You’ll need a cast iron skillet for this dish. Serve with rice or potatoes.
3-4 boneless, skinless chicken breasts
1 Tbsp rosemary sprigs, crushed
1/4 c lemon juice, divided
1/2 Tbsp olive oil or melter butter
1 tsp ginger-garlic paste
1/4 tsp each paprika, turmeric, and chili powder(or cayenne pepper)
Salt and pepper to taste
Heat oven to 450 deg F. Heat cast iron skillet over medium heat.
Combine rosemary, 1/8 c lemon juice, oil, gigner-garlic paste, and spices.
Coat chicken pieces with mixture and add chicken to skillet. Cook five minutes or until chicken begins to turn white.
Turn chicken, drizzle with remaining lemon juice and transfer the skillet to the oven. Bake for 25 minutes or until chicken. Is cooked through.
1 tsp minced garlic
1 tsp marjoram leaves
3/4 tsp ground mustard
3/4 tsp basil leaves
3/4 tsp oregano leaves
1/2 tsp black pepper
1-1/2 lb white, mild fish filets, such as tilapia or whitefish
1/2 tsp salt
1/3 c butter or olive oil
1-1/2 c chopped fresh spinach leaves
3/4 c panko bread crumbs
1/3 c finely chopped red bell pepper
3 tbsp shredded Parmesan cheese
Heat oven to 400 deg F.
Place fish on foil-lined cookie sheet. Sprinkle with salt. Mix bitter and spices in medium bowl. Brush fish with 1 tbsp of seasoned butter.
Stir spinach, panko, bell pepper and cheese into remaining butter. Divide evenly among filets, pressing lightly.
Bake for 15 minutes or until fish flakes easily.
Chicken and yellow rice was one of my grandmother’s specialties and a favorite when I was growing up, and it’s one of my biggest comfort foods now as an adult. I serve it with peas and black beans.
2 tsp olive oil
1 onion, finely chopped
1 red bell pepper, finely chopped
2 cloves garlic, minced
1-1/2 c basmati rice
3 cups broth
1/4 tsp saffron, ground
1/4 tsp lt
1/8 tsp turmeric
1 lb skinless, boneless chicken breast, cubed
Heat oil in pot over medium high heat. Add chicken and saute until it’s moslty cooked through. Add onion, garlic and peppers and sauté until onion is translucent. Add rice, broth, and spices. Bring to a boil over high heat. Cover, reduce heat to low and simmer 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and allow to stand 5 minutes.
Traditionally, I’m told, this is served with plain yogurt and naan. I like to pair it with peas. It can be made with chicken or with tofu. If you’re going to make it with chicken AND tofu, make two batches of the marinade and marinate them in separate bags.
1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground black pepper
1 tablespoon minced fresh ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken breasts -OR- 2 1-lb blocks of firm tofu, drained and pressed, cut into bite-size pieces
In a large bowl, combine yogurt, lemon juice, and spices. Stir in chicken or tofu, cover, and refrigerate overnight.
1 tablespoon butter
1 clove garlic, minced
1 teaspoon ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro (optional)
Heat a grill. If using wood skewers, soak them while the grill heats up.
Lightly oil the grill grate. Thread chicken onto skewers, and discard leftover marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat. Saute garlic for 1 minute. Add spices. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Spices for marinade:
~2 tsp salt
~1 tsp sugar
~1/2 tsp each:
~1/4 tsp cardamom
~1 generous pinch saffron
1 whole 4-6 lb chicken
1 small white onion, peeled
5 cloves garlic, crushed
Mix spices for marinade. Rub onto the bird, cover tightly in plastic wrap and refrigerate 24 hours.
Heat oven to 350 degrees F.
Stuff the chicken cavity with the onion and garlic. Wrap the bird in foil and place on the oven rack. Roast an hour and a half to two hours, or until it smells like chicken. Remove the onions and garlic and discard. Serve roasted bird with rice and vegetables.
This is best in the fall, because all the produce is in season, but it’s a family favorite here year-round. You’ll want apples that will hold up to cooking, so not a Granny Smith! I think I used Red Delicious apples for this.
4 chicken breasts (bone- and skin-less), cubed
herbs for chicken – I used rosemary, thyme, tarragon, salt and pepper
3 medium apples
2 medium-ish butternut squash
about half a small bag of pearl onions, peeled (or one peeled and chopped medium-ish white onion, if you prefer)
one 48-oz bottle of apple juice
Soften the squash in the oven or microwave. Allow to cool and then peel, seed, and chop into mostly-uniform pieces. Rub the chicken with the herbs; put chicken, apples, squash, and onion into a large crock pot or small roasting pan and cover with apple juice, leaving an inch of room to allow for boiling.
Crock pot: Cook on high 1 hr, low 3-4 hrs.
Roasting pan: Heat oven to 450 degrees F. (remember to move the oven rack first. I always forget and have to to it after the oven is heated). Cook at 450 degrees for 40 minutes. Lower the temperature to 250 degrees and cook for one hour longer.