Archive for the ‘Chicken’ Category

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Cajun Chicken Pasta for two


2011
10.09

Posted in Chicken, Pasta | No Comments »

I was looking for dinner ideas the other night and asked a colleague what his favorite chicken dish was. He replied “There is this Cajun Chicken dish my wife makes that I absolutely love” or something to that effect. Sounded good so this was how I went about it.

It turned out to be an excellent, rich chicken pasta with the perfect amount of spice. All the richness of something like a fetucini Alfredo I’d loved as a kid but have since somewhat outgrown. I think this would also make a great veggie version, removing the chicken in place of 2 cups of halved mushrooms or steamed asparagus tips. The recipe was derived from the one found here: http://allrecipes.com/recipe/cajun-chicken-pasta/detail.aspx

Ingredients

  • 2 skinless, boneless chicken breast halves
  • 2 teaspoons Cajun seasoning (below)
    • 3/4 teaspoon salt
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon paprika
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground black pepper
  • 2 tablespoons butter
  • 1/2 red bell pepper, chopped
  • 1/2 green bell pepper, chopped
  • 4 fresh baby bella mushrooms, sliced
  • 2 green onions, chopped
  • 1 cup heavy cream
  • 1/4 cup white wine
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon lemon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon fresh ground black pepper
  • 4 ounces linguine pasta
  • 1/4 cup grated Pecorino cheese (Parmesan or Romano works well too)
  • 1 tbsp chopped flat leaf Italian parsley

Directions

  1. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat.Place in fridge for 1/2 hour or so for absorption.
  2. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
  3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 3 to 4 minutes. Reduce heat.
  4. Remove 2 tablespoons of bell pepper for final garnish.
  5. Remove chicken and cut into 1/4 inch strips against grain. Return to pan.
  6. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat on med-low for 8 minutes (while the pasta is cooked) to allow sauce to thicken.
  7. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add pasta to pan with chicken and simmer on low for 4-5 minutes.
  8. Plate pasta, sprinkled with grated Parmesan cheese, bell peper and parsley. Enjoy with a nice glass of the open white!
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Murgh Curry (Chicken Curry Madras Style)


2011
07.11

Posted in Chicken, Indian | No Comments »

Been a while since I posted anything but I’ve made this at least three times since then. It’s very addictive. I’ll post an image later.

Ingredients

1 tablespoon coriander seeds
1 teaspoon cumin seeds
3/4 teaspoon fennel seeds
1/2 tablespoon red pepper flakes

1/4 teaspoon salt
2 cardamom pods (you might toast these as well)
1 teaspoon ground turmeric
2 tablespoon garlic paste or minced garlic
1-1/2 teaspoons ginger paste or minced ginger
1-3/4 pounds chicken cut into 1 1/2 inch cubes

6 tablespoons ghee (clarified butter), melted
3 tablespoons vegetable oil
2 large onions chopped

3/4 (13.5 ounce) can coconut milk
1 cup tomato sauce

4 fresh kaffir lime leaves
3/4 cinnamon stick

1 teaspoon garam masala
3/4 teaspoon sugar
2 tablespoons  warm water
2-1/4 teaspoons tamarind paste

Directions

  1. Toast the coriander, fennel and cumin seeds over medium-low heat for 3 minutes. Add pepper flakes and continue to toast until coriander begins to turn brown and pop. *Note: may need to cover after flakes are added as they will add some capzasin into the air burning eyes
  2. Transfer seeds, salt, cardamom, turmeric, garlic and ginger to a food processor. Add a tablespoon of water if needed. You should end up with a thick paste. Mix with cubed chicken in a bowl or bag until evenly coated.
  3. Heat a skillet over medium heat with the butter and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in the meat and fry for 1 or 2 minutes. Pour in 2/3 of the can of coconut milk and 1 cup of tomato sauce; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
  4. Stir in the remaining coconut milk and 1 cup of water, kaffir lime leaves, cinnamon stick. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the chicken is tender. Stir occasionally.
  5. Once the chicken is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 2 tablespoons of warm water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick before serving
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Thai Chicken Curry (With Extra Kaffir Lime Leaves Please!!)


2010
07.13

Posted in Chicken, Thai | 2 Comments »

So I have been craving this all day since I talked with my buddy Ali about different kinds of curry I enjoy and my newly attained Kaffir Lime tree from Four Winds Growers.

While their site was difficult to actually figure out HOW to buy the tree, at least for me, the shipping and received product made it more than worth the effort. The tree came with a great little booklet to get you started, and it has already doubled in size since I got it. I know I will get my moneys worth just from the bounty it will provide me this summer, and I hope to give it refuge indoors over the winter, to begin the process anew next spring. Time will tell if I have what it takes to keep this little guy alive. *fingers crossed*

So this is a very simple recipe but still one of my favorites. So here goes:

Ingredients

  • 1 tbs chopped ginger
  • 4-5 medium sized garlic cloves chopped
  • 1.5 lbs skinless chicken thighs
  • 1 large onion
  • 2 medium potatoes, cubed
  • 1/2 can of Maesri red curry paste
  • 1 can of JFC Coconut milk (seriously, don’t buy that Goya shit anymore)
  • 2 cups of freshly rendered chicken stock from last nights carcass… (or whatever you have)
  • 6 kaffir lime leaves (2-3 for mere mortals)

Directions

  1. Pop the onions, garlic and ginger in some olive oil on med high and cook until the onion is translucent.
  2. Add the curry paste and walk it around the pan a bit to get the garlic and kaffir lime rind all happy
  3. Add your chicken and stir, cooking just enough to lock in the chickeny goodness
  4. Add everything else, stir and put on med high until it starts to simmer
  5. Once simmering drop down to low and let that bad boy stew for about 20 minutes.
  6. Thats it. See…I told you it was easy

Can't you just smell it???

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Saag gosht


2010
04.10

Posted in Chicken, Indian | No Comments »

A quick, inexpensive and tasty meal. Here is the recipe for just the saag but it is great with chicken, lamb or even as a saag paneer.

Ingredients:

  • 1/2 cup butter
  • 2 teaspoons cumin seed
  • 1 Indian green chili pepper, seeded and diced
  • 2 cloves garlic, chopped
  • 2 tablespoons ground turmeric
  • 1 pound chopped fresh collard greens
  • 1 pound chopped fresh spinach
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt

Directions:

  1. In a large skillet, melt butter over medium-high heat, and cook and stir cumin seed, chili pepper, garlic, and turmeric until fragrant, about 2 minutes.
  2. Stir in the chopped collard greens and spinach a little at a time, adding the tougher parts first (the stems and thicker leaves). Continue to add greens, and cook and stir until all greens have been added and all are thoroughly wilted. Stir in the cumin, coriander, and salt. Cover; reduce heat and simmer until greens are tender, about 10 minutes, adding water as needed to keep the greens moist.
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Chicken Enchiladas


2010
01.13

Posted in Chicken, Ethnic, Mexican | No Comments »

Chicken Enchiladas, originally uploaded by balyho0o.

Is it STILL winter. OK well it’s only the start of January and already I’m longing for spring. What better way to dash those wintery blues than a nice spicey Tex Mex dish and a glass or two of vino? Anybody?…I didn’t think so. So anyway, I started out with a pretty standard recipe and tweaked it a bit to my own liking. notice the absence of sour cream, replaced by the goat’s milk yogurt. I really like the way this tases as opposed to bland ole sour cream. That is unless you have access to some nice mexican sour cream or Crema Agria, which has a nice rich flavor as well.

Ingredients

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Chicken Korma


2010
01.02

Posted in Chicken, Indian | No Comments »

Started out with a popular version of this Indian standard from allrecipes.com and made a few modifications. Using some leftover homemade broth I found that it needed salt at the end but came out quite tasty.

Chicken Korma

Ingredients

  • 1/4 cup cashew halves
  • 1 cup chicken broth

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