Category: Poultry


Tamarind Chicken

 

 

2014-0218_clara_chicken-40-cloves-garlic-007Serves 4

  • 4 leg quarters
  • 3/4 cups tamarind cooking pulp
  • 1/4 cup low sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 1/2 tablespoons light brown sugar
  • 1 onion, diced
  • 3 cloves of garlic, sliced
  • 1 lime, zested
  • 2 teaspoons red pepper flakes
  • 2 teaspoons Chinese five spice (I use Reims from La Boîte Epice)
  1. Place the ingredients in a large Ziploc or seal-able bowl. Mix until combined, add chicken, and marinate for 4 to 6 hours. Rotate the chicken in the marinade every so often.
  2. Set up the grill for direct/indirect heat. We do this by making a semi circle of charcoal. You’ll know when the grill is hot but not too hot when you can count to 3 with your hand over the fire.
  3. Remove the chicken from the marinade. Sear the chicken skin side down for about 4 to 5 minutes until crispy. You may pour the excess marinade over the legs at this point. Turn the legs over and cook skin side up for another 2 minutes over the high heat, then move them to the cooler side of the grill, but still near the coals for indirect heat, put the grill lid on and cook for about 25 minutes. They are done when the internal temperature reaches 160°F.

2014-0218_clara_chicken-40-cloves-garlic-007

Serves 6

6 whole chicken legs
2 teaspoons kosher salt
40 cloves garlic (you’ll need about 3 bulbs), peeled
4 stalks celery, thinly sliced
2 tablespoons olive oil
Freshly ground black pepper
Freshly ground nutmeg
4 sprigs Italian parsley
1/4 cup dry vermouth
1/3 cup (homemade or low sodium) chicken stock
Crusty bread or toast for serving

Heat the oven to 375ºF. Season the chicken legs all over with the salt. Arrange them, skin side up, in a single layer in an ovenproof baking dish with a tight-fitting lid.
Scatter the garlic and celery into the gaps between the chicken pieces, and then drizzle everything with the olive oil. Grind some black pepper and a bit of nutmeg over the chicken and vegetables and arrange the parsley on top.
Pour in the vermouth and the chicken stock. Cover the dish tightly with aluminum foil and put on the lid. Bake the chicken for an hour to an hour and 15 minutes, without removing the lid until the hour mark. When the chicken is really tender, and the garlic is soft enough to spread, remove the dish from the oven.
Serve the chicken in shallow bowls with plenty of the fragrant sauce; spread the softened garlic on the bread and then dunk it into the sauce as you eat your chicken.

Clinched and Planked Chicken Thighs Recipe

Wow, this sounds so flavorful.  Thighs are my favorite to begin with and then a brine and a basting sauce…..FLAVOR

Clinched and Planked Chicken Thighs

  • Basting liquid:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons grated fresh onion
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon sugar$
  • 1 tablespoon grated garlic
  • 1 teaspoon unsalted butter
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper
  • Remaining ingredients:
  • Basic Brine (see below)
  • 8 bone-in chicken thighs, each sliced to the bone in a few places
  • 2 (15 x 6 1/2 x 3/8-inch) cedar grilling planks
  • 1 bunch thyme sprigs
  • 1 bunch rosemary sprigs
  • 1 bunch sage sprigs
  • 2 tablespoons white wine vinegar
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 tablespoon chopped fresh tarragon

Preparation

  1. 1. To prepare basting liquid, combine first 10 ingredients in a saucepan. Bring to a simmer over medium heat. Remove from heat; refrigerate in an airtight container overnight or up to 2 days.
  2. 2. Combine Basic Brine and chicken thighs in a large bowl; refrigerate 3 hours. Drain; discard brine and solids. Pat chicken thighs dry with paper towels. Let stand at room temperature 30 minutes.
  3. 3. Immerse and soak the cedar planks in water for 1 hour; drain.
  4. 4. Preheat a charcoal fire to high heat. Let burn 30 minutes or until flames subside and coals are glowing. Spread coals to an even 4-inch thickness; fan excess ash from coals with a piece of cardboard.
  5. 5. Tie herb sprig bunches tightly to the handle of a long wooden spoon.
  6. 6. Arrange thighs, skin sides down, directly on the coals; grill 2 minutes, without moving. Turn, baste with basting liquid using herb brush, and grill 2 minutes. Repeat procedure twice. Remove thighs to a platter, skin sides up, and baste. Let stand 5 minutes. Add vinegar and juice to remaining basting liquid.
  7. 7. Arrange 4 thighs, skin sides up, on each plank. Baste thighs. Place planks directly on the coal bed; cover grill. Grill 11 minutes or until juices run clear when thigh is pierced with a fork. Singe herbs for 5 seconds after final basting. Finely chop herbs; reserve.
  8. 8. Combine parsley, 2 tablespoons oil, 1/2 teaspoon pepper, 1/4 teaspoon salt, and reserved chopped herbs on a cutting board. Add thighs to oil mixture; turn to coat. Sprinkle with tarragon; let stand 3 minutes. Serve thighs with dressing.
  9. Basic Brine: Combine 5 cups water, 1/4 cup kosher salt, 1 tablespoon black peppercorns, 1 tablespoon chopped fresh thyme, 1 tablespoon sugar, 8 garlic cloves, 3 bay leaves, and 1 halved lemon in a medium saucepan; bring to a boil. Remove from heat; cool. Refrigerate brine overnight.

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I love greek yogurt so this recipe sounds so good.

Michael Symon’s Roasted Chicken with Cumin and Orange

Ingredients
4 skin on chicken breasts
Salt, to taste
Freshly ground black pepper, to taste
1 cup Dannon Oikos Plain Greek Nonfat Yogurt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 orange, zest and juice
2 cloves fresh garlic, chopped
3 tablespoons olive oil

Instructions
1. Season the chicken breasts with plenty of salt and pepper on both sides then place them in a gallon sized re-sealable bag.
2. Whisk together the Dannon Oikos Plain Greek Nonfat Yogurt, cumin, smoked paprika, orange zest and juice and garlic. Pour this mixture in to the bag with the chicken, seal and make sure all of the chicken gets coated. Marinate in the refrigerator for 1 hour or up to 3.
3. Remove your chicken from the fridge 30 minutes prior to cooking to take the chill off of it.
4. Remove the chicken from the marinade, wiping off any excess and preheat your oven to 400 degrees. Discard the marinade.
5. Place a large sauté pan over medium heat. When the pan is hot, add the olive oil along with the chicken, skin side down.
6. Cook for about 2 minutes, until the skin is golden brown then flip the chicken and place the whole pan in the oven. Roast for 25-30 minutes until the chicken has finished cooking through. Remove the chicken from the oven and let it rest for 5 minutes.
7. Slice and serve with Creamless Corn (can remove skin from chicken before eating).

Yield: 4 servings