Chicken Chow Mein

A simple, quick, filling recipe. There are enough textures to keep things interesting, the ingredients are simple enough to make a cheap week-night option and the left overs (all the left overs. So many left overs) reheat beautifully.

Ingredients:
2 chicken breasts
1/4 cup + 1 table spoon Chinese stir fry sauce
2 cloves of garlic, minced
1 small cabbage
1 bag of chow mein noodles
1 cup carrots, shredded or julienned
1 bunch of green onions
Couple of handful of bean sprouts
Peanut oil
ingredients

***

1. Cut the chicken into cubes. Pour 1 table spoon of sauce over the chicken. Stir to coat and set aside to marinade.
chicken

2. Rinse the cabbage and remove the outer leaves. Cut in half and remove the core. Cut each half in half, and then slice thinly.
cabbage

3. Bring 6 cups of water to a boil in a large pot. Drop the noodles and cook for about 5 minutes.
noodle

4. Drain and rinse with cold water. Set aside.
noodles2

5. In a large skillet or wok, warm some of the peanut oil. Add the minced garlic until just fragrant.
garlic

6. Add the marinated chicken and allow to color (1-2 minutes)
chicken2

7. Add the white part of the green onions and the cabbage.
cabbage2

8. Once the cabbage has started to wilt, add the carrots.
carrots

*. Optional step: acknowledge that your cabbage is never going to wilt enough and transfer everything to the pot used to boil the noodles

9. Add the noodles.
noodles3

10. Add the 1/4 cup of stir-fry sauce and 1/4 cup of water. Stir to coat.
sauce

11. Add the green parts of the green onions and the bean sprouts.
sprouts

12. Stir well to combine, allow 1-2 minutes for the flavors to mingle.
combine

13. Serve warm.
serve

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Chicken skewers with a yogurt marinade

The yogurt makes for extra tender chicken. The garlic scapes are less pungent than the garlic bulb and make for a more subtle taste.

Ingredients
2 chicken breast
4 garlic scapes (or more, to taste)
2 green onions
2 table spoon lemon juice
1/2 tea spoon salt
thyme, rosemary and black pepper to taste
ingredients

***

1. In a small food processor, combine the yogurt, garlic scapes, lemon juice, salt, herbs and black pepper.
marinade

2. Process until no large chunk remains.
blend

3. Cut the chicken into large cubes and coat with the marinade. Cover and put in the fridge overnight.
chicken

4. Assemble skewers with vegetables of your choice (I used onions and Bumblebee tomatoes)
skewers

5. Grill. The marinade will stick a bit to the grill as it caramelizes. Serve immediately.
grill

Roast Chicken Dinner

Makes for a nice moist chicken. Next time I make this I will be tossing the vegetables in a bit of olive oil to improve the results, so the instructions below will reflect that.

Ingredients
1 whole chicken
1 lemon
Sage
Rosemary
Thyme
salt and pepper
3-4 small onions
6-8 potatoes
4 cloves of garlic
* olive oil.
ingredients

***

1. Pre-heat the oven to 425F.
Take the chicken out of the fridge and pat it dry with paper towels. Season generously with salt and pepper on all sides then let the salt sinkin in for at least 30 minutes,
season

2. During that time, roughly slice the onions and quarter the garlic cloves.
onions

3. Peel the potatoes and cut into wedges. Add to the onions and garlic.
* At this point toss the whole lot with a bit of olive oil.
potaotes

4. Wash your aromatics. There’s no set quantites for the herbs, but be careful, the rosemary can be overpowering. If your chicken is large, slice all around the lemon to let the juices weep out. If the bird is smaller, cut the lemon into quarter. Stuff the herbs and lemon into the chicken’s cavity.
aromates

5. Transfer the chicken to a roasting pan. nestle the vegetables around it. Add about 1 spring’s worth of rosemary leaves, a few springs of thyme and a few leaves of sage roughly chopped.
intopa

6. Put in the oven for 1h15 minutes.
roasted

7. Remove the chicken and cover with foil to let it rest. Put the vegetables in the oven for a further 15 minutes.
rest

8. Carve the chicken and serve with the roasted onions and potatoes.
carve

Chicken Yassa

A simple and cheap recipe, of Senegalese origins. Very tasty, but very lemony. For best results you’ll want to grill the meat, but my grill is (still) under 3 feet of snow…

Ingredients
3 chicken tights with back attached (or a generous package of boneless, skinless chicken tights)
3-4 lemons (have a few spares if your lemons aren’t giving much juice)
3-4 onions
4 garlic cloves
Black pepper and salt
Olive oil
2 bay leaves.
ingredients

***

1. Juice the lemon. You want to end up with roughly 2/3 cup of lemon juice, or a bit over.
juice

2. Slice the onions. You don’t want them too thin.
onions

3. In a vessel large enough to contain the chicken (I used a pyrex baking dish), spread half the onions and half of the lemon juice.
DSCF3207

4. Nestle the chicken on top of the onions. I removed the skin but you can leave it on if you will grill the chicken.
add-chicken

5. Add the remaining onions and lemon juice. Press the garlic (or mince finely) and add to the dish. Throw in the bay leaves and cover generously with pepper and a good pinch of salt.
pile-on

6. Drizzle generously with olive oil and mix, ensuring the chicken is well coated.
Cover with cling wrap and allow to marinate in the fridge for 2-3 hours.
mix

7. Once marinated, sear the chicken then transfer to a 400F oven.
sear

8. Pour all the marinade and onions into the skillet used to brown the meat (or a skillet, if grilling). Make sure to loosen up any and all stuck tasty bit at the bottom (you want to deglaze with the marinade).
pour

9. Bring to a boil for a couple of minute then drop to medium heat and cook the onions down until soft, sweet and almost melting.
cook-down

10. Spoon the onion and lemon sauce over the chicken when ready to eat.
Serve with white rice and the vegetable of your choice.
plate2

Peri-Peri Chicken

This is a lot better grilled, over coals if you can. But I don’t currently own a grill and it is freezing outside in all cases. So I oven baked the chicken. Next time I need to up the heat a bit so the skin gets crispy.

I buy the chicken at the butcher’s so I can ask them to break it into parts for me (2 breasts, 2 wings, 2 thigh, 2 legs). You can make this with any chicken from the store too, off course.

Ingredients :
1 small chicken, broken into 8 parts.
Peri-Peri Marinade

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1. Make the marinade according to the recipe here (lemon missing from my picture) : http://spicetrekkers.com/portuguese-style-grilled-chicken/
peri-ingredients

2. Put the chicken parts and the marinade in a large ziplock bag and put in the fridge overnight.

3. Heat the oven to 375F. Lay the chicken on a cookie sheet and cook for 25 minutes.

All done! so extra recipe for the side salad.

Ingredients :
Lettuce
1/2 Cucumber
1 tomato, sliced
2 celery sticks, chopped
About equal quantities of olive oil and balsamic vinegar
salt and pepper
salad-ingredients

***

1. Shake together the oil and vinegar in a sealed container to create an emulsion.

2. Mix all the vegetables together.

3. Spoon dressing over salad, add salt and pepper.

nner