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Herb Marinated Chicken

Herb Marinated Chicken

Herb Marinated Chicken

Hello everyone, it’s been a long while since I have posted. I have no good excuse except I have just been too busy enjoying things around the house and yard.  I’m glad to have picked up the computer again and hope you all will enjoy this simple yet flavorful marinade recipe. It’s early summer and my herb garden is in full bloom and that always get my taste buds anxious for new recipes.

Ingredients:

  • juice of 2 lemons
  • 1 white onion
  • 3 to 4 garlic cloves
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • handful of fresh parsley leaves
  • handful of fresh spearmint leaves
  • a pinch of saffron
  • a splash of rosewater
  • 1 cup of water

Using a food processor, combine all the ingredient and pulse until completely blended. This fresh tasting marinade is a great pair with chicken. Just place some chicken thighs in a zip-lock gallon sized freezer bag, add the marinade, seal and refrigerate for at least 4 hours. Grill or bake when ready. We like to pair it with a little onion-peach salsa for dipping.

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Posted by on June 8, 2014 in Chicken, Dry Rub & Marinades

 

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Shredded Chipotle Chicken in a Crockpot

Ingredients:

  • 1 whole chicken, quartered (cut out and remove the back bone, then cut into 4 pieces)
  • 2 Tb all-purpose meat seasoning, (I get mine from “The Old Fashioned Butcher Shoppe” here in Evansville)
  • 1 Tb Cumin
  • 2 tsp Mexican Oregano, ground
  • 1 tsp Thyme, ground
  • 4 Chipotle Peppers in Adobo Sauce, diced
  • 1 cup chicken broth, (I use “Das Dutchman Esenhaus Chicken Base”)

Combine all dry spices and rub chicken pieces thoroughly. Place in a gallon ziplock bag, add the Chipotle Peppers in Adobo Sauce, mix well and let marinate in the refrigerator for at least 2 hours. I marinate them overnight. Using a crock pot, add the marinated chicken thighs, pour the chicken broth over them. Cook on low all day. Remove meat from bones if it hasn’t already fallen off. Discard bones and skin.

Suggestions: Use this flavorful shredded chicken in your tacos, enchiladas, tamales, casseroles and even chicken pot pie.

 
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Posted by on September 22, 2012 in Chicken

 

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Broiled Persian Chicken (Jujeh Kabab)

Ingredients:     5 skewers, 2 to 5 people

  • 1 cup onion, finely grated
  • 1/3 cup fresh lemon juice
  • 2 tsp salt
  • 2 pounds chicken breast tenderloin, each tenderloin cut in 3 pieces
  • 6 Tb salted butter, melted
  • 1/4 tsp saffron, ground and dissolved in warm water, divided use

In a glass bowl combine the onion, lemon juice and salt. Stir until thoroughly blended. Add chicken pieces and toss until completely coated. Place the chicken and the marinade in a gallon zip lock bag, add the first use of the saffron (1/8 tsp dissolved in 1 tablespoon of warm water) in the bag, zip lock and squish it around to mix thoroughly. Refrigerate this chicken mixture for 3 to 4 hours in the refrigerator.

Remove the chicken from the marinade, reserve the marinade, string the pieces of chicken tightly on a long skewer. At least 5 inches long. Suspend the skewers side by side across the width of a large roasting pan that is deep enough to allow 1″ of space under the meat.

In the reserved marinade stir in the melted butter and the second use of saffron (1/8 tsp dissolved in 1 tablespoon of warm water) and brush the chicken evenly on all sides before broiling. Broil about 3″ from the heat 20-25 minutes, turning the skewers and basting the chicken every 5 minutes. Don’t forget to adjust your cook time to accommodate for the basting. Cook on a low broil for the first 10 minutes, then high broil for the next 10 minutes, then back to a low broil for the last 5 minutes if necessary. The chicken is done when the juices run yellow rather than pink.

Suggestions: Marinate your chicken for 2 hours at room temperature or 3 to 4 hours in the refrigerator, but don’t go over the 4 hours, the lemon juice will breakdown the chicken pieces and you won’t be able to use the skewers. I love to serve this chicken with “Persian Saffron Rice”, broiled tomatoes, quartered raw white onions and lavash bread. Try serving it along side Persian Cherry Rice also.

This recipe was lovingly adapted from “Persian Cuisine, Book One: Traditional Foods” by M.R. Ghanoonparvar. I have been cooking food from this cookbook for over 20 years. Now that I live in a town which has no Persian restaurants I am so thankful to have these recipes to fill a very big food void in my life.

 
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Posted by on February 4, 2012 in Chicken

 

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Chipotle Chicken Enchiladas

Ingredients:   1 dozen enchiladas

  • 4 chicken thighs, bone-in, skin-on (2 lbs)
  • 1 Tb all-purpose meat seasoning, (I get mine from “The Old Fashioned Butcher Shoppe”
  • 1 Tb Cumin
  • 1 tsp Mexican Oregano
  • 1 tsp Thyme
  • 4 Chipotle Peppers in Adobo Sauce, diced
  • 1 cup chicken broth, (mine is made from “Das Dutchman Essenhaus Chicken Base”
  • 1 dozen corn tortillas, softened
  • 1 1/4 cups of my “Red Enchilada Sauce” or store-bought enchilada sauce
  • 1 1/2 cups shredded mexican cheese
  • 3 green onions, sliced
  • spinach and parsley (optional for garnishing)

Rub chicken thighs with all the seasonings, place in a gallon ziplock bag, add the Chipotle Peppers in Adobo Sauce, mix well and let marinate in refrigerator for at least 2 hours. I marinate them overnight. Using a crock pot, add the marinated chicken thighs, pour the chicken broth over them. Cook on high until cooked thoroughly. (Approximately 4 hours on high stirring once, or all day on low no need to stir) When finished the meat should fall off the bone. Place a strainer over a large bowl, pour the contents of the crock pot into the strainer so that the stock created in the Chipotle Chicken drains from the chicken. Remove and discard bones and skin but reserve 1 1/2 cups of the stock created in the crock pot if you are making my “Red Enchilada Sauce”.

Preheat oven 350. Grease a 11″ x 7″ x 1 1/2″ glass baking dish, add 1/4 cup of enchilada sauce along the bottom. (you won’t see this in the pictures because we like are enchiladas on the drier side) Place a tablespoon or so of the Chipotle Chicken off-center in the soft corn tortilla. Roll the tortilla and place them next to each other in the baking dish. When all twelve are in the pan, pour 1 cup of enchilada sauce over the top, covering each one of them. Sprinkle with the mexican cheese and bake for 25 minutes until thoroughly heated. It should be bubbling and cheese melted. Top with the green onions and serve.

Suggestions: I like to serve my enchiladas over a bed of shredded spinach tossed with chopped parsley. To make this meal easier try making it ahead of time, assemble, freeze, then just defrost and bake.

 
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Posted by on January 28, 2012 in Casseroles, Chicken

 

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Fresh Spinach Pesto Chicken Salad

Ingredients: yields 2 salads

  • 1 cup “Pesto Chicken Salad”
  • 2 cups approx, fresh spinach, torn in pieces
  • 1/2 cup mozzarella cheese, diced
  • ranch dressing (or dressing of your choice)

Add everything except the ranch dressing, toss well, put into your serving dish. Drizzle with ranch dressing and serve.

Suggestions: Try adding chopped raisins and walnuts to this salad. It’s a pleasant summer tasting salad on a winter’s day.

 

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Pesto Chicken Salad

Ingredients:  Makes approximately 2 cups

  • 1 chicken thigh cold, a leftover from “Baked Chicken with a Walnut Pesto Crust”, diced small
  • 1/4 of onion, minced
  • 1 Tb fresh parsley, finely chopped
  • 2 tsp fresh basil, finely chopped
  • 1 clove garlic, minced
  • 1 Tb Parmesan cheese, shredded
  • 1 Tb mayonnaise
  • 1 tsp mustard
  • cracked black pepper
  • salt

In a medium bowl mix all ingredients, except the cracked black pepper and salt, cover and refrigerate at least 1 hour. When ready to use, season with cracked black pepper and salt.

Suggestions: I like to use this chicken salad to make a lunch Panini, or toss with spinach, cheese and dressing for a nice fresh salad.

 

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Pan Fried Chicken (I use a Lodge Cast Iron skillet)

Ingredients:

  • 4 large chicken thighs, bone-in, skin on
  • 2 eggs
  • 2 c flour
  • 1/4 c cornstarch
  • 2 t garlic salt
  • 1 t black pepper
  • 2 t paprika
  • 2 t salt
  • approximately 3 cups of Crisco Shortening depending on your skillet size

Marinade:

  • 2 c buttermilk
  • 2 T cayenne pepper
  • 1 t salt
    Combine the marinade ingredients, buttermilk, cayenne pepper and salt in a gallon plastic bag. Add chicken thighs and marinade overnight in the refrigerator.

The next day—

  1. Place chicken in a colander to drain off excess buttermilk.
  2. Beat the eggs and set aside for wash.
  3. Combine the 1c flour, garlic salt and 1/2 t black pepper for the first flour dredge and set aside in a medium mixing bowl.
  4. In a second medium mixing bowl combine the remaining 1c of flour, cornstarch, salt, the remaining 1/2 t black pepper and paprika for the final flour dredging.
  5. Preheat a large skillet over med-high heat. Place shortening in the hot skillet. When melted it needs to measure approximately 1/4″ high on the pan. If it doesn’t, add more.
  6. Take a drained chicken piece and dredge through the first flour mixture. Making sure the flour mix covers the chicken piece completely. Shake off excess flour mixture.
  7. Then place that chicken piece in the beaten egg wash, again making sure the egg coats the chicken piece fully.
  8. Now taking that same piece of chicken and dredge it through the final flour mixture. Make sure the flour mixtures completely coats the chicken and set the piece aside on a plate. Repeat steps 6, 7 & 8 for the 3 other pieces of chicken.
  9. Preheat oven at 350. (Yes, although I am pan frying my chicken I am finishing it in the oven. Just like the Colonel did when he first started KFC)
  10. By now your pan should be good and hot over med-high heat. Place your 4 chicken thighs into the hot skillet. The melted shortening now should rise half way up the thickness of the chicken. Without disturbing the chicken let them fry for 7 minutes on that first side. Then turn them over and fry 5 -7 more minutes on the second side. They should be deeply browned, but not burned.
  11. Place the chicken on a boiling pan.(you know the one with the slots for the grease to run to the bottom of the pan) and bake for 20 minutes. This 20 minute bake time is good for small thighs, drumsticks and wings, if you are frying breast or bigger pieces of chicken the bake time may take between 20 and 40 minutes. This method ensures the chicken cooks thoroughly yet remains very juicy.

Suggestions: When frying more than 4 pieces of chicken I would suggest working in batches so that you never crowed the skillet.

 
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Posted by on January 12, 2012 in Chicken

 

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