Recipe Tag: Chicken

Place the rice in the water and soak for 4 hours. (Alternatively, you can cook the rice in the water for about 20 to 25 minutes until it is about 3/4 cooked. It should still have some texture when you bite into the rice. Drain and rinse the rice and set aside until the chicken is cooked.)

Preheat the oven to 325°F.

Place the olive oil in a large sauce pan or medium sized dutch oven over medium heat.

Add the ginger and garlic and cook for 2 minutes. Stir frequently.

Add the onion and cook for 5 minutes. Stir frequently.

Add the chicken, turmeric, chili powder, cardamom, cumin, coriander, cinnamon, and salt.

Cook for about 5 minutes until the outside of the chicken is browned.

Remove from the heat, add the honey and yogurt, and stir until blended.

Sprinkle the raisins, red pepper, and cilantro over the top of the chicken.

Top with the rice, smoothing it out until it is evenly distributed across the top of the chicken.

Cover the pot with a tight lid and place the pot in the oven and cook for 20 minutes.

Serve garnished with fresh cilantro.

Place 1 teaspoon of the olive oil in a large skillet over medium high heat.

Add the garlic and cook for about 1 minute.

Add the white part of the leek.

Cook for about 10 minutes until the leek has softened.

Remove from the heat and let cool slightly.

Place the leek and garlic mixture in a blender or food processor.

Add the goat cheese, mustard, and tarragon. Process until smooth.

Remove to a bowl and fold in the pistachios until blended.

Place in the refrigerator and chill thoroughly.

Place each chicken breast between two sheets of plastic wrap.

Pound lightly with a meat mallet or the bottom of a small sauce pan until the chicken breast is about 1/8 inch thick.

Remove one side of the plastic wrap and place the slices of prosciutto on the chicken breast, starting at the center with the ham covering only half of the chicken breast, and the other half of the ham overlapping onto the plastic wrap with no chicken underneath. The result should look something like two circles intersecting. This is so the ham will overlap the line where the chicken comes together when you roll it to help seal the ballotine.

Place the plastic wrap back on top of the chicken and ham, turn the chicken breast over, and remove the other piece of plastic wrap.

Place half of the leek mixture in the center of each chicken breast in a log shape.

Roll the chicken breast around the leek mixture like a burrito, tucking the ends of the breast in to seal the leek mixture inside. The prosciutto will wrap around the chicken to seal the ballotine.

Roll plastic wrap around the chicken breast cylinder to seal tightly and twist the ends (like a Tootsie Roll).

Place each chicken package inside its own small ziplock bag, then put the ballotines in the freezer for 15 minutes.

While the chicken is chilling, place the water in a large saucepan over high heat.

Add the ballotines, inside the ziplock bags, to the water and cook for 8 minutes. Remove and unwrap.

Heat the remaining 2 teaspoons olive oil over medium high heat and add the ballotines.

Cook for about 2 minutes on each side, until the prosciutto is golden brown, and serve.

Remove the edamame from the freezer, place in a colander and rinse with cool water. Set aside.

In a medium sauce pan, heat the water and when it boils, stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for about 35 – 45 minutes.

Do not boil away all of the liquid and do not stir the rice.

When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered.

While the rice is cooking, place 1 teaspoon of the dark sesame oil in a large nonstick skillet.

Add the diced onion and garlic and cook gently, stirring occasionally.

Do not allow the onions or garlic to brown, but it should cook until soft and translucent. This will take at least ten minutes.

Add the chicken thighs and cashews.

Cook, stirring frequently, until the outside of the chicken has cooked.

Stir in the chicken broth, soy sauce and maple syrup.

Cook, stirring gently, for about 2 minutes.

Add the edamame and cook for another five to eight minutes until the chicken is cooked through.

Serve over the cooked brown rice.

reheat oven to 400°F.

Place the chickpeas in a bowl with the olive oil and Creole seasoning.

Toss until well coated.

Spread in single layer on baking tray and roast for 25-30 minutes.

Stir occasionally and roast until they are brown and crunchy.

Remove and return to the bowl and add the salt.

Toss well to coat, then let cool.

Using a mini chopper or food processor, process the chickpeas until they are the consistency of very coarse cornmeal.

Add the salt to the mini chopper and pulse a couple of times to blend well. Spread the processed chickpeas on a dinner plate and set aside.

While the chickpeas are roasting, cut the chicken into 4 4-ounce filets.

Place each filet between two pieces of plastic wrap, lay them on the counter, and using a meat mallet or the back of a heavy saucepan, pound each filet lightly until they are about 3/4 inch thick.

In a bowl, whisk together the egg and milk.

Place a large skillet in the preheated oven.

Dredge the chicken in the egg mixture and then place the chicken on the plate with the chickpea coating. Turn and then sprinkle coating on top of the chicken filet until well coated. Repeat for all four pieces.

Place 2 teaspoons olive oil in the skillet and add the chicken filets.

Cook on one side for 5 minutes, then turn the filets over.

After turning the filets, add the second 2 teaspoons olive oil and swirl it around in the pan so that it gets under all of the filets.

Return the pan to the oven and cook for another 5 minutes.

Serve.

Place the oil in a large skillet over medium-high heat.

Add the onions and cook, stirring frequently, for about 5 minutes, until they begin to brown.

Add mushrooms and cook for 1 minute, then cover and reduce heat to medium.

Cook for another 5 minutes, stirring occasionally.

Add the livers, salt, pepper and creole seasoning, stir, and cook for 2 minutes or until the livers start to brown.

Add the beer, stir, and recover. Reduce heat to medium-low and allow to simmer, stirring occasionally, for 8-10 minutes. Serve over rice.

Preheat the oven to 325°F.

Place the olive oil in a large sauce pan or dutch oven over medium high heat.

Add the chicken thighs and sear on each side for about 3 minutes total.

Add the stock, red wine, crushed fennel seed, basil, oregano, marjoram, tomato paste, mustard, salt, pepper, onions, and garlic.

Stir the chicken together with the sauce.

Cover the pan and place in the oven.

Braise for 45 minutes, then uncover and continue cooking for another 15 minutes.

Serve.

Place 1 teaspoon of the black pepper, the chicken, 2 teaspoons of the soy sauce, and the oyster sauce in a bowl and mix together.

Let the chicken marinate for at least an hour.

When ready to cook, combine the stock with the cornstarch and whisk until smooth.

Place the sesame oil and 1 teaspoon black pepper in a wok or large skillet over high heat.

Add the garlic and cook for 1 minute. Stir continuously.

Add the onion and cook for 3 minutes. Stir frequently.

Add the green bell pepper and the marinated chicken.

Cook for about 10 to 12 minutes. Stir frequently.

Add the lime juice and one teaspoon soy sauce. Toss well.

Add the stock/cornstarch mixture.

Toss well for about 90 seconds until the sauce begins to thicken.

Serve over brown rice.