Slit the peppers and drain juices. Heat 1/4 cup oil in a wok. Add the garlic and the hot peppers. Fry until the garlic begins to brown, then add the chicken and stir rapidly until the red color disappears. Add the onions and green peppers--stir. Sprinkle with soy sauce, heat until hot. Add a little bouillon, then thicken the juice in the bottom of the wok with the starch paste. Stir well and add soy sauce to taste. Stir and serve before the vegetables are cooked through.
Chop remaining basil leaves.
Reheat oil. Fry the garlic and shallots for a few moments. Add
ginger, chilies, chicken and chopped basil.
Serve with fish sauce poured over and topped with fried basil leaves.
Prepare the sauce by stirring the water into the ground walnuts. Stir in the
pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.
Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add the seasonings and the lemon juice; cover and simmer gently for
another hour. Adjust the seasonings by adding a little sugar if too sour, or
more pomegranate syrup if too sweet.
The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there
should be plenty of thick sauce. Serve with rice.
Mix marinade and soak chicken overnight. Skewer chicken chunks and pineapple
and broil or grill until done.
On each skewer alternate 3 pieces of chicken with 2 scallion lengths and 2
water chestnuts, skewering the water chestnuts carefully so that they do not
split and beginning and ending with the chicken. In as large shallow baking
dish arrange the kebabs in one layer, pour the marinade over them, and let
the chicken marinate, covered and chilled, turning the kebabs once, for 30
minutes. Arrange the kebabs, reserving the marinade, in one layer on an
oiled rack of a broiler pan and broil them under a preheated broiler about 4
inches from the heat, basting them with the marinade for the first 6 minutes,
for 10 to 15 minutes, or until the chicken is cooked through. Discard any
remaining marinade.
To the skillet add the garlic, the shallot, and the two thyme sprigs and cook
the mixture, stirring, until the shallot is softened. Add the vinegar, boil
the mixture until the vinegar is almost evaporated, and add the mushrooms.
Cook the mixture over moderate heat, stirring, for 1 minute, add the wine, and
boil the mixture until the wine is almost evaporated. Add 1 1/4 cups of the
broth and the green onions and simmer the mixture for 1 minute.
In a small bowl whisk together the remaining 1/4 cup broth and the arrowroot
and add the mixture to the skillet with the tomatoes and the fresh thyme
leaves. Simmer the sauce, stirring, for 1 minute, or until it is thickened,
stir in any juices that have accumulated around the chicken, and add salt and
pepper to taste.
Transfer a chicken breast to each of 6 dinner plates, spoon some of the sauce
over each breast, and garnish each serving with 1 of the additional thyme
sprigs.
Mix the chick pea flour with 1 1/3 cups water, or grind the lentils to a flour
in a blender or mortar and mix 3/4 cup of the resulting flour with 1 1/3 cups
water. Stir the mixture into the soup. Add the coconut milk, cover and simmer
for an additional 30 minutes. Thaw egg noodles if frozen. Put noodles in a
large pot of boiling water and boil for 6-7 minutes. Drain noodles and stir in
a couple of teaspoon of vegetable oil to keep them from sticking together and
set aside.
Remove the pan from the heat and carefully lift out the chicken pieces. Remove
the meat from the bones and return it to the sauce. Add fish sauce and salt to
taste. Serve the noodles of a platter and the curry and condiments separately.
Diners first serve themselves to noodles, then the curry, then to the
condiments they like.
Make a paste of ginger and garlic in a food processor using 1/4 cup water. If
no food processor is available, grate the ginger and garlic.
Heat oil in a large heavy pan on a high setting. When oil is hot, add mustard
seeds. When the mustard seeds begin to pop, add cloves, cardamom, and cumin
seeds and fennel seeds. Fry for about a minute. Add the onion and stir until
onion beings to turn (2-3 minutes). Lower heat to medium. Add the ginger
garlic paste and fry for another 3-4 minutes, without letting the onions get
crisp.
Transfer the spices to a large pot and add the chicken. Add the fenugreek and
stir to mix the chicken with the spices. Reduce heat to low and cover. Cook
for 15 minute stirring every 5 minutes. Add the chick-peas. Cover and cook for
another 5-7 minutes or until the chicken is tender. Add the garam masala, the
remaining salt and pepper and stir a couple of times. Garnish with fresh
cilantro and serve.
In a large frying pan or wok, heat 1/4 cup of oil over medium-high heat until hot.
Add the taro or potatoes and cooked till brown all over, about two min per
side. Drain on paper towels and pour off the remaining oil.
Add the remaining oil to the wok. Heat over medium high heat until
hot, add the chicken pieces, skin side down, and cook until brown. Add the
three stalk of lemon grass, bay leaves, coconut milk, taro root or
potatoes, bring to a boil, reduce heat to low and simmer, stirring
occasionally until the chicken is cooked through, about 30 minutes.
Add the coconut cream and sugar to the curry and simmer another 10 minutes.
Serve the curry with French bread or rice noodles.
Meanwhile, in a mortar pound the salt and chile to combine thoroughly.
On the side, put the chile salt in saucers for dipping at the table along
with the lime.
Heat oil in large skillet or wok over low heat. Add curry paste and cook for 1 minute, stirring to combine oil and curry.
Turn heat to medium-high and add chicken, sugar, soy sauce, salt, and garlic.
Stir-fry until chicken is done. Stir in Bechamel sauce.
Add broccoli and peanuts and cook just until heated through.
Bake the chicken in a preheated oven for 15 minutes at 250 F (130 C). Put it aside.
Cut tomatoes, put them in a pan (no water) and boil. When the quantity has dropped by half, strain through a fine sieve. What comes out of the sieve is the tomato sauce.
Take a pan, start heating the sauce, add the butter. When the butter is
melted, add the white pepper, salt, fenugreek leaves and cream. Cook for 2-3
minutes. Mix the chicken pieces into this sauce. Cover and cook on a low flame
until the chicken is done. Garnish with fresh coriander and serve with rice.
Heat the oil in a large wok (or a frying pan) over a medium high heat. Fry the chillies, tomatoes, ginger and garlic for 1 minute.
Add the chicken, salt and turmeric; stir-fry for 3 minutes.
Turn the heat down to medium and add the methi and 6 ladlefuls of Balti sauce. Stir-fry
for another 5 minutes. Add the mushrooms and coriander and cook for 2 minutes.
Stir in the tandoori masala powder. Just before serving, sprinkle the garam masala on top.
Serve with naan bread.
Heat oil in a large heavy saucepan, add chicken. Cook over high heat about 5
minutes, or until browned all over. Remove from pan and set aside. Add onions
to pan and cook, stirring about 5 minutes, until soft. Add cumin, cook 1
minute more. Return chicken to pan, add tomatoes and cover and cook over low
heat 20 minutes. Add (drained) apricots, add salt, sugar and white wine.
Simmer, covered at least 15 minutes, until tender. Serve hot.
Place on moderately high heat and brown for 10 minutes, stirring
frequently. Add the broth and let the steam bring the flavors
together for 1 minute. Add lemon juice and remove from heat. Serve
with its gravy and spinaci all'agro.
Discard soaking water and put beans in a saucepan and cover with fresh water, 1 1/2 inches above the level of the beans. Bring to boil and simmer until the beans are soft- upto an hour and a half. Drain the beans, reserving the liquid.
Blend beans with enough cooking water to make a thin paste. Put through a fine sieve.
Put the butter in a saucepan and saute garlic. Add two cups of milk (or cream)
and a cup of the bean paste. Stir slowly and let thicken. Add lemon juice and pinch of salt and pepper. While the beans are cooking, put chicken broth in a saucepan, season with salt and pepper to taste. Bring to boil. Add rice and simmer, covered for about 15 minutes. Remove from heat and let stand for 5 minutes. Heat olive oil in a skillet until it smokes and pour over rice. Stir lightly.
Meanwhile, peel and cut eggplant into half inch slices. Cut cauliflower into bite sized pieces. Slice zucchini into rounds and cut chicken into serving size pieces. Substitute scallops if preferred.
Fry vegetables lightly in oil, and fry the chicken until almost done. If using scallops fry them lightly.
Layer the bottom of a large baking pan with the chicken, skin side down (or the scallops) and sprinkle with the garam masala.
Layer on the eggplant next, then zucchini, then cauliflower. Spread the rice over it all, filling the cracks lightly and filling the pan to the top. cover with foil and bake at 250 degrees F for 45 to 50 minutes.
Remove foil. Put the serving dish over the pan. Holding the dish and the pan lightly together, carefully flip the two so the dish is not on the bottom. You may have to remove and reserve some liquid from the pan with a baster to accomplish this.
The bean sauce may be served as an accompaniment or poured around the edge of the muklooba on the serving dish.
In large heavy pan, combine broth, water, cinnamon stick, ginger turmeric,
onion, parsley and garlic; add chicken. Bring to boil; reduce heat. Cover;
simmer 10 minutes or until done. Remove chicken from broth. Reduce broth to
1 1/2 cups; add lemon juice. Remove cinnamon stick. Gradually pour eggs into
simmering broth, stirring gently until eggs are set; chill.
In buttered 12" round baking pan, arrange 4 phyllo leaves; brush each with
butter. Top with 4 more phyllo leaves, allowing 1/2 of each leaf to extend
beyond edge of pan in different directions; brush each with butter. Arrange
chicken over phyllo leaves; spoon broth/egg mixture over chicken. Sprinkle
with almond mixture. Cover with 4 more phyllo leaves; brush each with butter.
Fold extended leaves over top; brush ends with butter. Arrange remaining 4
leaves over top; brush each with butter. Tuck in ends; brush with butter.
Bake at 425oF for 10 minutes; invert on large buttered baking sheet. Bake 15
minutes more or until done. Invert on serving platter; dust with additional
icing sugar and cinnamon. Serve immediately.
Hi Karen,
Remove chicken from marinade and let the marinade dry if possible.
Heat coals until very hot. Brush grill with oil and grill chicken on one side
until it starts to char (about 15 minutes). Turn and grill the second side for about 10 minutes.
Serve on a bed of lettuce, garnished with lemon slices.
Skin the chicken breasts. With a sharp knife make 3 diagonal slashes on each
breast section, going halfway down to the bone. Put the chicken in the
marinade
and rub the marinade into the slashes. Cover and leave refrigerated for 24
hours. Turn 4 or 5 times while the chicken is marinating. About 1 1/2 hours
before serving, light your charcoal. It should take 20 to 30 minutes to get
red
hot. Place the grill on its lowest notch. When the fire is hot, lift out the
chicken pieces and place on the grill. Cook about 7 or 8 minutes on each
side,,
then raise the grill a few notches to cook more slowly for another 15 to 20
minutes on each side. Baste with marinade as you cook.
Note: an electric indoor grill or a broiler can also be used.
We like to make a double batch of marinade and serve it as a sauce with the
chicken and naans or other Indian bread.
Add 1 tablespoon oil to the skillet and reheat over medium heat. Fry potatoes
until they turn medium brown, turning frequently. Remove with slotted spoon
and set aside. (Omit this step for a lower fat dish)
Add 2.5 tablespoons oil to the skillet and heat over medium-low heat. Add onion
and fry until richly browned but not burnt, stirring constantly. Stir in
turmeric and sugar. Add ginger, garlic, green chili, cumin, coriander, sumac,
1 teaspoon garam masala and 5 spice; fry for a few seconds. Add water. Blend
in tomato paste. Add the chicken and any accumulated juices. Simmer, covered,
10-20 minutes. Add the potatoes and simmer, covered, until both chicken and
potatoes are tender, at least 20 minutes. (The longer this dish simmers,
the tastier it gets.)
Remove from heat. Add salt, yogurt, remaining garam masala and mix well. Let
stand about 10 minutes, then mix in green onion and cilantro. Serve.
Heat oil in a on-stick pan and fry the chicken until it turns golden brown. Keep it aside and drain oil.
Heat some oil and add the cardamom, bay leaves and cloves. Fry until bay leaves turn brown.
Put in the onions and stir fry until they turn clear.
Pour the paste from the blender and fry for a couple of minutes until the oil separates.
Add 1 tablespoon of yogurt and fry for 30 seconds. Keep adding tablespoons of yogurt and fry until you get a consistent mixture.
Put the chicken, whipped cream and salt and cook gently (low heat) for 20 minutes.
Add garam masala and cilantro and cook for another 10 minutes.
Put the spinach in a deep pan, add 1/4 cup water. Bring to boil and remove from heat. When cool, grind in blender and set aside.
Heat the remaining oil and add ginger, garlic and onions until lightly brown.
Add tomatoes, salt, cayenne, coriander powder, turmeric, cloves, and cardamom.
Sprinkle with one tablespoon water. Cook for 10 minutes on low heat. Add
chicken and milk. Simmer until the chicken is tender. Add spinach and garam
masala. Cook until spinach starts sticking to pan. Remove from heat. Add
butter and cover until ready to serve.
Put the coconut into the same frying pan and repeat the procedure above, stirring frequently. When the coconut begins to develop brown flecks, remove from flame and add to the spices in the bowl.
Put the garlic, ginger, and green chili into the container of an electric blender, along with 4 tablespoon of water. Blend until you have a paste.
Heat the oil in a 10-12 inch frying pan over a medium flame. When hot, put in the chicken pieces, salt as well as the spice coconut mixture in the bowl.
Stir and fry the chicken until it loses its pinkness and starts to turn slightly brown, about 3-4 minutes.
Add the remaining water and bring to simmer. Cover tightly and cook on low until the chicken is tender, about 20-25 minutes. Stir occasionally turning the pieces over.
Meanwhile, preheat oven to 400oF. Place chicken pieces, skin side up, in 2
large, shallow roasting pans. Bake 30-40 minutes or until skin is parched,
then turn pieces over and reduce oven temperature to 350oF. Generously baste
each piece with sauce, using 3 cups of the sauce; bake 15 minutes longer.
Turn; baste skin side with pan drippings and 1 cup more sauce. Bake 20 to 30
minutes longer or until sauce is glazed and tips of chicken pieces are
lightly browned.
For the Chinese steamed buns, make about 1/4
recipe, using chicken breasts. Let cool and then tear chicken into
threads.
Heat peanut oil in wok until smoking hot. With a long, large cooking chopsticks
add the chicken to the hot oil and begin stirring it immediately to try to
keep it from sticking together. Keep at it until chicken pieces are separate
and have turned light brown (about 1 minute). If chicken doesn't brown, that's
OK. Just make sure it is white on the outside; it needn't be cooked all the
way through. Remove chicken from oil and set aside.
Leave just 3 tablespoons oil in the wok. Reheat and, once oil begins to smoke,
add the vegetables (bamboo shoots, carrots, gingerroot, and crushed red chile
peppers). Stir-fry for 1 minute then add sauce mixture. Continue stir-frying
for another minute. Return chicken to the wok and cook for 1 minute. Add just
enough of the thickening mixture to barely thicken the dish. Add the sesame
oil, toss, and serve.
Meanwhile, soak the prunes in the tea for at least 3 hours. Mix the breadcrumbs with
the sage, parsley, marjoram, thyme and the juice and rind of one of the lemons.
Cut each prune lengthwise and stuff them with the breadcrumb mixture. Put the stuffed
prunes in an ovenproof pan and bake at 300F for 30 minutes.
Melt the butter in a heavy saucepan over a low heat, stir in the flour and cook for 5 minutes. Strain the chicken stock and add 2 or 3 cups of it to the flour, stirring until
it forms a thick sauce. Add the rest of the lemon juice and rind, and salt and pepper to taste.
Remove from the heat and allow to cool, then stir in the cream.
Skin the chicken and remove the bones. Cut into bite-sized pieces and place on a serving dish. Pour the sauce over the chicken, arrange the prunes around the edge of the plate and
decorate with the lemon slices. Serve at room temperature.
Bring chicken, vegetables, peppercorns and cloves to a boil in enough
water to cover. Cover and simmer 25-30 minutes or until chicken is tender.
Remove chicken and chill 8 hours. To make sauce, combine remaining
ingredients in small bowl, mix well. Slice chicken breasts thinly, arrange on
platter and garnish with sauce.
Cook onion until tender in medium saucepan. Add flour, water and bouillon;
cook and stir until thickened and bouillon dissolved. Remove from heat. Stir in
sour cream. In large bowl, combine 1 cup of the sauce, chicken, 1 cup of the
cheese, chilies, pimientos and chili powder; mix well. Dip tortillas into
remaining sauce to soften. Fill with chicken mixture and roll. Arrange in
lightly greased 9"x13" baking dish. Spread remaining sauce over tortillas and
sprinkle with cheese and parsley. Bake at 350 degrees for 25 minutes or until
bubbly.
Combine all ingredients save biscuits in 1 1/2 quart casserole. Mix well.
Bake at 375 degrees for 20-25 minutes or until hot and bubbly. Sprinkle
casserole with cheese. Cut biscuits into halves and arrange in casserole. Mix
sour cream, egg, celery seed and salt to make topping; sprinkle over casserole.
Return to oven and continue baking 25-30 minutes or until golden brown.
Combine first five ingredients and blend well. Marinade chicken several
hours. Pour marinade and chicken into buttered skillet and cook until chicken
is
done. Remove chicken and keep warm. Add flour to juices and cook until
thickened. Serve chicken over rice and top with sauce.
Melt a small amount of butter in a large nonstick frypan. Saute coated
chicken breasts, one at a time, on both sides until golden and cooked
through, adding more butter to pan as needed. Set aside; keep warm.
Melt a little more butter in same frypan. Saute onion until tender. Blend in
2 tablespoons. flour and poultry seasoning. Gradually stir in milk. Cook and stir
over medium heat until mixture boils and thickens. Remove from heat. Stir in
marmalade, orange rind, juice, salt and pepper.
To serve, pour sauce over breasts.
Saute the onions in the peanut oil for 2 minutes. Add zucchini and saute for 3
minutes. Add chicken and stir for 3-4 minutes until all the pieces have been lightly browned.
Add bay leaves, dill and chicken stock. Cook about 10 minutes or until the chicken is tender.
Stir a little of the hot broth into the peanut butter and gradually add the peanut butter to the chicken.
Cook gently, stirring occasionally, about 8 min longer or until chicken is
completely tender and gravy slightly thickened.
Season to taste with pepper and Tobasco.
Combine salt, pepper and flour. Dredge chicken pieces in mixture, then brown
in 1/4 cup oil. Remove chicken and brown onion and garlic in juices. Return
chicken and pour remaining ingredients over. Cover tightly and cook over low
heat for 40-60 minutes.
Fry bacon until cooked but still flexible. Place chicken in baking pan and
sprinkle with spices. Layer Swiss cheese, bacon and Cheddar cheese over
chicken and sprinkle with Parmesan. Cover and cook 30 minutes at 350 degrees.
Remove cover and cook additional 15 minutes or until cheese is light golden
brown.
Place cooked chicken in casserole dish, arrange bacon slices on top. Mix
cream of chicken soup with 1/2 cup water, spread on top of chicken. Sprinkle
with spices to taste. Top with bread crumbs. Bake at 400 degrees for 40
minutes.
Loosen skin on chicken breasts, but leave attached. Set aside. Mix 2
tablespoons butter, ham, garlic, Parmesan cheese, rosemary, salt and pepper to
make stuffing. Spread stuffing under skin of chicken breasts, securing skin
with
toothpicks if necessary. Place chicken breasts in baking dish and dot with
remaining butter. Bake in 400 degrees oven for 30-35 minutes or until golden
brown and juices run clear. Pour juices into saucepan, add wine and bring to a
boil. Simmer 2 minutes. Pour sauce over chicken and serve.
Chicken and pork are often baked or braised in maple syrup in the Beauce
region of Québec. This easy recipe for chicken breasts can also be
used with pork and fish for wonderful results.
The three-fold requirements for successful poultry cooking are:
High quality poultry should be well-shaped, with a broad full-fleshed breast,
and a creamy white or yellowish skin which is glossy, soft, and slightly waxy
to the touch. There should be few if any bruises and abrasions, no tears in
the skin of the breast, and none in the back that are not sewed up, no broken
wings or legs, and practically no pinfeathers.
Both the skin quality and the presence of pinfeathers depend largely upon the
manner of killing and dressing. The highet grade of poultry, U.S.Special or
U.S.Grade AA, permits absolutely no pinfeathers of down to be left on the bird
and no tears or bruises anywhere. If a bird falls short of these standards, it
may still make good eating, but its quality is less dependable.
The quality of the dressed bird is the result of the breeding, the care and
feeding of the live bird. To develop a tender, meaty, sweet-flavoured bird, a
good diet and regular feeding are important. Poultry raisers and packers are
becoming more and more careful to feed their birds a diet which will ensure
good flavour in the meat. In addition ,the practive of confining the birds a
week before slaughter to finish-feed them is becoming common. The effect of
this is the same as that of "finishing" steers and other meat animals by a
similar method; it improves flavour and results in a "marbling" of fat through
the lean meat of the poultry. Prime quality poultry is always fed in this manner.
Years ago turkey was available only during the holiday season and there was
little or no demand for it at other times, and the cost was unusually high.
Today turkey is available throughout the year, and costs no more than chicken.
Very meaty turkeys are now produced so that a 10 to 12 lb bird generously
serves 5 for two meals -- roast turkey one day and turkey hash the next, with
the carcass still making a delicious soup.
In addition to developing smaller, meatier birds, turkey growers are marketing
broiler-fryers, 12 to 14 weeks old, weighing from 4 to 8 pounds, for frying
and broiling. Enormous mature Tom turkeys weighing 45 to 50 lbs are also being
grown. These are sold in halves, quarters, turkey-burgers, steaks or any
desired part. For years there have been dried and smoked turkeys available in
some markets.
Whole turkey may be purchased ready-to-cook (eviscerated), frozen or unfrozen;
or dressed with head and feet on, plucked but not drawn. A hen turkey has more
meat in proportion to its weight than a Tom because of its thick, plump
breast. Hen turkeys weigh from 13 to 15 pounds.
Estimating exact cooking time of a turkey has always been guesswork because
the time depends on size and age, and age is not always easy to ascertain.
However, a simple guide for roasting time can be found the day before the
turkey is roasted. The gizzard holds the secret. Put gizzard, heart and neck
in a saucepan, barely cover with cold water, heat to boiling, cover tightly,
reduce heat and simmer until gizzard can be pierced with a fork as easily as
cold mush -- this may require 3 to 4 hours. Now, add one hour to the time it
took to cook the gizzard tender, and that will be the approximate time
required to roast the turkey. The liver cooks tender in about 10 minutes, so
add it when the gizzard is nearly done. Transfer cooled giblets, neck and
cooking water to a bowl, cover; store in refrigerator. Use broth to make gravy
or in dressing. Chop giblets to add to gravy or dressing.
Trussing: Trussing consists simply of binding the legs and wings
closely to the body of the bird so that it will cook more uniformly, brown
more evenly and have a more symmetrical appearance than a bird that is not
trussed. A sturdy needle (6-8 inch upholstery needle is best) and a strong
slender cord about a yard long are the only equipment required. Special
trussing needles are also available at most department stores.
Carving:
"To do the honors of a table gracefully, is one of the out-lines of a
well-bred man; and to carve well, little as it may seem, is useful twice
every day, and the doing of which ill is not only troublesome to ourselves,
but renders us disagreeable apt ridiculous to others."
The day before cooking, prepare and combine all studding ingredients, except
onions, celery and liquis. Put dry stuffing ingredients in plastic bag, close
and leave at room temperature. When ready to stuff, prepare and add onion,
celery and liquids to stuffing. Remove bird from fridge. Pack stffing into
nect and body cavities lightly, then truss and stuff. Start
roasting immediately (if refridgerated, warm to room temperature for 2
hours). Fold enough cheesecloth 4 times to cover bird completely. Dip
folded cloth into melted shortening and lay over bird. Place bird on rack,
breast-side down in a pan large enough for bird to fit in comfortably; one too
large lets juice spread out over exposed pan to burn and give gravy a
scorched flavour; on too small lets juice drip into oven to burn.
Roast according to chart:Sanjiv's Thai Chicken with Fresh Basil
Sanjiv Singh
Recipe from Carol Miller-Tutzauer.
Makes 2-3 servings.Madhur Jaffrey's Thai Chicken With Basil
from Madhur Jaffrey's Far Eastern Cookbook
Ari RapkinJia Chang Ji
(Star Anise Chicken)
Karen Haigh
Just something I picked up in China... The name translates directly to
"Chicken eaten often at home", and believe me, it is.Khoresht-E-Fesenjan
(Chicken in Pomegranate Sauce)
Sanjiv Singh
This is a popular Persian dish. It is also very rich. Ben Motazed
recommends that the dinner guests go for a long walk after a meal of
khoresht-e-fesenjan. Recipe from Persian Cooking: A table of Exotic Delights.
Serves 4-6.Chicken Teriyaki Sticks
From Bruce & Jill's Favourite Family RecipesJapanese Chicken, Water Chestnut, and Scallion Yakitori
Jody Prival
Makes 12 yakitori, serving 4 to 6.Chicken Breasts with Scallions, Shiitake Mushrooms, and Tomatoes
Jody Prival
Serves 6.Cardamom Chicken
Sanjiv Singh
This is a rich coconut chicken preparation that blends the Thai and Indian
traditions. Look for boxed coconut cream in the freezer section of your
supermarket. It's a fascinating ingredient to experiment with: grainy yet
smooth in flavor, sweet, rich, and exotic. Frozen with shredded cabbage and
carrots with a sweet-and-sour dressing and basmati.
Serves 2.Traditional Chicken Curry
Sanjiv Singh
This is more of the type of chicken curry that you are likely to be served
in a north-indian household.
Serves 6.Burmese Chicken Curry
Sanjiv Singh
If one were to cross indian and Chinese food, and the result were
successful, it would taste like this Burmese dish, a curry with many
dimensions of flavor, served on top of egg noodles! This is an involved dish
to make, but is a meal in itself. Recipe originates from the book "Asian
Pasta" by Linda Burum.
Serves 8 to 10.Pittsburgh Chicken Curry
Sanjiv Singh
This is one of my few original recipes. I got bored with the typical
chicken curry and so I improvised until I came up with something I liked. My
wife, Sonia, insists that this resembles a traditional chicken curry so little
that I should not even call it that. But it is just the way I like it,
unusual, healthy (compared to some other concoctions) and quite tasty. Goes
well with some form of rice and gobhi aloo.
Serves 6.Vietnamese Chicken Curry
Loan Ly
Recipe from Simple Art of Vietnamese Cooking by Duong and Kiesel
Serves 4-6.Thai Chicken Curry
Sanjiv Singh
This recipe comes via Dave Steier and is reputed to originate fromFrog, a French/Thai restaurant in Philadelphia. It is extremely popular
with our Dinner Coop crowd.
Makes 2 servings--- scale appropriately.Evil Jungle Prince with Chicken
Sanjiv Singh
Recipe from Keo's Thai Cuisine by Keo Sananikone. Wonderful Thai
chicken dish with lots of basil. Or substitute the chicken with mixed
vegetables---choose from among bell peppers, string beans, water chestnuts,
bamboo shoots, miniature corn, asparagus, cucumbers, zucchini,
Japanese eggplant, and mushrooms.
Serves 2-3.Butter Chicken
Sanjiv Singh
There are some occasions that warrant decadence. This is a dish for such an
occasion. Fair warning--- you are going to have to work for the decadence.
Probably not a good recipe for a novice. The recipe comes from the Bombay Taj
hotel.
Serves 4-6.Chicken and Mushroom Balti
Balti is a stir-fried curry invented by the Pakistani community the English Midlands.
Unlike curry, it's usually eaten with naan rather than rice.
It's a lot less hassle than it looks, and tastes even better if you cook it a day in advance and
reheat it.
Originally from: I Am The King Baltihouse, Birmingham, England
Printed in: 100 Best Balti Curries, Diane Lowe and Mike Davidson
Serves 4
Matt Bishop
Put everything except the fresh coriander and the oil into a saucepan, add 10
fluid ounces water, bring to the boil and stir. Cover, reduce the heat and
simmer for 30-35 minutes. When the chicken is cooked, remove it from the pan
and set it aside to cool. add the coriander and oil to the pan and bring it
back to the boil. Cook, stirring, for 2 minutes. Remove from the heat. Take
out and discard the cinnamon stick and cardamom pods, then put the rest in a
blender and liquidise it to make a Balti sauce. When the chicken is cool,
remove the bones and cut into bite-sized pieces.Apricot Chicken Curry
Karen Haigh
Originally From: The Book of Curries & Indian Foods
4 servingsBocconcini Di Pollo
(Marinated Chicken Chunks)
From The Classic Cuisine of the Italian Jews II, by Edda Servi Machlin
Serves 6.
Ari RapkinDoro Wat
(Ethiopian Chicken)
Sanjiv Singh
Doro wat is one of my favorite mysterious foods to eat at the Red
Sea restaurant in Adams Morgan, Washington D.C. This recipe comes from Anne
Mitchell.
Serves 4-5.Chicken Kdra with Almonds
Very delicate flavour in this special kind of Tagine
Karen Haigh & Robert Driskill
Originally from: North African Cooking by Hilaire Walden
Serves 4Muklooba
(Mesopotamian Chicken-Vegetable Medley)
Sanjiv Singh
This recipe is adapted from a recipe by Chef Yahya Salih who runs a Mesopotamian restaurant in San Francisco. Although this recipe clearly has its roots in the Mid-east, it also has a nice dose of California. Not recommended for a novice.Serves 6.Bisteeya
(Moroccan Chicken Pie)
Karen Haigh
Originally From: The International Cook
Serves 8Tandoori Chicken
Date: Tue, 23 Aug 94 17:12:42 EDT
From: Sanjiv.Singh@H.GP.CS.CMU.EDU
To: khaigh@cs.cmu.edu
This was for Karen & Rob's wedding... the simple version!
Here is how the recipe goes. This is for about 3lbs. Please
scale appropriately.Tandoori Murghi
Sanjiv Singh
A tandoor is a clay oven used in northern India to grill chicken, fish and
breads like naan. Tandoori chicken was my absolute favorite food when I was
growing up and one reason I looked forward to visiting my hometown where my
uncle runs a restaurant that specializes in tandoori dishes. This recipe is
derived from one by Nadine Harris.
Serves 4-5.Tandoori Chicken
Jody Prival
Put the chopped onions, garlic, ginger, and lemon juice in an electric blender,
and blend to a smooth paste, about 1 minute at high speed. Place this in a
bowl
large enough to accommodate the chicken easily. Add the yogurt, coriander,
cumin, turmeric, garam masala, mace, nutmeg, cloves, cinnamon, olive oil, salt,
black pepper, cayenne, and good coloring. Mix thoroughly.Robibarer Murgi
(Bengali Savoury Sunday Chicken)
Karen Haigh
Modified From: The Flavors of India by Bharti Kirchner
8 large servingsShahjani Murghi
(Mughlai Chicken with Almonds)
Sanjiv Singh
This recipe is taken from Madhur Jaffrey's book Indian Cooking.
Serves 5-6.Chicken Sagwala
(Chicken cooked in Spinach)
Sanjiv Singh
This recipe comes from Santosh Khera.
Serves six.Shakooti
(Goan Style Chicken with Roasted Coconut)
Sanjiv Singh
This recipe comes from Madhur Jaffrey's book Indian Cooking.
Included are instructions to prepare the masala from scratch.
Serves 4 -5.Chicken in Pesto Sauce
Although this is a recipe for one, it scales up easily.
I don't remember where this came from; I may even have invented it.
Serves 1
Matt BishopHotter Than Hell Buffet Barbeque Chicken
Karen Haigh
Originally From: Jane Butel's "Hotter than Hell: Hot & Spicy Dishes from Around the World"
8-12 servings
The sauce is also great on most meats! Fireball Chicken
Sanjiv Singh
This recipe is adapted from one by Carol Miller-Tutzauer. She notes: very
spicy dish and is not for chile pepper lightweights. Serve with lots of
steamed white rice.
Serves 3-4.Hindle Wakes
A very old recipe from Lancashire, England. Good for potlucks, since you can
make it ahead of time and it's served at room temperature. Don't be alarmed by the peculiar ingredients!
Originally from: Great British Cooking, Jane Garmey
Serves 6
Matt BishopChicken with Piquant Green Sauce
(from theRomantic Italian Cooking cookbook)
From Bruce & Jill's Favourite Family Recipes
Makes 4 servings.Chicken Enchiladas
(from the kitchen of Julie Amon)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6Enchiladas Verdes de San Luis Potosí
(fromThe Tortilla Book cookbook)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6.Chicken and Biscuit Casserole
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6.Chicken Dijon
(from the kitchen of Jill
McElderry-Maxwell)
From Bruce & Jill's Favourite Family RecipesAlmond Coated Chicken with Orange Sauce
Karen Haigh
6 servings
Crispy Chicken in a tasty sauce, easy to make.White Chili
From the Rival Crockpot cookbook
Serves 6 to 8.
Ari Rapkin
calories: 391,
protein: 45g,
fat: 3g,
carbo: 46g,
cholesterol: 75mg,
sodium: 615mg
Professor Calculine's Dill Chicken
Sanjiv Singh
This recipe comes from Caroline Hayes who has modified a long standing family recipe of hers to come up with this concoction.
Serves 6.Oven Fried Herb Chicken
Karen Haigh
Originally From: Peter & Judy Fretz
Serves 4-6
This very tasty dish is extremely easy & very popular. My parents served it
very often when Dad's grad students had spent a cold day working with the
animals on the farm.
Mix the flour and herbs in a small bowl. Coat each chicken piece
with the mix and place into an oven-proof casserole dish. Dot each
piece with butter. Bake, uncovered, at 475oF for 15 minutes. Cover
and cook 35-50 minutes longer until done.Chicken Hickory Corner
Sanjiv Singh
This recipe comes from Jim Muller, who says: "It's named after the
area I live in (nothing so organized as a village or anything--- really just
the name of a nearby street)". Serve over rice.
Serves 2 -3.Oven-Fried Chicken with Lemon Sauce
Jody Prival
Makes 4 servings.Lemon-Herb Chicken Marinade
Jody PrivalChicken Marengo
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6.Coq au Vin
Jody Prival
Makes 3-4 servings.Chicken Roasted with Potatoes, Peppers, and Shallots
Jody Prival
Serves 2.Layered Chicken
(from the kitchen of Bruce Maxwell)
From Bruce & Jill's Favourite Family Recipes
Serves 4.McElderry Chicken
(from the kitchen of Carol Linkkila)
From Bruce & Jill's Favourite Family Recipes
Serves 4-6.Stuffed Chicken Breasts
(from Romantic Italian
Cooking)
From Bruce & Jill's Favourite Family Recipes
Serves 2.Poitrine de Poulet au Sirop D'érable
(Maple-baked Chicken Breasts)
Karen Haigh
Originally from "A Taste of Québec" by Julian Armstrong
4 servingsTips for Roasting a Perfect Turkey
Karen Haigh
Source: Meta Given's Modern Encyclopedia of Cooking, 1953
Choosing the poulty is of first importance, for the finished bird as it comes
to the table can never be of any higher quality than the quality of the
original poultry. It is essential that every chef know how to recognize prime
quality so that s/he can avoid the disappointments which result from a poor or
mistaken choice.
Roast Turkey
Buy the right sized turkey: 1.25 to 1.5 lb per person if for one meal, 2 lb
per person if two leftover meals are the aim. Clean thoroughly: remove
pinfeathers with care, singe, wash thoroughly and drain well. Remove fat from
gizzard; render. Cook giblets until tender; cool and store in refrigerator.
Meanwhile, pull neck skin of turkey back as far as possible, rub 1 tbsp salt
into breast flesh, 2 tbsp inside bird. Rub outside with fat. Cover with wax
paper then with a cloth; store in fridge.
| Weight ready | Oven | Cooking time | |
|---|---|---|---|
| for oven | Temperature | min per pound | Total |
| 8-10 lb | 325 oF | 25-20 | 3-3.5 hours |
| 10-14 lb | 325 oF | 20-18 | 3.5-4 hours |
| 14-18 lb | 300 oF | 18-15 | 4-4.5 hours |
| 18 lb | 300 oF | 15-13 | 4.5-5 hours |
| 20 lb | 300 oF | 15-13 | 5-6 hours |
Baste with 1/2 cup rendered turkey fat or butter and 1/2 cup hot water. When cooking time is half gone, turn bird on back, rearrange cheesecloth to cover well and baste again. To baste, remove turkey to top of stove, closing oven so it won't cool. Sopon basting liquid over cloth to coat skin of bird. Return to oven. Repeat basting every 20 minutes. Cover breast and thighs browing too fast with alumimum foil. To baste, lift foil then replace. When done, lift bird to hot platter; cover to keep hot while making gravy. To serve, remove trussing cords neatly. Garnish platter simply with loose bouquets of crips parsley leaving enough room for carver.
Pull bread apart into bite-size pieces, dropping into a 3 qt. bowl. Saute
onion and celery until transparent. Sift salt, pepper and seasoning over
crumbs, toss to mix. Add broth, toss, then add vegetables and chestnuts, mix
lightly again. Stuff lightly into turkey. Sufficient for 4 lb chicken; double
ingredients for 12 lb turkey.
Combine all ingredients. Bake 30-45 minutes at 350 degrees .
Wine Glaze:
Combine 1/2 cup burgundy, 6 tablespoon butter or margarine (melted), and 3 teaspoon
lemon juice.
Turkey Gravy
You can make only so much fine flavoured gravy. The amount depends on the
savory juices left in the roasting pan. First, drain off all fat and juice
from the pan into a glass measurng cup. Let stand for fat to float, then pour
off all but 1/3 cup of fat if turkey weighed 14 pounds, or correspondingly less
amount for smaller turkey. Return remaining fat and juice to roasting pan. Add
1/3 cup flour and stir and scrape until flour blends smoothly and residue in
pan is loosened. Add 2.5 cups giblet broth or 2.5 cups broth and milk. Place
over low heat, stir constantly. Boil 5 minutes. If gravy is too thick, add
more liquid to obtain right consistency. Season with salt and pepper. For
pan-gravy, skim all but 2 tablsepoons of fat from pan juices, add 1 cup of
broth, place over heat and stir and scrape until residue dissolves. Add 1/2
cup of cooked, mashed chestnuts for delivious variation. Makes 2.5 cups.
Stuffings
Although turkey may be roasted without dressing, most folks anticipate the
dressing as eagerly as the turkey. Allow 1 cup of dressing per pound of
dressed weight, or 1.5 cups per pound of ready-to-cook weight. Rub salt in the
cavity of the bird 6 to 8 hours before stuffing to give the bird better
flavour. Do not pack dressing in too tightly for it becomes firm and compact
during baking and it may burst the skin as it expands. If outside of the
turkey is rubbed with fat, never sprinkle with salt as this causes the skin to
blister. When these blisters break, the exposed flesh loses juice.
Bread stuffing
Karen Haigh
Source: Meta Given's Modern Encyclopedia of Cooking, 1953Chestnut stuffing
Karen Haigh
Source: Meta Given's Modern Encyclopedia of Cooking, 1953Mom's Stuffing
(from the kitchen of Sue McCullough)
From Bruce & Jill's Favourite Family RecipesRoast Turkey With Herbes de Provence
Serves 10-12, with leftovers.
Ari RapkinRock Cornish Hens With Wine Glaze
Jody PrivalKen's Roast Cornish Hens
Sanjiv Singh
This recipe comes from Ken Goldberg, one of the earliest members of the
Dinner-Coop. For side dishes, Ken suggests string beans, honeyed carrots and
roast cherry tomatoes.
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