: Apple cider
Tina’s Indian Chicken with Crispy Crackles
Submitted by Tina Barry
3 1lbs. chicken thighs, with skin and bones
1.5 Tbs. Garam Masala (or 5-spice powder)
2 medium onions, thinly sliced
1.5 cups of apple cider
1 bay leaf
Canola or other mild cooking oil
1. Wash and dry the chicken. Leave skin on but remove excess fat. Place in large bowl.
2. Sprinkle the chicken with Garam Masala, salt and pepper. Add cider and bay leaf. Stir to coat with spices. Cover and refrigerate for several hours or up to 2 days.
3. When you’re ready to cook, remove chicken from marinade. Pour marinade with bay leaf into a heavy pot with a lid. Pull chicken skin from each thigh; set aside. Return chicken to marinade.
3. Cook chicken on medium heat for about 30 minutes until cooked through. Remove chicken from pot; tent with aluminum foil. Turn heat to high and cook for about five minutes until the liquid is reduced. Taste. Season with salt and pepper.
4. In the meantime, dry chicken skin thoroughly with paper towels. Heat one to two tablespoons of canola oil in a fry pan and crisp the skin until it’s mahogany. Be careful not to let the skin char. Remove pieces from pan. Drain on paper towels. sprinkle with salt and set aside.
5. Add about two tablespoons of oil to the same pan and sauté onions slowly until they’re caramelized. Add onions to the reduced cooking liquid. Return chicken to the pot. On a low flame heat chicken until warm.
6. To serve, place one or two thighs on a plate. (It’s great over rice). Remove bay leaf from sauce and then spoon sauce atop chicken. Scatter a few pieces of the crackle over all. Serve.
Grilled Chicken, Leek, & Apple Patties,with fresh Apple Sauce Patties
Submitted by Ken
1 1b Ground Chicken
3 med leeks finely diced - cleaned w/ tops removed
1 peeled and cored Macoun Apple
2 Tbls Olive Oil
3/8 tsp Five Spice Powder
Salt to taste
Pepper to taste
1 Macoun Apple cored and finely diced
1/4 tsp cinnamon
1/2 tsp sugar ( optional )
2 TBL water
Saute leeks and 1 diced apple in olive oil until softened,cool to room temperature. Add apple and leek mixture to ground chicken,season with Five Spice and Salt & Pepper. Mix ingredients. Mixture will be slightly sticky. Wet hands form into 4 patties. Season with salt & pepper. Grill on grill pan.
Place diced apples in small saute pan saute with
water and spices until slightly browned and mushy.
Serve applesauce with grilled chicken patties and leek garnish
: Red potato
freebees: garlic, fresh rosemary, extra virgin olive oil, salt
Potato/Rosemary Encrusted Chicken
Submitted by Mark Bello
1 four pound roasting chicken
4 medium red potatoes
4 cloves garlic, grated or crushed into a fine paste
1/2 cup extra virgin olive oil
2 teaspoons fine grind sea salt or kosher flake salt
4 tablespoons finely chopped fresh rosemary
1. Preheat oven to 475F. With a mandoline or a sharp knife and a steady hand, thinly slice potatoes into 1/16” discs and toss with olive oil, 3 T rosemary (reserving 1 tablespoon for the finish), salt and garlic.
2. Allow mixture to steep for 15 minutes.
3. Place chicken in a dutch oven or other roasting vessel equipped with a lid.
4. Tile/layer the potato slices onto the chicken. Cover and put in the oven.
5. Bake until potatoes are nicely browned and chicken is done (approximately 45-60 minutes, internal temperature of the chicken should be at least 165F)
5. Remove from the oven, place the chicken on a cutting board. Add reserved 1 tablespoon of rosemary to the pan juices and simmer 1 minute.
6. Carve the chicken and serve with garlic/rosemary/evoo/schmaltzy pan juice deliciousness!
: Lemon (juice/zest)
Middle Eastern Lemon-Garlic Chicken
Submitted by Amanda Patrick
1 chicken, cut up in parts (or thighs/legs only)
1/3 c. Olive oil
5 cloves garlic, chopped (or more to taste)
juice and zest of one Lemon
1 t. salt
1/4 t. pepper
1 t. Oregano
1/4 t. Allspice
Rinse and dry the chicken parts. In a bowl, mix together olive oil, lemon juice and zest, salt/pepper, and spices. Pour mixture into a large zip lock bag or a large baking pan and marinate chicken in the lemon and garlic mixture for at least 3 hours or overnight. Remove chicken from mixture and discard marinade. Lay chicken out onto a baking sheet and bake at 350 F for 45 minutes to an hour or until chicken juices run clear and chicken is fully cooked. Delicious with vermicelli rice (middle eastern rice) or fattoush (Lebanese bread salad) or other Mediterranean side dishes.
Ingredient: Preserved lemon
The third *magic* ingredient is preserved lemon. They are available in gourmet specialty stores....I happen to make my own after a trip to Morocco left me craving for the flavor. A search on Google came through with a number of methods to accomplish this ...but you need a few weeks to let them sit if you plan on making your own. (well worth the effort...and the wait!)
We'll Always Have Marrakesh Chicken
Submitted by Nancy Reamy
4 boneless,skinless chicken thighs (season with salt and pepper)
2 1/2 cups (or more) thinly sliced onion. I used a combo of sweet -Vidalia- and standard yellow onion AND 4 garlic cloves...thinly sliced.
One preserved lemon...pulp scooped out...thinly slice the skin for this dish.
Freebies: salt/pepper/cumin seed/olive oil/fresh cilantro
Heat about 1/3 cup olive oil in a large skillet and saute all the onion for a couple of minutes until they start to soften and sweat. Add garlic slices and cook on medium/low flame til onion is really soft and golden brown.
Remove onion mixture and set aside.
To same skillet, add a little more olive oil IF NECESSARY. BROWN chicken pieces on all sides on medium/high heat.(5-10 min.) Add reserved onion mix back to the chicken and turn heat LOW-ish. Add 1/2 teaspoon cumin seed and cook covered for approx. 15 -20 min.
Add thinly sliced preserved lemon and the cilantro (reserving a little cilantro for garnish)
Cook about 5 min. on low. Season with more salt and pepper to taste.
Plate the chicken and smother with onion/lemon mixture. Garnish with cilantro and enjoy. Bon Apetit. (Makes 2-3 servings).
: Red wine vinegar
Submitted by Alan Sukoenig
Saute some garlic in olive oil.
Add seasoned (salted & peppered) thinly-sliced chicken breasts. Lightly brown one side over medium-high heat.
Add very liberal amounts of turmeric, cumin seed, and mustard seed.
Turn and brown the other side; immediately after turning, add very liberal amounts of the first 2 spices to the second side. (Note: A fair amount of the mustard seeds and some of the cumin seeds will most likely wind up in the pan rather than on the chicken. That's fine; later, they'll become part of the sauce.)
After the second side has browned, add red wine vinegar (about 1/4 to 1/3 cup for 4 to 5 chicken breasts) and lower the flame to medium.
Turn the breasts over every few minutes.
When the meat has cooked through (test for doneness with a knife), turn off the flame and remove the meat to a platter. Add some vinegar to the pan and scrape up the brown bits; the result will be a very viscous sauce that is too thick to pour and should be spooned over the chicken breasts.
: Tomatoes :
Submitted by Shireen Khan
1. cut up a whole chicken and remove skin where possible. Cut the two breast and thigh pieces in two for a smaller 'stew' size
2. put about 1/2 cup oil in pot. Grate 3/4 cloves of garlic in oil and on medium heat add chicken. Salt to taste.
3. When chicken is 3/4 of the way cooked, add 3-4 diced tomatoes. Cover and continue cooking.
4. When chicken is cooked, turn off heat and add chopped cilantro and chili green peppers.
5. Serve immediately with warm, buttered naan.
: Blue cheese
Chicken Roulade with Blue Cheese, Curried Onion, and Cracklings
Two boneless chicken breasts, skin removed and saved.
Crumbled blue cheese
One medium Vidalia onion
Madras curry blend (mine is from Williams Sonoma)
Preheat oven to 425
1. Cover boneless, skinless chicken breasts with Saran wrap and pound flat with a mallet.
2. Brush with oil and season with salt and pepper.
3. Dice medium Vidalia onion. Saute in olive oil until soft. Season with madras curry blend.
4. Spread one or two tablespoons of crumbled blue cheese along the narrow end of each chicken breast (depending on size). Cover with equal amount of curried onion. (Reserve a tablespoon of onion.) Roll up and tie in three places (or use toothpicks, as I did when I realized I was out of string).
5. Brown roulades in olive oil in pan on medium heat, two or three minutes per side (remember to brown edges).
6. Place chicken in roasting pan and set on middle rack in oven for ten minutes.
7. Wipe out pan and add a touch more olive oil. Place reserved chicken skin flat in pan and top with a bacon press. Cook on medium heat until brown and crisp like bacon, turning occasionally, about eight minutes. Drain on paper towel.
8. Remove chicken from oven and let rest five minutes.
9. After chicken rests, cut string or remove toothpicks. Slice each roulade into four pieces, about one to one-and-a-half inches each.
10. Cut crisped skin (cracklings) into squares.
11. Plate by placing a slice or two of crisp chicken skin on each plate. Top with three slices of chicken roulade. Garnish with reserved curried onion.