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Tired of the the same old Chicken?

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Many of my clients who are trying to include more chicken in their diets instead of red meat complain that they are tired of chicken. Here’s a recipe that is sure to awaken your interest in the bird! This is an Indian version of Drunken Chicken adapted from The Indian Family Kitchen: Classic Dishes for a New Generation by Anjali Pathak. My daughter gave me this book and I am working my way through it as summer produce such as baby eggplants pictured on the cover becomes more available.

Drunken Chicken recipes are found in cuisines from Asia to Latin America and the Mediterranean. They often include beer, wine or some other types of alcohol which are often used to marinate the chicken. This recipe uses beer but it never actually touches the chicken. The alcohol serves to release the flavors of the seasonings in the pan and helps to infuse the chicken with flavor without actually adding alcohol or calories. So the kids can enjoy this too! I make it with Gluten free beer for my husband and it’s become one of his favorites. I especially like spatchcoking the chicken since it cooks in half the time and it also cooks more evenly…

  • 1 12 oz bottle of beer (or gluten free beer, non-alcoholic beer, hard cider or root beer)
  • 1 Tbsp peeled and chopped ginger
  • Grated zest of a lime (save the lime for squeezing over the chicken when it’s served)
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 3-4 scallions, roughly chopped
  • 3-4 garlic cloves
  • 1 fresh red chili or jalepeno pepper, roughly chopped
  • About 2 tbsp fresh rosemary leaves
  • 1 tsp smoked paprika
  • 1 tsp ground tumeric
  • 2 tbsp grape seed oil
  • salt and pepper to taste
  • 3.5 pound chicken, spatchcocked to lie flat in the pan

Preheat your oven to 400F. Pour the beer in a deep roasting pan. Add the ginger and garlic.

To make the rub use a food processor (I like to use my Cuisinart Mini-prep for this). Grind up the cumin seeds first, then add scallions, garlic, pepper and rosemary. Pulse or grind the ingredients before stirring in the smoked paprika, turmeric, oil, salt and pepper. Mix well to form a paste and rub it all over the chicken, inside and out making sure to rub some under the skin.

Lay the chicken cut-side down on a rack in the roasting pan. Cook for 40 min or longer, using an instant read thermometer to tell when the chicken reached 160F. Turn on the broiler and allow the skin to crisp up for about 5 minutes but watch it closely to prevent burning. You can also skip the broiling and leave the chicken in the oven for approx 8-10 extra minutes if you’re going to remove the skin anyway.

Rest the chicken for 10 minutes before serving with a squeeze of lemon and a crisp salad or sides of green beans and cauliflower.

 

Rosemary Grilled Veggie Kabobs

Rosemary Veggie KabobsThese skewered veggies are my summer alternative to Roasted Mediterranean Vegetables (from Good Food for Life). When it’s too hot to heat the oven indoors, light up the barbie and grill these on rosemary skewers for extra flavor and flair.

Ingredients:

  • 8-12 fresh rosemary sprigs (remove 2/3 of the rosemary from the bottom of each sprig, forming a skewer – chop 2 tsp of rosemary for the marinade)
  • 3 Tbsp olive oil
  • The juice of 1 small lime
  • 3 large garlic cloves, minced
  • 1/4 tsp red pepper flakes
  • 1/4 cup finely chopped basil, cilantro or parsley
  • 4 cups of cubed (1-1/2 to 2 inches) vegetables such as summer squash, peppers, small mushrooms, chunks of onion, eggplant, cooked baby potatoes, cherry tomatoes, cauliflower or broccoli

Directions:

Combine the first six ingredients in a large bowl and wisk together the marinade. Add the cubed vegetables and toss. Let sit at room temperature for 10-15 min to absorb the flavors.  If you’re making these ahead, you can make the marinade in a large zipper back, add the vegetables and store in the refrigerator until ready to cook for up to 12 hrs.

Drain and reserve the marinade. Vegetables can be skewered with the rosemary stalks and then grilled over moderately high head on a gas grill, a charcoal grill or on a stove top griddle for approximately 10 minutes or until tender but still firm, turning to brown all sides and brushing with the reserved marinade as necessary.

Portuguese Fish Stew

This Mediterranean recipe is one I developed for Good Food for Life

. I had several versions of this stew while traveling along Portugal’s coast. And every country around the Mediterranean seems to have it's own unique version. Even those who find swordfish or bluefish too strong on their own may like the moist chunks of fish in this. You can actually combine 2 pounds of any available fish or shellfish and it will taste just great… This stew takes 3 hours to cook but it takes only a short active preparation time to assemble. Make this soup a day ahead and it will be the centerpiece of a quick meal.

  • 3 large onions (white, yellow or red) sliced
  • 3 large cloves of garlic, peeled and sliced
  • 3 Tablespoons olive oil
  • 3 whole bay leaves
  • ¼ cup Madeira or dry sherry
  • 1 16 oz can unsalted chopped or diced tomatoes
  • 1 large or 2 medium potatoes (peeled and diced)
  • 3 Tablespoons of chopped flat parsley
  • 3 whole cloves
  • ¼ tsp roasted red pepper flakes (optional)
  • 1 bottle clam broth (or homemade fish stock if you have it)
  • 1 pound of firm white fish (such as cod or haddock)
  • 1 pound of oily fish (such as swordfish or bluefish)
  • 1 tsp salt (optional)

Sauté the onions and garlic until just slightly browned, about 10 min. in a soup pot or Dutch oven.

Add the bay leaves, wine, tomatoes, potatoes, herbs and spices, clam broth and 6 cups of water.

Cover and simmer on low heat for about 1-1/2 hours. Uncover and simmer another 1-1/2 hours. The broth will shrink down and get more concentrated.

Cut the fish into 1-2 inch chunks and add to the broth and simmer only 5-10 minutes or until the fish is just cooked through.

Serve immediately or cover the pot and refrigerate the soup overnight. You can also freeze individual portions at this point but cool them down in the refrigerator before freezing.

Reheat slowly on top of the stove before serving. Individual portions can be reheated on the medium setting in your microwave.

Garnish with more parsley or a sprinkle of Parmesan cheese.

Makes 8 servings

220 Calories,  8 gm Fat, 16 gm Carbohydrate, 2 gm Fiber,  21 gm Protein,          530 mg  Sodium  (if made with salt)

Each serving provides – 3 proteins, 1 vegetable and ½ starch

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