Chicken Recipes

July – Meatloaf with Chicken and Duck
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July – Meatloaf with Chicken and Duck

Okay, I know meatloaf is not the most exciting-sounding recipe on this blog. However, this recipe, inspired by one for turkey meatloaf on Sally’s Bewitching Kitchen blog, is a keeper. Aside, you should look at her blog if you are a baker. She is an artist with cookies, cakes, and all things sweet.

I took some liberties with her recipe. I’ve been trying to clean out my freezer and found a package of ground duck and one for chicken, but no turkey. If I had seen some turkey, I could have called it turducken meatloaf! If you only have ground turkey, it will be delicious. A mix of turkey and chicken would also be good. I made a turkey/chicken meatloaf with seasoning from Oprah Wiinfrey’s turkey burger recipe a few weeks later. That one is still in the development stage as it was criticized for being a bit too dry.

I doubled Sally’s recipe, so there will be leftovers for meatloaf sandwiches later in the week when we are too busy to cook. Leftover meatloaf is like gold in the fridge.

Chicken/duck meatloaf

chicken/duck meatloaf

This recipe is full of healthy vegetables. Shredded carrots and flecks of chopped chard are visible. It’s also gluten-1 free since I used almond flour instead of bread crumbs, as did Sally.

Doubled the recipe will serve 6 to 8

Ingredients:

  • 1 pound of ground turkey
  • 1 pound of ground duck
  • 1 cup of almond flour
  • 2 cups of shredded carrots
  • 1 cup of finely chopped fresh kale or chard
  • 1 cup of grated cheese (I used an Italian blend)
  • 1/2 cup ketchup
  • 1/2 cup chopped parsley
  • 2 eggs
  • 2 tablespoons of Worcestershire sauce
  • 2 teaspoons of kosher salt
  • 1 teaspoon of ground chipotle pepper

For the glaze:

  • 1/2 cup of ketchup
  • 4 tablespoons of brown sugar
  • 2 tablespoons of Worcestershire sauce

Method:

  1. Preheat the oven to 350 degrees F.
  2. Mix the ingredients for the glaze in a small bowl and reserve.
  3. Add all the ingredients for the meatloaf into a large bowl (minus the ingredients for the glaze). Using a fork or clean hands, mix everything until full incorporated.
  4. Line a sheet pan with parchment paper and pour the meat into the pan. Shape it, with your hands, into a loaf shape. Try to keep it level so it cooks evenly.
  5. Bake for 25 minutes, then remove it from the oven and brush with the glaze.
  6. Place back in the oven for another 25 to 30 minutes or until the internal temperature reaches 165 degrees F.
  7. Remove from the oven and cool for 10 minutes before slicing and serving.

Meatloaf

 

 

January – Easy Sheet Pan Gochujang Roasted Chicken with Carrots and Grapes
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January – Easy Sheet Pan Gochujang Roasted Chicken with Carrots and Grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

Are you looking for an easy and tasty sheet pan dinner? Look no further than this one that has marinated chicken roasting along with carrots and sweet red grapes. We served this with brown rice to soak up the delicious sauce. You might want to make extra marinade for an even easier second dinner.

Note: There are two ways to make the marinade. You can grate the ginger and garlic and add them to a bowl with the rest of the ingredients; or do as I did and chop them into large pieces and process them in a mini food processor.

I ‘roll’ cut the carrots on the diagonal to expose more surface area. If you haven’t used this technique before, it’s a handy one to have in your back pocket. It increases the surface area and makes them both easier and faster to cook because you have exposed more of the fibers. You slice the peeled carrots on the diagonal, then roll them half way around and cut again. If you are not familiar with the technique (also handy for asparagus and zucchini), here is a link to a video with an explanation.

Ingredients:

Marinade:

  • 6 tablespoons of Korean gochujang
  • 4 tablespoons of soy sauce
  • 2″ piece of ginger, grated (see note above)
  • 2 peeled and grated garlic cloves (see note above)
  • 4 tablespoons of neutral oil such as canola or grapeseed

Other ingredients:

  • 4 to 5 chicken legs (mine were small) or an equivalent of bone-in and skin-on thights
  • 4 to 5 carrots, cut into 1 inch chunks (roll cut for more surface area)
  • a few bunches of red seedless grapes
  • Chopped scallions and cilantro for serving

Method:

  1. Mix the marinade ingredients together in a large bowl
  2. Add the chicken (turning to coast with the marinade) and allow to marinate for a few minutes up to an hour (put in the fridge if longer than a few minutes)
  3. Meanwhile line a sheet pan with foil for easier clean up and preheat the oven to 425 degrees F
  4. Remove the chicken from the marinade and place, skin side up, on the sheet pan.
  5. Add the carrots and grapes to the remaining marinade in the bowl and toss to coat.
  6. Add the carrots and grapes to the sheet pan, placing them around the chicken. Pour any remaining marinade over all.
  7. Roast for 40 minutes or until browned and the chicken is cooked through.
  8. Garnish with chopped scallions and cilantro
Sheet Pan Gochujang Chicken with Carrots and Grapes

Sheet Pan Gochujang Chicken with Carrots and Grapes

December – Braised Chicken Thighs with Sweet Potatoes and Dates
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December – Braised Chicken Thighs with Sweet Potatoes and Dates

This is another recipe from Melissa Clark, a frequent contributor to the NY Times cooking section as well as an author of many glorious cookbooks. It’s a one pot braise, finished in the oven. Only a simple green salad and some crusty bread are needed to round out the meal. Pop it into your preheated oven when the guests arrive and enjoy a cocktail while it simmers away.

This dish is based on an Ashkenazi dish of sweet potatoes, carrots, dried fruit and brisket and is traditionally served at Jewish holidays. She used dates but you could also use dried prunes, apricots, cranberries or cherries. Cumin and coriander are added to the cinnamon and ginger, which are traditional, to give it a more savory flavor rather than sweet. A pinch of cayenne or red pepper flakes give it some heat. Dark meat chicken is a better choice her because they get soft and tender with the long braising that is needed to soften the root vegetables. Chicken breasts would be dry with the long cooking.

I gave the dish a generous topping of chopped fresh herbs, a mix of parsley, mint, and cilantro before serving. Ms. Clark suggests dill but that herb is not a favorite of mine.

Braised Chicken with Sweet Potatoes and Dates

Braised Chicken with Sweet Potatoes and Dates

I used boneless thighs, but bone in thighs with the skin removed would also work. Remove the skin otherwise the dish will be too greasy.

Ingredients for 6 to 8 servings:

  • 2-1/2 lbs of boneless, skinless chicken thighs (fat trimmed and each cut into 2 or 3 pieces)
  • 2 teaspoons of kosher salt
  • 1-1/2 teaspoons of ground coriander
  • 1/2 teaspoon of ground cumin
  • 1/2 teaspoon of freshly ground black pepper
  • 1-1/4 pounds of sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1 pound of carrots, peeled and cut into 1/4-inch thick coins
  • 1 cup of dates or other fruit, diced
  • 1 teaspoon lemon zest
  • 1 teaspoon grated fresh ginger
  • 1 (2 inch long) cinnamon stick
  • 1 large pinch of cayenne or red-pepper flakes
  • 2 tablespoons of olive oil
  • 1 large leek, trimmed, halved lengthwise and cut into half-moons
  • 1/2 cup of orange juice
  • 1 cup of chopped fresh herbs (cilantro, dill, parsley, mint – or a combination)

Method:

  1. Preheat the oven to 350 degrees F. In a large bowl combine the chicken with 1 teaspoons of salt, cumin, coriander, and pepper. Toss to combine and let the chicken marinate while you prepare the other ingredients.
  2. In another bowl, combine the sweet potatoes, carrots, dates, lemon zest, grated ginger, cinnamon stick, and red pepper (or cayenne) with 1 teaspoon of salt. Stir to combine.
  3. In a 5 to 7 quart Dutch oven, heat the oil over medium high heat. Add as many pieces of chicken to comfortably fit in the bottom of the pan without crowding. Brown the chicken on each side, about 5 minutes. Transfer the chicken to a plate as they brown. Repeat with the remaining chicken, adding more oil if it is needed.
  4. Add the leeks to the pan with a pinch of salt and more olive oil if the pan is dry. Saute the leeks until golden and tender.
  5. Place half the chicken over the leeks. Top with half the vegetable mixture, spreading it evenly over the chicken. Repeat the layering with the remaining chicken and sweet potato mixture. Pour the orange juice over into the pan.
  6. Cover the pot and transfer it to the oven. Cook, covered, until the chicken and vegetables are tender, 55 to 70 minutes. Stir the mixture once after 30 minutes.
  7. Remove from the oven and uncover, sprinkle with the fresh herbs and serve.
Braised Chicken with Sweet Potatoes and Dates

Braised Chicken with Sweet Potatoes and Dates

Braised Chicken with Sweet Potatoes and Dates

Braised Chicken with Sweet Potatoes and Dates

May – Korean BBQ Chicken
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May – Korean BBQ Chicken

Have you had a chance to try the Korean chili paste, gochujang? If not, I recommend you find some. I certainly haven’t explored the full range of possibilities for using it. I do know it makes an amazing component of a marinade. If you have an Asian grocery near you, I am sure you will be able to find it. As I don’t, it was available to order on Amazon.

Gochujang

Gochujang

According to Google…

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment popular in Korean cooking. It is made from gochu-garu (chili powder), glutinous rice, meju powder (fermented soybean powder), yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice, cultured with saccharifying enzymes during the fermentation process.

It is hot, but not overwhelmingly so. And the heat seems to dissipate when it’s cooked. It takes a starring role in this marinade recipe. I have used this marinade on both bone-on and boneless chicken breasts, and a whole roasted chicken. However, it would be equally delicious on a flank steak or baked tofu. You can marinate for an hour, or even better, overnight in the fridge.

Gochujang Marinated Korean BBQ Chicken

Gochujang Marinated Korean BBQ Chicken

Korean BBQ Marinade 

Ingredients:

  • 4 tablespoons gochujang
  • 2 cloves of garlic, minced or grated
  • 1/2 inch piece of fresh ginger, peeled and grated
  • 2 tablespoons of unsweetened rice vinegar
  • 2 teaspoons of sugar
  • 2 tablespoons of sesame oil
  • For the sauce – 2 tablespoons of honey
  • Garnish – chopped cilantro, chopped scallions

Method:

  1. For the marinade, combine all the ingredients, whisking to mix well.
  2. Set aside about 1/3 of the marinade and mix it with the honey. You will use this to drizzle over the finished dish.
  3. Brush all over the chicken, cover, and refrigerate in the refrigerator for an hour or overnight.
  4. When ready to cook, preheat your oven to 400 degrees F. Brush with any remaining marinade and roast for 1 to 1-1/2 hours. The internal temperature should be 160 degrees F. I cooked my chicken breasts (boneless but with skin on) in the air fryer for 20 minutes at 350 degrees F.
Gochujang Marinated Chicken

Gochujang Marinated Chicken

The inspiration for this recipe came from a New Zealand Airlines inflight magazine.

I served it with a Thai-influenced chopped cabbage and kale salade.

Thai influenced chopped cabbage and kale salad

Thai-influenced chopped cabbage and kale salad

I’ll post that recipe later this week. It came from the blog Pinch of Yum.

Korean BBQ chicken and Thai influenced chopped cabbage and kale salad

Korean BBQ chicken and Thai-influenced chopped cabbage and kale salad

It was a great combination.

 

 

February – Rotisserie-Style Roast Chicken
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February – Rotisserie-Style Roast Chicken

Roast chicken is one of my signature dishes. I routinely roast a chicken once a week and I am always looking for new flavors or new ways to roast it. This recipe came from the book Rick Stein’s Secret France, 120 delicious new recipes for real French home cooking. The interesting thing about the recipe is that the chicken is cooked at a low temperature for a long time, 300 degrees F (150 degrees C).

It’s a rainy cold day out outside and I can already smell the aroma of the house during that 2-2 1/2 hour cook time. I need that homey scent on such a dreary weekend day.

The chicken gets a classic preparation with lemon and garlic inside the cavity. Rub it with the flavored butter before popping it into the oven on the middle shelf. It’s the roasting at a low temperature that is new to me. I had a package of multi-colored carrots from Trader Joe’s to put into the bottom of the roasting pan and cook in the juices.

Ingredients:

  • I air-chilled, organic and free-range chicken (if possible) – it does make a difference (lucky you if you can get an heirloom one) See Note #1.
  • 1 lemon, halved
  • 1 whole head of garlic, cut in half horizontally (it doesn’t need to be peeled)
  • chunked potatoes or carrots or another root vegetable to put in the bottom of the roasting pan

Spiced rub for the chicken:

  • 3 tablespoons of softened butter
  • 2 teaspoons of smoked paprika
  • pinch of red pepper
  • 1 teaspoon of salt
  • 1 teaspoon of herbs de Provence or another favorite herb (thyme is always good)
  • 2 tablespoons of olive oil

Method:

  1. Preheat the oven to 300 degrees F or 150 degrees C
  2. Dry the chicken with paper towels and put the two lemon halves and half of the whole head of garlic inside.
  3. Mix the spices and herbs with the butter. Rub the seasoned butter all over the bird.
  4. Place the vegetables and the other garlic half (cut side down) in the bottom of the roasting pan. Place the chicken, breast down, on top. Drizzle with olive oil. See Note #2. Place the roasting pan on the middle shelf of the oven.
  5. After 1 hour turn the chicken breast side up and baste it with the pan juices.
  6. After another hour has passed, baste it again.
  7. Roast a total of 2-1/2 hours for a chicken of about 3-1/2 pounds in weight. See Note #1. My chicken was just over 4 1/2 pounds, it was done in 2-1/2 hours.
  8. If you would like additional browning (which I did), remove it from the oven (take out the vegetables) and raise the temperature to 450 degrees F. Put the chicken back in for 10 minutes to bronze the skin.

Roast Carrots

Note #1: If your chicken is over 3.5 pounds in weight you may need to roast it longer. If smaller it might be done sooner. Test by seeing if you can move a leg freely or check with an instant-read thermometer. The internal temperature should be 165 degrees F at the thickest part of the thigh.

Note #2: I don’t tie the chicken or truss it. The thighs take the longest time to cook, if the legs are tied together, close to the body, it increases the chance that the breast will overcook before the thighs are done.

Roast Chicken

The smells filling the house were amazing. I wish I could have bottled it up and included it in this post.