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Showing posts with the label chicken

Kotopouloo Kopita (Greek Chicken Pie) Recipe

Serves 6-8 2 pounds/900g boneless skinless Chicken 3 cups/750ml stock (use the water used in cooking the chicken) 2teaspoons/10ml salt 1 teaspoon/5ml pepper 1/3/80ml cup olive oil 2-3 scallions/spring onions chopped scallions (5-6) 1/3 cup/42g flour 4 ounces/115g crumbled Feta Handful/¼ cup/60mlchopped dill Handful/¼ cup/60ml chopped parsley 2 tablespoons/30ml chopped mint 1 teaspoon/5ml nutmeg 3 eggs beaten 14 sheets filo dough ¼ cup/60ml butter/melted or olive oil Place the chicken in the water and season with 1tsp salt and ½ tsp pepper.  Bring the water to a boil and reduce heat and simmer for 25-30 minutes. Remove chicken reserving the water.  Save the “stock”.  Shred the chicken by hand or pulse in a food processor for 45 seconds to 1 minute being careful not to turn the chicken into a puree. Heat 1 tablespoon/15ml olive oil in a large skillet.  Sautee scallions until soft(1 minute).  Add remaining 4TB olive oil to skillet.  Add flour and whisk to combin

Roast Provencal Chicken Recipe

Serves 4-6 1 roasting chicken 2kg/4 pounds 1 tablespoon/15ml olive oil 1/2 head of garlic, mashed into a paste 1 tablespoon/15ml/15g Herbes de Provence 1/2 tablespoon/7ml sea salt 1 teaspoon/5ml fresh ground pepper 1 lemon cut into wedges 3 baking potatoes cut into large peices Preheat oven to 475F/ 246C/Gas 9. Pat chicken dry. Rub with olive oil. Mix garlic, Herbes de Provence, oil, salt, and pepper in a small bowl. Rub mixture all over inside and outside of chicken. Place the chicken on a wire rack set inside a roasting pan with potatoes scattered around the chicken. Roast chicken until skin begins to brown, 25–30 minutes. Reduce heat to 350F/175C/Gas 4 and roast until an instant-read thermometer inserted into thigh registers 165F/87C, 25–30 minutes longer. Let rest 10 minutes before carving. Serve with lemon wedges.  personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232)

Yakitori Chicken with Ginger, Garlic and Soy Sauce Recipe

INGREDIENTS 1 pound chicken livers, gizzards or boneless thigh meat ½ cup dark soy sauce or tamari ¼ cup mirin 2 tablespoons sake or dry sherry 1 tablespoon brown sugar 2 garlic cloves, peeled and smashed ½ teaspoon grated fresh ginger Scallions, thinly sliced, for garnish PREPARATION Cut chicken into one-inch pieces and place in a shallow dish. In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours). If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished

Sauteed Chicken with Squash and Carrot Ribbons Recipe

Serves 4   Ingredients 1 pound yellow squash 1 pound carrots 1/4 cup ghee, divided 4 boneless, skinless chicken breasts, pounded thin 1 tsp. Celtic sea salt 1/2 cup chopped, fresh basil leaves Juice of 1 lemon 1/4 cup chopped, fresh flat-leaf parsley  Directions Using a vegetable peeler, cut the squash and carrots into ribbons. Place them in a large bowl.  Heat a large skillet over medium-high heat for 1 minute. Add 2 tablespoons of the ghee, let it melt and swirl to coat the pan. Season both sides of the chicken with 1/2 teaspoon of the salt and place the chicken in the pan. Cook for 4 minutes, until the bottom is just turning golden brown. Using tongs, flip the chicken and cook 3 to 4 minutes more, until cooked through. Set the chicken aside on a plate.  Melt the remaining 2 tablespoons ghee in the pan and swirl to coat. Add the squash and carrots and cook for 2 or 3 minutes, or until just soft, tossing occasionally. Remove from the heat, add the basil, lemon j

Chicken Roasting Tips

Preparing the Chicken There is no consensus on the best way to prep a chicken for roasting; it’s all a matter of personal preference and tried-and-true experience. But here are some suggestions for where to start. Try each and then pick your go-to method. And note that there’s nothing wrong with leaving the bird as is, salting it and just putting it in the oven. SPATCHCOCKING   To spatchcock a chicken, take a pair of kitchen shears or a very sharp knife and cut along one side of the chicken's backbone. Open up the bird so it lies flat. Cut along the other side of the backbone to remove it entirely. Then cook the chicken breast-side up. The only disadvantage to this method is that you’ll lose the classic Norman Rockwell presentation of the whole bird. But the speediness and great flavor make up for it. A tip: Don’t toss that backbone! A roasted backbone will add more flavor to stock than using a raw backbone. Roast it alongside the chicken, and either serve with the

Baked Chicken Tapenade Recipe

Tapenade is French for capers. Tapenade is a dish from the Proven├žal region of France of finely chopped olives and capers. Frequently you will find anchovies, and poached flaked tuna. It is generally as a spread on bread, but is delicious on pasta or baked like this.  serves 4 4 boneless skinless chicken breasts Tapenade 1 1/2 cups/343ml/270g Kalamata or Gaeta olives, pitted 3 tablespoons/45ml capers, drained 2 garlic cloves, finely minced 1/4 cup/59ml/10g minced fresh parsley leaves 1/8 teaspoon/.5ml red pepper flakes 1/2 teaspoon/2ml salt 1/8 teaspoon/.5ml freshly ground black pepper 1/4 cup/60ml extra virgin olive oil In a food processor or mortar, combine the olives, capers, garlic, parsley, salt, and pepper. Slowly add the oil and pulse or work with the pestle into a coarse paste, retaining some bits of olive and caper for texture. Taste to adjust the seasonings. Stored tightly covered in the refrigerator, this will keep well for a week or two.  Preheat oven to 375F/1

Chicken Provencal Recipe

Rich flavours and a hearty sauce will make everyone think you have been cooking for hours. Bone in chicken has more flavor and is the classic way to make this dish, but feel free to use a boneless piece. Serves 4 2 pounds/900g chicken leg quarters 1 teaspoon/5ml sea salt 1/2 teaspoon/2ml black pepper 1/3 cup/90ml olive oil 1/2 cup/125 dry white wine 2 medium onions chopped 1 clove garlic minced 8 ounces/225g baby bella mushrooms sliced 1/2 cup/125ml pureed tomatoes 2 tablespoons/30ml chopped parsley Heat olive oil in large skillet over medium high heat. Thoroughly wash and pat dry the chicken and season with salt and pepper liberally on all sides. Brown chicken 4-5 minutes on both sides. Reduce the heat to medium and add 1/4 cup of the wine. Cook chicken for 10-12 minutes. Add the onion and garlic, and 1/2 of the parsley cook for 5 minutes. Add the mushrooms and tomatoes. Cook for another 5-7 minutes or until the chicken is tender. Remove the chicken to a serving platter and add r

Old Fashion Sunday Roast Chicken Recipe

It seems that the concept of sitting down to a nightly meal with the family has gone the way of the Model T Ford for many families.  It was not that long ago that the entire family gathered around the kitchen table, with no television on or phones, and ate.  Along with the eating was the oft dreaded family discussion. The kids all shared what had gone on both during school and after.  It was a time to bond with the parents.  Mind you not everything was discussed (no kids always shared everything).  Now it seems that everyone is running in different directions.  All too often if a meal is provided it is from a “fast food” place or take out from somewhere.  The reasons vary.  It has been my unfortunate pleasure to find out that so many of the “parents” find it unnecessary and even worse do not realise the importance of a good nutritious meal.  This will not turn into a soapbox about the apathy and ignorance of much of the general population, instead it will be what it is meant to be: An

Pastes that put the Pizzaz in your Plate

It is grilling season again.  One of the biggest problems is over-cooked under seasoned meat, fish and vegetables.  That and everything soaked in ooyie gooyie red stuff be it “BBQ” sauce or ketchup.  We find that quick pastes or “wet rubs” both flavour and help your foods brown nicely.  So whether your in the mood for a something with a bit of fruit, Indian, Moroccan, Asian inspired and more we've found some quick and easy recipes to help you YaDa Too! Floribbean Pineapple   white fish, chicken, and pork 1 tablespoon/15ml coconut oil 4 teaspoons/20ml cumin 1/2 cup/125ml pineapple juice concentrate (sub grated, drained fresh or canned pineapple) Apple Curry   sword fish, tuna, chicken, pork, lamb 1 tablespoon/15ml canola oil 1 tablespoons/30ml curry paste (you can used 2 times the powder if you do not have the paste) 1/2 cup apple juice concentrate Jerk Style   fish, chicken, pork, lamb, mutton, beef 1 tablespoon/15ml canola oil 2 tablespoons/30ml dry I

Dijon Chicken Salad with Zucchini and Grapes Recipe & How-To Video

Chef Joseph Cooking at Home We created this recipe for Winn-Dixie grand openings some years ago. Along with the tastings, we held cooking demonstrations. Was a lot of fun. Serves 4 1pound/450ml Grilled Chicken (1 3/4-2 cups/402-450ml diced) 2 cups/248g Zucchini/courgette 1/4 inch/6.35mm 3/4 cup/30g Watercress chopped (substitute parsley) 3-4 Scallions chopped 1 cup/92g Green grapes sliced in half 1 tablespoon/15ml Dijon mustard 1/4 teaspoon/1ml Sea salt 1/8 teaspoon/.5ml Black Pepper Mix all of the ingredients in a bowl making sure to coat everything evenly.  *add ½ cup/58g walnuts if desired personal chefs and event catering Miami + Miami Beach + Fort Lauderdale + Palm Beach | 954-367-YADA (9232)