This is a very favorite dish of mine, which I found in Claudia Roden’s wonderful book, “Arabesque”. It is pure Moroccan simplicity which blends the ingredients to create an end result which is much more than the sum of its parts. This dish never fails to impress and it makes the entire house smell wonderful and cozy.
Continue reading “Delicious Moroccan Chicken with Honey and Almonds”
I made this chicken because I wanted to give my homemade duo jiao a chance to do more than accompany another dish. I expected it to be good. I didn’t expect it to become one of the best stir-fries I’d made in a very long time.
Continue reading “Hunan-Style Duo Jiao Chicken with Fermented Black Beans”
I’ve made a lot of Chinese food in my life, but I’d never made 3 Cup Chicken-San Bei Ji, which is kind of a Taiwanese classic. I was really missing out. This is one of the best things I’ve ever made and super easy. Absolutely stunning. This is the Taiwanese version with basil.
The name “three-cup chicken” traditionally refers to the three principal seasonings: rice wine, soy sauce and sesame oil. The “cups” describe the balance among those ingredients rather than requiring modern home cooks to use a literal cup of each.
Continue reading “Taiwanese 3 Cup Chicken Recipe- San Bei Ji”
Poulet à la Forestière is a classic French preparation of browned chicken served with mushrooms, salt pork or bacon. The name forestière—“of the forest”—refers to the mushrooms that define the dish.
Continue reading “Poulet à la Forestière: French Chicken with Mushrooms”
Murgh Kari, literally “chicken curry” in Hindi and Urdu, is a classic style of North Indian home cooking. Unlike the richer cream- and butter-based curries that often dominate Indian restaurant menus in the West, Murgh Kari is everyday cooking—chicken simmered in a deeply flavored gravy built from browned onions, ginger, garlic, tomatoes and warm spices.
Continue reading “Home-Style Northern Indian Chicken Curry-Murgh Kari”
Guizhou Spicy Chicken-贵州辣子鸡, is very different from the dry, crisp laziji associated with Chongqing and Sichuan. The defining ingredient is cíbā làjiāo—a coarse paste of softened dried chilies, ginger and garlic fried in oil—which is cooked with the chicken until the meat becomes deeply infused with chile and coated in a rich, glossy red mixture.
Continue reading “Guizhou Spicy Chicken-(Guìzhōu Làzǐ Jī)”
This braised chicken recipe comes from Jennifer Brennan’s wonderful The Original Thai Cookbook, 1981, one of the pioneering English-language books that introduced authentic Thai cooking to Western home cooks. Brennan describes first discovering Gai Tung after an afternoon wandering Bangkok’s bustling Sam Peng market, where a simple neighborhood restaurant served her a fragrant braised chicken over rice that became one of her most memorable meals. After making this recipe for years, I understand exactly why it left such an impression.
Continue reading “Gai Tung – Thai Braised Chicken with Aromatic Spices”
My journey to discover different cuisines began in the early 80s. I became interested in Chinese, Thai and Indian food, but I had no idea where to start learning about these cuisines, which at that time were still quite obscure. Certainly there were Chinese and Indian restaurants, but Thai restaurants were a bit more few and far between.
Continue reading “Thai Ginger Chicken- Gai Pad King”
Also known as Larb Gai, this is one of Thailand’s classic dishes. Unlike many stir-fries, it uses no oil and comes together in just a few minutes. The combination of fresh herbs, lime juice, fish sauce, and toasted rice powder in Larb Gai gives it a wonderful balance of bright, fresh flavors and a unique crunch.
Continue reading “Gai Larb- The Classic Thai Chicken Salad”
In spite of what people think, not all Thai food is very spicy, and even some Thai curry’s are not very spicy, but this one is a notable exception.
This is a very spicy “dry” curry from southern Thailand and the region of Nakhon Si Thammarat and Phatthalung and the southern islands like Krabi and Trang. By dry, I mean it doesn’t have a lot of sauce and does not use coconut milk.
Continue reading “Thai Spicy Chicken Curry, Khua Kling Gai -A Southern Thai Classic”