Tag Archives: Chicken/Turkey

Grilled Coconut Lime Chicken with Coconut Rice

June 3, 2014

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Next month we say goodbye to Chicago and will be moving to Colorado Springs! I’m thrilled to be finished with residency/school (forever- hopefully). But I’m sad to leave this city (especially now that it’s warm and beautiful and the summers here really are so fun). I am excited to have more quiet, more convenience, more space. A yard possibly?! To hike, to explore, to discover another city, another state.

My biggest worry about living in Colorado Springs? The altitude. Baking. I’m a little freaked out that I’ll arrive and whip out my cake pans and pizza stone and suddenly everything I make will implode or turn out flat and gross. Any altitude bakers out there? Any advice to offer me? I’ve done a little research on the matter and it seems like there are so many factors that can affect your success while baking at altitude. It’s overwhelming.

Totally unrelated to my future baking dilemmas is this recipe. It is, however, perfect for summer on the grill. (Or my indoor griddler which I LOVE and use nonstop/ year round. I should be paid to advertise for this thing. Full disclosure: I’m not and there’s no affiliate link.) The chicken and sauce are succulent and the rice is just the right amount of coconutty. I even used light coconut milk and it wasn’t at all lacking in flavor. Grill some asparagus on the side and dinner it is.

Grilled Coconut Lime Chicken with Coconut Rice

INGREDIENTS

Chicken:
3 Tbsp. canola or grapeseed, etc. oil
zest and juice of 1 lime
1 tsp. ground cumin
1 1/2 tsp. ground coriander
2 Tbsp. low-sodium soy sauce
1 1/2 tsp. kosher salt
2 Tbsp. sugar (I used brown sugar)
2 tsp. curry powder
1/2 cup canned coconut milk (I used light)
pinch cayenne pepper
2 lbs. boneless, skinless chicken breasts, cut into strips
1/4 cup fresh cilantro, chopped for garnish
lime wedges, for serving

Coconut Rice:
1 cup jasmine rice
1 cup canned coconut milk (I used light)
1 cup water
1/2 tsp. salt

DIRECTIONS

1. In a large bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

2. For the coconut rice, bring the rice, coconut milk, water and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 5-10 minutes before fluffing with a fork and serving. (For brown rice, adjust the cooking time according to package directions.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken until the juices run clear (will be firm to the touch). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.

4. Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top. Serve with rice, lime wedges, and additional sauce.

Serves 4-6.

(Adapted from Mel’s Kitchen Cafe)

Sizzling Chicken Fajitas

April 3, 2014

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I have my go-to shrimp fajitas and my go-all-out grilled adobo chicken/beef fajitas, but this is the recipe I needed for quick anytime chicken fajitas. Just because they’re simple doesn’t mean they’re any less flavorful. No, these are BIG on flavor and they’re just as good better than any I’ve ordered at a Mexican restaurant. If you haven’t noticed we never get sick of Mexican food. We eat tacos, burritos, quesadillas, or enchiladas every week and I never get complaints. We’re always in the mood, so I hope you are too!

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If you have a cast iron skillet, this is the perfect time to use it. Letting the veggies and meat sit undisturbed in a hot pan for a few minutes is the key to getting a charred exterior. The chicken only marinates for half an hour (minimum, if it’s easier to make it ahead of time it can sit in the fridge for up to a day or so) so you can prep your peppers and onion and fixings during that time. Your chicken will be ready when you are.

Unrelated toddler story: (Actually, somewhat related because I was at the meat counter buying chorizo sausage for another Mexican recipe I’ll be sharing shorty.) The butcher had just handed me my package of chorizo when Clara looked up at him from the cart and clear as day said, “I want a pound of turkey!”. Hah. She’s almost 2 (on May 1st) and she talks and talks and sings all day long. Sometimes very well and other times still gibberish. But apparently she’s ready to take over the grocery shopping around here!

Sizzling Chicken Fajitas

INGREDIENTS

for the chicken:
1 1/2 lbs. boneless skinless chicken thighs
2 Tbsp. lime juice
1 1/2 tsp. kosher salt
1 1/2 tsp. dried oregano
2 tsp. ground cumin
1 clove garlic, minced
1 tsp. chili powder
1/2 tsp. smoked paprika
few dashes hot sauce or pinch of cayenne pepper, optional

~ 2 Tbsp. canola, vegetable, or olive oil
2 large bell peppers (red, green, yellow, etc.), cut into thin strips
1 large white or yellow onion, halved and thinly sliced
salt and freshly ground black pepper

for serving:
8-12 flour or corn tortillas, warmed
salsa or pico de gallo
sour cream
avocado or guacamole
chopped fresh cilantro
lime wedges

DIRECTIONS

1. To prepare the chicken, slice the chicken thighs into thin strips (1/4- to 1/2-inch wide). Place in bowl or freezer bag. Add lime juice and spices and mix together. Let marinate for 30 minutes or up to 2 days in the fridge.

2. To cook peppers, onions and chicken, heat your largest skillet (I use a 12-inch cast iron) on the highest heat. When very hot, drizzle in some oil to lightly coat the bottom of the pan (I used about 1 Tbsp.). When this is nearly smoking hot, add the peppers in a single layer. Wait. (This will be a theme.) Try to get them a little charred underneath before you move them around. Once they’ve begun to brown, add the onions, plus some salt. Wait again for some color to develop before you move them. When peppers are nicely charred in spots and onions have softened and sweetened, scrape mixture onto a plate or bowl to clear the skillet. Heat skillet again on a very high heat with a thin slick of oil (I used about 1 Tbsp.). Spread chicken strips in as much of a single layer as you can. Wait until they brown underneath to move them. Saute strips, regularly pausing so that they can get some color, until cooked through, about 4 to 5 minutes. Return peppers and onions to skillet. Heat again until everything is sizzling and bring to the table. Serve with warmed tortillas, salsa/pico de gallo, sour cream, avocado/guacamole, fresh chopped cilantro, and/or lime wedges.

Serves 4-5.

(Adapted from Smitten Kitchen)

Goat Cheese, Pistachio, and Apricot Stuffed Chicken Breast

February 18, 2014

stuffed chicken breast

I’m not a cookbook hoarder. (Or hoarder of anything, really. Quite the opposite, I tend to toss everything and occasionally regret it.) But I do have a few cookbooks I couldn’t resist purchasing and display them proudly. Currently my small stack includes Rustic Fruit Desserts, The Smitten Kitchen Cookbook (because who doesn’t love her recipes?), Jerusalem (which I’ve yet to actually cook from, but it sure is beautiful), and another that I bought with high hopes and has only been a disappointment and I plan to discard shorty. And then this one, Aida Mollenkamp’s Keys to the Kitchen.

This goat cheese, pistachio, and apricot stuffed chicken breast is the first recipe I’ve tried, but if it’s any indication of the others, this cookbook is a keeper. I’ve made this twice since Christmas which sets all sorts of records for repetition of a dinner recipe in my kitchen. I’m not a huge fan of chicken breast as it’s often dry and dull. But not this one. Stuffed with goat cheese, sweet apricots, crunchy pistachios, onion, and nutmeg, it’s remains tender and juicy. I thought the results far exceeded the minimal amount of prep (which could be done in advance). And it’s impressive enough to serve someone special or for company.

Goat Cheese, Pistachio, and Apricot Stuffed Chicken Breast

INGREDIENTS

2 Tbsp. olive oil, divided
1/2 red onion, finely diced
2 Tbsp. fresh Italian parsley, minced
3 large (about 1 1/2 lbs.) boneless skinless chicken breasts
2 oz. fresh goat cheese (I used Trader Joe’s goat cheese spread which has the consistency of cream cheese)
3 Tbsp. shelled roasted pistachios, roughly chopped
2 Tbsp. dried apricots, finely chopped
1/4 tsp. ground nutmeg
kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 375 F. Heat 1 Tbsp. oil in a large oven-proof pan over medium heat. Add the onion and cook until soft. Stir in the parsley and season with salt and pepper and cook until just wilted. Remove the mixture from the pan to a bowl to cool. Wipe out the pan and set aside.

2. Meanwhile, make pockets in the chicken breasts by slicing horizontally about 3/4 of the way through the meat. (This is done by moving the knife back and forth in the fanning motion to enlarge the pocket. Don’t cut all the way through.) Season the chicken breasts all over with salt and freshly ground black pepper.

3. Stir the goat cheese, pistachios, apricots, and nutmeg into the cooled onion mixture. Taste and adjust seasonings if necessary. Divide the mixture between the chicken pockets and use toothpicks or butcher’s twine to secure the chicken pockets closed.

4. Return the pan to medium-high heat and add the remaining 1 Tbsp. oil. When the oil shimmers, place the chicken breasts in the pan and cook, undisturbed, until golden brown, about 6 minutes. Turn the breasts over transfer the pan to the oven and bake until the filling is hot all the way through and the chicken is cooked through, about 10-15 minutes (or a meat thermometer reads 165 F).

Makes 3 stuffed chicken breasts.

(Adapted from Aida Mollenkamp’s Keys to the Kitchen)

Baked Chicken Meatballs

June 29, 2013

bake chicken meatball
I know I’ve been sporadic at posting over the last year or two. (I blame pregnancy, baby, moving, etc. etc.) But lately I’ve been motivated to get back here more frequently and put more effort into this space of mine. I started this recipe journal 4 1/2 years ago. 600 recipes later I’m still here and still loving it. I think it’s ready for some improvements though. I’ve started the process of moving over to WordPress (which I currently know nothing about so I have some homework to do). I’m planning to revamp the recipe archives and add print features. And I have a few other exciting ideas! So if I seem absent for a week or two you’ll know why. I’m working hard behind the scenes.To tide you over until then, I made some meatballs. Mmmmm. With chicken and bacon (or pancetta if you’re feeling fancy). I made them with the pancetta (and I’ve never paid so much $$$ for such a tiny slice of meat before). And they turned out wonderful but I think bacon would do the trick. My only plea is that you don’t use ground chicken breast. It’s just too lean and won’t result in these impossibly succulent and juicy little gifts. They would be awesome over a bowl of pasta or on a toasted baguette. We devoured them with garlic mashed cauliflower (recipe coming soon) and roasted asparagus spears.

Baked Chicken Meatballs

INGREDIENTS

3 slices Italian bread, torn into small pieces (1 cup) (I used whole wheat bread)
1/3 cup milk
3 oz. pancetta or bacon, finely diced
1 small onion, diced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 large egg
1 lb. ground chicken (I used ground chicken thigh)
2 Tbsp. tomato paste, divided
3 Tbsp. fresh flat-leaf parsley, chopped

DIRECTIONS

1. Preheat oven to 400 F. Line a 9×13 baking pan with parchment paper or aluminum foil.

2. Soak bread in milk in a small bowl until softened, about four minutes. Squeeze bread to remove excess milk; discard milk.

3. Cook pancetta (or bacon), onion, garlic, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper in 1 Tbsp. olive oil over medium heat until the onion is softened and the pancetta has rendered some of its fat, about 8 minutes. Set aside to cool.

4. In a large bowl, lightly beat the egg and combine it with the ground chicken, 1 Tbsp. tomato paste, parsley, bread, and pancetta mixture. Form into about 15 meatballs and arrange on the prepared baking pan.

5. Combine the remaining Tbsp. tomato paste with a drizzle of olive oil and brush over top of the meatballs.

6. Bake in the preheated oven until the meatballs are just cooked through, about 20 minutes.

Makes about 15 meatballs, serves 4.

(Adapted from Gourmet via Smitten Kitchen)

Slow-Cooker Moroccan Chicken, Chickpea, and Apricot Tagine

October 14, 2012

chicken tagine

One of my favorite restaurants back in Richmond served, among other incredible things, the most delicious Moroccan tagine. I’d always hoped to find a recipe that allowed me to replicate it at home. Or at least come close. And here it is. In the eloquent words of Wikepedia, tagines are “slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce”. They are actually named after the pot in which they are traditionally cooked, which is this cute little triangular dish with a chimney. While you are welcome to go out and pick yourself up a tagine, it won’t be necessary. This recipe uses the slow-cooker to achieve the same result- with little time or fuss.

While I find this recipe to be near perfect as is, it would be easily amenable to changes. Throw in a few extra vegetables such as cauliflower, sweet potatoes, or squash. (I would wait and add softer ones partway through cooking so they don’t turn to mush.) Or try it with pork or lamb. And in case you’re wondering, ras el hanout is simply a Moroccan spice blend. It can be found at some upscale groceries (try Whole Foods), online, or you can make it yourself (links below).

Slow-cooker Moroccan Chicken, Chickpea, and Apricot Tagine

INGREDIENTS

2 Tbsp. extra virgin olive oil
2 large onions, chopped
4 cloves garlic, minced
1 inch fresh ginger root, peeled and grated
1 Tbsp. all-purpose flour
2 Tbsp. tomato paste
2 Tbsp. honey
4 tsp. ras el hanout (available here, or try this recipe)
1 tsp. turmeric (or a pinch of saffron)
1 tsp. ground cumin
1 tsp. ground cinnamon
1 tsp. ground coriander
up to 1 tsp. cayenne pepper (I only used ~1/4 tsp.)
1 cup low-sodium chicken stock
2 cans diced tomatoes (I used fire-roasted crushed tomatoes)
2 cans chickpeas, drained and rinsed
6 oz. dried apricots, diced (or you can leave them whole, but I prefer the texture of them diced)
3 lbs. boneless skinless chicken thighs
4 carrots, peeled and chopped
1 preserved lemon, cut into wedges (optional, I omitted)
salt and freshly ground black pepper, to taste

fresh cilantro, chopped for serving
cous cous or rice, for serving

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Add the onions and saute until softened. Add the garlic and ginger and cook for 1 minute. Stir in the flour, tomato paste, honey, and spices and cook for another minute. Add the chicken stock and tomatoes and cook for several minutes, making sure to get out any lumps of flour. Season with salt and freshly ground black pepper.

2. Combine the tomato/spice mixture with the chickpeas, apricots, chicken thighs, carrots, and lemon (if using) in a large slower cooker, mixing well. Cover and cook on high for 3-4 hours, or until the meat shreds easily with a fork. Serve over cous cous or rice, topped with fresh cilantro.

Serves 8.

(Adapted from Food.com)