Tequila Lime Chicken with Grilled Pineapple Salsa

I had to be crazy to grill today.  It  literally poured the entire day - even the dogs had no interest in going outdoors.

However, yesterday my husband and I returned from a mini vacation to Arizona.  The weather was perfect and the food, spectacular!   I was so inspired that I couldn't wait to get home and cook. 

Although I had something specific in mind to prepare this evening, my daughter begged me to make something using a salsa.   I decided on Tequila Lime Grilled Chicken Breasts with Grilled Pineapple Salsa.  For a side dish I prepared Roasted Golden Beets with a Citrus Vinaigrette, both were light and delicious.  The salad was inspired by a restaurant we dined at in Arizona.  I'll share that recipe on my next post.

I started by marinating my chicken breast halves this morning so they'd have plenty of time to absorb the flavors.  My salsa I whipped together this evening while the grill was fired up.  This dish would be fantastic with grilled chicken, sea bass or halibut.  I hope you like it.......

Tequila Lime Chicken

serves 6

1/8 cup tequila

1/3 cup fresh squeezed lime juice (approximately 2 limes)

1/8 cup fresh squeezed orange juice (I used Clementines since I had an abundant amount)

1 teaspoon chili powder

1/2 fresh jalapeno pepper, seeded and minced

1 clove fresh garlic, minced

1 teaspoon kosher salt

1/2 teaspoon fresh ground pepper

1/4 cup extra-virgin olive oil

6 boneless skinless chicken breast halves

Directions:

Combine all ingredients except chicken breasts in a large zip lock baggy and blend.  Add chicken breasts, seal, and swish around to coat all the chicken breasts.  Set bag in a bowl and place in refrigerator for 2-24 hours.

Preheat grill, then remove chicken breasts from marinade sprinkling with additional salt and pepper if desired.   Place breasts on grill what would be skin-side down, even though they're skinless, for approximately 5 minutes.  Flip chicken and grill for another 7-10 minutes or until just cooked through. (Check out my tips for Grilling the Perfect Chicken) Remove from grill, cover tightly allowing to rest for about 5 minutes.  Serve hot or at room temperature with Grilled Pineapple Salsa.

The Tequila Lime Chicken was adapted from Ina Garten Barefoot Contessa Family Style.  I did change the recipe slightly by adding olive oil and reducing the ingredients by two-thirds.

Grilled Pineapple Salsa

serves 6

Ingredients:

1 large fresh pineapple, peeled and cut into 10 rounds

1 large orange bell pepper, seeded and diced

3 Roma Tomatoes, diced

1/2 small red onion, diced

1 clove garlic, minced

1/2 jalepeno, minced

1/3 cup cilantro, minced

juice of 1 lime

salt and pepper to taste

Directions:

Grill pineapple rounds until nicely charred on each side.  Remove from grill and dice 4 of the rounds.

Add all ingredients to a medium size bowl and blend.  Cover and set aside until ready to use.

To Serve:

Place a round of grilled pineapple onto each plate.  Top with grilled Tequila Lime Chicken Breasts.  Spoon salsa over the top, and garnish with additional cilantro.  Serve.

Note: I created the salsa recipe as I do most of the ones I make.  Making your own salsa is so easy - simply use ingredients on hand and use spices that will compliment your dish.  You really can't go wrong.

Enjoy!!!

Super Bowl Asian Style Chicken Wings!

Super Bowl is this coming Sunday, and while many of you will watch the game and root for your favorite team, I'll be watching for the great commercial breaks - my favorite part of the big event.

I'll be sure to whip up plenty of finger lick'in goodies for those watching from the sofas in our home.  Dips, appetizers, chili, salads, sandwiches, wings, beef and desserts will all be on the Super Bowl menu.  Over the years I've made a few recipes that you may want to try.  

The recipe below for chicken wings isn't your typical hot wings, instead, it boasts a nice hoisin and sweet plum flavor, sure to please most everyone.  These are so moist and delicious you won't need any dipping sauce.  I hope you'll try them.

Aisan Style Chicken Wings

serves 8 as an appetizer

Ingredients:

24 chicken wing drumettes

1 cup hoisin sauce

3/4 cup plum sauce 

1/2 cup soy sauce (I use low sodium)

1/3 cup cider vinegar

1/4 cup Chinese Rice Wine (not vinegar) - Mirin

1/4 cup honey

2 green onions, trimmed and minced

6 cloves garlic, minced

Directions:

In a large bowl or zip-lock baggie, combine hoisin sauce, plum sauce, soy sauce, vinegar, rice wine, honey, green onions and garlic.  Add wings and combine well.  Refrigerate 1-24 hours.

Preheat oven to 375F degrees.  Line a large baking sheet with heavy duty foil.  Spray a wire rack with non-stick cooking spray and place on baking sheet.  

Drain wings well, reserving marinade.  Arrange wings in a single layer on the rack.  Roast for 30 minutes.  Drain off any accumulated liquid.  Baste, turn and baste second side.  Roast another 30 minutes until wings are golden in color.

Serve hot or at room temperature.

Enjoy!!!

White Balsamic Glazed Chicken Breasts

If you're a follower of my blog you know I had food poisoning over the holidays.  Unfortunately it's stayed with me and my stomach just isn't back to normal, hence, the reason for my lack of posts.  I just haven't been up to cooking much.  Toast, soups and bland foods have been what appeal to me most, nothing thrilling that I felt was blog worthy.

However, I did decide to make White Balsamic Chicken Breasts, a Canyon Ranch dish that boasts great flavor. I knew this would work well with my unsettled stomach pairing it with Soft Corn Polenta and steamed asparagus.  Perfect for company and an upset tummy!

To top it off my husband and I were suppose to go out of town this past weekend where it would be sunny and warm. He came down with the flu, so we cancelled the trip, and both spent the weekend in trying to recover.  We rarely get sick so I'm hopeful the rest of 2013 will be better.

If you're looking for a nice simple dish that's sure to please your family and guests I recommend Balsamic Glazed Chicken Breasts. Here's the recipe......

Balsamic Glazed Chicken Breasts

Ingredients for Glaze:

3 tablespoons white balsamic vinegar
2 tablespoons honey
1/4 cup chicken stock (low sodium)

Mix together the vinegar, honey, and chicken stock in a small bowl. Set aside.

4 boneless, skinless chicken breast halves
1/2 teaspoon kosher or sea salt
1/2 teaspoon fresh ground pepper

1/2 cup flour

Pound each chicken breast with a meat mallet until it's 1/4 inch thick. Season with salt and pepper.

Spread the flour on a small plate. Dredge the chicken in the flour.

Lightly coat a large saute' pan with non-stick spray. Sear the chicken breasts on each side over medium-high heat.

Deglaze the pan with the glaze. Reduce the heat to medium-low and cover. Continue to cook the chicken until the internal temperature reaches 165 degrees F, approximately 5 minutes.

Place individual servings on a plate and spoon additional glaze over the chicken. Serve with creamy polenta, mashed potatoes, mashed butternut squash, etc., and a vegetable.

Enjoy! 

Chicken With Preserved Lemon, Soft Black Olives, And Nigella Seeds

This past Wednesday we made our drive back home to Missouri.  I drove 14 hours and my daughter 2 hours with one dog in the back seat.  My husband took our other dog in his car.  To say the least I was exhausted all day on Thursday and part of Friday.  It's hard for me to understand why sitting all day long would make me so tired, but it did.  At any rate, we're home and settled in again, like we never left.

Prior to leaving Colorado, I posted a recipe for Preserved Lemons from Paula Wolfert's cookbook, "The Food of Morocco."  Although I've never been to Morocco, from what I've seen and read I'd love to visit someday.  After ordering Paula's book I became addicted to reading it. There's a wealth of  information about Morocco, the food, their culture, special Moroccan secrets for preparing dishes, plus wonderful photos of it all.  Paula Wolfert's recipes are so well written, revealing even the smallest tidbit of information was so useful, linking one page or item to another page giving greater detail, so your finished dish reaches perfection. Superb!

After posting the recipe last week for Preserved Lemons I realized I made an error saying that the lemons only took 7 days to prepare.  You prepare them in one day, placing them in a tight fitting jar, however, you should wait up to 30 days before eating them for superior flavor.  I'm sure by now if you've had the chance to review the recipe, you noticed the error.  I've since made the necessary corrections on last weeks post.

If you've attempted to make the preserved lemons I hope after the 30 days you'll try this recipe.  My husband who isn't fond of experimenting with new dishes tried this and finished everything on his plate then went back for more.  Both my kids and I enjoyed it too.  Everything was gone.

One word of advice though - be sure to rinse the preserved lemons well to remove any remaining salt, otherwise they'll be too strong.

I would also recommend to mise en place all ingredients in the recipe before starting to cook for ease of preparation.

Read the ingredient list and directions entirely at least 2 times, plus the asterisks (*) before embarking on this recipe.  It's really quite simple.

Here's the recipe......   

Chicken with Preserved Lemons, Soft Black Olives and Nigella Seeds

Yield: 4 servings

INGREDIENTS:

One 3-pound chicken, quartered, backbone and wings removed

1 small garlic clove

*2 teaspoons nigella seeds, toasted and divided

2 teaspoons coarse salt

¼ cup extra virgin olive oil, divided

1 large onion, halved and thinly sliced

**2 tablespoons saffron water

1 teaspoon ground ginger

½ teaspoon freshly ground black pepper

8 ounces Yukon gold potatoes, peeled and cut into 1-inch cubes

2 small tomatoes, peeled, halved, seeded, and diced

2 tablespoons finely chopped cilantro, divided

Juice of 1 lemon, or to taste

12 Kalamata or Gaeta olives, pitted, soaked in water to remove excess salt and vinegar, and drained

1 preserved lemon, pulp removed, rind rinsed and quartered

DIRECTIONS:

1. Rinse the chicken quarters and pat dry; trim away any excess fat. Slide your fingers under the skin to loosen it from the flesh.

2. Using a mortar and pestle, crush the garlic, half the nigella seeds and the salt to a paste. Mix in 1 tablespoon of the olive oil. Rub this mixture under and over the skin of the chicken.

3. Heat the remaining 3 tablespoons of olive oil in a 12-inch heavy-bottomed skillet over medium-high heat. Add the chicken pieces and fry, turning occasionally, until they are golden brown on all sides, about 5 minutes. Reduce the heat to medium-low. Push the chicken to one side of the skillet and carefully tilt the skillet to the other side, and use a spoon to remove almost all the fat.

4. Spread out the chicken pieces, flesh side down, add the onion, cover, and steam for 5 minutes.  Add 1 scant cup hot water, the saffron water, ginger, and pepper and bring to a boil   Cover, reduce the heat to low, and cook for 20 minutes.  Remove the chicken breasts to a side dish.  Cover to keep moist.  

5. Add the potatoes, tomatoes, the remaining nigella seeds, and half the cilantro to the sauce in the pan.  Cover and cook over medium-low heat for 15 minutes, or until the potatoes and chicken legs are fully cooked.

6. Return the chicken breasts to the skillet and reheat.  Correct the seasoning with the lemon juice, and baste the chicken with the sauce.  Decorate the dish with the olives, the preserved lemon wedges, and the remaining cilantro.

NOTE:

* Nigella Seeds - I had a difficult time finding Nigella Seeds, however they are also found under the name Charnushka (Nigella Sativa) at Penzey's.

** How to make Saffron Water - Dry 1/2 teaspoon crumbled strands of saffron in a warm (not hot) skillet.  Crush again, then soak in 1 cup hot water and store in a small jar in the refrigerator.  This will keep for up to a week.  For longer storage pour the saffron water into a plastic ice cube tray and freeze into cubes.  Once frozen, shake out the cubes and store in a freezer bag.  Each cube will be equivalent to 2 tablespoons saffron water or a good pinch of dried saffron threads.

Although there are several steps to making this dish it all comes together quickly.  I hope you try this tasty and unique Moroccan dish.

Enjoy!

Sonoma Chicken Salad

 

Have you ever had a dish that you crave and love to eat, but know you shouldn't eat it?  I hate when that happens.  For those of you that follow my blog you know I enjoy going to Whole Foods Market.  Oftentimes, during the afternoon when I'm running around I'll go there to pick up lunch.  A favorite is their Sonoma Chicken Salad, although if I purchase any, it's a small amount.  Why?

Typically chicken and tuna salads purchased in stores or restaurants are high in fat.  They almost always use full fat mayonnaise and oftentimes combined with full fat sour cream.  I mean, what's not to love?  Let's face it, fat tastes good and flavorful but it's not so great for the heart, cholesterol and our waistlines. 

Yet, I broke down this weekend and bought a small container of their Sonoma Chicken Salad. However, before I had a chance to eat much, my family tried it.  Of course, they loved it as well, leaving me only a bite - which was fine, since I didn't want to over indulge.

That's when I decided to make a fat free or low fat version for myself. 

Scouring the internet I found Whole Foods recipe for Sonoma Chicken Salad.  I knew this was it since the ingredient list matched what was on my container.  With recipe in hand, I duplicated it, substituting Fat Free Miracle Whip.  Quite frankly, I couldn't tell the difference.  (Of course feel free to use full fat mayo, light mayo, canola mayo, full fat or light which I enjoy or fat free mayo).  I was in heaven and apparently so was my husband since he ate almost the entire bowl.

You are aware, that's the drawback of eating fat free?  Less fat doesn't fill you up or satisfy you as much as full or low fat - which often means eating more of the dish.  In turn, you often consume more calories than if you'd eaten full fat.

That said, portion control can be an issue and has to be maintained.

This Sonoma Chicken Salad is the perfect spring dish.  Great for a women's luncheon, bridal, wedding or baby shower, outdoor lunch on the terrace, afternoon brunch or even for dinner like we had this evening. 

Served with fresh fruit, popovers or muffins, ice cold lemonade or iced tea and you've got a perfect meal.  Then top it off with some smooth homemade Mango Sorbet - which I'll be posting later this week.

From now on I'll be making this weekly to keep on hand, and I'm sure you will as well once you try it!

I won't keep you in suspense any longer - here's the recipe the way I made it. 

Sonoma Chicken Salad
Serves 6

Ingredients:

Dressing
1 cup fat free mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste

Salad
2 pounds boneless, skinless chicken breasts
3/4 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced

Method:

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Serve with fresh fruit, popovers or muffins and a tall glass of iced tea or lemonade.  Follow with my luscious smooth Mango Sorbet that I'll be posting later this week.  So please come back to check that out.

Enjoy!

Ultimate Rice Cooker Cookbook Giveaway

Last week I posted a recipe for Wheat Berry Salad with Orange Glazed Chicken.  Many of you are well aware when cooking certain types of grains it can take hours.  It wasn't until I prepared this Wheat Berry Salad that I learned I could utilize my rice cooker to do the task. I thought rice cookers were just for rice!

Babysitting my stove for 1 1/2 hours isn't my idea of fun, especially if walking away can lead to stuck burnt grains on the bottom of my pot.  But, I was thrilled to read that there is a cookbook dediciated to all the foods you can prepare in your rice cooker.  Now my rice cooker doesn't have to be an appliance that collects dust most of the time but one that can be used often.

Beth Hensperger and Julie Kaufmann who wrote "The Ultimate Rice Cooker Cookbook" share 250 No-Fail recipes from breakfast dishes straight through to dinner and dessert all using your handy little rice cooker.

For those of you that don't have a rice cooker I highly recommend getting one.  Up to now I used mine most often when teaching sushi classes to make sushi rice or at home for jasmine rice.  Rice comes out perfect every time, and all I have to do is put in the rice with water and turn on - the machine does the rest.

Rice cookers come in a broad range of prices however, you don't have to purchase the most expensive one.  In fact, I've seen them for as low as $7 at Walgreens and Target and have personally used those with great success.  The one I currently own was given to me as a gift from my sister.  It was a bit pricey but works like a charm.  I've had mine for probably 20 years. 

If you cook any type of grain at all, do yourself a favor - purchase a rice cooker and sign up for my giveaway.  Of course if you've already got one you definitely want to enter for your chance to win this fantastic cookbook. 

In it's 10th Anniversary edition Hensperger and Kaufmann will help you make Risotto, Polenta, Chilis, Soups, Porridges, Puddings, dishes like Steamed Halibut Steaks and Scallops with Sweet Red Pepper Sauce, Tamales, Poached Dried Figs in Red Wine Sauce among so many others.  Who knew your rice cooker could be so versatile?  No me!

For your chance to win The Ultimate Rice Cooker Cookbook simply post a comment letting me know why you'd like to win this cookbook, and if you own a rice cooker what dishes you currently prepare in it?

For a second chance to increase your odds of winning, "Like Me" on Facebook and post in the comments section below.

For a third chance of winning, "Follow By Email" in the top right of my blog and post a comment letting me know.

The giveaway for The Ultimate Rice Cooker  Cookbook will be selected at Random on Monday, March 19th, 2012. Please be sure when posting your comment to provide a link where you can be contacted.  This way in the event you win The Ultimate Rice Cooker Cookbook I'll be able to reach you for your mailing address.

Remember, if you don't win you can always purchase the book on Amazon.

Good Luck!

THE WINNER OF THE ULTIMATE RICE COOKER COOKBOOK IS:

Nami @ Just One Cookbook

CONGRATULATIONS NAMI!

Part 2: Orange Glazed Chicken with Wheat Berry Salad

Friday I posted Part 1 of my Orange Glazed Chicken with Wheat Berry Salad detailing how to cook and store Wheat Berries along with the salad recipe.  Today I'm sharing how to make the Orange Glazed Chicken Breasts.  I hope if you take the time to try these recipes you enjoy them as much as my family did.

Orange Glazed Chicken
serves 6

Ingredients:

6 boneless skinless chicken breasts
1/4 olive oil
zest of one orange
juice of one orange
1 tsp. each of salt and pepper

4 Tbsp. orange marmalade
4 Tbsp. Sweet Chili Sauce (found in Asian section at grocer)

Instructions:

Combine 1st five ingredients in a zip lock baggie, squish to coat chicken well and set aside to marinate from 30 minutes - 2 hours.

Combine marmalade and chili sauce and set aside.

Preheat your grill. Once preheated turn to medium heat and place chicken breasts skin side down (skin is removed or left on if you prefer) on the grates.  Cook for 3-4 minutes per side depending on thickness.  Flip breasts over and after about 2 minutes of grill time on the bottom side, spread the sauce over the top of each chicken breast until chicken is done.

Chicken can be baked, broiled or sauteed as well.

If you have trouble telling when your chicken is done check out my tutorial on how to grill perfect chicken.

Plating:

Once chicken is cooked, place a large scoop of the Wheat Berry Salad on a plate and top with Orange Glazed Chicken.  Serve with fresh steamed or grilled veggies on the side.

Leftovers:

If you happen to have any leftovers this makes a great entree salad the next day for lunch.  Simply cut the chicken into bite sized pieces and toss into the Wheat Berry Salad.  It's positively delicious!

Enjoy!

Nutritious Wheat Berry Salad with Orange Glazed Chicken

Have you ever had Wheat Berries?  They are utterly delicious!  This whole grain is nutty, chewy, has a hearty flavor and texture, slightly sweet and so nutritious.

Wheat Berries contain the entire wheat kernel (except for the hull), comprising the bran, germ, and endosperm.   The germ contains natural oils that can go rancid when exposed to air, so proper storage is necessary. 

Wheat Berries have a tan to reddish brown color and are available as either a hard or soft processed grain. Containing beneficial minerals such as iron and magnesium, B vitamins, vitamin E, antioxidants, and fiber.  While fiber isn't digested easily it does help with your digestion and keeps you feeling full longer which is helpful if you're trying to lose a few pounds. 

Having a diet rich in whole grains significantly reduces the risk of heart disease, type 2 diabetes and stroke in addition to reducing the risk of certain cancers and obesity while lowering cholesterol levels.. 

Wheat Berries are often added to salads, baked into bread to add a crunchy texture or added to stews.  It's important to plan ahead when preparing whole grains since many require hours of soaking. 

Hard Red Wheat Berries require soaking 8-24 hours ahead.  I covered mine with water - with about 2 inches above the grains, first thing in the morning.  Two hours before dinner I drained them and placed 1 cup Wheat Berries with 2 1/2 cups water in a rice cooker.  You can cook them in a crock pot, pressure cooker, on the stove top or microwave.  For various cooking methods and instructions view here.  I'm lazy and don't like to stand over them so I used my rice cooker and let it do all the work. 

To bring out their nutty flavor you can even toast them in a skillet prior to cooking. 

I cooked 1 cup of  dry Wheat Berries (that had been soaked)  yielding approximately 3 cups cooked.  If you'd like to make a larger batch to save for later, it would be necessary to store the cooked Wheat Berries in a jar with tight fitting lid, for up to 5 days in the refrigerator.  You can also freeze them for up to 3 months then simply defrost in the microwave or refrigerator overnight.  To reheat in the microwave place in 1/4 inch of water, cover and heat over medium-low until they are softened and warm.

Note: If you forget to soak the Wheat Berries ahead of time you can also use the quick soak method like you would with beans.  Placing Wheat Berries in a pot, covered with an inch of water, bring to a boil and cook for 2 minutes.  Remove from heat, cover and let stand for 1 hour.  Drain and cook as directed.

If you're like me and only cook what you're eating, then I recommend you store your dry Wheat Berries in a jar or container with a tight fitting lid.  Store in a cool, dry pantry for up to several months.  Since whole grains can go rancid,  you could store them in the refrigerator but it's not necessary

Hopefully these tips will help insure that you make perfect Wheat Berries.  On to the recipe!

Back in the late 70s, Julee Rosso & Sheila Lukins came out with The Silver Palate Cookbook which became a bible in everyone's kitchen.  One recipe I have used over and over again is called "Nutted Rice."  I love this recipe and so does everyone that's ever tasted it.  I've tweaked it numerous times but when deciding to make a Wheat Berry Salad I thought of this recipe.  Of course  I've changed most every ingredient in this but, it was the Nutted Rice recipe that inspired me to make my Wheat Berry Salad.  I think you'll enjoy it.

Besides Wheat Berries being packed with protein and nutrition I've added other heart healthy ingredients to this salad.  I love the addition of fresh and dried fruits to my salads whenever I can, which makes them naturally sweet.  If you aren't familiar with  Plum Amazins they're diced dried plums that have 50% more fiber, 19% fewer calories amd 50% less sugars' than raisins and cranberries AND they're delicious!  I decided to opt for these luscious little morsels to add that extra pizazz to my salad.  With the addition of a fresh fruit vinaigrette and almonds it makes it next to impossible to stop eating.

Wheat Berry Salad
serves 6

Ingredients:

1 cup Wheat Berries (found at Whole Foods or Bob's Red Mill),
2 1/2 cups water
1 cup slivered, blanched almonds
1 cup SunSweet plum Amazins
zest of 1 large orange
4 scallions, thinly sliced
1/4 cup olive oil
1/3 cup fresh squeezed orange juice
salt and pepper to taste

Instructions:

Soak Wheat Berries for 8-24 hours in a pot of water covering 2 inches above the grains.  Drain and place in desired vessel with water, following cooking instructions.  Wheat Berries should take about 1 - 1 1/2 hours to cook unless using a pressure cooker.

Transfer cooked Wheat Berries to a bowl adding the rest of the ingredients.  Let stand for at least 30 minutes to absorb the flavors.  Serve at room temperature.

I think you'll love this salad.

Since I've included so much information here I think in a couple of days I'll go ahead and post my Orange Glazed Chicken that I made to go with this.  So stay tuned.

Chicken Tagine with Apricots and Almonds

My son was invited to a friends for dinner the other night and had mentioned that the meal tasted great.  When asked what was made he mentioned a Moroccan dish.  I enjoy Moroccan food so asked if he'd get the recipe for me to try. 

Moroccan cooking uses fresh spices extensively, fruits and vegetables and often foods are slow cooked in a vessel called a Tagine.  I don't have a Tagine, so I used a Dutch Oven which worked well however, Tagine's will self baste producing a superior dish.

This recipe uses cinnamon, ginger, turmeric, black pepper and salt for spices among other unusual ingredients and fruit not used in traditional American dishes. 

The results were succulent pieces of chicken enrobed with a delicate yet flavorful sauce.  I used bone-in chicken with skin for the fullest flavor however, you can substitute boneless, skinless chicken pieces as well. I also served this with tri-colored couscous drizzled with the luscious sauce covering the chicken and a fresh salad.

The dish was wonderful!  I hope you'll enjoy it as well.

 Here's the recipe:

Chicken Tagine with Apricots and Almonds
Serves 4
Gourmet | May 2006

Adapted from Baija Lafridi

Ingredients:

1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon turmeric 1/2 teaspoon black pepper 1 1/4 teaspoons salt 3 tablespoons plus 1/4 cup olive oil 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded (I used chicken breasts and thighs) 1 tablespoon unsalted butter 1 medium red onion, halved, then sliced 1/4 inch thick 4 garlic cloves, finely chopped 5 fresh cilantro 5 sprigs fresh flat-leaf parsley 1 1/2 cups water 2 tablespoons mild honey 1 (3-inch) cinnamon stick 1/2 cup dried Turkish apricots, separated into halves 1/3 cup whole blanched almonds * Special equipment: a 10- to 12-inch tagine or heavy skillet; kitchen string Directions: Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl or zip lock bag. Add chicken and turn to coat well. Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl. Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes. While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes. While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain. Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.

*Note:  This recipe calls for blanched almonds which I totally forgot to do.  However I still cooked the almonds and they were delicious.  Blanching will remove their skin making them easier to eat in foods.

How to Blanch Almonds

1. Place almonds in a pot covered with cold water.
2. Bring water to boil.
3. Immediately remove from heat and strain almonds.
4. Rinse with cold water.
5. Allow to dry on paper towels.
6. To remove skins, place an almond between thumb and pointer finger, apply pressure on almond with fingers and the skin should come off with easily!

Blanched almonds are very slippery and can go flying when you are trying to remove the skins so use caution when removing them.

ENJOY!!!

 

Darkness is closing in on my grilling time!

The days are getting shorter and although Daylight Savings Time doesn't happen until November this year, I feel like my time at the grill is closing in on me.  I know I can still grill when it's dark out, and I do however, I just don't enjoy it as much.

With that in mind and feeling like an Indian Summer day I decided to grill up some chicken breasts with an Asian Ramen Noodle Slaw for dinner.  This meal feels like comfort food to me, light yet, soothing.

I used boneless skinless chicken breasts but feel free to use any type of chicken you like.  The balance of flavors makes this dish great hot or cold.  Plus, the next day I like to slice the chicken up and add it to my Asian Slaw for an entree' salad.  I think you'll like this recipe!


Asian Citrus Chicken
serves 4-6

Ingredients:

zest of one orange
6 tbsp. fresh squeezed orange juice
1/4 cup fresh squeezed lime juice
1/4 cup light soy sauce
3 tbsp. honey
2 tsp Asian Chili Sauce
1 tsp. kosher salt
1 tbsp. minced ginger
1/4 cup cilantro, chopped
2 green onions, minced

Directions:

Combine the marinade ingredients and place in a zip lock baggie and mix well.  Reserve 1/4 of the marinade for basting.  Add chicken to the zip lock bag, mix and refrigerate 30 minutes - no more than 8 hours. 

After time in the refrigerator take out and place on a preheated grill.  Grill approximately 4-5 minutes on one side then flip, brush with additional marinade and grill for an additional 4-5 minutes.  Breasts should register 160F degrees when done.  You can also check using the finger or touch method.

Plate up and serve with Asian Ramen Noodle Slaw (recipe below)

Don't forget to come to my "Virtual Cookie Swap & Giveaway" and share your cookies with us!!!

I was introduced to the Ramen Noodle Slaw about 6 years ago and have been in love with it ever since.  If you've never tried it but love slaw, you'll love this.  Ramen Noodles come in many varieties from Chicken, Beef, Asian (which isn't shown here) and several others. Feel free to change up the type of oil and vinegar you use.  When I use Ramen Chicken, I use Canola Oil and Cider Vinegar - experiment you can't go wrong.

Here's my Asian Ramen Noodle Slaw - trust me this is absolutely delicious!

Asian Ramen Noodle Slaw

serves a lot

Ingredients:

1 pkg cole slaw mix (I used Rainbow Slaw mix here)

1/2 cup roasted & salted sunflower seeds

1/2 cup toasted almond slivers

2 pkgs, Ramen Asian Noodles (crushed)

2 green onions, thinly sliced

Dressing:

whisk all ingredients together

1/2 cup Sesame Oil

1/2 cup water

1/2 cup sugar

1/2 cup Rice Vinegar, unseasoned

2 pkg Ramen Asian seasoning

Keep dressing & dry ingredients separate until ready to serve.  You may not wish to pour all of the dressing on the slaw depending on your tastes.  In fact, in my photo above I halved the dressing proportions since we don't use much, and it was still great. 

This is so delicious that you'll find yourself eating the entire bowl.  Well at least I did!

Enjoy!!!