Details here: http://www.cookinglight.com/recipes/charred-lemon-chicken-piccata. The chicken cutlets took longer to cook than expected, perhaps because they were not thin enough. We served this with oven-roasted cauliflower, which we made except for tahini dressing (we also added some shallots): http://piglettedc.tumblr.com/post/144070024406/armenian-style-roasted-cauliflower-with-tahini (June 2017)
Tag: chicken
Chinese claypot chicken and rice
We tried this recipe: http://omnivorescookbook.com/recipes/clay-pot-chicken-rice We generally followed the recipe. For the greens, we used about 3 stalks of yuchoy. Our rice was a bit waterlogged and not crispy, so the next time we may reduce the water from 350 to 300 ml. (June 2017)
Stovetop teriyaki chicken thighs
We followed this delicious recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2013/09/true-chicken-teriyaki-recipe.html except that we added about ½ extra Tbsp teriyaki sauce to the chicken. We used the same base teriyaki sauce we had made for the teriyaki salmon steaks a few days ago. We also increased the recipe by 50% because we had 6 chicken thighs (2… Continue reading Stovetop teriyaki chicken thighs
Burmese glass noodle soup with chicken (kyazan chet)
This is a modified version of kyazan chet from Copeland Marks’ cookbook, The Burmese Kitchen (not available online). First, in separate containers, soak the following dried ingredients in hot water for 10 mins: 2 oz dried cloud ears (dark brown wood ear mushrooms); 2 oz dried lily buds (if unavailable, you can use dried shiitakes);… Continue reading Burmese glass noodle soup with chicken (kyazan chet)
Roast chicken with fennel and lemon
We tried this recipe: http://www.myrecipes.com/recipe/roasted-chicken-with-fennel-lemon We added an extra fennel bulb and a shallot (sliced into ¼ inch slices) to the roasting pan. We also added one head of garlic (cut in half crosswise) to the cavity of the chicken. At first, I was concerned that two cups of liquid (1 cup each white wine… Continue reading Roast chicken with fennel and lemon
Italian chicken piccata
We tried this Food 52 recipe: https://food52.com/recipes/26564-classic-chicken-piccata. We served the dish over thin spaghetti. We finished each serving with a squeeze of fresh lemon quarter (Apr. 2017)
Roast chicken coated with lemon-rosemary butter
We tried this Pioneer Woman recipe: http://thepioneerwoman.com/cooking/roast-chicken/ For the butter mixture, we increased the zest from 2 lemons to 3 lemons. We also reduced the amount of butter by 1 Tbsp. We skipped the foil (for prep) and added 3 Yukon potatoes and 6 small Korean sweet potatoes, skin-on and cut into 3-inch chunks, to… Continue reading Roast chicken coated with lemon-rosemary butter
Whole roasted chicken with anchovies and olives
We followed this Mediterranean-style Splendid Table recipe: https://www.splendidtable.org/recipes/whole-roasted-chicken-with-anchovies-and-olives For the chicken seasoning, we used ¼ cup pitted kalamata olives, 2 tsp anchovy paste (in lieu of 4 anchovy fillets), and a dash of olive oil; contrary to the instructions, we trussed the chicken. We also placed 1 lb of fingerling potatoes in the roasting pan… Continue reading Whole roasted chicken with anchovies and olives
Baked Jamaican jerk chicken
Marinate 2-3 lb whole chicken (cut up) in 2 Tbsp ¾ tsp dry jerk seasoning (because we had a 3 1/2 lb chicken, we increased to 2 Tbsp and 2 tsp) and ¼ cup neutral vegetable oil for at least 4 hours. Pour the chicken (skin side up) and remaining marinade in a 9x13 baking… Continue reading Baked Jamaican jerk chicken
Middle eastern-style chicken and chick pea stew. We tried this recipe: http://www.eatingwell.com/recipe/252878/middle-eastern-chicken-chickpea-stew/ We used 4 boneless chicken breasts (equivalent to two packages of Purdue packets, which we got at BJ’s Wholesale Club). After finding the stew too acidic, we added dash of sugar and about ½ tsp chicken beef bouillon (Better Than Bouillon) directly into… Continue reading
Cooking Adventures 