Monthly Archives: April 2015

Tandoori-style roasted chicken breasts

Serves 6

  1. 6 bone-in skinless chicken breasts, 8oz each
  2. 1 cup Greek yogurt
  3. 6 garlic cloves
  4. 4tb fresh ginger
  5. 4tsp lime jucie
  6. 1tb cumin
  7. 2tsp garam masala
  8. 1/2tb salt
  9. 1tsp paprika
  10. 1/2tsp cayenne
  • Marinate for 30 minutes. Roast at 450 for 30 minutes. Tent and rest for 10 minutes.
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Coconut chicken curry

Serves 6

Can be made vegetarian/vegan, just add more veggies instead of chicken and replace chicken stock with vegetable stock.

  1. 1.5lb boneless skinless chicken thighs
  2. 1 onion sliced
  3. 1 red bell pepper in 3/4in pieces
  4. 2tb Thai green curry paste
  5. 2tsp fresh ginger
  6. 1 cup chicken or vegetable stock
  7. 1 potato in 3/4in pieces
  8. 3/4 cup coconut milk
  9. 1tsp cornstarch
  10. 2 cups blanched asparagus in 1in pieces
  11. 1/2 cup cilantro
  • Brown thighs, rest and cut in 1.5in pieces.
  • Cook 2-3 for 3 minutes. Add 4-5 and a pinch of salt for 1 minute.
  • Add 6-7 and simmer for 5 minutes. Add chicken, cover and simmer for 10 minutes.
  • Whisk 8-9, add and bring back to simmer. Add 10 and cook covered for 3 minutes. Add cilantro and serve.

Sherry sesame chicken

Serves 4

  1. 3.5lb chicken broken down in 8 pieces
  2. 4tb sherry
  3. 1tb sesame oil
  4. 1tsp Chinese 5-spice
  5. 1/4tsp cayenne
  6. 1/3 cup hoisen sauce
  7. 1tb soy sauce
  8. 1tsp sesame seeds
  • Marinate 1-5 for 30 minutes.
  • Grill or broil for 20-25 minutes, turning once.
  • Glaze with 6-7. Continue cooking for 4-5 minutes, turning once.
  • Add seeds and serve.

Zuni Cafe roast chicken

Serves 2-4

  1. 2 3/4 – 3 1/2 lb chicken
  2. 4 sprigs thyme
  3. 2tsp salt + pinch of salt
  • Trim bird and place a sprig of thyme in each leg and breast half. Salt skin and rub a little bit on the inside of the cavity along the spine. Loosely cover and let rest for 24-48 hours.
  • Preheat skillet in a 475 oven. Place chicken breast side up and roast for 20 minutes. Bird should brown but not sizzle/smoke. Adjust temperature +/- 25 degrees accordingly if necessary.
  • Continue roasting for 10 minutes. Flip and roast for 10-20 minutes.
  • Flip and roast for 5-10 minutes. Total roasting time should be 45-60 minutes. Tent loosely and rest for 20 minutes before serving.

Chicken and veggies on rosemary skewers

Serves 4

  1. 4 boneless/skinless chicken thighs, smaller ones halved, larger ones in 3rds or 4ths
  2. 8oz sausage in 1-2in pieces
  3. 1lb zucchini in 1in pieces
  4. 1 red bell pepper in 2in pieces
  5. 1 yellow bell pepper in 2in pieces
  6. 1 lemon in 8 wedges
  7. 4 sturdy rosemary branches, leaves still attached
  • On skewers, place an alternating pattern of meat/veggies/lemon. Follow grain of the leaves. Cook for 10-15 minutes, turning every 3-4 minutes.