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Tag Archives: chicken
This one is for all of my garlic lovers out there. You have to love garlic—and I mean really, really love garlic—for this dish. Slathered and slow roasted in butter, 40 cloves of garlic and fresh herbs, this chicken is one of the most flavorful I have ever made.
Forty clove chicken is a traditional French dish, but it’s not intimidating or stuffy … it’s simple, rustic cooking that will blow your dinner guests away.
Forty Clove Chicken
Original recipe from Martha Stewart
- 40 cloves of garlic, about 3-4 heads
- 1 whole chicken, 3-4 lbs
- 2 tbsp butter, room temperature
- 6 sprigs fresh thyme
- Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
- Place chicken in a large roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Spread garlic and remaining tablespoon butter around the chicken. Add sprigs of thyme.
- Roast, basting occasionally with juices and stirring garlic, until a thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.
Rotisserie chicken is a busy mom’s best friend. I can usually get at least three meals out of each whole chicken. And with the hardest part of the meal out of the way, I can get dinner on the table pretty quickly. I usually go for something simple, like pesto pasta with chicken, spring mix salad, or chicken sandwiches. So these Greek Chicken Wraps from Cooking Light are a nice way to mix things up. I usually have most of these ingredients on hand at home, so this is a great recipe for me to pull out of my back pocket when I’m looking for something different.
Greek Chicken Wraps
- 1 cup grape tomatoes, halved
- 3 tbsp pitted kalamata olives, coarsely chopped
- 2 tbsp crumbled feta cheese
- 1½ tbsp fresh lemon juice
- 1 tbsp chopped fresh oregano
- 1 tbsp olive oil
- ⅛ tsp ground red pepper
- 4 oz shredded skinless, boneless rotisserie chicken breast (about 1 cup)
- 2 small cucumbers, chopped
- 6 tbsp plain hummus
- 6 (8-inch) whole-wheat flour tortillas
- Place tomatoes, olives, feta, juice, oregano, oil, pepper, chicken, and cucumber in a large bowl; toss to combine.
- Spread 1 tablespoon hummus over 1 side of each tortilla. Top each tortilla with about ½ cup chicken mixture. Roll up wraps; cut in half.
I love to make and introduce my family to diverse ethnic dishes. I think food is the perfect gateway to learning about other cultures. Growing up, we didn’t venture much outside of lo mein or spanakopita when it came to ethnic foods, mostly because there just wasn’t much else around.
Until I moved to the DC area 11 years ago, I’m embarrassed to say that I didn’t even know what shawarma, pho, falafel, or bi bim bap was, let alone ever eaten them. I’m excited that my girls will grow up with such a variety of cuisines at their fingertips and will, hopefully, see that delicious food is at the heart of every culture and that we aren’t as different as we may appear.
The one thing that makes it difficult for me to cook outside of my comfort zone is the array of dish-specific, and often expensive, spices that you need to make a recipe truly authentic. So when the folks at Eastern Spice Company asked me to try out one of their spice blends, I jumped at the opportunity.
Eastern Spice Company specializes in bringing authentic eastern flavors into your kitchen one dish at a time. Simply choose a dish from their website and they will send you the exact amount and blend of spices needed to make the recipe, which you can conveniently pull up via the QR code on the tin. What I love most about this concept is that I was able to make a delicious Indian dish at home without having to spend a small fortune in the spice aisle.
I made the Indian Chicken Curry (Tamatur Murghi). It was a bit spicy for my three year old, but my husband and I both LOVED it. The recipe was easy to follow and completely doable for a busy week night—the entire thing took maybe 30 minutes total. The best part is, with the spices provided, all of the other ingredients are easily found in any grocery store in any town across the United States.
At $4 a tin (i.e. $4 per meal), these spice blends probably aren’t the most economical if you cook Indian food on a regular basis. But if you’re like me and you want to try something different, I would absolutely recommend giving one of the Eastern Spice Company’s blends a try. Use the code ESC10 for 10% off your purchase and get cooking!
The views and opinions presented in this post are my own. Other than a complimentary tin of spices, I did not receive any compensation for this post.
It’s amazing the dishes you can create from cleaning out your pantry. My Stepmom threw a bunch of ingredients in a pot one day, and the result was a Southwestern Chicken Soup that has quickly become one of our family favorites. The best part about this dish is that it’s largely made from pantry staples, which makes it super easy to make on the fly.
Southwestern Chicken Soup
3 large chicken breasts
4 cups chicken broth
1 packet taco seasoning
2 cans diced tomatoes
1 tbsp dried cilantro (fresh is great if you have it)
1 can salsa verde
1 can pinto beans
1 can black beans
1 bag frozen corn
1. Boil the chicken for 30-45 minutes or until done. Allow to cool on a plate and then shred each piece of chicken with a fork.
2. In a large pot, combine all ingredients through frozen corn and cook on medium for 45 minutes to an hour (you can also cook on medium-low for 2 hours).
3. Laddle soup into bowls and top with cheese, sour cream and crumbled tortilla chips.
The best part about this peanut chicken recipe from Cooking Light is that you can control the amount of heat that goes into the peanut sauce. I love the flavor of peanut sauce, but it can sometimes get a little spicy even for me, let alone my three year old. If spice isn’t an issue for you, you can always use store-bought peanut sauce to save a bit of time.
The cucumber soba noodles are a fantastic, light side to go along with the chicken, though I have to admit that I preferred the soba noodles I made a while back to these—still, these were tasty, just a bit less flavorful.
Peanut Chicken with Soba Noodles
7 oz uncooked soba noodles
3 tbsp rice vinegar, divided
2 tbsp dark sesame oil
2 tbsp honey, divided
¼ tsp sugar
¼ cup thinly sliced green onions
1 medium cucumber, seeded and thinly sliced
2 tbsp lower-sodium soy sauce, divided
1 tbsp minced peeled fresh ginger
1 tbsp peanut oil
1 lb skinless, boneless chicken breasts, cut into 1 1/2-inch pieces
¼ cup creamy peanut butter
2 tbsp water
2 tsp sambal oelek (ground fresh chile paste) or chile garlic paste
Chopped fresh cilantro
1. Cook noodles according to package directions, omitting salt and fat; drain and rinse with cold water. Drain. Combine 2 tbsp vinegar, sesame oil, 1 tbsp honey, and sugar in a large bowl, stirring with a whisk. Add the noodles, onions, and cucumber; toss to combine.
2. Combine remaining 1 tbsp honey, 1 tbsp soy sauce, ginger, and peanut oil in a medium bowl, stirring with a whisk. Add chicken to bowl; toss to coat. Thread chicken evenly onto 4 (10-inch) skewers.
3. Heat a grill pan over medium-high heat. Coat with cooking spray. Add kebabs to pan; cook 12 minutes or until done, turning to brown all sides.
4. Combine remaining 1 tbsp vinegar, remaining 1 tbsp soy sauce, peanut butter, 2 tbsp water, and sambal oelek in a medium bowl, stirring with a whisk. Drizzle mixture over chicken. Garnish with cilantro. Serve with noodles.
My friend Jessie made this Chinese cabbage salad for girls’ night years ago, and it instantly became one of my favorites. Since then, I’ve added roast chicken to make it a full meal rather than just a side. The flavor reminds me of the Chinese Chicken Salad from California Pizza Kitchen, which I love. This salad is also great with shelled edamame tossed in.
Chinese Chicken Salad
1 pkg chicken ramen noodles
½ cup sesame seeds
¼ cup butter
½ cup slivered almonds
1 bag coleslaw mix
¼ cup vegetable oil
1 tbsp soy sauce
1/8 cup sugar
¼ cup rice wine vinegar
1 tbsp sesame oil
6 chopped green onions
2 cups pulled rotisserie chicken
1. Crush ramen noodles and brown in a skillet over medium heat with butter, sesame seeds, and almonds. Stir frequently to prevent burning.
2. Add the seasoning mix from the ramen noodles to the mixture; set aside and allow to cool.
3. To prepare dressing, whisk together vegetable oil, soy sauce, sugar, rice wine vinegar, and sesame oil.
4. In a large bowl, combine noodle mixture, coleslaw mix, onions, and chicken. Toss with dressing and serve.
This lemon herb rub from Cooking Light is always a classic. I have used this rub recipe before to make brick chicken, where you butterfly a whole chicken and use bricks wrapped in foil to press it down to the grill for a crisp skin. This time, I tried to make things a little easier on myself by using leg quarters instead. The herb rub works well in both scenarios.
Lemon Herb Grilled Chicken
1 (5 lb) roasting chicken or leg quarters
2 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
3 tbsp fresh squeezed lemon juice
1 tsp salt
½ tsp fresh ground pepper
1. Prepare your chicken:
If using a whole chicken, remove and discard giblets and neck. Rinse chicken with cold water, and pat dry. Trim excess fat. Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone (do not cut through breastbone). Turn chicken over. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
If using leg quarters, rinse chicken with cold water, and pat dry. Trim excess fat. Using your fingers, loosen the skin from the meat.
2. Combine parsley, thyme, juice, salt, and pepper; rub mixture under loosened skin and over chicken. Gently press skin to secure. Place chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 30 minutes.
3. Preheat grill to medium heat.
4. Place chicken, skin side up, on grill rack coated with cooking spray. Grill 30 minutes (for leg quarters) to 55 minutes (for a whole chicken) or until a thermometer inserted into meaty part of thigh registers 180°. Remove chicken from grill; cover and let stand 10 minutes. Remove and discard the skin.
Instant rice and rotisserie chicken make this meal super quick and easy for a busy weeknight. I tweaked a few things from the original recipe (like using brown rice instead of white, wheat tortillas instead of flour, and shredded reduced fat colby jack instead of queso fresco), but the finished product was still delicious. I cut my two year old’s tostada into quarters so it would be easier for her to pick it up, but it was still a bit difficult for her to handle—she ended up just eating the stuff off the top.
Chicken Tostadas with Chipotle Rice
Adapted from Cooking Light
3 tbsp fresh lime juice
1 ½ tbsp extra-virgin olive oil
½ tsp cumin
½ tsp black pepper
¼ tsp salt
1 cup diced tomato
½ cup diced white onion
1 tbsp chopped fresh cilantro
1 avocado, peeled and diced
1 tbsp extra-virgin olive oil, divided
4 (6-inch) whole wheat tortillas
2 cups shredded green leaf lettuce
1 (15-ounce) can organic black beans, rinsed and drained
2 cups shredded boneless rotisserie chicken breast
¼ cup shredded reduced fat cheese
For the rice:
1 ¾ cups water
1 tbsp butter
2 tsp chipotle seasoning
¼ tsp salt
¼ tsp black pepper
2 cups instant brown rice
1 small can of mild green chiles
1 tbsp chopped fresh cilantro
1. Combine the first 5 ingredients in a medium bowl, stirring with a whisk. Add tomato, onion, cilantro, and avocado; toss gently to coat.
2. To make the rice, combine water, chipotle seasoning, salt, and pepper in a medium saucepan. Bring to a boil. Add rice and stir gently. Cover, reduce heat, and simmer for 5-8 minutes. Fluff the rice with a fork and stir in the cilantro and green chiles.
3. Heat a large cast-iron or nonstick skillet over medium heat. Add ¾ tsp oil to pan; swirl to coat. Add 1 tortilla to pan; cook 1 minute on each side or until browned. Repeat procedure 3 times with remaining 2 ¼ tsp oil and tortillas.
4. Place 1 tortilla on each of 4 plates. Layer each tortilla with ½ cup lettuce, about ½ cup beans, ½ cup chicken, ¼ cup avocado salsa, and 1 tbsp cheese.
I wrote in this post last month that I was trying to incorporate more quinoa (aka the “super grain”) into our diets. I have lived up to my end of the deal by trying all kinds of different variations and recipes, but this one is now the hands down favorite! I started with this recipe from Allrecipes.com as a base, and then I made my own little tweaks. This dish has so much flavor, and you can even make it spicy if you want by adding more cayenne pepper and diced jalapeños. We ate this as a one-dish meal, but you could leave the chicken out and have it as a side dish.
2 tsp olive oil
2 chicken breasts
1 tsp vegetable oil
1 1/2 cups chopped onion
3 cloves of garlic, minced
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 tsp cumin
1/2 tsp cayenne pepper
salt and pepper to taste
1 cup frozen corn
1 (15 oz) can black beans, drained and rinsed
1 cup chopped fresh cilantro
Soak the quinoa in cold water for about 10-15 minutes and then drain the water. (Rinsing the quinoa like this cuts the bitterness.)
While the quinoa is soaking, heat the olive oil in a pan over medium-high heat. Use a meat tenderizer to flatten and even out the chicken breasts slightly (to about a half inch thick) before adding them to the pan. Cook the chicken 6-7 minutes on each side or until it’s cooked through. Set the chicken aside to rest before chopping it up.
Turn the heat down to medium and add the vegetable oil to the pan. Add the onion and garlic, and sauté until tender and slightly brown. Add the quinoa to the pan and cook for 1 minute, stirring constantly. This toasts the quinoa a bit and brings out the nutty flavor.
Cover the quinoa with the vegetable broth, and add the cayenne pepper, cumin, salt, and pepper. Bring the mixture to a boil, and then cover, reduce the heat, and simmer for 20 minutes.
Dice the chicken while the quinoa is cooking. Once the quinoa is done, add the frozen corn and the chicken and cook for 5 more minutes. Finally, stir in the black beans and cilantro and remove from heat.
My brother, Josh, sent me a recipe he found online for a copycat Chick-fil-a Sandwich, and I have to admit, I was a bit skeptical at first. I’ve made copycat restaurant recipes before, and they just never quite seem to hit the mark. But after Josh, a self-proclaimed Chick-fil-a addict, tried this recipe and raved about it, I knew I had to give it a shot. Well, folks, it did not disappoint!! Simply put, it’s DELICIOUS! My hat goes off to Hilah Cooking for nailing this copycat recipe!
From Hilah Cooking
Yields two sandwiches
- 1 boneless, skinless chicken breast
- 1/4 cup pickle juice
- 1 egg
- 1/4 cup milk
- 1/2 cup flour
- 1 tbsp powdered sugar
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp celery salt
- 1/4 tsp dried basil
- Optional: up to 1/2 tsp cayenne pepper for a spicy sandwich
- Optional: 1 tsp Tabasco sauce
- 1 cup peanut oil (you can use canola oil if you don’t like or are allergic to peanut oil)
- 2 hamburger buns, toasted and buttered
- pickle chips
- Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
- Cut into two pieces, as even as possible.
- Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
- Beat the egg with the milk in a bowl.
- Combine the flour, sugar, and spices in another bowl.
- Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
- Heat the oil in a skillet (1/2 inch deep) to about 345-350. (On my electric stove, this was required the highest setting. It’s important to make sure the oil is hot enough so the breading doesn’t just fall off.)
- Fry each cutlet for 3 minutes on each side, or until golden and cooked through.
- Blot on paper and serve on toasted buns with pickle slices.