Tag Archives: Chicken

Chicken Souvlaki

Chicken souvlaki is one of the easiest things to make and is always so, so delicious.  It’s the staple of any good Greek feast, there are few things I love more than a giant Greek feast. I recommend serving the souvlaki alongside some tzatziki, lemon rice pilaf, perfect roasted potatoes and a big, fresh salad with lots of feta and a zippy dressing.  Try and get your hands on some Loukoumades to really round things out.  For the souvlaki, I like to just chop up some boneless skinless chicken breast, mix it with a marinade of olive, lemon juice, chopped garlic, some kosher salt and black pepper and about a teaspoon each of dried oregano, basil, rosemary, parsley, thyme and dill.  If you have fresh herbs on hand, even better.

Souvlaki marinade

Souvlaki marinade

You can throw the mix in a frying pan or skillet…

Chicken Souvlaki

…or thread it on some skewers for the BBQ!

Souvlaki skewers

Souvlaki skewers

Get some other Greek goodies prepped too.

Greek Feast in progress

Grilled veggies would also be amazing with this.

Grilled Veggies

Grilled Veggies

Get ready for your feast!

Greek Feast

Chicken Souvlaki Recipe

1 lb boneless, skinless chicken breast, cubed
1 tbsp olive oil
1 tbsp lemon juice
1 tsp oregano
1 tsp basil
1 tsp rosemary1 tsp parsley
1 tsp thyme
1 tsp dill
Kosher salt and fresh ground pepper to taste

  1. Mix chicken breast with olive oil and spice mixture.  Use right away or let marinade for up to 24 hours.  Fry in a pan or skillet, bake in the oven at 350 degrees, or BBQ skewers until chicken is no longer pink inside, about 10 – 15 minutes.
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Lemon Herb Roasted Chicken

Fall is perfect meat roasting weather in my opinion, so why not slather up some poultry with a whole lot of butter and fresh spices, and make enough of this divine chicken to feed you for a week?  Rosemary, chives, parsley and lemon zest (and of course salt and pepper) bring the perfect flavour compliments to this fanstastic chicken.  So much butter.  So much flavour.   So much juicy.  So much awesome.

Lemon Herb Roasted Chicken

Smear your butter and spice mixture all over a whole chicken.  It’s definitely slippery….just work with small chunks of the mixture when rubbing it in.

schmear that all over the place

Once you have the whole thing covered, stuff the cavity of the chicken with a few lemon halves and a few sprigs of rosemary.

I don’t have a roasting rack, but if I did, I would have put the chicken on top of that before baking.  It’ll make sure the bottom gets nice and roasty too!

Lemon, herb and butter smeard chicken

Bake @425 for about an hour and fifteen minutes.  Voila!

Lemon Herb Roasted Chicken

I covered it with foil and let it sit for about 20 minutes before carving, just to trap the juices inside.

Then I served it up with some twice baked potatoes and sautéed snow peas.  Nom nom nom 🙂

Roasted Chicken Dinner

Close up:)  The skin was better than you can imagine…I think it was the gross amounts of butter.  Totally worth it.

Lemon Herb Roasted Chicken, Twice Baked Potatoes and Sautéed Snow Peas

Store the leftovers in the fridge for up to a week, and use in salads, wraps, soups, leftovers etc.  This chicken would be a great addition to so many dishes!

Lemon Herb Roasted Chicken Recipe

1 whole Chicken, Rinsed And Patted Dry
3/4 cups Butter, Softened
3 whole Lemons
4 sprigs Rosemary
Bunch fresh Chives
Salt And Pepper, to taste

  1. Preheat oven to 425 degrees.
  2. Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
  3. In a bowl, combine softened butter, lemon zest, rosemary, chives and salt and pepper to taste.
  4. Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
  5. Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.
  6. Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
  7. Carve/cut up to your heart’s content and dig in!

From:  The Pioneer Woman

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Honey Plum Chicken

Plums are juuuuust coming into season now, and I suggest using them in the following fashion: chop up some fresh ones and cook with honey, soy sauce and red wine.  And sautéed garlic, of course. Now use this intoxicating saucey/broth mixture to cook some chicken breasts.  The chicken will become infused with this sweet and savoury flavour combination, and the texture will be beyond juicy.     Mix in some veggies too if you like.   Also don’t forget to drizzle the sauce over some buttered basmatti rice, and your delicious, saucy meal will be ready to eat!

Start by chopping up some colourful veggies if you like…

Veggies

Sear up some chicken and chop up some plums…

Honey Plum Chicken

Mix together the wine, honey, soy sauce and plum preserves and pour over the chicken.  And feel free to use a skillet if you’d prefer.  It gives everything a bit of a “rustic” flavour…I’m not entirely sure what that means, but it’s definitely a good thing.

Simmering Honey Plum Chicken

Mix in your veggies and serve on a bed of rice.  Or noodles.  Noodles are always an option for me. And don’t forget what I said before about the drizzling of the sauce.  It’s mandatory.

Ta da!

Honey Plum Chicken

Honey Plum Chicken Recipe

2 – 4 Large chicken breasts
2 tbsp olive oil
6 garlic cloves
2 cups red wine
2 bay leaves
¼ cup plum preserves
½ cup honey
¼ cup soy sauce
2 plums, pitted and chopped
2 cups chopped veggies
Green onion, sliced

  1. Put the chicken breasts in a large bowl and add the red wine and bay leaves.  Toss to coat and leave to marinate about 1 hour in the fridge.
  2. In a separate bowl, add the plum preserves, the honey and soy sauce.  Whisk to combine and set aside.
  3. Heat olive oil in a heavy pot over medium-high heat.  Remove the chicken from the wine, then brown on both sides, about 2 minutes per side.
  4. Reduce the heat to medium, then add the garlic.  Stir it around in the bottom of the pan for a couple of minutes to release the flavour.
  5. Add 1 cup of the wine, the chopped plums and the honey-plum-soy mixture.
  6. Bring to a boil, then reduce the heat to a simmer.  Cover and simmer until chicken is cooked through, and juicy.  At least 20 minutes.  Add veggies a few minutes before serving so they stay tender-crisp.
  7. Serve on a bed of noodles or basmati rice, and cover with spoonfuls of sauce.

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Chicken Spaghetti

Some days I feel like I’m just coming up with different ways to consume cheese and carbs.  This is one of those days.  Allow me to introduce you to Chicken Spaghetti; a creamy casserole concoction that’s got a bit of a cayenne pepper kick, and delicious veggies to boot. It’s shameless, glorious, comfort food.  Don’t be shy, dig in.

Line up your ingredients:  chopped peppers, pimentos, cream of celery soup, cayenne pepper, season salt, broth and CHEESE. Lots of wonderful cheese.  And a big pile of spaghetti, naturally.

Chicken Spaghetti Ingredients

Throw your ingredients into in the pasta pot.

Chicken Spaghetti Ingredients

Don’t forget the shredded chicken!

Chicken Spaghetti Mixture

Stir it all up and inhale those intoxicating aromas……ahhhhh.  Adjust the seasoning if necessary.

Chicken Spaghetti Mixture

Bake with an extra layer of cheese.  Ah, anticipation.

Baked Chicken Spaghetti

Serve it up.

Chicken Spaghetti Dinner Time

Mandatory close-up!

Chicken Spaghetti Close-up

Chicken Spaghetti Recipe

2 cups Cooked Chicken
3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Celery Soup
2 cups Grated Sharp Cheddar Cheese
1/4 cup Finely Diced Green Pepper
1/4 cup Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained
2 cups Chicken Broth
1 tsp Seasoned Salt
1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

  1. Prehat oven to 350 degrees.
  2. Prepare 2 cups of cooked chicken – roasted, baked, fried, whatever.  Breasts, thighs, legs, wings, whatever.
  3. Cook Spaghetti in chicken broth (or water) until al dente.  Drain and return to pot, then add remainder of ingredients, except addition cup of cheese.
  4. Place mixture in casserole pan and top with remaining sharp cheddar.
  5. Bake for 45 minutes until bubbly.  Cover with foil if cheese starts to overcook.
  6. Eat!

From:  The Pioneer Woman

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Thai Green Curry

Thai food is still a work in progress for me.  I love it deeply, but I can never make it taste like it does in restaurants.  This makes me a little nervous to think about how much cream, coconut milk and oil they must be using…but anyways, until I get to the bottom of this mystery, this recipe will more than do the trick when the craving for Thai food kicks in.  Which is almost daily if I’m being totally honest.

Get your ingredients lined up…

Thai Green Curry Ingredients

Get a good flavour base going with some oil, shallots, garlic, curry paste and salt and pepper.

Curry Base - Shallots, Garlic and Curry Paste

Add some chicken and cook until nearly done, then add your coconut milk, lime juice and soy sauce and cook until sauce thickens a bit.  Just before you’re done cooking, throw the veggies for a few minutes on a hot, high heat to finish everything off at the same time.

Thai Green Curry

Serve with basmatti rice and fresh basil 🙂

Thai Green Curry with Basmatti Rice

Thai Green Curry Recipe

2 Large chicken breasts, chopped into bite-sized pieces
2 tbsp extra virgin olive oil or butter
1 – 2 tbsp green curry paste
¼ cup shallots, finely chopped
3-4 cloves garlic, finely minced
Salt and pepper to taste
14 ounce can coconut milk
2 tbsp lime juice
1 tbsp soy sauce
3 cups fresh veggies, chopped
¼ cup crushed peanuts
2 tbsp fresh basil

1.    Heat oil or butter in large skillet or frying pan.  Add shallots, garlic, salt and pepper.  Heat on med-high for a few minutes until semi-soft and golden brown. Add curry and stir for a minute or so, until everything is combined.
2.    Add chicken to pan and cook for 8 minutes or so until almost cooked through.
3.    Add coconut milk, lime juice, soy sauce and bring mixture to a boil.  Reduce and cook until desired consistency is reached.  About five minutes before cooking time is done, throw your fresh veggies into the pan so they will be tender-crisp at serving time.
4.    Garnish with crushed peanuts and fresh basil.

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Barley Risotto with Leeks, Lemon and Grilled Chicken

Another healthy one!  It’s a record!  This barley risotto isn’t heavy like typical risottos (not that there’s anything wrong with that), but maybe after a food/carb heavy thanksgiving weekend you feel like something lighter.  You could even substitute some leftover turkey for the grilled chicken in this flavour-packed and zesty dish that could work as a side or a main.  Oh, and leeks are HUGE right now; take advantage of them!

Chop your leeks and garlic up to get started.  Sometimes leeks get dirt buried deep into their layers, so to clean them, cut dark green part off and remove any outer layers.  Trim the root end, then cut the leek in half lengthwise and rinse to remove any dirt.

Leeks and Garlic

Heat some oil in a small soup pot or large saucepan.  Throw in leeks and garlic, and sautée until fragrant and soft. Then add the barley and white wine, and stir until the barley is well coated.

Sautéed Leeks, Garlic and Barley

Add some broth and let it cook until the barley is tender and most of the liquid is absorbed.  About 45 minutes to an hour.  But the good news is you don’t have to constantly stir it like you do with regular risotto!  (Not that there’s anything wrong with that)

Add your veggies about 5 minutes before serving, and top with some grilled chicken. Then add generous amounts of Parmesan cheese and salt and pepper.

Barley Risotto with Leeks, Lemon and Grilled Chicken

Barley Risotto with Leeks, Lemon and Grilled Chicken

1 tbsp olive oil
1 cup chopped leek (white and light green parts only), chopped
2 cloves garlic, minced
1 cup barley
¼ cup white wine vermouth
3 cups chicken stock (add more as needed)
1 cup other chopped veggies (I used Broccoli and zucchini here)
zest and juice of half a lemon
2 tbsp grated Parmesan Cheese
¼ tsp each salt and freshly ground pepper
2 Large chicken breasts, grilled

1.    In saucepan, heat oil over medium-high heat; cook leek and garlic, stirring until softened, about 3 minutes.  Stir in barley until well coated.
2.    Stir in wine until absorbed.  Add stock and bring to a boil.  Cover and reduce heat to low; simmer, stirring occasionally, for about 45 minutes to an hour, or until barley is tender.  If needed, stir in a little more stock or hot water near the end of cooking time to maintain a creamy consistency.  Stir in veggies, lemon zest and juice and Parmesean; season with salt and pepper.
3.    Top with grilled chicken.

From:  G.I. Cookbook

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Sweet and Spicy Glazed Drumsticks

These drumsticks are so flavourful it’s hard to believe this recipe is good for you!  It’s from a website called Skinnytaste, where the recipes are all on the healthy side and are actually calculated according to the Weight Watchers points system.  I don’t follow Weight Watchers (they probably wouldn’t approve of about 95% of my food choices), but it is interesting to get a general idea of how good (or bad!) a dish is for you.  And yes, every now and then I do like to make healthy choices 😉

Get all your ingredients lined up….

Ingredients for Sweet and Spicy Glazed Drumsticks

Brown your drumsticks in a big pot with a bit of hot oil, then add the remaining ingredients and bring to a boil.  Simmer for about 20 minutes until the sauce reduces and the chicken is cooked through.  Turn it up to high again for a few minutes so the sauce reduces even more and becomes “glazey”.  You know what I mean.

Drumsticks boiling in sweet and spicy glaze

Serve with a fresh, crunchy coleslaw and some rice.  This meal definitely doesn’t lack flavour, and you won’t feel uncomfortably full after dinner!

And don’t forget to pour generous heaps of the lovely sauce all over your rice.  You won’t regret it.

Sweet and Spicy Glazed Drumsticks with Crunchy Coleslaw

Sweet and Spicy Glazed Drumsticks Recipe

8 medium chicken drumsticks
2 tbsp extra virgin olive oil
1 cup water
1 tbsp Sriracha hot sauce (more or less to taste)
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 tsp agave nectar (or sugar)
3 cloves garlic, crushed
1 tsp ginger, grated
2 tbsp chives or scallions, chopped
1 tsp sesame seeds

1.    In a heavy large saucepan, brown chicken on high for 3-4 minutes with extra virgin olive oil.
2.    Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don’t want it to burn when it start becoming thick)
3.    Transfer chicken to a platter and pour glaze on top. Top with chives, green onion or sesame seeds and serve.

From:  Skinnytaste

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