Moroccan Chicken Recipe
Moroccan chicken is a stew, full of spice and exotic flavor. The chicken is traditionally served with a bowl with couscous and topped with a few raisins, slivered almonds and chopped cilantro. The cream is something I added, but can be left out. A small can of chick peas (drained) and some fresh (diced) Roma tomatoes may be added to the stew before it’s simmered. Serves 4-6
Ingredients
- 2 large lemons
- 1 T extra virgin olive oil
- 1 sweet yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1 T paprika
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ c white wine (if you don’t have wine, use chicken stock or stout beer)
- 1 ½ c chicken stock
- 1 package boneless, skinless chicken thighs (3.5 lbs) You may also use bone in chicken with the skin removed
- 1 c Kalamata or green olives (some sliced, some whole)
- 1/3 c heavy cream
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Directions
Cut one lemon in half and squeeze juice to measure 2 Tablespoons. Discard rind. Cut the other lemon into 8 wedges. Set aside.
In a large skillet, heat oil over medium high heat. Add sliced onion. Season with a little salt and pepper and continue to cook, stirring occasionally, until onions are a nice and golden brown. This will take about 10 minutes.
Add garlic, paprika, cumin, cinnamon and ginger and sauté 1 more minute. Add wine to deglaze the pan. Add chicken stock and bring to a boil. Top with lemon wedges.
Cover. Reduce heat to medium low. Simmer for 20 minutes, turning chicken occasionally until the meat is cooked through. If you are using bone in chicken, cook a little longer (25-30 minutes)
Transfer chicken to a platter. To the skillet, add olives and 2 T reserved lemon juice. Increase stove top heat to high. Boil for 4-5 minutes until mixture thickens. Pour in cream at the last minute. Stir. Pour sauce over the chicken on the platter.
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 | Chicken | Ethnic | Recipes | Chicken
Saturday, June 20, 2009 10:04:07 AM (Central Daylight Time, UTC-05:00) 
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 Sunday, June 14, 2009
Pancetta Chicken Recipe
A Tuscan recipe that creates flavorful, tender chicken every time. Pancetta is Italian bacon, pork that is cured with salt, pepper and fennel and then dried for several months. It is available in the deli section of most grocery stores and is a key component to this recipe. Regular smoked bacon will not yield the same result as it contains more moisture, grease and fewer flavors than the pancetta. As for the wine, the age old rule stands. If you wouldn’t drink it, don’t cook with it. or easy weekend entertaining. Serves 4-6
Ingredients
- 8 – 10 chicken legs
- 1 T paprika
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 8 – 10 slices pancetta (thinly sliced)
- 3 T extra virgin olive oil
- 2 cloves garlic, minced
- 1 T each fresh sage and rosemary (finely chopped)
- ½ c white wine (chardonnay or pinot grigio)
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Directions
Preheat oven to 350 F/180 C
Wash chicken and pat dry. Set aside.
Mix paprika, salt and pepper together in a small bowl. Sprinkle seasoning mix over chicken legs, coating evenly. Give the chicken skin a pat with your hand to help the seasonings absorb into the chicken.
Wrap each chicken leg with a slice of pancetta.
Add sage, rosemary and wine to the center of the skillet.
Place skillet (uncovered) in the oven. Cook in the oven for 20 minutes.
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| Chicken | Ethnic | Recipes | Chicken
Sunday, June 14, 2009 8:39:11 AM (Central Daylight Time, UTC-05:00)
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Friday, May 15, 2009
Cynthia's Tex Mex Chicken Casserole Recipe
Created for a friend who loves Mexican food and doesn’t have much time to spend in the kitchen. This is a great dinner for a busy family. Kids love it and can easily help with preparation. Layering the tortillas, cheese and chicken with colorful peppers is a perfect job for little hands.
Ingredients
- 2 T vegetable oil
- 2 ½ lb boneless, skinless chicken breasts (or 5 cups cooked, chopped chicken)-you can use a cooked rotisserie chicken from the grocery store to save time too
- 3 T unsalted butter
- 1 sweet yellow onion, chopped
- 2 c chopped green pepper (I like to use an assortment of chopped green, yellow and red peppers if I have them available)
- 4 T cilantro pesto
- 1 (10 ¾ oz can) Healthy Request Campbell’s cream of chicken soup
- 1 (10 ¾ oz can) Campbell’s cheddar cheese soup
- 1 (10 ¾ oz can) Healthy Request Campbell’s cream of mushroom soup
- 1 (10 oz) can mild Rotel (if you want it spicier, get the hot Rotel)
- 1 (20 oz) pkg small corn tortillas
- 3 c shredded sharp cheddar cheese
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Directions
Cut chicken into bite size pieces no larger than 1”. If you are using a precooked rotisserie chicken, remove the skin and bones before cutting the meat.
Heat the oil in a large skillet over medium high heat for about 2 minutes. If you are using a precooked rotisserie chicken, you can skip this step as the chicken is already cooked.
Add the uncooked cubed chicken breasts to the skillet and cook for 5 minutes or until the meat is cooked through and you can no longer see pink. (I like to sauté my chicken in a seasoned cast iron skillet. Then I can skip the adding the oil)
Remove cooked meat from the pan and set on a plate.
Melt butter in a large skillet over medium high heat. Add the chopped onions and peppers. Sauté for 4-5 minutes or until the onions are translucent. Add cilantro pesto. Stir. Remove skillet from heat.
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In a large bowl, combine the chicken, cheddar cheese and mushroom soups with the Rotel. Stir until combined. Add cooked chicken and vegetable mixture. Stir.
Spray 13x9 baking pan with non stick cooking spray. Layer the tortillas and the chicken mixture in the pan, beginning and ending with the tortillas. It takes about 6 of the small corn tortillas for one layer in the pan. Sprinkle cheese and black olives over the top of the casserole. Bake for 40 minutes or until cheese is nice and bubbly and just starting to brown.
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Budget Friendly | Chicken | Ethnic | Meet Ya In The Kitchen | Pesto | Recipes | Chicken | The Kid in Me
Friday, May 15, 2009 6:42:33 AM (Central Daylight Time, UTC-05:00)
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Friday, May 08, 2009
Chicken Pot Pie Make Ahead Recipe
A make ahead version of a traditional favorite that can be frozen up to two months. The time spent making these is well worth the effort!! The end result is a rich filling with the savory flavor of chicken, vegetables and herbs. A far cry from the lifeless, bland, frozen pot pies that you pick up in the grocery store. The crust can be made from scratch if you’re feeling ambitious. I’ve used both homemade and Pillsbury crust for this recipe and couldn’t tell the difference, as the seasonings in the filling permeate the dough. This recipe makes 12 individual pot pies that are perfect for a quick, wholesome dinner on those nights when you only have time to take something from freezer to oven. I’ve worked on this recipe for years and finally have a version that I’m proud to serve.
Ingredients
- 5-6 split chicken breasts, bone in, skin on
- 4 T olive oil
- 11 c chicken stock
- 4 chicken bouillon cubes
- ½ lb (2 sticks) unsalted butter
- 2 medium onions, diced (about 2 cups)
- 5 medium carrots (peeled and diced)
- 3 ribs celery (diced)
- 1 cup all-purpose flour
- 1 T fresh thyme leaves, minced
- ½ tsp ground black pepper
- ½ c heavy cream
- 1 10 oz bag organic frozen peas (2 cups)
- ½ c fresh parsley leaves, minced
- 4 (15 oz) boxes Pillsbury Pie Crusts (the kind you can unroll)
- 12 disposable aluminum mini loaf pans (3”x5”)
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Directions
Preheat oven to 350 F. Wash chicken and pat dry. Place chicken breasts on a baking sheet and drizzle both sides with olive oil. Sprinkle liberally with salt and pepper and roast in oven, uncovered, for 35 minutes or until meat is cooked through. Set aside. When cool, remove skin and bones and shred/dice chicken. You should have 2 ½ - 3 lbs cooked, shredded chicken.
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In a large kettle, heat the chicken broth over medium high heat and cook until the bouillon is dissolved, stirring occasionally. Set aside. In a different heavy large pot or Dutch oven, melt butter over medium heat. Add onion, carrot, and celery. Sauté for 2o minutes or until the onions are translucent. Whisk in the flour and cook over low heat for 4 minutes, or until the mixture (roux) is golden in color. Keep whisking the entire time the mixture is cooking. Add the warm chicken stock and minced thyme to the mixture, stirring thoroughly, and simmer over low heat until the mixture thickens (3-4 minutes).
 
Add the cooked chicken, pepper, cream, peas and parsley. Mix well. Remove from heat. Allow to cool at least two hours (preferably in the refrigerator). Unroll four pie crusts onto a lightly floured surface. Brush the tops of the crusts lightly with a beaten egg. Place another unrolled crust over the top of each and lightly press them together; making a thicker crust. Place your mini loaf pans over the top of the rolled dough to measure and cut.
 
Cut shapes into the center of the crust using small cookie cutters. Scoop filling into each loaf pan leaving about ½” of room at the top. Gently lift each precut crust onto the loaf pan and press around the edges with a fork. Place the finished pot pies on a cookie sheet and freeze for two hours. Remove from freezer, wrap each loaf in two layers of plastic wrap and aluminum foil and store in the freezer. The initial freeze makes it easier to wrap the pies without squeezing the filling out. When you’re ready to bake these, adjust oven rack to the middle and preheat to 400 F. Unwrap the pot pies. Place them on a baking sheet and cover with aluminum foil. Bake 40 minutes. Uncover and bake 35-40 minutes longer or until crusts are golden brown. Let pot pies rest for 10-15 minutes before serving.
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Ahhh... | Make Ahead | Chicken | The Kid in Me
Friday, May 08, 2009 10:13:43 PM (Central Daylight Time, UTC-05:00)
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Wednesday, May 06, 2009
Oven Roast Chicken Breast Recipe
A simple, delicious, reliable way to cook chicken breasts perfectly…every time. The chicken will never dry out and is wonderful flavor and aroma. This is a great way to cook chicken for recipes or to serve all by itself.
Ingredients
- 3 whole (6 split) bone in, skin on, chicken breasts
- 3-4 T olive oil
- Kosher salt
- Freshly ground pepper
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Directions
Preheat the oven to 350 F
Wash the chicken and pat dry.
Place the chicken on a baking sheet and drizzle both sides of each breast with olive oil.
Sprinkle the meat generously with salt and pepper, or whatever seasoning you prefer. Amazingly, the chicken is quite tasty with only salt and pepper seasoning. You really don’t need anything else.
Roast for 35-40 minutes or until the chicken is cooked through.
If the chicken is for another recipe, set it aside and allow it to cool before removing the skin, bones and cutting the meat into smaller cubes. You will have about 6 cups of cooked chicken when you’re finished.
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Budget Friendly | Recipes | Chicken
Wednesday, May 06, 2009 5:12:44 AM (Central Daylight Time, UTC-05:00)
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Wednesday, March 25, 2009
Tom Kha Gai Recipe
This Thai version of chicken noodle soup is flavorful and creamy. It features the unique flavor of ginger “kha”, blended with chile peppers, coconut milk, kaffir lime leaves and lemongrass. Kaffir lime leaves are a key component. They may be a little difficult to find, but can be ordered on the internet if you plan ahead. The soup is surprisingly easy to make…don’t be intimidated by the ingredients and freezes very well. This recipe is an adaption from vikingrange.com and serves 8.
Ingredients
- 5 c chicken stock
- 8-10 kaffir lime leaves, bruised in a mortar and pestle
- 4 stalks lemongrass, white and pale green tips only, trimmed and bruised in a mortar and pestle
- 1 (4 inch) piece ginger root, peeled and thinly sliced
- 2 (8 oz) cans straw mushrooms, drained and rinsed
- 2 (13 ½ oz) cans unsweetened coconut milk
- 2 whole dried red chile pepper, slightly crushed in a mortar and pestle
- 2 boneless skinless chicken breasts cut into 1” pieces
- 4 T fish sauce
- 3 limes (juiced)
- 1 T kosher salt
- 12 green onions, green tops only, very thinly sliced
- ¼ c cilantro leaves, loosely chopped
- 2 T Sriracha sauce (the red rooster chile sauce)
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Directions
In soup kettle, combine chicken broth, lime leaves, lemongrass, ginger root, and straw mushrooms over medium high heat. Bring the mixture to a boil, and then add the coconut milk, dried chile and chicken.
Immediately reduce the heat to medium low and simmer gently, uncovered, until the chicken cooked through (2 min)
Just before serving, stir in the fish sauce, lime juice, salt green onions, and cilantro.
The kaffir lime leaves, lemongrass and whole chiles are for flavor only and are not to be consumed. You may wish to place them in a sachet while cooking and remove before serving. |
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Ahhh... | Ethnic | Recipes | Chicken | Zuppa
Wednesday, March 25, 2009 4:01:09 AM (Central Daylight Time, UTC-05:00)
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Sunday, March 01, 2009
Chicken Mulligatawny Recipe
To easily remove the seeds from tomatoes, use a melon scooper. It is worth noting that curry is a combination of spices, most typically made of cardamom, turmeric, fenugreek, cumin and chilies. Some varieties of curry may include ginger, cloves, nutmeg, coriander, mustard, garlic, fennel, or black pepper. If you haven't cooked with curry powder enough to find your favorite blend, most of the national brands that are available in the grocery store will work fine for this recipe. For an added twist, you may want to add 1 t turmeric powder and 1 tsp grated lemon zest with the other seasonings.
Ingredients
- 2 lb boneless skinless chicken (thighs or breasts) cut into 2” pieces
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 c diced yellow onion
- 4 T mild curry powder
- 3 T freshly minced peeled ginger root
- 2 T freshly minced garlic
- 1 jalapeno pepper, seeded and minced
- ½ tsp red pepper flakes
- 4 c chicken stock
- 1 c cooking tomatoes, seeded and diced
- ¼ c chopped fresh cilantro
- 2 T unsalted butter
- 2 T flour
- 2 c chopped fresh baby spinach (pre washed)
- 1 can (14 oz) coconut milk
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Directions
Over med high heat, heat oil in large kettle. Add chicken pieces, sprinkle with salt and pepper. Continue to cook over med high heat until chicken is browned. Transfer chicken to plate.
To same kettle, add onion, curry powder, ginger, garlic, jalapeno and red pepper flakes. Continue to sauté over med high heat for 3 minutes.
Stir in chicken stock, tomatoes, and cilantro. Bring to a boil, and then reduce heat to medium and simmer 10 minutes.
Ladle out about 2 cups of hot broth. Set aside.
In a different smaller saucepan, melt butter over med high heat. Add flour and whisk over med high heat until smooth and bubbly, making a roux (pronounced ROO). Gradually add the ladled broth, continually whisking. Simmer and whisk for an additional minute. Remove from heat.
Add flour/broth mixture back to soup kettle. Simmer for 3 minutes. Add coconut milk and spinach. Remove from heat. Cover for 5 minutes. Stir.
Serve in a bowl over steamed rice.
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Budget Friendly | Ethnic | Meet Ya In The Kitchen | Recipes | Chicken | Zuppa
Sunday, March 01, 2009 5:28:34 PM (Central Standard Time, UTC-06:00)
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Saturday, February 28, 2009
Drunken Chicken Recipe
The aroma in the kitchen will delight your senses after the chicken has been in the oven for 45 minutes. This is a one pot recipe and very easy to make. Be sure to use a good quality white wine. Kendall Jackson is safe bet (consistent quality regardless of vintage and is inexpensive for cooking). I used a Chardonnay, but any dry white wine would work well so long as you do not use a sweet dessert wine such as a Riesling or Gewürztraminer. This is a fun recipe to make with friends.
Ingredients
- 3 pounds bone in, skin on, chicken pieces (legs, thighs, breasts, wings)
- 2 large garlic cloves, chopped
- 1 stalk celery, chopped
- 1 onion, chopped
- ½ c mini peeled carrots, chopped
- 1 ½ tsp salt
- 1 tsp Herbs de Provence
- ½ tsp freshly ground black pepper
- ½ c water
- ½ bottle Chardonnay
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Directions
First, enjoy a glass of wine.
Preheat oven to 375. Wash chicken and pat dry.
Put chopped ingredients in the bottom of a large, heavy pot that can be placed in the oven.
Place chicken on top of chopped vegetables, sprinkle with salt, Herbs de Provence, and freshly ground black pepper.
Add water and wine.
Cover, bake 2 hours.
Remove chicken and vegetables from pot.
Stir cornstarch into hot water and whisk into the hot broth. Whisk until all white lumps are gone.
Cover. Return to oven for 8 more minutes to thicken gravy.
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Budget Friendly | Meet Ya In The Kitchen | Recipes | Chicken
Saturday, February 28, 2009 10:03:20 PM (Central Standard Time, UTC-06:00)
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