Recipe Tag: Chicken

Pumpkin Seed Crusted Chicken

Place the cumin, cinnamon, nutmeg and cayenne pepper together in a blender or mini chopper with the pumpkin seeds.

Process until well blended and the pumpkin seeds are the texture of coarse corn meal. Place in a small mixing bowl.

Place the milk in a second bowl. Dredge the chicken breasts in the milk and then the pumpkin seed coating. Dredge a second time in the milk and then the pumpkin seed coating until well coated.

Place the olive oil in a non stick skillet over medium-high heat. When the oil is hot, add the coated chicken breasts. Cook for about 8 minutes and turn. Cook for another 8 minutes and serve.

Seared Chicken Breasts with Cranberry Sauce

Spray a medium skillet with oil and place over medium heat. Add the shallot and stir frequently. Cook until the shallots begin to soften slightly.

Stir in 3/4 cup of the dried cranberries and cook for about 5 minutes. Add the wine and water. Stir and reduce the heat to low.

While the cranberry and shallot mixture is simmering add the salt and pepper. Cook the mixture for about 15 minutes. When the cranberries are slightly soft puree in a blender or mini-chopper.

Strain the pureed sauce through a fine mesh sieve. Return to the pan and add the remaining 1/4 cup of cranberries. Cook over low heat for about 15 minutes and swirl in the butter until melted. Add more water if the sauce is too thick.

Place a large skillet in the oven and preheat to 375°. After the pan is hot spray lightly with oil and add the chicken breasts. Return the pan to the oven and cook for about 5 minutes. Remove the pan and turn the chicken breasts to sear on the other side.

Cook the chicken for about 15 minutes turning one more time. Serve topped with sauce.

Spicy Barbecue Chicken Thighs

Combine the garlic, shallot, smoked paprika, chili powder, molasses, vanilla extract, ground cumin, salt, pepper, olive oil and chicken in a large zipper bag.

Toss the chicken in the bag until well coated with the spices.

This can be done up to 24 hours in advance and kept in the refrigerator. The chicken will be best if it marinates for at least a few hours.

When you are ready to serve preheat the grill or place a large roasting pan in the oven and preheat to 400°F.

Add the chicken to the grill (or the pan) and return the skillet to the oven.

Cook for 12 to 14 minutes turning the chicken about every 4 minutes.

Serve immediately topped with the green onions.

Cashew Chicken Salad

In a medium sauce pan, bring the water to a boil, then stir in the brown rice.

Reduce heat to medium-low and simmer, partially covered, for 40-45 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, for 5 minutes.

Fluff the rice with a fork and place in the refrigerator to cool. (Alternatively, you can use 1 cup of leftover cooked brown rice.)

Meanwhile, place a skillet in the oven and preheat the oven to 325°F.

When the oven comes to temperature, add the chicken thighs to the pan and return the pan to the oven.

Roast the chicken for 10 minutes, then turn the thighs over and roast for another 10 minutes (20 minutes total).

When the chicken is cooked, place the thighs on a plate and allow to cool. When the chicken is cool enough to handle, cut the thighs into 1/2 inch chunks and place in the refrigerator.

While the chicken is roasting, squeeze the roasted garlic cloves into a small bowl. Add the soy sauce, red pepper flakes, lime zest, lime juice, Tabasco, sugar, and pepper, and whisk until smooth. Place in the refrigerator to chill.

Place the snow peas, green onions, cucumber, cashews, and rice in a large bowl. Toss well.

When the chicken is at least cool (if not cold), add the diced chicken and the garlic sauce to the bowl with the vegetables and rice. Add the cilantro.

Toss until the salad is well coated with dressing and then place in the refrigerator or freezer until chilled. Serve.

Eggs in Purgatory

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

When the oil shimmers, add the garlic and sauté for 1 minute, stirring continuously.

Add the onion and cook for 4 minutes. Stir frequently.

Add the tomatoes, salt, pepper, basil, oregano, marjoram, thyme, capers, and water to the pan.

Stir well and adjust the heat so that the sauce simmers gently.

Simmer for 25 minutes. Stir occasionally.

Preheat the oven to 400°F.

Using a spoon create two shallow indentations in the tomato sauce. Each should be about 1/3 of the distance from the center of the pan so that there is space between the indentations and between the edge of the pan.

Gently crack each egg into an indentation.

Sprinkle the mozzarella evenly across the top of the sauce, but not on top of the eggs.

Place the pan in the oven and bake for about 8 to 10 minutes until the white of the eggs are set.

Remove and top with the basil and grated parmesan.

Serve immediately.

Jerk Shrimp

Prepare the barbecue (medium heat) if the shrimp are to be grilled.

Place the shrimp and jerk seasoning blend in a zipper bag, seal, and shake the bag until the shrimps are thoroughly coated. Let marinate at least ten minutes.

Thread shrimp onto metal or soaked wooden skewers (for the grill) or place a griddle or grill pan over medium high heat.

Grill on the barbecue or grill pan for about 8 minutes on the first side and then turn. Cook until opaque in the center. Total cooking time will be about 15 minutes.

Paella

Place the saffron threads in a small cup and pour the 1/4 cup boiling water over them. Let stand to steep while cutting the vegetables and preparing the other ingredients.

Place the olive oil in a large non-stick skillet over medium heat. Add the garlic and cook slowly, for about 5 minutes, until the garlic begins to soften. Add the onions and cook for another 5 minutes.

Add the arborio rice and cook for about two minutes until the onions and rice are well blended.

Add the chicken stock, water and salt and the steeped saffron threads with its liquid. Stir and increase the heat to medium-high. After the mixture comes to a boil reduce the heat so that the rice is simmering. Stir the rice occasionally to keep it from sticking to the pan.

Cut the sausage into 1/4 inch discs.

After about 1/2 of the liquid has cooked away, add the sausage.

When the rice is almost done (it should feel slightly grainy when tasted) add the peppers and raw chicken cubes and stir. Add 1/4 cup water as needed.

As the rice is just losing its graininess add the shrimp, peas, and clams and stir.

Serve hot.

Pepperoni Pizza

For the Pizza Dough

Place the yeast and honey in a large mixing bowl and pour the heated water over the mixture, stirring until well blended. Let the mixture stand for about 5 – 7 minutes until foamy.

Add the whole wheat flour, all purpose flour and salt and stir with a fork until a coarse dough forms.

Continue to mix by hand until a dough ball forms and all the flour is well blended.

Cover the bowl and place it in a sink with about 4 inches of hot water in the bottom. The heat from the warm water will help the dough rise. The dough will double in size in about 30 – 40 minutes. Punch it a few times with your fingers and let it rise another 30 minutes.

Remove from the bowl and cut the ball into four equal pieces. Cover the dough that you are not going to use immediately in plastic wrap and chill.

For the Pizza

Pizza is best baked on a pizza stone but a cookie sheet will work as well.

Place the baking stone or cookie sheet in an oven that has been preheated to 500°F. Allow the baking suface to heat for at least 15-20 minutes.

Using 1/4 of the pizza dough recipe (for each pizza), gently stretch into 8-inch rounds. Don’t work too hard to get a perfectly round shape.

Once the dough is formed, place it on top of the hot pizza stone and top each pizza with 1/4 cup marinara sauce.

Place the pepperoni discs on top of the sauce and top with the shredded mozzarella.

Bake for approximately ten to twelve minutes until the crust is golden brown.

Aromatic Spiced Chicken

Place peppercorns, thyme, bay leaves, cloves, brown sugar, wine, brandy, garlic, salt and olive oil in blender and puree to a fine texture.

Pour the wet rub into a zipper bag and add the chicken breasts. Place the bag in the refrigerator and marinate at least 48 hours.

When ready to cook preheat the oven to 400°F.

Place the breasts in a roasting pan that has been lined with foil. Place the roasting pan in the oven, roast for about 5 minutes, then turn each breast over. Brush the chicken breasts with any leftover marinade.

Roast for another 3 minutes until the breasts begin to firm, then brush with any leftover marinade again.

Switch the oven to broil and cook for another 2 – 3 minutes until the top is browned. Let the internal temperature rise to 160°F and remove from the oven. Let the chicken cool slightly and then place in refrigerator for at least 4 hours.

Serve hot or cold.

Vineyard Chicken

Pre-heat the oven to 200° F.

Whisk the flour into the milk until smooth. Set aside.

Melt the butter in a large non-stick skillet over medium heat. Add the garlic and cook for one minute. Do not let it turn brown or it will be bitter.

Reduce the heat to medium-low and add the chicken breasts. Cook them on both sides until lightly browned. Add 1/4 cup of the lemon juice and cook for about one minute.

Place the chicken breasts in a small roasting pan in the oven.

Deglaze the pan with the remaining lemon juice and white wine. Reduce the amount of sauce by 1/2. Remove the pan from the heat. Place 2 tablespoons of the sauce into the milk and whisk slowly.

Reduce heat to low. Add the milk mixture to the pan and whisk in the goat cheese.

Add the chicken from the oven and any juice in the roasting pan to the sauce. Toss in the grapes and cook for about 4 – 5 minutes until heated through.

Serve over Plain Mashed Potatoes and sprinkle the dill over the top of the chicken.