Posts Tagged With: Chicken

Slow Cooker Chicken Marrakesh

Posted on May 2, 2017 by andreasgardencooking

We became very well acquainted with our slow cooker during my campaign. A love-hate relationship developed. When a dish worked, it was wonderful. But there were many days when I threw in a whole lot of string spices only to end up with flavorless meat. I was so confused and disturbed. But, we studied the dishes that went well and those that went awry and we learned a lot.

Key #1 (and the focus of why this dish worked well) – ratio of spices to liquid. More spice & herbs, less liquid.

This dish filled both our house with wonderful smells and our mouths with great flavors.

Slow Cooker Chicken Marrakesh

by KCOOPER78 on Allrecipes.com

1 onion, sliced

2 cloves garlic, minced

2 large carrots, peeled and diced

2 large sweet potatoes, peeled and diced (from the garden)

1 (15 ounce) can garbanzo beans, drained and rinsed

2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces

1/2 teaspoon ground cumin

1/2 teaspoon ground turmeric

1/4 teaspoon ground cinnamon

1/2 teaspoon ground black pepper

1 teaspoon dried parsley (from the garden)

1 teaspoon salt

1 (14.5 ounce) can diced tomatoes

Directions

Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces into a slow cooker.

In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley, and salt, and sprinkle over the chicken and vegetables.

Pour in the tomatoes, and stir to combine.

Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce has thickened, 4 to 5 hours. Serve over rice and enjoy!

Serves 6 – 8

Categories: Carrot, Kosher, Main Dish, Recipe, Sweet Potatoes | Tags: Chicken | 1 Comment

Joojeh Kabob (Persian Chicken Kabob)…Revisited

Posted on August 15, 2016 by andreasgardencooking

I decided to revisit my recipe for joojeh kabob by making it more my own recipe, adding more flavors to the marinade to make it brighter (garlic and lemon).

I also wanted to show how to make it in the broiler – which is as easy as making it on the grill. The main difference is you don’t use skewers when using the broiler (at least my big flat skewers do not fit in my oven).

Served with sumac and Persian rice, this version got the thumbs up from Persian husband and my son – who proclaimed it as “delicious!”

Joojeh Kabob

1/3 cup olive oil

¼ cup lemon juice

1/2 tsp Kosher salt

Freshly ground black pepper to taste

1/4 tsp saffron

1 clove garlic, minced

1 large onion, grated

1 ½ – 2 lbs boneless chicken

4 medium tomatoes (from Highland Orchards or the garden)

Directions

Prepare marinade: mix together olive oil, lemon juice, salt, pepper, garlic, onion & saffron.

Cut the chicken into small chunks (bigger than bite-sized, maybe 2 – 3 bite sized). Pour the marinade over the chicken in a glass dish and marinate in the refrigerator, covered, overnight or for at least 2 hours.

If using the broiler, lay the chicken pieces and tomatoes out on a broiler rack.

Cook under the hot broiler on the highest rack. Cook for about 5 – 10 minutes on each side, checking after 5 minutes.

If using the barbecue, thread the chicken on metal skewers. Thread the tomatoes on a separate skewer. Cook for about 5 – 10 minutes on each side, turning frequently.

Serve with basmati rice with sumac on the table. Enjoy!

Serves 4.

Categories: Kosher, Main Dish, Recipe, Tomatoes | Tags: Chicken | 1 Comment

Salad Olivieh

Posted on April 28, 2016 by andreasgardencooking

I remember having Salad Olivieh in Iran in restaurants when we travelled into the center of the country. When I asked my husband if he would like me to try making it, he jumped on the idea. Unbeknownst to me, it is one of his favorites. So, the pressure was on.

As seems to be my approach these days with Persian foods, I looked up a variety of recipes, go a general sense of the commonalities and then created my own recipe, tweaking as I went along. The result: a really good tasting chicken salad that even I (who normally does not like chicken salad) really enjoyed! I didn’t exactly get the taste he was thinking of, but that was because I used leftover chicken from Chicken Marbella – which had its own distinct flavor. But it didn’t really matter, he fully enjoyed it.

It was a double treat for me, since it was Kosher for Passover!

Salad Olivieh

1 large potato (about 3/4 lb), peeled and diced

Just over 1/2 lb (9 oz) cooked, skinless chicken breast

1 cup frozen peas, thawed if from the grocery store, lightly cooked if fresh frozen(from Highland Orchards)

2 or 3 Persian (or Israeli) pickles

1 hard-boiled egg, peeled and diced (from Farmer Kim)

5 – 7 Tbs mayonnaise

3 Tbsp lemon juice

2 tsp dijon mustard

3 Tbsp olive oil

Kosher salt & Freshly ground black pepper

Directions

Place the potatoes in a microwave safe dish and add a little water (about 1/4 inch deep). Cover and microwave for til tender, about 2 – 4 minutes, depending upon the size of your dice. Set aside.

Shred the chicken breast, then chop into small pieces. Set aside.

Dice the egg and pickles.

In a large bowl, mix the potatoes, chicken, peas, pickles and egg.

In a small bowl, whisk together the Mayonnaise, lemon juice, mustard and olive oil. Add salt and pepper to taste. Adjust the mount of mayo to get the flavor and consistency to your taste.

Combine the dressing into the chicken mixture, mixing well. Check the seasoning and adjust if necessary. Cover and place in the refrigerator for several hours to let the flavors come together.

Serve as a sandwich, with bread, a baguette, pita, or matzoh!

Enjoy!

Serves 6 – 8.

Categories: Passover, Persian, Recipe, Sandwich | Tags: Chicken, peas, Pickles | 5 Comments

Barberry Rice with Lemon Chicken (Zereshk Polo ba Morgh)

Posted on March 27, 2016 by andreasgardencooking

I decided to try a change of pace for this year’s Persian New Year. Instead of our typical Sabzi Polo ba Mahi (fish with herbed rice), I decided to make barberry rice with chicken.

I like citrus-sy chicken, so I chose to do a lemon chicken. The beautiful color comes from saffron and tomato in the sauce.

Barberries, or zereshk as they are called in farsi, look like currants, but have a strong, sour flavor, not sweet at all. They are typically cooked with sugar before being added to the rice.

I made my rice in my new persian rice cooker, but have included the conventional method of cooking the rice. If you have a rice cooker (or better yet, a persian rice cooker), simply follow the directions on the rice cooker for about 3 cups of raw rice. Be sure to rinse the rice until the rinse water runs clear.

Barberry Rice with Lemon Chicken

Barberry Rice

1 cup barberries

1 Tbsp vegetable oil or butter/margarine

1 tsp sugar

1/8 tsp saffron threads, ground and dissolved in 1 Tbsp hot water

3 cups basmati rice

Kosher salt

1 Tbsp oil

2 Tbsp water

Lemon Chicken

4 chicken breasts, boneless

1 Tbsp vegetable oil

1 onion, chopped

2 cloves garlic, minced

1 tsp turmeric

1 tsp advieh

1 tsp Kosher salt

1 Tbsp tomato paste

1 cup chicken stock

1/8 tsp saffron threads, ground and dissolved in 1 Tbsp hot water

Juice of 1/2 lemon

Directions

Barberries

Soak the barberries in water for about 15 minutes, drain, pat dry with a dishtowel or paper towels.

Heat the oil/butter/margarine in a small saucepan over medium heat. Stir in the barberries and sugar. Remove from heat and mix in the prepared saffron. Set aside.

Rice (Conventional Approach)

Wash the rice, rinse and drain about three times until the water runs clear.

Place the rice in a filled with salted water. Bring to a boil. Just as it comes to a boil, check the rice it should be al dente, remove from heat and drain the rice in a colander. Rinse under cold water.

Put the oil and water in the pot. Return the rice to the pot and sprinkle with another teaspoon or so of water. Cover with a padded lid or a clean dishtowel and then the pot lid. Heat over medium high heat for 10 minutes, then reduce heat to low and cook for 35 – 40 minutes.

Lemon Chicken

Meanwhile, In a large covered skillet, brown the onion and garlic in the oil over medium high heat.

Add the chicken breast and brown on each side, about 5 – 7 minutes per side.

Add the turmeric, advieh, salt and tomato paste. Stir to coat the chicken.

Add the chicken stock and lemon juice, cover and cook over low heat for 30 minutes or until the chicken is cooked through.

To Serve:

Place rice in a large serving dish, sprinkle the barberries over the top. Break up the Tah Dig – the crisp layer of rice at the bottom of the pot – and place on the serving dish. Place the chicken in a serving dish and cover with some of the sauce. Enjoy!

Serves 4.

Categories: Kosher, Main Dish, Persian, Recipe | Tags: Barberries, Chicken | 1 Comment

Tah Chin (Persian Rice with Chicken, Saffron & Yogurt)

Posted on January 9, 2015 by andreasgardencooking

I first had Tah Chin on my first trip to Iran over 10 years ago. We were going on a picnic and this was the delicious dish that was brought along to feed the crowd.

So, when I returned to the states, I quickly searched for a recipe to make Tah Chin here. I have adapted one form Farsinet.com. It became a favorite of all my daughters, who renamed it “eggy rice”. It was always a happy mealtime when eggy rice was on the menu.

I made this tonight with local chicken and eggs. My oldest is home; and since I had only been referring to what I was making as Tah Chin, she let out a exclamation of delight “Oh, THIS is what you were making!” Even 5 year-old Cam, who claimed he didn’t really like it, devoured a large portion (note – he doesn’t eat things he doesn’t like).

Tah Chin (Persian Rice with Chicken, Saffron & Yogurt)

Adapted from Farsinet.com

2 lbs chicken (boneless is easiest)

1 lb basmati rice

1 1/4 cups plain yogurt

1/2 tsp saffron

2 large onions, thinly sliced

3 eggs (yolks only)(locally raised)

1 Tbsp canola oil

salt & black pepper

Directions

Wash the rice and soak in warm water (with added salt) for 2 hours. Drain the water.

Preheat the oven to 350F.

Fry the onions in oil until slightly golden.

Wash and pat dry the chicken and fry in onions until color changes (not necessarily browned).Add some water and bring to boil. Turn heat down and let boil slowly until cooked, adding more water if needed.Remove the bones, if necessary, and shred the chicken. Mix in most of the onions.While chicken is cooking, cook the rice in a pot of salted water until just al dente, it should still be a but too firm to eat. Drain and rinse with cold water to stop the cooking process, drain again.Grind the saffron with a bit of salt, then dissolve in half a cup of hot water.Beat the yogurt until it is smooth. Add saffron, salt, pepper and egg-yolks to the yogurt and mix very well.Pour several spoons of oil and several spoons of the yogurt mix into a non-stick pot. Add a thin layer of rice and flatten using the back of a spoon.Add a layer of chicken on top followed by another layer of rice.Again flatten the rice. Spread several more spoons of the yogurt mix on the rice.Continue the layers until chicken, rice and the yogurt mix have been used up. Add some more water on top. Put the lid on and cook for about 5 minutes over medium heat.Place the pot in an oven, cook for 1 hour.

When cooked, remove the lid and let cool for a few minutes.

Place an inverted large dish over the pot and turn it over. Tap the pot in order to loosen the contents inside. The contents should fall on the dish in one piece.Cut into wedges to serve. Enjoy!Serves 4 – 6.

Categories: Main Dish, Persian, Recipe | Tags: Chicken | Leave a comment

Roasted Chicken with Jerusalem Artichokes and Lemon

Posted on April 8, 2014 by andreasgardencooking

Spring has sprung here in Dover! We even have enough daffodils blooming that I can start having fresh flowers in the house again.

I went out to Farmer Kim to pick up some freshly dug Jerusalem artichokes. Getting fresh veggies again is making me so happy!

I have been waiting all winter for the Jerusalem artichokes to be ready so I could try Yotam Ottolenghi’s Roasted Chicken with Jerusalem Artichokes and Lemon. Lemon, saffron, herbs, garlic…mmmm! It was worth the wait!

We ate this with a light salad made with some of my home-grown mushrooms. I love the flavor of my own mushrooms, I just never seem to get enough mushrooms to justify the cost of the mushroom kit. But check out the size of that mushroom, it is almost as big as the chicken thigh!

I do want to point out the other star of this dish – the shallots. Don’t skimp on the shallots, they are a real treat roasted in the lemon and seasonings.

I had to make a couple of adaptations due to my inability to get a few of the ingredients (Sadly, there was no tarragon to be found and I did not have pink peppercorns). I am including his full recipe here. This would work quite nicely for a Passover dinner.

Roasted Chicken with Jerusalem Artichokes and Lemon

from Yotam Ottolenghi’s Jerusalem Cookbook

1 pound Jerusalem artichokes, peeled, cut into 2/3″ thick wedges (from Farmer Kim)
3 Tbsp lemon juice
8 chicken thighs, on the bone with skin on
12 banana or other large shallots, peeled, halved lengthways
12 large garlic cloves, sliced (from the garden)
1 medium lemon, cut in half lengthways and then into very thin slices
1 tsp saffron threads
3 1/2 Tbsp olive oil
2/3 cup cold water
1 tbsp pink peppercorns, slightly crushed
1 tsp fresh thyme leaves
1 Tbsp tarragon leaves, chopped
2 tsp salt
½ tsp black pepper

Directions

Put the Jerusalem artichokes in a medium saucepan, cover with plenty of water and add half the lemon juice.

Bring to the boil, reduce the heat and simmer for 10–20 minutes, until tender but not soft. Drain and leave to cool.

Place the Jerusalem artichokes and all the remaining ingredients, excluding the remaining lemon juice and half of the tarragon, in a large mixing bowl and use your hands to mix everything together well.

Cover and leave to marinate in the fridge overnight, or for at least 2 hours.

Preheat the oven to 475°F.

Arrange the chicken pieces, skin-side up, in the centre of a roasting tin and spread the remaining ingredients around the chicken. (I split mine into 2 roasting pans so as not to overcrowd the chicken)

Roast for 30 minutes.

Cover the tin with foil and cook for a further 15 minutes. At this point, the chicken should be completely cooked.

Remove from the oven and add the reserved tarragon and lemon juice. Stir well, taste and add more salt if needed. Serve at once, enjoy!

Serves 6 – 8.

Categories: Kosher, Main Dish, Passover, Recipe | Tags: Chicken, Jerusalem artichoke, lemons | 4 Comments

Apricot-Onion Chicken

Posted on November 8, 2013 by andreasgardencooking

There are some recipes that stay with you for a very long time. Tonight’s dinner was a chicken dish that a friend’s mother had made when I was in my teens. I was a very picky eater then, or perhaps I should say, INCREDIBLY picky eater. Getting me to even taste a new food was near impossible. But there was something about this chicken, I tried it. It was so tasty, I asked for the recipe to give to my mother to make.

A few years ago, I went through my mother’s recipe box, I found the recipe – on the original paper I wrote it on over 30 years ago….

Nothing particularly local about this, other than that the chicken was grown fairly locally. Otherwise, I am simply sharing it because it is a good dish to have in the recipe box if you have picky eaters, and even if you don’t.

We ate it with couscous and tempura green beans (now, those are from my garden).

I have made a few changes to the recipe, simply because I like boneless chicken and because I have not been able to find red russian dressing in many years.

Apricot-Onion Chicken

1 bottle catalina dressing

12 oz jar apricot preserves

1 envelope onion soup mix

2 1/2 to 3 1/2 lbs boneless chicken pieces (breasts and/or thighs)

Directions

Preheat the oven to 350F.

In a bowl, mix together the dressing, preserves and soup mix.

Place the chicken pieces in a square or rectangular glass baking pan.

Pour the sauce over the chicken pieces.

Bake for 45 minutes. Turn the pieces and bake for another 45 minutes.

Serve with rice or another grain. Enjoy!

Serves 4 to 8 depending upon how much chicken is made.

Categories: Kosher, Main Dish, Recipe | Tags: Chicken | Leave a comment

Joojeh (Chicken) Kabob

Posted on September 1, 2013 by andreasgardencooking

Lunch is one of my favorite things when we are in Iran. Most days it means kabobs; and for me that is joojeh, or chicken, kabobs.

So simple, yet so tasty. The red powder on top is sumac, what a wonderful flavor that adds! There is also a grilled tomato and some pickled olives on this plate.

As you have probably noticed, I do not cook much meat, and when I do, it is not usually the main star of the meal. But I make an exception for joojeh kabob.

I also really enjoy the intense kabob spears we use to make them. It feels very medieval – don’t they look like there should be knights and dragons around?

You can use any metal skewers, but the width of these helps to hold the chicken in place.

Joojeh Kabob

slightly adapted from Roxana & Farzin Mokhtarian

1/2 cup olive oil

1/2 tsp Kosher salt

Freshly ground black pepper to taste

1/2 tsp saffron (optional, but it really adds to the flavor)

1 very large onion, grated

2 lbs boneless chicken

4 medium tomatoes

Directions

Prepare marinade: mix together olive oil, salt, pepper, grated onion & saffron.

Cut the chicken into small chunks (bigger than bite-sized, maybe 2 – 3 bite sized)

Marinate the chicken in a glass dish in the the refrigerator, covered, overnight or for at least several hours.

Thread the chicken on metal skewers. Thread the tomatoes on a separate skewer.

Barbecue for about 5 – 10 minutes on each side, turning frequently.

It can also be made in the oven using the broiler (not with our skewers though). Place the chicken under the hot broiler on the highest rack. Turn frequently.

Serve with basmati rice with sumac on the table. Enjoy!

Serves 4 with large servings.

Hoisin Chicken Shish Kabobs (erynmac.wordpress.com)
The First 60 Hours in Iran (andreasgardencooking.com)
Amazing Grilled Pesto and Tomato Chicken Kabobs!!!! (desire2change1.wordpress.com)

Categories: Kosher, Main Dish, Persian, Recipe, Tomatoes | Tags: Chicken, Kebab | Leave a comment

Haveej Polo (Persian Chicken, Carrot and Rice Pilaf)

Posted on February 27, 2013 by andreasgardencooking

I will admit that other than the chicken being grown within 100 miles of my house, there is nothing particularly local about my making this dish at this time of year. Although the chicken is local, the star of this meal is the carrots. They add a good bit of sweetness, so make sure you add in enough salt when seasoning.

It is a pilaf, mixing together rice, chicken and carrots, served topped with tadig (the crispy crust that forms on the bottom of the pot). We served it with a caesar salad to add some green and some sharpness to the meal.

Haveej Polo

1 1/2 lbs carrots

3 ounces sugar

1 cup hot water

1 1/2 lbs basmati rice

1 very large to 2 medium onions, sliced or chopped

1 1/2 lbs boneless chicken thighs, cut into bite-sized pieces

1/2 tsp saffron

canola oil

Kosher salt

Directions

Wash and grate the carrots. In a large skillet (there are A LOT of carrots, so think really large skillet), heat 1 Tbsp oil over medium-high heat, add the carrots and cook for 3 – 5 minutes. Dissolve the sugar in the hot water and add to the carrots. Bring to a boil, then simmer until most of the liquid is evaporated. Set aside.

Rinse the rice and the place in a large pot of salted water. Heat until the water comes to a full boil, this should take about 20 minutes and the rice will be just shy of cooke through (it should still have a firm bite). Drain and rinse with cold water.

While the rice is cooking, heat 1 Tbsp of oil in a large skillet over medium-high heat. Add the onions and cook until golden. Add the chicken, season with salt and cook until the chicken is cooked through.

Prepare the saffron (grind and then dissolve in 1 Tbsp hot water).

Add to the chicken and onions and mix thoroughly.

In a really, really big bowl, mix together the rice, chicken and carrots.

Melt 1/2 Tbsp butter and 2 Tbsp water in the bottom of the rice pot over medium heat. Add the rice mixture and press down.

Cover with a kitchen towel or padded lid and cook over medium-high heat for 5 minutes, then reduce the heat to medium low and cook for about another 40 minutes.

Remove the pilaf to a serving bowl. The bottom should have formed tadig – a nicely browned crust. Serve with a piece of tadig on top. Enjoy.

Serves 8 – 10.

Categories: Carrot, Main Dish, Persian, Recipe | Tags: Chicken, Rice | 3 Comments

Rotisserie-style Chicken in a Slow Cooker

Posted on February 8, 2013 by andreasgardencooking

Who doesn’t like those yummy rotisserie chickens you can buy at the store? (If you eat meat, that is) But, they are loaded with salt and fat, so they are not the healthiest option. But then again, they are so, so good. When I saw the recipe for rotisserie-style chicken in Stephanie O’Dea’s “Make It Fast, Cook It Slow,” I had to try it. I had a chicken from Farmer Kim’s farm in my freezer. So, out came that wonderful tool, the slow-cooker!

To make this a healthy recipe, you actually remove the skin from the chicken before cooking. This is a bit of a pain, but the skin is really not needed for the flavor of the bird. I also did not worry about getting the skin off the drumsticks or wings, that was a bit more effort than I wanted to make. There is also very little salt used, but the flavor of this bird is almost dead on to the high fat, high salt ones from the store.

The longer this cooks, the more tender the meat becomes.

Rotisserie-Style Chicken in the Slow Cooker

adapted from Stephanie O’Dea

1 4- to 5-pound whole chicken (from Farmer Kim)

2 tsp Kosher salt

1 tsp paprika

1 tsp onion powder

1/2 tsp dried thyme (from the garden)

1/2 tsp dried oregano (from the garden)

1/2 tsp dried basil (from the garden)

1/2 tsp cayenne pepper

1/4 tsp black pepper

4 whole garlic cloves

In a small bowl, make the rub – combine all the spices (salt through black pepper) and mix to combine.

Remove gizzards from chicken, remove skin.

Rub the seasonings all over the chicken, inside and out. Place the cloves in the cavity.

Place the chicken in the slow cooker, breast-side down. Cover and cook on high for 4 to 5 hours or low for 8 hours. Remove from slow cooker and cut into serving pieces.

Enjoy! Serves 4

Slow Cooker Tomatoey Chicken Pot Roast (cookingwithcorinna.wordpress.com)
How to Make Healthier, Slow Cooker Chicken Fajitas (naturesbeautysecrets.me)
Slow Cooker Chicken Caesar Sandwiches (elmo59.wordpress.com)
Slow-Cooker Recipes: Healthy Eating Made Easy (everydayhealth.com)

Categories: Kosher, Main Dish, Recipe | Tags: Chicken, Rotisserie, Slow cooker | 1 Comment

Posts Tagged With: Chicken

Slow Cooker Chicken Marrakesh

Joojeh Kabob (Persian Chicken Kabob)…Revisited

Salad Olivieh

Barberry Rice with Lemon Chicken (Zereshk Polo ba Morgh)

Tah Chin (Persian Rice with Chicken, Saffron & Yogurt)

Roasted Chicken with Jerusalem Artichokes and Lemon

Apricot-Onion Chicken

Joojeh (Chicken) Kabob

Haveej Polo (Persian Chicken, Carrot and Rice Pilaf)

Rotisserie-style Chicken in a Slow Cooker

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