Tag Archives: chicken

Hello, Crispy “Fried Chicken”! p.s. It’s Baked.

29 May

ImageWhat do you do when you have a hankering for something greasy and sinful but can’t lower bring yourself to pop out for a Double Down?

Why, you create a mock up of course. In this case, involving cornflakes. 

I remembered that I had hungrily Pin-interested something of the sort late one night, so I dug around and found some recipes. The following is a conflation of a few that I discovered as well as the recipe on the back of the Kelloggs box.

You’re welcome. 

The end result was satisfying, to say the least, and pretty fun to make too. 

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Healthy Crispy Baked “Fried Chicken” 

  • 8-10 chicken drumsticks or thighs  
  • 3/4 cup plain yogurt
  • 1 tablespoon paprika
  • 3 cloves garlic- crushed 
  • salt and pepper (1/2 teaspoon each)
  • liquid smoke
  • 1 egg
  • 1/2 cup all purpose flour
  • 3 tablespoons coconut oil
  • 1 tablespoon Dijon 
  • 1 cup milk
  • 2 cups (or more) crumbled cornflakes 
  1. Combine yogurt, salt and pepper, paprika, garlic, mustard and a few drops of liquid smoke in a medium sized bowl or ziplock bag. Combine chicken and coat. Let marinate for at least one hour, or as long as possible. 
  2. Preheat oven to 350. 
  3. In a medium sized bowl, mix flour, egg, milk and more salt, pepper and dash of paprika until smooth, to create a batter. 
  4. In separate shallow bowl or pan, crush cornflakes. 
  5. Remove chicken from marinade and dip into batter and then again into crushed cornflakes. Place evenly on a foiled and greased cooking pan. 
  6. Drizzle coated chicken with melted coconut oil. 
  7. Bake at 350 for one hour until tender, and chicken is no longer pink inside and juices run clear. 
  8. Do not cover pan or turn chicken while baking. Serve hot. 

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I served the chicken up on baby spinach with a warm, limey blackened corn salad and roasted pickled beets (don’t ask what’s in the corn salad- I I made it in a rush and I honestly don’t recall- but I know that it includes bulgar wheat, fried onions and red pepper, cumin, parsley, cayenne, honey and lime). The pickled beet salad is from the Polish deli next door ( which I’m obsessed with, and often clean them out of their stock!)  

I thought this meal came together bee-autifully. 

Try it out, guilt free. 

M x

 

 

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Reminiscing: My version of Thai Pad See Ew

11 Apr

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I was craving Beef Bourguingnon, a cozy dish I’ve been intending to make since there was snow on the ground  (not that long ago, to be fair). I bought the beef, the mushrooms, the fresh rosemary, thyme, pearl onions, bacon and egg noodles. I cracked open my copy of Mastering the Art of French Cooking and GASPED. To my horror, I discovered the dish takes upwards of four hours to complete masterfully. I just didn’t have that kind of time.

The thin, flat egg noodles stood on the counter, forlorn, calling my name. I wanted them.

Attempting a Plan B, I was reminded me of my favourite dish when I was in Thailand, Pad See Ew, which is a lot like pad thai but with thicker, flatter noodles and a saltier sauce. That dish is traditionally made with rice noodles, but the shape and texture is similar.

Bingo.

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I was inspired by this recipe by Rachel Cooks Thai, but I added to it.

Pad See Ew

  • 1/2 package of fresh wide, flat rice noodles (sen yai), (or egg noodles)
  • 2 chicken breasts, thawed and cubed
  • 4 cloves garlic, shredded or minced finely
  • 1 tablespoon fresh ginger, shredded finely
  • 3/4 of a red bell pepper, finely sliced
  • 1/2 head of broccoli, sliced thinly
  • 6 mushrooms, finely sliced
  • 3 spring onions, roughly chopped
  • 1 large egg
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons brown sugar or honey
  • 2 tablespoons oyster sauce
  • Peanuts, roughly chopped for garnish
  • Sesame seeds for garnish
  • Fresh cilantro (optional)
  • Chili flakes (optional)
  • Sqeeze fresh lime juice (optional)
  • 2 tablespoons coconut oil (for frying)
  1. Prepare your sauce by mixing together the soy sauce, oyster sauce, honey and vinegar. Set aside.
  2. Chop peppers and mushrooms. Saute in hot wok with coconut oil until tender.
  3. Blanch noodles in boiling water until almost cooked.
  4. Over high heat, add garlic and ginger and fry until fragrant and almost browned. Add chicken and cook through.
  5. Push the chicken and veggies to the side of the wok and add the egg to a clear space. Scramble.
  6. Push the egg to the side and add the noodles and the sauce. Mix it all together and cook over high heat until most of the liquid is evaporated (about 5 minutes)
  7. Add the broccoli and spring onions and cook through.
  8. Serve immediately with garnishes!

This was so good, fast and fresh. It took about 25 minutes start to finish. I would recommend prepping as much as possible before heating up the wok- slice, dice and chop everything ahead of time for speedier results. A vegetarian version would be simple- swap out chicken for tofu.

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I’ve been such a bad blogger lately- I’m finishing school and starting a new job at the same time, and have sadly not had much time to cook. But I just wrote and submitted my last-ever essay this morning. My blog was the first thing I turned to! A good sign for things to come? ( Hope so)

M

P.s. memories of picnic spots past…sigh

thailand thailand 2

 

 

 

 

 

West African Peanut Stew

14 Feb

Old Man Winter, you bastard.

Cold ears. Dry skin. Static-y hair. Runny noses. Short days. Long sleeves. Slush.

I’m having a mild bout of winter blahs. I’ve been busy watching the Olympics and not motivated to do much extra, such as cooking interesting things and writing about it. I’m afraid the ole’ blog has suffered!

I’m sorry.  I’ll be better.

I hope this post makes up for it, because it is the perfect antidote for a cold winter night.

Don’t get me wrong, I love chili, I really really do. Everyone should have a killer recipe (like this one!) in their repertoire (arsenal? I can’t decide). But let’s face it, sometimes its boring. Like stir fry. I could make it blindfolded.

May I suggest something to shake things up? How about this spicy and hearty peanut stew? Try it out! It was seriously satisfying.

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West African a Peanut Stew
(Serves 4-5. Time: 1 hour. Adapted from Saveur) 

  • 6-8 chicken drumsticks
  • 1/4 cup finely grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 large red onion, finely chopped
  • 2 fresh red chilis
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 3 whole cloves
  • 3 tablespoons tomato paste
  • 1 cup natural peanut butter
  • 1 cup crushed tomatoes
  • 1 large sweet potato, peeled and cut into chunks
  • 1 cup roasted peanuts (unsalted)
  • 4 cups chicken broth (or water)
  • Salt, to taste
  • Cilantro, to garnish
  • Fresh lemon

Directions
1) Season chicken with salt and pepper. Heat oil in large pot and brown chicken drumsticks over medium high heat until browned on all sides (approx 10 minutes). Set aside.
2) Meanwhile, prep onions, garlic, ginger and 1 chilli and add to hot pot once chicken is removed. Sautée with a more oil until soft and fragrant (about 5 minutes).
3) Add spices (turmeric, cinnamon, pepper, coriander, cumin, cloves) and fry for about one minute.
4) Add tomato paste and cook until slightly caramelized, about 3 minutes. Add peanut butter. Stir until melted and incorporated.
5) Return chicken to pot along with stock (or water) and tomatoes. Bring to a boil.
6) Reduce heat to medium-low and simmer about 25 minutes.
7) Add sweet potato and cook until tender, about another 20 minutes. Stir occasionally.
8) Season with salt and add roasted peanuts and second chopped fresh chilli. Finish with squeeze of fresh lemon juice and garnish with fresh cilantro.

Yum. This stew is really filling, and made great leftovers. The chicken was fall-off-the-bone tender, but I’m sure it would still be great vegan-ized with tofu. I liked the crunch of the peanuts.

I served it over couscous (aka the lazy-man’s rice) with salad. The next day we had it with sautéed balsamic mushrooms, salad and flatbreads.

Note: my peppers were not extremely spicy, so I did not de-seed them. Proceed with caution if you think yours may be hotter. Also, if you think the stew is too thick, add one more cup of liquid.

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What are your favourite winter recipes? How do you stay sane at this time of year? Let me know below!

Thanks for reading.

M

An Indian Feast and a Recipe for Chicken Vindaloo

21 Nov

On Sunday I cooked an Indian dinner for seven, as a long overdue “thank you” to our friends that helped us move way back in April. (Long. Overdue).

This may have been the most elaborate meal I’ve made to date.

I tried to find authentic recipes. I made palak paneer, eggplant bhartha, butter chicken (my mum’s recipe!),chicken vindaloo, sweet potato chutney, salad, rice, and a tangy lemon cardamom tart for dessert (to be featured in a future post). My favourite (as in, the only one I wouldn’t tweak at all) is the one I want to share with you today.

The chicken vindaloo was the winner! (Sorry mum, I didn’t use the heavy cream in the butter chicken after all. Sometimes mothers really do know best)

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This is what 10 hours in the kitchen looks like!

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But make no mistake, cooking for lovely people is one of my favourite ways to pass the time, and the day flew by.

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Chicken Vindaloo

Spicy, tangy, delicious.

  • 3 cloves garlic
  • 2 cups chopped yellow onion (about 2 onions)
  • 2 tbls fresh grated ginger
  • 2 tsp cumin powder
  • 2 tsp yellow mustard seeds, ground
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1 tablespoon turmeric
  • 1 1/2 tsp cayenne
  • 1 tabls paprika
  • 2 tsp fresh lemon juice
  • 2 tablespoons vinegar (I used rice)
  • 2 tsp raw honey
  • 2 tsp salt
  • 2 cups water
  • 2 tbl tamarind paste
  • 1 tbl tomato paste

For Chicken Marinade: 

  • 1 cup plain yogurt
  • 2 tbl fresh lemon juice
  • 1 tsp chili powder
  • 1 tbl fresh ginger
  • 1 tbl garam masala
  • 1 tsp salt
  • 2 healthy glugs olive oil
  1. In bowl or ziplock bag, marinate chopped chicken in yogurt mixture for at least an hour (3-4 is probably perfect, I did 5)
  2. Once ready to begin cooking, preheat oven to 400
  3. In hot pan fry onions until browned. Then add garlic and ginger until fragrant.
  4. Meanwhile, assemble spice mixture in small bowl.
  5. Once oven is hot, cook chicken in the marinade for about 20 minutes, stirring halfway through.
  6. Add spices to onion mixture and cook a few minutes until fragrant, stirring frequently.
  7. Add tamarind and tomato paste, as well as water.
  8. Using hand held blender or food processor, blend mixture until smooth.
  9. Add vinegar and honey.
  10. Once chicken is cooked, transfer (along with cooked marinade) into the sauce
  11. Cook uncovered over a low simmer until sauce has thickened, about 30 minutes.
  12. Sprinkle with fresh lemon juice and cilantro. Serve over basmati rice with naan.

This dinner was a huge success. I was so worried about not making enough food, but turns out I was way off. Today is Thursday and there is still a ton of leftovers in the fridge! (Although the vindaloo was the first to be polished off and half the lemon curd ended up spilled on the floor. Oops!)

I will definitely try out the butter chicken again and refine the other recipes as well.

Indian is my favourite cuisine. It is really fun to make, and especially EAT.

I’m hungry.

What’s your favourite Indian dish? 

Rosemary and Ruby-Red Roast Chicken

3 Nov

I had to write this short n’ sweet post to tell you how a forlorn single grapefruit abandoned in the bottom of the fridge inspired an incredible meal.

On a whim, I Goggled grapefruit and chicken and stumbled upon this gorgeous recipe from No Fuss Foods, which I then followed verbatim (rare for me). I’m glad I did because the end result was the juiciest and most herbaceous roast chicken EVER, and delivered serious flavour throughout. WARNING: only try this recipe if you really like rosemary.

I know I was just going on and on about how beautiful eggplants are…but really…does anything really beat a Ruby Red grapefruit?

20131103-232024.jpgI blended grapefruit juice (and some pulp) with garlic, salt, peppercorns, fresh rosemary and some olive oil.  Then I spooned the marinade (more like a paste) under the skin of the chicken.

Tip use a sharp pairing knife and gently loosen the skin all over the breast of the chicken, being careful not to puncture the skin. I also did this to the meaty part of the legs. Distribute as evenly as possible covering as much of the chicken under the skin as you can with the paste.

20131103-232040.jpgI roasted the chicken on top of a rack, and below added carrots, onions, sweet potato and sprigs of thyme sprinkled with sea salt, olive oil, and to finish fresh grapefruit juice. The drippings from the chicken mixed with the veg added more great flavour. I also stuffed the cavity with the grapefruit rind and more freaking rosemary.

The recipe said to roast the chicken upside down for the first 45 minutes and then flip. I think this really adds to a juicy bird. After the 45 minute mark I topped the chicken with the remaining marinade and roasted for another hour. As it was resting I squeezed more fresh grapefruit juice over everything.

I served the chicken and veg on a bed of baby kale. This would be great for a dinner party. For more wow factor, grill slices of grapefruit to serve on the side.

Sensational.

M

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Thanksgiving Guyanese Essequibo Chicken

17 Oct

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I got this recipe from this hilarious cookbook called Don’t Stop the Cook!  that my mum brought me back from a vacation to Jamaica. It inexplicably has a rather earnest-looking (white)  pirate on the cover,  features many, many Caribbean recipes and contains zero photos.

It’s my new favourite cookbook. This recipe was amazing.

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I made this in lieu of a traditional Thanksgiving turkey because…I didn’t feel like turkey.  I was originally going to make Jerk spiced ribs, but I left it too late and all the butcher shops were closed.

Plan B!  I still wanted to use this book, so I decided to try out the Essequibo. It was amazing! The flavours were super rich and full bodied. The sauce reminded me of a French ratatouille, which might make sense considering that France at one point colonized Guyana.20131017-191623.jpg

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He liked it!

Guyanese Essequibo Chicken (serves 4)

  • 8 chicken thighs (or drumsticks would work well too)
  • 3 cloves garlic
  • 1/4 tsp garlic salt
  • 1 tomato, chopped
  • 3 bay leaves
  • 2 teaspoons cornstarch
  • 2 teaspoons raw sugar
  • 1 onion (red or yellow) chopped
  • 2 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 1/2 teaspoon freshly ground pepper
  • 1 red bell pepper
  • coconut or vegetable oil
  • 1/2 teaspoon celery salt
  • 3 green onions, chopped
  • 1 1/2 cups water
  1. In a large pan (I had to use two medium sized ones) heat oil over medium heat. When hot, sprinkle sugar over oil and let bubble (do not burn)
  2. Add chicken to sugar/oil and fry until browned evenly. Add red or yellow onion and garlic and fry for 1 minute.
  3. Add celery salt, garlic salt and green onions, thyme, red pepper, tomato and bay leaves. Cook for 5 minutes or so,
  4. Add tomato paste and water. Simmer on low heat for one hour, skimming the fat off the top of the sauce with a teaspoon.
  5. Combine cornstarch with about two tablespoons of water and quickly stir into sauce mixture to thicken.
  6. Mix well and season with pepper and more fresh thyme.

Serve on top of rice and beans with salad!

Fun (?) fact: “Essequibo (Dutch: Essequebo) was a Dutch colony on the Essequibo River in the Guiana region on the north coast of South America from 1616 to 1814. The colony formed a part of the colonies that are known under the collective name of Dutch Guiana”

Chicken, Deux par Deux (Tandoori and Adobo)

15 Mar

SIGH.

I have not posted anything in quite some time, and the reason eludes me.  Have I been so busy with school that I could not possibly have a spare minute to post? Nope…usually cooking something elaborate and then posting about it is my preferred method of procrastination (in fact I’m doing that right now!) Have I been working insane hours? Nope…just the usual. Have I made a series of humiliatingly disasterous dishes that I am too embarrassed to share? Hmm…just one! (I will not tell)

I’m unfortunately going to chalk up my absence to pure, unadulterated laziness- and the fact when life is good, time passes in the blink of an eye.

In the last few weeks I have documented exactly two meals- both chicken dishes. To avoid becoming repetitive, the only logical thing to do is combine the post. One is my take on Tandoori chicken and the other is my take on a classic Filipino chicken adobo.  Both were distinct, healthy and extremely flavourful. First up:  The Tandoori Chicken. It’s  very easy, it just takes a little planning. Marinating overnight is a must. The spices  distinctly infuse into the chicken!

Tandoori Chicken

  • 1 and 1/2 cups  plain yogurt
  • juice from 1/2  fresh lemon
  • 1 generous tablespoon of fresh grated ginger
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1/2 tsp ground cloves
  • 3 cloves minced garlic
  • 5 tsp paprika
  • 2 tsp ground cumin
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 4 organic chicken thighs
  1. Combine all ingredients minus the chicken in a large bowl. Reserve one cup of marinade. Transfer remaining marinade to large seal-able bag and add chicken. Marinate for 24 hours in the fridge placing the bag in a bowl, turning once to ensure that the chicken is evenly coated.
  2. This chicken would be excellent barbecued, but since I do not have a BBQ set up, I cooked the chicken on a rack over a baking pan lined with foil at 350 for about 40 minutes. I broiled the chicken for about 4 minutes at the end to brown it up. 
  3. At about the 35 minute mark, spoon more of the yogurt marinade over the chicken, as some of it will have dripped off during cooking.  
makeshift BBQ
Makeshift BBQ. Served with baked sweet potatoes and a mango salad with sesame vinaigrette.
Chicken Dish #2: Chicken Adobo with Black Rice and Edameme 
This recipe is tangy, spicy and rich.
For this recipe you will need:
  • 4 large organic chicken legs
  • 1/2 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 1/2 cup soy sauce
  • 1/2 cup applesauce
  • 1/2 cup water
  • 4 gloves garlic, crushed
  • 1 tbl spoon whole peppercorns
  • 4 bay leaves
  • 1 tbl spoon honey
  • fresh black pepper
  1. (Optional- combine all ingredients and marinate chicken for 1-3 hours. I did not do this but it is always a good idea if time permits!)
  2. Combine all ingredients in a large pan (I use a large wok), covering the chicken.
  3. Bring to a boil, then lower heat and simmer covered for 30-40 minutes, turning the chicken to make sure it is evenly cooked around the half way mark. Uncover and cook another 10 minutes.
  4. Remove chicken from pot and saute (sorry no accent!) using coconut oil in a separate pan to brown the outside of the simmered chicken. Leave marinade in the wok and cook at high heat for about 10 minutes until significantly reduced to a thick, syrupy consistency.
  5. Remove bay leaves from sauce and season with more fresh black pepper.
  6. Generously coat chicken in the sauce and serve.
The sauce is killer.
Fear not, this will be the end of my chicken posts for a long while, as these ones will be hard to top! Hmm…what next?

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