Archive for Chicken Recipes
Oh how we love Jamie. Let us count the reasons: Celeb chef loaded with talent, check, changing the world, check, gorgeous accent, check. What more could we ask for? Only a comforting home cooked meal that will take less than 20 minutes to prepare.
In this video, Jamie teams up with Mark Bittman from the NYT, serving a very simple and comforting Parmesan Chicken recipe.
Recipe, adapted from the video:
Chef Jamie Oliver’s Chicken Parmesan
Chicken breasts: 1 per person
herb mixture: thyme, rosemary, salt, and lemon zest
prosciutto, thinly sliced
dash of olive oil (x2)
dash of lemon juice
dash of balsamic vinegar
Lay plastic wrap on a cutting board. Top the chicken breasts with the herb mixture (thyme, rosemary, salt, and lemon zest). Add shredded Parmesan, and top with thinly sliced prosciutto, and wrap with a top layer of the plastic wrap. Smash with a cast iron pan (or fist), imagining someone you’d like to beat up. Heat up a nonstick pan with olive oil, and cook the chicken breast w/cheese and ham, adding salt and pepper as it cooks. Plate, and top with a small dash of lemon juice, olive oil, and balsamic vinegar.
Watching and a fan Jamie’s Food Revolution on Tv? Sign his petition to cast your vote for better school lunches around the world.
Sahara Restaurant is located in Mississauga in Ontario, Canada. The restaurant has received multiple rave reviews in Canada, and Zabihah reviewer Aishy in particular praises their Butter Chicken recipe, stating “YUM! The BEST food I’ve EVER had at a restaurant…kudos to the chef! I would DEFINITELY recommend the chicken tikka and butter chicken.”
Thanks to Food Network Canada for sharing this one! The video features the restaurant chef preparing an authentic Butter Chicken recipe. A very popular Indian dish with origins from Delhi, Butter Chicken is also known as Murgh Makhani, and is chicken marinated in yogurt and spices (cumin, garam masala, tandoori masala, garlic, and ginger among others), which is then cooked and served with the tomato based butter sauce and naan bread.
Do not be intimidated by the ingredients. Regarding Indian spices, here’s what the TFN Canada has to say: “Although most spices can be found in local supermarkets, some might only be available at South Asian grocery stores. If you are unable to find a certain spice or ingredient, simply omit it. It might change the taste slightly, but the essence of the dish will remain intact. Adjust the recipes to suit your tastes and make them your own.”
Butter Chicken from Sahara Restaurant
* 1 Pound boneless chicken (white or dark, as you prefer), cut into 2 inch cubes
* 3/4 cup yogurt
* 1 tablespoon garlic/ginger paste
* 1 teaspoon salt
* 1/2 teaspoon cumin powder
* 1/2 teaspoon garam masala
* 1/2 teaspoon chili powder
* 1 tablespoon tandoori masala
* 1 teaspoon kasoori methi (dried fenugreek leaves) – see note
* yellow and red food colouring
* 2 pounds canned diced tomatoes (see note)
* 2 onions, thinly sliced
* 1 cup cashew paste (see note)
* 1 tablespoon ginger/garlic paste
* 1 teaspoon chili powder
* 1 teaspoon cumin powder
* 1 teaspoon garam masala
* 1 teaspoon kasoori methi (dried or powdered fenugreek leaves, often found in your regular grocery store)
* 2 tablespoons sugar
* 1 tablespoon salt
* 1 cup cream
* 1/2 cup butter
* cream, to garnish
1. Preheat oven to 350 C.
2. Prepare chicken for marinating by combining all ingredients in a large bowl. Put yellow color first to achieve an egg yellow tint in the sauce, and then add red color a little at a time until you achieve a rich and dark orange color. Mix well.
3. Spread chicken out in a baking dish, trying not to let the pieces overlap. Bake for about 20 mins or until chicken is cooked through and the sauce has dried considerably.
4. While chicken is baking, prepare the butter sauce (see recipe)
5. Note: The closest substitute for kasoori methi is celery leaves.
1. Heat oil in a pan, add onions and fry until soft and translucent. Take out with slotted spoon and put into blender. Add a tbsp of water if needed, and pulse until pureed.
2. In the same pan, heat the oil again, and add ginger/garlic paste and stir for a moment to heat up. Add the onion puree back, as well as all other ingredients except butter and cream.
3. Cook, stirring often, on medium heat, for about half an hour. The sauce will thicken and should be spoon-coating consistency. (If sauce becomes too thick, just add a little bit of milk to get it to the right consistency).
4. The sauce should be ready by the time the chicken comes out of the oven. Add the chicken to the sauce along with the butter and cream. Stir well and cook for another 5 mins. Spoon out into serving dish, garnish with a ribbon of cream and serve.
5. Note regarding tomatoes: Put the canned diced tomatoes through blender briefly. This will make a smoother butter sauce. Tomato paste is not a good supplement to this step as it has a much stronger tomato flavour and darker colour, which we don’t want for this dish.
6. Note regarding cashew paste: To make cashew paste, soak 1 cup cashews in boiling water for ½ hour. Drain the water, and puree the cashews in blender.
7. Serving note: Ideally served with naan bread or basmati rice.
This just in! Via our friend Chef Fabio Viviani on Facebook, he has recreated the winning Chicken Wings with a Celery Root Puree and Blue Cheese Dressing recipe from Top Chef Michael Voltaggio on the episode 10, season 6 Elimination Challenge. In this video recipe, Fabio teams up with Chef Adam Sobel of RM Seafood in Las Vegas. Note: for those of us mere mortals who do not have NO2 (nitrous dioxide) canisters in our kitchen arsenals, simply chilling the sauce should be sufficient. Grazie Fabio!
P.S. Craving a shortcut, and wish to skip the pre cooking butchering step? Check out Chef John’s tip on how to eat chicken wings, and simply remove the bones from your chicken wings while you eat them.
Boneless Chicken Wing Confit with Curry and Blue Cheese Disc
Chef Michael Voltaggio
* 12 chicken wings
* 1 Spanish onion, thinly sliced
* ¼ cup fresh thyme
* 1 L chicken stock
* 1 cup heavy cream
* Curry powder
* Salt to taste
* Flour, for dusting
For Hot Sauce:
* 500g fresh bell pepper juice
* 100g red wine vinegar
* 1 teaspoon garlic powder
* 7g xanthan gum
* ½ teaspoon cayenne pepper
* 100g Franks red hot sauce
For Frozen Blue Cheese:
* 100g Maytag blue cheese
* 400g sour cream
* 1g xanthan gum
* Black pepper to taste
For Celery Puree:
* 1 celery root, peeled and chopped
* 2 cup heavy cream
* ½ cup parsley leaves
* ½ cup celery leaves
* Salt to taste
1. Using a cleaver, chop off each end joint off the wings. Season chicken with salt and curry powder. Place wings in a single layer inside a shallow pot. Add onion, thyme, stock, and cream. Simmer over low heat until bones can be removed without tearing the flesh. Remove from heat and strain liquid. Carefully remove bones from each wing. Place de-boned wings between two sheets trays and press for 1 hour in the refrigerator.
2. For hot sauce, blend all ingredients in a saucepan with an immersion hand blender until smooth. Bring mixture to a boil and then blend again. Allow to cool to room temperature.
3. For frozen blue cheese, blend all ingredients until smooth. Load into an iSi cream whipper canister and charge two times with NO2. Dispense onto anti-griddle to freeze.
4. For celery puree, place celery root in a pot and cover with cream. Simmer until celery root is tender and season with salt. Pour into a blender and puree with parsley and celery leaves. Cool immediately.
1. Heat a sauté pan with oil. Dredge wings in flour and pan fry until golden.
2. Spread celery puree onto plate.
3. Place chicken wing on top of puree. Add a drop of hot sauce.
4. Arrange a frozen blue cheese slice leaning on chicken.