Tag Archive for 'chicken'

Chicken Biryani

Published
by
marc
on May 20, 2008
in Indian and Poultry
. 12 Comments

While most often associated with northern Indian cuisine, Biryani is a dish with Persian origins found in various forms from Iraq to Thailand. As you might imagine, there is a huge variety of different preparations stemming from the vast swath of land it calls home. Common elements include some type of meat (goat, lamb or chicken), rice, and spices such as cardamom, cinnamon, bay leaves, coriander and mint.

I’m not going to say that my recipe originates anywhere specific, but it rely heavily on Indian flavours. Though it takes a bit of prep work, it’s not complicated and there’s a lot off leeway to improvise with your own blend of spices. The chicken gets married to the rice between layers of caramelized onions. This symbiotic relationship keeps the chicken moist while infusing the rice with some serious flavour.

It’s fantastic with a cucumber raita and a squeeze of lemon, cooling off the heat while adding a fresh zing that brightens all the spices in the dish. The ingredient list below might look intimidating at first glance, but there’s nothing all that exotic on the list and it all comes together in about an hour + cooking time.
Continue for full recipe

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Guinea Hen Olive and Lemon Tagine

Published
by
marc
on April 5, 2008
in Dinner, Mediterranaen and Poultry
. 4 Comments

Guinea Hen Olive and Lemon Tagine

Brine cured olives and lemonsAfter reading an article in the Times last fall about brine curing your own olives, I made a batch in a large mason jar. They’re good, but I’m olived out at this point and I’ve been looking for ways to cook with them. Here’s a 1 pot roast chicken that makes its own sauce which is great on a bed off cous cous or quinoa.

By cooking this in a low temperature oven in a sealed pot, there’s no need to add any liquid. As the chicken and vegetables cook, they release juices which create a wonderful undiluted sauce. I use a Guinea Hen which is an African bird that is somewhere between a chicken and a pheasant. It’s firm but tender meat is much tastier than the bland chickens we get in grocery stores without being too gamey. If you can find a fresh one at a reasonable price, give it a try sometime (I get mine at the Union Square Green market in NYC).

This is also a great base recipe to use for making other pot roasted chickens using other herbs and spices. A mirepoix (carrots, celery, and onions) with some herbs de Provençe (rosemary, thyme, lavender and bay leaves) makes for a great French roast chicken that can be served with a crusty baguette. I usually make this on a weekend, then throw the bones and remaining meat into a pot with some water and make chicken stock which I then use throughout the week.

spice rub
1 Tsp kosher salt
1/2 tsp cinnamon
1/2 tsp turmeric
1/2 tsp ground coriander seed
1/4 tsp ground cumin
1/4 tsp freshly ground black pepper

for tagine
1 4 lbs guinea hen or chicken
1 Tbs good quality olive oil
1 Tbs minced ginger
1 C onions chopped
1 C other aromatics such as celery, fennel, or parsnips chopped
1 cinnamon stick
1 preserved lemon cut into wedges
1/2 C whole green olives
1 Tbs honey

Heat the oven to 250 degrees. Clean the bird well and pat dry. Remove any extra fat then rub both the inside and outside with the spice rub. Tuck the wings under the bird.

Heat a dutch oven or other heavy lidded pot big enough to hold the bird until hot. Add the oil and ginger, swirl, then add the bird, breast side down. Allow it to brown well on that side ,then flip it over, adding the veggies and cinnamon stick all around the bird. Allow it to brown on that side, then add the lemon, olives and honey.

Cover the pot with a layer of aluminum foil (it acts as a seal), then put the lid on securely. Place it in the oven and cook the chicken till an instant read thermometer reads 175 when inserted into the thickest part of the thigh this should take about 75 minutes for a 4 lbs bird.

Serve on a bed of cous cous or quinoa mixed with slivered almonds.

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Chicken stroganoff

Published
by
marc
on April 2, 2008
in Dinner and Pasta
. 1 Comment

Chicken Stroganoff

Growing up, my mom did most of the cooking. On the rare occasion that she didn’t, and my step-father cooked, which meant we were in for one of 2 meals: meatloaf or beef stroganoff. I can’t say that either dish was mind-blowing, but I do remember him fishing out a tattered yellowing 3 x 5″ recipe out of a metallic green box, and the anticipation as the smell of cooking onions and mushrooms wafted out of the kitchen. Since leaving the house, I often find myself craving both dishes… like today.

I never did ask for the recipe, but after years of experimenting, I’ve come up with something that sates my cravings, and is a bit healthier to boot. This version uses chicken instead of beef, olive oil instead of butter and yogurt instead of sour cream. I find that the mushrooms give it a nice meaty flavor without the beef, but if you’re in the mood for beef, by all means, substitute away (hint: I’ve found that quickly seared strips of fillet mignon work the best). I’ve also cut out a step of making a roux by dusting the chicken in flour first.

4-5 skinless boneless chicken thighs washed, dried, trimmed of excess fat and cut into bite size pieces
sweet hungarian paprika
1/2 teaspoon kosher salt
freshly ground black pepper
2 Tbs flour for dusting

1/2 medium onion diced
8 oz. mushrooms cleaned and sliced

1/4 C vermouth or sherry
1/2 C chicken stock
1 Tsp tomato paste
1 bay leaf
1/4 C plain yogurt
salt and pepper to taste

chopped parsley (optional)

Prep the chicken then sprinkle with salt, pepper and a generous amount of paprika. Dust with flour.

Get a heavy bottomed stainless steal saute pan hot over medium high heat then add some olive oil. Use tongs to place a layer of chicken down (you might need to do in two batches). And allow the chicken to brown before attempting to turn over (this makes some great fond and prevents the chicken from sticking to the pan). Flip the chicken and brown on the second side before removing to a plate. Repeat with a second batch if necessary.

Add some more oil if needed then add the onions and mushrooms. Get these nice and brown tossing to make sure nothing gets burned.

Deglaze the pan with the vermouth then add the chicken stock, tomato paste, and bay leaf. Turn down the heat a bit and let the chicken cook, stirring to mix the coating on the chicken with the liquid to help it thicken.

Once the chicken is done and the sauce is nice and thick, turn down the heat to low and add the yogurt. Taste it and add some more salt and pepper if you like.

Finish with some chopped parsley and serve over egg noodles.

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