Category: Chicken

Delicious French Fricassee: A Simplified Recipe

Leave a comment

Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.

It utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.

I’d suggest that the classic recipe for fricassee is from Julia Child. I’ve made her version and it is very good, but very involved. This modified version from Martha Stewart is excellent and vastly easier to prepare. I’ve changed it a bit, but it’s essentially the same.

Both recipes call for a whole chicken cut up, but I find the consistency of the boneless skinless thighs work very well, feel free to use either.

If you want to explore another French bistro classic, click here Classic French Beef Stew with Red Wine

Ingredients:

2 1/2 lbs Chicken Thighs, boneless skinless. Trimmed of excess fat.

4 Tbsp Butter

1 Tbsp Olive Oil

1 Carrot, minced

1 Onion, minced

1 Celery stalk, minced

2 cups Mushrooms, quartered

2 Tbsp Flour

1/2 cup White wine

2 cups Vegetable or Chicken Broth

1/2 Tbsp Thyme

1- Bay Leaf

2 Egg Yolks

1/2 cup Heavy Cream

1/2 Lemon, juiced

Preparation:

Preheat your oven to 350F. Heat your butter and oil in your oven proof Dutch oven and begin by lightly browning the chicken on both sides. Brown only a few pieces at a time, or they will steam rather than brown. Remove and set aside.

Add your mirepoix (onion,carrot and celery) into the pan and gently sauté as you scrape away any browned bits. These are packed with flavor.

Add your mushrooms and sauté until they give up their water. Add your flour and stir until the mixture starts to thicken. You are basically making a roux, to thicken the fricassee.

Add in your wine and cook until it reduces and begins to thicken. Add your broth and simmer gently. Then, add your thyme and bay leaf.

Put the chicken into the Dutch oven and gently stir to coat the chicken and into the oven uncovered for 40 minutes.

Just before the chicken is done, whisk together your egg yolks and heavy cream.

Remove the chicken from the oven and carefully add a few tablespoons of the sauce to the egg yolk/cream mixture, one at a time to temper it and then fold the mixture into the chicken to finish the sauce. Give it about one minute to thicken. Finish with lemon juice.

If you want more recipes, just visit my blog at https://www.thepasadenachef.com

Delicious French Fricassee

Another French classic which has many variations. This is the kind of food French grandmere’s have perfected over generations. It’s a bit of a cross between a sauté and a stew, but the real key is the braising sauce.
t utilizes that workhorse of the French kitchen, the mirepoix. A mix of onions, carrots and celery. Gently sautéed in butter and a bit of oil, it’s magical.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • 2 1/2 lbs Chicken Thighs boneless skinless. Trimmed of excess fat.
  • 4 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 Carrot minced
  • 1 Onion minced
  • 1 Celery stalk minced
  • 2 cups Mushrooms quartered
  • 2 Tbsp Flour
  • 1/2 cup White wine
  • 2 cups Vegetable or Chicken Broth
  • 1/2 Tbsp Thyme
  • 1- Bay Leaf
  • 2 Egg Yolks
  • 1/2 cup Heavy Cream
  • 1/2 Lemon juiced

Equipment

  • Oven Safe Covered Pot

Method
 

  1. Preheat your oven to 350F. Heat your butter and oil in your oven proof Dutch oven and begin by lightly browning the chicken on both sides. Brown only a few pieces at a time, or they will steam rather than brown. Remove and set aside.
  2. Add your mirepoix (onion,carrot and celery) into the pan and gently sauté as you scrape away any browned bits. These are packed with flavor.
  3. Add your mushrooms and sauté until they give up their water. Add your flour and stir until the mixture starts to thicken. You are basically making a roux, to thicken the fricassee.
  4. Add in your wine and cook until it reduces and begins to thicken. Add your broth and simmer gently. Then, add your thyme and bay leaf.
  5. Put the chicken into the Dutch oven and gently stir to coat the chicken and into the oven uncovered for 40 minutes.
  6. Just before the chicken is done, whisk together your egg yolks and heavy cream.
  7. Remove the chicken from the oven and carefully add a few tablespoons of the sauce to the egg yolk/cream mixture, one at a time to temper it and then fold the mixture into the chicken to finish the sauce. Give it about one minute to thicken. Finish with lemon juice.

Tried this recipe?

Let us know how it was!

Delicious Hainan Chicken Rice in a Rice Cooker

Leave a comment

Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 

This is not a traditional preparation, but I wanted a dish that had the wonderful flavors, but was faster to prepare and could be done in one pot. Using the rice cooker is perfect. If you don’t have a rice cooker, any sturdy pot with a lid will work. 

Ingredients: 

4 -5 Chicken Thighs, bone in

2 Tbsp Oil

4 -5 Scallions, chopped

4 cloves Garlic, minced

3 inch piece of Ginger, minced

1 1/2 cups brown Jasmine rice, see note. 

3 cups Chicken or Vegetable Broth

1 Tbsp Soy Sauce

1 Tbsp Fish Sauce 

1 Tbsp Sesame Oil 

Salt and black or white pepper 

Dipping Sauce:

Finely chopped scallions, soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Preparation:

Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them. 

Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.

In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step. 

Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated. 

Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.

After the rice cooker has finished, allow it to set covered for 10 minutes. 

Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

Delicious Hainan Chicken Rice in a Rice Cooker

Hainanese Chicken Rice is a traditional dish originally from Hainan Island, in which the chicken is gently poached and then served with rice and a dipping sauce. The dish was originally derived from a dish called Wenchang Chicken and was taken by Chinese immigrants to Singapore and Malaysia. Once there, it evolved into the dish we know today. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 4 -5 Chicken Thighs bone in
  • 2 Tbsp Oil
  • 4 -5 Scallions chopped
  • 4 cloves Garlic minced
  • 3 inch piece of Ginger minced
  • 1 1/2 cups brown Jasmine rice see note.
  • 3 cups Chicken or Vegetable Broth
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Fish Sauce
  • 1 Tbsp Sesame Oil
  • Salt and black or white pepper
Dipping Sauce:
  • Finely chopped scallions soy sauce, ginger, rice vinegar and sesame oil. This is optional, but it really does add a lot of flavor.

Equipment

  • Saute Pan
  • Rice Cooker

Method
 

  1. Begin by salt and peppering your chicken on both sides and letting it rest in the refrigerator. I like to toast the white peppercorns lightly, before I grind them.
  2. Chop finely or use a mini prep for your scallion, garlic and ginger and set aside. Wash and drain your rice and then prepare your dipping sauce if using.
  3. In a medium size skillet heat up your oil and sear your chicken thighs on both sides and set aside. You want them just slightly browned. If you want the skin to be more poached and velvety, then feel free to skip this step.
  4. Add in your scallion, garlic and ginger to the same pan and sauté gently. Do not allow them to brown, then add in your rice and sauté for about a minute until it’s well coated.
  5. Add this rice mixture to your rice cooker, add in your broth, soy sauce , fish sauce and sesame oil and mix it up. And then gently lay your chicken skin side up on top and put your rice cooker for normal cooking time for the type of rice you’ve chosen.
  6. After the rice cooker has finished, allow it to set covered for 10 minutes.
Note: I’ve suggested a 2 to 1 ratio of broth to rice, because I used brown jasmine rice and that is the ratio my rice cooker calls for. If you choose to use white jasmine rice, a ratio on one to one should be fine or just follow the directions for your rice cooker.

    Notes

    If you enjoy my recipes, Join the Kitchen Join the Kitchen

    Tried this recipe?

    Let us know how it was!

    Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce

    Leave a comment

    Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.

    This is a one pot meal that’s packed with flavor and is even better the next day. While not a totally traditional classic Shkmeruli, it’s very good and quite a bit lighter as I did not add the heavy cream. Although I must say I’m sure it would have been even better with it. It was creamy nonetheless, due to the butter and the potatoes.

    Ingredients: 

    Chicken, I used 5 bone in thighs.

    Flour, for dusting. 

    3 Tbsp Butter

    1 1/2 Tbsp Khmeli Suneli spice blend, 1/2 for chicken, 1/2 for flour. See note.

    6-8 cloves Garlic, minced

    3 medium Carrots, chopped 

    1/2 cup Celery, chopped.

    1 Onion, chopped

    5-6 Baby Potatoes, cut into 1/2 inch pieces 

    1/2 cup White Wine 

    1/4- 1/2 cup Chicken or vegetable broth

    Salt and pepper

    1/2 cup Heavy Cream, optional 

    Preparation:

    Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge. 

    Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside. 

    Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock. 

    Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed. 

    It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.

    If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.

    Note: You can find many Khmeli Suneli spice blends online, but I particularly like this one from Mariko. Very balanced and incredible flavor. You can order it on Amazon from their storefront. They are a small business and they ship directly.

    Georgian Shkmeruli: Garlic Chicken in a Creamy Sauce

    Georgian food was a cuisine that I just hadn’t had a chance to explore. After hearing a lot about it and having a few Georgian bakeries and restuarants opening up nearby, I decided to do a deep drive and I was impressed. It’s rich cuisine with influences from many cultures.
    This is a one pot meal that’s packed with flavor and is even better the next day. While not a totally traditional classic Shkmeruli, it’s very good and quite a bit lighter as I did not add the cream. Although I must say I’m sure it would have been even better with it.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Servings: 6
    Course: Main Course
    Cuisine: Georgian
    Ingredients Equipment Method Notes

    Ingredients
      

    • Chicken I used 5 bone in thighs.
    • Flour for dusting.
    • 3 Tbsp Butter
    • 1 1/2 Tbsp Khmeli Suneli spice blend 1/2 for chicken, 1/2 for flour. See note.
    • 6-8 cloves Garlic minced
    • 3 medium Carrots chopped
    • 1/2 cup Celery chopped.
    • 1 Onion chopped
    • 5-6 Baby Potatoes cut into 1/2 inch pieces
    • 1/2 cup White Wine
    • 1/4- 1/2 cup Chicken or vegetable broth
    • Salt and pepper
    1/2 cup Heavy Cream, optional

    Equipment

    • Heavy Pot with Lid

    Method
     

    1. Season your chicken with spice blend and salt and pepper. Allow to rest in the fridge.
    2. Preheat your oven to 350F. Coat the chicken in the flour and spice blend and brown in your oven proof pan and set aside.
    3. Add the garlic, vegetables and potatoes into the Dutch oven and wilt slightly. Deglaze with your wine. Add back your chicken, remaining spice mix and veggie stock.
    4. Cover and into a 350F oven for 35-45 minutes. Remove cover and add cream if using and cook for another 10 minutes. Remove from oven and adjust for salt as needed.
    5. It is traditionally served with Georgian bread to soak up the sauce. You can sub warm pita if the traditional bread is not available.
    6. If you need to make this gluten free, you can skip the flour coating and just brown the chicken directly in the pan.
    Note: You can find many Khmeli Suneli spice blends online, but I particularly like this one from Mariko. Very balanced and incredible flavor. You can order it on Amazon from their storefront. They are a small business and they ship directly.

      Notes

      If you enjoy my recipes, Join the Kitchen and remember to click the follow ups email to confirm your subscription. Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Mastering Laotian Fried and Grilled Chicken

      Leave a comment

      A lot of people don’t realize that in Laos they make a mean Laotian fried chicken. It’s a speciality. They also make an amazing grilled chicken. So with this recipe you have the option to grill it, fry it or put in the air fryer.

      While similar to the Thai, Gai Yang, which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 

      In Southeast Asia they grow some of the best black pepper anywhere. The most famous is the Kampot pepper from Cambodia. Almost destroyed during the Khmer Rouge regime, it is making a comeback and is well worth searching out. 

      If you enjoy this, check out the Thai version, Authentic Thai Street Food: Marinated Grilled Chicken

       Ingredients:

      3 Tbsp Oyster Sauce 

      2 Tbsp Fish sauce

      2 Tbsp low sodium Soy sauce 

      1 Lime, juiced 

      4 cloves Garlic, pressed or grated. 

      1 Tbsp coconut Sugar or Brown Sugar

      1 Tbsp ground Black Pepper 

      ½ cup (35gms) finely chopped Cilantro/Coriander. Stems are fine too. 

      3 lbs. (1.35kg) Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs. 

      Preparation:

      Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours. 

      Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.

      Garnish with cilantro/coriander, if desired. Serve with coconut rice. You can find this recipe in the blog here Delicious Coconut Rice Recipe: A Global Favorite

      Mastering Laotian Fried and Grilled Chicken

      A lot of people don’t realize that in Laos they make a mean Laotian fried chicken. It’s a speciality. They also make an amazing grilled chicken. While similar to the Thai, Gai Yang; which makes sense since they are neighbors. It’s got its own unique flavor, and uses copious amounts of black pepper. 
      Print Recipe Pin Recipe
      Prep Time 1 day
      Cook Time 15 minutes
      Servings: 6
      Course: Main Course
      Cuisine: Laotian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 3 Tbsp Oyster Sauce
      • 2 Tbsp Fish sauce
      • 2 Tbsp low sodium Soy sauce
      • 1 Lime juiced
      • 4 cloves Garlic pressed or grated.
      • 1 Tbsp coconut Sugar or Brown Sugar
      • 1 Tbsp ground Black Pepper
      • ½ cup 35gms finely chopped Cilantro/Coriander. Stems are fine too.
      • 3 lbs. 1.35kg Chicken, 2 lbs if using boneless. I personally prefer boneless skinless thighs.

      Equipment

      • Grill
      • Air Fryer

      Method
       

      1. Combine all your ingredients to create your marinade. Pour over the chicken and let it marinade for at least 24 hours.
      2. Shake off any excess marinade and grill over charcoal, or it also works well in the air fryer.
      3. Garnish with cilantro/coriander, if desired. Serve with coconut rice

      Notes

      Enjoy my recipes, Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Kung Pao Chicken- Authentic Sichuan Recipe

      Leave a comment

      Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.

      Why this recipe is authentic.

      This is a “real” version of Kung Pao chicken. Its flavor is layered and built to create a perfect result. The steps ensure a better than any take away dish. And, it uses the velveting technique to see the chicken soft and moist, even chicken breast.

      Curious about the velveting technique, learn it here Easy Sichuan Chicken: Master the Velveting Technique

      Ingredients:

      2 boneless Chicken breasts/Thighs (about 300g or 3/4 pound in total)

      3 cloves of Garlic and an equivalent amount of Ginger, sliced. 

      1 Red Pepper, cubed.

      5 Green Onions, white parts only

      4 Tbsp Vegetable oil

      A handful of dried red Chillies. I like Chao tian jiao, Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.

      1/2 tsp toasted and crushed Sichuan Peppercorns

      75g (2/3 cup) roasted Peanuts

      For the chicken marinade:

      ½ tsp Salt

      2 tsp light Soy Sauce

      1 tsp Shaoxing wine

      1½ tsp Potato flour or Cornstarch

      1 tbsp Water

      For the finishing sauce:

      3 tsp Sugar

      ¾ tsp Potato flour or Cornstarch

      1/2 tsp dark Soy Sauce

      1 tsp light Soy Sauce

      3 tsp Chinkiang Vinegar

      1 tsp Sesame Oil

      1 tbsp Chicken stock or Water

      Preparation:

      Begin by marinating your chicken and setting it aside.

      Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.

      Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine. 

      Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

      Authentic Sichuan Chicken Recipe

      Kung Pao Chicken has always been a favorite dish of mine. After looking at so many recipes, I finally settled on this version which is inspired by Fuchsia Dunlop. Her understanding of Chinese cuisine is impressive as she speaks Chinese and studied at the Sichuan Higher Institute of Cuisine in Chengdu.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 10 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Chinese
      Ingredients Equipment Method Notes

      Ingredients
        

      • 2 boneless Chicken breasts/Thighs about 300g or 3/4 pound in total
      • 3 cloves of Garlic and an equivalent amount of Ginger sliced.
      • 1 Red Pepper cubed.
      • 5 Green Onions white parts only
      • 4 Tbsp Vegetable oil
      • A handful of dried red Chillies. I like Chao tian jiao Zi Dan Tou or facing heaven chilies – Medium heat and fragrant.
      • 1/2 tsp toasted and crushed Sichuan Peppercorns
      • 2/3 cup roasted Peanuts
      For the chicken marinade:
      • ½ tsp Salt
      • 2 tsp light Soy Sauce
      • 1 tsp Shaoxing wine
      • 1½ tsp Potato flour or Cornstarch
      • 1 tbsp Water
      For the finishing sauce:
      • 3 tsp Sugar
      • ¾ tsp Potato flour or Cornstarch
      • 1/2 tsp dark Soy Sauce
      • 1 tsp light Soy Sauce
      • 3 tsp Chinkiang Vinegar
      • 1 tsp Sesame Oil
      • 1 tbsp Chicken stock or Water

      Equipment

      • Wok

      Method
       

      1. Begin by marinating your chicken and setting it aside.
      2. Heat your wok with 4 Tablespoons of oil and heat until smoking, then add chicken and allow to brown slightly. Remove the chicken with a slotted spoon or spatula and set aside. Pour off almost all of the extra oil, as you will get plenty from the chicken.
      3. Reduce heat and add dried chilies, garlic and ginger. Making sure not to burn. Then your red pepper and green onion and sauté just until they begin to soften. Increase heat and add back the chicken and stir fry to combine.
      4. Add your sauce and allow to thicken, reduce heat and finish with sesame oil, Sichuan peppercorns and peanuts.

      Notes

      If you enjoy my recipes, Join the Kitchen and remember to click on the follow up email to finish your subscription. Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Easy Taiwanese 3 Cup Chicken Recipe

      Leave a comment

      I’ve made a lot of Chinese food in my life, but I’ve never made 3 Cup Chicken-San Bei Ji, which is kind of an Asian standard with so many versions. 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.

      Ingredients:

      1 1/2 lb. Chicken drumettes or 1 lb boneless skinless thighs, cut into bite size pieces.

      2 Tbsp Vegetable Oil

      8-10 cloves of Garlic, peeled and chopped in half. 

      1- 4 inch piece of Ginger, sliced

      1-2 Shallots, sliced

      4 Scallions, chopped into 4 inch pieces. 

      4- 6 dried Chilis

      2 Tbsp. cane/brown Sugar

      1/4 cup of Soy Sauce (low sodium)

      1 Tbsp Dark Soy Sauce 

      2 Tbsp Sesame Oil

      1/4 cup Rice Wine

      1 Tbsp Chinkiang Vinegar, optional 

      Thai basil leaves, for garnish 

      Preparation:

      Add vegetable oil and gently fry your aromatics, add chicken and lightly brown. Move to the side of the pan and add your sugar and caramelize. 

      Add soy, rice wine, sesame oil and vinegar and bring to simmer until sauce has thickened.

      Approximately 10-15 minutes. Stir in basil and serve with rice. Note: See finished dish at top.

      Homemade Chicken Tikka Masala Recipe

      Leave a comment

      Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better.

      The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online.

      I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.

      Here’s an alternative preparation:

      The marinade below is excellent, but if you want to really make this recipe pop, then prepare your chicken using the Tandoori Chicken recipe and then assemble as directed in the recipe below. You would begin starting with the Onion, Garlic, Ginger Paste step. How to Make Tandoori Chicken That Melts in Your Mouth

      Marinade for Chicken:

      1½ lbs. (700 grams) Chicken, skinless boneless chicken thighs. 

      1/4 cup (120 ml) Yogurt, plain 

      2 teaspoon Kashmiri Red Chili Powder, mildly hot, but more for color.

      1 teaspoon Garam Masala 

      1/2 teaspoon Turmeric powder

      1 teaspoon Coriander powder

      1 teaspoon Cumin powder 

      1 teaspoon Salt

      1 tablespoon Lemon juice

      1 tablespoon Kasuri Methi aka dried Fenugreek leaves

      1 tablespoon Oil

      Onion, Garlic, Ginger Paste:

      1½ cups (150 grams) Onions 

      4-5 cloves Garlic 

      2 inch piece of Ginger root, peeled 

      Masala Sauce:

      3 tablespoons Oil (or ghee)

      1 teaspoon Salt

      2 teaspoons Garam Masala

      1 tablespoon Coriander powder

      1 to 1½ teaspoon Cumin powder

      1 to 2 teaspoons Sugar

      1 1/2 cup tomato puree or blended Tomatoes. 

      1/4 cup water, use as needed to keep from burning, but you don’t want it soupy. 

      1 tablespoon Kasuri Methi aka dried Fenugreek leaves. 

      For Garnish

      3 tablespoons Coriander leaves/Cilantro (fine chopped)

      Preparation:

      Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.

      Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste. 

      Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.

      Add your tomatoes and cook until the mixture thickens slightly.

      Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully. 

      Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done. 

      Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.

      Homemade Chicken Tikka Masala Recipe

      Chicken Tikka Masala is probably one of the most popular dishes in most Indian restaurants. It’s actually not that challenging to make and your homemade will be better. The list of spices can be daunting, but you only need to buy them once and these spices are used frequently in many Indian dishes. They can be found in your local Indian grocery, or easily ordered online. I like to store mine in glass containers. If you want them to last even longer, then buy whole spices and grind them as needed. A dedicated coffee grinder is perfect for this.
      Print Recipe Pin Recipe
      Prep Time 3 hours 30 minutes
      Cook Time 45 minutes
      Servings: 6
      Course: Main Course
      Cuisine: Indian
      Ingredients Equipment Method Notes

      Ingredients
        

      Marinade for Chicken:
      • 1½ lbs. 700 grams Chicken, skinless boneless chicken thighs.
      • 1/4 cup 120 ml Yogurt, plain
      • 2 teaspoon Kashmiri Red Chili Powder mildly hot, but more for color.
      • 1 teaspoon Garam Masala
      • 1/2 teaspoon Turmeric powder
      • 1 teaspoon Coriander powder
      • 1 teaspoon Cumin powder
      • 1 teaspoon Salt
      • 1 tablespoon Lemon juice
      • 1 tablespoon Kasuri Methi aka dried Fenugreek leaves
      • 1 tablespoon Oil
      Onion, Garlic, Ginger Paste:
      • 1½ cups 150 grams Onions
      • 4-5 cloves Garlic
      • 2 inch piece of Ginger root peeled
      Masala Sauce:
      • 3 tablespoons Oil or ghee
      • 1 teaspoon Salt
      • 2 teaspoons Garam Masala
      • 1 tablespoon Coriander powder
      • 1 to 1½ teaspoon Cumin powder
      • 1 to 2 teaspoons Sugar
      • 1 1/2 cup tomato puree or blended Tomatoes.
      • 1/4 cup water use as needed to keep from burning, but you don’t want it soupy.
      • 1 tablespoon Kasuri Methi aka dried Fenugreek leaves.
      For Garnish
      • 3 tablespoons Coriander leaves/Cilantro fine chopped

      Equipment

      • Sheet Pan
      • Wok
      • Spice Grinder

      Method
       

      1. Prepare your marinade mixture and allow the chicken pieces to marinade for at least a few hours.
      2. Make your puree by adding the onion, garlic and ginger into a mini blender/ food processor. Grind it in stages until it’s a smooth paste.
      3. Sauté your onion, ginger garlic paste in 3 to 4 tablespoons of oil. Cook it until the harsh smell is gone. Then add your ground spices for the sauce and cook them gently until they smell fragrant.
      4. Add your tomatoes and cook until the mixture thickens slightly.
      5. Preheat your oven to 475°, and place your chicken into the oven for 8 to 9 minutes. Then use the broiler to sear it for an additional 2 to 3 minutes. You want to watch it carefully.
      6. Remove chicken from the oven and add into the thickened sauce along with the fenugreek leaves. Cook for a few minutes until the chicken is fully done.
      7. Finish with your chopped coriander/cilantro and serve with basmati rice and/or naan bread.

      Notes

      If you enjoy my recipes, Join the Kitchen Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Simple Roasted Chicken Recipe: A French Classic

      Leave a comment

      Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken. 

      And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.

      Ingredients:

      1 – Whole Chicken

      Carrots, cut into chunks

      Celery, cut into chunks

      Baby Potatoes or Potatoes, cut into chunks.

      4-5 cloves Garlic

      Butter

      Duck or Goose Fat

      1- Lemon, quartered

      Fresh Thyme or Tarragon

      1 – cup Chicken Stock or Wine

      Preparation:

      I use a cast iron Dutch oven and cut up, celery, carrots, onions, garlic and baby potatoes and put them in the bottom of the pan. 

      Brush the chicken all over with the butter and duck/goose fat mixture and then season generously with salt and black pepper. Stuff with a quartered lemon, fresh rosemary or tarragon and whole garlic cloves. 

      Place the chicken on top the the vegetables and pour the chicken stock or wine in the bottom of the pan. 

      Into a preheated 425F oven uncovered for approximately 1.5 hours. Optionally, you can cover for the first 30-45 minutes and then remove the cover to brown. 

      Remove the chicken from the oven and allow it to rest loosely tented under foil for 10 minutes. Serve with the vegetables.

      Simple Roasted Chicken Recipe: A French Classic

      Sometimes the simplest recipes can be the best. A roasted chicken on a bed of vegetables is a miraculous thing. It’s a common French country dish and yields a moist and tender crispy chicken. 
      And as an added benefit you can use the chicken carcass to make a superior stock when you’ve finished.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 1 hour 30 minutes
      Servings: 4
      Course: Main Course
      Cuisine: French
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 Whole Chicken
      • Carrots cut into chunks
      • Celery cut into chunks
      • Baby Potatoes or Potatoes cut into chunks.
      • 4-5 cloves Garlic
      • Butter
      • Duck or Goose Fat
      • 1- Lemon quartered
      • Fresh Thyme or Tarragon
      • 1 cup Chicken Stock or Wine

      Equipment

      • Dutch Oven

      Method
       

      1. I use a cast iron Dutch oven and cut up, celery, carrots, onions, garlic and baby potatoes and put them in the bottom of the pan.
      2. Brush the chicken all over with the butter and duck/goose fat mixture and then season generously with salt and black pepper. Stuff with a quartered lemon, fresh rosemary or tarragon and whole garlic cloves. Place the chicken on top the the vegetables and pour the chicken stock or wine in the bottom of the pan.
      3. Into a preheated 425F oven uncovered for approximately 1.5 hours. Optionally, you can cover for the first 30-45 minutes and then remove the cover to brown.
      4. Remove the chicken from the oven and allow it to rest loosely tented under foil for 10 minutes. Serve with the vegetables.

      Notes

      If you enjoy my recipes, subscribe at Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

      1 Comment

      A khoresh is a Persian stew. There are many variations and all sorts of flavors, but this is a personal favorite. In Farsi, khoresh means stew and bademjam means eggplant. This particular khoresh is often made with beef or lamb, but I enjoy the chicken and find it lighter.

      Interested in exploring other types of Persian khoreshes, click here Authentic Khoresh Recipe: Persian Chicken Stew

      All of these ingredients are available online or in most Middle Eastern markets. It’s worth searching out the authentic ingredients.

      Ingredients:

      2 lbs Chicken Thighs, or boneless skinless chicken thighs.
      1 Eggplant, peeled and sliced into quarters
      3 Tbsp Olive Oil
      1 Onion, sliced
      2 cloves Garlic, minced.
      1 Tbsp Tomato Paste
      1 tsp Tumeric
      1 stick Cinnamon
      1/4 tsp Saffron
      Salt and Pepper
      1- 2 cups Vegetable Stock
      1/2 cup Sour Grapes
      4 Dried Limes, pierced.
      4 Tbsp Sour Grape Juice.

      Preparation:

      Preheat oven to 400F. Peel eggplant and slice into quarters. Brush with olive oil and sprinkle with salt. Bake for 25-30 minutes. Remove to let cool.

      In sauté pan, heat olive oil and brown chicken thighs. Remove from pan and add sliced onions and garlic and sauté until browned. Add tomato paste and cook further, add vegetable broth and turmeric and cook until a sauce is formed. Loosely chop the eggplant and add to the dish.

      Add back the chicken and then add sour grapes, dried limes and sour grape juice. Crush the saffron and add to sauce and allow to cook gently for 1 hours. Serve with basmati rice.

      Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

      A khoresh is a Persian stew. There are many variations and all sorts of flavors, but this is a personal favorite.
      In Farsi, khoresh means stew and bademjam means eggplant. This particular khoresh is often made with beef or lamb, but I enjoy the chicken and find it lighter.
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 1 hour
      Servings: 6
      Course: Main Course
      Cuisine: Persian
      Ingredients Equipment Method Notes

      Ingredients
        

      • 2 lbs Chicken Thighs or boneless skinless chicken thighs.
      • 1 Eggplant peeled and sliced into quarters
      • 3 Tbsp Olive Oil
      • 1 Onion sliced
      • 2 cloves Garlic minced.
      • 1 Tbsp Tomato Paste
      • 1 tsp Tumeric
      • 1 stick Cinnamon
      • 1/4 tsp Saffron
      • Salt and Pepper
      • 1- 2 cups Vegetable Stock
      • 1/2 cup Sour Grapes
      • 4 Dried Limes pierced.
      • 4 Tbsp Sour Grape Juice.

      Equipment

      • Heavy Pot

      Method
       

      1. Preheat oven to 400F. Peel eggplant and slice into quarters. Brush with olive oil and sprinkle with salt. Bake for 25-30 minutes. Remove to let cool.
      2. In sauté pan, heat olive oil and brown chicken thighs. Remove from pan and add sliced onions and garlic and sauté until browned. Add tomato paste and cook further, add vegetable broth and turmeric and cook until a sauce is formed. Loosely chop the eggplant and add to the dish.
      3. Add back the chicken and then add sour grapes, dried limes and sour grape juice. Crush the saffron and add to sauce and allow to cook gently for 1 hours. Serve with basmati rice.

      Notes

      If you enjoy my recipes, Join the Kitchen Join the Kitchen

      Tried this recipe?

      Let us know how it was!

      Chinese Chicken with Fermented Black Beans: A Takeout Favorite

      Leave a comment

      This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.

      Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi.

      If you’re looking for another takeaway favorite here’s a great one Kung Pao Chicken, Authentic Sichuan Chicken Recipe

      A quick tip:

      In most supermarket aisles, you can find prepared black bean sauce in the Asian food section. I try to avoid these sauces as they are packed with salt and give you no control over the final result of the dish. If that’s all you can find, then go for it.

      Ingredients

      2-3 Tbsp Vegetable OIl

      1 lb Chicken, either ground or sliced

      2 tsp Rice Wine, known as Shaoshing

      2 tsp Light Soy Sauce

      2 Tbsp Fermented Black Beans, rinsed and splashed with a bit of Shaoshing.

      4 cloves Garlic, chopped

      1 2 inch piece go Ginger Root, peeled and minced

      1 Red Pepper, slice or cubed

      3-4 Green onions, sliced into 1-2 inch pieces

      2 tsp Toasted Sesame Oil

      Preparation:

      Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.

      Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.

      Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.

      Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.

      Chinese Chicken with Fermented Black Beans: A Takeout Favorite

      This is super easy to throw together and the flavor is off the charts. I have made it with both ground chicken and sliced chicken. Either way is good, but sliced is likely more traditional. You may use breast or thighs. Although thighs will be better cut into cubes.
      Fermented black beans can be found in most any Asian market. They normally need to be rinsed before using. In Chinese they are called Douchi.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 5 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Chinese
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 lb Chicken either ground or sliced
      • 2 tsp Rice Wine known as Shaoshing
      • 2 tsp Light Soy Sauce
      • 2 Tbsp Fermented Black Beans rinsed and splashed with a bit of Shaoshing.
      • 4 cloves Garlic chopped
      • 1 2 inch piece go Ginger Root peeled and minced
      • 1 Red Pepper slice or cubed
      • 3-4 Green onions sliced into 1-2 inch pieces
      • 2 tsp Toasted Sesame Oil

      Equipment

      • Wok

      Method
       

      1. Begin by preparing your chicken and marinading it in the light soy sauce and 1 tsp of the Shaoshing. Set it aside in the refrigerator. Rinse your black beans and then add about 1 tsp of Shaoshing and set aside.
      2. Chop your garlic and ginger and set aside. Then prepare your red pepper and green onions.
      3. Heat your wok with approx. 2 Tbsp of oil and when very hot, add your garlic and ginger and quickly stir fry. Add your chicken and allow it to get slightly brown around the edges, or if using ground chicken, cook until the rawness is gone.
      4. Add it your red peppers and green onions and continue to stir fry until they are slightly soft. Remove from heat and toss in your sesame oil and serve.

      Notes

      Enjoy my recipes, Join the Kitchen

      Tried this recipe?

      Let us know how it was!