We followed this recipe: http://www.primaverakitchen.com/roasted-lemon-chicken-legs/. Instead of using a baking pan, we lined a baking sheet with foil, placed a rack in the sheet, and placed the marinated chicken on the rack. We roasted it until the chicken juice ran clear (about 10-15 mins longer than the directions). We served this with Greek spinach dill… Continue reading Greek-style roasted lemon garlic chicken drumsticks
Tag: poultry
Buffalo chicken drumsticks with charred romaine hearts and blue cheese dressing
I grew up eating buffalo chicken wings, and we tried this ingenious supper version from Molly Gilbert’s Sheet Pan Suppers cookbook. The Buffalo chicken recipe is available here: http://fleurdelolly.blogspot.com/2015/04/sheet-pan-suppers-buffalo-chicken.html?m=1 and the charred romaine hearts recipe is here: http://fleurdelolly.blogspot.com/2015/04/sheet-pan-suppers-charred-romaine-with.html?m=1 (July 2016) Our modifications: We increased basic cooking time from 30/35 mins to 40 mins. We also… Continue reading Buffalo chicken drumsticks with charred romaine hearts and blue cheese dressing
Greek-style chicken and tomato with orzo
I had a craving for youvetsi, so I tried to modify this Pioneer Woman recipe with Greek seasonings and orzo: https://www.thepioneerwoman.com/food-cooking/recipes/a8917/chicken-with-tomatoes-and-garlic/ My modifications: 4 skinless, boneless breasts, each cut into three pieces; reduced olive oil to 1 Tbsp; added and sautéed one large shallot (½ inch chunks) and 10 garlic cloves before deglazing with white… Continue reading Greek-style chicken and tomato with orzo
Chinese-style minced chicken in lettuce cups
We tried this recipe from the Kitchn: http://www.thekitchn.com/how-to-make-chicken-lettuce-wraps-cooking-lessons-from-the-kitchn-220124. This was not as flavorful as other recipes we tried. (June 2016)
Chinese-style lettuce wraps with minced chicken, tofu, and shiitakes
We tried this recipe from Andrea Nguyen: http://www.vietworldkitchen.com/blog/2012/08/chicken-tofu-and-shiitake-lettuce-cups-recipe.html. We used 6 oz chopped water chestnuts in lieu of pine nuts as well as five fresh shiitakes instead of two dry. We also used romaine lettuce instead of iceberg. (June 2016) Source: Andrea Nguyen, author and teacher, Vietworldkitchen.com.
Chinese-style chicken cashew lettuce wraps
This is not exactly authentic, but the flavor and texture contrasts were good. Recipe here: http://shewearsmanyhats.com/chicken-cashew-lettuce-wraps/ (May 2016)
Asian-style honey soy oven-roasted chicken
We tried this recipe: http://shewearsmanyhats.com/on-the-dark-side/. To make it a little healthier, we reduced the oil to 3 Tbsp and the honey to a ¼ cup (4 Tbsp). (May 2016)
Armenian oven-roasted lemon chicken
Marinate 2 lbs skinless and boneless chicken thighs (about 4 thighs) in the following: the juice of 3 lemons, 3 Tbsp balsamic vinegar, 1 Tbsp fresh mint, ½ tsp each oregano and thyme (here, we used a few sprigs each fresh), 1 tsp each cumin and salt, ¼ tsp ground black pepper, and 1/8 tsp… Continue reading Armenian oven-roasted lemon chicken
Ghanaian jollof rice with smoked turkey
I learned this family recipe from a Ghanaian-American friend’s mother, but she has not given me permission to share the recipe. I found this online recipe, which is fairly close: http://zoesghanakitchen.co.uk/recipe-jollof-rice-with-chicken/. The recipe I made uses smoked turkey wings in lieu of chicken and one package of onion soup mix as additional seasoning. (Mar. 2016)
Japanese-style root vegetable and chicken stew
Recipe by Melissa Clark from http://cooking.nytimes.com/recipes/1017935-japanese-chicken-and-root-vegetable-stew. We used carrots, rutabaga, kohlrabi, and celeriac and cooked it with chicken for the first 25 mins. We added sweet potato and purple-topped turnip for the remaining 20 mins. We also used 4 skin-on, bone-in chicken thighs and then discarded the skin and bone after shredding the chicken. The… Continue reading Japanese-style root vegetable and chicken stew
Cooking Adventures 