chicken

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

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
by

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

October – Butternut Hominy Chicken Stew
by

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
by

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
by

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.