Chicken Balls

Makes about 20 balls. 

This recipe involves an unusual combination of ingredients and spices. The meat balls are baked, not sautéed. They are delicious at room temperature. I serve them as a snack, with cocktails or any which way. 

INGREDIENTS:

• 1 cup tightly packed cilantro leaves

• ¾ cup roasted unsalted cashews

• 3 tablespoons extra-virgin olive oil

• 1½ teaspoons garam masala

• 1 pound ground chicken, a blend of light and dark

• Grated zest of 1 lime

• 1 teaspoon Kosher salt

• 1 teaspoon freshly ground black pepper

PREPARATION:

• Preheat the oven to 450F.

• Line a large baking sheet with parchment paper.   

• Place cilantro leaves, cashews, 1 tablespoon olive oil, garam masala, lime zest, salt and pepper into a food processor. Process coarsely, then transfer to a medium bowl. Add the ground chicken and combine very well. Season to taste.   

• Form into 1½ inch balls and place on parchment paper.  It is easier to use an ice cream scooper, I recommend size No 50.  Brush generously with the 2 tablespoons oil and bake until well browned, about 15 minutes. The underside should be brown.

Roast Chicken with Potatoes, Shallots and Baby Carrots

Makes 4 servings. 

This recipe is an easy, convenient one pot dish.

INGREDIENTS:

• One 3 ½ pound chicken, butterflied  

• 5 tablespoons extra-virgin olive oil

• 1 lemon, cut into thin rounds

• Small bunch oregano 

• Kosher salt

• Freshly ground black pepper 

• 12 baby Yukon gold potatoes

• 8 small shallots 

• ¼ pound baby carrots

• 12 pitted green olives

Preparation:

1. Preheat the oven to 400F. 

2. Pat the chicken dry and season with salt and pepper on both sides. Place in a roasting pan skin side up and brush with 2 tablespoons olive oil.    

3. Place the lemon slices and the oregano under the chicken.  

4. Rinse and dry the potatoes. Peel the shallots.

5. Place the potatoes, shallots, carrots and olives in a bowl, toss with 3 tablespoons olive oil and season with salt and pepper.    

6. Scatter the vegetables around the chicken and roast for about 1 hour. The juices running from the leg joints should be clear. From time to time stir the vegetables.   

7. Serve with the vegetables and accumulated juice.

Balsamic Chicken

Makes 4 servings. 

This family style, one pot all year around dish is quick, flavorful and nutritious.   

INGREDIENTS:

• 4 organic whole chicken legs, thighs and drumsticks (See Note)

• Kosher salt

• Freshly ground black pepper

• 5 tablespoons extra- virgin olive oil

• 5 tablespoons balsamic vinegar

• 1¼pounds small Golden Yukon potatoes, about 12

• ½ pound shiitake mushrooms

• 8 shallots

• 4 garlic cloves, peeled

• 6 rosemary sprigs

PREPARATION:

1. Preheat the oven to 450F. 

2. Pat chicken dry and season lightly with salt and pepper on both sides.  

3. In a 13x9 ovenproof dish combine 2 tablespoons oil with 2 tablespoon vinegar. Place the chicken in the dish. Coat well and arrange the pieces skin side down.    

4. In a large bowl combine the remaining 3 tablespoons oil with 3 tablespoons balsamic vinegar, 1 teaspoon salt and pepper. 

5. Scrub the potatoes. Discard mushroom stems, wipe the caps with a damp paper towel and cut in half. Peel the shallots and garlic. Toss all these vegetables in the bowl with the rosemary and scatter over the chicken.   

6. Cover with heavy foil and bake for 45 minutes, uncover, turn the chicken over and bake for another 20 minutes.

7. The chicken will be light brown and the potatoes should be soft.

8. Remove the sprigs and serve with the accumulated juices.

NOTE:

These are 4 whole bone in chicken legs, drumsticks and thighs attached, about 3½ pounds total.

Cold Oven Roast Chicken

Makes 4 servings. 

I must confess that when I first heard of this recipe, I was intrigued and quite skeptical. I have since made it several times and marvel how easy, tasty and moist the chicken is.

INGREDIENTS:

• 8 boneless organic chicken thighs with skin, each portion about 6 ounces (See Note)

• 2 tablespoons extra-virgin olive oil

• 1 head garlic, cloves separated, peeled

• 1 bunch thyme

• Lemon peel from one lemon cut into thin strips (See Note)

• Kosher salt

• Freshly ground black pepper.

• Juice of 1 ½ lemons

PREPARATION:

1. Choose a heavy pot, such as cast iron with a lid and large enough to fit the chicken with room in between the pieces. Coat the bottom with olive oil and add garlic, thyme and lemon peel.  

2. Pat the chicken dry and season with salt and pepper. Place the chicken on top, skin side up. Pour the lemon juice over the chicken and cover the pot.   

3. Place the pot into the cold oven, set the temperature to 450F and cook the chicken for 30 minutes. Remove the lid and continue cooking until the skin is golden and crisped, 15 -20 minutes.

NOTE:

Organic chicken thighs tend to be small, therefore in order to get 6 ounces boned portions per person, I use 2 thighs.

To cut the lemon peel, I use a lemon peeler and then I cut the peel into very thin strips. 

Serve the chicken with spoonfuls of pan juices and garlic.