Tag Archives: chicken

Slow Cooker Chicken Curry with Ginger and Green Peas

18 Sunday Nov 2012

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I recently re-discovered my slow cooker. But this time I was on a mission to find some delicious, unique recipes that didn’t call for a lot of processed ingredients. I was pleasantly surprised to find Martha Stewart’s Chicken Curry recipe. The version below is my adaptation.

INGREDIENTS

  • 1.5 pounds boneless, skinless organic chicken thighs
  • 2 medium onions, halved and thinly sliced
  • 5-7 garlic cloves, thinly sliced
  • 1 red bell pepper
  • 16 thin slices/strips peeled fresh ginger (about 1 ounce)
  • 2 tablespoons curry powder, preferably Madras
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • Kosher salt
  • 2 packages frozen green peas (10 ounces each)
  • 1 14 oz can unsweetened coconut milk (full-fat version)
  • 1/4 cup cilantro leaves (optional, for serving)
  • Cooked basmati rice

DIRECTIONS

  1. In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, red bell pepper, curry powder, coriander, and cumin to coat. Season with 1/2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).
  2. Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.
  3. Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.
  4. To serve, garnish with 1/4 cup fresh cilantro leaves, if desired, and serve over freshly cooked basmati rice.
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Grilled Chicken with Cinnamon, Garlic, Lemon Marinade

06 Tuesday Jul 2010

Posted by in Dinner, Lunch, Meal, Meat, Recipe

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A great, easy recipe! The cinnamon provides a lovely, subtle variation to standard grilled chicken. For a complete meal, serve as a part of a Greek Feast. Or, serve cold, sliced in half (length-wise) on a sandwich with pesto, grilled zucchini, and cheese.

INGREDIENTS

  • 2 lb organic, free-range chicken
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (or high quality bottled, such as Santa Cruz or Lakewood brands)
  • 1/4 tsp ground cinnamon
  • 6 garlic cloves, minced
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground pepper

DIRECTIONS

  1. Combine oil through pepper in a 8″ square, glass baking dish.
  2. Remove all fat and membrane from chicken. Cut into tender sized pieces (about 2 inches by 3 inches).
  3. Evenly coat chicken pieces with the marinade in the baking dish. Cover with plastic wrap and refrigerate for 1-2 hours.
  4. Let stand at room temperature for 15-30 minutes before grilling.
  5. Grill on medium heat for about 4 minutes on each side, or until golden. Do not overcook.

Garlic Lime Grilled Chicken

17 Thursday Jun 2010

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INGREDIENTS

  • 1/4 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • 6 cloves of garlic, minced
  • 3/4 tsp kosher salt
  • 1/4 tsp freshly ground pepper
  • 2 lb organic chicken breasts, cut into chicken tender sized pieces

DIRECTIONS

  1. Combine lime juice through ground pepper in a large glass container. Add chicken tenders and marinade for 1 to 2 hours.
  2. Grill on medium high-heat for 3-4 minutes on each side, or until cooked through.

Creamy Stewed Chicken with Multi-Colored Root Vegetables

28 Sunday Mar 2010

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This is a great autumn or late winter recipe that uses a variety of root vegetables and even some new spring vegetables, such as fingerling potatoes. The combination of cream, chicken and savory/sweet root vegetables creates a delicious, hearty dish. Serve over rice or with a big piece of fresh sourdough bread. Recipe adapted from Chicken in Riesling at epicurious.com. (*Indicates Star Hollow Farm produce.)

(Cook’s Note: The recipe from epicurious.com indicates that the chicken dish should braise in the oven for about 20-25 minutes. The first time I cooked this it took more like 1 hour before the carrots and parsnips were tender. I recommend sauteing the carrots and parsnips with the onions (as I indicate in my version of the directions below) to speed up the cooking process.)

INGREDIENTS

  • 2 lb free-range, organic chicken breast on bone with skin
  • 1 tablespoon vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 3 medium yellow onions, chopped*
  • 6 medium carrots (red, orange, golden, purple and red varieties), peeled and sliced*
  • 2-4 medium parsnips, peeled and sliced*
  • 1 cup dry white wine (such as Riesling)
  • 1 1/2 pound small (2-inch) fingerling potatoes
  • 2 tablespoons finely chopped flat-leaf parsley
  • 1/2 cup heavy cream or half-and-half
  • Fresh lemon juice to taste

DIRECTIONS

  1. Preheat oven to 350F with rack in middle.
  2. Pat chicken dry and sprinkle with 1 teaspoon salt and a rounded 3/4 teaspoon pepper. Heat oil with 1 tablespoon butter in a wide 3 1/2- to 5-quart heavy ovenproof pot over medium-high heat until foam subsides, then brown chicken in 2 batches, turning once, about 10 minutes total per batch. Transfer to a plate.
  3. Meanwhile, prepare onions, carrots, and parsnips and pat dry. Wash fingerling potatoes well and cook until just tender in a pressure cooker according to the directions of your pressure cooker (approximately 5 minutes at high pressure). Set potatoes aside and then after about 5 minutes, using just your hands, carefully peel skins off the potatoes.
  4. Pour off fat from pot, then cook onions, carrots, and parsnips and 1/4 teaspoon salt in remaining 2 tablespoons butter, covered, over medium-low heat, stirring occasionally, until onions are pale golden, 5 to 7 minutes. Add chicken, skin sides up, with any juices from plate, and wine and boil until liquid is reduced by half, 3 to 4 minutes. Cover pot and braise chicken in oven until cooked through, 20 to 25 minutes. (Note: this may take longer, depending on the root vegetables you use.)
  5. Stir crème fraîche into chicken mixture and season with salt, pepper, and lemon juice, then add potatoes.

Tortilla Stew with Roasted Turkey

09 Wednesday Dec 2009

Posted by in Dinner, Entree, Lunch, Stew

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This is a fabulous recipe to use leftover roasted turkey or chicken. The base recipe comes from a good friend of mine, Ellen. Serve topped with sour cream, crushed tortilla chips, shredded cheddar cheese and with your favorite cornbread.

INGREDIENTS

  • 3 tbsp extra virgin olive oil
  • 2 medium organic red onions, diced
  • 4 medium organic carrots, peeled and sliced
  • 5-7 cloves of garlic, minced
  • 2 cans organic diced tomatoes (such as Fire Roasted Muir Glen), undrained
  • 1 to 2 (8 oz) cans of diced green chilies
  • 2 cans of organic pinto beans, drained and rinsed
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 quarts organic, free-range chicken broth
  • 1 large bunch organic collard greens, chopped
  • 1 medium bunch organic kale, chopped
  • 1/2 cup to 1 cup organic fresh cilantro, chopped
  • 1 to 1.5 lb chopped roasted turkey or chicken
  • Organic, light sour cream
  • Shredded organic cheddar cheese
  • Organic tortilla chips

DIRECTIONS

  1. Heat extra virgin olive oil over medium-high heat in a large stock pot. Saute onions, carrots and garlic, stirring frequently until golden – about 10-15 minutes.
  2. Add tomatoes through oregano. Shortly after, add chicken broth. Bring mixture to a boil, reduce heat and simmer for 15 minutes.
  3. Add collard greens through turkey. Bring back to a boil, and simmer for another 15 minutes, or until the collard greens are tender.
  4. Serve hot, topped with a dollop of light sour cream, shredded cheddar cheese, and crushed tortilla chips.

Cider Braised Chicken and Cabbage

21 Saturday Nov 2009

Posted by in Dinner, Entree, Recipe

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This is a hearty, flavorful roasted chicken dish inspired from the Irish Pub Cookbook. The chicken comes out extremely tender and savory, thanks to the beer and delicious roasted vegetables. Excellent served over mashed potatoes. (*Indicates CSA vegetable.)

INGREDIENTS

  • 1/3 cup all-purpose unbleached flour
  • Freshly ground salt and pepper
  • 2 large bone-in chicken halves, skin on (about 2 lbs.)
  • 1/4 cup extra virgin olive oil
  • 3 tbsp extra virgin olive oil
  • 4-5 garlic cloves, minced
  • 3 carrots, peeled and sliced
  • 1 large onion, sliced
  • 3 bay leaves
  • 2 medium apples, unpeeled and diced*
  • 1/2 cup golden raisins
  • 2 tbsp fresh flat-leaf parsely
  • 1 tbsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 head shredded cabbage*
  • 1 cup chicken stock
  • 1 cup Irish cider, or other beer (such as a belgian ale)

DIRECTIONS

  1. Preheat oven to 325 degrees F. Season raw chicken with salt and pepper, on both sides. Dredge chicken in flour, shaking off excess.
  2. In a large skillet over medium heat, warm oil. Add the chicken in batches and cook for 3-4 minutes on each side, or until lightly browned. Transfer chicken to a plate, and set aside.
  3. In a large ovenproof baking dish, combine garlic through cabbage. Toss with 3 tbsp extra virgin olive oil. Add chicken pieces, covering with vegetables. Pour the chicken stock and cider over meat and vegetables.
  4. Cover with foil and bake for 1 1/4 to 1 1/2 hours, or until chicken is tender.