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.

Spicy Chicken

Makes 4 servings.

You can also make kebabs with this recipe by cutting the chicken into 2 inch pieces, threading  it onto skewers and grilling it.

INGREDIENTS:

• 4 boneless, skinless chicken breasts, about 6 ounces each

• Kosher salt

• Freshly ground black pepper

MARINADE:

• 3 garlic cloves, finely chopped

• 4 tablespoons extra-virgin olive oil

• 4 tablespoons lemon juice

• 1 tablespoon cumin

• 1½ tablespoons Dijon mustard

• 1 teaspoon turmeric

• 1 teaspoon paprika

• Leaves from 4 oregano sprigs, coarsely chopped, plus some for garnish

PREPARATION:

1. In a small bowl combine the marinade ingredients.

2. Pat the chicken dry with paper towels, place in a nonreactive dish and season lightly with salt and pepper. Coat the chicken with the marinade and refrigerate as long as it is convenient.

3. Turn it once.

4. Bring the chicken back to room temperature.

5. Preheat the broiler.

6. Line a broiling pan, which comes with most ovens, with heavy foil., crimping it at the corners so that the juices do not spill out. Place the chicken skin side down (where the skin would have been) and spoon the marinade over the chicken.

7. Broil the chicken as close as possible to the heat source for 5 minutes. Turn the chicken over and broil for another 2-3 minutes. The chicken will be slightly pink on the inside. Remove from the oven, cover the chicken with foil and let it rest for 1 minute so that the juices can flow back into the tissues. The chicken will continue cooking.

8. To serve:   If you like, cut 3 partial incisions on the diagonal into the chicken, spoon the drippings over the chicken, and garnish with oregano. 

Asian Style Chicken

Makes 4 servings.

Savory, sweet and garlicky, this chicken dish is a satisfying meal served with rice and a stir-fried vegetables.

INGREDIENTS:

• 4 boneless, skinless chicken thighs, each portion about 6 ounces.

MARINADE:

• ¼ teaspoon Chinese five-spice powder

• 2 tablespoons honey

• 2 tablespoons hoisin sauce

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon ketchup

• 2 teaspoons sesame oil

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Pat dry the chicken with paper towels and season lightly with salt and pepper.

2. In a bowl combine the marinade ingredients.

3. Add the chicken to the bowl, coating the pieces well. Cover with plastic wrap and refrigerate for as long as convenient. Turn over once. Bring back to room temperature before cooking.

4. Preheat the oven to 400F.

5. Place the chicken, what would have been skin side down in an oven proof dish large enough to hold it in a single layer. Cover with heavy foil and roast for 40 minutes.

6. Uncover, turn the chicken over and roast for another 10 minutes, until tender.

7. Serve with the well-seasoned accumulated juices.  

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.

Chicken Scallopini with Coating

Makes 2 servings. 

This chicken dish is quick, crispy and delicious. I like it at room temperature as well. You can serve it cut into strips in a salad or paired with any grain and vegetable.

INGREDIENTS:

• 2 chicken scallopini, about 6 ounces each  

• 1 egg white

• 2 tablespoons lemon juice

• ½ teaspoon Kosher salt

 COATING:

• 3 tablespoons white chia seeds

• 2 tablespoons Dukkah

• 2 tablespoons panko 

• 3 tablespoons extra-virgin olive oil

PREPARATION:

1. Cut scallopini into 3 pieces, (it is easier to handle) and pat dry. 

2. In a deep plate, whisk the egg white, lemon juice and salt. Place the chicken in the dish.     

3. Combine the coating ingredients and spread on a sheet of wax paper. 

4. Heat the olive oil in a large skillet. 

5. Dip the chicken into the coating and sauté on each side over high heat until there is still a trace of pale pink on the inside. It is very quick, about 1 minute on each side.

Chicken with Lemon and Raisins

Makes 4 servings. 

This is a light dish full of sweet and sour flavor. Both the chicken and the sauce can be prepared in advance and reheated before serving.

SAUCE INGREDIENTS:

• 1/3 cup seedless golden raisins

• 3 tablespoons cognac

• 2 tablespoons extra -virgin olive oil

• 1 Vidalia onion, thinly sliced

• Grated rind of one lemon

• 3 tablespoons lemon juice

• 1 cup chicken broth

• Kosher salt

• Freshly ground black pepper

CHICKEN INGREDIENTS:

• 4 boneless skinless organic chicken breasts, about 6 ounces each

• 2 tablespoons unbleached all-purpose flour

• 1 tablespoon extra virgin olive oil

PREPARATION:

1. Place the raisins in a small bowl, pour the cognac over the raisins and let stand for a while.

2. In a small saucepan heat the oil, add the onion and sauté over low to medium heat, covered, stirring from time to time until the onion is soft. Add the raisins, lemon rind, lemon juice and broth. Bring to a boil and cook, uncovered, until the sauce is reduced a bit, about 5 minutes. Season to taste with salt and pepper. 

3. Dry the chicken with a paper towel.

4. Spread the flour on a sheet of wax paper.  

5. Heat the oil in a skillet with a cover.  Dredge the chicken lightly in flour, shaking off the excess. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper on both sides.  Pour the sauce over the chicken, bring to a boil, reduce the heat to low and cook covered for 4 minutes. Turn the chicken over and cook for another 3 minutes.

6. The chicken should be pale pink on the inside. Season with lemon juice, salt and pepper and cover until serving.

NOTE:

If you wish to prepare this dish in advance, you can cook the sauce, sauté the chicken and pour the COOLED SAUCE over the chicken, (if hot, the sauce will cook the meat) and proceed to finish cooking.   

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.

Chicken in Tomato Sauce

Makes 4 servings.

Flavorful, easy to prepare and nutritious, this dish improves with time and is good reheated.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil
• 8 boneless, skinless organic chicken thighs, each portion about 6 ounces (See Note)
• Kosher salt
• Freshly ground black pepper.
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• One 14.5 ounce can crushed tomatoes
• 8 sun dried tomato halves packed in oil, cut into thin strips
• 2 tablespoon capers
• 1/8 teaspoon crushed red pepper
• 1 tablespoon Balsamic vinegar
• 5 oregano sprigs plus some leaves for garnish

PREPARATION:

1. Pat the chicken dry.
2. Heat 2 tablespoons olive oil in a medium saucepan, add the chicken and sauté on both sides, briefly.
3. Transfer to a dish and season with salt and pepper.
4. Heat the rest of the olive oil, in the same saucepan. Add the onion and garlic and sauté, covered, until soft, about 4 minutes.
5. Add the tomatoes, sun dried tomatoes, capers, crushed red pepper, vinegar and oregano sprigs. Place the chicken, side by side into the sauce and bring to a boil. Reduce the heat and cook gently, covered, for 15 minutes. Turn over and cook for another 15 minutes; the chicken should be tender.  
6. Discard oregano sprigs.
7. Season the sauce to taste and garnish with oregano leaves.

NOTE:

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

Chicken with Honey and Lemon

Makes 4 servings.

This chicken dish is simple to prepare, well-seasoned, nutritious and delicious.

INGREDIENTS:

• 4 boneless, skinless chicken breasts, about 6 ounces each
• Kosher salt
• Freshly ground black pepper
• Chives, snipped with scissors for garnish

MARINADE:

• 2 garlic cloves, finely chopped
• 2 tablespoons lemon juice,
• 2 tablespoons extra- virgin olive oil
• 2 tablespoons low- sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon Dijon mustard

PREPARATION:

1. Pat chicken dry with paper towels and season lightly with salt and pepper. Place in a glass or non-reactive dish. 
2. In a small bowl combine the marinade ingredients and coat the chicken. Cover with cling wrap and refrigerate for a few hours, turning the chicken once.
3. Preheat the Broiler.
4. Bring the chicken to room temperature.
5. Cover the whole broiling pan, which comes with most ovens, with heavy foil. Then I like to form a “shallow basket” with a piece of heavy foil, crimping it at the corners so that the juices do not spill out. Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket and spoon over the marinade.
6. Broil the chicken close to the heat source for 5 minutes.
7. Turn the chicken over and broil for another 3 minutes. The chicken will be slightly pink on the inside.
8. Remove from the oven, cover the chicken with foil and let rest for 1 minute. The chicken will continue cooking. 

TO SERVE:

 If you like, cut 3 partial incisions on the diagonal in the chicken and spoon the sauce over the chicken. Garnish with snipped chives.

Chicken with Shiitake Mushroom

Makes 4 servings.                  

Tasty, easy to prepare with a depth of flavor, this chicken recipe is a nice oven to table dish that can be served with rice, and many vegetables including steamed sugar snap peas, snow peas, or stir fried bok choy.  

INGREDIENTS:

• 8 boneless, skinless, organic chicken thighs, about 6 ounces each (See Note)
• 3 garlic cloves, finely chopped
• 1 inch piece ginger, peeled, finely chopped
• 2 tablespoons vegetable oil
• 3 tablespoons low- sodium soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon mirin (Japanese sweet rice wine)
• 3 scallions including green parts, cut into thick rounds
• 8 shiitake mushrooms
• Kosher salt
• Freshly ground black pepper

GARNISH:

• ½ cup tightly packed flat leaf parsley, coarsely chopped

PREPARATION:

1. Preheat the oven to 400F.
2. Pat chicken dry with paper towel and season lightly on both sides with salt and pepper. Place skin side down (even though there is no skin) in an ovenproof dish (about 9 by 9 inches).   
3. In a small dish combine the garlic, ginger, oil, soy sauce, sesame oil and mirin. Spoon over the chicken and scatter the scallions.
4. Discard mushroom stems and wipe the caps with a damp paper towel. Quarter the caps and season lightly with salt and pepper.  Scatter over the chicken.  Cover dish with heavy foil and bake for 35 minutes.
5. Uncover, turn the chicken over and bake for another 20 minutes or until the chicken is tender. Serve with accumulated juices, and garnish with parsley.

NOTE:

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

Chicken with Rosemary and Lemon

Makes 4 servings.

This dish has a robust flavor. It can be served from oven to table, and it reheats very well. Grains are a lovely accompaniment.

INGREDIENTS:

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

• 1 lemon, rinsed, cut into 8 wedges

• ¾ cup pitted Kalamata olives, halved

• 4 tablespoons Balsamic vinegar

• 3 tablespoons extra-virgin olive oil

• Bunch of rosemary

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the oven to 400F. 

2. Pat dry the chicken and season  with salt and pepper on both sides. Place in an ovenproof dish that fits the chicken in a single layer, skin side down.

3. Scatter the lemon and olives on top.  Combine the vinegar and oil. Pour over the chicken and place the rosemary on top. Cover with heavy foil. and roast for 30 minutes.  

4. Uncover, turn the chicken over and roast for another 20 minutes. Chicken should be tender.

5. Serve with the accumulated juices.  

NOTES:

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

Chicken with Porcini Mushrooms

Makes 4 servings.                                                         

The dried porcini mushrooms and the rosemary give this simple and easy dish an unexpected complexity. I bake it in an attractive dish that can go from oven to table. 

INGREDIENTS:

• ½ ounce dried porcini mushrooms
• ½ cup boiling water
• 4 boneless, skinless chicken breasts, about 6 ounces each
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, finely chopped
• 2 tablespoons lemon juice
• Petals from 3 rosemary sprigs, coarsely chopped plus some for garnish
• Kosher salt
• Freshly ground black pepper

PREPARATION:

1. Place the porcini mushrooms into a small bowl and pour boiling water over the mushrooms. Cover and let stand for 15 minutes. Remove reconstituted mushrooms and squeeze dry all the liquid back into the bowl. Chop coarsely. Strain the mushroom liquid through a fine mesh sieve (if you do not have a fine mesh sieve, line what you have with a paper towel). 
2. Preheat the oven to 400F
3. Pat chicken dry with paper towels and season lightly on both sides with salt and pepper.
4. Place chicken in an ovenproof dish in a single layer (what would have been skin side). 
5. Combine porcini liquid, mushrooms, olive oil, garlic, lemon juice and rosemary. Spoon over the chicken and bake for 15 minutes, turn breasts over and bake for another 3 minutes, or until chicken is pale pink inside.
6. Remove from the oven and cover with foil. Let rest for a minute – the chicken will continue cooking.
7. Serve with the accumulated juices.

Chicken in Sweet and Sour Sauce

Makes 6 servings.

I love this tasty chicken, which is also easy to make.  The sauce and chicken can be made ahead of time, and the entire dish can be assembled and cooked as needed. 

INGREDIENTS

SAUCE

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, finely chopped
• One 14.5 can crushed San Marzano tomatoes
• ½ cup port wine
• 1generous teaspoon Dijon mustard,
• ½ cup raisins
• ½ cup tightly packed flat leaf parsley, coarsely chopped.
• Kosher salt,
• Freshly ground black pepper

CHICKEN

• 2 tablespoons unbleached all-purpose flour
• 3 tablespoons extra-virgin olive oil
• 6 boneless, skinless organic chicken breasts, about 6 ounces each

PREPARATION

1. Heat the oil in a small saucepan. Add the onion and garlic, cover and sauté over low heat until onion is soft. Add the tomatoes, wine, mustard and raisins. Bring to a boil, reduce the heat and simmer covered for 10 minutes.
2. Add the parsley and season to taste with salt and pepper.
3. Pat chicken dry with paper towels. Dust the chicken breasts with flour, shaking off the excess.  Heat the oil in a non-stick frying pan with a cover. Sauté the chicken over medium heat, turning once with tongs until the outside is just seared. Season lightly with salt and pepper and pour the cooled sauce over the chicken.
4. When ready to serve, bring the chicken with the sauce to a boil over high heat and cook covered over low heat for about 3 minutes, turn the meat with tongs and cook for another 2-3 minutes. The chicken should be pale pink on the inside.

NOTE:

If you intend to assemble the dish and cook it later in the day, be sure to cool the sauce first.

A hot sauce poured over the meat will cook it. 

Chicken With Kale And Warm Vinaigrette

4 servings.

Kale is one of the healthiest and most nutritious vegetables.

The dressing can be made in advance and the entire dish takes no time to prepare.  

INGREDIENTS:

• 4 boneless, skinless chicken breasts, about 6 ounces each

• 1 tablespoon extra-virgin olive oil

• Kosher salt

• Freshly ground black pepper

• 5 ounces baby kale, stems discarded

VINAIGRETTE DRESSING:

• 4 tablespoons extra- virgin olive oil

• 2 small shallots, finely chopped

• 3 cloves garlic, finely chopped

• 2 tablespoons lime juice

• 2 tablespoons low sodium soy sauce

• 3 tablespoons dry white wine

• 1 inch ginger-peeled, grated

• 1 tablespoon capers

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Preheat the Broiler.  

2. To save cleaning time, I line the top of the broiler pan with heavy foil. Then I make a shallow basket with another piece of heavy foil, crimping the corners so that the juices do not spill out. 

3. Pat chicken dry with paper towels, place in the foil basket, brush with the oil and season lightly with salt and pepper.  

4. Place the chicken skin side down (where the skin would have been) in the foil basket and broil as close as possible to the heat source for about 6 minutes. Turn over, and broil for another 3 minutes. The chicken will be slightly pink on the inside.

5. Remove from the oven and cover with foil.  Let rest for a minute. 

6. While the chicken is broiling, heat the oil in a small saucepan.  Add the shallots and garlic. Simmer until shallots are soft. Add the remaining ingredients and season to taste. Keep warm.

TO SERVE:

Cut 3 partial incisions on the diagonal in the chicken.

Divide the kale among the 4 plates, top with the chicken and spoon the warm vinaigrette over the kale and chicken.

Chicken Teriyaki

Makes 4 servings.

Simple, nutritious and easy, this recipe should be added to your list of chicken recipes and weeknight dinners.

INGREDIENTS

• 4 boneless, skinless chicken breasts, about 6 ounces each

MARINADE

• 2 tablespoons extra-virgin olive oil
• 1 ½ tablespoons low sodium soy sauce
• 1 ½ tablespoons seasoned rice vinegar
• 2 garlic cloves, peeled, coarsely chopped and crushed to a paste with ½ teaspoon kosher salt
• 2 small shallots, peeled, finely chopped
• ½ inch ginger, peeled and grated
• Freshly ground black pepper
• 4 sage leaves, cut into thin strips for garnish

PREPARATION

1. Pat chicken dry with paper towels and place in a nonreactive dish.
2. Combine the marinade ingredients.  Pour over chicken to coat well.  Cover with cling wrap and refrigerate for at least 2 hours.
3. Bring chicken back to room temperature.
4. Preheat the broiler.  Cover the whole broiling pan, which comes with most ovens, with heavy foil.  Make a "shallow basket" with a piece of heavy foil, crimping it at the corners so that the juices do not spill out.  Set the basket on the broiler pan, place the chicken skin side down (where the skin would have been) in the basket, spoon over the marinade.
5. Broil the chicken as close as possible to the heat source for 5 minutes.  Turn over and broil for another 2-3 minutes.  The chicken will be slightly pink on the inside.  Remove from the oven, cover the chicken with foil and let rest for 1 minute so that the juices can flow back into the tissues.  The chicken will continue to cook.

TO SERVE

Cut 3 partial incisions on the diagonal in the chicken, spoon over the drippings and garnish with sage.