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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Salmon & Brown Rice Potstickers

Salmon & Rice PotstickersRice is nice! And this recipe makes a great appetizer, or if you’re like me, and get addicted, can easily wind up making a meal out of them! In this recipe I’ve called for Salmon, but you can easily substitute with a different fish, or different protein all together. They would be equally as good with chicken or tofu. This recipe will make about 24 potstickers.

Ingredients:

¾ cup of long grain brown rice, fully cooked
1 package wonton wrappers
¾ pound salmon (or other protein)
1 tablespoon sesame oil
1 tablespoon sugar
1 teaspoon Worcestershire sauce**
1 cup fresh parsley leaves, loosely packed*
3 cloves of garlic, finely chopped
1-2 tablespoons of ginger, finely chopped
½ tsp black pepper or chili flakes (optional)
½ cup grated carrots
½ cup minced water chestnuts
2 tablespoons vegetable oil for cooking
water, for steaming the potstickers
garnish: toasted sesame seeds and sliced green onions*

* Click here to learn how to properly clean fresh parsley and green onions.
** If using meat instead of fish or tofu, please click here to learn about the use of Worcestershire Sauce with meat products.

Directions:

Add salmon, oil, sugar, Worcestershire sauce, parsley, garlic, ginger and pepper or chili flakes into food processor and pulse to make a chunky paste. In a bowl, mix together the salmon paste, carrots, water chestnuts and cooked rice. Fill the wonton wrappers as directed on package sealing the edge with a dab of water on your finger.

If you’re not making the potstickers right away, refrigerate or freeze them on a baking sheet lined with parchment until ready to use.

Heat a small amount of oil in a sauté pan, and lightly brown filled potstickers on one side. Flip, and add water to cover bottom of pan. Cover and steam about 4-5 minutes. Top with sesame seeds and green onion and serve with your favourite dipping sauce.

Ginger, Herb, Lime & Sweet Onion Rub

Ginger, Cilantro, Lime and Sweet Onion RubThis rub/marinade is full of light, crisp flavours and would work really well on fish, chicken or tofu. If using on fish, beware that the acid in the limes actually starts to “cook” the fish, so do not let the fish marinate over night, but rather for just a few hours. FYI, for those of you that hate cilantro (like I do), I find that when combined with other herbs, like here with mint, the cilantro flavour is not that strong. Alternatively, you can substitute with an equal amount of parsley. This recipe will make about 2 cups of rub/marinade.

Ingredients:

1 ounce fresh ginger, finely diced (about ¼ cup)
¼ cup cilantro, chopped (about ¼ of a bunch)*
¼ cup mint, chopped (about ¼ of a bunch)*
4 limes, juiced and zested**
¼ sweet onion, finely diced
2 cloves garlic, finely diced
1 tablespoon honey
1 tablespoon olive oil
¼ teaspoon salt

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

Directions:

If you want to save time and not have to dice everything by hand, you can use a food processor, but just make sure to use the pulse control feature, as this is supposed to be chunky and not a puree.

Combine all the ingredients together in a medium sized bowl and mix to incorporate. If using as a rub, coat the fish/chicken/tofu (or other protein) about one hour before grilling, using only enough to coat the protein. If using as a marinade, on chicken or tofu, marinate for 4 hours or more, even up to overnight. If using on fish, marinate for 1-3 hours. This recipe should be enough for about 4 large pieces of protein.

Garlic Lemon Chili Chicken

garlic lemon chili chickenA little savoury garlic, a little tart lemon, and a kick of chili heat! This chicken dish will hit all the flavour notes at your dinner table! This dish will serve 5 to 7 guests.

Ingredients:

4-5 lbs. chicken pieces, bone in, skin on
¼ cup extra virgin olive oil
2 large fresh lemons (zest and juice)
3 cloves garlic, crushed
½ tablespoon chili powder (mild)
2 teaspoons red chili pepper flakes (or less to taste)
Salt and pepper

Directions:

Place chicken pieces in a single layer on the bottom of a roasting pan or dish. Sprinkle pieces generously with salt and pepper. In a small bowl, zest the two lemons. Cut them in half and juice them into the bowl. Add olive oil, garlic, chili powder and chili pepper flakes. Whisk together all ingredients till well combined. Brush the chicken pieces generously with the marinade till evenly coated. Pour remaining marinade over the top of the pieces. Cover the dish with plastic wrap and refrigerate for 2 hours (no longer, or the acid in the lemon juice will break down the chicken meat).

Preheat the oven to 375 degrees. Remove the plastic wrap and cover the roasting pan or dish tightly with foil. Cut a few slits in the foil around the edges to vent. Place chicken in the oven and cook for about 1 hour, until the juices run clear and internal temperature reaches 170 degrees. Remove the foil and raise the oven temperature to 425 degrees. Cook the chicken for about 10 more minutes until it is nicely browned and the skin is crisp.

Moroccan Mains: Chicken & Couscous

tumeric chicken

Moroccan Chicken

Serves 8
Ingredients:

2 pounds skinless, boneless chicken breast meat – cubed
1 tablespoon and 1 teaspoon salt
olive oil
2 onions, diced
4-5 cloves garlic, diced
4 carrots, sliced ¼” rounds
4 stalks celery, sliced ¼” rounds
2 tablespoons grated fresh ginger root
1 teaspoon paprika
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon ground cayenne pepper
1 teaspoon ground turmeric
3 cups chicken broth
2 cups crushed tomatoes
2 cups canned chickpeas, drained
2 zucchini, sliced ½” rounds
2 tablespoons lemon juice
Pepper, to taste

Directions:

Heat a large saucepan over medium heat adding a little olive oil. Season chicken with salt and pepper, and brown in the saucepan until almost cooked through. Remove chicken from pan and set aside. Sauté the onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes. Add chickpeas and zucchini to pan and bring to a simmer once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve over the rice, plain couscous or the delicious couscous recipe below.

CouscousMoroccan Couscous

Ingredients:

1 ¼ teaspoons ground cumin
½ teaspoon ground ginger
¼ teaspoon ground cloves
⅛ teaspoon ground cayenne pepper
½ teaspoon ground cardamom
¼ teaspoon ground coriander
¼ teaspoon ground allspice
1 tablespoon olive oil
1 red onion, cut in half and thinly sliced
1 red, green, or yellow bell pepper, cut into 1″ pieces
2 zucchinis, halved lengthwise and cut into ¾” pieces
½ cup golden raisins (optional)
1 teaspoon kosher salt
grated zest of one orange
1 540ml can chickpeas, rinsed and drained
1 ½ cups chicken broth
½ cup orange juice
1 ½ cups couscous
3 tablespoons chopped fresh mint*

Directions:

Place a large, heavy bottomed pot over medium heat. Stir in the cumin, ginger, cloves, cayenne, cardamom, coriander, and allspice; gently toast until fragrant, about 2 to 3 minutes. Stir in oil and onion, cook until softened. Stir in the bell pepper, and zucchini; cook for 5 minutes. Stir in the raisins, salt, zest, and garbanzos. Pour in the chicken broth and orange juice; turn heat to high and bring to a boil. When the mixture is boiling, stir in the couscous and remove from heat; cover, and let stand 5 minutes. Fluff with a fork, and fold in chopped mint.

*To learn how to inspect fresh mint, click here.

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients:

4 skinless, boneless chicken breasts
8 cups chicken broth
2 tablespoons plus 1 teaspoon olive oil, divided
1 teaspoon minced garlic
1 teaspoon ground cumin
4 cups frozen corn kernels
1 15oz. can black beans, drained, but not rinsed
2 cups onion, diced
2 teaspoons chili powder
2 tablespoons lime juice
2 cups chunky salsa
8 corn tortillas cut into 1-inch strips
1 cup shredded non-dairy (parve) cheese, to serve (optional)
Non-dairy (parve) sour cream, to serve (optional)
Lime wedges, to serve (optional)

Directions:

In a large pot over medium heat, poach the chicken in the chicken broth. Once cooked through, remove the chicken from the broth, and set aside to allow it to become cool enough to handle. Strain the chicken broth to remove any impurities that may have accumulated while poaching the chicken.

In a large stock pot or Dutch oven (can be the same one you poached the chicken in), add 1 teaspoon of olive oil and bring to a medium-high heat. Add the onions and sauté until they become translucent, about 4-5 minutes. Add the garlic, chili powder and cumin and mix well, allowing the spices to become fragrant. Then add the broth, corn, beans, lime juice, and salsa. Reduce heat to low and simmer for about 20 minutes. While the broth simmers, take the chicken that you have set aside, and using two forks, or your hands, shred the chicken. Add the chicken to the soup and let it simmer for an additional 10-15 minutes.

While the broth mixture simmers, heat the remaining 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Place half of the tortilla strips in the bottom of each bowl, and then serve the soup hot with the remaining tortilla strips on top, along with the options of the cheese and sour cream. Serves 8.

Pre-Fast Meal – Main Course

Lemon Chicken

Roasted Lemon Chicken with Root Vegetables
I got this recipe from my sister Ellie. She is an excellent chef in her own right and a much better baker than me!

Ingredients:

3lb. Chicken
2 small/medium sized lemons, washed
6 cloves garlic
2 ½ teaspoons coarse salt, divided
5 tablespoons olive oil, divided
1 ½ cups of chicken broth
3 Potatoes, cut into wedges
3 Carrots, cut into ½ inch discs
3 Parsnips, cut into ½ inch discs

Directions:

Preheat the oven to 400 degrees. Remove the giblets and any fat from the chicken cavity. Roll the lemons on the counter with your hand to soften, then prick with a fork, going all the way through the rind of the flesh. Cut one of the lemons in half. In a small bowl, mash the garlic with 1 ½ teaspoons of the salt until a paste forms. Rub half this paste inside the chicken and then stuff one and one half of the lemons into the cavity. Add 3 tablespoons of the oil to the rest of the garlic paste and rub the mixture on the outside of the chicken. Place the cut up vegetables in a roasting pan, tossing with the remaining salt and oil, and form a make-shift rack for the chicken to rest on. Place the chicken on top of the vegetables and pour the broth into the bottom of the pan. Squeeze the juice from the lemon half into the broth. Roast for 60-65 minutes, basting with the pan juices halfway through the cooking time, until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees Fahrenheit, juices run clear when pricked with a fork, and the drumstick moves easily in its socket. Cover the chicken and let rest for 10 minutes before carving. Serve with the pan juices.

Chicken Cacciatore

Chicken Cacciatore

An easy way to up the nutrition on this dish is to use high fibre or whole wheat pasta instead of regular. If you don’t have fresh basil, you can used dried instead. The rule of thumb when converting is to use ⅓ of the amount dried that you would fresh. So this recipe calls for ½ a cup of fresh, so you would use 2 tablespoons plus 2 teaspoons of dried. This recipe will serve 6.

Ingredients:

12 chicken thighs, skin and fat removed
Olive oil spray or enough oil to coat a pan
2 red bell peppers, chopped
2 cups mushrooms, sliced
1 onion, chopped
4 garlic cloves, finely chopped
2 (796ml) cans crushed tomatoes
½ cup chicken broth, more if needed*
2 teaspoons dried oregano leaves
½ cup chopped fresh basil leaves
Salt and freshly ground black pepper
6 cups cooked (12 oz. uncooked) pasta

Directions:

Season the chicken with salt and pepper. Heat a large pan over a medium-high heat and spray with cooking oil. Add the chicken to the pan and brown on each side for about 3-4 minutes. Add all other ingredients to the slow cooker, except the mushrooms. Season with salt and pepper. Add the mushrooms in the last hour, mushrooms can be omitted if you are not around to toss them in. Cook on low for 6 hours. In the last hour add the mushrooms. Serve over pasta. If you are preparing this ahead of time, complete the steps above, however after browning the chicken, allow to cool and then add all of the ingredients, minus the mushrooms and pasta into a gallon sized freezer bag. Remove as much air as possible from the bag and store in your freezer. On the day you wish to make your Cacciatore, allow it to cook on low for 8 hours. Again, add the mushrooms in at the last hour and then serve over pasta. *Depending on your crock pot you may need to add more liquid.

Curry Chicken

Curry Chicken

Add a little Indian flair to your dinner table with this easy curry chicken. This recipe serves 8.

Ingredients:

2 pounds boneless, skinless chicken breasts, diced into large chunks
2 medium onions – thinly sliced
1 15 oz. can chickpeas – drained and rinsed
2 medium sweet potatoes – peeled and diced
2 large Yukon gold potatoes, peeled and diced
1 large or 2 small zucchini, diced
2 cups coconut milk – light or regular
1 cup chicken stock – low sodium
1 5.5 oz. can tomato paste
4 tablespoons curry powder – salt-free
2 teaspoons salt
2 cloves garlic, chopped
2 teaspoons ground turmeric
4 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cracked pepper
2 tablespoon finely chopped or grated fresh ginger
1 fresh chili, sliced (optional)
1 stalk lemongrass, sliced (optional)
4 kaffir lime leaves, sliced (optional)
1 cup green peas – frozen
3-4 tablespoons lemon juice
cilantro – optional garnish
Rice

Directions:

In the bottom of the slow cooker, whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices. If you are using the chili, lemongrass and kaffir leaves, add them now too. Add chicken breasts, onion, chickpeas, both kinds of potatoes and the zucchini. Using tongs, gently toss ingredients together to ensure everything is evenly coated. Cook on Low for 8 hours or High for 4 hours. Stir in peas and lemon juice 5 minutes before serving. Serve over rice and with plenty of fresh cilantro.

In order to make this ahead of time, simply whisk together coconut milk, chicken stock, tomato paste, garlic, ginger and all of your spices in a small bowl. If you are using the chili, lemongrass and kaffir leaves, add them now too. In a large gallon sized freezer bag, place the chicken and vegetables, except the peas, and pour your liquid spice mixture over everything in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the sauce over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the dish the same as above.

Teriyaki Chicken

Terriayki Chicken

This sticky, sweet and tangy chicken recipe uses boneless, skinless chicken thighs instead of chicken breasts. You’ll find the meat is juicer and MUCH less expensive! Yields 8 Servings

Ingredients:

3 lbs of boneless skinless chicken thighs
¾ cup sugar
¾ cup regular or reduced-sodium soy sauce
⅓ cup cider vinegar
1 garlic clove, minced
¾ tsp. ground ginger
4 ½ tsp. cornstarch
4 ½ tsp. cold water
1 bunch scallions
Sesame seeds
Rice

Directions:

Place chicken in a 4-qt. slow cooker. In a small bowl, combine sugar, soy sauce, vinegar, garlic, ginger and pepper; pour over chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring cooking juices to a boil. In a small bowl, mix cornstarch and cold water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Toss the chicken in the sauce, saving some to pour over the rice. Thinly slice the green portion of the scallion and top the chicken with the scallions and sesame seeds. Serve the chicken up over hot rice.

In order to make this ahead of time, in a large gallon sized freezer bag, place the chicken, and combine the sugar, soy sauce, vinegar, garlic, ginger and pepper and pour over the chicken in the bag. Seal the bag, removing as much air as possible. Rub the chicken through the bag, rubbing the marinade over and into chicken. Store the bag flat in the freezer until frozen through, then you can stand it up until you’re ready to use it. When it comes to the day you decide to serve the chicken, cook on low for 8 hours, and then follow the rest of the steps for preparing the sauce the same as above.