chicken


I have seen scores of recipes for this dish for years but I have never made it. Wanted to but just never did. No excuse. Have now – thanks to Kayte.

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All of the ingredients are usual for the pantry. I am sure Paprika is something most of us have. The important thing is to use GOOD paprika. Preferably the sweet Hungarian Paprika. Unfortunately I had only 1/2 of what I needed (1+ TBL) so I used 1/2 the Hungarian and 1/2 the OTHER stuff. And THAT was probably why this dish wasn’t what I was looking forward to. While good, it wasn’t great. Sorry, Kayte.

Besides the paprika you also need some green bell pepper {I used orange because We are not fans of the less sweet green.}, cayenne, Italian parsley leaves, onion, and garlic for the flavors. Sour cream for tang and thickening. And chicken broth. {I thought the sauce was a little thin so I thickened it with light roux}

Ellie suggested serving it with noodles so that is exactly what I did. With some sautéed Asparagus.

The recipe is on page 151 of Ellie’s Weeknight Wonders and you can see what the others thought about the paprikash by visiting our home page – Eating with Ellie where you will find a list of the recipes to come.

If I had to choose my favorite cuisine it would have to be Indian. Mostly because of the spices. But also because most of the dishes are fairly quick. If I had my druthers, I would probably eat curry or some other equally spicy dish just about every nite. But I don’t because if I cook Indian it is just for me. And that’s okay. I was excited when Glennis chose this dish for this week’s Eating with Ellie.

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The flattened chicken breast is marinated for about 10 minutes in a mix of yogurt, lemon juice, garlic, fresh ginger, and spices. Then popped on a grill (or in my case a grill pan.) Ellie doesn';t call these recipes Weeknight Wonders for nothing. About 30 minutes and you have a spicy, warm, comforting meal. Ellie suggested serving it with flatbread and a salad, but this called more for a nice spicy yellow rice.

The recipe is on page 137 of Ellie’s Weeknight Wonders. And if you want to see what the other Ellie Eaters thought about this chicken just check over at Eating with Ellie where we all get together and visit.

There is one thing about cooking with Donna Hay, there is always an interesting recipe that will show up. Like this one. Dukkah roasted.,.,, What the heck is /DUKKAH?? It is a mix of nuts and spices. Mainly cumin, sesame, and coriander seeds mixed with the nut of your choice {I used cashews.} And so another exotic spice mix joined the other bottles in the spice drawer – DUKKAH SPICE. Check out the recipe because you can add lots of ingredients to the basic spice.

Anyway….

P1050993The spice, mixed with lime juice and olive oil, is rubbed onto the chicken, I just used quarters, and then roasted in a VERY HOT oven for about 20 minutes. The meat stays juicy while the skin is crisped and the meat is infused with all the lovely spice flavors. KEEPER!!

The only change I would make would be to use less liquid in the rub. It would be better a little dryer and adhere to the chicken better – IMHO.

Meanwhile the couscous, I used a tricolor one, is mixed with parsley, green onions, coriander leaves, salt and pepper. There was supposed to be a tahini yogurt but I am NOT a fan so just left it off. There was plenty of flavor in the chicken so it really wasn’t necessary.

See how the other’s liked the chicken Visit our little place on the WEB – Wednesdays with Donna Hay where we all link together.

The recipe is from Donna’s magazine: December/January 2015. this was Gaye’s choie. Thanks, Gaye – delicious!!

If I know I am going to be alone for a meal I usually make Indian or Asian dishes. This time, since it was my pick for Wednesdays with Donna Hay I went Asian with her Hokkien Noodles with Sesame Chicken. Little did I know that THOSE particular types of noodles are not available any where withing 1000 miles of Podunk, USA. So I subbed in some ramen noodles and then just went on with the recipe. Perfectly acceptable sub!!

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The chicken is cooked iwth sesame oil, onions, soy sauce, miso paste, {one of the reasons I chose this because I finally found some….}and greens. You could use either bok choy or spinach. I went with the spinach. The sesame seeds were sprinkled on top.

This was good. Definitely a nice quick dish and definitely repeatable.

The recipe is from Donna’s New Food Fast {page 68}. Check with Gaye, Sarah, and Chaya to see if they liked it as much as I did.

I know I haven’t been here since we started a new chef but life has been crazy. So many directions we have had to take. I knew, to keep my sanity, I would have to slow down, breathe, and cook!! So I managed to fit in this Weeks Mystery Box Madness!! for IHCC. What is that, you ask. Well, once a month (and this a new treat with he group) we are given a list of ingredients. We pick one of our past/present chefs, pick at least three of the ingredients and and then cook or bake using them. This month we had:

    chocolate
    cherries
    cinnamon
    rolled oats
    couscous
    pomegranate
    curry
    coconut milk
    lentils
    hot peppers/chiles

Interesting mix, but in there I saw the makings of a curry. And I am always open to a curry. And Donna Hay had a perfect one to try.

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    Chicken Poached in Coconut Curry

As usual, Donna’s recipe was quick and easy.

    3 Tbl red CURRY paste
    6 chicken thighs, halved
    2 cups chopped sweet potatoes
    2 cups chicken stock
    1 1/2 cups COCONUT MILK
    1/4 cup cilantro leaves
    1/4 tsp dried CHILI flakes {I added this for a little heat}

Place the curry paste in a frying pan over medium-high heat and cook for 1 to 2 minutes or until fragrant.
Add the chicken and sweet potato to the pan and cook for another 2 minutes.
Add the stock and coconut milk and reduce heat to low.
Allow to simmer gently for about 12 minutes {Mine took about 20 minutes} until chicken and sweet potato are cooked.
Serve over steamed rice sprinkled with the cilantro leaves. Instead of steamed rice, I used COUSCOUS So I managed to just get in four ingredients. Maybe the chilis were a cheat!!??

Overall it wasn’t bad. I like the mix of the chicken and the sweet potato. It is not a combo I would have thought of.

The recipe is from Donna’s new food fast and is on page 67.

Since every member of this group is creative I am anxious to see what their MYSTERY dish contained. Click on over the IHCC for their finds.

I like a good omelette. They are comforting, fun to make, and make a great simple meal when you don’t want to cook much. I have made lots of omelettes over the years. Usually a nice simple one with just cheese. Or maybe a few mushrooms and peppers. I have never made one with fish sauce and snow peas. But, again, Donna Hay has broadened my horizons with her asian chicken omelette with snow peas, bean sprouts and chilli

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This is a before I ‘slid’ it out of the pan. It kind of fell apart when it hit the plate.

I liked the fish sauce and brown sugar mixed with the eggs. Definitely a different taste there. But it was a little dry.

Sarah made the pick this week for Wednesdays with Donna Hay. The recipe came from Donna’s magazine (August/September 2013). If you would like the recipe just let me know and I will send it along.

Check with Sarah, Gaye, and Chaya for their asian omelettes.

I see recipes for pad thai everywhere. I have been wanting to try it but kept putting it off. So when it was my turn to pick a recipe for Wednesdays with Donna Hay it seemed like an omen when I found her recipe for it. No more putting it off.

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All you need is some chicken, rice noodles, shrimp sauce, fish sauce, and bean sprouts, basically. Tossed with some brown sugar and lime juice. Garnished with chives and chopped peanuts. Less than 30 minutes from chopping to plate.

As you know, because I have said it ad nauseam, it is hard to find some ingredients here in Podunk. Like Shrimp Paste. even in our small Asian grocery. So I had to leave it out. But since I just made 1/2 of a serving and all it needed was 1/2 tsp maybe it didn’t make THAT much difference. Anyway. It was okay. I subbed crushed red pepper for the chillies {no likee} but that was the only change I made. I think I really needed to brown my chicken a little more. And I will find some Shrimp Paste.

The recipe is on page 133 of Donna’s modern classics: book 1

Check with Gaye, Sarah, and Chaya for their pad thai.
NB: BTW those chopsticks. My Dad brought them back from Korea in 1953.

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