CHICKEN THIGHS WITH APPLES AND SAGE

Posted in Poultry by sallybr

A real nice recipe that has Fall written all over it. I was inspired by a blogger I follow but was a bit disappointed when I made it exactly as published. So I tweaked things around and also incorporated a step in which the chicken is cooked under pressure, giving the wonderful melt-in-your-mouth texture I love. I will give you an alternative to skip the pressure cooking.

CHICKEN THIGHS WITH APPLES AND SAGE
(from The Bewitching Kitchen)

for the chicken:
1 Tbsp olive oil
6 boneless skinless chicken thighs
3/4 tsp each salt and black pepper, or to taste
3/4 tsp paprika

for the apples:
2 Tbsp olive oil
2 medium gala apples, cored and sliced thin
2 large stalks celery, sliced 1/4 inch thin
1 shallot, minced
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp each minced fresh thyme, rosemary and sage (or 1/2 tsp each dried)

for the sauce:
1 cup apple juice
1 Tbsp honey
1 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 1/2 tsp cornstarch dissolved in 1 tablespoon cold water, reserved

In liquid measuring cup whisk together the apple juice, honey, apple cider vinegar, and dijon mustard. If cooking chicken in a pressure cooker, separate that amount in two parts (no need to be exact, eye balling is fine).

Heat a skillet over medium high heat, or if using a pressure cooker, do this step right in the pan. Sprinkle chicken on both sides evenly with paprika, salt and pepper. Drizzle olive oil into skillet or pressure cooker, when very hot add the chicken and brown on both sides. If using a pressure cooker, add half of the cooking liquid, bring to a gentle boil, close the pan and cook under pressure for 12 minutes. Release pressure under running water, reserve the meat. If the liquid does not reach halfway up the pieces of chicken, complete that volume with water.

If cooking the chicken on a skillet, remove the pieces to a platter, add more oil to the pan, and sautee the celery, shallots and pieces of apple, seasoning with cinnamon and nutmeg. If cooking the chicken under pressure, sauté the apples and veggies using a clean skillet the same way described above. When the apples are soft, add the apple juice mixture, season with a little more salt and pepper, if so desired. Return the chicken to the pan. If the chicken was cooked in the pressure cooker, simply warm everything together for a couple of minutes, then add the cornstarch slurry and the fresh sage. Serve immediately. If the chicken was not prepared under pressure, simmer with the pan covered until fully tender, probably 15 minutes. Add the sage and the cornstarch slurry right before serving.

ENJOY!

to print the recipe, click here

Comments: We really loved this preparation for chicken, in fact I made it twice in the same week per husband’s request! I am totally comfortable with the pressure cooker, so for me it’s really not a big deal to use it, but I realize it can be intimidating. For this reason I included the instructions to cook without it. But there is something about the texture that I absolutely love. It gets tender and never rubbery. I like to start the pressure cooking step right away, because the veggies and apples are ready so quickly. Once the chicken has been cooking for 5 minutes I start sautéing the celery, shallots and apples, and everything comes to the finish line harmoniously. A little white rice, and steamed broccoli, nothing else needed…

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14Sep2024

GOCHUJANG GRILLED CHICKEN THIGHS

Posted in Poultry by sallybr

One of my favorite condiments, gochujang, that gorgeous bright red Korean paste that adds a ton of flavor when it joins any party… Brown food is not exactly photogenic, so don’t let the looks deceive you, these were delicious, and quite easy to prepare.

GOCHUJANG GRILLED CHICKEN THIGHS
(from The Bewitching Kitchen)

6 to 8 chicken thighs, boneless, skinless
For marinade:
1/4 cup gochujang
1/4 cup soy sauce
1 tablespoon brown sugar
Juice of 1/2 lime
1/2 tsp salt
1/2 tsp ground black pepper

Combine all the ingredients for the marinade in a small bowl.

In a large bowl or Ziploc bag, add the chicken thighs and the marinade. Toss well to combine until all the pieces are well coated. Marinade in the fridge for a couple of hours if you have the time, if not, 30 minutes will do.

Grill the chicken thighs 5 to 7 minutes per side, until fully cooked. Remove the pieces to a serving platter, cover with aluminum foil and allow to rest for 10 minutes before slicing.

ENJOY!

to print the recipe, click here

Comments: In that particular evening, I grilled half of the pieces of chicken using this marinade and half using a simpler concoction (olive oil, lemon juice, salt and pepper), which is Phil’s favorite. We were both very happy with our meals, for my taste the gochujang marinade is near perfect, spicy but not too much, super flavorful.

I hope you consider keeping a jar of gochujang in your fridge, you won’t regret it!

ONE YEAR AGO: Feta Eggs with Zucchini

TWO YEARS AGO: Poilane-Style Bread, a simplified version

THREE YEAR AGO: Broccoli Salad with Pomegranate Seeds and Tahini Dressing

FOUR YEARS AGO: Turkey-Spinach Meatballs with Cardamon-Tomato Sauce

FIVE YEARS AGO: British Baps, a Technical Challenge

SIX YEARS AGO: Japanese-Style Cupcakes with Cherry Blossom Icing

SEVEN YEARS AGO: Quick Weeknight Soups

EIGHT YEARS AGO: Sourdough Loaf with Cranberries and Walnuts

NINE YEARS AGO: Sichuan Pork Stir-Fry in Garlic Sauce

TEN YEARS AGO: Our Green Trip to Colorado

ELEVEN YEARS AGO: Ditalini Pasta Salad

TWELVE YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

THIRTEEN YEARS AGO: Post-workout Breakfast

FOURTEEN YEARS AGO: Semolina Barbecue Buns

FIFTEEN YEARS AGO: Lavash Crackers

24Jul2024

A TYPICAL DINNER AT THE BEWITCHING KITCHEN

Posted in Poultry, Rice and Grains, Salads, Veggies by sallybr

For the most part our food is super simple. We always opt for a main dish that involves meat (although about one day each week we go the vegetarian route), a starchy side, and veggies. We alternate cooking days, but both of us follow this approach for our meals. Today I share the exact dinner we had a couple of days ago, all preparations are simple and I’ve done them so often I don’t even need to look at the recipes.

STARTING WITH THE MAIN DISH

GRILLED CHICKEN THIGHS WITH YOGURT PAPRIKA MARINADE
(from The Bewitching Kitchen)

6 chicken thighs
1/2 cup yogurt (low-fat or full-fat)
1 tablespoon paprika
1 tsp salt
1 tablespoon agave nectar
squirt of lemon juice
drizzle of olive oil

Make the marinade by mixing all ingredients from yogurt to olive oil. Whisk well, add to the pieces of chicken, massaging them to coat well. Place in the fridge for at least a couple of hours.

When ready to grill, remove from the marinade, season lightly with additional salt (omit that if you ar not a “salt person”), and grill until done, on both sides.

ENJOY!

to print the recipe, click here

Comments: I make these all the time, actually. The paprika amount might seem excessive, but trust me, it is not. You can use part of it as smoked paprika, I just don’t like to use the full amount as the smoked version because I find it overpowering. They turned out very moist and tender. I tend to eye-ball everything, just making sure the pieces of chicken are well coated with the marinade until grilling time. If I remember, I go back and move them around a bit in the bag. Honey works in place of the agave nectar, and you can add garlic if you are a fan…

Moving on, the side dishes…

This is a total non-recipe. Slice juicy tomatoes, drizzle olive oil, balsamic vinegar, salt and pepper to taste. You are done! We are addicted to this, it shows up at our table very very often…

For the broccoli recipe, which I made probably once every week, click here. SIX MINUTES. Perfect broccoli every time. The version I make all the time is even simpler than the one from the past. After the broccoli is cooked for the total of 6 minutes, I transfer to a bowl, drizzle lemon juice and olive oil, eye-balling it all. Adjust seasoning with salt and pepper. DONE.

For my quick version of Persian rice, click here. Another constant presence at our table, as Phil simply adores it. So there you go, a typical dinner “chez nous”, I hope you incorporate some of these dishes into your weekly rotation!

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27Feb2024

ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE

Posted in Poultry by sallybr

This was my first time using fresh turmeric root, but will definitely not be the last!

ROASTED CHICKEN THIGHS WITH FRESH TURMERIC MARINADE
(adapted from No Crumbs Left)

1 tablespoon paprika
1 tablespoon ground coriander
2 teaspoons smoked paprika
2 teaspoons Aleppo pepper
1 teaspoons ground sumac
2 tablespoons grated fresh ginger
2 tablespoons grated fresh turmeric
8 bone-in, skin-on chicken thighs
2 teaspoons kosher salt
1 cup full-fat unsweetened coconut milk
⅓ cup olive oil
juice of one large lemon

In a small bowl, stir together the hot paprika, coriander, smoked paprika, Aleppo pepper and sumac.

Arrange the chicken thighs in a shallow container and sprinkle with 1 teaspoon of the salt. In a medium bowl, stir together the coconut milk, olive oil, lime juice, ginger, turmeric, and the remaining teaspoon of salt. Stir in the dry spice blend. Set aside about ½ cup of the marinade and refrigerate, then pour the remaining marinade over the chicken. Cover the chicken and refrigerate for at least 3 hours or up to overnight.

Heat the oven to 350°F. Line a large baking sheet with non-stick aluminum foil. Remove the marinated chicken from the refrigerator and let it come to room temperature.

Put the chicken, with its marinade, on the prepared baking sheet and bake covered for 45 minutes, or until starting to turn golden. Remove the baking sheet from the oven. Without disturbing the chicken, carefully pour the juices from the pan into a small bowl. Baste the chicken by spooning the juices over, then return the chicken to the oven, increase the temperature to 400F and bake for 20 minutes more or until golden brown.

Pour the reserved marinade into a small saucepan and simmer over medium heat until it has reduced by half. Serve the chicken drizzled with the reduced sauce.

ENJOY!

to print the recipe, click here

Comments: The inspiration for this recipe came from one of my favorite cookbooks, No Crumbs Left, by Terri Turner. Fresh turmeric has such amazing color, but be careful, it will stain your hands and fabric pretty badly. The chicken was moist and super flavorful, the mixture of spices did not overwhelm it at all. I have to admit that I reduced them quite a bit from the original recipe because we tend to like moderation when adding spices to our food. Teri recommends juicing both the ginger and the turmeric, but I decided it was way too much trouble to go through that. And quite messy too. If you have her cookbook, consider giving her method a try. If you don’t have her cookbook, you need to get it, totally worth it. Available here.

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21Oct2023

MISO-HONEY CHICKEN THIGHS

Posted in Poultry by sallybr

I cannot lie, I have a fascination with all things miso, both sweet and savory. In this preparation, the miso really comes through, so if you are part of my cheerleading team, MAKE IT! Sooner rather than later…

MISO-HONEY GRILLED CHICKEN THIGHS
(adapted from The New York Times)

4 tablespoons white miso
4 tablespoons mild honey
4 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons finely grated fresh ginger
2 teaspoons chili crisp
2 tablespoons canola oil
2 tablespoons water
8 boneless, skinless chicken thighs

Make the marinade: In a bowl, whisk together the miso, honey, soy sauce, rice vinegar, ginger, chili crisp sauce -garlic sauce, oil and water. Reserve a little bit of the marinade for serving.

Place the chicken in a shallow dish or zip-top bag and pour the remaining marinade over the top. Toss the chicken until coated and let marinate in the refrigerator for 30 minutes.

Grill the chicken for about 15 minutes, turning the pieces halfway through the cooking time. Serve with the reserved marinade. Adjust seasoning if needed, but remember miso is very salty so you should not need to add additional salt.

ENJOY!

to print the recipe, click here

Comments: This one goes into our regular rotation for sure, I love the flavor and the way the honey gives that amazing color to the meat as it grills. We enjoyed it with asparagus and air-fried cauliflower, and leftovers were still delicious next day, which is a real bonus. We love our leftovers…