Tag Archives: chicken

Chicken and Apricot Tagine

Recipe, ,

1 onion, sliced
2 cloves garlic, minced
2 Tbsp. oil
8 chicken thighs
salt and pepper
1 cinnamon stick
1 can diced tomatoes
1 can chickpeas
¾ cup dried apricots
1 tsp. ginger
1½ tsp. coriander
1 Tbsp. cumin
1 Tbsp. harissa
1 tsp. saffron, soaked in ¼ cup warm water

  • Line bottom of tagine with onion and garlic, drizzle with oil.
  • Top with chicken, seasoned with salt and pepper.
  • Mix remaining ingredients and cover chicken.
  • Cook on low heat about 1 hour, until chicken is tender.

Source: http://www.foodnetwork.com/recipes/bobby-flay/chicken-and-chickpea-tagine-with-apricots-and-harissa-sauce-recipe.html and http://cooking.nytimes.com/recipes/1013108-chickpea-tagine-with-chicken-and-apricots

Peanut Butter Curry

Recipe, , ,

2 Tbsp. oil
1½ lbs. chicken breast, cubed
2 Tbsp. yellow curry paste
1 can coconut milk (13.5oz.)
1 bell pepper, diced
6 Tbsp. peanut butter
2 Tbsp. fish sauce, oyster sauce, or soy sauce (in decreasing fishiness)
3 Tbsp. brown sugar
½ cup water
1 tsp. salt
5 scallions

  1. Heat oil in wok and stir fry chicken until browned
  2. Add curry paste and cook for 5 minutes
  3. Add coconut milk, bell pepper, peanut butter, fish/oyster/soy sauce, brown sugar and water, and simmer for 15-20 minutes, until chicken is tender and the sauce is thickened.
  4. Add salt and scallions, and serve over rice.

http://foodformyfamily.com/recipes/easy-thai-peanut-chicken-curry

Chicken Soup

Recipe, ,

11/2 Tbsp. butter
1 lb. boneless skinless chicken breast
1 onion
2 carrots
3 stalks celery
2 cloves garlic

2 bay leaves
1/2 tsp. thyme (or five sprigs fresh)
1/4 tsp. rosemary (or two sprigs fresh)
1/4 tsp. turmeric
salt and pepper
3 cups chicken stock or bouillon

1/3 cup milk or heavy cream

  • Cube chicken and chop vegetables.
  • In 6-qt. pot, melt butter.  Sauté chicken and vegetables until chicken is browned, about 5 minutes.
  • Reduce heat, add herbs and stock, and simmer until chicken is tender, about 20 minutes.
  • Add cream and simmer for 15 minutes, keeping simmer very low to avoid curdling the cream.