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.
January – Greek Chicken
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January – Greek Chicken

Greek chicken ready to bake

Greek chicken ready to bake

This low calorie, vegetable heavy, colorful casserole is just what is needed during the grey days of winter. It’s a riot of colors and flavors, quick and simple to make and perfect for company. All you need is some crusty bread and a green salad, your dinner is complete. You can even assemble the dish ahead of time and bake it in the oven at the last minute.

Customize it to your tastes. The first time I made it I left out the onions and black olives, it was delicious. If you want dairy free, don’t add the crumbled feta at the end. It’s still absolutely delicious and even better for lunch the next day.

Greek chicken - this time without the artichokes. onion or olives

Greek chicken – this time without the artichokes. onion or olives

 

Ingredients:

  • 2 pounds of boneless chicken thighs or breasts, cut into 1 inch chunks
  • 1 each red, orange and yellow peppers cut into 1 inch cubes
  • 1 pint of multicolored cherry tomatoes, leave whole
  • 3-4 small zucchini, cut into 1 inch chunks
  • 1 red onion, cut into 8 sections
  • zest of 1 large or 2 small lemons, save juice for the end
  • 1 large sprig of fresh oregano (leaves chopped) or 1 – 2 teaspoon dried
  • 1 large sprig of fresh rosemary (leaves chopped) or 1 teaspoon dried
  • 1 large or 2 small cloves of garlic, minced
  • 2-3 tablespoons of extra virgin olive oil
  • About 1 teaspoon of kosher salt (salts have a differing amount of ‘saltiness’)
  • Freshly ground pepper
  • 1 small package of frozen artichoke hearts or canned artichoke hearts, defrosted if necessary (optional)
  • 1/2 cup of pitted kalamata olives (optional)
  • 2 Tablespoons of fruity olive oil (do not use if on the Metabolic Diet)
  • 1/2 cup of crumbled feta (optional)
  • Fresh parsley, chopped to garnish (optional)

Method:

  1. Preheat your oven to 425 degrees F.
  2. Combine all the ingredients plus the juice of one lemon (except the feta if using) above in a large bowl and mix well. If not on the diet, add the olive oil and mix again.
  3. Pour into a large casserole dish and bake (uncovered) for about 40 minutes for thighs or 30 for breasts.
  4. Crumble the optional feta on top and give the dish a good squeeze of the lemon

You can assemble this a few hours ahead, cover and store in the fridge.

Greek Chicken

Greek Chicken

Greek Chicken

Greek Chicken – with feta

 

Greek Chicken

Greek Chicken – without feta

I have also made this with bone in chicken thighs (skin on or off). Ingredients are the same. Put the chicken thighs, skin side up, in a large shallow casserole. Sprinkle them with salt. Combine the rest of the ingredients in a large bowl, mix them with the herbs and lemon zest, pour around the thighs. Bake for about 40 minutes.

Greek Chicken with Whole Thighs

Greek Chicken with Whole Thighs

I think the folks at Fiesta Friday #313 will enjoy this. Fiesta Friday is hosted by Angie, it’s a virtual collection of blog posts about cooking, gardening, and crafts. Click on the link to read all the amazing things that are going on in the world of blogging.

 

February – Quick Chinese Chicken
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February – Quick Chinese Chicken

This quick and delicious oriental chicken recipe came from the cookbook Phoenix Claws and Jade Trees, a great resource for Chinese cooking. There they call it Three Cup Chicken. It is perfect for the Chinese New Year celebration. The “standard” public holiday in Mainland China is the 7 days from the Chinese New Year’ Eve to day 6 of the lunar calendar new year. This year that took place January 27 to February 2.

The traditional holiday period may be as long as 23 days, starting 3 weeks before Chinese New Year’s Eve; and ending at the Lantern Festival (February 11th this year).

This is the year of the Fire Rooster. There are 12 animal signs in the Chinese zodiac, the rooster is the 10th sign. Additionally each year is also associated with one of the 5 elements, Gold (Metal), Wood, Water, Fire, or Earth. Both the zodiac sign and the element shape the astrology of the year. Element-sign combinations recur every 60 years. In general people born in a year of the Rooster are very observant. They are also hardworking, resourceful, courageous, confident, and talented.  If you are interested you can read more about them at this link.

Ingredients for 2-3 servings

  • 1 1/2 to 2 lbs. of bone in, skin on chicken thighs. Chop them crosswise into 2 pieces (the butcher did it for me).
  • 2 tablespoons vegetable oil
  • 6 thin slices of peeled fresh ginger root
  • 1/4 cup rice wine or sake, plus 2 tablespoons
  • 2 tablespoons of soy sauce, divided
  • 1/4 cup of toasted sesame oil
  • leaves from a bunch of Thai basil (I substituted fresh cilantro) and sliced scallion
  1. Put the chicken in a saucepan and cover with cool water. Bring it slowly to a simmer, skim off any scum that rises to the top, turn down the heat to low and cook for 10 minutes.
  2. Drain the chicken in a strainer over a bowl, save the cooking water for stock or to cook your rice.img_5669
  3. Heat a heavy saucepan or wok over high heat. Add the 2 tablespoons of oil, add the ginger and fry until fragrant, about 30 seconds.
  4. Add the drained chicken and fry for another minute, add the 2 tablespoons of rice wine and 1 tablespoon of soy sauce. Continue to fry on high heat until the chicken is browned, another 2 minutes or so.
  5. If you are using a heavy bottomed skillet, you can leave the chicken in it. If using a wok, transfer the chicken to a Dutch oven or casserole. Add the remaining 1/4 cup of rice wine, 1 tablespoon of soy sauce, and the sesame oil. Cover and cook on low heat until the chicken is tender and the sauce is thickened, another 30 minutes or so.

    Chinese Clay Pot

    Chinese Clay Pot

  6. Stir in the chopped basil or cilantro and scallion before serving.
Quick Chinese Chicken

Quick Chinese Chicken

Serve with steamed rice, or baked sweet potatoes, and a green vegetable.

I am adding this post to the virtual blogging party at Fiesta Friday #158 hosted by Angie. The co-hosts this week are Ai @ Ai Made It For You and Petra @ Food Eat Love.