Tag Archives: Chicken

Chicken Satay with Charred Plum Compote and Cashew Pesto

Chicken Satay with Charred Plum Compote and Cashew Pesto
Serves 6
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Cook Time
2 hr
Cook Time
2 hr
Chicken and Marinade
  1. • 2 pounds boneless, skinless chicken thighs
  2. • 2 cups plain full-fat yogurt
  3. • 2 tablespoons grapeseed or vegetable oil
  4. • 3 tablespoons yellow or red miso paste
  5. • 1 teaspoon ground coriander
  6. • 1 teaspoon ground turmeric
  7. • 1 teaspoon ground black pepper
  8. • 2 cloves garlic, finely minced
  9. • 16 bamboo skewers, soaked in water
  10. • Vegetable oil for grill
Charred Plum Compote
  1. • 6 red plums, halved and pitted
  2. • 1/4 cup sherry vinegar
  3. • 1/4 cup brown sugar
  4. • 2 tablespoons light soy sauce
  5. • 1 tablespoon minced ginger
  6. • 1 cinnamon stick
  7. • Water as needed
Cashew Pesto
  1. • 1 serrano chili, seeded
  2. • 3 large garlic cloves
  3. • 2 tablespoons honey
  4. • 1 1/2 tablespoons minced lemongrass or lemongrass paste
  5. • 1 1/2 cups cashews
  6. • Zest and juice of one lime
  7. • 1 cup fresh mint leaves
  8. • 1 cup fresh parsley leaves
  9. • 1/2 cup fresh cilantro leaves
  10. • 1 tablespoon Sriracha sauce or other chili paste
  11. • 1 1/2 to 2 cups grapeseed oil or light olive oil
  12. • 1 teaspoon salt, if using unsalted cashews
  13. • Pepper
Instructions
  1. Slice chicken thighs into 2-inch strips, about 3 to 4 per thigh. Mix together yogurt and remaining ingredients. Pour over the chicken and mix well. Cover, chill and marinate at least 2 hours or overnight.
  2. For the plum compote: Heat a grill pan over medium-high heat and lightly brush the plum halves with oil. Grill, cut side down, for 3 to 4 minutes, or until plums release from the grill with slightly charred grill marks. Remove from the grill and cut into small dice, reserving 1/2 cup of the diced plums for garnish.
  3. In a saucepan, combine the plums and remaining ingredients, and bring to a boil. Reduce heat to medium-low and simmer 30 to 40 minutes, until the plums are broken down and reduced to a jam-like consistency. Add water as necessary if the compote begins to cook dry or burn. Remove the cinnamon stick. If you desire a smoother consistency, puree in a blender or with a stick blender.
  4. For the cashew pesto: Add all ingredients to a blender, with one cup of oil to start. Blend on medium speed until smooth. With the blender running, add remaining oil in a slow stream until a slightly thick paste is formed. Season with salt and pepper as needed.
  5. When ready to grill the chicken, heat a grill pan over medium-high heat. Remove chicken from marinade and wipe away any excess. Thread two pieces of chicken onto each skewer. Lightly brush the pan with oil. Grill the skewers until cooked through, about 4 to 5 minutes per side. Serve with pesto and compote as dipping sauces.
Notes
  1. © 2016 Le Creuset. All rights reserved.
Cooks Recipes http://recipe.cookswarehouse.com/

Roast Chicken with Lemon and Herbs

Roast Chicken with Lemon and Herbs
Serves 4
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Ingredients
  1. 1 (3 1/2- to 4-pound) chicken
  2. 4 lemons, cut in half
  3. 1 sprig each rosemary, thyme, oregano and parsley
  4. 2 teaspoons salt, divided
  5. 2 teaspoons pepper, divided
  6. 6 tablespoons olive oil, divided
  7. 1/2 cup chopped mixed herbs
  8. 8 shallots, peeled
  9. 16 baby parsnips, peeled
Instructions
  1. Preheat oven to 450 F.
  2. Rinse the chicken well and pat dry.
  3. Squeeze the juice from 2 lemon halves into the chicken cavity, and put the two halves in as well. Add the herb sprigs and 1 teaspoon each salt and pepper.
  4. Loosely tie the legs together with kitchen twine and tuck the wings under the chicken. Rub 3 tablespoons olive oil over the chicken to coat, then sprinkle with the chopped herbs and 1 teaspoon each salt and pepper.
  5. Coat the bottom of the braiser with the remaining olive oil. Place the chicken in the braiser and surround it with the shallots, parsnips and remaining lemon halves.
  6. Roast in the oven at 450 F for 15 minutes. Lower heat to 350 F and roast 45 minutes more, or until chicken is cooked through. Serve surrounded by the vegetables and lemons.
Notes
  1. Courtesy of Le Creuset America, ©2016
Cooks Recipes http://recipe.cookswarehouse.com/

Pozole (Chicken And Hominy Soup)

Pozole (Chicken And Hominy Soup)
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For the Pozole
  1. 1 whole chicken
  2. 1 whole white or yellow onion, cut in half
  3. 5 cloves garlic
  4. 2 tablespoons Knorr chicken bouillon
  5. 1 bay leaf
  6. Large can hominy (6lbs), strained
Green Pozole Sauce
  1. 1 pound tomatillos, husked and washed
  2. 1-5 serrano chiles, washed *quantity depends on how spicy you like it
  3. 4 garlic cloves, skin on
  4. 1 whole white or yellow onion
  5. Handful fresh cilantro
  6. Salt to taste
Garnishes
  1. 4-6 limes cut into quarters
  2. 10 radishes cut into slices
  3. ½ green cabbage, sliced thinly
  4. 1 white or yellow onion, finely diced
  5. 1 avocado, cut into strips or dice
  6. 1 package queso fresco, crumbled
  7. Dried oregano
  8. Dried piquin chile
  9. 1 package tostadas
FOR THE POZOLE
  1. Place the chicken, onion, garlic, bay leaves and Knor chicken bouillon and salt into a large stockpot; add enough water to cover the chicken. Over medium-high heat bring the water to a boil, allow the water to boil rapidly for 5-10 minutes, then cover the pot and reduce the heat. Simmer the soup till the chicken is done.
  2. When the chicken is cooked, remove the chicken from the pot and place in a large bowl to cool.
  3. Carefully strain the soup into a new stockpot to remove the seasoning ingredients (bay leave, onion and garlic) as well as any debris from the chicken.
  4. When the chicken is cool enough to handle, shred it into small pieces and return to the new stockpot. Now add the hominy and green sauce, cover and bring to a simmer; cook for an additional hour to soften the hominy and blend the flavors.
FOR THE GREEN SAUCE
  1. Heat a comal (griddle) or large cast iron skillet over medium-high heat.
  2. Place the tomatillos, onion, garlic cloves and Serrano chiles on the heated comal and char until blackened on all sides. *When the tomatillos begin releasing juices they are finished and should be removed from the hot comal.
  3. Transfer all of the charred ingredients to a blender and blend with the cilantro and salt. Blend until smooth.
  4. Taste and adjust accordingly.
SERVING
  1. Ladle a spoonful of soup into a bowl and serve alongside a platter of the garnishes.
Cooks Recipes http://recipe.cookswarehouse.com/