Posts tagged ‘Chicken’

WORLD: Chicken Stir-Fry

I tried this recipe for stir-fry, and it has become my favorite. I’m going to make it tonight, in fact, and add a bunch of vegetables that are presently hanging out in my fridge. I eat it with rice.


August 15, 2010 at 11:13 am Leave a comment

GREEK: Cinnamon Stewed Chicken

This is a recipe from Cat Cora’s visit to Oprah. I didn’t see the show, but I found the recipe recently when I wanted to use up some orzo I had in the cupboard.

  • 1 chicken (2 1/2 to 3 pounds), cut into 8 pieces (legs, breast and thighs)
  • 1 tsp. ground cinnamon
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 5 cloves garlic , peeled and minced
  • 2 Tbsp. extra-virgin olive oil
  • 1 large yellow onion , peeled and coarsely chopped
  • 2 cups water
  • 1 can (6 ounces) tomato paste
  • 1 Tbsp. dried Italian herb seasoning
  • 1 cup orzo , cooked according to package directions
  • 1/2 cup grated Parmesan cheese

1. Preboil water with sea salt.
2. Pat the chicken dry with paper towels. A wet chicken will cause the oil to splatter while the chicken is sautéing. Mix the cinnamon, salt and pepper in a small bowl. Rub the chicken pieces on all sides with the seasoning.
3. Heat the olive oil in a large, nonreactive, deep skillet over high heat. A 12-inch skillet with sides about 2 1/2 to 3 inches high will allow you to brown all the chicken at once. If you don’t have a skillet large enough, brown them in two batches using 1/2 the oil for each batch. What’s important is that the chicken isn’t overcrowded, which would cause them to steam rather than brown.
4. Add the chicken to the oil and brown for about 4 to 5 minutes on each side. Turn the pieces using a metal spatula, as they have a tendency to stick to the pan. Remove the pieces when they are well browned on all sides.
5. Mince three of the garlic cloves. Lower the heat to medium-high, and add the onions and minced garlic. Cook for about 3 minutes, stirring constantly, until the onions have softened and are a rich golden brown. Add about 1/2 cup of the water and scrape the bottom of the pan with a spatula or spoon to deglaze the pan, loosening any particles stuck on the bottom.
6. When the water has evaporated, add the remaining 1 1/2 cups of water, tomato paste, Italian seasoning and remaining 2 garlic cloves, minced.
7. Return the chicken to the pan. The liquid should cover about 3/4 of the chicken pieces. Cover the pot and simmer over medium-high heat for about 30 to 40 minutes, or until the chicken is tender and thoroughly cooked. If the sauce becomes too thick, it can be thinned with a little more water. Season the finished sauce with kosher salt and pepper to taste. Serve over orzo, cooked according to package directions, and sprinkle Parmesan cheese on top.

June 23, 2009 at 2:40 pm Leave a comment


I wanted to make an Applebee’s version of this recipe, so I found one at Recipezaar. To save time in the future, I will probably use a frozen Asian vegetable mix and may even buy the chicken already breaded, but it is oh, so good freshly made. The orange flavor is not too sweet or overpowering as it is in some Chinese (American) restaurants.

2 lbs boneless skinless chicken
1 egg
1 1/2 tsp salt
1/4 tsp pepper
1 TBSP vegetable oil
1/2 cup plus 1 TBSP cornstarch
1/4 cup flour (we used spelt)
oil for frying
1 tsp minced garlic
1 1/2 tsp grated orange rind
1 cup orange juice
1/2 cup hoisin sauce
1/4 cup sugar (we used less and replaced it with fructose for Jeff’s dietary needs)
salt and pepper
slivered toasted almonds
red bell peppers
snow peas
chow mein noodles

  1. Cut chicken into 2-inch pieces and place in a large bowl. Stir in egg, salt, pepper and oil. Mix well and set aside.
  2. Stir cornstarch and flour together in another large bowl and mix well. Add chicken mixture to the flour mixture, stirring to coat each piece well.
  3. Fry the chicken in oil until golden and crisp. Do not overcook or chicken will be tough. Remove chicken from oil with slotted spoon and drain on paper towels. Continue frying chicken in small batches until all are nicely browned and crisp.
  4. Cool the oil in the skillet slightly, then remove all but 2 tablespoons of oil and set over medium heat. Sauté garlic in oil for 1 minute. Add remaining ingredients and bring to boil. Allow to boil for 3 minutes, stirring constantly. Reduce heat and simmer until sauce thickens to your liking, stirring frequently.
  5. Pour glaze over chicken. Serve chicken over a bed of cooked rice. Garnish with slivered almonds and crispy noodles. Applebee’s tosses the chicken and orange glaze with an array of stir-fry vegetables like broccoli, snow peas and red peppers.

May 10, 2009 at 9:03 pm Leave a comment

MOROCCAN: Chicken and Lentils

I copied several pages from Jeff’s mom’s cookbook at Christmas, and this recipe made me happy.

8 cups water
3 tsp sea salt, divided
1 LB dried lentils, rinsed, drained, and picked over
up to 1 cup plus 2 TBSP olive oil
1/3 cup lemon juice
3 TBSP ground cumin, divided
2 TBSP plus 2 tsp chili powder
2 garlic cloves, peeled and minced
1 large onion, peeled and chopped
2 LBS skinless, boneless chicken breast, thinly sliced
1/4 tsp cinnamon
1 cup chopped fresh parsley or cilantro

1. Combine the water and 1 tsp salt in stock pot over high heat. Add lentils. Bring to a boil. Cover and reduce heat to medium. Simmer until lentils are soft, about an hour. Drain well. Rinse under cold water and drain well. Place in a large bowl and set aside.

2. In a small bowl, mix up to 1 cup olive oil, the lemon juice, 2 TBSP cumin, 2 TBSP chili powder, garlic, and 1 tsp sea salt. Pour half of the dressing over lentils. Save the rest for later. Toss gently and let cool.

3. In a large skillet, heat 2 TBSP olive oil. Add onion and saute until well cooked, about 5 minutes. Onion should appear dark brown and soft. Add chicken and saute 2 minutes more. Add 1 tsp sea salt, 1 TBSP cumin, 2 tsp chili powder, and cinnamon. Saute until poultry is cooked through.

4. Arrange lentils on a large serving platter. Place sliced chicken on top of lentils. Use remaining dressing and pour over chicken. Sprinkle with chopped parsley. Serve at room temperature (but we ate it warm–that’s the way I like it). If I remember right, we like to eat this over rice.

Adapted from The Eat-Clean Diet Cookbook by Tosca Reno

March 27, 2009 at 7:39 pm 1 comment

WORLD: Garlic Potatoes with Chicken

2 pounds thin-skinned red and/or white potatoes (about 18)
1 TPSP olive oil
1 onion
12 ½ oz. chicken OR veggie chicken OR 10 oz. firm tofu, cubed
1 bulb garlic, cloves peeled
3 TBSP dried tomatoes, rehydrated and minced
2 tsp fresh rosemary leaves
salt to taste (optional)
fresh rosemary sprigs for garnish

1. Scrub potatoes. In 500ºF oven, heat oil in a 10”x15” roasting pan until hot, about 1 ½ minutes. Add potatoes and onion; shake pan to coat vegetables with oil. Cook 15 minutes, then add chicken or tofu cubes and garlic and cook 30 minutes more, stirring vegetables every 10 minutes.
2. Stir tomatoes and rosemary leaves into potato mixture. Add salt to taste, if desired. Pour onto serving platter and garnish with rosemary sprigs.

Serves 6.

Note: The first time I cooked this, the veggies burned, so next time I used a little more olive oil and made sure to cut everything to about the same size.

I think this recipe was from the second Healthy Choices cookbook.

June 20, 2008 at 11:50 pm 2 comments


Also from The Allergy Self-Help Cookbook.

4 boneless, skinless chicken breast halves (about 1-1 ¼ pounds) (use vege-chicken if your prefer)
¼ cup fruit juice or tomato juice
¼ cup water
1 ½ TBSP wheat-free tamari sauce, Worcestershire sauce, or steak sauce
½ tsp poultry seasoning
¼ cup spelt or kamut flour
½ tsp salt
1-2 TBSP vegetable oil

1. Using a meat mallet or heavy skillet, pound each piece of chicken to a uniform ½” to ¾” thick. Don’t pound if you’re using vege-meat.
2. In a bowl, combine the juice, water, sauce, and ¼ tsp of the poultry seasoning. Add the chicken, cover, and marinate in the refrigerator for at least 15 minutes (can marinate for as long as 24 hours). Drain on paper towels.
3. In a shallow bowl or on waxed paper, combine the flour, salt, and remaining ¼ tsp poultry seasoning. Add the chicken, turning to coat both sides of each piece.
4. Heat the oil in a large nonstick skillet over medium heat. Add the chicken and cook for 7 minutes. Turn and cook for 5 minutes, or until lightly browned and cooked through.

Variation: Substitute dried rosemary, tarragon, oregano, or basil for the poultry seasoning.

That’s what I did (a combination of all those herbs), and I loved them that way.

I also enjoy making chicken nuggets this way.

February 6, 2008 at 10:53 pm Leave a comment


12.5 ounces of chicken or vege-chicken
1 ½ cups fresh bean sprouts
1/3 cup sliced green onion
salt to taste
5 eggs
1 tablespoon canola oil
2 cups broth
2 tablespoons cornstarch
2 tablespoons soy sauce

1. In a large bowl, combine vege-chicken, bean sprouts, green onion, and salt.
2. In a medium bowl, beat eggs. Add at once to sprout mixture; stir.
3. In a large skilled over medium heat, fry ¼ cup of bean sprout mixture in oil until brown; turn to brown other side.

In a medium saucepan over medium-high heat, heat broth. In small bowl, mix cornstarch and soy sauce. Pour ½ cup hot broth into cornstarch mixture; stir until lumps are gone. Pour cornstarch mixture into saucepan of vegetable broth; stir until thickened. Serve with Egg Foo Yong.

November 14, 2007 at 5:08 pm Leave a comment

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