Baked Boneless Chicken Thighs

Chicken Curry Pot Pie

 

Ingredients 8 SERVINGS

4 tablespoons unsalted butter

1 large onion, chopped

1 green apple, peeled, chopped

1 delicata squash, scrubbed, or 1 small butternut squash, peeled, cut into 3⁄4-inch pieces

3 medium carrots, peeled, cut into 1-inch pieces

1 medium russet potato, peeled, cut into 1⁄2-inch pieces

1 small daikon, peeled, cut into 3⁄4-inch pieces

6 garlic cloves, thinly sliced

1  1-inch piece ginger, finely chopped

2  tablespoons curry powder (preferably S&B)

2 tablespoons all-purpose flour, plus more for dusting

2 cups low-sodium chicken broth 1⁄4 cup soy sauce

3 tablespoons cornstarch Kosher salt

1 1⁄2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

1 sheet frozen puff pastry (one 14-ounce package or half of a 17.3-ounce package) or pie dough

1 large egg, beaten to blend

1 large egg, beaten to blend

Preparation Step 1

Preheat oven to 425°. Heat butter in a large shallow braising pot or large skillet (around 12" in diameter) over medium. Cook onion and apple, stirring often, until very soft, 8–10 minutes. Add squash, carrots, potato, daikon, and garlic and cook, stirring occasionally, until vegetables are partly tender, 12–15 minutes. Add ginger and sprinkle with curry powder and 2 Tbsp. flour; cook, stirring to coat, just until curry powder darkens, about 1 minute. Whisk broth, soy sauce, and cornstarch in a small bowl until smooth. Add broth mixture to pot and bring to a simmer, stirring often. Cook, still stirring frequently, until mixture is very thick. Taste and season with salt, if needed. Add chicken and stir to evenly distribute. The mixture will look so thick at this point that it will seem wrong. Trust us, the vegetables and chicken will release liquid as they cook under the pastry, creating a rich and just-thick-enough sauce as they do so.

Step 2

Roll out puff pastry on a lightly floured surface until large enough to cover pot with an overhang of about 1" on all sides. Drape pastry over pot and press firmly around edges to adhere. Lightly brush with egg and cut 2–3 small slits in the center so that steam can escape.

Step 3

Bake pot pie until crust is golden brown, about 18– 22 minutes, then reduce oven temperature to 350°

and continue to bake until filling is bubbling around the edges and crust is well browned, 40–45 minutes longer. Let sit 10 minutes before serving.

CHICKEN AND CHORIZO PAELLA

The great thing about living with someone who loves to cook is when they get inspired - you just let them do what they want to do.  Paella ain't shabby.  

Ingredients:

4 cups chicken stock
1/2 teaspoon ground saffron
Coarse salt and freshly ground pepper
8 bone-in, skin-on chicken thighs (about 3 1/2 pounds)
1 teaspoon pimenton (smoked Spanish paprika)
2 teaspoons extra-virgin olive oil
12 ounces dried chorizo, sliced 1/8 inch thick on the bias 1 white onion, coarsely chopped
4 garlic cloves, minced
3 medium vine-ripe tomatoes, coarsely chopped
2 1/2 cups Arborio rice
1 cup fresh shelled English peas

Directions:

Preheat oven to 400 degrees. Warm stock, saffron, and 1/2 teaspoon salt in a saucepan over medium heat. Season chicken with 2 teaspoons salt, 1/2 teaspoon pepper, and the pimenton. Heat oil in a 14-inch paella pan or a high-sided ovenproof skillet over high heat. Brown chicken for 6 to 8 minutes; transfer to a plate.
Pour out all but 1 teaspoon oil. Cook chorizo over medium-high heat until lightly browned, about 2 minutes. Add onion and garlic. Cook until soft, about 5 minutes. Add tomatoes. Cook, stirring, until thick, about 5 minutes. Stir in rice, then add broth mixture. Bring to a boil. Cook for 2 minutes, stirring often. Add peas, then chicken. Bake for 20 minutes. Let stand for 10 minutes.

King Ranch Chicken Casserole

I grew up with King Ranch casserole.  Tim had never heard of it and was dying to try it - so this is what we made for the weekend. I hadn't had it in a very long time and it was so delicious. I kept sneaking to the fridge to take secret bites.

King Ranch Chicken Casserole

Ingredients:

• 1 large onion, chopped
• 1 large green bell pepper, chopped
• 2 tablespoons vegetable oil
• 2 cups chopped cooked chicken
• 1 (10 3/4-ounce) can cream of chicken soup, undiluted
• 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
• 1 (10-ounce) can diced tomato and green chiles
• 1 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 12 (6-inch) corn tortillas
• 2 cups (8 ounces) shredded Cheddar cheese, divided

Directions:

Sauté onion and bell pepper in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice.

Bake at 350° for 30 to 35 minutes.

Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.

Chicken, Mushroom Bourguignon with Potato Cauliflower Mash

We have been looking for Vegan recipes and then adding a protein lately and we love the recipe options. 

Chicken, Mushroom Bourguignon with Potato Cauliflower Mash

Ingredients
2 tsp oil
2 Boneless chicken breasts cubed and sautéed in garlic powder

1/2 medium onion chopped
4 cloves of garlic finely chopped
10 oz sliced mushrooms mixed or white or cremini
1/4 cup brandy or whiskey or red wine or use broth
3/4 cup chopped carrots
1 cup chopped celery
3/4 tsp dried thyme or 1 tbsp fresh
1/4 tsp garlic powder
1 tbsp tamari for gluten-free
2 tsp tomato paste
1/2 cup water or broth
1 tbsp cornstarch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
1 cup of spinach or greens

Potato Mash:
1 large potato cubed small
1 cup cauliflower florets (heaping cup) 1 tbsp olive oil
2 to 4 tbsp milk
1/4 tsp each salt garlic powder
black pepper to taste

Instructions

1. Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
   Saute the chicken and add to veggies.
2. Add the wine and mix well for a few seconds to cook out the alcohol.
3. Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
4. Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
5. Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using
   larger quantity of either mushroom mix or potatoes, or if doubling.
6. Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
7. Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
8. Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
9. Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Notes
Stove top: Follow Steps 1,2,3 in a shallow saucepan or skillet over medium heat. Add 1/2 cup more broth, Partially cover and cook for 10 to 15 mins. Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy.
Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew 

Sheet Pan Chicken Tikka

For the chicken

1 3/4-inch piece of ginger, peeled and minced (see Note up top)

4 cloves of garlic, minced or pressed

1/2 cup whole-milk yogurt

1 teaspoon kosher salt

1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

3/4 teaspoon granulated sugar

1 teaspoon paprika

1 teaspoon garam masala

2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

For the vegetables

3 tablespoons olive oil

1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks

1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds

To finish, if desired

A few thin slices of red onion

Lemon wedges

Salt

Dollops of yogurt

A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Biryani Chicken with Cauliflower Rice

INGREDIENTS:

• 1 pound NeverAny! Fresh ABF Chicken Breasts, cut into 1 inch chunks
• 2 teaspoon kosher salt
• 1 teaspoons grated ginger
• 1 teaspoons minced garlic
• 1 teaspoon garam masala
• 3/4 teaspoon ground turmeric
• 1/4 teaspoons chili powder
• 1 tablespoon fresh lemon juice
• 3 teaspoons Carlini Ghee Clarified Butter
• 1 large yellow onion, diced
• 1 to 2 hot green chili pepper, sliced
• 2 packages (6 cups) frozen Season’s Choice Plain or Garlic Riced Cauliflower
• 1/4 cup chopped cilantro
• lemon wedges, for serving

DIRECTIONS:

1. Season the chicken with 1 teaspoon salt, ginger, garlic, 1/2 teaspoon garam masala, chili powder, 1/4 teaspoon turmeric and lemon juice.
2. In a large skillet over high heat, add 1 teaspoon ghee. Add half of the chicken and cook until browned, and cooked through, about 5 minutes stirring halfway.
3. Set aside and repeat with the remaining ghee and chicken. Set aside.
4. Add 2 teaspoons ghee to the skillet, reduce heat to medium-high and add the onion, cook until they become golden about 3 to 4 minutes.
5. Add the green chili, cauliflower rice, remaining 1 teaspoon of salt, 1/2 teaspoon garam masala and 1/2 teaspoon turmeric.
6. Cook, stirring until tender, about 6 minutes.
7. Stir in chicken and garnish with cilantro.
8. Serve with lemon wedges.

Tim made this amazing meal last night.  Awesome. Amazing smell in the house.

CHICKEN TRAYBAKE WITH BITTER ORANGE AND FENNEL

2 large bulbs fennel (approx. 4lbs total, though less wouldn't matter)
1/4 cup cold-pressed rapeseed oil (or extra-virgin olive oil, plus more for drizzling on the chicken when cooking)
2 seville oranges (zested and juiced, or zest and juice of 1 eating orange and juice of 1 lemon, about 100ml /scant half cup of juice)
2 teaspoons sea salt flakes
4 teaspoons fennel seeds
4 teaspoons dijon mustard
12 chicken thighs with skin and bone still on (preferably organic)

1. Remove the fronds from the fennel and put them in a resealable bag in the fridge for serving. I discard (that’s to say, eat) the tubey bits of the fennel, but if you have a roasting tin big enough, use everything. Cut the bulbs of fennel into quarters and then cut each quarter, lengthways, into 3. Leave on the chopping board while you get on with the marinade.
2. Placing a large freezer bag in position inside a wide-necked measuring jug or similar, pour in the oil, add the orange zest and juice (and lemon juice, if using), and spoon in the salt, fennel seeds and mustard. Stir briefly to mix.
3. Remove the bag from the jug and, holding it up, add a quarter of the chicken pieces, followed by a quarter of the fennel pieces, and so on until everything’s been used up.
4. Seal the bag tightly at the top, lay the bag in something like a lasagne dish and squelch it about so that you make the small amount of marinade cover as much of the chicken as possible. It will look as if it isn’t enough, but it is, I promise. Leave in the fridge overnight or up to 1 day.
5. When you want to cook, remove the marinating chicken and fennel from the fridge and tip the contents of the bag – marinade and all – into a large shallow roasting tin pan. Using tongs, or whatever implement(s) you prefer, arrange the chicken pieces so that they are sitting, skin-side up, on top of the fennel. Leave it for 30 minutes or so, to come up to room temperature while you preheat the oven to 400F.
6. Drizzle some more golden oil onto the chicken, and cook in the oven for 1 hour, by which time the fennel will be soft and the chicken cooked through and bronzed on top.
7. Put the chicken and fennel onto a warmed serving plate and put the pan over a medium heat (use a saucepan if your tin isn’t hob-friendly) and boil the juices, stirring as you watch it turn syrupy; this should take about an hour in the tin, and about 5 minutes in a saucepan.
8. Pour the reduced sauce over the chicken and fennel, and then tear over the reserved fennel fronds.

Lemon Chicken Thighs

Tim made the most delicious chicken recipe the other night. It was awesome. So much flavor, and rises to the top of our dinner party entree recipes.

Cilantro Chicken

A new recipe Tim tried - it was light and subtle and fresh.

Chicken Enchilada Stuffed Zucchini Boats

Now that we have zucchini, it's time to be creative with some new recipes! A little spicy for wimpy me but delicious! You can make this with a purchased roast chicken and shred the chicken breast and buy pre-made enchilada sauce to make this recipe easier if you choose. 

Chicken Enchilada Stuffed Zucchini Boats

For the enchilada sauce:

• olive oil spray  
• 2 garlic cloves, minced
• 1 or 2 tbsp chipotle chile in adobo sauce, more if you like it spicy
• 1-1/2 cups tomato sauce
• 1/2 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 2/3 cup fat-free low-sodium chicken broth
• kosher salt and fresh pepper to taste

For the zucchini boats:

• 4 (about 32 oz total) medium zucchini
• 1 tsp oil
• 1/2 cup green onions, chopped
• 3 cloves garlic, crushed
• 1/2 cup diced green bell pepper
• 1/4 cup chopped cilantro
• 8 oz cooked shredded chicken breast
• 1 tsp cumin
• 1/2 tsp dried oregano
• 1/2 tsp chipotle chili powder
• 3 tbsp water or fat free chicken broth
• 1 tbsp tomato paste
• salt and pepper to taste

For the Topping:

• 3/4 cup reduced fat shredded sharp cheddar
• chopped scallions and cilantro for garnish

For the enchilada sauce: 

In a medium saucepan, spray oil and sauté garlic. Add chipotle chiles, chili powder, cumin, chicken broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

For the Zucchini Boats: Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a small spoon or melon baller, scoop out flesh, leaving 1/4″ thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop the zucchini halves in boiling water and cook 1 minute; remove from water.

In a large saute pan, heat oil and add onion, garlic and bell pepper. Cook on medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini and cilantro; season with salt and pepper and cook about 4 minutes. Add the cumin, oregano, chili powder, water, and tomato paste and cook a few more minutes, then add in chicken; mix and cook 3 more minutes.

Place 1/4 cup of the enchilada sauce on the bottom of a large (or 2 small) baking dish, and place zucchini halves cut side up. Using a spoon, fill each hollowed zucchini with 1/3 cup chicken mixture, pressing firmly.

Top each with 2 tablespoons of enchilada sauce, and 1 1/2 tablespoons each of shredded cheese.  

Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Top with scallions and cilantro for garnish and serve with low fat sour cream if desired.

Turmeric Braised Chicken with Beets and Leeks

Really great new recipe - love beets and the combination of flavors was great..









TURMERIC BRAISED CHICKEN WITH BEETS AND LEEKS

• 2 leeks, white and light green parts only
• 1 bunch (4) beets with their greens, scrubbed
• 2 garlic cloves, minced
• 2 teaspoons ground turmeric, divided
• 1 teaspoon ground ginger
• 1-1/2 teaspoons kosher salt
• 1/4 cup freshly squeezed lemon juice
• 2 tbsp olive oil
• 4 skinless chicken drumsticks, on the bone
• 4 skinless chicken thighs, on the bone
• 1/2 cup white wine

1. Preheat the oven to 425°F.
2.  Slice the leeks in half lengthwise. Rinse them, fanning out the outer layers to wash away any grit. Slice the cleaned leeks into thin half-moons.
3. Remove the greens from the beets. Rinse them and coarsely chop. Halve the beets and cut each section into four wedges.
4. In a large mixing bowl, toss the leeks, beets, and beet greens together with the garlic, 1 teaspoon of turmeric, ginger, salt, lemon juice, and olive oil until thoroughly combined. Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.
5. Add the chicken and the other teaspoon of turmeric to the mixing bowl and toss to coat in the remaining turmeric mixture. Transfer the chicken legs to the baking dish and nestle in the beet mixture.
6. Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.
7. Roast, uncovered, until the chicken is fork-tender and the beets are soft, about 1 hour.

Baked Chicken with Dijon and Lime

Tim has made this recipe so many times over the last couple months - we have had it almost every weekend it is that good.

BAKED CHICKEN WITH DIJON AND LIME

• 8 chicken drumsticks, skin removed
• 3 tbsp Dijon mustard
• 1 tbsp light mayonnaise
• 1 clove garlic, crushed
• 1 lime, squeezed, and lime zest
• 3/4 tsp black pepper
• kosher salt to taste
• 1 teaspoon dried parsley

1. Preheat oven to 400°F.
2. Rinse the chicken and remove the skin and all fat. Pat dry; place in a large bowl and season with salt.
3. In a small bowl combine Dijon, mayonnaise, lime juice, lime zest, garlic and pepper. Mix well. Pour over chicken, tossing well to coat.
4. Spray a large baking pan with a little Pam to prevent sticking since all the fat and skin was removed from chicken.
5. Place chicken to fit in a single layer. Top the chicken with dried parsley.
6. Bake until cooked through, about 35 minutes. Finish the chicken under the broiler until golden brown, 2 to 3 minutes.

The brussels sprouts were a new recipe and were awesome with the capers will post later. 

Baked Teriyaki Chicken and Broccoli

It was a cold and very snowy weekend - perfect for just working on indoor projects and catching up on Netflix series like Black Mirror and Santa Clarita Diet.  And eating, always eating.

BAKED TERIYAKI CHICKEN AND BROCCOLI

• 6 bone-in, skin-on chicken thighs
• 2 tablespoons unsalted butter
• 12 ounces broccoli florets
• 6 carrots, cut diagonally in 1-inch-thick slices
• 1 teaspoon sesame seeds
• 1 green onion, thinly sliced

FOR THE TERIYAKI SAUCE

• 1 tablespoon cornstarch
• 1/2 cup reduced sodium soy sauce
• 1/3 cup brown sugar, packed
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons honey

1. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray.
2. To make the teriyaki sauce, whisk together cornstarch and 1/4 cup water in a small bowl; set aside. In a small saucepan over medium heat, add soy sauce, brown sugar, garlic, ginger, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes; let cool to room temperature. Reserve 1/2 cup and set aside.
3. In a gallon size Ziploc bag or large bowl, combine teriyaki sauce and chicken; marinate for at least 30 minutes to overnight, turning the bag occasionally. Drain the chicken from the sauce.
4. Melt butter in a large skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; drain excess fat.
5. Place chicken, skin-side up, in a single layer into the prepared baking dish. Top with broccoli, carrots and reserved 1/2 cup teriyaki sauce.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
7. Serve immediately, garnished with sesame seeds and green onion, if desired.

Korean Grilled Chicken

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Eating healthy has never tasted so good!  Tim is fantastic at finding these awesome recipes and cooking these very healthy, very delicious meals!

Korean Grilled Chicken

• 1 pound (2) boneless, skinless chicken breasts, cut in half lengthwise
• 1/4 cup low sodium or gluten-free soy sauce
• 1/4 cup unsweetened apple sauce
• 1/4 cup finely chopped yellow onion
• 1 tsp sesame oil
• 1 tsp grated ginger
• 1 tbsp light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon red pepper flakes (optional)
• 1 teaspoon sesame seeds, plus more for topping
• 2 thinly sliced scallions, white and green parts

DIRECTIONS:

1. Place the chicken breasts, 1 at a time, in a Ziploc bag. Pound the chicken breast to an even thickness, about ½ inch thick, being careful not to puncture the bag.
2. In a medium bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, garlic, red pepper flakes, if using and sesame seeds.  Reserve ¼ cup of the marinade and transfer the remainder to the Ziploc bag with the chicken. Refrigerate and marinate for at least 1 hour.
3. Over medium-high heat, grill the chicken for 2 to 3 minutes or until it no longer sticks to the grill.  Turn the chicken, spoon the reserved ¼ cup of marinade over each breast and grill an addition 2 to 3 minutes.