Easy Barbecue Chicken

BBQ ChickenI got this recipe from a family friend and neighbour, Stella Katz, and it is quite the winner! Easy and delicious, you’ll make it over and over again! This recipe will feed 4-6 people.

Ingredients:

1 chicken, divided (you could also use breasts, or what ever cut your family prefers)
8 sprigs of flat leaf parsley, chopped*
2+ cloves of garlic, minced (depends how garlicky you want it)
1 ½ lemons, juiced
3-4 tablespoons soy sauce
3-4 tablespoons honey

* Click here to learn how to clean parsley.

Instructions:

Combine ingredients together in a extra large zip-loc bag to create a marinade. Add the chicken pieces to the bag, and let marinate for up to 24 hours. To cook, grill chicken on a BBQ or indoor grill, until the juices run clear. This dish can also be baked in a 350 degree oven, for 30 to 45 minutes.

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Spanish Paella

PaellaSo how can you have a week dedicated to rice and not touch on paella? Originating in the Valencia region on the east coast of Spain, paella is widely regarded as Spain’s national dish, as well as the identifying symbol of the Valencians. The three best known types of paella are Valencian paella, seafood paella, and mixed paella, but there are many others as well. Valencian paella is believed to be the original recipe and consists of white rice, green beans, meat (chicken and rabbit), white beans, snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichoke. Seafood paella replaces meats with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of land animals, seafood, vegetables, and sometimes beans.

The dish earned it’s name from the pan in which it is prepared. Derived from the Old French word paelle for pan, which in turn comes from the Latin word patella for pan as well. Valencians use the word paella for all pans, including the specialized shallow pan used for cooking paellas. Paelleras are traditionally round, shallow and made of polished steel with two handles. As most North American home kitchens don’t have paelleras hanging around, a large, oven proof skillet will do as a replacement.

The recipe below is a bit of a twist on a traditional paella, as there is chicken and sausage, but no fish or shellfish. A key ingredient that is present though is saffron. It adds an essential taste and colour to the dish that is a must! Due to the high cost of saffron, you can use Mexican saffron rather than Spanish or European, as it tends to be cheaper. Just note that you need to use a bit more, as the flavours are not as intense. If you can’t find kosher chorizo sausage, you can use a substitute such as a smoked paprika or spiced sausage. The recipe below will serve 8 very happy people.

Ingredients:

Chicken:
2 tablespoons olive oil
1 tablespoon smoked sweet paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces

Rice:
2 tablespoons olive oil
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes (optional)
2 cups uncooked short-grain white rice
1 large pinch saffron threads
1 bay leaf
½ bunch Italian flat leaf parsley, chopped*
1 litre chicken stock
1 (398ml) can of diced tomatoes
2 lemons, zested**

Sausage & Vegetables:
½ tablespoon olive oil
1 pound chorizo sausage, casings removed and sliced/diced
1 large Spanish onion, diced
1 large red bell pepper, diced
½ cup frozen green peas

* Click here to learn how to properly clean parsley.
** Click here for tips on zesting.

Directions:

In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate for at least an hour.

Preheat the oven to 375 degrees. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, diced tomatoes and lemon zest. Bring to a boil, cover, and reduce heat to low. Simmer 10 minutes.

Meanwhile, heat ½ tablespoon olive oil in a separate skillet over medium heat. Add the cut up sausage to the skillet and saute until the fat begins to render from the meat. Once the sausage is cooked/heated through, using a slotted spoon, remove it from the pan, but keep the majority of the fat/drippings in the pan. Return the pan to the heat, and add the marinated chicken and onion, cooking for 5-7 minutes. Add the bell pepper and cook for another 5 minutes. Once the chicken is almost fully cooked, return the sausage to the skillet, along with the peas, and mix to incorporate.

Combine the meat/vegetable mixture with the semi-cooked rice, and place in the preheated oven for 10-20 minutes, until the rice has completely finished cooking and has begun to get a bit crispy. Serve hot!

Chicken & Sausage Gumbo

Chicken & Sausage GumboSure, you may have heard of Gumbo, but do you know where it got it’s name from? Well, we can’t be 100% sure, but we do know that the dish we know as Gumbo originated in southern Louisiana from the Creole people during the 18th century. It typically consists primarily of a strongly flavoured stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu (Native African) word for okra (ki ngombo) or the Choctaw (Native American) word for filé (kombo). The dish is the official cuisine of the state of Louisiana. The recipe below actually uses all 3 types of thickeners, though the filé powder is optional (more for taste rather than a thickener). In my mind, 3 is better than 1! This recipe will serve about 6 people.

Ingredients:

⅓ cup and 1 tablespoon all-purpose flour
¼ cup and 2 teaspoons oil or fat rendered from cooking sausage*
2 stalks celery, diced
1 small/medium onion, diced
1 small/medium green bell pepper, diced
1 clove garlic, minced
6 ounces sausage, sliced
1 pound chicken breasts, cut into 1 inch cubes
4 ¾ cups stock (chicken, beef or vegetable)
1 ¼ teaspoons white sugar
salt to taste
2 ½ teaspoons hot pepper sauce, or to taste
¼ teaspoon Cajun seasoning blend, or to taste
1 ½ bay leaves
¼ teaspoon dried thyme leaves
½ of a 398ml can crushed tomatoes (about 200ml)
¾ cup tomato sauce
¾ teaspoon gumbo filé powder
2 ½ teaspoons oil or sausage drippings
1 cup frozen cut okra, thawed
2 ½ teaspoons vinegar

* Cook’s Note: This recipe calls for the use of sausage; you can use any type you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! Remember, save the drippings from cooking the sausage, and use it in place of oil in this recipe. It adds so much more flavour than regular cooking oil!

Directions:

Make a roux by whisking the flour and ¼ cup plus 2 teaspoons oil/sausage drippings together in a large, heavy saucepan over medium-low heat to form a smooth mixture. Cook the roux, whisking constantly, until it turns a rich mahogany brown colour. This can take 20 to 30 minutes; watch heat carefully and whisk constantly or roux will burn. Remove from heat; continue whisking until mixture stops cooking.

Stir the vegetables into the roux, and mix in the sausage and chicken breasts. Bring the mixture to a simmer over medium-low heat, and cook until vegetables are tender, 10 to 15 minutes. Remove from heat, and set aside.

Bring the stock to a boil in a large Dutch oven or soup pot. Whisk the roux mixture into the boiling stock. Reduce heat to a simmer, and mix in the sugar, salt, hot pepper sauce, Cajun seasoning, bay leaves, thyme, stewed tomatoes, and tomato sauce. Simmer the soup over low heat for 1 hour; mix in 2 teaspoons of filé gumbo powder at the 45-minute mark.

Meanwhile, heat 2 ½ teaspoons of oil or sausage drippings in a skillet, and cook the okra with vinegar over medium heat for 15 minutes; remove okra with slotted spoon, and stir into the simmering gumbo. Continue to simmer until flavors have blended, 45 more minutes. Just before serving, stir in 2 more teaspoons of filé gumbo powder. Serve over hot rice.

Sausage & Chicken Jambalaya

Sausage & Chicken JambalayaThis one dish meal is great for a weeknight, and can be made as spicy or mild as you like. You can use any type of sausage that you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! This recipe will makes 6 servings.

Ingredients:

2 tablespoons oil, divided
1 tablespoon Cajun seasoning
¾ pound sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (398ml) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 ¼ cups uncooked white rice
3 cups chicken broth

Directions:

Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. A lot of oil will naturally render when you are cooking the sausage, so you can use this very flavourful oil to now cook the chicken pieces in. If you find that you don’t have enough oil from cooking the sausages, you can always add a bit more oil to the pan. Add the chicken pieces to the pan and sauté them until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, thyme, basil and oregano. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Serve hot!

Ash-e-jow (Iranian/Persian Barley Soup)

Persian Barley Soup

This soup was a hit at last night’s Purim celebration. The addition, that I think was brilliant, that my mother added was some cooked shredded chicken. She also shredded the carrots, rather than diced them. You can leave it out the chicken (meat and stock) and use vegetable stock instead if you wish to make this a non-meat dish. This soup will serve 6-8 people.

Ingredients:

3 quarts chicken stock
2 tablespoons vegetable oil
1 medium onion, diced
1 cup diced (or shredded) carrots
¾ cup uncooked pearl barley
1 tablespoon turmeric
½ teaspoon saffron
1-2 cooked chicken breasts, shredded
1 lime, juiced
¼ cup tomato paste
salt, to taste
ground black pepper, to taste
½ cup non-dairy sour cream
1 cup chopped fresh parsley*
8 lime wedges

* Click here to see how to clean parsley.

Directions:

Heat the chicken stock in a pot to a gentle simmer.

Heat the vegetable oil in a large pot over medium heat and sauté the onion, carrots, saffron and turmeric until the onion becomes translucent. Add the pearl barley to the pot and stir for one minute. Stir in the hot chicken stock, shredded chicken, lime juice, tomato paste, salt, and pepper. Bring the mixture to a boil, reduce heat to low, and simmer for 1 to 1 ½ hours, until the soup has thickened and the carrots and barley are tender. If the soup is too thick, add hot water, one tablespoon at a time.

Place the sour cream in a small bowl. Slowly pour ½ cup of hot soup mixture into sour cream, whisking constantly. Gradually add the sour cream mixture into the soup pot, whisking constantly. Stir in the fresh parsley. Serve with fresh lime wedges.

Ginger Sesame Peanut Chicken Noodles

Chicken Peanut NoodlesIngredients:

5 Boneless, skinless chicken breasts, sliced into thin strips
1 ½ red bell peppers, thinly sliced
1 ½ green bell peppers, thinly sliced
2 onions, thinly sliced
1 ½ lb. linguine or spaghetti noodles
¾ cup Peanut butter
3 tablespoons soy sauce
1 ½ tablespoons hoisin sauce
1 ½ tablespoons freshly ground ginger root
4 cloves of garlic, minced
2 tablespoons canola oil, divided
1 tablespoon sesame oil
2 tablespoons sesame seeds
1 teaspoon crushed red pepper flakes (to taste)
salt & pepper, to taste

Instructions:

Sauté the chicken with 1 tablespoon of the canola oil, until chicken is browned. Remove from the skillet. Add remaining canola oil and sauté the onions, peppers, garlic and ginger. Once the vegetables have softened and caramelized, return the chicken to the skillet and add the peanut butter, soy sauce, hoisin sauce, sesame oil, chili peppers, and salt and pepper.

In a separate pot, cook the pasta according to the directions on the package, removing from the water just a minute or two shy of fully cooked. Add the pasta to the skillet with the chicken mixture, and toss to coat. You can add some of the pasta water to the sauce if needed to be thinned out. Sprinkle the sesame seeds over the pasta and serve warm.

Easy Indian-Style Chicken

Indian Style ChickenThis is an easy, authentic chicken dish that gets its creaminess from coconut milk, rather than cream or yogourt, so it’s dairy free! This recipe will make enough for 6. I suggest serving it with basmati rice or na’an.

Ingredients:

3 tablespoons vegetable oil
2 teaspoons cumin seed
1 ½ onions, finely chopped
¼ cup and 2 tablespoons tomato paste
¼ cup and 2 tablespoons water
1 ½ pounds skinless, boneless chicken breast halves – cubed
1 (14 ounce) can coconut milk
1 teaspoon brown sugar
1 teaspoon hot chili paste or siracha (optional)
3 pinches cayenne pepper (optional)
2 teaspoon ground turmeric
salt and pepper to taste
¾ cup chopped cilantro*

Directions:

Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, about 3 to 4 minutes. In a small bowl, mix together the tomato paste and water, and pour into skillet. Add the chicken to the skillet and cook until it has firmed and turned white, about 5-7 minutes. Add coconut milk, brown sugar, chili paste, cayenne pepper, turmeric, salt, and pepper. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the centre, about 15 minutes. Sprinkle with chopped cilantro before serving.

* Click here to see how to properly clean fresh cilantro.

French Country Chicken with Creamy Mushroom Sauce

French Country Chicken with Mushroom SauceThese boneless, skinless chicken breasts are sautéed and topped with a creamy non-dairy mushroom sauce, and fit great into a low-sodium diet with less than 100mg of sodium per serving. To round out the meal, serve over whole-wheat spaghetti or fettuccini with a steamed broccoli-carrot blend on the side. This recipe serves 6.

Ingredients:

6 boneless, skinless chicken breasts, each about 4 ounces
3 tablespoons olive oil
6 shallots, thinly sliced
⅓ pound mushrooms*, thinly sliced
1 ½ tablespoons flour
⅓ cup white wine
¾ cup low-sodium chicken stock
1 ½ tablespoons fresh rosemary* (or 1 ¼ teaspoons dried rosemary)
1 teaspoon freshly ground pepper
3 tablespoons chopped parsley*

Directions:

Place the chicken breasts between wax paper and pound with a mallet to flatten. Cut each piece in half lengthwise. Cover with plastic wrap and refrigerate until firm.

In a small frying pan, heat 1 ½ tablespoons of the olive oil over medium heat. Add the shallots and sauté for about 3 minutes. Add the mushrooms and cook for 2 minutes more, stirring occasionally.

In a small bowl, whisk together the flour and wine until all the lumps are gone. Add the flour mixture to the shallots and mushrooms. Stir in the chicken stock and cook over medium-high heat. Stir until the sauce thickens, about 5 minutes. Remove from heat and add the rosemary.

In a large, non-stick skillet, heat the remaining olive oil over medium heat. Sprinkle the chicken with the ground pepper, and add it to the pan. Sauté the chicken until it is no longer pink or until a thermometer inserted into the chicken reads 170 F, about 5 minutes.

To serve, transfer 2 chicken breast halves onto each plate. Spoon mushroom sauce over the chicken and garnish with parsley. Serve immediately.

* To learn how to properly clean fresh rosemary, parsley and mushrooms, click here.

Freekeh Chicken with Root Vegetables and Prunes

Freekeh ChickenHere’s an easy one-pot meal with freekeh, chicken, parsnips, carrots, prunes, rosemary, thyme, tons of garlic, and broth. Don’t worry about the amount of garlic cloves that this recipe calls for though. Because the cloves are left whole, you get a more mild garlic taste, plus the whole cloves become sweet when braised. The prunes made a rich marriage between sweet and savoury, plus the tender chicken and chewy grain give you all the great texture!

Ingredients:

1 ½ cup freekeh*
3 ¾ cups broth, vegetarian or chicken
6 boneless, skinless chicken breasts
1 ½ medium onions, diced
6-8 carrots medium, chopped
4-6 parsnips depending on size, sliced
9 cloves garlic, whole
1 ½ cup pitted prunes*
a few sprigs of fresh rosemary and thyme to taste*
sea salt, fresh cracked pepper to taste
1 tablespoon (or so) olive oil

Directions:

Preheat your oven to 345 degrees F. In a Dutch oven, or any oven proof pot with lid, pour the freekeh and broth in. Place in the oven for 10-15 minutes. Remove the pot from the oven (careful, it will be hot!) and add all of the remaining ingredients in the pot making sure that some of the prunes and onions get into the liquid below the chicken. Drizzle a little olive oil on all ingredients. Place lid on and put in the oven on the middle rack.

Drop the heat down to 200 degrees F and cook for 1 hour. Check on it, give it a stir, and cook until the chicken is fully opaque, and vegetables are tender. This is usually only about another 15-20 minutes. Note: Cooking times vary. For added browning, remove the lid for a few minutes during the final cooking stage. If you notice the freekeh becoming too dry, you can add more broth or oil at your discretion.

* To learn how to properly clean and check grains, prunes, rosemary and thyme, click here.

Chinese Happy Family

Chinese Happy FamilyThis dish is called a “Happy Family” because it is blend of all different ingredients, coming together to make something delicious, much like how a family is. This recipe can easily be converted into a vegetarian dish by substituting tofu for the chicken. You can also use beef instead of chicken. This recipe makes about 8 servings.

Ingredients:

6 skinless, boneless chicken breast halves – cut into cubes/strips
1 tablespoon oil

Marinade:
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated fresh ginger

Vegetables:
¼ cup olive oil
2 onions, sliced thin
1 carrot, julienned
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 ½ cups sugar-snap peas
1 cup mushrooms, sliced
1 cup water chestnuts
1 ¾ cups baby corn
1 ½ cups bamboo shoots, sliced

Stir-fry Sauce:
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sugar
4 tablespoons water/chicken broth

½ cup sliced green onions*

Directions:

Combine the ingredients for the marinade and pour them into a large freezer bag or a bowl that you can marinate the chicken in. Add the chicken pieces and toss to coat. Let the chicken marinate in the fridge for at least an hour, or even overnight.

In a wok or large skillet, on medium-high heat, add the tablespoon of oil and sauté the chicken pieces until they are cooked through. Remove them from the pan. DO NOT put them back into the bag or bowl that you were marinating in. That is a good way to get food poisoning! Just set the chicken (and any juices) aside on a clean plate or bowl.

Next, add the ¼ cup of oil (or less) to the wok/skillet and add the onions and carrot. Toss to coat and let cook for about 2 minutes. Next add the peppers, tossing and allowing to cook for an additional 2 minutes. Next add the peas and mushrooms, then the water chestnuts, corn and bamboo shoots. Allow everything to cook together for another 2-4 minutes. Add the chicken back to wok/skillet.

In a small bowl, mix together the ingredients for the stir-fry sauce. Make sure you have fully incorporated the cornstarch, so that it is not too lumpy. Pour the sauce over the stir-fry/chicken mixture. Allow the sauce to come up to temperature and you will notice it begins to thicken. Once it has done this, toss the stir-fry to cover everything in the sauce. Serve hot garnished with the green onions. This dish goes really well with rice or noodles.

* To learn how to properly clean green onions, click here.