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Posts tagged ‘chicken’

Yellow Curry with potatoes

Many years ago when I was newly married and lived in a suburb of Seattle, I met a lovely family. They were Indian but had settled generations before in Guyana. I was a young and naive girl who knew nothing of the world and was enamored with their traditions and cooking. These two kind ladies invited me over numerous times and made an attempt at teaching me various dishes from their corner of the world. On one occasion they made Yellow chicken curry with potatoes and Roti. I remember standing in the kitchen as bags of potatoes were peeled, onions and garlic were chopped and my eyes watered uncontrollably. They opened their hearts to me and I have never forgotten their kindness!

 

Ingredients

The ladies I cooked with used dark meat chicken with bones, but I use chicken breast as it is easier for me. I have made a few changes over the years to suit our tastes.

4 chicken breasts deboned, no skin, cut into chunks

1 large onion chopped

7 garlic cloves chopped

5 cups cubed potatoes

2 tsp.  ground turmeric

1 spoon salt or to taste

1/8 cayenne pepper or to taste

1 tsp. ground cumin

1 tsp. ground cinnamon

1/8 tsp. ground corriander

Olive oil for sauteing

3 cups of water

Directions

Fry onions and garlic in 3 Tbs. olive oil until soft, add spices and keep stirring. Add chicken and continue to cook. Add 3 cups of water and bring to a boil. Cover, turn down to low boil and let this cook until chicken is done. When chicken is cooked add cubed potatoes and bring to a boil again, turn down heat and cover. Cook for 15 minutes or until potatoes are cooked but not mushy.

Check once the curry is done to see how much liquid remains, if it is very watery add some cornstarch, but just a little to make the sauce have some thickness. Use 1 Tbs. of cornstarch and mix it in a little water until well dissolved. Add this to the curry and gently stir it in. Turn the heat up, letting it lightly boil and thicken.We eat this with white rice and Roti.

 

 

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Chicken and vegetable pastry puff

This is a simple but beautiful looking dinner that I am fond of making. For me it is all about feeding as many people as possible and at the same time having them leave the table happy!! This dish is basic and most of my kids like it. You can add the vegetables that your family likes but I keep it pretty basic, and while my kids are not big fans of peas, they eat this without a word. You can easily make this a vegetarian dish by omitting the chicken and using vegetable broth and vegetables of your choice. I hope you enjoy this Sunday-Best meal!

 

Ingredients

1 boneless, skinless chicken breast cut into small pieces.

2 Tbs. olive oil

1 large carrot, peeled and cut into thin half circles

1/2 cup frozen peas

1 small onion chopped

1/2 tsp basil

1/2 tsp. salt

pinch of black pepper

Sauce

1/2 cup butter

1/2 cup flour minus 1 Tbs.

1 cup milk

2 cups chicken broth

Salt to taste

Pastry

1 package frozen puff pastry

 

Directions

Preheat oven to 400 degrees. Cook puff pastry according to package directions. I usually purchase the package that has several long strips of puff pastry but you might also like the shells, either one is fine.  I cut each strip into three or  four pieces and then bake.  Make sure they are brown, light and fluffy. Remove from oven and let them cool.

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Filling

Saute onion in 2 Tbs. olive oil, add chicken pieces and continue cooking. Add salt and basil, cover chicken and let it cook until completely done.

Peel, wash and cut carrots. I cut them in half lengthwise and then into halves again. Boil carrots until just tender, drain.

boil peas according to package directions, drain.

Add carrots and peas to chicken, stir and season to taste.

Sauce

Place butter in a large sauce pan, let it melt, add flour and whisk well, when mixture bubbles add broth and milk, whisk well until thickened and smooth. Season to taste with salt and pepper.

Add chicken and vegetables to white sauce and mix well. Season to taste.

Place a puff pastry piece on a plate, with a spoon gently push down on the middle of pastry making a little crack or hole. Spoon warm sauce over pastry and serve.

 

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Old fashioned chicken and noodles

You might have noticed that there is a theme to my cooking, a theme that I just noticed recently. It is either authentic Middle Eastern or basic home cooking. I cooked for 9 children, each one had different likes and dislikes and so my meals have always been basic recipes for all to enjoy. I never had much of a budget to purchase fancy gadgets or ingredients that were unfamiliar to the area where we lived and many times necessary ingredients weren’t available anyway, so basic was key.  This is a wonderful and basic comfort food that I love making. I hope you enjoy it as much as we do!

Right now the kids and I are working on re-testing recipes already up on this blog, so little changes will be made based on our testing! 

Ingredients

1/2  cup butter

1 Tbs. butter for sauteing onions and green pepper

1/2  cup flour

1 1/2 cups chicken broth- I place the water in a sauce pan and add chicken bouillon cubes according to package directions but you can use whatever you prefer.

1 1/2  cups milk

1/4 tsp. basil

1 small onion chopped

1 green pepper washed, trimmed and chopped

1 cup frozen peas- cooked

Salt– to your taste, I use around 1 tsp. but more or less depending on what you like

A pinch of black pepper–tiny amount

1 chicken breast– cut into small pieces, boil in a pan of water until done, drain water.

1– 12 ounce package Egg noodles

Directions

Put onion and green pepper in a pan with 1 Tbs.of butter and saute until vegetables are soft. Add 1/2 cup butter and melt, whisk in flour until smooth, let this mixture bubble, add milk and chicken stock, add salt and basil.  Whisk constantly over medium heat until sauce thickens and lightly boils. Remove from heat, Season to taste, add a little black pepper- I add only a pinch. We want this sauce to be light and full of flavor. Add cooked peas and chicken, mix.

Cook egg noodles according to package directions. Drain noodles. Add sauce and lightly toss.

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Shish Tawouk

Mom’s 81st birthday meal. All of her favorite dishes she ordered when she came to visit in Saudi!  The picture seen above is the meal I made for her in honor of her birthday!

This is an easy chicken dish that is often times grilled. I don’t do much grilling and I try to keep things easy. So, this is my recipe for Shish Tawouk which is basically spiced chicken pieces which are often put on a skewer, or a sandwich.  This dish traditionally has yogurt and tomato paste in the marinade but I have two kids who can’t have milk so I just keep it simple and dairy free! I made this for my mom’s birthday dinner last week.

Ingredients

6 chicken breasts, cut into chunks

Marinade

1/2 cup lemon juice

1 tsp. cumin

1 tsp. cinnamon

1 tsp. allspice

Salt to taste- 1 tsp.

1/2 cup olive oil

5 cloves chopped garlic

Directions

Mix the marinade ingredients so they are well combined, add the chunks of chicken.

Make sure the chicken is well coated.

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Refrigerate. I let this marinate for several hours before cooking.

Preheat oven to 400 degrees.

Place chicken on baking dish and put in oven. Let this cook until very well done.

Shish Tawouk can be served as part of an Arabic meal, or in a sandwich or plain.

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CousCous

There are many ways to make CousCous. I met a dear and sweet lady named Suad (originally from Morocco)on the compound in Riyadh, we became fast friends. She made CousCous and of course it was delicious! She asked me to her house one day to watch her and I learned how to make a lovely version that I still make today. Years after that, a Lybian friend made a wonderful red,spicy CousCous which I fell in love with! Both types of Cous Cous are tasty and lovely but my kids always ask for this red, spicy variety. So, here is my recipe. Keep in mind this has been adapted, my friend had steps that were difficult for me and so I am making it my way.

Ingredients

5 chicken legs or thighs

1 sweet potato

1 potato

1 green bell pepper

1 onion

2 tomatoes

1 zucchini

2 carrots

1 cup of cabbage

3 garlic cloves chopped

1 small can tomato paste

1 can garbanzo beans

salt to taste

1 tsp. cumin, 1 tsp. cinnamon, 1 tsp. turmeric, 1 tsp. allspice

cayenne pepper pinch or desired amount

2 boxes of CousCous or desired amount

Directions

Peel potato, carrots, zucchini, and sweet potato.

Chop onion and garlic. Wash and chop all vegetables.

I like to cut them into large chunks.

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Place onion, garlic and chicken in large pan. Put a little olive oil and start sauteing. Add water, (enough to cook the chicken, vegetables and have left over broth!) spices and tomato paste. Bring to a boil, turn down heat and keep a low boil going and cover. Let the chicken cook. when the chicken is totally cooked, turn off heat. Remove chicken from broth and set aside. Strain liquid to make sure there are no pieces of fat or bone. Add vegetables to liquid and bring to a boil, turn down heat, cover and simmer for about 20 minutes until vegetables are well cooked, add drained garbanzo beans to liquid and cook a few more minutes. Turn off heat, remove vegetables to a pan.

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Measure out liquid for CousCous. My friend made the Cous Cous in a more traditional way but that was too complicated for me. So, I use the box of plain CousCous and follow the instructions for adding liquid and measurements. Use the spicy,red broth to make your CousCous. Follow package directions for measurements and cooking times.

CousCous mixed with broth

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CousCous cooked

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After it is done, fluff it and drizzle a little olive oil and stir it to keep it from sticking.

Spoon CousCous onto a serving plate and arrange cooked vegetables around and on top.

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Chicken Pot Pie

I have been making Chicken Pot Pie for the past 15 years and it is definitely a family favorite. I decided to put small pieces of broccoli and guess what, it is now a favorite vegetable for my kids!

Ingredients

One double pie crust of your choice–(see recipe)

1 Chicken breast cut into small chunks, boil until done and drain water, set aside.

2 carrots, peeled and sliced.

1 bunch broccoli cut into chunks

1 Potato, peeled and cubed

1 small onion chopped

1 stalk celery, sliced

1/2 cup butter

1/2 cup flour a little less not level

1/4 tsp. basil

1 tsp. salt (estimate)

dash of black pepper

1 1/2 cups water mixed in pan on stove with bouillon to make broth

1 1/2 cups milk

Directions

Preheat oven to 350 degrees

Wash, peel and cut all vegetables, boil them or cook in the way you desire, set aside.

Melt butter in large pan, add onion and celery, saute until soft.

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Add flour and whisk well making a roux. Let it bubble.

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Add milk and broth mixture. Cook this mixture whisking continually until it boils, continue cooking an additional 2-3 minutes, add basil and salt. salt is an estimate.

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Add all of your vegetables and chicken, mix well. Season for taste.

Roll out crust and place on the bottom of baking pan, pour chicken pot pie mixture on crust.

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Roll out second half of dough and make a top for the pie. Place on top of pie and seal.

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Bake in oven for 50 minutes or until done. Remove from oven and let set a few minutes, pie will be very hot!

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Maclube- Upside down

This special rice, chicken and eggplant dish is popular in many middle eastern countries, but most people agree it is originally Palestinian. When I was newly married I tried making it many times and it was ok but not authentic or delicious. One day while grocery shopping in Seattle, where we lived for a few years, a young Palestinian lady came to me and asked me for help finding something in the store. We got to talking and the next thing you know I was at her house learning how to really cook Maclube. Upside down is the direct translation for this dish and this is because it is a layer of rice, meat and vegetables turned upside down. Everyone makes it a bit differently using lamb, chicken, eggplant and even cauliflower. Spices are also used according to your family recipe so this is mine. I have fooled many people with this dish and they have assumed it was a Palestinian lady who made it! So, I guess this is as authentic as it can be for me, an American lady. Arab cooks traditionally cook this all on the stove in a pot but I found that did not work for me so I assemble it differently and that has worked well.

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Ingredients

Chicken

One whole chicken cut into pieces or chicken legs or thighs whatever you like

1-3 cups rice or however much you want to make depending on your family size. For my large family I make 4-5 cups and use a couple of big baking pans to assemble.

big pot of water

1 chopped onion

3 Tbs. olive oil

salt to taste

1 tsp. cinnamon to taste

1 tsp. allspice to taste

1/2 tsp. cumin to taste

pinch of pepper

a couple bouillon cubes

eggplant or cauliflower or both

vegetable oil for frying

* optional- almonds or pine nuts

I like my Maclube very full of flavor and spices so it is really up to each cook. Above are the basic spices but more can be added for your taste.

Directions

Fill a large pan with water for cooking chicken. Add the chicken and boil, cover and turn to low boil. Add spices and onion.

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Let simmer for around 45 minutes or until chicken is well done but not falling apart. Remove chicken to a baking pan. Use the pan size that is needed for your amount of rice. So, if you are making 1 cup of rice this small pan would probably be fine. I make large amounts and use a couple baking pans!

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Strain liquid to make sure no chicken bones have fallen in to liquid. Put broth back into pot and simmer.

Peel the eggplant and slice it, deep fry until golden brown.

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If using cauliflower or both vegetables, cut cauliflower and deep fry.

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Using a round cake pan or whatever pan you like, put veggies on bottom then chicken layer.

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Measure the amount of broth needed to cook the rice.  Cook rice in broth.

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When it’s done, scoop out rice and pack on top of chicken and vegetables.. I use the back of a spoon to pack down.

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Cover pan well and place in oven on 350 degrees for 15 minutes. Remove from oven. It will be very hot so be very careful!!

Remove cover and let it cool so that you can turn it over onto a serving tray. Saute pine nuts and you can put on top. This is optional.

Quick Lebanese garlic lemon chicken

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Ingredients

6 chicken legs

6 potatoes peeled and cubed

5 cloves garlic peeled, washed, chopped

1 cup lemon juice

1/2 cup olive oil

salt to taste

Directions

Preheat oven to 400 degrees

Place chicken legs in large baking pan, add potatoes. Salt the chicken and potatoes. Mix lemon juice, olive oil and garlic, pour over chicken and potatoes.

Put pan in oven for one hour or until chicken is done and brown. Do not cover.

Remove from oven.

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