Category Archives: Poultry

Super Easy Chicken Molé

Nothing like a dish that has a little different flair to it. Get a hint of the Caribbean Aztec flavor in a very easy to make dish. Best served with homemade tortillas to sop up the flavorful gravy this dish makes.

Ingredients:

2 lbs skinned, boned chicken thighs

15 oz chipotle flavored salsa (Muir Glen makes a good organic one.)

1 large or 2 small sweet potatoes, cut into small chunks

salt and pepper to taste

Optional: Diced red peppers and onions.

Directions:

Brown chicken lightly in a skillet with a lid. Add salsa, salt and pepper and sweet potatoes. Cover and simmer until sweet potatoes and chicken are tender; about 45 minutes. Serve with fresh homemade tortillas. Can’t be easier or quicker than that!

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Amritsari Murgh Makhani (Indian dish)

Amritsari Murgh Makhani (Indian dish). Makes 4 servings

Marinade:

4-6 chicken pieces (boneless)
6 tomatoes
1 tsp fresh ginger root
2 tsp garlic, minced
1 Tbsp lemon juice
2 tsp vinegar
1 tsp coriander powder
1 tsp cumin powder
1/2 onion, chopped
 1/2 tsp red chili powder Salt to taste

For the gravy:

1 1/2 Tbsp butter
1 tsp red chili powder
1 tsp ginger – nely chopped 1 green chili – nely chopped 2 1/2 Tbsp fresh cream
1 tsp coriander powder
1 tsp cumin powder
1 tsp sugar
Salt and pepper to taste

2 green chilies – chopped Fresh spinach leaves

Garnish:

Blend 6 tomatoes to a puree. Mix all the ingredients for marinade to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

In a saucepan, heat 1 1/2 tbsp butter and add red chili powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chili.

Cook for 2 minutes. Add tomato puree, fresh cream and cook on medium ame till the puree thickens. Add the puree to the chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 30 minutes.

Garnish with fresh cream and nely chopped green chillies and spinach.

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Chicken Pot Pie

A great way to use up leftovers.

Chicken Pot Pie: Makes 4 servings.

2-3 cups cooked, diced chicken
2 carrots, peeled and diced in small pieces
2 medium potatoes, diced in small pieces
1/2 cup frozen or fresh peas
1 Tbsp diced onion
2 cups chicken broth or reserved broth from cooking a chicken

Pie Crust:
1 1/2 cups our 1/2 tsp salt
1/2 cup butter

Make crust: Mix salt and our. Cut in butter until crumbly. Sprinkle

7 Tbsp of cold water (1 Tbsp at a time) onto mixture just until moist and dough clings together. Roll out 3/4 of the dough on a oured surface to t one large pie plate and the sides. Pot pies are better if baked in small, individual serving size dishes. If you have 4 small baking dishes or pans, those will be better. Roll

Transfer dough to baking dishes. Poke holes in dough on bottom and sides of plate to prevent bubbles during baking. Bake in a preheated oven at 350o for 8 minutes. Remove from oven.

Cut veggies into very small pieces so they bake quickly. A food processor works best, just pulse the vegetables until they are in small pieces.

Mix chicken broth (or make your own) with 2 Tbsp our. Season with salt and pepper to taste. When pie shells are done, ll them with the chopped vegetables, chopped chicken and about 1/2 cup gravy in each until heaping. Roll out remaining dough to t top of pies. Poke holes in top crusts with a fork. Bake for 30-40 minutes until pies are golden brown on top.

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How to Cook Wild Rice (With Wild Rice Risotto Recipe)

Not many people think of wild rice as a Thanksgiving Day staple, but in my family, it’s a tradition to commemorate the Native American involvement with our Thanksgiving traditions. The cleanest wild rice comes from Northern Canada. Clean in that it is not as contaminated with chemicals from nearby agricultural pesticide and herbicide use.

wild_rice_risottoWild Rice Risotto:

1 C wild rice
6-7 white, portobello, or shiitake mushrooms (Excellent with shiitake)
5-6 green onions, sliced thin
1 Tbsp soy sauce
2 Tbsp butter
salt and pepper to taste

Cook wild rice in enough water to cover it by at least 1 inch in the pan until grains split (1-2 hours on medium heat and depending how long the grains are).

Drain water when done, remove rice to a bowl.  Put remaining ingredients in the drained pan and simmer until mushrooms and onions are soft. Add rice back into pan and stir, reheat until hot. Serve. You can add various vegetables to this as well.

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Orange Rosemary Turkey with Thyme Dressing.

orange_basil_turkeyGlaze for turkey:

1 cup orange juice concentrate or orange-flavored syrup

1/4 cup honey

3-4 cloves

1/2 tsp crushed rosemary

In a small saucepan, heat orange juice, honey and cloves and rosemary. Simmer for 15 minutes. Using a toothpick, pin orange slices with the skin removed to the breast of the turkey. Baste turkey with sauce every 30 minutes until done.

Thyme Dressing. (Makes 4 servings.)

6-8 cups dried bread crumbs

1/4 cup chicken broth

1/4 cup melted butter

1/8 tsp fresh ground thyme

1/2 cup chopped mushrooms.

1/2 small onion, chopped

chives – if you have them

15 ounces mandarin oranges, chopped

Salt and pepper to taste.

Mix all the above ingredients in a bowl making sure to moisten most of the bread evenly. Add salt and pepper. About 1/2 tsp salt and a dash or two of pepper. Stuff the turkey with the dressing then cook in the oven per the required amount of time or when a meat thermometer inserted deep in between the thigh and breast registers 160-165.

If you are using a cooking bag or covered dutch oven to cook your turkey, you can add some fresh rosemary springs along the side of the turkey and their aroma will enhance the taste.

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