Posts tagged ‘chicken’

Chicken Sambal – A small batch

As defined by Wikipedia
Sambal
is a chili based sauce which is normally used as a condiment. Sambals are popular in Indonesia, Malaysia, Singapore, the southern Philippines and Sri Lanka, as well as in the Netherlands and in Suriname through Indonesian influence. It is typically made from a variety of peppers, although chili peppers are the most common. It is sometimes a substitute for fresh chilies. It can be extremely spicy for the uninitiated. Some ready-made sambals are available at exotic food markets or gourmet departments in supermarkets in many countries.

After my friend Karen expressed her dissatisfaction over her results in making Shrimp Sambal, I took it as a challenge to create a Western-style, home cook friendly recipe for this exotic dish. I decided to make a chicken version, since that’s what I had in the freezer. Though the result was flavorful, I now understand Karen’s complaints. Something was definitely missing and this recipe will most certainly be altered and updated the next time I attempt it. I’m thinking it’s the prepared Sambal paste that is falling short.

1 chicken breast, sliced
1 teaspoon fresh ginger, grated
1 small onion, sliced
2-3 cloves garlic, grated
1/2 cup crushed tomatoes
1 tablespoon Sambal paste (more or less depending on your taste for spicy)
1 tablespoon tamarind pulp*
2 lime leaves, julienned*
1/2 stalk lemon grass; bruised and sliced in half
1 tablespoon brown sugar
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
oil for sautéing

* Substitution options for hard to find ingredients: two prunes with 1 teaspoon lemon or lime juice, pureed for tamarind paste; lime zest for lime leaves.

Heat oil in pan
sauté onions until translucent
add the garlic, ginger, and lemongrass; sauté briefly
add sugar and spices and sauté until fragrant
add the chicken slices and sauté 4-5 minutes
add Sambal and tamarind pulp
continue to sauté for a few minutes ensuring all ingredients are mixed well
add tomato and combine well
mix well and simmer until chicken is done
don’t forget to remove the lemon grass before serving

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March 17, 2011 at 3:49 pm Leave a comment

Teriyaki – A small batch

teriyaki

Teriyaki salmon with baby bok choy

Chicken or Salmon
2 thin chicken breasts or 2 salmon steaks or fillets
1/3 cup Teriyaki Sauce
oil for sautéing

Marinate protein in 2 or 3 tablespoons of teriyaki sauce for about 30 minutes
remove protein from marinade, allow extra sauce to drip off, and pat dry with a paper towel

Heat oil in heavy-bottomed skillet
pan fry approximately 3-4 minutes
flip and add sauce to pan, simmer to thicken sauce
and serve

If you are unsure how to tell if the fish is done, stick the tip of a small knife into the center of the fish and take a peak inside to see if it’s still raw. If you are still not sure, place the tip of the knife to you lip, if it’s warm to the touch, the fish is done.

March 3, 2011 at 11:03 pm Leave a comment

Tom kha gai – A small batch

aka Tom yum gai or Thai-style Hot and Sour Chicken Soup

My use of coconut milk in the recipe is the reason for the specific title. This is definitely not an authentic recipe, since I’ve omitted or exchanged a few traditional, but hard to find ingredients. The lemon grass was hard enough to track down; I didn’t even attempt to find kaffir lime leaves or galanga at my local supermarket. But, I think this comes pretty close, and is very satisfying.

2 cups chicken broth
1/2 cup water
1 stalk lemon grass, cut into 2 inch pieces
1 inch fresh ginger, sliced
2-3 pieces lime zest, julienned
1 garlic clove, bruised
1 1/2 teaspoon nahm plah (fish sauce)
1 1/2 teaspoon sugar
1  5 ounce can unsweetened coconut milk
1 can straw mushrooms, drained
1 can baby corn, drained
1/4 cup lime juice (in a pinch I’ve used lemon juice with success)
1 cup cooked chicken, cubed or shredded
1/4 teaspoon chili flakes (or a good squirt of Rooster Sauce to taste)
cilantro, chopped handful for garnish (optional)

Add to a pot broth, water, lemon grass, ginger, zest, garlic, fish sauce, chili flakes, and sugar
bring to a boil and simmer for 10 minutes
remove lemon grass, ginger, zest, and garlic from broth

Add coconut milk, mushrooms, corn, chicken, and lime juice
stir, heat through, and serve

February 6, 2011 at 3:57 pm Leave a comment

Chicken Tikka Masala – A small batch

tikka-masala

This recipe has been reworked to shorten the ingredients list, to simplify the steps, as well as reduce the carbs without changing the flavor.

Chicken
2 chicken breast, boneless and skinless, cut into 1″ strips
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/2 teaspoon salt
1/2 cup plain yogurt
1 large clove garlic, grated or put through a garlic press
1 teaspoon fresh ginger, grated

Combine all the ingredients listed, making sure to coat the chicken breast well, and set aside in the refrigerator for at least 30 – 60 minutes

Heat oil in a large skillet
place the chicken into the hot oil
cook until brown
remove from pan and set aside
let them rest a few minutes while you make the sauce

Sauce
1/2 an onion, finely diced
1 large clove garlic, grated or put through a garlic press
2 teaspoons fresh ginger, grated
large pinch of red pepper flakes
1 tablespoon garam masala or prepared curry powder
1  14 ounce can crushed tomato
1 teaspoon sugar
3/4 cup heavy cream
salt and pepper
1/4 cup fresh cilantro, chopped

When you’re ready to cook the sauce
heat oil in large skillet
add onion, cooking until light golden brown
add garlic, ginger, and pepper flakes, stir and cook for about a minute
add spices, and sugar, stir and cook for about a minute
add crushed tomatoes
bring to boil, reduce heat to medium-low and simmer for a few minutes
stir in cream and return to simmer

While sauce simmers, cut browned chicken into cubes
stir into sauce
simmer for approximate 10 minutes, stirring occasionally
adjust seasoning to taste

Garnish with cilantro

The entire recipe = 21 carbs, making 2 good sized portions

I served the chicken with naan bread that were only 4″ wide. Each = 13 carbs

January 29, 2011 at 11:45 am Leave a comment

Moroccan Chicken with Couscous – A small batch

IMG_20160905_093356

4 chicken thighs, bone in and skinless
2 carrots, quartered and cut into 2 inch lengths (or a generous cup of baby carrots)
1 onion, thinly sliced
1 zucchini, quartered and cut into 2 inch lengths
1 small turnip, peeled and cut into chunks (or a cup of frozen) optional
1 rib celery, sliced, optional
1  14 ounce diced tomatoes
1  8 ounce can chickpeas, drained and rinsed (or half a large can)
1 1/2 cup chicken stock
1/2 cup raisins
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon cinnamon
chili powder to taste
salt and pepper to taste
Couscous, 2 servings prepared

Prepare the couscous for two servings per the directions and set aside

In a large pot, combine everything but the zucchini and couscous
stir well
bring to a simmer and cook for 15 minutes
add zucchini and cook for an additional 15 minutes

This recipe can easily be doubled by using 8 thighs, adding 1/2 cup water, and using an entire large can of chickpeas

This recipe was inspired by one done on Martha Stewart’s Everyday Foods TV show. It’s been reduced to a small batch, since the cooked veggies don’t hold up well to freezing and reheating.

January 18, 2011 at 12:48 am Leave a comment

Chicken a La King – A small batch

This brings back memories of my childhood; my dad breaking open a can of Swanson’s for a Sunday lunch. Served with a slice of bread, to wipe the bowl clean, yum… This version is lighter, chock full of veggies, and missing the stabilizers listed on the side of the can.

1 medium onion, chopped
1 green pepper, chopped
1 small package mushrooms, sliced
1 rib celery, chopped
1 clove garlic, minced
2 tablespoons butter
2 tablespoons oil
1/4 cup flour
1 cup milk
1 cup chicken stock
1 1/2 to 2 cups cooked chicken, pulled into pieces
1 small jars pimentos
salt and pepper to taste

Put butter and oil in a Dutch oven
sauté onions, pepper, celery, mushrooms, and garlic until soft
stir in flour, salt and pepper, and cook for a minute
add stock and milk, stirring well to remove the lumps
heat until boiling
reduce heat, add chicken and pimentos
stir well and simmer until desired thickness

Serve with bread or over rice

December 16, 2010 at 6:13 pm Leave a comment

Roast Chicken

As the commercial asks ‘Are you roasterphobic?’ I love a roast chicken. No, that’s not completely true. I love the crispy chicken skin you get with a roast chicken. Then rolling some Bavarian style potato dumplings around in the seasoned chicken fat… Yum…

Preheat oven to 375°

remove the wrapped chicken parts from the cavity of the chicken
wash well with cool water
salt and pepper both the inside and outside of the chicken well
sprinkle with paprika
place in a roasting pan
roast for 1 1/2 hours

Many people truss the bird and season with all kinds of things. I don’t bother. This is nice and simple, and oh so satisfying.

October 26, 2010 at 12:36 pm Leave a comment

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