Tag: chicken

Dinner tonight 

I think I want to make a recipe that I posted awhile ago. My mom’s Honey Mustard Chicken with Curry.  It has snowed in Edmonton & unbelievable is still snowing… so I just don’t feel like going out! I have everything I need to make this dish for dinner… just have to defrost some chicken that I have in the freezer . Rice & a salad will be perfect with it!  The seasoning for this chicken would be excellent on salmon as well I think! 

Here is the link to my previous post

https://marilyndishes.com/2017/01/06/leahs-honey-mustard-chicken-with-curry//

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Apricot Chicken

I am sure most of you have a recipe for Apricot Chicken. It has been around for a  long time. I make mine differently then the usual way. My sister, Edith, gave me the recipe probably about 34 years ago, shortly after I was married. I was very new to the kitchen & misunderstood her instructions!

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Apricot Chicken

There are variations of this recipe everywhere.  I make mine a little bit different then the other recipes I have seen ‘out there” & I think it is because when my sister Edith gave me this recipe, probably 36 years ago when I was first married, I misunderstood the directions!

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Mom’s Yummy Chicken

Yes…that is the name of this recipe…from my moms recipe box…yummy chicken! So the question of course was..Is it yummy? I had to give it a try & it was! ! Simple ingredients which is always good. The original recipe called for chicken pieces & apple juice. I used bone-in chicken thighs & orange juice since I didn’t have any apple juice..the orange juice was leftover from the Glazed Orange Cake. I recommend you give this chicken a try.

Here is the recipe

Mom’s Yummy Chicken

1/4 cup flour

2 tsp salt *** seems like a lot of salt but it isn’t too salty!

1/4 tsp pepper

3-4 pounds chicken pieces ***I used 8 bone-in chicken thighs

4 green onions, chopped

2 Tbsp lemon juice *** I used fresh but my mom used the bottled lemon juice!

1 can of sliced mushrooms, drained

1 tsp sugar

1/3 cup orange juice *** original recipe calls for apple juice

oil

Method

  1. Mix the flour, salt & pepper together in a bowl big enough to coat the chicken pieces in
  2. Dip the chicken in the flour mixture , making sure all of the chicken is coated in the flour
  3. Heat some oil in a frying pan, and brown the chicken pieces on all sides
  4. Transfer the browned chicken to a baking dish
  5. Saute the green onions & sliced mushrooms. Add to the chicken
  6. Mix the sugar & orange juice together & pour over the chicken
  7. Bake at 325f until throughly cooked & brown  *** Baste often

Enjoy!

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Zahatar Baked Chicken Thighs

Boneless chicken thighs are very economical & extremely tasty. They are easy to cook & the meat is tender & moist, unless you really overcook it!! I like mine nice & brown so I always cook them longer then any recipe suggests.  I had some tabbouleh in the fridge & knew that a middle eastern themed chicken would go nicely. This is a very simple way to prepare the chicken thighs & doesn’t really need a ‘recipe’ but here it is.***I wasn’t going to write this up as a blog post but it was very good so I decided to. I think you can find Zahatar in most grocery stores now, but if not I looked up a recipe online. I haven’t tried this but this recipe is from TheSpruce.com.

Here is the link

https://www.thespruce.com/zaatar-middle-eastern-spice-mixture-2355844

 

Zahatar Baked Chicken Thighs

Ingredients

8 skinless & boneless chicken thighs

salt & pepper

3 tbsp Zahatar Seasoning

2 tbsp olive oil

juice of 1/2 lemon

 

Method

  1. Put the chicken things in a single layer in a baking pan , so that they are snug but not overlapping. fI used a pyrex dish
  2. Season all over with some salt & pepper
  3. Sprinkle the Zahatar Seasoning all over the chicken pieces
  4. Pour the olive oil all over. Using a pastry brush, spread the olive oil all over the chicken pieces making sure you coat all of it. Add more olive oil if needed but you don’t want it swimming in olive oil!
  5. Bake at 350f for 3o minutes…basting often
  6. Then pour the lemon juice all over the chicken. Continue cooking for another 15 minutes or until completely cooked and as brown as you would like them!

Enjoy!

 

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Lemon Chicken Piccata

This recipe was posted on Facebook from 99easyrecipes.com. The directions were very easy to follow. I had all of the ingredients available, but if you don’t they are easy to get. The chicken I used was schnitzel so it was very thin. I did not warm a serving platter as directed in the recipe. I was making this for later so didn’t need a warmed serving dish. I did put the chicken in the oven, just in a pie plate,  while the sauce was being made. I had the oven at 325F so that it didn’t get dried out! The other change I made was that I did not use butter as directed  in the recipe. I added some vegan margarine. This dish would be very good served with a nice rice dish to soak up some of the delicious sauce. Murray thought it was a bit too ‘lemony’ for him, which is funny because it is a lemon chicken piccata, but he just ate the chicken without a lot of sauce and it was just fine for him! If you don’t like lemony chicken this recipe might not be for you, but if you do it is delicious!

Here is the link to the recipe

http://99easyrecipes.com/lemon-chicken-piccata/

 

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Wedding Chicken

This recipe is from Bon Appetit.com…it is so delicious! I marinated the chicken overnight. I did not add the Serrano chilies, I sprinkled some red pepper flakes in since I didn’t have the peppers. I doubled the recipe and baked the chicken in a large rectangular roasting pan. A huge hit with everyone and I will definitely make this again

Here is the link to the recipe

http://www.bonappetit.com/recipe/wedding-chicken?mbid=nl_fig_005_01042017_Daily&CNDID=35504662

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Chicken Breasts in a Coconut Curry Sauce

I saw this recipe on The Nosher and made it for dinner last night. I made a few changes: I didn’t have split peas so I used chick peas, I used chicken breasts instead of a whole cut-up chicken and added spinach at the end to just wilt it.This was very tasty . The curry flavour is mild and so is the coconut milk. Made all in one pan so clean up is easy. I have a link to the original recipe at the bottom of this in case you want to use that recipe

Here is the recipe with the changes I made

Chicken Breasts in a Coconut Curry Sauce 

1 can coconut milk, divided in half

1 tbsp curry powder

1 tsp cumin

1/2 tsp turmeric

1 1/2 tbsp minced garlic *** I used garlic flowers from a jat..but I would use fresh garlic if I had some!

1 tbsp minced ginger  ***I used organic ginger pre-minced form a jar

salt and pepper

4 boneless chicken breasts, cut in half

1/2 cup water

1 large tomato, diced

3/4 cup canned chick peas  *** you could add the whole can if you’d like. I reserved the rest of the can to make hummus

4 cups fresh spinach, washed & dried

oil for sauteing the chicken

Cooked Rice to serve with the curry

Method

  1. In a bowl, mix together 1/2 of the jar coconut milk  with the curry powder, cumin, turmeric, garlic, ginger, salt and pepper ***reserve the second half of the can, you will need it later in this recipe
  2. Put the cut chicken breasts into the coconut milk mixture and let marinade for about 30 minutes *** the original recipe says to let marinade for a few hours or overnight but I did not have that much time!
  3. Heat the oil in a deep frying pan, or saucepan big enough that the chicken can lay flat in the bottom. Take the chicken out of the marinade and let the excess drip off (reserve the marinade) and brown the chicken. Turn over when the first side is done and brown the second side
  4. Mix the reserved coconut milk and the water together.
  5. Add the reserved marinade to the frying pan, the coconut milk and water,tomato and chickpeas. Salt & pepper to taste  Mix it well
  6. Cover the pot and simmer on medium for about 45 minutes, stirring occasionally
  7. Remove the chicken breasts to a plate, and shred
  8. Put the shredded chicken back into the pan and mix well so that all the chicken is coated with the sauce, Continue cooking on a low temperature until the sauce reduces a bit and the chicken is completely cooked ..about 15 minures….
  9. Add the spinach, mix it around to let it wilt
  10. Serve over rice or quinoa

Enjoy!

Here is the link to the original recipe on The Nosher

http://www.myjewishlearning.com/the-nosher/curry-coconut-chicken-with-split-peas/

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Chicken Adobo

I lived in Yellowknife ,NWT for 6 years after Murray & I got married.  While I lived there I learned a lot about cooking and baking from my friends, I was a young bride and mother and needed help!

A friend of my MIL, who is from the Philippines,  gave me this recipe for Chicken Adobo which is the national dish of the Philippines. I called her up last night to ask if I could post this recipe and she said sure but not to post her name! I have been making this for years as well as the rest of my husband’s family. It takes a couple of hours to cook but the prep is super simple.

I will post the recipe as she gave it to me. Any questions just ask!

 Ingredients 

 1 regular size chicken (cut into serving pieces)

1/2 cup white vinegar

1/2 cup soy sauce *** she recommends using China Lily but I use whatever I have on hand

1 cup water

6 cloves of garlic, crushed

1 small onion, chopped

salt to taste (1/2 tsp)

black pepper

Method 

  1. Place chicken in a medium size pan, put in salt & pepper.
  2. Add the vinegar, soy sauce, garlic, onions & water. Mix  throughly.
  3. Cover the pot and cook over medium heat until it starts to boil. Do not uncover it until it starts to boil! Stir it once in a while to ensure even cooking.
  4. Simmer until chicken meat is tender and liquid has practically evaporated and meat is brown. If this starts to boil too hard, turn the heat down a bit.. you want a simmer hot enough to cook the chicken but not to boil all the liquid away.
  5. Serve hot with rice

 *** If the sauce tastes too vinegery add 1/2 tsp of sugar, stir , taste and continue to add a bit more sugar at a time as needed to your taste. The sauce should still taste of vinegar and not sweet but you don’t want it to have too strong a vinegar taste.

 NOTE: after coming to a boil it took approx 1 1/2 hours to be finished.

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