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Posts Tagged ‘Chicken’

A totally easy chicken dish uses ingredients I had on hand...orange juice, green olives, saffron, lemon juice.

This is one of those throw together recipes that turned out surprisingly well. I had a few things on hand: orange juice, lemons, green olives, chicken legs, saffron. The resulting dish wasn’t sweet, despite the orangey base. It was more of a sweet and sour balance.  Served atop fluffy quinoa, and perhaps with a side salad or veg,  this meal satisfies without weighing you down.  In other words, a perfect dish to welcome spring.

This entire meal can make it to the table in about half an hour, not counting the time it takes to marinate. Which, in a pinch, you can skip.

Citrus Chicken With Green Olives and Saffron

Yield: About 4 servings. Recipe can easily be halved or doubled.

  • 1 pound chicken legs or thighs, skin removed
  • Neutral cooking fat of choice (butter, neutral oil, etc)
  • 4 cups orange juice (2 for the marinade, 2 for the sauce)
  • Juice of two lemons lemon (juice of one for the marinade, one for the sauce)
  • 1/2 cup of pitted green olives, cut into chunks and rinsed to remove excess salt
  • 4 cloves of garlic, sliced
  • 2 generous pinches of saffron
  • Salt and pepper
  • Parsley or chives (for garnish, optional)
  • 2 cups of quinoa, and 4 cups of water

1. Marinate chicken in 2 cups of orange juice, the lemon juice, a pinch of salt, and 2 of the garlic cloves. Cover, and refrigerate for at least half an hour, or even up to two days.

2. Remove chicken from marinade. Discard marinade. Heat neutral cooking fat of choice over medium in a large skillet or Dutch oven. Salt and pepper the chicken on both sides. Add to cooking fat (carefully), once cooking fat is hot.

3. Allow chicken to cook about three minutes on each side, enough to get a nice brown color.

4. Add 2 cups of orange juice, garlic, olives, juice of the second lemon, and saffron to the pan. Bring to a boil, then lower and cook over a low heat for 20 minutes. (Can cover pan if you wish; the recipe works with pan either covered or uncovered, so don’t stress about that detail).

5. As the chicken cooks, cook quinoa according the package directions. (Usually takes about 25 minutes total).

6. Taste chicken sauce for seasoning. Adjust if needed. If sauce seems too dry, add a bit more water or orange juice to liquify.  Remember, the olives are salty, so you MUST taste the sauce first before adding any salt. My guess is that you won’t need to add any salt.

7. Serve over quinoa, and garnish with green herbs or chives if desired.

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A kale stalk grows in Brooklyn. No, seriously. I snapped this pic at the Brooklyn Botanic Garden recently.

Some people have a way with words. I, apparently, have a way with kale.

Three very unexpected individuals went slightly crazy over this kale recipe:

  • A friend who isn’t much of a veggie eater at all. To the point that I always bring a green salad or a side to contribute to dinner at her place, because otherwise, we’re green-free; to her credit, she’s gracious about this habit of mine, and she loves this kale).
  • Another friend who isn’t a big food person at all, much less a fan of greens. The friend who says, “I don’t eat sides.”  Ha!
  • And my cat.

Yes, you read right. My cat loves this kale. At first I thought he was simply licking the chicken sausage juice off of the plate. But no, the little boy started eating the tiny leftover pieces of greens. With gusto. We’re talking purring and coming back to look for seconds gusto. I trust my cat’s taste in food. He’s quite the foodie, actually. He enjoys hanging out in the kitchen with me, likes chicken only when it’s prepped a certain way, and loves coconut yogurt by So Delicious. He’s got great taste, that one.

Grainy Blackberry picture of my cat :-), whose name is Bise. (Rhymes with the last syllable of resume).

The recipe is so simple. And good!

Simple Skillet Kale Saute with Chicken Sausage

Note: Feel free to leave out the chicken. The kale still tastes fabulous without it.

Ingredients to serve 2:

  • 2 or 3 links chicken sausage, cut into ovals
  • 1 bunch of kale
  • cooking oil of choice, up to 2 tablespoons
  • Seasoning blend of your choice (I’ve been using Trader Joe’s “Everyday Seasoning” for my kale lately)
  • Salt (ONLY if seasoning blend is unsalted)
  • Nutritional yeast or grated cheese of choice (optiona)
  • 2 Tablespoons sundried tomatoes, slivered (optional)
  • Splash of pomegranate molasses (optional)
  • Splash of water or broth of choice (might not need)

1. In a roomy skillet or Dutch oven, heat the oil over low heat. Once the oil is warm, add chicken sausage and allow to brown on one side (check after about a minute).

2. Meanwhile, prep kale (rinse, cut or tear into pieces)

3. Flip chicken sausage. Now add kale to skillet and on one side for a minute or two. Then turn it to coat with oil and sausage juices, then add spices, plus sundried tomato slivers. Turn and cook the kale on for another minute or so. Taste kale for texture (I like mine tender-crisp), and adjust spices, including salt, if desired. Add a drizzle of pomegranate molasses, if using. (If at any point the kale becomes too dry in the pan, add a bit or water or broth of choice)

4. Remove from skillet, sprinkle with nutritional yeast or grated cheese (if using), and serve warm. It can also travel well and makes a tasty cold salad or side dish.

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Oven fried chicken nuggets stay moist thanks to a coating of nut butter, and crunchy courtesy of panko crumbs. Early-season broccoli rabe is my veggie side, and Trader Joe's Mango Ginger Chutney serves as the dipping sauce du jour.

I love chicken nuggets. I know, really sophisticated of me? Ha!

Edited to Add: I was born and (mostly) grew up in Texas, where fried chicken was on the weekly menu rotation, at least in my earliest years. I’ve always loved it. Just the smell of it makes me nostalgic. But I can’t always eat it, for obvious reasons. These flavorful nuggets satisfy the crunchy, chicken-y craving, and aren’t as messy and hot as frying up a batch of chicken. Plus, my fried chicken never seems to taste quite as good as my mom’s.

Luckily, I’ve figured out how to give chicken nugget morsels a healthy, grown-up, and tasty upgrade.

The key ingredients? Nut butter plus panko bread crumbs (that stuff that makes tempura so crunchy and awesome at your favorite Japanese spot. Panko bread crumbs have become increasingly common in regular grocery stores in recent years. Progresso brand makes them, as does Roland. Roland is the brand I used in this recipe. I paid about $1.25 on sale for my 7 ounce bag, which will last awhile).

Yum!

Coating chicken chunks with the nut butter of your choice is a great way to get crunchy panko crumbs to stick, and stick well, to the chicken pieces. Then just pop them in the oven for 15-20 minutes, and you have an irresistible nugget delight. The nut butter gives them another boost of flavor, and keeps the breast meat, which often tends to dry out, nice and juicy.

No panko crumbs? Try regular breadcrumbs from the store. Gluten free needed? Then coat the nuggets in nut butter, followed by a dusting of the ground nuts of your choice.

You can use the nut butter of your choice. I’ve tried this with almond butter, peanut butter, and sunflower seed butter. All work equally well, as does pistachio nut butter, which I made a batch of recently. Here’s the recipe link to Pistachio Honey Nut Butter:

Pistachio nut butter. Easy to make at home and a worthwhile option to coat your chicken nuggets in before dredging them in panko bread crumb awesomeness.

Bonus Tip: Prep extra nuggets and freeze them in a single layer, covered well. When it’s time to eat, just remove them from the freezer and bake them according to the directions below. No thawing necessary.

Baked Nut Butter Chicken Nuggets

Ingredients to make 2-4 servings (2 as entree, 4 as an appetizer):

  • 1 pound of chicken breast, cut into chunks
  • Seasoning blend of your choice
  • Salt (ONLY if seasoning blend is unsalted)
  • 1/2 cup nut butter of choice, more if necessary
  • 1/2 cup panko bread crumbs (or alternatively,bread crumbs from a can, or ground nuts)
  • Splash of water (might not need)

1. Preheat oven to 450 F.

2. Season the chicken with the seasoning blend, adding salt if necessary.

3. Spoon nut butter into a mixing bowl.  Mix well. If it seems a bit dry, put in a tiny bit of water to loosen it up (it should be a texture that is slightly thinner than honey).

4. Place chicken chunks in nut butter and toss to coat, using your hands or a spoon to coat all sides.

5. Throw panko crumbs on top of chicken and mix well. If necessary, press crumbs into the chicken so they adhere. Make sure all sides of the chicken are coated with crumbs. Shake off excess crumbs.

6. On a baking sheet, in a single layer, bake the nuggets for 15 to 20 minutes.You don’t even need to turn them!

7. Serve with the side/s and or dipping sauce of your choice.

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Fesenjan is a beloved Iranian pomegranate-walnut stew. It can be made with chicken, duck, or without meat. What you see above is a version made with mushrooms and chickpeas, a departure from the classic recipe. Note my greenery "garnish" isn't really edible ;-) This is my fast, 15 minute version of khorest fesenjan.

Yes, you read right. A 15-minute version of beloved Persian koresht fesenjan.

What??????

For the uninitiated, it’s a stew of ground walnuts, pomegrante molasses, and, often, chicken. It has a sweet and sour flavor that might sound weird on paper, but tastes oh-so-good on the palate. It also has a bit of a reputation: a rep as something that takes a good while to cook.

We chatted about this recipe on here before:

But today’s offering is a quickie take on the slow-cooking classic. Over the weekend, a reader, Almaz, and I were chatting on Facebook. She loves the blog and had such kind words of encouragement for me. I was really touched. So I asked her if there was anything in particular she’d like me to post about. She jokingly (I think), said “15 minute fesenjan.” I immediately thought about a slow cooker version, that potentially could have only 15 minutes of hands on time.

Then today, while tinkering around in the kitchen, I realized a truly fast fesenjan, made in 15 minutes from start to finish, IS doable. If you have the following, already ready:

  • Pomegranate PASTE or MOLASSES (pre-thickened, you see!)
  • Ground walnuts.
  • Pre-cooked chicken (if using).
  • Pre-cooked rice (if serving over rice). Or you could use quick cooking rice. (Not as tasty as homemade, but just sayin’)

So here we go. Don’t blink, guys, or else this recipe will be over before you know it:

15-Minute Khoresht Fesenjan (Pomegranate Walnut Stew)

Time: 15 minutes

Yield: Approximately 4-6 servings. ( The nuts make this a very rich dish.)

Ingredients

  • Neutral cooking fat of choice (butter, grapeseed oil, etc)
  • 1/2 medium onion
  • 1 cup pre-ground walnuts
  • 1 Tablespoon sumac
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 cup pomegranate molasses or pomegranate paste (can find on Amazon)
  • 10 ounces of mushrooms (optional)
  • 1 cup of chicken broth, vegetable broth, or water
  • 1 14-16 ounce can of chickpeas, rinsed (optional)
  • 1 cup of pre-cooked chicken, cut into bite-sized pieces (such as leftover roasted chicken)
  • Honey, sugar, or agave nectar to taste
  • Salt and pepper to taste

Directions

1. Over a low heat, heat oil or butter in a Dutch oven.

2. As fat warms, dice onion.  Add it to the pan and cook for about 5 minutes, stirring periodically. (Chopping the onion very small will help it cook through faster).

3. As the onion cooks, slice mushrooms (if using) and drain and rinse chickpeas (if using).

4. Lower the heat, and add walnuts to the onions. Toast walnuts lightly, turning often, for 30-60 seconds, or until you smell a hint of fragrance. Immediately add in spices, and cook for about 30 seconds more. Turn heat off.

5. Add in the pomegranate molasses/paste, stock or water. Stir well, then add in any of the following that you’re using: chicken, mushrooms, chickpeas. Put the heat back on, then increase heat to high until stew boils. Drop the heat down to low.

6. Cook for 5 minutes more, until mushrooms are cooked through and chicken, if using, is warmed through. (You can cook this dish longer if you wish, up to half an hour, but the shorter cooking time works if you’re in a hurry).

7. Adjust seasonings to your taste. If you want it sweeter, add in sweetener of choice, stir, taste. Repeat until you’ve reached your idea sweet-sour ratio.  Serve over rice of choice and enjoy.

That’s IT!

Enjoy it over rice of your choice.

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I almost always have lemons on hand at home. I feel sort of lost without them. Photo courtesy of stock.xchng.

When a dish is quick, easy, and healthy, what’s not to love? I threw this chicken dish together with ingredients I had on hand one recent cold day: boneless, skinless chicken thighs, lemons, pre-sliced mushrooms, zatar, and scallions. It was comforting, flavorful, and simple to make. I’ll be making it again!

I call it “Lazy” because that was how I was feeling that day: lazy, but in need of a home-cooked meal nonetheless.  In the true spirit of laziness, I snapped a pic of the final recipe with my Blackberry, but then didn’t bother to upload it. Oh well, I forgive myself. I hope you can find in it your hearts to forgive me too ;-)

I'm so into mushrooms. Even the plainest, most basic mushrooms have such a beautiful flavor. Photo courtesy of stock.xchng.

Time saving tip: While your chicken is cooking, you could make your starch and/or salad/veggie side. What I did this time was make a couple of portions of this brown rice couscous to go with the meal. I had some pre-made tabouli on hand, so with a little fresh dressing of lemon and olive oil,  the tabouli served as the vegetable side.  The dusting of za’atar herbs on top of the finished dish gives the chicken and ‘shrooms a subtle herbal finish.

Lazy Lemon Mushroom Chicken with Za’atar

Ingredients

Time: Start to Finish, 30 Minutes

  • Olive oil
  • 1 to 2 cups sliced mushrooms
  • 1 Lemon
  • salt and pepper to taste
  • 1 lb boneless, skinless chicken thighs
  • Scallions, sliced (use kitchen scissors to slice them)
  • Zatar for garnish (optional, even though the ingredient is in the title ;-) )

Directions

1. In a saucepan or Dutch oven, warm up to a tablespoon of the the olive oil over a medium low flame. When the oil is shiny, add in the sliced mushrooms.

2. As the mushrooms cook, make a quick marinade for the chicken. In a ceramic or plastic bowl, toss in a few splashes of olive oil, the zest and juice of the lemon, and salt and pepper to your taste. Add the chicken, turning to coat well. Let sit for 5 to 10 minutes as mushrooms cook.

3. As the chicken marinates, turn the mushrooms; let them cook on the other side for 3-5 minutes.

4. Remove mushrooms and set aside.  Add chicken to pan, pouring in about half of the marinade. Discard the rest of the marinade. Cook chicken thighs on one side on medium heat, browning, for 3-4 minutes.  Flip the thighs and cook on the other side, about 3 minutes more.

5. As the chicken browns on the second side, add in the scallions. Cook for another minute, then add in about half a cup of water. Add in the mushrooms. Cover and reduce heat to low. Let the liquid reduce by about half, about 5 minutes more of cook time.

6. Taste the sauce and add salt and/or pepper if needed.

7. Sprinkle with zatar as a garnish. Serve with side dishes of your choice and enjoy.

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Baby eggplants stuffed with lean ground chicken, pine nuts, scallions, and walnuts. Topped with a warm sour-cherry pomegranate sauce.

Maybe I”m too easily amused, but a trip to the farmer’s market is one of the highlights of my week. I’m quite obsessed with farmer’s markets, really. To the point that I’ll always try to hit up the local markets when I travel. It’s a cool way to get a feel for a city or town. The vibe, the people, the types of food that grow there. It’s informative, fresh, and chill.

Mini eggplants at my neighborhood farmer's market. A steal at $1.50 per pound.

Right now, eggplant is in season in my corner of the world. In particular, those precious baby aubergines, with hues ranging from lavender to deep purple. They were just begging me to buy them and stuff them silly.

Full disclosure moment: Today’s recipe is a total riff on something Joumana of Taste of Beirut did recently.  Her Eggplant in Walnut and Pomegranate sauce was too tempting to pass up. The first time around, I honored her recipe and it was fabulous. Then I decided to experiment and make a meat-stuffed eggplant with a sour cherry pomegranate sauce.

Fairytale eggplant, to the left. Yes, they're really called that. These petite beauties are delicious stuffed.

The eggplants are left unpeeled, then baked, and finally stuffed with a mixture of ground chicken, ground walnuts, scallions, and pine nuts. Then they’re sauced with a simple mixture of sour cherry preserves (or juice), pomegranate paste, and chili pepper. It’s a meal that’s satisfying without being heavy, and it’s pretty darn good for you too.

So thank you, Joumana and to my local farmers market for providing the inspiration for today’s dish.

So delicious, so healthy!

Stuffed Baby Eggplant with Sour Cherry Pomegranate Sauce

If you can’t find small eggplants, you can use bigger eggplants instead. Adjust cooking time accordingly. Sour (tart) cherry or pomegranate juices/jams can be used interchangeably for the sauce. Good to know in case you don’t have easy access to one or the other.

Ingredients:

  • 24 baby eggplants
  • 1 Tablespoon olive oil
  • 2/3 pound of ground chicken (can use turkey, lamb, beef if you prefer)
  • 1 Tablespoon Arabic spice blend
  • 1 Tablespoon sage
  • 2 Tablespoons za’atar (optional)
  • 1/2 bunch of scallions, thinly sliced
  • 2 cloves garlic, finely chopped or even grated
  • 1/2 cup ground walnuts (optional)
  • 1/4 cup of pine nuts
  • 1 Tablespoon tomato paste
  • Salt and pepper to taste

Sour Cherry Pomegranate Sauce

  • 2 Tablespoons sour cherry preserves OR 1/2 cup tart cherry juice
  • 2/3 cup pomegranate juice
  • 1/2 dried chili pepper
  • 1/2 teaspoon cardamom
  • pinch turmeric

Directions

1. Preheat oven to 425. As oven preheats, wash and pat dry baby eggplants. Line your baking pans or dishes with foil. Place baby eggplants on baking sheet or dish. Do not overcrowd. Bake for 30 minutes on the middle oven rack, testing for doneness at 25 minutes.

2. As eggplants roast, make filling. Warm olive oil in a skillet. Once it’s shimmery, add chicken, breaking up the ground chicken as you move it around the pan. When chicken is approximately half cooked (you’ll be able to tell parts of it are still raw), add in spices, including za’atar, if using,  plus scallions and garlic. Cook chicken until done. Next, add in scallions, pine nuts, ground walnuts, and stir. Add in tomato paste and splash of water if mixture is getting dry. Stir again, taste, and adjust seasoning to taste. Cook another minute or two more, then turn off heat.

3. Remove eggplants from the oven. With a fork or knife, test for doneness (fork or knife should slide easily through the eggplants). Place eggplants in a safe place and allow to cool.

4. As the eggplants cool, make the sour cherry pomegranate sauce. Simply mix all of the ingredients together, and cook over a LOW heat for 5-10 minutes, until desired consistency is reached. (If you want the sauce syrupy, feel free to cook for more than 10 minutes).

5. Now split each baby eggplant down the middle. Stuff each with a spoonful of the chicken mixture. If you have leftover scallions, use them for garnish. Or garnish with fresh chopped parsley. Spoon sauce over eggplants, plate, and enjoy!

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Khorest Fesenjan, a classic Persian chicken dish with a sauce made of pomegranate and toasted walnut. Photo by Stacey Young.

Hey guys! We recently explored a vegetarian (actually vegan) version of today’s Persian dish, Khoresht Fesejan. Today, here’s the more classic version of this luxurious Persian stew with pomegranate, walnuts, and chicken. Enjoy this dish on top of the delicious rice dish of your choice. Classic chelo rice would work beautifully, or you could try my super easy basmati rice technique. Enjoy this richly flavored, slightly sweet, slightly sour stew.

Khoresht Fesenjan: Persian Pomegranate Walnut Stew

Note: Since pomegranate juice is so popular now and pretty easy to find in supermarkets, you can use that instead of pomegranate syrup. However, pomegranate syrup/molasses is available in some grocery stores, and also in Middle Eastern/Mediterranean stores. A lot of oil will come to the top of the dish. This is normal and nothing to worry about; it is the oil from the walnuts.

Ingredients:

2 tablespoons olive oil, ghee, butter, or neutral cooking oil of choice
2 medium onions, finely chopped
1 pound bone-in chicken thighs, legs, and/or breasts, skin removed
1/2 pound walnuts, finely ground (shells removed)
4 cups pomegranate juice or 1/2 cup pomegranate syrup/molasses diluted in 2 cups of water
1/4 teaspoon saffron, dissolved in 1 tablespoon of hot water
Salt, to taste
Honey or sugar
Cardamom pod (optional) OR 1/2 teaspoon cardamom powder
Pinch of allspice (optional)

Directions:

1. Heat the fat in a large pan Dutch oven over medium heat. Add the onion and cook until tender, about 10-15 minutes. Remove onions.

2. Salt chicken. Add chicken and brown on both sides, about three minutes per side. Remove from pan, and set aside.

3. Place the ground walnuts in the remaining oil in the frying pan. Cook and stir over low heat 5 to 10 minutes or until lightly browned.

4. Return the onion and chicken to the frying pan with the walnuts. Stir in the pomegranate juice or diluted pomegranate syrup. Reduce heat to low, cover, and simmer 20 to 30 minutes, stirring occasionally, until chicken is no longer pink and juices run clear. (You can simmer longer to deepen the flavor, adding water as necessary so the pan doesn’t dry out).

5. Adjust seasoning to taste. If stew tastes too sour, add a little honey or sugar and simmer a bit longer. Serve over basmati rice. Makes 4 to 6 servings.

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