spring just around the corner it seems fitting to spend some
time doing a little spring cleaning! Now I dont mean
your cupboards, closets or attics
I mean spring cleaning
those tired and, perhaps now a little boring, chicken recipes.
I think on average many people have about 10 recipes that
they recycle over and over and with the average family,
many of those dinner recipes involve chicken. With spring
rapidly approaching now is a great time to branch out and
explore some new and exciting chicken recipes that are still
just as easy to make as your old favorites but will wake you
up out of your winter slumber with exciting flavors and aromas.
First a word about purchasing good quality
after all if you dont start with great
ingredients the taste of your final dish can be compromised.
Free range chickens are chickens that are raised unconfined
(by definition, a minimum pen size of 3 feet x 3 feet). Typically
they are also not injected with preservatives to increase
shelf life (although that doesnt define a "free
range chicken"). Who would think that would have a significant
difference in taste and texture? Trust me it does. If you
compare the taste and texture of free range versus commercially
processed chickens you will immediately notice that the commercially
processed chicken tastes as if it was injected with bleach
and often the outcome is very dry meat unlike the juicy,
tender and flavorful free range chicken. Free range chickens
are more and more readily available at many grocery stores
and most butchers. So, the next time you are looking to have
chicken for dinner, give a free range bird a try you
will never go back!
So now that we have the right chicken, lets
explore some new and exciting chicken recipes that will wake
up your familys taste buds and get them excited about
"whats for dinner" again!
Chicken & Peanut Salad
Dont let the long list of ingredients
this is really worth the effort of simply
chopping and mixing the ingredients.
- 1 cup green cabbage, thinly sliced
- 1-1/2 cups red cabbage, thinly sliced
- 1/2 cup carrots, julienned
- 1/3 cup red onion, thinly sliced
- 1 teaspoon gf soy sauce, plus 3 Tablespoons
gf soy sauce, divided
- 3-1/2 teaspoons sugar, divided
- Kosher salt & freshly ground black
- 1 large garlic clove, peeled
- 1 inch piece of fresh ginger, peeled
- 1/4 cup cilantro plus about 1 Tablespoon
- 3 Tablespoons gf peanut butter
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon peanut oil
- 2 teaspoons olive oil
- 2 teaspoons unsalted butter
- 2 chicken breasts, skinless and boneless
- 1/3 cup coarsely chopped peanuts
In a large bowl, combine cabbage, carrots,
scallions, 1 teaspoon gf soy sauce, 1 teaspoon sugar, and
a generous pinch of salt. Let stand at room temperature for
20 minutes, tossing occasionally.
In a food processor, process garlic and ginger. Scrape sides
of work-bowl and add 1/4 cup cilantro; chop thoroughly. Scrape
down sides of bowl again and add peanut butter, 1 tablespoon
water, lemon juice, 1 tablespoon peanut oil, 3 tablespoons
gf soy sauce and 2-1/2 teaspoons sugar. Process until well
combined. Set aside.
In a large skillet, heat olive oil and butter over medium-high
Season chicken breasts with salt and freshly ground black
pepper. Place chicken in hot skillet; cook for about 2-3 minutes
per side or until just cooked through. Transfer to a plate
and tent with foil to keep warm; let chicken rest for 5 minutes.
Slice chicken into 1/4 inch strips and place in a large bowl.
Squeeze cabbage mixture well and add to bowl containing chicken.
Pour in dressing and toss well to combine. Add half of chopped
Divide salad among four salad plates and garnish with remaining
peanuts and a few sprigs of cilantro. (Serves 4)
Lemon-Tarragon Roasted Chicken
This dish is a cinch to prepare and the
chicken comes out very juicy with amazing flavor.
- 1 small lemon, zested and juiced
- 2 garlic cloves, peeled
- 1 small handful of Italian parsley
- 1 small sprig of tarragon, stemmed
- 1/3 cup extra virgin olive oil
- Kosher salt and freshly ground black
- 1 whole free range chicken
Place the lemon zest, lemon juice, garlic,
herbs and olive oil in a blender and process just until the
herbs are finely chopped and the mixture is somewhat emulsified.
Once blended add a pinch of salt and a about _ teaspoon of
freshly ground black pepper.
Holding the chicken upright, cut down one
side of the back bone, then repeat on the other side of the
back bone (save the back bone for making chicken stock at
another time). Lay the chicken skin-side down open it up to
expose the breast bone. Cut down the center of the breast
bone. You should end up with 2 chicken halves, less the back.
Place the chicken halves in a shallow dish or put them in
a large zip lock bag. Pour the marinade all over the chicken
halves, rubbing it into every nook and cranny. Cover the chicken
or seal the zip lock bag and let marinate in the refrigerator
for at least 2 hours to let the flavors develop you
can cook the chicken right away but the flavors will richer
if you let it marinate.
Preheat the oven to 400 °F. Place the
chicken halves on small shallow roasting pan (large enough
to accommodate the halves without them touching each other
or the pan sides). Cook in the preheated oven for 45 minutes
to 1 hour or until juices run clear when pierced with a fork
and the exterior is golden and crisp. Transfer to a platter
and tent with foil. Let rest for 5 minutes before serving.
Roasted Ginger Chicken
A delicious roasted chicken with an Asian
- 1 whole chicken
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 Tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 Tablespoons gf soy sauce
- 1 teaspoon hot sesame oil
- 2 Tablespoons fresh ginger, chopped
- 3 cloves garlic minced
- 1 Tablespoon brown sugar
Wash and dry a whole chicken.
In a small bowl, combine 1 teaspoon pepper,
1 teaspoon salt, sugar and 1 teaspoon sesame oil. Rub mixture
on inside of chicken cavity and let marinate for 1 hour.
Preheat oven to 375 degrees F.
Set chicken in a baking pan. In a small
bowl, combine remaining ingredients. Pour this mixture over
chicken and place chicken in oven.
Baste chicken with pan juices every 15 minutes.
Bake for about 1-1/2 hours or until internal temperature reaches
between 175 and 180 degrees F.
Cut chicken and serve with white rice. (Serves