Tag: chicken

Authentic Khoresh Bademjan: A Flavorful Eggplant Stew

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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

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Chinese Chicken with Fermented Black Beans: A Takeout Favorite

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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.
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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.

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Easy Baked Chicken Thighs with Tomato and Olives

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I modified this recipe from one I saw in BA. It’s excellent and very easy to make. While the ingredients are basic, the flavor is incredible. As mentioned below, adding feta or goats cheese is a nice way to give even more flavor, but it is very good both ways.

If your looking for a great side dish to serve with this, try this one Authentic Low Country Smoked Sausage Rice Recipe

Ingredients: 

2 lbs Chicken Thighs, boneless and skinless, trimmed of excess fat.

10-12 Roma tomatoes, sliced in half.

1/2 cup Kalamata Olives

6 cloves Garlic, thinly sliced.

4 Tbsp Extra Virgin Olive Oil

1 Tbsp Thyme

2 tsp Calabrian Chili in oil. If this is not available you can sub with another chili powder like Aleppo or Korean chili powder. Just not too hot.

Salt and Pepper

1/2 cup Feta or Goats Cheese, crumbled. Optional

Preparation:

Begin by trimming the chicken and cutting each thigh in half. Salt and pepper both sides and allow to rest in refrigerator.

Prepare your tomatoes and then add all ingredients and toss well and let the mixture marinade on the counter.

Preheat oven to 425F. Place the tomatoes in one layer into the bottom of an oven safe pan (I used a Le Cruset) and arrange the chicken on top. Baste the chicken with the remaining sauce and into the oven uncovered for 40-50 minutes. If you decide to use the cheese, just add it for the last 10 minutes.

Serve with crusty bread to soak up the juices. Rice can work as well.
 
Note: You may also use goats cheese, however I’d suggest substituting oregano for the thyme if you choose this route.

Easy Baked Chicken Thighs with Tomato and Olives

I modified this recipe from one I saw in BA. It’s excellent and very easy to make. While the ingredients are basic, the flavor is incredible. As mentioned below, adding feta or goats cheese is a nice way to give even more flavor, but it is very good both ways.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs boneless and skinless, trimmed of excess fat.
  • 10-12 Roma tomatoes sliced in half.
  • 1/2 cup Kalamata Olives
  • 6 cloves Garlic thinly sliced.
  • 4 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Thyme
  • 2 tsp Calabrian Chili in oil. If this is not available you can sub with another chili powder like Aleppo or Korean chili powder. Just not too hot.
  • Salt and Pepper
  • 1/2 cup Feta or Goats Cheese crumbled. Optional

Equipment

  • Heavy Oven Proof Pot

Method
 

  1. Begin by trimming the chicken and cutting each thigh in half. Salt and pepper both sides and allow to rest in refrigerator.
  2. Prepare your tomatoes and then add all ingredients and toss well and let the mixture marinade on the counter.
  3. Preheat oven to 425F. Place the tomatoes in one layer into the bottom of an oven safe pan (I used a Le Cruset) and arrange the chicken on top. Baste the chicken with the remaining sauce and into the oven uncovered for 40-50 minutes. If you decide to use the cheese, just add it for the last 10 minutes.
  4. Serve with crusty bread to soak up the juices. Rice can work as well.
  5. Note: You may also use goats cheese, however I’d suggest substituting oregano for the thyme if you choose this route.

Notes

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Delicious Cuban-Style Mojo Marinade Recipe

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This Mojo marinade was a revelation to me. I got the recipe from a friend in Puerto Rico, but she said it was originally from Cuba. I decided to make a batch to marinade some meat for the grill and it was incredible.

Here are a few hints:

  • Try to use the freshest ingredients and grind the black pepper and cumin as needed. Cumin has a nasty habit of turning bitter when it has been ground for a long time.
  • Put your meat into a large plastic bag that seals and then lay it into an oven proof dish to avoid spills. Trust me on this one. Cleaning up leaked mojo is no fun.
  • Turn over the plastic bag occasionally, so the marinade stays evenly distributed.
  • If you want to use this to marinade seafood or fish, reduce your marinading time to one or two hours max. Otherwise you will end up with mushy cerviche.

Ingredients:

Juice from 4 lemons
Juice from 4 limes
Juice from one Orange
4 Tbsp Olive Oil
5 cloves of garlic mashed
1 Tbsp freshly ground Cumin Seed
1Tbsp fresh ground Black Pepper
2 tsp Sea Salt
4 Tbsp fresh Cilantro

Preparation:

Blend all together in food processor and pour over chicken, beef or pork. Marinade in the refrigerator for 4-6 hours minimum or up to 24 hours. Longer is better.

Remove from the bag and shake off the excess marinade and lay onto a hot grill and grill, turning occasionally until done. Serve with fried plantains, rice and black beans.

Exploring Adobo: The Philippines’ National Dish

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I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.

It’s a bit like a stew and a bit like a fricassee, but it is not difficult to make and is fairly quick to table. Ideally, you should marinade the meat overnight to really infuse the flavors.

Looking for a good side to accompany your adobo, choose the garlic rice or Delicious Coconut Rice Recipe: A Global Favorite

What is your secret ingredient for the best Adobo?

Sprite, yes the soft drink. While it sounds incredibly unusual if you didn’t grow up with it, using Sprite (or 7Up) in adobo is a beloved, time-tested “secret weapon” in many Filipino households.  

Traditional adobo relies on a sharp balance of salty (soy sauce) and sour (vinegar). A little sweetness is often added to round out those aggressive edges. Sprite provides that sugar, but it also brings high acidity (citric acid). This mimics and brightens the citrus notes you’d get from traditional Philippine limes.

Ingredients:

2 lbs Chicken Thighs, you can also use boneless skinless Thighs if you prefer.

2-3 Tbsp Vegetable Oil

1 cup Sprite, yes the soft drink. 

1/4 cup Soy Sauce 

1/4 cup Rice Vinegar

2 Tbsp Oyster Sauce

4 cloves Garlic

1 Onion, chopped 

1 2 inch piece Ginger, minced

3 Bay Leaves

Black Pepper

1 tsp Chicken Bouillon, optional 

Preparation:

Combine the Sprite, soy sauce, rice vinegar, oyster sauce, black pepper, garlic, ginger and chicken bullion if using and mix together.

Pour over the chicken pieces and marinade overnight. If you are in a rush, try to marinade for at least 2 hours.

Remove your chicken from the marinade and set the marinade aside. Pat your chicken dry and brown your chicken well on both sides in a sauté pan. Remove your chicken and set aside. Then brown your onions in the same sauté pan.

Add the marinade into a sauce pan and add the chicken, onions and bay leaves.

Bring up to a soft boil and then reduce heat and simmer covered for 30 minutes. Remove cover and simmer for an additional 30 minutes.

If you would like a thicker sauce, remove the chicken pieces and reduce the sauce and then add back the chicken and serve over rice.

If you want to be very authentic, serve with garlic rice. You can make this by cooking the rice as normal and while the rice is cooking, just sauté some sliced garlic in oil and pour over the prepared rice and serve.

Exploring Adobo: The Philippines’ National Dish

I think it’s safe to say that adobo is the national dish of the Philippines. There are so many variations on this dish and it can be made with chicken or pork. I find that both are equally good, but chicken is a personal favorite.
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Prep Time 1 day
Cook Time 1 hour
Servings: 6
Course: Main Course
Cuisine: Phillipine
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Chicken Thighs you can also use boneless skinless Thighs if you prefer.
  • 2-3 Tbsp Vegetable Oil
  • 1 cup Sprite yes the soft drink.
  • 1/4 cup Soy Sauce
  • 1/4 cup Rice Vinegar
  • 2 Tbsp Oyster Sauce
  • 4 cloves Garlic
  • 1 Onion chopped
  • 1 2 inch piece Ginger minced
  • 3 Bay Leaves
  • Black Pepper
1 tsp Chicken Bouillon, optional

Equipment

  • Heavy Pot
  • Saute Pan

Method
 

  1. Combine the Sprite, soy sauce, rice vinegar, oyster sauce, black pepper, garlic, ginger and chicken bullion if using and mix together.
  2. Pour over the chicken pieces and marinade overnight. If you are in a rush, try to marinade for at least 2 hours.
  3. Remove your chicken from the marinade and set the marinade aside. Pat your chicken dry and brown your chicken well on both sides in a sauté pan. Remove your chicken and set aside. Then brown your onions in the same sauté pan.
  4. Add the marinade into a sauce pan and add the chicken, onions and bay leaves.
  5. Bring up to a soft boil and then reduce heat and simmer covered for 30 minutes. Remove cover and simmer for an additional 30 minutes.
  6. If you would like a thicker sauce, remove the chicken pieces and reduce the sauce and then add back the chicken and serve over rice.
If you want to be very authentic, serve with garlic rice. You can make this by cooking the rice as normal and while the rice is cooking, just sauté some sliced garlic in oil and pour over the prepared rice and serve.

    Notes

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    Traditional Tandoori Chicken Recipe

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    I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food. And all this time, I honestly thought it was the spices that gave it that reddish orange color.

    This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.

    Why this recipe is so good and how else can you use it.

    This authentic Tandoori Chicken recipe came to me many years ago from Indian friends who wrote it down on a simple piece of paper long before cell phones and social media. Over the years I have made it countless times and have never found a better version.

    The yogurt marinade gently tenderizes the meat while the spices create the deep flavor and beautiful color that make Tandoori Chicken so memorable. The result is chicken that practically melts in your mouth.


    While it is wonderful on its own fresh from the grill, this marinade is equally good with lamb chops. In fact, some of the best baby lamb chops I have ever made started with this recipe.


    Many Indian restaurants prepare Chicken Tikka Masala using pieces of Tandoori Chicken simmered in a rich tomato-based sauce. If you are looking for the perfect foundation for Homemade Chicken Tikka Masala, this is where to start.

    This is a perfect way to prepare the chicken to make Homemade Chicken Tikka Masala Recipe

    Ingredients:

    1 lb. boneless Chicken Breast, cut into large cubes

    1 tsp. crushed fresh Ginger

    5 tsp crushed Garlic

    1 Tbsp of fresh Coriander, chopped

    Juice of one Lemon

    1 tsp Salt

    1 tsp. Cayenne Pepper

    1 tsp. Turmeric

    Freshly ground Black Pepper

    1 tsp. Dhania Zeera (available at any Indian market)

    1 tsp. Garam Masala (available at any Indian market)

    2 Tbsp. Heavy Cream

    2 Tbsp. Yogurt

    Preparation:

    Blend all ingredients together, except heavy cream and yogurt, and pour over chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.

    Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).

    How to Make Tandoori Chicken That Melts in Your Mouth

    I always thought that this tandoori dish was made with a brightly colored reddish orange paste that stained the fingers and I was surprised to be told by my Indian friends from Delhi said that they do not use any artificial coloring in their food, as they feel it’s not healthy. And all this time, I honestly thought it was the spices that gave it that reddish orange color.
    This is very simple to prepare and is fantastic when marinated overnight and then cooked on the grill or under a very hot broiler.
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    Prep Time 1 day
    Cook Time 15 minutes
    Servings: 6
    Course: Appetizer, Main Course, Side Dish
    Cuisine: Indian
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb. boneless Chicken Breast cut into large cubes
    • 1 tsp. crushed fresh Ginger
    • 5 tsp crushed Garlic
    • 1 Tbsp of fresh Coriander chopped
    • Juice of one Lemon
    • 1 tsp Salt
    • 1 tsp. Cayenne Pepper
    • 1 tsp. Turmeric
    • Freshly ground Black Pepper
    • 1 tsp. Dhania Zeera available at any Indian market
    • 1 tsp. Garam Masala available at any Indian market
    • 2 Tbsp. Heavy Cream
    • 2 Tbsp. Yogurt

    Equipment

    • Half Sheet Pan

    Method
     

    1. Blend all ingredients together, except heavy cream and yogurt, and pour over the chicken and coat well. Then add heavy cream and yogurt and mix thoroughly. Marinate overnight and grill until done.
    2. Serve with chutney, basmati rice and naan bread (flat Indian bread, but warm pita will substitute).

    Notes

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    Authentic Spanish Comfort Food: Chicken and Chorizo Rice

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    Arroz con Pollo is one of those dishes that’s a perfect example of comfort food. It is almost a national dish and will instantly remind you of sunny Spain. There are so many variations on this dish, each reflecting the unique regional produce of Spain. Interested in trying another Spanish classic, Delicious Seafood Paella Recipe for Home Cooks

    What is the one essential ingredient?

    There is one ingredient that I feel is essential, the smoked sweet paprika. This a a unique flavor that I’ve not been able to duplicate. The good news is it’s widely available. I prefer this brand

    If you’re looking for a great online site for Spanish groceries, I can height recommend, https://www.tienda.com

    Ingredients:

    8 Chicken thighs or one whole roaster cut up

    1 link of Chorizo sausage, cut into small pieces

    6 Tbsp Extra Virgin Olive Oil

    2 cloves Garlic, sliced

    One large Onion, chopped

    One Red Pepper, chopped

    1/2 cup Peas

    1/2 cup Carrots, cubed

    2 cups of medium grain Rice, a Spanish arroz or paella rice is perfect as well.

    4 cups of Chicken stock, warmed

    2 Bay Leaves

    1 pinch Saffron

    2 Tbsp of Smoked Sweet Paprika

    2 dried whole Chilies, if desired.

    Juice of one Lemon

    ¼ cup of Madeira, you can substitute Sherry.

    Preparation:

    Place the olive oil in a cast iron casserole (Le Cruset is perfect) or some pot with a cover that can go from stovetop to oven. Over medium heat bring the oil up to temperature, and then brown the chicken. Remove from oil and set aside.

    Now add sliced chorizo, garlic, chopped onion and chopped red pepper, peas and carrots and cook until onions are brown and soft. Add all spices and combine well.

    Add juice of lemon and the Madeira and allow alcohol to cook away. Then add the rice and coat thoroughly with oil. Add warmed stock and saffron, mix well and then add back the chicken and bring to a slight boil.

    Cover and put into a preheated 350 degree oven for 40-50 minutes. Remove from oven, stir and then recover and allow to rest on stove top for 5 minutes.

    Authentic Spanish Comfort Food: Chicken and Chorizo Rice

    Arroz con Pollo is one of those dishes that’s a perfect example of comfort food. It is almost a national dish and will instantly remind you of sunny Spain. There are so many variations on this dish, each reflecting the unique regional produce of Spain.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 50 minutes
    Servings: 4
    Course: Main Course
    Cuisine: Spanish
    Ingredients Equipment Method Notes

    Ingredients
      

    • 8 Chicken thighs or one whole roaster cut up
    • 1 link of Chorizo sausage cut into small pieces
    • 6 Tbsp Extra Virgin Olive Oil
    • 2 cloves Garlic sliced
    • One Large Onion chopped
    • One Red Pepper chopped
    • 1/2 cup Peas
    • 1/2 cup Carrots cubed
    • 2 cups medium grain Rice a Spanish arroz or paella rice is perfect as well.
    • 4 cups Chicken stock warmed
    • 2 Bay leaves
    • 1 pinch Saffron
    • 2 Tbsp smoked sweet Paprika
    • 2 dried whole Chilies if desired.
    • Juice of one Lemon
    • ¼ cup Madeira

    Equipment

    • Heavy Pot with Lid

    Method
     

    1. Place the olive oil in a cast iron casserole (Le Cruset is perfect) or some pot with a cover that can go from stovetop to oven. Over medium heat bring the oil up to temperature, and then brown the chicken. Remove from oil and set aside.
    2. Now add sliced chorizo, garlic, chopped onion and chopped red pepper, peas and carrots and cook until onions are brown and soft. Add all spices and combine well.
    3. Add juice of lemon and the Madeira and allow alcohol to cook away. Then add the rice and coat thoroughly with oil. Add warmed stock and saffron, mix well and then add back the chicken and bring to a slight boil.
    4. Cover and put into a preheated 350 degree oven for 40-50 minutes. Remove from oven, stir and then recover and allow to rest on stove top for 5 minutes.

    Notes

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    Delicious Moroccan Chicken with Honey and Almonds

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    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.

    Ingredients:

    1 lb of Shallots or baby Onions. The frozen baby onions work very well, and save you a lot of prep time.

    1 Onion, chopped

    ½ tsp Saffron

    1 tsp ground Ginger

    ½ tsp ground Cinnamon

    8 Chicken Thighs, skinless, with bone in

    1 ½ Tbsp Honey

    4 oz blanched Almonds

    Salt and Black Pepper

    4 Tbsp Vegetable Oil

    Preparation:

    Heat the oil in a sturdy iron casserole pot, which has a top, and then sauté chopped onion until it is translucent. Stir in the saffron, ginger and cinnamon. Then add in the chicken, salt and pepper and coat well with the mixture. Allow it to cook slightly but watch it carefully that is doesn’t burn.

    Add in one cup of water, the shallot/baby onions, stir and allow to cook covered for 40 minutes.

    Remove the chicken pieces and set aside. Add in the honey and add a decent amount of additional black pepper and cook until the water is gone and the mixture is thick and caramelized. Then add back the chicken pieces, cover with the sauce, sprinkle on the almonds and serve with couscous.

    Delicious Moroccan Chicken with Honey and Almonds

    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.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 40 minutes
    Servings: 6
    Course: Main Course
    Cuisine: Morroccan
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb of Shallots or baby Onions. The frozen baby onions work very well and save you a lot of prep time.
    • 1 Onion chopped
    • ½ tsp Saffron
    • 1 tsp ground Ginger
    • ½ tsp ground Cinnamon
    • 8 Chicken Thighs skinless, with bone in
    • 1 ½ Tbsp Honey
    • 4 oz blanched Almonds
    • Salt and Black Pepper
    • 4 Tbsp Vegetable Oil

    Equipment

    • Dutch Oven or Heavy Pot

    Method
     

    1. Heat the oil in a sturdy iron casserole pot, which has a top, and then sauté chopped onion until it is translucent. Stir in the saffron, ginger and cinnamon. Then add in the chicken, salt and pepper and coat well with the mixture. Allow it to cook slightly but watch it carefully that is doesn’t burn.
    2. Add in one cup of water, the shallot/baby onions, stir and allow to cook covered for 40 minutes.
    3. Remove the chicken pieces and set aside. Add in the honey and add a decent amount of additional black pepper and cook until the water is gone and the mixture is thick and caramelized. Then add back the chicken pieces, cover with the sauce, sprinkle on the almonds and serve with couscous.

    Notes

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    Authentic Dutch Grandmother’s Chicken Recipe

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    I first had this dish in Amsterdam at a small Dutch restaurant off one of the canals in the Jordaan. This is a quaint area of canals, old homes, wonderful shops, and brown bars. I remember sitting by the window, watching the boats glide through the water as I enjoyed a steaming plate of this delightful chicken dish and a cold Dutch beer.

    Amsterdam is a melting pot of various cuisines. You can find any type of food there, ranging from Indonesian to Surinamese, but I’ve always really enjoyed the traditional Dutch cooking. There’s a certain comfort in the simplicity of the dishes, and they often evoke warm memories of home-cooked meals. Traditional Dutch recipes remind me of family gatherings, where hearty meals are shared among loved ones, emphasizing the importance of community.

    Kip in Dutch means chicken, and grand mere is grandmother, hence the name Grandmother’s Chicken. This dish is simple yet incredibly satisfying on a cold blustery evening served with boiled new potatoes and green beans. This kind of simple comfort food is very typical of Dutch home cooking.

    Ingredients:

    4 Chicken Breasts, boneless and trimmed of all fat, dusted in flour

    ½ lb of Bacon, chopped into 1 inch pieces

    1 medium Onion, sliced thinly

    ½ lb of Mushrooms, sliced

    1 cup of low sodium Chicken Broth

    2 Tbsp Butter

    Salt, freshly ground Black Pepper to taste

    Parsley, chopped

    Preparation:

    Begin by rendering down the bacon in a large skillet over medium heat. Once crispy, remove the bacon and set it aside, leaving the fat in the pan. Next, add the sliced onion to the hot bacon fat, stirring occasionally until they caramelize, which can take about 10 minutes. This process enhances their sweetness and adds depth to the dish. After caramelizing the onions, introduce the chicken breasts. Season them generously with salt and freshly ground black pepper, and make sure to brown them on all sides. This step is crucial as it locks in the juices, ensuring tender and flavorful chicken.

    Once the chicken is browned, transfer the skillet to a preheated 350-degree oven. Bake until the chicken is fully cooked, about 25-30 minutes, depending on the thickness of the breasts. To ensure the chicken remains juicy, remove it from the oven and transfer it to a cutting board or plate, covering it loosely with aluminum foil while you prepare the sauce.

    Back on the stovetop, add the chicken broth, reserved bacon, and sliced mushrooms to the skillet. Cook on medium heat, stirring occasionally, until the mushrooms are tender and the sauce reduces by half, which should take about 5-10 minutes. This reduction intensifies the flavors. Afterward, reduce the heat to a simmer, add the butter, and whisk it into the sauce until it melts and combines smoothly. Finally, pour the luscious sauce over the chicken, sprinkle with freshly chopped parsley, and serve alongside boiled new potatoes and green beans.

    How to Make Texas-Style Chili, Smoky and Delicious

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    This is one of many chili recipes I have tested, and I have refined it until I believe it’s just right. It’s made with chicken, but could just as easily be made with any meat you desire. It is also really good with beef.

    I like it because it is different, and doesn’t taste like your “run of the mill” chili.  As you will notice, it has beans.  

    Is this “real” Texas Chili?

    Real chili does not have beans, just meat, as any Texan will tell you, usually with a few choices words thrown in for impact. I felt I needed to clarify that so I don’t get hate mail. Of course, if you’re not from Texas, you can feel free to add beans.

    Here’s the perfect recipe to go with your chili, Quick and Spicy Jalapeño Cornbread Recipe

    Ingredients:

    1 lb. Chicken Thighs, Thighs or 1 lb cubed Beef

    4 cloves Garlic chopped

    1 large Onion, chopped

    1 cup Corn, frozen or fresh off the cob, optional

    1 can of Black Beans and/or 1 can of Pinto Beans

    1 large Red or Green Pepper, chopped

    3 Tbsp. Vegetable Oil

    2-4  Tbsp. Chili Powder

    1  Tbsp. Ground Cumin, only if you have not made your own chili powder.

    1 Tsp. Ground Coriander

    2 Tbsp. Worcestershire Sauce

    1 can of Tomato Paste, or chopped fresh Tomatoes

    ¼ cup Cider Vinegar

    1 bottle Beer

    2 Tbsp. Tequila, optional

    1 cup of strong chicken stock or beef stock if using beef.

    Preparation:

    Heat the oil in a heavy saucepan, add the onions and peppers, then the garlic and finally the dry spices. stir well and add meat and continue until just slightly browned. Add Worcestershire, vinegar, beer, tequila, Tomato paste and stock. 

    Cook over a slow simmer for 2 to 3 hours. Serve with corn tortillas, biscuits or Jalapeno Sweet Corn Bread.

    How to Make Texas-Style Chili

    This is one of many chili recipes I have tested, and I have refined it until I believe it’s just right. It’s made with chicken, but could just as easily be made with any meat you desire. It is also really good with beef.
    I like it because it is different, and doesn’t taste like your “run of the mill” chili.  As you will notice, it has beans.  

    Is this “real” Texas Chili?

    Real chili does not have beans, just meat, as any Texan will tell you, usually with a few choices words thrown in for impact. I felt I needed to clarify that so I don’t get hate mail. Of course, if you’re not from Texas, you can feel free to add beans.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 3 hours
    Servings: 8
    Course: Main Course
    Cuisine: American
    Ingredients Equipment Method Notes

    Ingredients
      

    • 1 lb. Chicken Thighs sliced or 1 lb Beef
    • 4 cloves Garlic chopped
    • 1 large Onion chopped
    • 1 can of Black Beans and/or 1 can of Pinto Beans
    • 1 large Red or Green Pepper chopped
    • 3 Tbsp. Vegetable Oil
    • 2-4 Tbsp. Chili Powder
    • 1 Tbsp. Ground Cumin only if you have not made your own chili powder.
    • 1 Tsp. Ground Coriander
    • 2 Tbsp. Worcestershire Sauce
    • 1 can of Tomato Paste
    • ¼ cup Cider Vinegar
    • 1 bottle Beer
    • 2 Tbsp. Tequila optional
    • 1 cup of strong chicken stock or beef stock if using beef.
    • 1 cup Corn Optional

    Equipment

    • Heavy Pot

    Method
     

    1. Heat the oil in a heavy saucepan, add the onions and peppers, then the garlic and finally the dry spices. stir well and add meat and continue until just slightly browned. Add Worcestershire, vinegar, beer, tequila, Tomato paste and stock.
    2. Cook over a slow simmer for 2 to 3 hours. Serve with corn tortillas, biscuits or Jalapeno Sweet Corn Bread.

    Notes

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