Chicken Recipes

February – Spicy White Bean Soup with Chicken
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February – Spicy White Bean Soup with Chicken

Melissa Clark of the NY Times calls this recipe “a poem in a bowl”. I must agree that it is certainly delicious and a little different. It gets it’s spiciness from fresh ginger, red-pepper flakes, and cumin. A squeeze of lemon at the end adds a welcome freshness.

Spicy White Bean Soup with Chicken

Spicy White Bean Soup with Chicken

If you have home made chicken stock in your freezer, this is the place to use it. If not, a good quality boxed stock will substitute. To make this vegetarian, use vegetable stock and leave out the chicken. It’s still very healthy with all those beans and veggies.

I modified her recipe slightly as I didn’t have ground turkey or chicken or hand. What I did have is a package of boneless and skinless chicken breasts which I cut into cubes about the same size as the beans. Ms. Clark also suggests sturdy greens such as collards, kale, mustard greens or collard greens. Since I don’t currently have any of those growing in the garden, I substituted chard leaves. I think baby spinach added at the last minute would be just as good. It should still be bright green but a little wilted. I also added a chopped parsnip along with the carrots (not part of the original) just because I love them and there was one languishing in the vegetable crisper.

Spicy White Bean Soup with Chicken

Ingredients:

  • 1 tablespoon olive oil
  • 1 large carrot, diced
  • 1 large parsnip, diced
  • 1 bunch of sturdy greens
  • 1 tablespoon of tomato paste
  • 1 teaspoon of ground cumin
  • 1/8 teaspoon of red pepper flakes, plus more to taste
  • 1 lb. of cubed boneless chicken, breast or thighs, cubed
  • 3 cloves of garlic, minced
  • 1 tablespoon of finely grated fresh ginger
  • 1 teaspoon of kosher salt, plus more to taste
  • 1 quart of chicken stock
  • 1 can of white kidney beans
  • 1 can of cannelloni beans
  • 1 cup chopped fresh herbs such as parsley, mint, basil, chives or a combination of them
  • Juice of 1 lemon

Method:

  1. Heat a large pot over medium heat for a minute to warm it up. Add the olive oil and heat slightly until warm. Add the onion, carrot and parsnip. Saute until softening and turning golden brown at the edges. Add a bit of water if things start to burn.
  2. Meanwhile rinse the greens, remove the large ribs and tear or chop into bite-sized pieces.
  3. When the onion is golden, add the tomato paste, the cumin and red pepper flakes to the pot. Saute until the paste darkens, about 1 minute. Add the chicken, garlic, ginger and salt. Saute until the chicken starts to brown in spots.
  4. Add the stock and beans. Bring to a simmer and continue to cook until the soup looks thick and flavorful, about 15 to 25 minutes. You can mash some of the beans into the soup if you want it to be thicker, leave them whole for a brothier soup.
  5. Add the greens to the pot and simmer until soft. The time will depend on the toughness of the leaves.
  6. Add a little water if the broth gets too thick and reduced.
  7. Stir the herbs and lemon juice into the pot. Taste and add more salt, cumin or lemon juice if needed.
  8. Serve topped with a drizzle of more olive oil and red pepper flakes, if desired.
Spicy White Bean Soup with Chicken

Spicy White Bean Soup with Chicken

I’m taking this soup to the celebration at Angie’s for Fiesta Friday #369. I think it will be welcome with the cold winter weather in mush of the U.S. right now. Click on the link to see all the wonderful posts collected to party on with Angie at the Fiesta.

You’ll also find this and other posts with ideas for Sunday Soup-like dishes at Kahakai Kitchen: Souper Sunday.

Come on over and check them out.

Souper Sundays

This recipe would be suitable for phase 1 of the 30 day metabolic diet.

January – Spicy Thai Influenced Chicken Thighs
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January – Spicy Thai Influenced Chicken Thighs

Spicy chicken thighs redolent with ginger, garlic, lime juice, chili paste and coconut milk. Oh my! These are fantastic. Use the leftovers in the can of coconut milk to make coconut rice, rice cooked in coconut milk and water. I cannot say enough about this combination, yummy.

Thai Inspired Roast Chicken

Thai Inspired Roast Chicken

 

Spicy Thai Influenced Chicken Thighs

Ingredients:

  • 4 bone-in, skin-on chicken thighs trimmed of any excess fat or skin (you could also use breasts in this menu, bone-in and skin-on preferred)
  • 3″ piece of ginger, grated
  • 5 garlic cloves, grated
  • 3/4 cup of coconut milk, low or full fat
  • 1/4 cup of hot chili paste, use less depending on heat and sensitivity
  • 1/4 cup of lime juice
  • 2 T of brown sugar (optional, I did not use)
  • 1 T of kosher salt
  • 1/2 cup of chopped cilantro, mint or a combination – for serving

Method:

  1. Combine the ginger, garlic, chili paste, lime juice, sugar (if using), and salt in a bowl with the coconut milk. Whisk or stir to mix. Pour the marinade over the chicken in a bowl or plastic zip lock bag and refrigerate for 30 minutes to 4 hours.
  2. Preheat your oven to 425 degrees F.
  3. Remove the chicken from the marinate, shaking them gently to remove any excess. Place the chicken thighs on a parchment or foil lined lined sheet pan. Bake for about 30-40 minutes depending on your oven and the size of the thighs, or until the skin is brown and the juices run clear.
  4. You can bring any remaining marinade to a boil in a small saucepan, simmer for a few minutes and use as a sauce.
  5. Garnish with cilantro, mint or a combination.
Thai Inspired Roast Chicken

Thai Inspired Roast Chicken

I am taking these over to the folks at Fiesta Friday to share at the virtual blogging party. It’s Fiesta Friday #364 hosted by Angie and cohosted this week by Diann @ Of Goats and Greens and Petra @ Food Eat Love

Come on over, click on the link to Fiesta Friday and read all the blogging post recipes, craft ideas, and decorating tips.

Suitable for phase 3 of the 30 Day Metabolic Diet, remove the chicken skin before serving.

Thai Inspired Roast Chicken

Thai Inspired Roast Chicken

October – Butternut Hominy Chicken Stew
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October – Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

This is what we call at our house a ‘soup stew’. It could go either way depending on the amount of liquid you add and the number of days since you made it. After a day in the fridge the butternut squash melts into the stew, thickening it and making it creamy. It was delicious freshly made and leftover. It’s a substantial dish and only needs some fresh tortillas or bread plus something green to accompany it.

Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew – leftover

I garnished the reheated leftover soup/stew with avocado, sour cream and some crumbled tortilla chips for contrasting texture. It was almost better the second day for a filling lunch on a chilly afternoon.

Chicken in this dish is delicious but not required. Leave the chicken out and use a good vegetarian stock for a vegetarian or vegan version.

This warming soup is just the thing for the fall’s cooling days when butternut squash is plentiful. Make it ahead and reheat just before serving.

Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

Ingredients:

  • 3-4 teaspoons cumin seeds
  • 2 T olive oil
  • 2 cups chopped onion (red or yellow) – about 1 large
  • 1-1/2 tablespoons chili powder
  • 1 teaspoon piment d’ville or piment d’espelette (a sweet, spicy red Basque chile)
  • 2 large cloves of garlic, minced
  • 1-1/2 lb. of boneless chicken thighs, cubed
  • 6-8 cups butternut squash, peeled and cubed
  • 32 oz of chicken or vegetable stock – more if you want it soupy
  • 1 large (32 oz) can of hominy, drained and rinsed
  • Chopped cilantro to taste
  • Lime to taste
  • Salt to taste

Method:

  1. Lightly toast the cumin seeds in a dry skillet, remove to a plate to cool. Once cool, grind 2/3 of the seeds in a spice grinder or mortar and pesto to a powder. Remain the left over whole seeds for a garnish.
  2. In a heavy bottomed stock pot, heat the olive oil and saute the onion until slightly golden
  3. Add the garlic, chili powder, ground cumin, and Piment d’ville.
  4. Saute until mixed throughout and smelling wonderful, then add the chicken and butternut squash. Mix all until coated, then add the stock, the amount varying depending upon whether you want a thick-ish stew or a thinner soup.
  5. Add the hominy, and allow the stew to simmer until the squash is tender, chicken is cooked through, and the flavors have melded. About 25-30 minutes.
  6. Add salt, cilantro and lime juice to taste.
  7. Serve with tortillas, avocado garnish, more cilantro, lime wedges, a sprinkle of the remaining toasted cumin seeds and sour cream.
Butternut Hominy Chicken Stew

Butternut Hominy Chicken Stew

Garbanzo beans can be substituted for the hominy…also I could see a Moroccan or Spanish influenced dish if you change the spices.

I am taking this easy and delicious soup/stew to Fiesta Friday #350 sponsored by Angie. This week it is cohosted by Jhuls of the Not So Creative Cook. Come on by and read the delicious recipes, creative crafts, and decorating ideas.

 

June – Grilled Greek Chicken Legs
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June – Grilled Greek Chicken Legs

Grilled Greek Chicken Legs

Grilled Greek Chicken Legs

This is really a basic recipe for grilling chicken legs, by that I mean pieces where the thigh and leg are in one piece. You could cook these in your oven if the weather turns less than ideal, a sudden cold snap or rain shower.

I used a simple marinade; the juice of a lemon, a couple of tablespoons of freshly chopped oregano (or a tablespoon of dried…actually I used both), a good slug of olive oil, and a little kosher salt. Rub this all over the legs and let them sit at room temperature for an hour or refrigerate, covered, longer (even overnight).

Heat a gas grill or your oven to 400 degrees F. Make sure the grill is clean and well oiled. Start the legs skin side down and turn at 20 minutes. We cooked them with grill covered for about 40 minutes. In the oven you can leave them skin side up for the entire time, it will still probably be 40 minutes.

I served them with grilled cauliflower (yes, you can cook cauliflower on the grill) with a Sicilian inspired puttanesca relish. That recipe will be posted.

Grilled Cauliflower

Greek Chicken Legs

I bet the wonderful folks over at Angie’s Fiesta Friday virtual blogging party would enjoy this. I am headed over to Fiesta Friday #334 where you will find a collection of recipes, craft and decorating ideas. Come on over and join us. This week’s co-host is Mollie @ Frugal Hausfrau

May – Mustardy Chicken Thighs
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May – Mustardy Chicken Thighs

For me?

This couldn’t be easier, faster or more delicious. Juicy mustardy flavored dark meat chicken with a crisp skin. Of course you could also do this with breasts as well if that is what you have. The secret is a simple paste you put both under the skin and over it. You can either cook this in the oven or on the BBQ.

Mustardy Chicken

Mustardy Chicken

In a small bowl combine:

  • 6 green onions – finely chopped
  • 1/4 cup Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 large clove garlic – pressed
  • 2 tablespoons of olive oil
  • 6 large chicken thighs – bone in/skin on and trimmed of excess fat
  • olive oil for oiling the BBQ grate if cooking that way

Method: 

  1. Whisk onion, mustard, lemon juice and garlic together in a medium bowl. Using hands, loosen chicken skin on each thigh, making sure to leave 1 side attached. Spoon about a teaspoon of the mustard mixture under the skin of each thigh covering the meat evenly as possible and dividing equally among thighs (use about half the mustard mixture). Fold skin flap over to enclose mixture.
  2. Sprinkle thighs with salt and pepper on both sides of the thighs. Spread remaining mixture atop the thighs, spreading evenly. (Chicken can also be prepared up to 6 hours in advance, and stored covered in the fridge.)
  3. Prepare barbecue (medium-high heat)  Brush grill rack generously with olive oil. Grill chicken until golden brown and cooked through, turning chicken occasionally and moving to cooler spot on grill if browning too quickly – about 40 minutes.
  4. Or, preheat your oven to 450 degrees F and line a rimmed baking sheet with foil. Bake for about 30-40 minutes or until firm to the touch and the skin is browned.
  5. Let the chicken rest for 10 minutes before serving.
Mustardy Chicken

Mustardy Chicken Thighs

I served these with spicy toasted potatoes and a green salad. The potatoes and chicken both cook at 450 degrees F so it was very convenient.

I am going to take a bunch of these over to Angie’s place to celebrate Fiesta Friday #327. Check out the posts from bloggers around the globe. You will find great recipes, craft ideas, and other tips. Please vote for your favorite 5.