Chicken

Ingredients
3-4 boneless, skinless chicken breasts, cut into pieces
2 teaspoons curry powder (Madras-style preferred if you’ve got it)
1 teaspoon salt
¹⁄₂ teaspoon pepper
¹⁄₄ teaspoon chili powder
1 tablespoon olive oil
1 medium red onion, chopped
1 tablespoon dried basil
5 cloves garlic, minced
1-2 jalapeno peppers, seeded and finely chopped
1 (12 ounces) bag fresh cut vegetable blend, such as broccoli, carrots and cauliflower
1 (14 ounces) can coconut milk
1 tablespoon cornstarch
1 teaspoon fresh ginger, minced
Cooked rice, for serving

Instructions
1. Place chicken in medium bowl and mix with curry, ¹⁄₂ teaspoon salt, pepper, and chili powder.  Toss to combine well then cover and refrigerate 1 to 2 hours. 

2. Heat oil over medium-high heat in large, nonstick skillet.  Add onion, basil, garlic, and jalapeno peppers.  Cook, stirring often, about 3 to 4 minutes or until onion is translucent.  Add chicken, ¹⁄₂ teaspoon salt, and cook until chicken is no longer pink and cooked completely through. 

3. Add vegetables to skillet and stir to combine. 

4. In small bowl, stir together coconut milk and cornstarch until well combined.  Pour mixture into skillet and stir to combine.  Cook, stirring, until sauce has thickened and vegetables reach desired tenderness.  Stir in ginger and cook 1 minute.  Serve over hot rice. 

Comments
This recipe is from Mel’s Kitchen Cafe.  It was pretty tasty although I felt the original recipe needed a bit of veg, which I added.  We enjoyed the finished product although I probably could have doubled the sauce ingredients due to the added veg content.  I’m always on the lookout for new curry recipes and this fit the bill.  Lots of flavor and warmth.

Internet - Mel’s Kitchen Cafe

Ingredients
3 cloves garlic
6 quarter size slices fresh ginger
1 large onion, coarsely chopped
2 large tomatoes coarsely, chopped OR 1 (15 ounce) can tomato sauce
¹⁄₂ cup fresh cilantro, coarsely chopped
1 jalapeno peppers, stemmed and seeded
3 tablespoons vegetable oil
2 bay leaves
5 green cardamom pods, crushed lightly to break the skin
2 (1 inches each) cinnamon stick s
1 ¹⁄₂ tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon garam masala
¹⁄₂ teaspoon turmeric
1 teaspoon salt
¹⁄₄ teaspoon freshly ground black pepper
¹⁄₂ cup nonfat plain yogurt, whisked until smooth
Grilled Tandoori Chicken
1 cup water, or as needed

Instructions
1. In a food processor, process together the garlic, ginger, and onion until minced. Remove to a bowl. Then process together tomatoes, cilantro, and jalapenos until smooth. Remove to another bowl and set aside.

2. Heat the oil in large pan over medium-high heat and cook bay leaves, cardamom pods, and cinnamon sticks, stirring, about 30 seconds. Add the onion-garlic mixture and cook until browned, about 7 minutes. Add the tomato-cilantro mixture and continue to cook, stirring, until all the juices evaporate and the oil separates to the sides, about 7 minutes.

3. Add the coriander, cumin, 1 teaspoon garam masala, turmeric, salt, and black pepper, then mix in the yogurt, stirring constantly to prevent it from curdling, and cook, stirring, until it is incorporated into the sauce.

4. Add chicken to sauce and stir to coat.  Cover the pan and simmer about 10 minutes to blend the flavors.     Add water for thinner sauce if desired. 

Comments
This recipe is from 1,000 Indian Recipes by Neelam Batra.  I chose it because I was looking for a nice chicken curry recipe that would let Art grill up some tandoori chicken.  I didn’t want to use our standard Butter Chicken Curry and this recipe seemed like it would fit the bill.  It was super tasty with lots of great flavors. 

Shown here with Naan.

1,000 Indian Recipes

Ingredients
3-4 boneless, skinless chicken breasts, cut into pieces
1 tablespoon sweet paprika
2 tablespoons all purpose flour
2 tablespoons olive oil
¹⁄₂ medium onion, sliced into half moons
8 ounces mushrooms, sliced
¹⁄₄ cup sherry
¹⁄₂ cup chicken broth
1 tablespoon tomato paste
2 bay leaves
¹⁄₄ cup plain Greek yogurt or sour cream
1-2 cups frozen peas
¹⁄₂ cup fresh parsley, minced
Salt and freshly ground black pepper, to taste
Cooked egg noodles, for serving

Instructions
1. Toss chicken with paprika, flour, salt and pepper. 

2. Heat oil in large skillet over medium-high heat.  Add chicken and cook until browned, about 7 minutes.  Remove from pan and set aside. 

3. Add onions and mushrooms to skillet.  Sauté until mushrooms have released their liquid and begin to brown, about 5 to 10 minutes. 

4. Deglaze the skillet with sherry, stirring, for about a minute.  Add broth, tomato paste, and bay leaves.  Stir to combine. 

5. Return chicken, with any juices that have accumulated, to skillet and simmer until chicken is cooked through and sauce thickens, about 5 to 7 minutes.  Stir in yogurt, peas, and parsley.  Cook 2 more minutes until peas are heated through. 

6. Serve stroganoff with egg noodles. 

Comments
This recipe is from Bev Cooks.  I added the peas and, as you can see from the photo, I added way too many!  I’d suggest sticking to just a cup or two instead of the entire bag like I did.  I’d also want to add more mushrooms if I make this again – up it to a whole pound instead of 8 ounces.  I thought the recipe was tasty although we wouldn’t call this dish stroganoff!  I’m not sure what I’d call it, but it’s not like any sort of stroganoff I know of.

Internet - Bev Cooks

Ingredients
1 whole rotisserie chicken or Slow Cooker Chicken
8 tablespoons butter
2 large onions, chopped
¹⁄₄ cup all purpose flour
³⁄₄ cup chicken broth
2 cups half and half
1 teaspoon hot sauce, such as Sriracha
1 ¹⁄₂ teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons salt
¹⁄₂ teaspoon pepper
1 (16 ounce) can white beans, such as great northern or cannellini, drained and rinsed well
2 (4 ounces each) cans chopped mild green chilies, drained
1 ¹⁄₂ cup Monterey Jack cheese, shredded
1 cup milk
¹⁄₂ cup sour cream

Instructions
1. Remove all skin and bones from chicken.  Shred or chop the meat.  (I cooked my chicken in the slow cooker with rotisserie spices.)

2. Melt butter over medium heat in large pan or Dutch oven.  Cook until onion softens.  Stir in flour and cook, stirring often, 3 minutes. 

3. Slowly add broth and half and half, stirring constantly.  Increase heat to high and bring to boil.  Reduce heat to low and simmer, stirring occasionally, 5 minutes or until thickened. 

4. Add hot sauce, chili powder, cumin, salt, pepper, beans, chilies, cheese, milk, and chicken.  Continue cooking over low heat 20 minutes, stirring occasionally. 

5. Add sour cream and stir well before serving. 

Comments
This recipe is from Never Enough Thyme.  I served it over rice and it’s a big bowl of warm, delicious, comfort.  Art is a hard sell on things that deviate from their names, so I might need to call this something other than “chili” in the future.  (Chili has a very specific definition in Art’s world and it doesn’t include “white” and “chicken.”)  That said, we all enjoyed this – Lance and me especially.  The chicken worked very well with the cannellini beans and I was very happy with the results.  I’m sad that I didn’t get to eat that many leftovers because we’ve had so many other things in the fridge to eat as well!

Internet - Never Enough Thyme

Ingredients
2 cups yogurt, preferably Greek
Juice from 2 lemons
1 cup parsley, chopped
1 teaspoon salt
¹⁄₂ teaspoon ground nutmeg
¹⁄₂ teaspoon paprika
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground cloves
¹⁄₂ teaspoon ground cardamom
¹⁄₂ teaspoon ground cinnamon
¹⁄₂ teaspoon ground allspice
4-6 cloves garlic, chopped
6-8 boneless, skinless chicken breasts, cut into small pieces
2 tablespoons olive oil

Instructions
1. Combine all ingredients, excluding chicken and olive oil, in large bowl and mix well.  Add chicken to marinade mix, stir to fully coat chicken, cover and refrigerate for 2 to 24 hours.  (The longer the better.) 

2. When ready to serve, heat olive oil in large skillet over medium-high heat.  Add chicken and marinade to skillet.  Cook, stirring, until excess liquid has evaporated and meat browns. 

3. Serve chicken with desired accoutrements such as pita bread, Tahini Sauce and Tomato Relish. 

Comments
This recipe is from shawarmarecipe.com and I selected it or my mom and I to try out for a pre-Christmas Lebanese Feast.  It was so delicious over our holiday that I decided to make it again when we had company over to celebrate the New Year.  The marinade is amazing and smells phenomenal.  The cooked chicken is equally amazing and delicious smelling.  This is a great and easy recipe, I’m glad I found it! 

Shown here with pita bread, Tahini Sauce, Tomato Relish, and Tabbouleh.

Internet - Shawarma Recipe

Ingredients
For the sauce
¹⁄₂ cup ketchup
¹⁄₄ cup molasses
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar (I used red apple balsamic.)
1 tablespoon brown sugar

For the kebabs
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into ¹⁄₂ pieces
4 12-inch metal skewers

Instructions
1. For the sauce: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer ¹⁄₂ cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.

2. For the kebabs: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

3. Prepare grill. I assume you know how to get your own grill going, since I sure don’t!

4. Pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor or mini chopper until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers with no space in between chicken pieces.  If there are any larger bits of bacon paste, make sure they’re secured between chicken.  

5. Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 ¹⁄₂ minutes until well browned and slightly charred, about 8 minutes. Brush top surface of kebabs with ¹⁄₄ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¹⁄₄ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160*F, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve with reserved barbecue sauce. 

Comments
This recipe is from the Cook’s Illustrated 2011 Annual and WOW, these were awesome!  The bacon kept the chicken nice and juicy, the flavors of the coating were great, the bbq sauce was wonderful.  We’ve had kebabs on our list of things to make for quite some time and I’m so glad we finally got to them since this recipe is delicious! 

I recommend flat, wide skewers instead of ones that are round.  You don’t want your meat to spin around during cooking! 

Shown here with Garlic Rice Pilaf.

Cook’s Illustrated 2011

Ingredients
25 Ritz crackers
4 slices white sandwich bread
6 tablespoons unsalted butter, melted
8 thin slices deli ham
2 cups Swiss cheese, shredded
4 boneless, skinless chicken breasts
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all purpose flour

Instructions
1. Adjust oven racks to lowest and middle positions and heat oven to 450*F. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on.

2. Top each ham slice with ¹⁄₄ cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut pocket into thickest part of chicken and stuff each breast with 2 ham and cheese rolls. Season both sides of chicken with salt and pepper. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.

3. Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400*F. Bake until golden brown and chicken registers 160*F, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.

Comments
This recipe is from the 2010 Cook’s Country Annual and I did not find it foolproof at all.  I believe that our chicken breasts must be tiny compared to the ones the test kitchen uses because I was only able to fit 1 bundle of ham and cheese in each breast.  I do tend to get the most natural chicken breasts I can and they definitely are smaller than the others the store offers. 

The taste was really great, the breasts were tender and juicy, the flavors were lovely.  I’m curious to see if I can make this better in the future.

Cook’s Country 2010

Ingredients
1 pound short pasta shape
1 ³⁄₄ teaspoons salt
³⁄₄ cup olive oil
3-4 boneless, skinless chicken breasts, cut into thin slices
³⁄₄ teaspoon freshly ground black pepper
1 cup onion, diced
2 teaspoons garlic, minced
9 ounces baby spinach
¹⁄₂ cup pine nuts, toasted
¹⁄₄ teaspoon crushed red pepper
1 ¹⁄₄ teaspoons lemon zest
1 cup fresh basil, packed
3 tablespoons unsalted butter
3 tablespoons all purpose flour
3 ¹⁄₂ cups milk
8 ounces Parmesan cheese, grated or shredded

Instructions
1. Bring large pot of salted water to boil over high heat.  Cook pasta 2 minutes less than directed on packaging. Drain well and drizzle with 1 tablespoon olive oil, toss to coat, and set aside. 

2. Heat 1 tablespoon olive oil in Dutch oven over medium heat.  Add chicken, ¹⁄₄ teaspoon salt, and ¹⁄₄ teaspoon black pepper.  Cook, stirring, until chicken is opaque and cooked through, about 2 to 5 minutes.  Remove from pan. 

3. Add 1 tablespoon oil to pot and add onion, cook until tender, about 4 minutes.  Add 1 teaspoon garlic and cook until fragrant, about 30 seconds.  Add spinach and ¹⁄₄ teaspoon salt.  Cook until spinach begins to wilt, about 1 to 2 minutes.  Return chicken to pot and add pasta.  Stir to combine. 

4. Combine pine nuts, red pepper, ¹⁄₄ teaspoon lemon zest, and remaining 1 teaspoon garlic in food processor.  Pulse until blended and scrape down sides with rubber spatula.  Add basil, ¹⁄₄ teaspoon salt, ¹⁄₄ teaspoon black pepper, and remaining ¹⁄₂ cup olive oil.  Pulse until completely blended. 

5. Heat oven to broil. 

6. In pot used to cook pasta, melt butter over medium heat.  Add flour and stir until smooth and bubbly, about 2 minutes.  Add milk, stirring constantly, and cook until thickened, 4 to 6 minutes.  Remove from heat and stir in pesto, ¹⁄₂ of the Parmesan cheese, and remaining 1 teaspoon salt and ¹⁄₄ teaspoon black pepper. 

7. Stir pesto sauce and remaining lemon zest into Dutch oven and stir well to combine.  Sprinkle top with remaining Parmesan cheese and broil until pasta is heated through and top is golden brown and bubbly, about 4 to 6 minutes. 

Comments
This recipe is from Emeril’s Sizzling Skillets and Other One-Pot Wonders.  The flavors were pretty great, I’m a fan of pesto, spinach, chicken and pasta.  However, the dish was just wet.  I’m not sure if I should have thickened the béchamel longer or what, but I sort of think this should be baked for a bit at 350*F instead of just broiled.  I believe that would make for a better dish. 

This was definitely tasty and I might revisit in the future, but I would have preferred a less runny dish.

Sizzling Skillets and Other One-Pot Wonders

Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1 pound short pasta
12 tablespoons butter
2 medium onions, diced
1 (7 ounce) can diced green chilies
1 (14.5 ounce) can diced tomatoes (The fire-roasted sort are always nice.) 
8 tablespoons flour
4 cups milk
1 cup chicken broth
8 ounces cream cheese
2 tablespoons cumin, ground
4 teaspoons oregano
2 teaspoons dry mustard
2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon chili powder
6 cups Mexican cheese blend, shredded
1 cup panko bread crumbs

Instructions
1. Heat oven to 350*F. 

2. Heat oil in Dutch oven.  Cook chicken 5 to 10 minutes per side, or until cooked through.  Remove and cut into small pieces once cool enough to work with. 

3. Bring large pot of salted water to boil over high heat.  Cook pasta 2 minutes less than directed on packaging. Drain well. 

4. In Dutch oven used for chicken, melt 4 tablespoon butter on medium heat.  Add onion and cook 3 to 4 minutes, or until tender.  Add chicken, green chilies and tomatoes and cook for 2 minutes.  Remove from heat. 

5. In pot used for pasta, melt remaining 8 tablespoons butter over medium heat.  Add flour and stir until smooth and bubbly, about 2 minutes.  Add milk and chicken broth, stirring constantly, and cook until thickened, 4 to 6 minutes.  Stir in cream cheese, cumin, oregano, mustard, garlic, salt and chili powder.  Stir until cream cheese is completely melted.  Stir in shredded cheese 1 cup at a time, stirring until melted and incorporated. 

6. Transfer sauce to Dutch oven with chicken mixture, add pasta, and stir well to mix and coat evenly.  Sprinkle panko over top of casserole and bake 30 to 45 minutes or until bubbly and cooked through.  Let stand 5 minutes before serving. 

Comments
This recipe is from Mommie Cooks and continues my trend of easy casseroles eaten in bowls.  This seems to be the sort of meal I gravitate to when I’m not feeling well.  It’s delicious and easy comfort food, perfect to eat from a bowl while wrapped up in a cozy blanket. 

This recipe is definitely a keeper, all three of us loved it and leftovers went quickly!

Internet - Mommie Cooks

Ingredients
4 tablespoons butter, softened
4 cloves garlic, minced
1 ¹⁄₂ teaspoons fresh oregano, chopped, or ¹⁄₂ teaspoon dried
1 ¹⁄₂ teaspoons fresh marjoram, chopped, or ¹⁄₂ teaspoon dried
1 teaspoon sweet paprika
Salt and freshly ground black pepper
4 tablespoons all purpose flour
3-4 boneless, skinless chicken breasts, cut into cutlets
1 tablespoon olive oil
4 cups cherry tomatoes
¹⁄₂ cup white wine
2 tablespoon fresh parsley, chopped

Instructions
1. Mix together butter, garlic, oregano, marjoram, and paprika in small bowl.  Season with salt and pepper. 

2. Season chicken with salt and pepper.  Put flour in shallow container and dredge chicken breasts in flour. 

3. Melt 2 tablespoons butter and 1 tablespoon oil in large skillet over medium-high heat.  Place chicken in skillet and cook until browned on both sides, about 3 to 4 minutes per side.  Work in batches if necessary.  Transfer cooked chicken to plate. 

4. Increase heat to high and add tomatoes to skillet.  Cook, stirring occasionally, until they begin to char and burst, 5 to 10 minutes.  Add remaining butter and crush tomatoes with the back of a wooden spoon to release their juice.  Continue stirring until butter has melted.  Add wine and parsley then stir, scraping the bottom of the skillet to loosen any browned bits.  Return chicken and any accumulated juices to skillet.  Simmer 3 to 4 minutes, or until everything is heated through. 

Comments
This recipe is from Tide and Thyme.  I decided that it would be a great way to use up some of the last cherry tomatoes of summer and it was!  The tomato sauce was great and a perfect complement to the chicken.  The herbed butter in the recipe works very well and we all enjoyed this.  Leftovers were great too.  This recipe also has the bonus of being extremely simple.  The cherry tomatoes break down to form a fantastic and low-maintenance sauce. 

Shown here with Cheesy Baked Gnocchi.

Internet - Tide and Thyme