Chicken Tiki Masala

From Amy Scott

This is best when prepared with whole-milk yogurt, but low-fat yogurt can be substituted. For a spicier dish, do not remove the ribs and seeds from the chile. If you prefer, substitute 2 teaspoons ground coriander, 1/4 teaspoon ground cardamom, 1/4 teaspoon ground cinnamon, and 1/2 teaspoon ground black pepper for the garam masala. The sauce can be made ahead, refrigerated for up to 4 days in an airtight container, and gently reheated before adding the hot chicken. Serve with basmati rice.

Serves 4 to 6 

Chicken Tikka

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp cayenne pepper

1 tsp salt

2 lbs boneless, skinless chicken breasts

1 cup plain whole-milk yogurt

2 Tbsp vegetable oil

2 medium garlic cloves, minced (2 tsp)

1 Tbsp grated fresh ginger

Masala Sauce

3 Tbsp vegetable oil

1 medium onion, diced fine

2 garlic cloves, minced

2 tsp grated fresh ginger

1 serrano chile, seeds and ribs removed, minced

1 Tbsp tomato paste

1 Tbsp garam masala

1 (28-oz) can crushed tomatoes

2 tsp sugar

1/2 tsp salt

2/3 c heavy cream

1/4 c fresh cilantro leaves, chopped

1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.

2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.

4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.

Maple Mustard Chicken Thighs

2 pounds boneless skinless chicken thighs

½ cup dijon mustard
¼ cup real maple syrup
1 T rice wine vinegar

Preheat oven to 450
Place chicken thighs in 8x8 pan

Whisk together mustard, maple syrup, rice wine vinegar and pour over chicken thighs
Turn thighs over in sauce to coat

Bake covered for 20 minutes, remove foil, bake for an additional 20 minutes

Optional garnish: rosemary

Serve with sautéd peppers, onions, and grape tomatoes and wild rice

found on tablefortwoblog.com

Chicken Burrito Bowl

Ingredients

• 1 pound boneless, skinless chicken breasts, diced into bite sized pieces
• 3 tablespoon of olive oil
• 1/4 cup of diced yellow onion
• 1 cup of uncooked extra-long grain rice
• 1 14.5 oz can of diced tomatoes, drained
• 1 15oz can of black beans, drained and rinsed
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of chili powder
• 1 teaspoon of cumin
• 2 1/2 cups of low-sodium chicken broth
• 2 cups of colby jack, monterey jack or cheddar cheese
• kosher salt and pepper
• freshly diced tomatoes
• diced green onions
• sour cream
• guacamole

Instructions

1. Start by sautéing onions in 2 tablespoon of olive oil until they start to soften.
2. Season diced chicken with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper.
3. Add chicken to pan and cook over medium high heat until chicken has started to brown.
4. Move chicken to one side of pan, in the other side of the pan add an additional tablespoon of olive oil and sauté uncooked rice for about 2 minutes or just until some grains start to turn golden brown.
5. Stir in black beans, canned tomatoes, chicken broth, garlic powder, chili powder and cumin. 
6. Bring to a simmer, cover and reduce heat to low.
7. Cook about 20 minutes or until rice is tender.
8. Season with additional salt and pepper as needed. 
9. Sprinkle with cheese, recover and let set for 2-3 off heat to melt cheese.
10. Garnish with fresh tomatoes, green onions, sour cream and guacamole.

Notes

Recipe variations: Try sautéing diced bell peppers or jalapeños along with onions. Mix in frozen corn in the last 5 minutes of cooking. Substitute ground beef or ground turkey for chicken. Skip the cheese for a lighter version.

Source: Number Two Pencil

Buffalo Chicken Burgers

Ingredients

Chicken Burger:

•              1 lb of ground chicken *** I used 2 packages from Safeway

•              1/4 cup finely chopped onion

•              2 cloves of garlic, pressed

•              1 egg

•              1/4 cup plain bread crumbs

•              ½ cup blue cheese crumbles

•              Salt

•              Fresh cracked pepper

•              1 tsp minced fresh dill weed

•              1 tsp minced fresh parsley

•              2 tbs oil for cooking

Sandwich:

•              Burger buns

•              Chicken Burgers

•              Buffalo sauce

•              Ranch Dressing

•              Blue cheese crumbles

•              Tomato slices

•              Chopped green onion

•              Sliced Mozzarella cheese

Instructions

1.            Chicken Burgers:

2.            Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.  *** I used the Panini Maker on medium high heat for 8 minutes.

3.            When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and cook the burgers in the sauce for about a minute on each side.

4.            To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.

Notes

Recipe from Lyuba @ willcookforsmiles.com

Read more at http://www.willcookforsmiles.com/2013/07/buffalo-chicken-burger.html#30JFGq9S1JsBJbUm.99

Asian Dumplings - Chloe's SAIT Camp

250 g ground pork
250 g ground chicken
1 c diced mushrooms
1 large carrot brunoise (very fine dice)
¼ onion brunoise
2 green onions, fine dice
1 T minced ginger
1 T minced garlic
2 T soy sauce
2 T sesame oil
salt/pepper

round wonton wrappers

Sauté vegetables until soft.
Sweat the onions, garlic, and ginger until translucent.
Mix all ingredients together.
Cook off a small amount of the meat mixture and adjust the seasonings if needed.
Form meat mix into small balls.
Fold the dumplings.
Cook in boiling salted water until they float.
Remove and enjoy with sauce.

Sauce:

equal parts:
soy sauce
rice vinegar
sesame oil
sugar
green onions
water

Mix all ingredients together.
Heat on stove until sugar has dissolved.
Cook until thickened.

Butter Chicken - Chloe's SAIT Camp

1kg chicken breasts, medium cube
2 T vegetable oil
2 T butter
4 t garam masala
4 t sweet paprika
4 t ground coriander
2 T grated ginger
2 t minced garlic
2 t chilli powder
1 cinnamon stick
6 cardamom pods
1 c cream
1 medium onion, medium dice
400 g pureed tomato
cilantro to garnish

Heat oil and butter in heavy bottomed pan on medium heat.
Add all spices, cook till fragrant.
Add onion, garlic and ginger - cook until soft.
Add chicken, stir a few times.
Add tomato and cream.
Bring to a simmer.
Cover and simmer until chicken is fully cooked.

Add water if sauce gets too thick.
Adjust seasoning: more chilli powder to increase heat. Generally needs some salt.

Serve over rice.

Chicken Katsu

INGREDIENTS:

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness salt and pepper to taste 2 tablespoons all-purpose flour

1 egg, beaten 1 cup panko bread crumbs 1 cup oil for frying, or as needed

DIRECTIONS:

1.	Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.
2.	Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Chicken Stew with Olives and Lemon

Chicken Stew with Olives and Lemon

Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde--bright parsley, tart lemon, piquant capers, and green olives--for a fresh, fast twist on cold-weather cooking. Prep and Cook Time: about 45 minutes. Notes: To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.

Sunset DECEMBER 2006

         Yield: Makes 4 servings

         Total:45 Minutes

Ingredients

         1 pound boned, skinned chicken thighs, rinsed and patted dry

         2 tablespoons all-purpose flour

         1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste

         2 tablespoons olive oil

         2 large garlic cloves, minced

         1 tablespoon capers, drained and minced

         Grated zest and juice of 1 lemon

         1/2 cup dry white wine

         1 3/4 cups chicken broth

         1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes

         1 package (8 oz.) thawed frozen artichoke hearts, quartered if large

         1 cup finely chopped flat-leaf parsley

         1 cup pitted medium green olives

         Lemon wedges

Preparation

1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.

2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook, turning once, until browned, 4 to 5 minutes total. Transfer to a plate.

3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth, potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.

4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon wedges on the side.

Thai Coconut Curry Soup

This Recipe is part of the One Pot Wonders Recipes from Michael Smith Menu (via Pinterest)

Ingredients


Two 14 oz (398 mL) cans of premium coconut milk


1 heaping tablespoon (15 mL) of Thai curry paste


Roots of 1 bunch of cilantro, rinsed well


2 boneless, skinless chicken breasts, thinly sliced 


2 cups (500 mL) of chicken broth 


1 carrot, shredded


4 or 5 lime leaves


2 stalks of lemon grass, halved lengthwise, woody leaves removed


2 tablespoons (30 mL) of fish sauce


Zest and juice of 2 limes


A small knob of frozen ginger


A handful of bean sprouts


Half a 8 oz (225 g) package of rice noodles


Leaves of 1 bunch of cilantro, rinsed well


2 or 3 green onions, thinly sliced


A sprinkle or two of salt or soy sauce and hot sauce to garnish

Directions


1. Scoop the thick coconut cream from the top of just one of the cans into a large stockpot set over a medium-high heat. Melt the cream, add the curry paste and stir for a few minutes until they begin to sizzle.

2. Add the cilantro roots and chicken and sauté until the chicken is cooked through, about 5 minutes.

3. Add the coconut juice from the first can and all the contents of the second can along with the chicken broth, carrot, lime leaves, lemon grass, fish sauce and lime zest and juice. Grate the frozen ginger into the broth with a Microplane grater or standard box grater. Simmer for 20 minutes or so.

4. Stir in the bean sprouts. Add the rice noodles, gently pushing them beneath the surface of the broth. Turn off the heat and let stand until the noodles soften, about 5 minutes. Rice noodles don’t need to simmer like pasta to cook; they simply need to rehydrate in the hot liquid.

5. Stir in most of the cilantro leaves. Remove the lemon grass stalks. Taste and season with a touch more salt (or soy sauce) as needed. Ladle into large bowls and garnish with the green onions and remaining cilantro leaves.

Mom's Enchiladas

(Yes, I now refer to myself as 'Mom' in 3rd person.)

4 chicken breasts, poached and shredded

3 c salsa
2 c sour cream
blend together for sauce

Add 3/4 of the sauce to the shredded chicken, roll into tortillas, place in greased 9x12 pan.

Top with the remaining sauce, and sprinkle with 1 1/2 cups of shredded cheddar cheese.

Bake 45 minutes at 350.

(optional ingredients: jalepenos, chiles, black olives, cilantro)

Glico Curry - found in the Asian aisle at Superstore

Follow the instructions on the box, or:

Cook your chicken and veggies all day in a crock pot. At dinner time shred the chicken and stir in 2 bars of curry.

Either way, serve with rice.

Honey Lime Enchiladas

6 tablespoons honey
5 tablespoons lime juice ( 1-2  limes)
1 tablespoons chili powder
1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded (about 3 small chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream 

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (if you can let it set several hours EVEN better). 

Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. 

Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.

Serve up with some Mexican rice, or fresh salsa and chips. 

Penne with Sun-Dried Tomatoes and Chicken

I had the best pasta at La Bocca in Whistler, and it reminded me of this recipe I used to make from "In the Kitchen With Rosie" (Oprah's former personal chef).  I'm happy to remember an old favourite:

1/4 c sun-dried tomatoes
1/2 c boiling water
6 ounces boneless, skinless chicken breast
1/4 c white grape juice
1 T Italian seasoning
3 T chopped shallot
1 1/4 cups chopped mushrooms
1/2 cup fresh peas or frozen peas, thawed
8 ounces dried penne
olive oil
1 T butter
5 garlic cloves, peeled and minced
1 T flour
12 ounces evaporated skim milk
1/8 t ground nutmeg
1/8 t crushed red pepper flakes
1/2 c chopped fresh basil
5 medium black olives, thinly sliced
fresh parmesan cheese

Preheat oven to 350 degrees.
Put the sun-dried tomatoes in a bowl, add the boiling water, and set the bowl aside for the tomatoes to reconstitute.

Fill a large pot with water and bring it to a boil while proceeding with the recipe.

Combine the chicken and grape juice in a shallow baking dish.  Sprinkle the Italian seasoning on top.  Bake for 15 to 20 minutes, until the meat is no longer pink and the juices run clear.  Remove and shred the chicken, reserving the cooking juices.

Drain the sun-dried tomatoes and slice them thinly.

Saute the shallots, mushrooms in olive oil.  Add the reserved cooking juices from the chicken as well as the peas and sliced sun-dried tomatoes.  Simmer until the liquid has been absorbed and the vegetables are wilted.  Remove the pan from the heat and cover it to keep the vegetables warm.

Add the penne to the water in the large pot, which by now should be at full boil.  Cook 8 to 12 minutes.

While the pasta is cooking, make the sauce.  Melt butter in small, heavy saucepan.  Toss in the garlic and flour, then whisk in the evaporated milk.  Add the nutmeg and red pepper flakes.  Whisking continually simmer for 5 minutes or until thickened.  Remove from heat and stir in the basil.

Drain the cooked pasta and transfer to a serving bowl.  Add the chicken, vegetables, and sauce.  Toss and garnish with sliced olives and fresh parmesan cheese.

Moroccan Chicken with Preserved Meyer Lemons and Green Olives

Gourmet  | December 1999

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• 2 medium onions, sliced 1/4 inch thick
• 2 garlic cloves, thinly sliced
• 1/2 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 8 pieces preserved Meyer lemon
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 16 pitted green olives, halved
• 2 tablespoons coarsely chopped fresh cilantro

preparation

Pat chicken dry, then season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté chicken until golden brown, about 3 minutes on each side. Transfer chicken to a plate and keep warm, covered.

Add remaining tablespoon oil to skillet and reduce heat to moderate. Cook onions and garlic, stirring frequently, until softened but not browned, 8 to 10 minutes. Add turmeric and pepper and cook, stirring, 1 minute.

Scrape pulp from preserved lemon, reserving for another use. Cut rind into thin strips and add to onions with broth, wine, and olives.

Return chicken, with any juices accumulated on plate, to skillet. Braise, covered, until chicken is cooked through, about 12 minutes. Serve sprinkled with cilantro.

Moroccan Preserved Lemons

• Scrub the lemons with a vegetable brush and dry them off.
  
• Cut off the little rounded bit at the stem end if there's a hard little piece of the stem attached. From the other end of the lemon, make a large cut by slicing lengthwise downward, stopping about 1-inch (3 cm) from the bottom, then making another downward slice, so you've incised the lemon with an X shape.
  
• Pack coarse salt into the lemon where you made the incisions. Don't be skimpy with the salt: use about 1 tablespoon per lemon.
  
• Put the salt-filled lemons in a clean, large glass jar with a tight-fitting lid. Add a few coriander seeds, a bay leaf, a dried chili, and a cinnamon stick if you want. (Or a combination of any of them.)
  
• Press the lemons very firmly in the jar to get the juices flowing. Cover and let stand overnight.
  
• The next day do the same, pressing the lemons down, encouraging them to release more juice as they start to soften. Repeat for a 2-3 days until the lemons are completely covered with liquid. If your lemons aren't too juicy, add more freshly-squeezed lemon juice until their submerged, as I generally have to do.
  
• After one month, when the preserved lemons are soft, they're ready to use. Store the lemons in the refrigerator, where they'll keep for at least 6 months. Rinse before using to remove excess salt.