Dinner · Poultry · Mexican

Chicken Tacos with Roasted Tomatillo Salsa

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This is the first time I cooked with tomatillos.  I was always intrigued by this green looking, tomato-like, husked vegetable.   This is a simple dinner, but takes a little bit of time and you certainly would prefer to make it on a cooler day when you can utilize the oven.

Ingredients:

3 small tomatillos, quatered

1 green frying pepper, sliced

1 fresno chili, de-seeded and sliced

1 small onion, quatered

2-3 cloves of garlic

5 chicken tenders

1Tbsp of taco seasoning (our a homemade blend of chili powder, cumin and oregano)

olive oil

salt and pepper

Hard or soft taco shells and all other taco fixings your family enjoys

Method:

Take the first five ingredients, spread then in a single layer on a foil-lined sheet pan.  Drizzle with olive oil, salt and pepper and roast for 20-30 mins at 375F.  You want the vegetables to get slightly charred, but not burnt.

Allow the vegetables to cool and then blend in a food processor to your desired consistency.  You now have your salsa.

While the vegetables are roasting, season chicken with olive oil, salt and taco seasoning.

Saute chicken, till cooked through.  Allow to cool slightly and then shred the chicken.

Take a 1/4 cup of the salsa and mix with the shredded chicken, you now have youe taco filling.

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Heat up your taco shells, pulls out the lettuce and cheese (and all your other favorite taco toppings) and build away !

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Dinner · Poultry · Preserves

Chicken, Apple, Sage Patties – revisited

chicken patties

These patties a delicious.  I made these a few years ago and decided to revisit the recipe.  Last time I suggested a cranberry sauce/chutney to go with it.  This time around, I sear the patties then topped it with store bought “apple, onion, maple, bacon jam” and then baked it in the oven at 350F for about 15-20 mins.  The jam caramelized and created an oogey-gooey sweet and savory sauce. YUM!

https://quetesaveur.com//?s=chicken+apple+sage&search=Go

Original recipe from Martha Stewart.

Dinner · Indian Food · Poultry

Tamarind Chicken

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Years ago, it took three friends to convince a certain Irish man to try Indian food.  Trying to make the distinction between spicy and spiced is always a challenge–till you try it.  Needless to say, the Irish man is now a convert.  He now enjoys Indian food and has a variety of chillis in his pantry.  So the dish that he tried was Tamarind Chicken.  Traditionally a South Indian dish, it has several varieties.  Some are more spicy, some more tangy and creamy.  I did not grow up eating this variety of curry so I created my own version of it.  He liked it.  WIN!  Hope you and your family like it too.

Ingredients:

5 chicken breasts, cubed

1 inch of ginger, peeled and cut into chunks

1tbsp of minced garlic (2-3cloves)

2 quartered onions

2 tomatoes

1 jalapeno

1 tsp of mustard seeds

1tsp of fenugreek seeds

1 Bay leaf

3-4 whole cloves

3-4 whole cardamom pods

2 tbsp of tamarind paste, dissolved in 2cups of water

0.4oz of Berbere spice blend (from rawspicebar–refer to image for spice blend)

2 tbsp of canola/vegetable oil

salt to taste

honey/sugar to reduce spicy-ness (optional step)

Method:

Blend ginger, garlic, jalapeno, tomato and onions.

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Heat oil in a pot, and add the mustard, fenugreek, cloves, cardamon to pot and wait for them to start popping in the hot oil

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Then add the onion-tomato paste from the blender.  Then add the berberre spice blend.

Cook then spices, stirring often, till the raw smell has cooked off and it turns a deep red color.

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Add the chicken and saute for 5-10 mins

Add the tamarind paste in water

Cook till the sauce thickens, on medium-ow heat for 30 mins

Taste to adjust salt and seasonings.  You might want to add more spice, or if it is too spicy you can add a tbsp of honey or sugar.

Serve hot with Naan or basmati rice.

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Comfort food · Dinner · Poultry · Stew

Chicken Sausage Stew

This is a light stew for those cool rainy summer nights.  I used store bought chicken sausages along with mushrooms and roasted red peppers for some depth of flavor.  

saute mushrooms till golden brown.    

add sliced roasted red peppers ( from a jar), 1 bunch of chopped of scallions, a few springs to thyme, 2 tsp of minced garlic and 1tsp of red pepper flakes. Saute for a few minutes to marry the ingredients.  

Add water or chicken stock just enough to cover all the vegetables.  I also added a pinch of saffron for an exotic flare.  You can most certainly omit it.  

Add the cooked, sliced sausage and simmer till the stew thickens to desired thickness.  Serve warm with garlic bread !  Polenta would be a great gluten-free option for a side with this stew.  I would also consider making the stew with shrimp instead of  chicken.  Eggplant and butternut squash would be a great vegetarian alternative.

Middle Eastern · Poultry

Orange Saffron Drumsticks

  
A unique flavor spin on your typical of drumsticks.  Roast it or grill it, this will become a new staple in your recipe box.  If you are not a fan of drumsticks, try it on chicken breasts or thighs.

Ingredients:

1lb bone-in, skin-on chicken drumsticks

zest and juice of 1 large orange

2 tbsp of rosemary

1 tsp of red pepper flakes

1/4 cup balsamic vinegar

1/4 tsp of saffron

salt and pepper to taste

Method:

Marinade chicken in all the ingredients for 3hrs upto overnight.

  
Bake in a 375F oven for 45mins till cooked through.

Savor !

   

Dinner · gluten-free · Poultry · Quick Dinner

Prosciutto-Basil Chicken in a Tomato Sauce

  
A super speedy dinner I pulled together for a quick dinner party.  It used whatever I had in the kitchen and pantry and pulled together a tasty chicken dinner.  Try it !

Ingredients:

5 thinly sliced chicken breasts

5 slices of prosciutto

10 basil leaves

1/2Tbsp of minced garlic

3 stalks of green onions, chopped

2 shallots sliced

Bruschetta spread ( I bought this from Trader Joe’s)

1 Tbsp olive oil

1 Tbsp of cornmeal

1 tsp of crushed red pepper

1 cup of chicken stock

salt and pepper to taste

Method:

Season the chicken breasts with salt.

Spread the bruschetta mix on the chicken breast and lay two basil leaves on top of the spread.

  
Fold the chicken breast in half and secure with toothpicks.

Wrap each breast with prosciutto.

  
Heat 1 tsp of olive oil in a skillet and fry the chicken breasts till golden on each side.  Set aside.

   
 In the same pan add the chopped garlice,green onions and shallots and saute till pale.

Add 2 Tbsp of the bruschetta mix and cornmeal and saute for 2-3 mins

   
    Remove the toothpicks and return the  chicken to the pan and add the chicken stock

Simmer till the sauce thickens.

Serve with your choice of sides.  I did saffron rice and roasted asparagus.

 

Dinner · Poultry · Quick Dinner

Chicken sausage with roasted fennel and sweet potatoes

Like the previous post, with a little bit of planning you can have a week’s worth of dinner ready in 1hr flat.  All you need is a hot oven at 375F, sausage of your choice, sweet potatoes, fennel, salt, pepper, olive oil.  That’s it.  Infact you can cook this meal and the swordfish dinner all at once.  This is how I cook.  Delicious, home cooked food and all I have to do cook and clean once night a week.  Perfect for a busy graduate student !