetable oil 20g fresh root ginger 800g chopped tomatoes (fresh or good-quality tinned) 2 bay leaves 6 green cardamom pods 2 black cardamom pods 2 cinnamon sticks 2 tsp fine sea salt 1½ tsp deggi mirch chilli powder 30g butter 1 tsp garam masala 20g granulated sugar 1 tbsp runny honey 1 tsp ground cumin 1 tsp kasoori methi powder, crushed to a powder between your fingers ½ tsp fresh dill fronds 80ml double cream Advertisement For the marinade 10g chopped fresh ginger 20g chopped garlic 5g fine sea salt 1 tsp deggi mirch chilli powder 1½ tsp ground cumin ½ tsp garam masala 2 tsp lime juice 2 tsp vegetable oil 75g full-fat greek yoghurt For the garnish Ginger matchsticks Coriander leaves, chopped 1 tbsp pomegranate seeds First make the makhani sauce. Peel and finely dice 15g of the garlic. Warm a large saucepan over a medium-high heat and add the oil. Toss in the chopped garlic and fry until light golden brown and slightly crisp – about seven to eight minutes. Remove with a slotted spoon and drain on kitchen paper. Grate the remaining garlic and the ginger to a fine paste on a microplane (or grind in a mortar). Using a blender, blitz the chopped tomatoes to a fine consistency. Put the saucepan containing the oil back on a medium-high heat and add the bay leaves, green and black cardamom pods, and the cinnamon sticks. Let them crackle for one minute, stirring regularly, then turn down the heat and add the garlic and ginger paste. Cook for five minutes, allowing the paste to brown but not burn. Add the tomatoes, salt and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so it doesn’t catch – this should take about 30 minutes. Add the butter and simmer for a further five minutes. Add the garam masala, sugar, honey, cumin, crisp garlic, kasoori methi powder and dill fronds, and cook for a further 15 minutes. Add the cream and simmer gently for five minutes. The sauce is now ready to use. For the marinade, blitz all the ingredients to a smooth paste, then transfer to a bowl. Cut the chicken into 4cm chunks, add to the marinade and turn to coat. Cover and leave to marinate in the fridge for six to 24 hours. Heat the grill to medium-high. Put the marinated chicken on a rack in the grill pan, brush with the melted butter and grill for eight to 10 minutes, until cooked through and nicely charred. To finish, warm a large saucepan over a medium-low heat. Add the makhani sauce, cream and grilled chicken, and simmer very gently for 10 minutes. Serve the curry garnished with ginger matchsticks, chopped coriander and pomegranate seeds, with a bowl of steamed rice on the side.

Dorie's Dutch Oven Chicken

Dorie Greenspan is not a fussy cook, and she emphasizes flavor and ease over pomp and circumastance, and this easy week night vhicken recipe hit the spot. The only think is to add some potatoes to teh Dutch Oven and do not discard the onions, they are the best part. We had a tiny chicken from our CSA and this was perfect for it. FOR THE CHICKEN: ¼ cup olive oil 1 medium onion (preferably yellow), trimmed, peeled and cut into eighths 1 head garlic, cut crosswise 5 fresh thyme sprigs 5 fresh rosemary sprigs Fine or coarse sea salt Freshly ground black pepper 1 whole chicken (about 4 pounds) ½ lemon ¾ cup white wine FOR THE VINAIGRETTE: 2 teaspoons Dijon mustard 2 tablespoons wine vinegar (preferably sherry) 1 teaspoon walnut oil (optional) FOR SERVING: 3 to 4 handfuls salad greens PREPARATION Make the chicken: Heat oven to 450 degrees. Pour 3 tablespoons of the olive oil into a Dutch oven large enough to hold the chicken, then toss in all but 1 piece of the onion. Add the garlic and 4 sprigs each of the thyme and rosemary. Stir to coat, then season generously with salt and pepper. Pat the chicken dry, season the inside with salt and pepper, and tuck in the remaining piece of onion and herb sprigs. Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper. Squeeze the juice from the lemon half over the bird, and then pop the lemon inside it with the herbs and onion. Settle the chicken into the pot, breast side up. Pour in the wine and cover. Roast the chicken for 60 minutes, then check on it: It’s done when a thermometer plunged into the thickest part of the thigh has reached 165 degrees. If it’s done but doesn’t have enough color for you, you can run it under the broiler for a few minutes; if it’s not done, remove the lid and continue to roast until done, 15 to 30 minutes more. Transfer the chicken to a platter, cover loosely with a foil tent, and let rest. While the chicken rests, make the vinaigrette: Pour off the pan drippings, measure out 6 tablespoons and return them to the pot. (If your drippings are scant or very dark, you can still use them. Keep any extra drippings for another use.) Hold onto the garlic but discard the onion and herbs from the pot. Place the pot over medium heat, pour in 1/2 cup water, and boil for a couple of minutes, scraping the bottom of the pan to pick up any stuck bits. You should have about 1/3 cup of drippings; if they’re very chunky, strain them when you add them to the vinaigrette. Working in a medium bowl, mash 6 to 8 cloves of the soft garlic with the mustard, then whisk in the vinegar. Slowly whisk in the reserved liquid, followed by the walnut oil, if using. Taste for salt and pepper, then pour the vinaigrette into a small pitcher. To serve, carve the chicken, cutting it into quarters or eighths, and arrange on the platter. Pour over a little of the vinaigrette. Dress the salad greens lightly with vinaigrette and serve on the platter or in a shallow bowl. Pass the rest of the sauce at the table.

Mary's Chicken Tikka Masala

We have a tikka lover in our house, and this is the best yet. 1 lb. (0.4 kg) tandoori chicken 4 tablespoons butter 1 teaspoon finely minced ginger 2 teaspoons finely minced garlic 1/2 cup (120 ml ) canned tomato paste 2 tablespoons chili powder 1/2 teaspoon garam masala 2 tablespoons ketchup 1/2 teaspoon sugar salt to taste 1/2 cup (120 ml) water 4 tablespoons heavy whipping cream/yogurt 2 sprigs cilantrom leaves only, roughly chopped INSTRUCTIONS Cut the Tandoori Chicken (click for recipe) into bite-sized pieces. Set aside. Heat the butter in a pan over low heat. Add the ginger, garlic, and saute for about 1-2 minutes or until aromatic. Add the tomato paste and chili powder, stir to mix well, about 30 seconds. Add the Tandoori Chicken and Garam Masala into the pan, stir and let simmer for 10 minutes. Cover the pan with its lid. Add the ketchup, sugar, salt, water, and simmer for another 3 minutes. Turn off the heat and add the heavy whipping cream or yogurt, stir to combine well with all the ingredients in the pan. Transfer the Chicken Tikka Masala to a serving platter and garnish with the chopped cilantro leaves before serving.

Grilled Chicken with Herbs

We served this chicken, the so called Simon and Garfunkel chicken, at a graduation party for one of our kids. It was a big deal kind of a party, becasue not only do we have a nursing school graduate, but also we haven't had a real party since another one of our kid's weddings, and it just felt important to have nice food for the occasion. This chicken fit the bill. We did it on the grill, but the recipe calls for baking it, but the really nice feature for an outdoor BBQ party is that you can cook it most of the way-->stop-->then heat it up on the grill. Here is the rub: ▢1 tablespoon dried crushed parsley ▢2 tablespoons dried crushed sage ▢1 tablespoon dried crushed rosemary ▢1 tablespoon dried crushed thyme ▢1 tablespoon dried crushed oregano ▢1 tablespoon dried crushed basil ▢10 bay leaves ▢1 tablespoon ground black pepper ▢1 tablespoon sugar Measuring. Measuring the ingredients is a bit tricky since some of the herb leaves may be powdered, not crushed. The big chunks, like oregano, have more air in them, so try to compensate by adding more or less depending on how much air in your raw materials. If your measurements are not precise or if you lack one or two ingredients, no wars will break out, but I think the sage, bay leaf, and rosemary are essential. Crushed bay leaf may be hard to find so you can use whole bay leaves. Just take about 10 leaves and crumble them in your hand, measure the crumbled amount and add more if necessary. The pepper will add a little heat, but not much, but you can cut it out if you're a wimp or amp it up if you're a tough guy. Optional. At one time I had included 1 tablespoon dried crushed hot red pepper (cayenne or chipotle) in this recipe. I have removed it because I decided I like the recipe better without the heat. If you want a capsaicin jolt, go for it. Method Measure everything and dump it into a blender; see "Measuring" note about the bay leaves. Put the lid on the blender (very important), and run it on medium for a few seconds, turn it off, and run it again. Continue pulsing about until you have a powder. Dump the whole thing in a jar and label it. How to use this stuff. If the food has not been been brined, then sprinkle with salt, ½ teaspoon per pound. If it has been brined, then skip the salt. Lightly coat your chicken or potatoes or asparagus or whatever with water (the ingredients dissolve better in water than oil), sprinkle on the rub liberally, even if you are a conservative. If time permits, let the seasoned meat sit in the fridge for an hour or three. Grill, smoke, or roast.

Sheet Pan Orange Chicken

I am about to embark on a sheet pan chicken craze. 1 ½ - 2 lb chicken tenderloins ▢ ⅓ c honey ▢ zest of one orange ▢ 2 T freshly squeezed orange juice ▢ 2-3 garlic cloves, minced ▢ ¼ tsp crushed pepper ▢ 1 inch grated ginger ▢ ½ tsp pepper ▢ 2 large broccoli heads ▢ 3 T olive oil (separated) ▢ 2-3 garlic powder Preheat oven to 400°F. In a small bowl, whisk together honey, orange juice, orange zest, 1 T olive oil, ginger, garlic cloves, red pepper and sea salt (about ¼ tsp or to taste) and pepper. Place chicken in a medium bowl. Season with salt, pepper and garlic powder as desired (I like garlic, can you tell??) Pour marinade over top and toss to evenly coat. Cut stems from broccoli and break into florets. Toss 2 tablespoons olive oil, dash of sea salt ½ tsp garlic powder and cracked pepper together so that broccoli is coated. This should double as oiling the sheet pan as well. Spread the broccoli out to the edges of the pan. Add the chicken to the center of the pan and pour remaining marinade over top. ** Short on time? Line the chicken straight onto the pan and pour the marinade right on top before popping in the oven. Place in oven and bake for about 20 minutes or until chicken reaches 165°F internal temperature. When you pull out the pan, some extra liquid may be on it. Blot it with a paper towel or pour it gently off the side. Serve with rice or as desired! I like to add an extra drizzle of honey and a garnish of red pepper when serving. If you are planning ahead, you can mix the orange marinade together and toss it with the chicken in a ziplock bag and allow it to really marinate until you are ready to cook. That definitely kicks up the juicy flavor but is not necessary. These meals are supposed to be simple, so keep it that way! Sunday meal prepper?? Make this and dish it out into your Tupperware so you are set for the week! Add more red pepper or kick up the heat with a bit of siracha or hot sauce. The last time I made it I went all in on the spice and got a high rating from the hubby for that one.

Buffalo Sauce

My youngest son's tastes are such that when he decides he wants to try something, and once it is prepared to his satisfaction, we have it again and again. He whole heartedly participates in the search for the perfect recipe and amasses the ingredients to bring the idea to fruition, but cooking is definitely a team sport in our house and he rarely attempts anything completely alone. So it went with this, which no one is more surprised than I am to be posting a rave review of. His buffalo chicken wrap is definitely delicious and becomes yet another thing that I will not likely order out once the pandemic is more or less over. ⅔ cup hot pepper sauce (such as Frank's RedHot®) ½ cup cold unsalted butter 1 ½ tablespoons white vinegar ¼ teaspoon Worcestershire sauce ¼ teaspoon cayenne pepper ⅛ teaspoon garlic powder salt to taste Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use. Toss with already cooked chicken! This is surprisingly good for all it's simplicity.

Southern Fried Chicken, Mashed Potatoes, Gravy, and Biscuits

My youngest has been obsessed with Babish for quite some time, and my spouse and I have been less enthusiastic.  However, having made several things following his recipes and videos and they have really been very good.  So this past week, even though the main event was Thanksgiving, we undertook a traditional southern meal.  These are THE BEST biscuits that we have made at home (grating frozen butter, then turning the dough like it was puff pastry apparently works), the addition of soy sauce to gravy adds just the right amount of umami and color, and ricing the mashed potatoes makes the texture fantastic.  And yes, we did use the MSG.

Buttermilk Fried Chicken

• 1 whole chicken

• 16 oz of buttermilk

• 12 herbs and spices

  • ⅔ tsp salt

  • ½ tsp thyme

  • ½ tsp basil

  • ⅓ tsp oregano

  • 1 tsp celery salt

  • 1 tsp black pepper

  • 1 tsp dried mustard

  • 4 tsp paprika

  • 2 tsp garlic salt

  • 1 tsp ground ginger

  • 3 tsp white pepper

  • ¾ tsp MSG

• 1 tsp kosher salt

• ½ cup of corn starch

• Canola and Peanut oil, for frying

Creamy Mashed Potatoes & Homemade Gravy

• Gravy

  • 6 tbsps butter

  • ⅓ cup all purpose flour

  • Soy sauce

  • 3 cups chicken stock

• Mashed potatoes

  • 4 lbs russet potatoes

  • 1 stick unsalted butter, cut into 1-inch pieces

  • 1-2 cups warm milk

  • Kosher salt

  • White pepper

Buttermilk Biscuits

• 13 ½ ounces all purpose flour

• 2 Tbsp sugar

• 4 tsp baking powder

• ½ tsp baking soda

• ½ tsp kosher salt

• 2 sticks frozen butter

• 1 ¼ cups buttermilk

Method

Buttermilk Fried Chicken (Babish Style)

1. Break down chicken into 8 pieces. Save wing and spine pieces for making chicken stock.

2. Into a large food-safe bucket, add 16 oz of buttermilk and 12 herbs and spices along with an extra tablespoon of kosher salt and chicken pieces.

3. Press chicken down into the buttermilk brine and give it a good mix until they are evenly coated and keep the bucket in the fridge for at least 6 hours and up to 24 hours. Take it out once or twice during its marinade time to give it good stir.

4. In a wide casserole dish, add 12 herbs and spices, 2 cups of all purpose flour and half cup of corn starch, and whisk together. 

5. Add a few tablespoons of marinade to the dredge, and mix it up with your fingers or a fork until creating tiny little bits of breading that are going to stick to the chicken.

6. Bread all of the chicken at once and let those sit there for about 10 minutes.

7. Heat canola and peanut oils to 400°F, frying for 6-9 minutes until golden brown and crisp. Dark meat should reach 175°F and white meat should register 165°F. Place on a wire rack and keep in a low temperature oven until all of the chicken has finished frying.

8. Optional but you really should: Scoop up the brown, sloppy gold off the bottom of the pot and add it to the gravy.

Homemade chicken stock

1. Add chicken bones and vegetables to a large saucepan with oil. Brown all of the pieces.

2. Once the chicken has some color on it, deglaze the pot with 8 cups of cold water.

3. Bring the whole thing to simmer lower heat until it reaches a bare simmer, and keep it there for about 4 hours.

Gravy for Mashed Potatoes

1. In a small saucepan, melt 6 tablespoons of butter until foaming and add ⅓ cup all purpose flour, and whisk to cook for an additional minute.

2. Slowly stream in 3 cups chicken stock, and whisk constantly to prevent clumping.

3. Add a good glug of soy sauce.

4. Simmer for 3-4 minutes until it gets nice and thick. Taste for seasoning.

Creamy Mashed Potatoes

1. Peel 4 pounds of russet potatoes and chop into 1 inch cubes. Place into a pot of cold water.

2. Bring the pot to a boil. Once a boil is reached, cook for 12-16 minutes, or until the potatoes are cooked through.

3. Rinse the potatoes with hot tap water.

4. Place a few chunks of potato in a potato ricer and press them through. Repeat with remaining potatoes. Add 1 stick of unsalted butter at room temperature (cut into 1 inch pieces) , 1 or more cups of warm milk, some kosher salt and white pepper.

5. Mix together.

Buttermilk Biscuits

1. Start by combining 13 ½ ounces all purpose flour, 2 tablespoons of sugar, 4 teaspoons of baking powder, ½ teaspoon of baking soda and ½ teaspoon of kosher salt in a bowl. Whisk with a fork until homogeneous.

2. By using the slightly larger holes on a cheese grater, grate 2 sticks of frozen butter.

3. Add butter to the flour mixture, and mix around until all the pieces are coated.

4. Add 1 ¼ cups buttermilk to the mixture and give it a good stir.

5. Remove the mixture from the bowl and continue to try to coax together into a sort of rectangle. Using a generously floured rolling pin, roll it out to a 16 by 9 inch rectangle and fold in thirds like a letter.  Watch the episode above if you need help!

6. Repeat this process five times.

7. Place the dough on a parchment-lined baking sheet, cover in plastic wrap, and refrigerate for 30 minutes to firm up.

8. Roll the dough out to a roughly 9x9 square-ish shape, and trim off the edges using a very sharp knife that was dusted in flour.

9. Cut cleanly into 9 square biscuits.

10. Place back on the parchment-lined baking sheet and brush with butter.

11. Bake the biscuits at 400°F for 20-25 minutes.

12. Cool on a wire rack for about 10 minutes before consumption.

Green Chili Chicken in an Instant

We were gifted some small and exceptionally tough chickens and found that the best way to prepare them was in an Instant Pot.  Pressure cooking them was the only way to make them less tough, and then to use the meat to make something.

This recipe made a delicious sauce.  We cooked the chicken whole, pulled the meat off the bones, made enchiladas, then used the sauce to pour over them, So that is one variation, but if you are searching for things to cook in your Instant Pot, this is a good option, coming from the Food Lab.

 

• 3 pounds bone-in skin-on chicken thighs and drumsticks
• 3/4 pound tomatillos, quartered, husks discarded (about 4 tomatillos)
• 1 pound poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
• 6 ounces Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
• 2 Serrano or jalapeño chilies, roughly chopped, stems discarded
• 10 ounces white onion, roughly chopped (about 1 medium)
• 6 medium cloves garlic, peeled
• 1 tablespoon whole cumin seed, toasted and ground
• Kosher salt
• 1/2 cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
• 1 tablespoon fish sauce
• Fresh corn tortillas and lime wedges, for serving

1. Combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt in a pressure cooker. Heat over high heat until gently sizzling, then seal pressure cooker, bring to high pressure, and cook for 15 minutes. Release pressure.
2. Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to remaining contents of pressure cooker. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Doro Wat

We are deep into cooking from In Bibi's Kitchen, and when one of our kids said he would be passing through town and could we feed him last week, we said sure and made this along with a rice pilaf.  I now know that this is the national dish of Ethiopia and Eritrea, but I had never had it before.  So I have missed the most delicious chicken dish I have had in recent memory.  The heat and the spice and the chicken and the egg all marry well with each other.  I could not stop bringing the serving dish over and spooning just a bit more and then a bit more still of the sauce over the food on my plate.  I served with kachumbari, a fresh salad of tomatoes and avocados with lime squeezed over them.

3 Tbs. butter

2 large onions, finely diced

6 garlic cloves, minced

2 Tbs. minced ginger

3 Tbs. Berbere spice

1 tsp. Kosher salt

2 medium tomatoes, diced

1 cup water

8 chicken drumsticks

6 hard boiled eggs, peeled

Melt the butter in a saucepan over medium heat.  Ass the garlice, onion, and ginger, and cook until softened, about 5 minutes.  Stir in the berbere and salt and cook until aromatic, about a minute.  Ass the tomatoes and cook until they are reduced to almost dry.  Add the water and increase heat to high until it boils.  Lower heat and maintain simmer.  season the chicken and nestle into the pot.  Cover and cook, stirring occasionally, and cook until chicken tender, about an hour.  Add eggs and heat them through.

Remove chicken and eggs to a serving dish.  Raise the heat and reduce the sauce to the desired consistency.  Spoon over the chicken and eggs, and serve.