Chicken roasted with mustard

Chicken Legs Roasted with Mustard
Serves 4

4 chicken legs (thighs included, about 2 1/2 pounds)
2 teaspoons fresh, minced herbs, such as a mixture of sage, thyme and tarragon or marjoram
Sea salt and freshly ground black pepper
4 tablespoons Dijon mustard or tarragon mustard
1/3 cup panko
2 tablespoons melted butter

1. Heat the oven to 325 degrees.

2. Rinse the chicken legs and pat them dry. Rub them all over with the minced fresh herbs. Season well with salt and pepper. Brush the mustard over the skin side of each leg to coat thinly. Lay the legs in a shallow baking dish, leaving space between them. Sprinkle evenly with the panko or breadcrumbs and drizzle evenly with the melted butter.

3. Roast about an hour or until the meat is very tender and the coating is crisp.

Grilled Piri Piri Chicken

Ingredients

3 tbsp (45 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
1 head garlic, (about 14 cloves) minced
2 tbsp (25 mL) olive oil
1 tbsp (15 mL) hot pepper flakes
1 tsp (5 mL) salt
6 chicken breasts or chicken legs, (unskinned)

Preparation:

In small bowl, combine lemon rind and juice, garlic, olive oil, hot pepper flakes and salt. Rub over chicken, pushing some of the mixture under skin.

Refrigerate chicken for at least 8 hours or up to 24 hours. On greased grill over medium heat, cook chicken, covered, for about 15 minutes on each side or until breasts are no longer pink inside, or juices run clear when legs are pierced with a fork.

Grilled Chicken Paillard

Ingredients

• Zest and juice of 2 limes
• 1 teaspoon chili powder
• 1/4 teaspoon crushed red-pepper flakes
• 4 boneless chicken breasts, pounded to 1/4-inch thickness
• Salt and freshly ground pepper
• 2 cloves garlic, crushed

Directions

1. Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
2. Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
3. Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

Greek Chicken Cutlets

Serves 4
1 pint cherry or grape tomatoes, halved
1/3 cup pitted Kalamata olives
4 ounces feta cheese, coarsely crumbled (1 cup)
1/2 cup fresh mint leaves
2 to 3 tablespoons olive oil
Coarse salt and ground pepper
1 1/2 pounds thin chicken cutlets (about 8)

Directions

In a medium bowl, combine tomatoes, olives, feta, mint, and 1 tablespoon oil. Season with salt and pepper; set aside.

Heat a grill pan over high; brush lightly with oil. Season cutlets with salt and pepper. Cook, working in batches as necessary, until chicken is cooked through, 1 to 2 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.

Top chicken with tomato mixture, and serve.

Mango Chicken Salad

Serves 4
1/2 cup sweetened shredded coconut
3/4 cup plain low-fat yogurt
1/2 cup chopped fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons Major Grey's mango chutney
1 tablespoon Dijon mustard
1 teaspoon ground turmeric
1/4 teaspoon cayenne pepper
Coarse salt and ground pepper
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 mango, peeled, seeded, and diced
10 ounces baby spinach

Directions
Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet; toast, tossing occasionally, until golden, 8 to 10 minutes; cool.
In a medium bowl, whisk yogurt, cilantro, lime juice, chutney, mustard, turmeric, and cayenne; season with salt and pepper. Add chicken and mango; toss. Serve on spinach, sprinkled with toasted coconut.

Asian Rotisserie Chicken Salad

Ingredients
Serves 4
2 cups fresh cilantro leaves and soft stems
1/4 cup fresh lime juice (from 2 limes)
1/4 cup vegetable oil
Coarse salt and ground pepper
1 rotisserie chicken (about 2 1/2 pounds), skin and bones removed, meat shredded (about 4 cups)
1/4 medium red cabbage (8 ounces), cored and thinly sliced crosswise
1 red bell pepper (ribs and seeds removed), thinly sliced
2 scallions, thinly sliced
1 large head romaine lettuce, torn into bite-size pieces
1/2 cup cashews

Directions
Make dressing: In a blender, combine cilantro, lime juice, and oil; season with salt and pepper. Blend until smooth.

In a large bowl, combine chicken, cabbage, bell pepper, and scallions; season with salt and pepper. In another large bowl, toss lettuce with 1/2 cup dressing. Divide among four bowls, and top with chicken mixture. Drizzle all with remaining dressing, and sprinkle with cashews.

Modern Chicken Noodle Soup

MAKE-YOUR-OWN CHICKEN NOODLE SOUP
Prep time: 15 min | Cooking time: 10 min | Serves: 4

For the Soup:
3 cups chicken stock
1-inch stub of fresh ginger
3 large cloves of garlic, slit halfway through the middle
1 stalk of lemon grass, cut into 2-inch pieces and pounded lightly to release oils
3-4 kaffir lime leaves
2 large fresh red chillies, slit halfway through the middle

For the Chicken:
1 chicken breast, sliced thinly into bite-sized pieces
1 tbsp Soy sauce
1/2 tsp white pepper
1/2 tsp garlic powder
1 tsp pure sesame oil

2 cups boiled rice vermicelli noodles
salt & pepper, to taste

For Garnishing:
1 small red onion, thinly sliced
1 cup diced extra-firm tofu, light sauteed in a bit of oil
1 cup snow peas, sliced at an angle
1 cup bean sprouts
1/2 cup fresh cilantro, roughly chopped
1/2 cup fresh mint, roughly chopped
1/4 cup scallions, finely chopped
1-2 large red chillies, finely chopped
a couple of wedges of fresh lime
hot sauce

Put all the ingredients for the soup into a large pot and let simmer on medium-low heat for 10-15 minutes.

Mix chicken with Soy, white pepper, garlic powder and sesame oil, and saute in a non-stick pan till done.

To serve, divide boiled vermicelli noodles in large bowls, ladle with warm soup, and top with chicken and choice of garnish.

Mango Chicken with Red Peppers

MANGO CHICKEN WITH RED PEPPERS
Prep time: 10 min | Cooking time: 20 min | Serves: 4

2 large boneless chicken breasts, cut into bite-sized pieces
2 large mangoes, diced into cubes
1 red bell pepper, sliced
1 medium-sized onion, sliced
1-2 red chillies, finely chopped
1 tsp ginger-garlic paste
1/4 cup chicken stock/water
1/4 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tbsp light cooking oil
salt, to taste
fresh coriander leaves, chopped for garnish

HEAT oil in a large non-stick wok and saute chopped chillies, ginger-garlic paste and onions till lightly browned.

ADD in chicken pieces, peppers and spices, and stir-fry till chicken is cooked through. Stir in chicken stock and mango, and allow to simmer for a few minutes.

SEASON with salt, and garnish with fresh coriander leaves.

Chicken Simmered in a Yoghurt Gravy

DAHIWALI CHICKEN CURRY
CHICKEN SIMMERED IN A YOGHURT GRAVY
Prep time: 15 min | Cooking time: 30 min | Serves: 2 as a main, 4 as a side

2 large boneless chicken breasts, diced into 1-inch cubes
1 large onion, finely chopped
2 medium-sized tomatoes, finely chopped
2-3 green chillies, finely chopped
1 tbsp ginger-garlic paste
1/2 cup plain yoghurt, beaten
1 cinnamon stick
3-4 cardamom pods, bruised
3-4 whole cloves
1-2 dried bay leaves
4-5 whole black peppercorns
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp coriander powder
1/4 tsp cumin powder
1/4 tspgaram masala powder
2 tbsplight cooking oil
a handful fresh coriander leaves, chopped for garnish
salt, to taste

HEAT oil in a thick-bottomed pan and saute cardamom, peppercorns, bay leaves, cinnamon stick and cloves, till they begin to sizzle. Add onions and green chillies, and fry for 3-5 minutes on medium-high heat till onions turn pink and tender. Add ginger-garlic paste and saute for another minute or two till it gives out oil.

ADD red chilli powder, cumin powder, turmeric, coriander powder and garam masala, and fry for a minute. Mix in chopped tomamtoes and salt, and cook for a few minutes till tomatoes pulp and releases oil around the sides of the pan. Slowly stir in beaten yoghurt forming a smooth gravy base.

ADD chicken pieces, water if necessary, and allow to cook covered for 10-15 minutes on medium-low heat till done. Garnish with fresh chopped coriander leaves and serve piping hot with a side of rotis or rice, and a salad.

Chicken Pot Pie

Chicken Pot Pie
Adapted from Ina Garten

3 whole (6 split) chicken breasts, bone-in, skin-on (we used 2 whole/4 split large ones; worked fine)
3 tablespoons olive oil
Kosher salt
Freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes (if you, like us, use Better than Bouillon, the exchange is 4 teaspoons)
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups yellow onions, chopped (2 onions)
3/4 cup all-purpose flour
1/4 cup heavy cream
2 cups medium-diced carrots, blanched for 2 minutes
1 (10-ounce) package frozen peas (2 cups)
1 1/2 cups frozen small whole onions (apparently, Birds Eye sells these; I’ve never found them and peeled fresh ones), blanched for 2 minutes (can do this with the carrots)
Glug of sherry (optional)
1/2 cup minced fresh parsley leaves

For the pastry:
3 cups all-purpose flour
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 cup (2 sticks or 1/2 pound or 8 ounces) cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg beaten with 1 tablespoon water, for egg wash
Flaked sea salt and cracked black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. (We did this a day in advance.)

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions, parsley and a glug of sherry, if you’re using it. Mix well.

For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. (This can also be made a day or more in advance.)

Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.

Cuban Chicken with Rice

Arroz Con Pollo (Cuban Chicken with Rice)
Serves 8

Chicken
3 large garlic cloves
2 tablespoons distilled white vinegar
2 teaspoons dried oregano, crumbled
4 chicken breast halves with bone, halved crosswise
4 chicken drumsticks
4 chicken thighs

Rice
3 oz. Spanish chorizo (cured sausage), skin discarded and sausage cut into 1/4-inch-thick slices
1 tablespoon olive oil
2 medium onions, chopped
1 green bell pepper, chopped
3 large garlic cloves, chopped
2 teaspoons ground cumin
2 teaspoons dried oregano
1 1/2 teaspoons paprika, preferably the hot stuff, plus more to taste
2 Turkish bay leaves or 1 California
1 lb. tomatoes, seeded and chopped
1 12-oz. bottle beer (not dark)
1 1/2 cups reduced-sodium chicken broth
2 cups long-grain white rice (14 oz.)
1/4 cup drained rinsed bottled pimiento or roasted red pepper strips

Marinate chicken: Mince and mash garlic to a paste with 2 teaspoons salt, then transfer to a large bowl. Stir in vinegar and oregano.

Remove skin and excess fat from chicken, then toss chicken with marinade until coated and marinate, covered and chilled, at least 1 hour.

Cook chicken and rice: - Cook chorizo in olive oil in a 6- to 7-quart heavy pot (12 inches wide) over medium-high heat, stirring, until some fat is rendered, 2 to 3 minutes. Add onions, bell pepper, and garlic and cook, stirring until softened, about 5 minutes.

Add cumin, oregano, paprika, 1 1/4 teaspoons salt, and bay leaves and cook, stirring, 1 minute.

Add chicken with marinade to chorizo mixture and cook, uncovered, over medium heat, stirring frequently, 10 minutes.

Stir in tomatoes, beer, broth, and rice and bring to a boil, making sure rice is submerged. [Deb note: I actually had a really hard time keeping the rice underneath the chicken so that it would cook evenly. I'd suggest that you use tongs to temporarily remove the chicken from the pot, mix the rice in with the other ingredients in the pot, and then replace the chicken, pressing it into the broth a bit before going onto the next step. I will definitely do this next time.]

Reduce heat to medium-low, then cover mixture directly with a round of parchment or wax paper and cover pot with a tight fitting lid. Cook, stirring once or twice, until rice is tender, 20 to 30 minutes.

Remove from heat and let stand, covered, 5 minutes. Discard parchment paper and bay leaves, then scatter pimiento strips over rice.

Note: Chicken can be marinated up to 2 hours.

The only think I’d change next time is to add much more kick to this recipe. I’d swap the regular paprika with the spicy stuff, and add quite a bit more. In addition, I might finely dice some green pepper on top, instead of the pimentos or red pepper strips. I think it might be a prettier, more texture-contrasted garnish. Oh, and I would skimp and only make a half-recipe, as I was actually sad when we ran out of this.

Ginger, Coriander and Orange Braised Chicken

Ginger, Coriander and Orange Braised Chicken6 chicken thighs
1 oranges, cut into 8 wedges
6 cloves garlic, smashed with side of cleaver
1 tsp ground ginger
1 tsp ground coriander
2 tsp kosher salt
fresh ground pepper
1/2 cup white wine
2 1/2 tsp soy sauce
cilantro to garnish

In a small bowl, combine the ginger, coriander, salt and pepper. Season chicken on both sides with the spice mixture. Let sit at room temperature for 30 minutes or overnight in the refrigerator. In large dutch oven or deep skillet, heat 1 tbl olive oil on high heat. When hot, place the chicken, skin side down to brown for 1-2 minutes. Turn skin side up. Turn heat to low, throw in garlic and 4 orange sections (give a nice squeeze as you throw them in to get the juice in the pan). Add wine. Cover and simmer on gentle, low heat for 25 minutes or until chicken is cooked through. Remove chicken to plate, leaving the sauce in the pan. Remove and discard oranges, and add the remaining fresh orange wedges. Turn heat to medium-high and add soy sauce. Cook for 3 minutes until thickened. Pour on top of chicken, garnish with fresh cilantro.

Pan-Fried Mango Curry Chicken

Pan-Fried Mango Curry Chicken
chicken
Olive oil
Sea salt
Curry powder - a big pinch
Freshly ground black pepper
Butter - a thick slice
Garlic cloves, 8 large, sweet cloves
White wine - a large wine glass
Mango - a nice firm, but ripe one, cut up into large chunks
Herbs - a few sprigs of parsley, minced

Place chicken in a large bowl and rub the chicken all over with a drizzle olive oil. Season the chicken with the salt, curry powder and black pepper.

Heat a large skillet or pan (pan can have high sides or be shallow, but it must have a lid) on high heat with enough olive oil to make a small puddle in the bottom, then add the butter. Once the butter starts to froth, add the chicken pieces, skin side down. Keep the heat moderately high heat while they color to a pale and relatively even gold.

In the meantime, smash the garlic cloves with the side of your knife so that they flatten but remain fairly intact, and peel off the skin. Throw the garlic cloves into the pan. Turn down the heat to medium-low so that the fat under the chicken skin is gently fizzing. Cover with tight-fitting lid. You’ll cook about 35-40 minutes, turning the chicken over halfway through cooking.

Once the chicken is cooked, remove the chicken onto a platter and cover loosely with tin foil to keep warm. Tip the pan slightly and spoon out most of the fat. Turn the heat to high and add the white wine and let it bubble. Use a wooden spatula to scrape and loosen the golden bits and the sweet, soft garlic cloves in the pan. Turn the heat down a bit and add the mango chunks and minced parsley. Let simmer for 1 minute. Taste the sauce and adjust seasoning - you may have to add some salt or pepper. Spoon over chicken.

Curried Chicken Salad on Naan

Curried Chicken Salad on Naan
Serves 4

2 whole chicken legs, about 1 3/4 pounds
4 cups chicken stock
1/4 cup chopped lemon grass
8 ounces low-fat plain yogurt
2 teaspoons chopped lime zest
2 teaspoons fresh lime juice
1 teaspoon curry powder
1/4 cup sliced green onions
1/4 cup diced red bell pepper
1/4 cup diced celery
2 tablespoons chopped cilantro plus 8 whole sprigs
1 teaspoon salt
4 pieces naan
1/4 cup chopped salted peanuts
1 lime cut into wedges for garnish

1. Place chicken legs, chicken stock and chopped lemon grass in a medium saucepan. Bring the stock to a gentle simmer over low heat. Poach the chicken for 30 to 40 minutes until cooked through. Remove from the stock and cool. Remove the skin and bones and shred the meat into bite-sized pieces.

2. While the chicken is cooking, stir together the yogurt, lime zest, lime juice and curry powder. Add the green onions, red pepper, celery, chopped cilantro and salt. Gently stir in the shredded chicken.

3. Place the naan in a 350-degree oven on the rack and heat until warm but still flexible, 1 to 2 minutes. Do not allow it to crisp.

4. Place each piece of naan on a plate and spoon one-half cup of chicken salad on top. Sprinkle with 1 tablespoon chopped peanuts and lay 2 sprigs cilantro on top, extending out the sides. Roll the naan around the filling.