CHICKEN TIKKA MASALA

Posted in Poultry by sallybr

Made this twice already, delicious recipe that requires very little hands-on attention. A few hours in a low oven and you get tender, perfectly seasoned meat, with the perfect level of spice and subtle heat.

CHICKEN TIKKA MASALA
(inspired by several sources)

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1/2 cup plain, full-fat yogurt
2 tablespoons unsalted butter
2 tablespoons grape seed oil
1 large yellow onion, finely chopped
1 piece fresh ginger, grated to give about 1 tablespoon
1 tablespoon garam masala
2 teaspoons hot paprika
2 teaspoons kosher salt
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes (you will not use the full amount)
1/2 cup heavy cream
fresh cilantro leaves

Place the chicken pieces and yogurt in a bowl, toss well to coat the pieces. Cover and allow to sit in the fridge for a few hours (I like to do that early in the morning).

Heat the oven to 300°F. Melt the butter in the oil in a medium Dutch oven over medium-high heat. Add the onion and sauté until just beginning to brown. Add the ginger and sauté for another minute or two, then add the garam masala, paprika, and salt, stirring to incorporate and toast the spices. Stir in the tomato paste and diced tomatoes. I use about 3/4 of the can, I found that using the full amount is a bit too much, but if you rather not have leftover tomatoes, use the whole can.

Add the marinated chicken (with any yogurt marinade), stirring until everything is well mixed. Cover and bake for 2 and a half hours, covered. Open the pan, stir the pieces around and drizzle the heavy cream all over. Cook uncovered for 20 to 30 more minutes, depending on how much sauce you like, if you prefer a drier texture, cook it longer to evaporate more liquid. Serve with fresh cilantro sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: The picture of this dish does not make it justice. You’ll have to trust me, it is pretty awesome! If you like garlic, add some with the ginger. I rarely cook something just for me, but this was my lunch several days in a row. You know when you eat something and feel that it could be from a top-notch restaurant? That’s the feeling I had. First time I coupled it with brown rice, cucumbers and mango. Pure Nirvana on a plate!

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8May2025

THAI-STYLE GROUND CHICKEN WITH GREEN BEANS

Posted in Poultry by sallybr

If you have Thai basil – which is slightly more pungent than the regular kind – use it here. If you don’t, just go for the humble basil and call it a day. I am usually more of a ground turkey person, but lately I’ve been really enjoying ground chicken. It seems to retain moisture better and the flavor is just a tad milder. This type of recipe is one of my favorite lunches. High in protein, low in carbs, full of flavor. I change the veggies around, going from carrots to shredded cabbage, or snow peas. They all work, although the shredded cabbage tends to almost disappear, especially if you shave it super fine.

THAI-STYLE GROUND CHICKEN WITH GREEN BEANS
(from The Bewitching Kitchen)

1 pound ground chicken
3 tablespoons coconut aminos (or soy sauce)
2 tablespoons oyster sauce
1/2 tsp fish sauce
2 tablespoons grape seed oil
1 Serrano pepper, very finely chopped, remove seeds if you prefer less heat
1 shallot, finely minced
green beans, trimmed, cut into 2 inch pieces
Thai basil, chiffonade (or regular basil), amount to taste
cilantro leaves, coarsely chopped, amount to taste
salt and pepper to taste

Mix the coconut aminos or soy sauce with the oyster and fish sauce and reserve.

Heat the oil in a large nonstick skillet over medium heat. Add the Serrano pepper and shallot, and cook, stirring frequently, until fragrant. Add the ground chicken and cook, breaking it up into small bits, until it begins to brown on the outside, about 3 minutes. Add the green beans, cover, and cook for about 5 minutes.

Open the pan and check to see if the green beans are cooked to your liking. If not yet ready, cover and cook a couple of minutes more. I like mine really ‘al dente’. Stir in the reserved sauce and cook until the chicken is well coated, about 1 minute. Stir in the basil.

ENJOY!

to print the recipe, click here

Comments: If you use regular soy sauce (instead of low-sodium), it might be best to omit the fish sauce, as that is quite salty. I find the small amount when using coconut aminos is ok. As I mentioned, I do this basic recipe changing the veggies around. I also love to add chili crisp sauce, which is highly addictive. Love the sharp flavor it imparts to almost anything. I enjoyed it over shirataki noodles, but it is also perfect over steamed white rice. I have been known to enjoy leftovers on a corn tortilla… Don’t judge me, I can always call it fusion cuisine…

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5Mar2025

CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE

Posted in Poultry by sallybr

This is very rich with heavy cream, but if you don’t mind splurging a bit for a special meal, totally worth it. Boneless chicken breasts can dry up easily but in this method they stay moist and tender.

CHICKEN BREASTS IN CREAMY TURMERIC-MUSTARD SAUCE
(adapted from epicurious)

1 Tbsp. all-purpose flour
¾ tsp kosher salt, divided
1 + ½ tsp. ground turmeric, divided
2 skinless, boneless chicken breasts
2 Tbsp. extra-virgin olive oil, divided
2 medium shallots, thinly sliced
Herbes de Provence, to taste
1 cup heavy cream
2 Tbsp. whole grain mustard
1 Tbsp. honey
1 tsp. freshly ground pepper

Heat oven to 375°. Mix 1 Tbsp. all-purpose flour, ½ tsp salt and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle 2 skinless, boneless chicken breasts all over with flour mixture.

Heat 1 Tbsp. extra-virgin olive oil in a medium ovenproof skillet over medium-high. Cook chicken until golden brown on both sides, about 5 minutes per side; transfer to a plate. Reduce heat to medium; heat remaining 1 Tbsp. extra-virgin olive oil in same skillet. Cook the shallots sprinkled with Herbes de Provence until soft and fragrant. Add the heavy cream, turmeric, mustard, honey, black pepper and the remaining salt. Bring to a simmer, then return chicken and any accumulated juices to skillet.

Transfer skillet to oven and bake until sauce is slightly reduced and chicken is cooked through, 20–25 minutes.Remove skillet from oven (HANDLE WILL BE HOT!) and transfer chicken to a cutting board. Let rest 5 minutes, then slice against the grain ¼” thick. Return chicken to sauce, place back on the stove for a couple of minutes just to warm up the slices in the sauce. Serve right away.

ENJOY!

to print the recipe, click here

Comments: Normally I do not make recipes with so much cream and saturated fat, so this was a departure from the way we eat. It was delicious indeed! I was afraid the heavy cream would dry out too much during baking, uncovered, but it was not the case. Keep an eye on it, add a little water if it is getting burned. I love turmeric… And PLEASE be sure to remember the handle will be hot. I did not, and paid a painful price. Enough said.

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21Jan2025

CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI

Posted in Poultry by sallybr

In case this interests anyone, it is a Whole-30 recipe, meaning that all the items forbidden from that diet are absent. No gluten, no legumes, no soy, no cornstarch. But it was super tasty and felt light and satisfying at the same time. I don’t follow any particular nutritional system but tend to explore alternatives especially if they reduce carbs and saturated fat. This recipe will definitely go in our rotation, don’t let the Whole30 label scare you away.

CHICKEN STIR-FRY WITH CASHEWS AND BROCCOLI
(from The Bewitching Kitchen)

Whole 30 Friendly

1.25 pounds chicken breast tenders, cut in bite size pieces
2 tablespoons olive oil, divided
salt and pepper to taste
1 shallot, minced
1 head broccoli, chopped into small florets
8 oz can sliced water chestnuts, drained
1 cup cashews (I used raw, slightly roasted in a 350F oven)
red pepper flakes to taste

For the sauce
1/4 cup coconut aminos
1/4 cup chicken broth or water
1 tablespoon fresh ginger, peeled finely minced
2 teaspoons sesame oil
2 teaspoons arrowroot powder
Squeeze of lemon juice to finish

Add 1 tablespoon of oil in a large skillet over medium high heat. When hot, add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until browned and just cooked through. Remove to a plate. To the same pan add the additional tablespoon of oil and then the broccoli, water chestnuts and shallot. Season very lightly with salt and pepper and cook, stirring often, until the veggies have softened a bit.

Make the sauce by whisingk all the ingredients together in a bowl and set aside.

When the veggies are almost ready, add the chicken back to the pan and then add the sauce. Cook for a few minutes until the sauce has thickened. Add the cashews, and squeeze some lemon juice right before serving.

ENJOY!

to print the recipe, click here

Comments: Coconut aminos is the traditional ingredient used in place of soy sauce in Whole 30. It has a milder flavor and I believe it is less salty also. This recipe was a breeze to put together, and went quite well with our favorite rice (definitely NOT Whole 30 friendly), my quick and easy tahdig (recipe here).

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9Aug2024

AIR-FRYER CHICKEN SKEWERS

Posted in Air-Frying, Poultry by sallybr

Super simple preparation, the air-fryer shines to produce moist and tender chicken in less than 30 minutes (not counting marinating time, of course). You can add different spices, just keep the basic oil, lemon and yogurt base.

AIR-FRYER CHICKEN SKEWERS
(from The Bewitching Kitchen)

3 boneless chicken breasts, cut in 1 inch pieces
1/4 cup olive oil
1/4 cup lemon juice
1/2 cup yogurt, low-fat or full fat
1 Tablespoon apple cider vinegar
1 Tablespoon agave nectar
1 teaspoon Herbes de Provence
1/2 tsp black pepper
salt to taste
1 red bell pepper, cut in squares
olive oil spray

Make the marinade by whisking vigorously the olive oil, lemon juice, vinegar, yogurt, and agave nectar. Add the Herbes de Provence, pepper and salt, mix well.

Place the pieces of chicken in a bowl and add the marinade. Cover and refrigerate for a minimum of 30 minutes to 4 hours.

Soak wooden skewers in water while you marinate de meat. Make sure to you skewers that fit inside your air-fryer, or cut them in the appropriate length. Remove chicken from the marinade. Thread pieces of chicken and a couple of red bell pepper pieces in each skewer.

Turn fryer to 400F or as high as it will go. Spray the basket with olive oil, place the skewers inside, spray some more olive oil over them. Cook for 12 to 15 minutes. Remove them to a baking dish and cover with foil for 5 minutes. Uncover and serve.

ENJOY!

to print the recipe, click here

Comments: Another one for our rotation. Our fryer held 7 skewers with no issues, but smaller fryers might force you to cook in batches, so keep that in mind. If onions are not a problem for you, thread some together with the red bell pepper for even more flavor. You can also take this preparation heavily into Middle Eastern territory by incorporating cinnamon, turmeric, allspice, whatever you feel like.