Chicken Piccata

Chicken Picatta

Last on our tour of schnitzel around the world is the Italian inspired chicken piccata. Even though the exact origin of chicken piccata is unclear, it definitely comes from the Italian culture, but it has been hard for Italians and Americans to narrow down exactly what the word “piccata” means. When translating it from Italian to English, it has several different meanings and originates from several Italian words, the result being a mixture of possibilities.  It is unsure whether chicken piccata was made by Italians in Italy or by Italian immigrants after they came over to the United States around the early 1930s. The name for a lemon and butter sauce differs in the various regions of Italy as well, making it hard to track down the exact location it originated from.

One of the main reasons piccata is so popular though is because it is known as a fairly fast and economical dish. The piccata sauce is said to be the perfect blend of salty, acidic and buttery flavors, then broth or wine is added to complete it. There are many different variations of piccata. The classic Italian sauce usually consists of lemon, broth/wine, butter, salt and pepper and other ingredients are sometimes added to the lemon sauce like capers, parsley or even garlic to spice things up a bit and usually finished off by adding salt and pepper so it’s not too bland. Traditionally, the chicken may only be dusted in flour before being lightly fried, but you can also lightly bread it as I have in the recipe here. It will give the chicken a little more substance, and by flavouring the breadcrumbs, give another layer of seasoning, I hope you enjoy!

Ingredients:
6 boneless, skinless chicken breasts, pounded very thin (about ¼” thick)
1 cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
2 ½ cups breadcrumbs
1 teaspoon garlic powder
1 tablespoon lemon zest
3 eggs, lightly whisked
3 tablespoons vegetable oil, or as needed
2 cloves garlic, minced
1 small shallot, minced
1 cup chicken broth
½ cup white wine
1 lemon, thinly sliced
¼ cup fresh lemon juice
3 tablespoons capers, drained and rinsed
¼ cup margarine
3 tablespoons flat-leaf parsley, minced*

* Click here to learn how to clean parsley.

Directions:
Preheat the oven to 200°F. Place a serving platter into the oven to warm. Place the breadcrumbs on a large plate, and season them with the garlic powder and lemon zest. Place the flour on a separate plate, and season it with the salt and pepper. Place the whisked eggs in a bowl. Dip the chicken in the flour and shake off any excess. Then dip the chicken in the eggs, then in the breadcrumbs, pressing firmly to coat. Heat the vegetable oil in a skillet and pan-fry the chicken until it is golden brown on both sides, about 3 minutes per side. Work in batches and do not over crowd the skillet, adding more oil as needed. Place the chicken onto the warmed platter in the oven.

When you are finished with all of the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan. Cook and stir the minced garlic and shallot in the skillet until fragrant, about 1 to 2 minutes. Pour in the white wine, and scrape up and dissolve any brown bits that may have become stuck on the bottom of the skillet. Add the chicken broth and lemon slices, and bring the mixture to a boil. Let the sauce cook, stirring occasionally, until the sauce reduces by about a third, about 5 to 8 minutes. Add the lemon juice and capers, and simmer again until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the margarine into the skillet and swirl it into the sauce by tilting the skillet until the margarine is melted and incorporated. Add the parsley, and remove the sauce from heat and set aside. Arrange the chicken on a serving plate and spoon the sauce over to serve.

Copycat Recipes – Famous Soups!

So some of these soups I’ve only heard about, whispered, as if part of a fabled legend, the epic tastiness, the supreme awesomeness, the warmth, the… well, you get the idea. Unfortunately, I don’t see The Cheesecake Factory opening up a kosher establishment anytime soon, so the chances of me getting my hands on a bowl of their famous Chicken Tortilla Soup is pretty much slim to none.

So, my fellow kosher foodies, I have tracked down a few of the greats here below for you, from Panera, Applebee’s, Olive Garden, and yes, Cheesecake Factory. You will notice the use of items like non-dairy creamer or shredded cheese, or pareve chicken stock (made from bouillon). You can always switch items up, use real chicken stock, and then use creamer instead of heavy cream, margarine instead of butter, etc. If you have any requests, leave a comment, and I’ll try and track down the recipe for you! Enjoy!


Panera Broccoli Cheddar Soup“Panera” Broccoli Cheddar Soup

Ingredients:
1 tablespoon butter
½ onion, chopped
1 clove garlic, minced
¼ cup melted butter
¼ cup flour
2 cups milk
2 cups pareve chicken stock
1 ½ cups coarsely chopped broccoli florets (fresh or frozen)*
1 cup matchstick-cut carrots
1 stalk celery, thinly sliced
2 ½ cups shredded sharp Cheddar cheese, plus more for serving
salt and ground black pepper to taste
* Click here to learn about cleaning broccoli.

Directions:
Melt 1 tablespoon butter in a skillet over medium-high heat. Sauté the onion and garlic in the hot butter until translucent, about 5 minutes, and then set it aside. Whisk the ¼ cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses its granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes. Gradually pour the remaining milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, celery, and sautéed onion and garlic. Simmer everything until the vegetables are tender, about 20 minutes. Stir the cheddar cheese into the soup until the cheese melts. Season with salt and pepper to taste. Serve with extra cheese on top.


“Applebee’s” Tomato Basil SoupApplebee Tomato Basil Soup

Ingredients:
1 teaspoon extra virgin olive oil
½ cup minced white onion
1 teaspoon minced garlic
2 (796ml) cans crushed tomatoes
3 cups pareve chicken broth
¾ cup heavy cream
⅓ cup minced fresh basil*
⅓ cup granulated sugar
2 teaspoons minced fresh parsley*
¼ teaspoon dried oregano
¼ teaspoon salt
¼ teaspoon ground black pepper
seasoned croutons, for serving
parmesan cheese, for serving
* Click here to learn how to clean basil and parsley.

Directions:
Heat 1 teaspoon of olive oil in a large saucepan over medium heat and then add onion and garlic. Sauté for about 1 minute. Add crushed tomatoes and chicken broth and bring mixture to a boil, then reduce heat and simmer for 20 minutes. Turn off the heat and let mixture cool, uncovered, for 30 minutes or so. You can let it sit for as long as an hour, if you like.

Pour approximately half of the tomato mixture into a blender. Put the lid on the blender and hold it down with a dish towel. Mixture may still be hot and you don’t want the lid of the blender to pop off. Blend on high speed for about a minute, pour the mixture into a large bowl or pitcher, then add the rest of the mixture to the blender and blend on high speed for a minute.

Pour all of the pureed tomato mixture back into the saucepan and then add the remaining ingredients. Bring the soup back up to a bubble then reduce heat and simmer for 20 minutes. Serve approximately one cup of soup with a garnish of 3 or 4 croutons on top and a sprinkling of shredded Parmesan cheese.


Olive Garden Pasta e Fagoili Soup“Olive Garden” Pasta e Fagioli Soup

Ingredients:
1 pound ground beef
1 small onion, diced
1 large carrot, sliced
3 stalks celery, chopped
2 cloves garlic, minced
2 (796ml) cans diced tomatoes
1 (540ml) can red kidney beans (with liquid)
1 (540ml) can navy beans (with liquid)
1 (680ml) can tomato sauce
1 ½ cups vegetable cocktail juice
1 tablespoon white vinegar
1 ½ teaspoons salt
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon pepper
½ teaspoon dried thyme
½ pound (½ pkg.) ditalini pasta (or other small pasta)

Directions:
In a large pot over medium heat, brown the ground beef, until it is cooked through. Drain off most of the fat. Add the onion, carrot, celery and garlic and sauté for 10 minutes. Add the remaining ingredients, except pasta, and simmer for 1 hour.

Once the soup has been cooking for about 50 minutes into the simmering, cook the pasta in 1 ½ to 2 quarts of boiling water over high heat. Cook for 10 minutes or just until pasta is just slightly undercooked. Drain the pasta, and add it to the large pot of soup. Simmer the soup for an additional 5 to 10 minutes and serve hot.


“Cheesecake Factory” Chicken Tortilla SoupCheesecake Factory Chicken Tortilla Soup

Ingredients:
1 whole chicken
1 gallon water
6 carrots (3 roughly chopped, and 3 sliced)
6 celery ribs (3 roughly chopped, and 3 sliced)
1 onion (chopped)
4 tablespoons garlic (minced)
4 teaspoons salt
1 teaspoon white pepper
1 teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon cumin
¼ cup cilantro (chopped)*
½ (796ml) can diced tomatoes
1-2 jalapeno peppers, seeded and diced
1 cup non-dairy creamer
1 (341ml) can corn
20 corn tortillas, fresh
oil for frying
1 ½ cups non-dairy shredded cheese
* Click here to learn how to clean cilantro.

Directions:
Simmer chicken in water, with the 3 roughly chopped carrots and celery, ½ the chopped onion, 2 tablespoons of the garlic, the salt and the white and black peppers for 2 hours. Remove the chicken and allow it to cool. Meanwhile, remove all the excess fat and the vegetables used to simmer the chicken in and discard.

Add the remaining carrots, celery, onion and garlic to the soup pot, along with the cayenne, cumin, cilantro, tomatoes, jalapeno and corn. Stir well. Remove the chicken meat from the carcass and add it to the soup in large chunks. Add the non-dairy creamer to the soup for colour and thickness.

Cut tortillas in strips and fry in oil. Put tortillas in bottom of bowl, sprinkle with non-dairy cheese and pour soup on top. Top with more non-dairy cheese and serve hot.


Panera Lemon Chicken Orzo Soup“Panera” Lemon Chicken Orzo Soup

Ingredients:
½ cup orzo pasta
¾ teaspoon olive oil
2 carrots, chopped
2 ribs celery, chopped
½ onion, chopped
1 clove garlic, minced
¼ teaspoon dried thyme
¼ teaspoon dried oregano
salt and ground black pepper to taste
1 bay leaf
8 cups chicken broth
⅓ cup fresh lemon juice
½ lemon, zested
5 ounces cooked chicken breast, chopped
½ (8 ounce) package baby spinach leaves*
½ lemon, sliced for garnish (optional)
* Click here to learn how to clean baby spinach.

Directions:
Bring a large pot of lightly salted water to a boil. Cook the orzo in the boiling water until partially cooked through but not yet soft, about 5 minutes. Drain the pasta, and rinse it with cold water until cooled completely.

Heat the olive oil in a large pot over medium heat. Sauté and stir carrots, celery, and onion in hot oil until the vegetables begin to soften and the onion becomes translucent, 5 to 7 minutes. Add the garlic and stir until fragrant, about 1 minute more. Season the mixture with thyme, oregano, salt, black pepper, and the bay leaf. Let everything cook for another minute before pouring chicken broth into the pot. Bring the broth to a boil, and then partially cover the pot, reducing the heat to medium-low, and simmer until the vegetables are just tender, about 10 minutes.

Stir the orzo, lemon juice, and lemon zest into the broth and add the chicken. Cook the soup until the chicken and orzo are heated through, about 5 to 10 minutes. Add the baby spinach, stirring until the spinach wilts into the broth and the orzo is tender, 2 to 3 minutes. Ladle soup into bowls and garnish with lemon slices.

Marinated Chicken in a Wine and Mushroom Cream Sauce with Kalamata Olives

Marinated Chicken in Wine Mushroom Cream Sauce

So we’re coming into the home stretch, sort of, of Queen Victoria’s Jubilee Dinner, as we are now on the relevés course. This came after the mains, but before the roasts and the sweets, not to mention the side table that was out, y’know just in case you got hungry between courses. Can you imagine? I’m sorry your Majesty, but the 9 dishes you had presented up until now haven’t quite hit the mark, I’m going to go make myself a cold roast beef sandwich? I definitely would have gone all Queen of Hearts on the subject and shouted “Off with their head!” to the ungrateful lout!

Speaking of off with their head, a chicken definitely lost theirs in the preparation of today’s recipe. “Les Poulets à la Financière” or “Chicken Garnished with Cocks’ Combs, Cocks’ Kidneys, Dumplings, Sweetbreads, Mushrooms, Olives and Truffles” was a pretty complex dish as you can tell by a partial recipe that I was able to find from the era:

Poulets à la Financière

I think the modern recipe below for chicken with mushrooms and olives might not only be easier, but will also be slightly more palatable! Enjoy!

Ingredients:

6 chicken leg quarters or 6 breasts (or whatever cuts your family likes)
olive oil (to brown chicken)

Marinade:
6 sprigs of fresh sage*
6 garlic cloves roughly chopped
1 teaspoon dried sage
1 ½ cups dry white wine
¾ cup pitted kalamata olives (roughly chopped)
Salt and pepper to taste

Mushroom Cream Sauce:
6 sage leaves roughly chopped*
4 garlic cloves (minced)
1 ½ cup dry white wine or chicken broth
3 cups of non-dairy creamer
3 pounds of crimini mushrooms (sliced)
¾ cup pitted kalamata olives
Salt and pepper to taste

* Click here to learn how to clean sage.

Directions:

Season the chicken with dried sage, salt, and pepper. Place the chicken in a covered container or large freezer bag with the wine, garlic, fresh sage and chopped olives. Marinate the chicken overnight, or longer, but no longer than 48 hours.

When you are ready to cook chicken, take the chicken out and let it sit for about 15 minutes. Bringing the chicken to room temperature will help the chicken to cook evenly. While you are waiting, preheat the oven to 375°F.

After the chicken has sat out for 15 minutes, put a little olive oil in a cast iron pan or other any oven safe pan you have. On your stove top heat the pan up on a medium heat. Once the oil is hot, add the chicken pieces, and evenly brown the chicken on both sides. Once you have browned the chicken, remove the chicken from the pan.

Now add the wine to the pan, deglazing it (removing all the delicious pieces of marinade from the bottom of the pan). Immediately after you add the wine, add the non-dairy creamer, mushrooms, sage, and garlic. Cook the sauce for a few minutes, giving the mushrooms a chance to absorb the sauce.

Then, add your chicken back in to the pan, along with the olives and taste for to see if salt or pepper is needed. Cover the pan and bake in the oven for 30 minutes, or until the chicken is fully cooked through.

Cream of Wild Rice Soup

Cream of Wild Rice Soup

So the recipe that you would have had for “Potages À la Crème de Riz” or “Cream of Rice Soup” back in the Victorian era would have looked a little more like this:

la Crème de Riz

Admittedly, not very exciting. I’m sure knowing the chefs of the era, they would have served it up in a solid gold tureen or a reconstructed sea tortoise just to make a splash. The recipe I have posted below is a little humbler in presentation, but it’s comforting creaminess will definitely fill you up! Enjoy!

Ingredients:

1 large onion, chopped
1 large carrot, shredded
1 celery stalk, chopped
¼ cup margarine
½ cup all-purpose flour
8 cups chicken broth
3 cups cooked wild rice
1 cup cubed cooked chicken breast
¼ teaspoon salt
¼ teaspoon pepper
1 cup non-dairy creamer
¼ cup minced chives*

* Click here to learn how to clean chives.

Directions:

In a large saucepan, sauté the onion, carrot and celery in the margarine until tender. Stir in the flour until it has become completely blended. Gradually add the broth. Stir in the rice, chicken, salt and pepper. Bring to a boil over medium heat, then cook and stir for 2 minutes or until thickened. Stir in the creamer and cook for 3-5 minutes longer. Garnish with chives.

Roasted Cornish Hens with Apple, Date & Almond Stuffing and Honey Pomegranate Glaze

Cornish Hens

So on Rosh HaShanah we eat many symbolic foods, in order to have a healthy, happy and prosperous new year. This entrée includes 4 of these foods! The apple symbolizes Gan Eden(The Garden of Eden), which according to the Sages had the scent of an apple orchard. The word date in Hebrew is תמרים and related to the word תם – to end. So on Rosh HaShanah we eat dates so that G-d will bring an end to our enemies.

Honey, as you know is sweet, and what could be a better symbol for a sweet new year? Lastly, the pomegranate is full of seeds (some say 613 seeds to be exact, just like the number of laws in the Torah). So we eat pomegranates so that we will be as full of mitzvot (good deeds) and the pomegranate is seeds. This recipe is geared for 8 guests, and will give some extra stuffing and sauce to serve along with your final dish. Enjoy!

Ingredients:

¼ cup unsalted margarine (½ a stick)
8-12 (about 4 pounds) Fuji apples, chopped
20 Medjool dates, pits removed, chopped*
2 lemons, zest and juice**
2 oranges, zest and juice**
1 cup unsalted roasted almonds, chopped
Salt and pepper (to taste)
2 onions, roughly chopped
2 carrots, peeled and roughly chopped
4 stalks celery, roughly chopped
8 Cornish hens (1 ¼ pounds each)
¾ cup dry white wine
⅓ cup chopped shallots (about 1 ½ large shallots or 3 small ones)
1 ½ cups chicken broth
1 ½ cups pomegranate juice
3 tablespoons honey
3 tablespoons margarine

* Click here to learn how to inspect dates.
** Click here for my tips on zesting lemons and oranges.
♦ Click here to learn how to truss a Cornish hen.

Directions:

Melt margarine in a large sauté pan over medium-high heat. When sizzling, add apples and sauté, stirring occasionally, until brown but still crisp, about 15-20 minutes. Add dates, zests, and juices; cook for 1 minute more. Remove from heat, cool, and stir in almonds and salt.

Place the chopped onions, carrots and celery in the bottom of a large roasting pan (or divide into two smaller pans) and mix the vegetables so that they are combined.

Preheat the oven to 475 degrees. Remove and discard the giblets and necks from the hens. Rinse the hens under cold water and then pat dry. Trim off any excess fat. Season each cavity with salt and pepper, and then loosely stuff with apple mixture. Truss the hens♦. Place the hens, breast-side up, on top of the chopped vegetables.

Boil the wine and shallots in a heavy small saucepan until most of the wine has evaporated, about 4-6 minutes. Add the broth, pomegranate juice and honey. Boil again until the sauce has reduced to about 1 ¾ – 2 cups, about 7-9 minutes. Whisk in the margarine and then remove from the heat.

Brush the hens with the honey-pomegranate sauce. Roast the hens at 475 degrees for 15 minutes, and then reduce the heat to 400 degrees and cook for an additional 35 minutes, or until juices run clear. While the hens are roasting, baste them occasionally with more of the sauce, about every 10 minutes or so. Serve the hens with any remaining stuffing and remaining sauce.

Safety Note: Before serving the remaining sauce or giving a final basting to the fully cooked hens, put the sauce back on the stove and bring it back up to a quick boil. The reason for this is because you have been dipping your basting brush back and forth between the hens while they were cooking, and therefore at various stages of rawness, and then dipping the brush back into the sauce pot. You want to eliminate any chances of salmonella or other food borne pathogens from contaminating your final dish. The re-boiling of the sauce will kill off these pathogens. Safety first!

Sausage & Chicken Jambalaya

Sausage & Chicken JambalayaThis one dish meal is great for a weeknight, and can be made as spicy or mild as you like. You can use any type of sausage that you like, though if using a raw one, I suggest either completely removing it from the casing and cooking it up like ground meat, or cooking it whole with the casing still on, then slicing it up thick and adding it to the pot later. Just be careful when stirring the dish later that if you’ve cut up the sausage that it doesn’t crumble and break up too much! This recipe will makes 6 servings.

Ingredients:

2 tablespoons oil, divided
1 tablespoon Cajun seasoning
¾ pound sausage, sliced into rounds
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 onion, diced
1 small green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 (398ml) can crushed Italian tomatoes
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
1 teaspoon salt
½ teaspoon hot pepper sauce
½ teaspoon dried thyme
½ teaspoon dried basil
½ teaspoon dried oregano
1 ¼ cups uncooked white rice
3 cups chicken broth

Directions:

Heat 1 tablespoon of oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Sauté sausage until browned. Remove with slotted spoon, and set aside. A lot of oil will naturally render when you are cooking the sausage, so you can use this very flavourful oil to now cook the chicken pieces in. If you find that you don’t have enough oil from cooking the sausages, you can always add a bit more oil to the pan. Add the chicken pieces to the pan and sauté them until lightly browned on all sides. Remove with a slotted spoon, and set aside.

In the same pot, sauté onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, thyme, basil and oregano. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.

Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed. Serve hot!

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Chocolate Chicken Mole

Chicken MoleYou may look at this list of ingredients and be a little shocked! Moles, meaning sauce, traditionally have at least 20 different ingredients on average and are a source of great pride. They usually involved several different types of peppers, dried fruits, nuts and a hint of chocolate. This version is a bit of a dumbed down one, as it only contains 12 (chicken and garnish not included)! If you don’t have a rotisserie chicken, you can poach or roast off the equivalent amount of chicken yourself.

Ingredients:

3 tablespoons olive oil
1 ½ medium onions, chopped
4 garlic cloves, minced
1 ½ chipotle peppers with 1 ½ teaspoons adobo sauce from can (or more to taste), chopped
1 ½ cup raisins
1 (796ml) can of diced tomatoes
4 ½ tablespoons smooth peanut butter
3 cups low-sodium chicken broth
3 teaspoons chili powder
¾ teaspoon ground cinnamon
1 ½ teaspoon freshly ground black pepper
2 ¼ ounces unsweetened chocolate (or 3 tablespoons unsweetened cocoa powder)
1 ½ rotisserie chickens, meat removed and shredded (skin and bones discarded)
⅓ cup roughly chopped peanuts, for garnish
1 ½ teaspoon sesame seeds, for garnish
Zest of 1 orange, for garnish
Fresh cilantro, for serving
Lime wedges, for serving
2 avocados, peeled, pitted, and sliced, for serving
Flour tortillas, for serving

Directions:

Place a pot over medium heat and coat with the oil. Add the onion and garlic, stirring to soften for 5 minutes. Add the chipotle with adobo, raisins, and tomatoes, stirring to combine. Bring to a simmer and cook for 10 minutes.

Carefully pour the mixture into a blender. Add the peanut butter, broth, chili powder, and cinnamon. Puree the mixture until smooth. Season with salt and pepper.

Return the mixture to the pot over medium heat. Cook for 15 minutes, stirring occasionally. Add the chocolate and stir until melted. Add the shredded chicken and heat through.

Transfer the mole to a serving dish and garnish with peanuts, sesame seeds, and orange zest. Serve with cilantro, lime, avocado, and tortillas.

Freekeh Chicken with Root Vegetables and Prunes

Freekeh ChickenHere’s an easy one-pot meal with freekeh, chicken, parsnips, carrots, prunes, rosemary, thyme, tons of garlic, and broth. Don’t worry about the amount of garlic cloves that this recipe calls for though. Because the cloves are left whole, you get a more mild garlic taste, plus the whole cloves become sweet when braised. The prunes made a rich marriage between sweet and savoury, plus the tender chicken and chewy grain give you all the great texture!

Ingredients:

1 ½ cup freekeh*
3 ¾ cups broth, vegetarian or chicken
6 boneless, skinless chicken breasts
1 ½ medium onions, diced
6-8 carrots medium, chopped
4-6 parsnips depending on size, sliced
9 cloves garlic, whole
1 ½ cup pitted prunes*
a few sprigs of fresh rosemary and thyme to taste*
sea salt, fresh cracked pepper to taste
1 tablespoon (or so) olive oil

Directions:

Preheat your oven to 345 degrees F. In a Dutch oven, or any oven proof pot with lid, pour the freekeh and broth in. Place in the oven for 10-15 minutes. Remove the pot from the oven (careful, it will be hot!) and add all of the remaining ingredients in the pot making sure that some of the prunes and onions get into the liquid below the chicken. Drizzle a little olive oil on all ingredients. Place lid on and put in the oven on the middle rack.

Drop the heat down to 200 degrees F and cook for 1 hour. Check on it, give it a stir, and cook until the chicken is fully opaque, and vegetables are tender. This is usually only about another 15-20 minutes. Note: Cooking times vary. For added browning, remove the lid for a few minutes during the final cooking stage. If you notice the freekeh becoming too dry, you can add more broth or oil at your discretion.

* To learn how to properly clean and check grains, prunes, rosemary and thyme, click here.

Chinese Happy Family

Chinese Happy FamilyThis dish is called a “Happy Family” because it is blend of all different ingredients, coming together to make something delicious, much like how a family is. This recipe can easily be converted into a vegetarian dish by substituting tofu for the chicken. You can also use beef instead of chicken. This recipe makes about 8 servings.

Ingredients:

6 skinless, boneless chicken breast halves – cut into cubes/strips
1 tablespoon oil

Marinade:
½ teaspoon crushed red pepper flakes
2 cloves garlic, minced
3 tablespoons soy sauce
1 teaspoon sesame oil
1 tablespoon grated fresh ginger

Vegetables:
¼ cup olive oil
2 onions, sliced thin
1 carrot, julienned
2 red bell peppers, seeded and julienned
2 yellow bell peppers, seeded and julienned
1 ½ cups sugar-snap peas
1 cup mushrooms, sliced
1 cup water chestnuts
1 ¾ cups baby corn
1 ½ cups bamboo shoots, sliced

Stir-fry Sauce:
2 tablespoons cornstarch
2 tablespoons soy sauce
1 tablespoon sugar
4 tablespoons water/chicken broth

½ cup sliced green onions*

Directions:

Combine the ingredients for the marinade and pour them into a large freezer bag or a bowl that you can marinate the chicken in. Add the chicken pieces and toss to coat. Let the chicken marinate in the fridge for at least an hour, or even overnight.

In a wok or large skillet, on medium-high heat, add the tablespoon of oil and sauté the chicken pieces until they are cooked through. Remove them from the pan. DO NOT put them back into the bag or bowl that you were marinating in. That is a good way to get food poisoning! Just set the chicken (and any juices) aside on a clean plate or bowl.

Next, add the ¼ cup of oil (or less) to the wok/skillet and add the onions and carrot. Toss to coat and let cook for about 2 minutes. Next add the peppers, tossing and allowing to cook for an additional 2 minutes. Next add the peas and mushrooms, then the water chestnuts, corn and bamboo shoots. Allow everything to cook together for another 2-4 minutes. Add the chicken back to wok/skillet.

In a small bowl, mix together the ingredients for the stir-fry sauce. Make sure you have fully incorporated the cornstarch, so that it is not too lumpy. Pour the sauce over the stir-fry/chicken mixture. Allow the sauce to come up to temperature and you will notice it begins to thicken. Once it has done this, toss the stir-fry to cover everything in the sauce. Serve hot garnished with the green onions. This dish goes really well with rice or noodles.

* To learn how to properly clean green onions, click here.