Traditional Moroccan Chicken Tagine: A Taste of Marrakech

June 30, 2026June 30, 2026Leave a comment

This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.

I liked using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.

Looking for another wonderful Moroccan dish, try Delicious Moroccan Chicken with Honey and Almonds

Ingredients:

3 pounds boneless, skinless Chicken Thighs, trimmed of excess fat.

3 Tbsp Olive Oil, for browning the chicken.

1 tsp Salt

1 1/2 tsp Smoked Paprika

1 1/2 tsp ground Ginger

1/2 Tbsp ground Cumin

1/2 Tbsp ground Coriander

1 1/2 tsp Turmeric

1/2 teaspoon ground Cinnamon, one whole stick for stewing.

1/8 tsp ground Cloves

1/8 teaspoon Nutmeg

Pinch of Saffron threads, crushed.

1 Onion, chopped

1/2 cup veggie or chicken broth

3 cloves Garlic, crushed and minced

1 cup pitted Green Olives

1/2 cup dried Apricots, sliced in half

1/4 cup Dates, pitted

1 preserved Lemon, insides removed and thinly sliced

Preparation:

Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.

Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.

Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.

Preheat your oven to 350F/180C.

While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.

Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.

Traditional Moroccan Chicken Tagine: A Taste of Marrakech

This is such a typical Moroccan dish, that the number of recipes are endless. After experimenting a bit, I felt that the balance of this dish was superior to other recipes I had tried.

I like using the Le Cruset to maintain the heat in the oven and allow the juices to drip back on the tagine while cooking.

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Prep Time 30

Cook Time 3

Servings: 6

Course: Main Course

Cuisine: Morroccan

Ingredients Equipment Method Notes

Ingredients

3 pounds boneless skinless Chicken Thighs, trimmed of excess fat.
3 Tbsp Olive Oil for browning the chicken.
1 tsp Salt
1 1/2 tsp Smoked Paprika
1 1/2 tsp ground Ginger
1/2 Tbsp ground Cumin
1/2 Tbsp ground Coriander
1 1/2 tsp Turmeric
1/2 teaspoon ground Cinnamon one whole stick for stewing.
1/8 tsp ground Cloves
1/8 teaspoon Nutmeg
Pinch of Saffron threads crushed.
1 Onion chopped
1/2 cup veggie or chicken broth
3 cloves Garlic crushed and minced
1 cup pitted Green Olives
1/2 cup dried Apricots sliced in half
1/4 cup Dates pitted
1 preserved Lemon insides removed and thinly sliced

Equipment

Heavy Pot with Lid

Method

Begin by preparing your spice mix and setting that aside. Then trim your chicken thighs of excess fat, and sprinkle them with about 1/3 of the spice mixture.
Prepare your preserved lemons, olives, and apricots and set aside. Chop your onions and garlic and set aside.
Heat the olive oil in a dutch oven and lightly brown the chicken in batches and set aside. Add in the onions and allow to lightly carmelize. Add garlic and sauté gently. Deglaze with the broth and very slightly reduce.
Preheat your oven to 350F/180C.
While onions are cooking, layer the chicken, reserved spice mixture and lemons, olives and apricots.
Pour the entire reduced onion mixture over the top of the heavy pot, add your crushed saffron and cinnamon stick and cover. Cook for 2-3 hours.

Notes

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Gai Pad Prik – Thai Chicken with Chilies

June 29, 2026June 30, 2026Leave a comment

On my many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate it every single day. It was such a simple dish, but the flavor was pure Thailand.

The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.

Local Tip:

A quick tip, when you’re in Thailand you’ll notice that Thais always keep the rice on the side and you should do that too because the rice is what can cool you down. If you mix it all together, then you’re going to get the full blast of the chilies.

Interested in another Thai classic dish, try Thai Chicken with Basil/ Gai Pad Prik Grapao- Top Thai Dish

Looking for the ultimate Thai dipping sauce, Nam Pla Prik, found on every table in Thailand, Authentic Thai Dipping Sauce Recipe

Ingredients:

¾ lb. skinless, boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.

2 Tbsp. of Peanut or another Vegetable oil

1/2 sliced large Onion

1/2 sliced sweet Red Pepper

3 cloves chopped Garlic

1 tbsp chopped fresh Ginger Root

4 finely chopped Thai Chilies, a few for garnish

Sauce:

1 Tbsp. Fish Sauce

1 Tbsp Golden Mountain Sauce

1 Tbsp Oyster Sauce

1/2 tsp Dark Soy Sauce

2 tsp. White Sugar, Brown Sugar or Palm Sugar

Preparation:

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.

Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.

Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Gai Pad Prik – Thai Chicken with Chilies

My many trips to Thailand, this was always my absolute favorite dish to have, and there were many days that I ate every single day. It was such a simple dish, but the flavor was pure Thailand.

The one thing that is standard about this dish is that it is always done with ground chicken. And, it is always very spicy. But, that’s why I love it.

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Prep Time 10

Cook Time 7

Servings: 4

Course: Main Course

Cuisine: Thai

Ingredients Equipment Method Notes

Ingredients

¾ lb. skinless boneless chicken breast or boneless skinless thighs, coarsely ground and marinated in about 1 Tbsp. of fish sauce, and 1 Tbsp. of light soy sauce.
2 Tbsp. of Peanut or another Vegetable oil
1/2 sliced large Onion
1/2 sliced sweet Red Pepper
3 cloves chopped Garlic
1 tbsp chopped fresh Ginger Root
4 finely chopped Thai Chilies a few for garnish
Sauce:
1 Tbsp. Fish Sauce
1 Tbsp Golden Mountain Sauce
1 Tbsp Oyster Sauce
1/2 tsp Dark Soy Sauce
2 tsp. White Sugar Brown Sugar or Palm Sugar

Equipment

Method

Start the heat under your wok, or a large skillet may also be used. After pan has heated for about 2 minutes, add the oil. Then quickly add the ginger and the garlic. Stir-fry for about 1 minute.
Add the onions and peppers, and cook until they soften slightly, then add the chicken and stir-fry until the pinkness is just gone. This takes only about 2 to 3 minutes.
Add the sauce and cook for 1 to 2 minutes. Serve with steamed Jasmine white or brown rice.

Notes

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Vietnamese Chicken With Ginger- Gà Kho Gừng

June 29, 2026June 29, 2026Leave a comment

I first tasted Vietnamese Ginger Chicken while visiting Da Nang. It was one of those simple, home-style dishes that doesn’t look particularly impressive at first glance, yet after a single bite you understand why it has remained a favorite in Vietnamese kitchens for generations.

Known as Gà Kho Gừng, this dish features chicken slowly braised in a sweet and savory sauce flavored with fish sauce, garlic, shallots, and generous amounts of fresh ginger. In Vietnamese, gà means chicken, while kho refers to the traditional braising and caramelizing technique that creates the dish’s rich, glossy sauce. Served with steamed rice, it is uncomplicated, deeply satisfying, and proof that some of the best meals are often the simplest.

This would be wonderful with the Vietnamese Garlic Noodles: A San Francisco Classic

They also make a wonderful version with catfish. And the versions in Da Nang are noticeably more spicy. Works for me.

Ingredients:

2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons palm sugar or white sugar
2 tablespoons neutral cooking oil
1/4 cup thinly sliced ginger
1 tablespoon Red Boat Fish Sauce
1 to 3 fresh Thai red chilies (left whole for less heat, or sliced for more heat; we add both)

Preparation:

Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.

Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)

As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.

Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.

Vietnamese Chicken With Ginger- Gà Kho Gừng

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Prep Time 10

Cook Time 30

Servings: 6

Course: Main Course

Cuisine: Vietnamese

Ingredients Equipment Method Notes

Ingredients

2 pounds bone-in chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons palm sugar or white sugar
2 tablespoons neutral cooking oil
1/4 cup thinly sliced ginger
1 tablespoon Red Boat Fish Sauce
1 to 3 fresh Thai red chilies left whole for less heat, or sliced for more heat; we add both

Equipment

Wok or Heavy Pan with Lid

Method

Cut thighs through the bone into 4-5 large pieces each, retaining at least some of the skin. Mix with salt, pepper and shallot powder (if using) and set aside.
Add sugar and oil to wok or pan and cook over medium-low heat, stirring constantly, until sugar melts and turns a dark brown, being careful not to burn it. (A well-seasoned wok is ideal, both so the caramelized meat doesn’t stick and so the sauce does not cook off.)
As soon as the sugar darkens, add the chicken pieces to the caramel and cook, stirring to coat the chicken in the caramel. When the chicken is starting to brown, stir in the ginger, fish sauce and 1/4 cup water. Cover and simmer over low heat until chicken has firmed up, about 20-30 minutes. It can also be done in the traditional clay pot, the
Nồi Đất.
Remove lid, add chilies and simmer until sauce is slightly reduced and chicken thoroughly cooked, about 5 minutes.

Notes

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Easy Chicken Lasagna Recipe with No Boil Noodles

June 16, 2026June 28, 2026Leave a comment

Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.

Another tip to save time:

Additionally, a pre cooked rotisserie chicken would be fine. But, here’s a tip, always save the carcass to make some chicken stock later.

It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results.

Looking for another one pan option, Ultimate Comfort Food: Tuna Casserole in 30 Minutes

Here’s an important tip to make this come together.

Because you need a lot of moisture to soften the noodles, there are two things you need to do. Soak the noodles in some hot water, and make sure you mix the three cups of soup with 3 cans of water. That’s it!

Ingredients

1 box No Boil Lasagna Noodles

3 cans Cream of Mushroom soup, mixed with 3 cans of water or broth.

1 Tbsp Poultry Seasoning, Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.

3 cups cooked Shredded chicken

1 1/2 cups Carrots, chopped.

1 1/2 cups Peas

1/2 Onion, chopped

1 Tbsp Olive oil

Freshly ground Black Pepper

Parmesan Cheese, or any cheese mixture you desire.

Preparation:

Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.

Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.

First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.

Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Easy Chicken Lasagna Recipe with No Boil Noodles

It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results.

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Prep Time 15

Cook Time 55

Servings: 6

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

1 box No Boil Lasagna Noodles
3 cans Cream of Mushroom soup mixed with 3 cans of water or broth.
1 Tbsp Poultry Seasoning Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.
3 cups cooked Shredded chicken
1 1/2 cups Carrots chopped.
1 1/2 cups Peas
1/2 Onion chopped
1 Tbsp Olive oil
Freshly ground Black Pepper
Parmesan Cheese or any cheese mixture you desire.

Equipment

Pyrex Baking Dish

Method

Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.
Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.
First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.
Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Notes

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How to Cook Delicious Collard Greens

March 28, 2025June 24, 2026Leave a comment

Greens are a very Southern thing. There are some that love them and some that aren’t so fond. After making and eating a lot of greens, I understand why. When they are bad, they can be really unpleasant.

I have to say that this recipe produced the best greens I’ve ever had. They were just perfect. The two things I instantly noticed in Grandma Grace’s recipe was cooking the meat with the broth and then adding the greens and the vinegar during the cooking process, rather than afterwards. Grace says, “the vinegar cuts the bitterness of the collards”.

Ingredients:

3 Ibs Collard Greens, to skip the process of washing and soaking whole greens, just buy the chopped greens in the bags. They are pre-washed and ready to go. I still pick them over to remove any larger stems.

1-2 smoked Ham hocks or smoked turkey leg. If unavailable, any smoked meat will do. I used smoked pork necks one time.

2 boxes Chicken Broth, about 8 cups.

1 Vidallia or sweet Onion

1 Red Bell pepper, chopped

1/3 cup Apple Cider Vinegar

2 Tbsp Garlic, minced

1 tsp Red pepper flakes

Salt, I like to wait until the greens have cooked a bit before I add the salt.

Preparation:

Add all ingredients, except the greens and the salt and cook on medium low heat until the meat is falling off or easily comes off the bone. When ham hocks are done remove them and put in a bowl to cool.

Using a slotted spoon look to see if there are any pieces of bone in the broth. Then, I add the collards a bit at a time into the broth and mash them down.

Bring to a boil and then turn to down to med/low, cover and cook for two hours. checking liquid and stirring occasionally.

After the ham hocks are cool, remove the meat and chop finely and add to the collards. I add the salt at this time and cook for about another 30 minutes to an hour.

How to Cook Delicious Collard Greens

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Prep Time 15

Cook Time 2

Servings: 8

Course: Side Dish

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

3 Ibs Collard Greens to skip the process of washing and soaking whole greens, just buy the chopped greens in the bags. They are pre-washed and ready to go. I still pick them over to remove any larger stems.
1-2 smoked Ham hocks or smoked turkey leg. If unavailable any smoked meat will do. I used smoked pork necks one time.
2 boxes Chicken Broth about 8 cups.
1 Vidallia or sweet Onion
1 Red Bell pepper chopped
1/3 cup Apple Cider Vinegar
2 Tbsp Garlic minced
1 tsp Red pepper flakes

Salt, I like to wait until the greens have cooked a bit before I add the salt.

Equipment

Large Pot

Method

Add all ingredients, except the greens and the salt and cook on medium low heat until the meat is falling off or easily comes off the bone. When ham hocks are done remove them and put in a bowl to cool.
Using a slotted spoon look to see if there are any pieces of bone in the broth. Then, I add the collards a bit at a time into the broth and mash them down.
Bring to a boil and then turn to down to med/low, cover and cook for two hours. checking liquid and stirring occasionally.
After the ham hocks are cool, remove the meat and chop finely and add to the collards. I add the salt at this time and cook for about another 30 minutes to an hour.

Notes

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Quick Singapore-style Stir-fried Noodles

March 21, 2025June 24, 2026Leave a comment

My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.

They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.

Top tip to make these noodles

You must have everything cut and prepped as this comes together very quickly. There won’t be any time to go and grab a missing ingedient.

Ingredients:

½ lb Ramein Noodles, rice vermicelli or thin spaghetti

1/2 tsp Toasted Sesame Seed Oil

1 cup sliced Shitake Mushrooms

½ cup thinly sliced Cabbage or Bok Choy

½ cup thinly sliced Carrots

½ cup thinly sliced Red Pepper

1 Tbsp Oil

1 cup sliced Onions

2 Tbsp shredded Ginger Root

4 cloves of Garlic, sliced

1 tsp Salt

2 tsp Curry Powder, 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.

½ tsp Turmeric

1 Tbsp Soy Sauce

Dash of Fish Sauce

1 tsp Sugar

3 Tbsp chopped Green Onions

1 Tbsp chopped Cilantro

Preparation:

Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.

Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.

Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.

Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.

Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

Quick Singapore-style Stir-fried Noodles

My friend was visiting from the UK and made this for dinner and it was off the charts. He is originally from Singapore and while this is not an authentic Singaporean dish, it is very good.They actually originated in Hong Kong and are a Cantonese creation, when Cantonese chefs added curry powder to rice vermicelli; the name “Singapore” was later applied despite the dish not being from Singapore. In the US, you can find them on most restaurant menus.

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Prep Time 15

Cook Time 5

Servings: 4

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

½ lb Ramein Noodles rice vermicelli or thin spaghetti
1/2 tsp Toasted Sesame Seed Oil
1 cup sliced Shitake Mushrooms
½ cup thinly sliced Cabbage or Bok Choy
½ cup thinly sliced Carrots
½ cup thinly sliced Red Pepper
1 Tbsp Oil
1 cup sliced Onions
2 Tbsp shredded Ginger Root
4 cloves of Garlic sliced
1 tsp Salt
2 tsp Curry Powder 1 Tbsp if you like it spicy. the best choice here is an Asian style curry powder, S&B from Japan is perfect.
½ tsp Turmeric
1 Tbsp Soy Sauce
Dash of Fish Sauce
1 tsp Sugar
3 Tbsp chopped Green Onions
1 Tbsp chopped Cilantro

Equipment

Method

Blanch noodles according to instructions, drain and rinse with cold water to wash off starch and drain. Do not overcook. Sprinkle a little sesame seed oil to coat, and set aside.
Slice the shitake mushrooms, bok choy, carrots, red pepper and toss individually in very hot wok to singe and then put aside. When all vegetables are done, you’re ready to finish the dish.
Add oil to smoking wok, and add in sliced onions, shredded ginger and garlic. Sauté until translucent and then add curry powder and turmeric (adjust according to taste) and toss to coat. Add salt and stir.
Add in your noodles and toss to coat noodles with spices. Add 2 tbsp of water to create steam. Season with soy sauce, dash of fish sauce and sugar.
Add back the vegetables to the noodles and toss on high heat so that noodles get a bit of crispness. When ready, scatter on chopped green onions and cilantro, toss and serve piping hot with chili paste.

Notes

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Easy One-Pot Spicy Cajun Fish Recipe

March 20, 2025June 24, 2026Leave a comment

This fish and rice is a fantastic one pot meal. It’s not difficult to throw together and can feed a fairly large group. It’s packed with flavor, and has a nice soft spicy flavor.

A few things to remember. You need a thicker filleted fish and a fish that has some fat. Cod is perfect, as are hake and monkfish. Halibut could work, but tuna would be a bit too dry.

If you’re not in the mood for fish, try this seriously good Cajun gumbo Smoky Gumbo Recipe: Perfect Your Roux

Ingredients:

1 1/2 lbs Cod, cut into fairly large pieces. Dusted with Old Bay Seasoning or a Cajun spice mix (Tony Chacheres is perfect) on both sides.

4 Tbsp Vegetable Oil

3 cloves Garlic, sliced

1 Large Onion, chopped

1 Red Pepper, chopped

1 Stalk Celery, chopped

1/4 tsp Cayenne Pepper

1/2 tsp Thyme

Pinch of Cloves

3 Bay Leaves

2 cups Medium Grain Rice

4 cups Vegetable Broth

Salt and Pepper to taste

Preparation:

Preheat your oven to 375F/190C

Heat 3 Tbsp of oil in a heavy Dutch oven (Le Cruset is perfect), that has a cover and can be put into the oven. Add the onion, garlic, red pepper and celery and salt and pepper and sauté until lightly browned.

While sautéing the vegetables, heat up a sauté pan with the remaining 1 Tbsp of oil and lightly sear your cod. Just 1 minutes per side and then set aside.

Add the rest of your ingredients to the Dutch oven, except the fish, rice and vegetable broth and sauté for 3-4 minutes.

Add the rice and sauté for 1 minutes, coating well. Add the broth and bring up to a simmer. Gently place the fish into the broth and put on the cover and into the oven for 35 minutes.

Remove from oven and allow to rest covered for 5-10 minutes and serve with hot sauce.

Easy One-Pot Spicy Cajun Cod Recipe

This is a fantastic one pot meal. It’s not difficult to throw together and can feed a fairly large group. It’s packed with flavor, and has a nice soft spicy flavor. A few things to remember. You need a thicker filleted fish and a fish that has some fat. Cod is perfect, as are hake and monkfish. Halibut could work, but tuna would be a bit too dry.

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Prep Time 15

Cook Time 45

Servings: 6

Course: Main Course

Cuisine: Cajun

Ingredients Equipment Method Notes

Ingredients

1 1/2 lbs Cod cut into fairly large pieces. Dusted with Old Bay Seasoning or a Cajun spice mix (Tony Chacheres is perfect) on both sides.
4 Tbsp Vegetable Oil
3 cloves Garlic sliced
1 Large Onion chopped
1 Red Pepper chopped
1 Stalk Celery chopped
1/4 tsp Cayenne Pepper
1/2 tsp Thyme
Pinch of Cloves
3 Bay Leaves
2 cups Medium Grain Rice
4 cups Vegetable Broth
Salt and Pepper to taste

Equipment

Heavy Ben Proof Pot with Lid

Method

Preheat your oven to 375F/190C
Heat 3 Tbsp of oil in a heavy Dutch oven (Le Cruset is perfect), that has a cover and can be put into the oven. Add the onion, garlic, red pepper and celery and salt and pepper and sauté until lightly browned.
While sautéing the vegetables, heat up a sauté pan with the remaining 1 Tbsp of oil and lightly sear your cod. Just 1 minutes per side and then set aside.
Add the rest of your ingredients to the Dutch oven, except the fish, rice and vegetable broth and sauté for 3-4 minutes.
Add the rice and sauté for 1 minutes, coating well. Add the broth and bring up to a simmer. Gently place the fish into the broth and put on the cover and into the oven for 35 minutes.
Remove from oven and allow to rest covered for 5-10 minutes and serve with hot sauce.

Notes

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Kung Pao Chicken- Authentic Sichuan Recipe

March 18, 2025June 24, 2026Leave 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

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Prep Time 10

Cook Time 10

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

Method

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.

Notes

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Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

March 15, 2025July 1, 2026Leave a comment

This Yunnanese dish is wonderful. So many layered flavors. You have the smoky flavor of the seared chilies, the slight spicy bite of the white pepper and then the crispy pork belly. The green onions and garlic chives come in at the end for a kick of freshness.

If you can get the flowering chives, they work very well, but standard garlic chives are fine. Both can be found in most Asian markets. If neither are available, just sub normal chives.

Note: You can also use pork tenderloin in place of the pork belly.

Ingredients:

1/2 lb Pork belly, sliced into strips.

1/2 lb Chicken breast, sliced thinly.

5 cloves Garlic, minced

2 inch piece Ginger, peeled and minced.

7-8 Xiao mi la Chilies, sub other dried chilies if you need to.

1/4 tsp ground White Pepper

1 Tbsp Soy sauce

1 Tbsp Rice Wine

4-5 Scallions, cut into 1 inch pieces

1/4 cup Garlic chives, cut into 1/2 inch pieces.

1 tsp Sesame oil

Preparation:

Begin by preparing all your veggies and meat, as the cooking goes fast.

Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.

Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.

Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

Quick Pork Belly and Chicken Stir-Fry with Garlic Chives

Print Recipe Pin Recipe

Prep Time 10

Cook Time 8

Servings: 4

Course: Main Course

Cuisine: Chinese

Ingredients Equipment Method Notes

Ingredients

1/2 lb Pork belly sliced into strips.
1/2 lb Chicken breast sliced thinly.
5 cloves Garlic minced
2 inch piece Ginger peeled and minced.
7-8 Xiao mi la Chilies sub other dried chilies if you need to.
1/4 tsp ground White Pepper
1 Tbsp Soy sauce
1 Tbsp Rice Wine
4-5 Scallions cut into 1 inch pieces
1/4 cup Garlic chives cut into 1/2 inch pieces.
1 tsp Sesame oil

Equipment

Method

Begin by preparing all your veggies and meat, as the cooking goes fast.
Heat your wok to smoking hot. Add oil, then pork belly and cook until crisp.
Add chilies, white pepper, garlic, ginger and chicken. Stir fry until chicken is cooked.
Add green onions, chives, soy and rice wine, stir fry and finish with sesame oil. Serve with steamed rice.

Notes

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Simple Roasted Chicken Recipe: A French Classic

March 15, 2025June 24, 2026Leave 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

Cook Time 1 30

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

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.

Notes

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