Chicken Parmesan Meatballs

IMG_1118Chicken Parmesan Meatballs
with thanks to Alton Brown

Ingredients

  • 1 cup panko, divided
  • 3/4 cup finely grated parmesan, divided
  • 1-1/2 pounds ground chicken
  • 1 large egg, lightly beaten
  • 2 tablespoons olive oil, divided
  • 4 cloves garlic, grated
  • 1/4 cup parsley, minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon Kosher salt
  • 1 jar (or 2-1/2 cups homemade) marinara sauce
  • 1 cup grated mozzarella cheese

Method

Heat the oven to 400 degrees F.

Mix together 1/2 cup of the panko with 1/4 cup of the Parmesan in a small bowl. Set aside.

Combine the remaining 1/2 cup panko, remaining 1/2 cup Parmesan, chicken, egg, 1 tablespoon olive oil, garlic, parsley, oregano, basil, and salt in a large bowl. Gently combine using your hands until just incorporated.

Divide the meatball mixture into 30 golf ball sized rounds and roll them in the panko/Parmesan mixture.

Heat the remaining 1 tablespoon olive oil over medium heat in a 12-inch oven safe skillet. Brown the meatballs in the oil, about 30 seconds on each side, working in batches if needed to avoid crowding the pan.

Add the meatballs back to the pan, along with the marinara, cover with the grated mozzarella and bake until the meatballs are cooked through, about 10 minutes, and the cheese is melted. Serve over cooked pasta or on top of crispy bread.

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Chicken Tikka Masala

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IMG_0541Chicken Tikka Masala
adapted from RecipeTin Eats 

Ingredients

Chicken Marinade:

  • 2 lbs. boneless, skinless chicken thighs, cut into large (about 2-inch) chunks
  • 1 cup plain Greek yogurt
  • 12 cloves garlic, minced
  • 2 tablespoons fresh minced ginger
  • 2 teaspoons each salt, garam masala, cumin, coriander, paprika
  • 1 tablespoon vegetable oil
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon lemon juice

Cooking Chicken:

  • 2 tablespoons vegetable oil, or as needed

Curry Sauce Spices:

  • 1 tablespoon garam masala
  • 1 tablespoon paprika
  • 2 teaspoons turmeric
  • 2 teaspoons coriander
  • 1 teaspoon cumin
  • 1/4 teaspoon cardamom powder
  • 1/4 teaspoon cayenne pepper

Curry Sauce:

  • 1 tablespoon vegetable oil
  • 1 large sweet onion, sliced
  • 2 tablespoons fresh minced ginger
  • 1 teaspoon salt
  • 6 cloves garlic, minced
  • 2 cups tomato sauce
  • 1 cup water
  • 1/3 cup half and half
  • 1 teaspoon sugar

Method

Chicken Tikka:

Combine all ingredients except chicken in a bowl and mix. Add chicken and turn well to coat. Cover with cling wrap and leave in fridge to marinate overnight (3 hours minimum).

Heat 1 tablespoon oil in a nonstick pan over high heat until smoking. Add half the chicken and spread out. Leave for 2 minutes or until charred. Turn each piece and cook the other side until charred (don’t worry if it is not fully cooked inside). Remove to bowl. Scrape out charred bits left in pan, add more oil if required, and cook remaining chicken. Remove to bowl.

Curry Sauce:

Add 1 tablespoon oil to the pan and turn heat down to medium high. Add onions, ginger, and salt. Cook, stirring constantly, until the ginger is starting to turn golden and the onions smell sweet, about 4 minutes.

Reduce the heat to medium. Add the garlic and cook for another minute. Add the Curry Sauce Spices, and cook for another minute, stirring constantly. Add tomato sauce and water and mix. Bring to a simmer, then cover and reduce heat to low. Simmer for 15 minutes, stirring occasionally.

Pour curry into a bowl, then use a stick blender to puree until smooth (or use a traditional blender). Return sauce to skillet. Add half and half and sugar. Add reserved chicken and stir. Simmer for a few minutes until the chicken is cooked through.

Garnish with minced cilantro, if desired. Serve with rice and/or naan.

NOTES

So, here’s the thing. I already have a recipe on this site for chicken tikka masala. I’ve made it probably a couple dozen times over the years, many times for guests and family, and everyone loves it. Everyone except me and Steve, that is. I mean, it’s good! But it never wowed us and in recent years we have much preferred my butter chicken or cashew korma.

Until now. Holy crap, this dish is AMAZING. I revised the original recipe in some significant ways, if only to make it fully a tikka masala rather than a cross between tikka masala and butter chicken, but I left the method of searing/charring and the spice and aromatics levels the same. I think both of those things were key because the end result has a crazy intense depth of flavor and a lovely heat, just as it should. I will not take my old recipe down, but no way am I going back to it after this!

Kung Pao Ground Chicken

IMG_3203IMG_3201Kung Pao Ground Chicken

Ingredients

  • 1 tablespoon black soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons water
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1-1/4 pounds ground chicken
  • 1 teaspoon kosher salt
  • 1/2 teaspoon white pepper
  • 1 red bell pepper, finely diced
  • 1 large zucchini, finely diced
  • 10 arbol chiles, heads cut off, left whole
  • 2 scallions, green and white parts, sliced in 1/2-inch pieces
  • 1 tablespoon grated (or minced) fresh ginger
  • 1 tablespoon grated (or minced) fresh garlic
  • 4 ounces dry roasted peanuts
  • Cooked jasmine rice, for serving
  • Crushed chile flakes (optional), for serving

Method

Combine the black soy sauce, Shaoxing wine, rice wine vinegar, water, sugar, sesame oil, and cornstarch in a small bowl and whisk together. Set aside.

Heat the oil in a wok (or large deep skillet) over high heat. Add the ground chicken, season with the salt and pepper, then stir fry, breaking it apart with a wooden spoon as it browns, for about 4 minutes, until mostly cooked through. Add the red bell pepper and zucchini and continue to stir fry for another 2 minutes, until the vegetables are just tender.

Add the chiles, scallions, ginger, garlic, and peanuts to the pan. Stir for about 30 seconds, then add the stir fry sauce. Bring to a boil and stir continuously until the sauce has thickened.

Serve over white or brown jasmine rice with additional chile flakes, if desired.

NOTES

I’m a little bit in love with this dish. It is essentially my Kung Pao Chicken recipe, but with ground meat, different vegetables, and an easier and more streamlined cooking process – which makes me want to replace my original with this one for the foreseeable future!

Skillet Biscuit Chicken Pot Pie

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IMG_3135Skillet Biscuit Chicken Pot Pie
with nods to Delish and Apple of My Eye

Ingredients

  • 1 large Russet potato, peeled and cubed
  • 1 large carrot, sliced into half moons
  • 1 large celery stalk, sliced into half moons
  • Salt and pepper
  • 1 teaspoon dried thyme
  • 4 tablespoons butter
  • 1 medium sweet onion, diced
  • 1 large clove garlic, minced or grated
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 2 cups chicken broth
  • 1 lb shredded cooked chicken (see notes)
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 16-oz. can refrigerated biscuits

Method

Preheat oven to 350 degrees F.

Place the potato, carrots, and celery in a large pot. Fill with water to cover and bring to a soft boil, cooking for 10 minutes or until you can pierce through the potatoes with a fork easily. Drain and set aside.

Meanwhile, melt the butter in a cast iron or other large deep skillet over medium heat. Add the onion and garlic and cook 3-4 minutes until the onion is soft. Whisk in the flour and let cook for a minute. Add in the milk and chicken broth, whisking so no lumps remain. Reduce heat to medium low. Season the mixture with salt, pepper, and thyme, and let thicken for 3-4 minutes, stirring occasionally. Add the cooked vegetables, chicken, peas, and corn to the skillet and stir to coat evenly. Remove from heat

While the vegetables and sauce are cooking, put the biscuits on a parchment paper lined baking sheet and bake for 10 minutes to cook the bottom. Remove and top the chicken pot pie mixture with the half-cooked biscuits and cook for a further 6-8 minutes or until the biscuit tops are deep golden brown.

Serve hot!

NOTES

This was fantastic. A simple way to have pot pie without fussing over actual crusts.

One-Pot Mexican Chicken and Rice

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One-Pot Mexican Chicken and Rice
adapted from RecipeTin Eats

Ingredients

For spice mix:

  • 1 tablespoon cumin powder
  • 1 tablespoon Mexican oregano
  • 2 teaspoons kosher salt
  • 2 teaspoons chile powder (I use Ancho and New Mexican)
  • 1 teaspoon garlic powder

For chicken:

  • 4 bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil, divided
  • 1 tablespoon lime juice

For rice:

  • 1 small sweet onion, chopped
  • 1 red bell pepper, seeded and chopped
  • 1 clove garlic, minced
  • 1 cup long grain rice
  • 1 cup chicken stock/broth
  • 1 8-oz. can tomato sauce
  • 1 cup frozen corn kernels
  • 1 4-oz. can diced green chiles (I use Hatch chiles)
  • 1 15-oz. can black beans, drained and rinsed

Optional, for garnish: sliced limes, chopped cilantro, sliced jalapeno peppers, sour cream, sliced avocado

Method

Preheat oven to 350 degrees F.

Combine the spice mix ingredients in a small bowl. Place 2 tablespoons of the mix in another large bowl with 1 tablespoon olive oil and 1 tablespoon lime juice. Mix to combine. Toss in chicken and use your hands to slather the mix all over the meat.

Heat 1 tablespoon olive oil in a deep skillet over medium high heat. Cook chicken skin side down for 3 minutes or until well browned, then flip over and cook on the other side for another 2 minutes. Remove chicken onto a plate.

In the same skillet, still over medium high heat, add the onion, bell pepper, and garlic. Sauté for 3 minutes until the onion and pepper start to brown. Reduce heat to medium, then add the rice. Stir to coat the rice with the onion mixture and oil. Add the chicken stock, tomato sauce, corn, green chiles, beans, and remaining spice mix. Stir to combine.

Place chicken back in the skillet on top of the rice, skin side up. It should be partially submerged in the liquid but most of the skin should be above the liquid. Bring to simmer, then turn off the stove. Cover the skillet with a lid or foil and place into the oven.

Bake for 25 minutes, then remove from the oven and take off the lid/foil. Return the skillet to the oven, uncovered, for 10 to 15 minutes until only small puddles of liquid remain on the surface of the rice. Remove from the oven and allow to rest for 5 to 10 minutes, uncovered, so that any remaining liquid evaporates. Serve with garnishes, as desired.

NOTES

This was one of those meals where Steve and I BOTH said immediately “we could eat this every single week.” We also agreed it is good enough to be guest-worthy. Seriously, I cannot over-emphasize how amazing this was. Just ridiculous.

Bonus: this lays the foundation for all sorts of other chicken and rice skillet dishes. Nagi at RecipeTin Eats already did another one with Greek flavors and I am anxious to see what else I can create with this same method.

Butter Chicken

IMG_3094IMG_9960Butter Chicken
adapted from The New York Times

Ingredients

  • 1 cup full-fat Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ground turmeric
  • 1 tablespoon garam masala
  • 1 tablespoon ground cumin
  • 2 pounds boneless, skinless chicken thighs, cut into large chunks
  • 4 tablespoons unsalted butter
  • 1 large sweet onion, peeled and sliced
  • 3 cloves garlic, peeled and minced or grated
  • 2 tablespoons minced or grated fresh ginger
  • 1/2 tablespoon cumin seeds
  • 1 small cinnamon stick
  • 1 8-oz. can tomato sauce
  • 1 jalapeno (red or green) or serrano pepper, seeded and finely diced
  • kosher salt to taste
  • 1 cup chicken stock
  • 1/2 cup half and half
  • 2 ounces ground cashews (optional)
  • Chopped cilantro, for serving
  • Basmati rice and/or naan, for serving

Method

Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).

Melt the butter in a large deep pan over medium heat. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

Add the cinnamon stick, chile pepper, and salt, and cook until the chile pepper is soft, about 2 minutes.

Add the tomato sauce, chicken and marinade, and chicken stock to the pan and stir to combine. Bring the mixture to a boil, then turn the heat to low and simmer, uncovered, for 20 minutes.

Stir in the half and half and simmer until the chicken is cooked through, about 5 minutes.

Add the cashews, if using, and cook for another minute, then remove from heat. Garnish with cilantro and serve over basmati rice and/or with naan on the side.

NOTES

HOLY. CRAP. SO. GOOD.

So, butter chicken. For years, I never bothered to make it because I thought it was just like chicken tikka masala – marinate in lemon, yogurt, spices, cook with more spices, chile pepper, tomato, and cream. Same, right? NOPE. NOPENOPENOPE. I could not have been more mistaken.

This is, hands down, now my favorite Indian dish of all time. I cannot properly explain how complex and delicious and wonderful and amazing this is. Make it. You will not be disappointed.

Shredded Chicken Chilaquiles

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Shredded Chicken Chilaquiles

Ingredients

  • 2 tablespoons olive oil
  • 1 chipotle pepper in adobo sauce, minced plus 1 tablespoon adobo sauce (from can)
  • 6 small corn tortillas, cut into approximately 1-inch squares
  • 8 oz. shredded chicken
  • 2 cups medium or hot salsa
  • 1/2 cup sharp cheddar cheese or Mexican cheese blend
  • Suggested toppings: chopped tomatoes, chopped cilantro, lime wedges, sour cream, avocado, hot sauce

Method

Heat olive oil in a large deep skillet over medium-high heat. Stir in the corn tortillas and fry for 5-6 minutes, until browned and slightly crisp. Add chipotles and adobo sauce and gently mix in to coat the tortillas. Stir in salsa and shredded chicken.

Reduce heat to low and simmer for 5 minutes, until mixture is hot. Remove from heat, top with cheese, and cover for 2 minutes, or until cheese is melted.

Serve with desired toppings and/or with scrambled eggs (or eggs and chorizo) on the side.

NOTES

First couple of times I made this, I used tortilla chips instead of fresh tortillas. Big mistake. The fresh are far, far better here and so easy to do, it’s silly not to make the effort. I also originally made this with fried eggs on top, but we like the scrambled much more – a scoop of egg with avocado, sour cream, and a big bite of cheesy chickeny goodness just WORKS. A spectacular addition to my weekend brunch routine.