Archive for the 'kosher chicken dishes' Category

04
Jul
12

Grilled Chicken Breasts with Grapefruit Glaze


From Food & Wine‘s: Quick from Scratch Chicken Cookbook:

Grilled Chicken Breasts with Grapefruit Glaze

Simply prepared yet special, those chicken breasts are grilled and basted with
a bitter, tart, and sweet glaze.

Prep Time 5 minutes          Cook Time 20 minutes          Serves 4

Ingredients

  • 2 cloves garlic, minced
  • 1 teaspoon grapefruit zest (from about 1/2 grapefruit)
  • 1/2 cup grapefruit juice (from 1 grapefruit)
  • 1 tablespoon cooking oil
  • 2 tablespoons honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 4 bone-in chicken breasts (about 2 1/4 pounds in all)

Directions

  1. Light the grill. In a small bowl, combine the garlic. grapefruit zest, grapefruit juice, oil, honey, salt, and pepper.
  2. Grill the chicken breasts over moderately high heat, brushing frequently with the glaze, for 8 minutes. Turn and cook, brushing with more glaze, until the chicken is just done, 10 to 12 minutes longer. Remove.
  3. In a small stainless steel saucepan, bring the remaining glaze to a boil. Boil for about 1 minute, remove from the heat, and pour over the grilled chicken.

–OoOX0XOoO–

MENU SUGGESTIONS

Since the chicken breasts don’t have a l;ot of sauce, serve a juicy vegetable such as grilled or sauteed summer squash or zucchini alongside.

VARIATION

Grilled Chicken Breasts with Citrus Glaze

Use a combination of citrus juices, such as orange, lemon, or lime instead of all or part of the grapefruit juice.

–OoOX0XOoO––OoOX0XOoO––OoOX0XOoO–

WINE RECOMMENDATION

The crisp acidity, effervescence and moderate alcohol level of a brut Champagne from France or a sparkling wine from California will be perfect with the smoky taste of the chicken and with the high acidity of the grapefruit juice.

–OoOX0XOoO–

Enjoy, gentle reader, enjoy!!!

CS

11
Jun
12

Spicy Aromatic Chicken


Some dishes not only taste great, not only smell great, they are also easy to prepare. What could be better than combine all three for a summer meal when you want to stay away from the kitchen heat as much as possible?

I found the following recipe in The Big Book of One Pot:

Spicy Aromatic Chicken

Serves 4

Ingredients

  • 4-8 chicken pieces skinned
  • 1/2 lemon, cut into wedges
  • 4 tablespoons olive oil
  • 1 onion, coarsley chopped
  • 2 large garlic cloves, finely chopped
  • 1/2 cup dry white wine
  • 14 ounces canned chopped tomatoes in juice
  • pinch of sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon  ground cloves
  • 1/2 teaspoon ground allspice
  • 14 ounces canned artichoke hearts, drained
  • 8 black olives, pitted
  • salt and pepper, to taste

Directions

  1. Rub the chicken pieces with the lemon. Heat the oil in a large, flameproof casserole or lidded skillet. Add the onion and garlic and cook for 5 minutes, until softened. Add the chicken pieces and cook for 5-10 minutes until browned on all sides.
  2. Pour in the wine and add the tomatoes with their juice, along with the sugar, cinnamon, cloves, allspice, salt and pepper and bring to a boil. Cover the the casserole and simmer for 45 minutes to 1 hour, until the chicken is tender.
  3. Meanwhile,cut the artichoke hearts in half. Add the artichokes and the olives to the casserole about 10 minutes before the end of cooking, and continue to simmer until heated through. Serve hot.

Your kitchen will be filled with an inviting aroma, your palate will enjoy it. What more could you ask?

Enjoy, gentle reader, enjoy!

CS

21
Feb
12

Chicken With Wine & Tarragon


Those of you who’ve read this pages before know I am very partial to cooking with wine. When I came across this recipe in the 2009 edition Food & Wine: Quick From Scratch Chicken Cookbook, I knew I found an easy to prepare, delicious, dish which I slightly adapted to make it kosher:

Photo by: Melanie Acevedo, on page 86

Chicken with Wine & Tarragon

Yields: 4

Ingredients

  • 3 tablespoons dry wine
  • 2 teaspoons dry tarragon
  • 3 – 3 1/2 pound chicken quartered
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 1 tablespoon margarine, cut into 4 pieces
  • 1/4 cup water

Directions

  1. Heat the oven to 375 F. In a small glass or stainless steel bowl, combine 2 tablespoons of the wine and 1/e teaspoon of the tarragon. Set aside
  2. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of margarine.
  3. Cook the chicken for 15 minutes and then sprinkle the remaining 1 1/4 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer. Remove the breasts and cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven, return the breasts to the pan.
  4. Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
  5. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the reserved wine and tarragon mixture and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 3 tablespoons, about 3 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Enjoy, gentle reader, enjoy! I plan to make it this evening and I know I will enjoy it.

CS

16
Jan
12

Chicken and Cavatelli


Perfect comfort food for these cold winter days, delicious too! I found this recipe in Food & Wine: Qick from Scratch Chicken Cookbook:

Chicken and Cavatelli

So comforting, this dish reminds us of Grandma’s chicken and dumplings. In fact you can substitute frozen dumplings for cavatelli.

Ingredients

  • 5 cups canned low-sodium chicken broth or homemade stock
  • 1 bay leaf
  • 1 onion, cut into thin slices
  • 2 ribs celery, cut into 1/2 inch pieces
  • 3 carrots, cut into 1/2 inch pieces
  • 1 teaspoon dried sage
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 4 bone-in chicken breasts (about 2 1/4 lb in all)
  • 1/4 lb frozen cavatelli, egg noodles or dumplings
  • 2 tablespoons margarine, softened
  • 2 tablespoons flour

I made it with homemade dumplings last eve... Mmmmmmm!

Directions

  1. In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
  2. Meanwhile in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain
  3. In a small bowl, stir the margarine and flour together to form a paste. Remove the bay leaf from the pot. push the chicken to the side and then whisk the margarine mixture into the liquid. Simmer until thickened, 1 or 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.

Frozen Pasta

Several brands of frozen cavatelli, flat egg noodles or gnocchi are available in supermarkets. Unlike dried pasta, these products have an appealing doughty chew that we find just right with this type of saucy stew. Cook the the frozen pasta separately according to package instructions, drain, and then stir into the pot with the chicken.

Coming back last evening, from a very cold day, making the above recipe with my own homemade dumplings was comforting and delicious.

Enjoy, gentle reader, enjoy!

CS

31
Oct
11

Recipes We’ve Enjoyed During the Holy Days – Part 1


I cooked up a storm this season since we’ve had lots of guests at meals meal during the Holy Days. These can, however, be made and enjoyed at any time and they’ll be perfect no matter what the occasion!

Let me start with an appetizer that went over very well:

Sesame Chicken Toasts

Serves 12

Photo from: Simply Southern - With a Dash of Kosher Soul

Ingredients

  • 4 boneless skinless chicken thighs
  • 1 boneless skinless chicken breast half
  • 1 egg, beaten
  • 3 green onions, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons chopped cilantro
  • 1/4 cup chicken broth
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 12-15 slices white sandwich bread, crust removed and cut into 8 triangles
  • 1/2 cup sesame seeds
  • Vegetable oil

Directions

  1. Process chicken in food processor until finely chopped. Add egg, green onion, garlic, cilantro, broth, pepper, and salt. Pulse a few times to mix well.
  2. Scatter sesame seeds onto a plate. Sread a thick layer of chicken mixture over bread pieces. Press spread side into seeds making an even covering.
  3. Heat 1/2 oil in a skillet until hot. Quickly fry triangles for 2-3 minutes on both sides. turning once until golden browned. Drain toasts on paper towels.

Toast may be prepared in advance. Store in refrigerator for 3 days or frozen up to a month. Thaw overninght in refrigerator. Reheat in hot oven for 5 minutes.

Roasted Summer Vegetables

(Adapted from The Big Book of One Pot)

Serves 4

Photo from: The Big Book of One Pot

Ingredients

  • 2 tablespoons olive oil
  • 1 fennel bulb, cut into wedges
  • 2 red onions, cut into wedges
  • 2 beefsteak tomatoes, cut into wedges
  • 1 eggplant, thickly sliced
  • 2 zucchini, thickly sliced
  • 1 yellow bell pepper, seeded and cut into chunks
  • 1 red bell pepper, seeded and cut into chunks
  • 1 orange bell pepper, seeded and cut into chunks
  • 4 garlic cloves
  • 4 fresh rosemary sprigs
  • ground black pepper
  • crusty bread, to serve

Directions

  1. Brush an ovenproof dish with a little oil. Arrange the fennel, onions, tomatoes, eggplant, zucchini and bell peppers in the dish and tuck the garlic cloves and rosemary sprigs among them.Drizzle with the remaining oil and season to taste with pepper.
  2. Roast the vegetables in a preheated oven at 400 F, for 10 minutes. Turn the vegetables over, return the dish to the oven and roast for another 10-15 minutes or until the vegetables are tender and beginning to turn golden brown.
  3. Serve the vegetables straight from the dish or transfer to a warm serving platter. Serve immediately, with crusty bread to soak up the juices.

(Adapted from: The Big Book of One Pot. When I made this dish I tripled it, as we had 11 people at the particular meal).

My guests were very pleased with the above dishes, I hope you will enjoy as well.

SYR

09
May
11

Chicken Tajine


This recipe is a delicious meal all by itself and it’s made in one pot, there is less cleaning and it’s an easier dinner to prepare. What could be more satisfying than the delicious aromas of healthy cooking wafting through the kitchen, especially when it’s all done with little effort? There are many versions of this dish; last eve some Moroccan friends, visiting from Israel, came over and this is the variation I made.

Chicken Tajine

Yield: 4 servings

Ingredients

  • 2 tbsp olive oil.
  • 1 onion, cut into small wedges
  • 4 garlic cloves, sliced
  • 1 lb chicken cutlets
  • 1 tsp cumin
  • 2 cinnamon sticks
  • 1 tbsp whole wheat flour
  • 8 oz zucchini, diced
  • 1 red bell pepper, seeded, chopped
  • 3 oz portobello mushrooms, chopped
  • 2 tbsp tomato sauce
  • 2 1/2 cups chicken broth (see CS’ Chicken Broth)
  • 10 oz chickpeas
  • 1/3 cup dried apricots, chopped
  • 1/3 cup prunes, chopped
  • 1/2 cup dates, sliced
  • salt and pepper to taste
Directions
  1. Heat oil in a large pan over medium heat, add the onion and garlic and cook for three minutes, stir frequently.
  2. Add the chicken and cook, stirring constantly, for an additional 5 minutes. until all sides are seared.
  3. Add the cumin and the cinnamon sticks after the first 2 1/2 minutes.
  4. Sprinkle in the flour, stir constantly, for another 2 minutes.
  5. Add the zucchini, the bell peeper and mushrooms. Cook for an additional 2 minutes, stirring constantly.
  6. Blend the tomato paste with the chicken broth, stir into pan, bring to a boil.
  7. Reduce heat and add the chickpeas, apricots, prunes, and dates. Cover and simmer for 20 minutes or until chicken is tender.
  8. Season with salt and pepper to taste.
  9. Garnish  with chopped cilantro or parsley (I used cilantro) and serve immediately.
We paired it with with a Willm Gewurztraminer 2008. With fresh flowers and citrus on the nose, flavors of pineapple, honeydew, lychee and apple with lots of honey on the finish. This is a dry white but with a subtle hint of sweetness on the tongue, elegant rather than big and bold,  it is clean, refreshing and with just enough acidity to accentuate the sweetness of the dish. A marriage made in heaven!
Enjoy, gentle reader, enjoy! We did.
CS
05
May
11

Bourbon Chicken


[Bourbon Chicken is a flavorful chicken dish named for the bourbon whiskey ingredient. The dish is commonly found at Cajun, Chinese, and American BBQ themed restaurants. The various recipes includes soy sauce, brown sugar, ginger, and bourbon in the base, and the chicken is marinated in this sauce.]

Yesterday we cooked with red wine, today we’ll use bourbon. This is a superb chicken recipe from Food.com!

Photo from Food.com, by: Caroline Cooks

Bourbon Chicken

Ingredients

  • olive oil
  • 4 chicken breasts, chopped into chunks
  • 1 red pepper, sliced thinly (about 200g)
  • 1 carrot, cut into sticks
  • 0.55 lbs. broccoli florets
  • 2 green onions, sliced thinly
  • 3 garlic cloves, crushed
  • 1 teaspoon ginger, grated
  • 1/2-1 teaspoon red pepper flakes (add to your personal taste.)
  • 1/3 cup apple juice (just over a 1/4 cup)
  • 1/2 cup bourbon (when I use bourbon for cooking, just as when I use wine, I prefer a quality bourbon, something I would normally like to drink, like Blanton’s or Maker’s Mark)
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 1/2 cup brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornflour

Directions

  1. Heat a little oil in a pan, cook chicken in batches, until browned all over, set chicken to one side.
  2. Heat a little more oil in the same pan, add pepper, garlic and ginger, cook for 1-2 minutes, stirring.
  3. Add red pepper flakes, juice, bourbon, water, soy, sugar, ketchup and vinegar, stir to combine, bring to the boil.
  4. Return chicken to pan with carrot and broccoli, reduce heat and simmer for about 20 Min’s.
  5. Mix a little water with the cornflour, add to sauce and stir until mixture thickens.
  6. Serve over rive and sprinkle with green onions.

Yields 4 servings; Prep time – 10 minutes; Total time – 35 minutes


04
May
11

Coq Au Vin


I always liked cooking with wine, there is a certain elegant French flair that wine lends to whatever is made with it. In our quest to find delicious recipes, we came across what promised to be a very savory one on my recipes and it inspired us to make a kosher version:

Quick Coq au Vin

Photo from: myrecipes.com

Ingredients

  • 1/4 cup all-purpose flour
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 6 (4-ounce) skinless, boneless chicken breast or thigh
  • 1 tablespoon olive oil
  • 6 cups quartered baby portobello mushrooms
  • 2 cups (1/4-inch-thick) quarter sliced carrot
  • 1/2 cup (1/4-inch-thick) quarter sliced celery
  • 1/3 cup pastrami slices
  • 1 cup dry red wine
  • 1 cup chicken broth *
  • 1 tablespoon tomato paste
Directions
  1. Combine flour, rosemary, thyme, and salt in a zip-top plastic bag; add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan.
  3. Add mushrooms, carrot, celery and pastrami to pan; sauté 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan; cook 8 minutes or until chicken is done.
Since I only use regular wine rather than “cooking” wine (why impact on the taste of a great recipe with wine you so bad you would’t drink it?!?!?), considering I have just enough left over, I’ll be using a very good Tishbi Cabernet Sauvignon 2006.

*(CS’ Chicken Broth

Yields about 6 cups

Ingredients
  • 2-1/2 pounds chicken pieces with bones
  • 1 large carrot, cut into chunks
  • 2 medium sized onions, quartered
  • 2 celery ribs with leaves, cut into chunks
  • 2 bay leaves
  • 1 teaspoon crushed, dried rosemary, 
  • 1/2 teaspoon dried thyme
  • 2 quarts cold water
Directions
  1. Put all ingredients in a soup pot. Bring to a boil slowly, then  reduce heat.  Skim foam. Cover and simmer for about 2 hours.
  2. Set chicken aside until cool enough to handle. Remove meat from bones. Discard bones; save meat for later uses. Strain broth, discard vegetables and seasonings. Refrigerate overnight. Skim fat from surface. )*
I freeze the unused broth yields for up to 10 days (it will always get used up by then!)
Going through myrecipes.com, I see a nice amount of recipes that can be adpated to make them kosher or can already be made as they are. I plan to come back often for inspiration. Meanwhile… enjoy, gentle reader, enjoy!
CS
24
Apr
11

Rolled Chicken


For the first part of Pessach I was in Lakewood, NJ, where three of my children and their families reside. During a break between mincha and maariv on the second evening, the learned discussion somehow veered to foods of our youth, dishes no longer served, since today they would rightfully be considered as “a heart attack on a plate” as my friend put it. We spoke of gribenes, three inch thick matzoh kugel, matzebrei made with oodles of eggs and quite a few more dishes of yore. Oyyy… they were truly delicious. What made them so, what delivered their heavenly aroma was chicken fat!

Gribenes were made by deep frying pieces of chicken skin in chicken fat… Yeap, I can see most of my readers recoiling in horror at the mere thought. Don’t worry, gentle reader, I haven’t touched these in quite a few decades nor do I advocate a return to them. But, I do wonder why – now that we consume far healthier fare – why is it that the percentage of obesity is far higher and the average age for passing on to the next plane has not significantly changed since I was a kid?

Perhaps the reason we were not adversely affected by these killer foods was because I remember the family always going for a walk after a meal, in fact we used to walk a lot. When I grew up in Montevideo, Uruguay, elementary school was a mere two blocks away. After lunch, I’d walk 8 blocks to Yeshivas Machzikey Hada’as. When old enough for secondary, five or six of us from the same neighborhood would walk sixteen blocks each way to Liceo Hector Miranda and after lunch we’d walk another 10 blocks to the mesivtah. Only if it rained did we get a ride.

By the time were getting ready to move to the US, Montevideo got its first school that combined limudei kodesh and secular subjects, it went from kindergarten through secondary. The school’s name, showed the Zionist agenda of its founders. It was called, Escuela Dr. Teodor Herzl… I think, gentle reader, you’ll agree with me that such a name for a purportedly frum school just wouldn’t do today, not in the US! But I digress…

Getting back to food, both my daughters are excellent cooks as are my three daughters in law. Just thinking of some of the dishes I’ve enjoyed during the years makes my mouth water. Yes, the fare they serve is far healthier than what I remember growing up with. I was headquartered at my oldest son’s house, where I enjoyed both sedorim, the plethora of delicious dishes and the aromas wafting from the kitchen into the rest of the house was enough to make even the most satiated person hungry for more. Below, is the recipe for one of my daughter in law’s delicacies:

Rolled Chicken

Ingredients

  • 6 chicken cutlets
  • 1 1/2 cup Duck Sauce
  • 8 large potatoes

Filling

  • 6 potatoes
  • 2 onions
  • 1/4 cup Extra Virgin Olive oil
  • 2 eggs separated
  • 1/2 cup potato starch
  • 1 tablespoon parsley flakes
  • 1/2 tablespoon paprika
  • salt and pepper to taste
Directions
  1. Pound the cutlets until they double in size, cut each in half. Set aside
  2. Peel the the 5 potatoes, boil them and cut in the lenght and cut them again (sideways) for a total of 8 to 10 pieces each. Set aside.
  3. Boil and mash the 6 potatoes for the filling
  4. Sautee the onions in oil.
  5. Beat the egg whites until stiff
  6. Add the egg yolks and sauteed onions to the mashed potatoes.
  7. Fold in the whites.
  8. Add potato starch, parsley flakes, paprika, salt and pepper.
  9. Put some of the potato mixture on each of the cutlets and roll them.
  10. Put the rolled cutlets on two tin pans.
  11. Pour the Duck Sauce over each cutlet.
  12. Take the cut up potatoes and cover any empty space.
  13. Put in preheated 350 F oven, for 1 hour.
Enjoy, gentle reader, enjoy!
CS
30
Mar
11

Chicken Odessa


Pessach is fast approaching; cleaning the house seems to be harder than you can remember, time is short but all the while the family has to eat and eat well. What to do? What to do?

We scoured the web to come up with nutritious, delicious, easy to make recipes and we found a great chicken dish sure to make everyone’s mouth water at MyDailyMoment.com. We made one change so as to make it worthy of being made in a kosher kitchen:

Chicken Odessa

(adapted from MyDailyMoment.com)

Ingredients

  • 4 large whole chicken breasts, split, skinned, de-boned
  • 1/2 cup margarine, softened
  • 1 clove garlic, crushed
  • 2 tbsp. chopped parsley
  • 1 tsp. thyme or marjoram
  • Flour
  • 2 eggs, beaten
  • 1 cup of fine breadcrumbs
  • Salt to taste

Directions

  1. Pound breasts thin between plastic bags, keeping the smooth side of breast down.
  2. Mix next 4 ingredients.
  3. Dredge chicken in margarine mixture and dip each chicken piece into flour.
  4. Dip into eggs and finally coat with breadcrumbs.
  5. Fry in hot oil (375 degrees) for 10 to 12 minutes or bake at 350 degrees for 45 minutes.
  6. Drain on paper towels.
  7. Salt after cooking.
  8. Chicken will keep in a 200-degree oven if placed, uncovered, on a metal tray.

For Pessach you can substitute matzoh meal instead of the breadcrumbs (gebroks)

I’ve had Chicken Odessa before, now I know how to prepare it myself.

Enjoy, gentle reader, enjoy!

CS




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