Balsamic Vinaigrette Chicken For One

I suppose the official name of this dish should be something like balsamic vinaigrette chicken or balsamic chicken or  another similarly elegant name.  In reality, I call it something much more straightforward (and a lot less fancy), namely “stupid easy chicken.”

It has only two ingredients.  You don’t even really have to measure anything. There’s no chopping either. Or peeling.Nothing.

In fact, all you have to do is brush or pour a bit of balsamic vinaigrette dressing over both sides of the chicken. Then put it on a small roasting pan (or just use the pan from your toaster oven), and bake. Tada!

It’s ridiculously easy. And quite tasty too.

The inspiration? I was tired one night and a long-ago co-worker’s sheet pan chicken popped into my head (why, I have no idea). Anyway, she used to take a big sheet pan of chicken parts, pour Italian dressing over it, and bake it. Instant seasoning, and an easy dinner with very little effort.

I thought, well why not make that a bit fancier, without adding any extra steps. So, I swapped the Italian dressing for balsamic vinaigrette. I used homemade, but store bought is just fine.

Then, you can simply pop a potato in the oven to bake with the chicken. Or, use the time and energy to make a fancier side dish, such as honey mustard glazed carrots. Start the water boiling for the carrots when the chicken is about half-baked.

If you’re really feeling ambitious (not that it’s hard, just maybe five minutes more effort), make your own chicken balsamic vinaigrette dressing.

Balsamic Vinaigrette Chicken Dressing Recipe

3T balsamic vinegar
1 T Dijon mustard
1 garlic clove, minced
1/2 C olive oil
Salt and pepper

Mix everything except the oil together in a small bowl.  Then slowly add the oil, stirring constantly. Season with salt and pepper to taste.

You can then use that on a tossed salad or Mixed Greens Egg Potato and Chicken Salad with Mustard Vinaigrette .




Balsamic Vinaigrette Chicken For One

Prep Time: 1 minute

Cook Time: 40 minutes

Total Time: 41 minutes

Category: Dinner

Cuisine: American

one

balsamic vinaigrette chicken

Ingredients

  • 1 chicken thigh
  • 1 tsp or so balsamic vinaigrette dressing

Instructions

  1. Preheat oven or toaster oven to 400 degrees F.
  2. Place the chicken thigh on a roasting pan or toaster oven pan
  3. Pour the dressing over the chicken, turning to coat, ending with skin side up.
  4. Bake for 35-40 minutes.




 

More Chicken Recipes

Quick Chicken Mango Stir Fry Recipe

Indian Royal Chicken Cooked in Yogurt

Stovetop Coq au Vin Chicken with Red Wine Sauce

Stir Fry Chicken with Peanut Sauce

 

Lemon Cumin Mint Chicken

Lemon Cumin Mint Chicken is a quick  and easy Middle Eastern-inspired meal that uses ingredients you likely already have. The cumin and lemon add a spicy, citrusy flavor. Think of it as the sort of meal you might have sitting outside at a café along the Mediterranean sea.

I’ve adapted this from Epicurious but made several changes. First, since it’s one person, we don’t need a mixture of chicken pieces. Second, I don’t like the boneless thighs (I want the bones to make chicken broth).

The original recipe also called for lemon-infused oil (which takes three weeks to make).  Probably good, but that’s too long to wait, and I suspect it would overwhelm the chicken.

Third, the instructions said to reserve some of the garlic and scatter it over the chicken. I didn’t do that either, as I didn’t want raw garlic. And, I upped the cumin a bit.

Lastly, instead of broiling the meat, which tends to lead to dried out food (especially chicken), I simply baked it instead. About 15 minutes at 400 degrees, then baste, then another 25 minutes or so until the chicken is done and the juices run clear.

The potatoes are crispy garlic basil potato bites (without the basil).  Tomatoes were fresh from the Greenmarket.

Don’t be put off by the “prep” time. It’s really five minutes of prep, and the rest is waiting for the marinade to flavor the chicken.

Lemon Mint Cumin Chicken

Prep Time: 35 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 10 minutes

Category: Dinner

Cuisine: Middle Eastern

one serving

lemon mint cumin chicken

Ingredients

  • Zest of  1/4 lemon, grated
  • 2 tsp lemon juice
  • 1 T olive oil (or lemon oil, see substitutions and variations)
  • 1 tsp shredded  fresh mint leaves, plus 1//2  tsp  whole leaves for garnish
  • 1 small garlic clove, minced
  • generous pinch paprika
  • 1/4 teaspoon ground cumin
  • pinch salt
  • grinding of black pepper
  • 1 chicken thigh

Instructions

  1. Mix together the lemon zest, juice, half the mint, the garlic, and the remaining marinade ingredients (everything except the chicken) in a small bowl.
  2. Add the chicken to the bowl and spoon the marinade over it, turning the chicken so it gets covered on all sides. Leave the mixture out on the counter, and let it marinate for about half an hour. Turn it every once in a while. (Or alternatively, put everything in a plastic baggie and shake it around).
  3. Heat the oven or toaster oven to 400 degrees. Put the chicken on the toaster oven pan (or a small baking pan) and cook for 15 minutes. Then brush the skin with the marinade and the pan juices. Roast for 20-25 minutes more and check to see if the chicken is ready. The juices should run clear.
  4. Remove to a plate, and sprinkle with the rest of the mint and the reserved garlic.
  5. Mix all the ingredients (except the chicken) together in a small bowl or plastic ziploc bag. Add the chicken and turn or shake until the chicken is coated with the marinade.
  6. Let the mixture sit at room temperature for half an hour. Shake or turn it occasionally.
  7. Preheat the oven (or use a toaster oven) to 400 degrees. Place the chicken in a small pan or on the toaster oven pan and cook for 15 minutes. Then baste the chicken with the marinade. Cook for another 20-25 minutes until the chicken is done. Remove to a plate and garnish with the rest of the mint.

Lemon Mint Cumin Chicken Substitutions and Variations

  • Try coriander instead of mint (or a mixture of the two)
  • If you have time (and patience, make the lemon oil: 1 cup oil with 3 T of lemon zest, kept refrigerated for 3 weeks, then strained).
  • Swap the lemon for lime
  • Layer portobello mushrooms and thinly sliced potatoes under the chicken

More Lemon Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Jewish Chicken Curry Chitarnee

Homemade Chicken Shawarma with Yogurt Sauce

Feta Brined Roast Chicken Recipe for One

Peruvian Roast Chicken in Green Sauce Recipe

I tried this Peruvian roast chicken in green sauce recipe for the first time last week, and I can’t stop eating it! It’s not just the chicken either, it’s the sauce. I loooove the sauce. I made enough to have extra, and I’ve been putting it on everything. It’s tangy, spicy, garlicky, and just spectacular.  And the chicken is lip-smackingly good too!

There are two stages to this recipe, which I adapted from Epicurious, but since we’re only making it for one person (instead of a whole chicken) we can cut some steps and speed everything up. The reviews on the original commented that it was a lot of work (but worth the trouble). But, my way, it isn’t a lot of bother at all.  There’s a lot less to chop and a single chicken thigh cooks a lot faster than a whole bird. You wait less and you don’t have to baste as much either. No need to butterfly/spatchcock one piece of chicken!

First you mix up a spice rub for the chicken and spread it on the meat. While the chicken cooks, you make up the sauce, which is essentially tossing ingredients in a mini chopper or blender and then mixing them together with some mayonnaise. Baste the chicken once and then serve it with the sauce.

The chicken cooks at a higher temperature than usual, so it ends up with crispy skin, while still retaining its juices. Plus, it’s ready in 35-40 minutes instead of an hour and a half.

If you like, you can add a salad of cucumber, avocado, lime, olive oil, and scallions on the side.




Peruvian Roast Chicken in Green Sauce

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Category: dinner

Cuisine: Peruvian

one serving

peruvian roast chicken with green sauce

Tangy, garlicky and spicy, this chicken ends up with crispy skin outside and juicy meat inside. It looks so good (and tastes better) you can serve it for company. You may not want to share though.

Ingredients

    Chicken
  • 1 small garlic clove, finely chopped
  • 3/4 tsp ground cumin
  • 3/4 tsp olive oil
  • 3/4 tsp tablespoon paprika
  • grinding black pepper
  • 1/8 teaspoon dried oregano
  • 3/8 tsp kosher salt, divided
  • 1/2 fresh lemon
  • 1 chicken thigh
    Green Sauce
  • 1/4 C spinach leaves, packed
  • 1/2 medium jalapeño, chopped (keep or remove the seeds depending on your spice tolerance)
  • 1 small clove garlic, chopped fine
  • 3/4 tsp extra-virgin olive oil
  • 1/2 teaspoon fresh lime juice
  • pinch kosher salt
  • 1 tablespoon plus 1 teaspoon mayonnaise

Instructions

    Chicken
  1. Preheat the oven to 400°F and move a rack to the center of the oven.
  2. Mix the spices and half the salt together in a bowl, and cut the lemon in quarters. Add the zest from one of the quarters (about 1/4 teaspoon) to the spice mixture. Then squeeze the second quarter to get about one and a half teaspoons of lemon juice. Add that to the spice mixture.
  3. Rub chicken thigh on both sides with the zested quarter and squeeze the juice over the meat.
  4. Loosen the skin on the chicken thigh and rub half the spice mixture both over and under the skin. Then season with the rest of the salt.
  5. Place the chicken on a small roasting pan and roast for 15 minutes. Then brush the skin with the rest of the spice mixture and the juices from the pan. Roast another 20-25 minutes. Check to see that the juices run clear and the chicken is fully cooked.
  6. Remove from the oven, and let it rest for 5 minutes.
    Green Sauce
  1. Purée the spinach, jalapeño, garlic, oil, lime juice, and remaining salt in a mini chopper or blender until thoroughly mixed.
  2. Add mayonnaise and purée until well blended. Transfer to a small bowl and serve drizzled over the chicken. This will keep in the fridge for several days.

Notes

If you don't have a fresh lemon, you can use dried lemon peel and bottled lemon juice instead.

Peruvian Roast Chicken with Green Sauce Substitutions and Variations

Unlike the usual changes, this list is largely focused on the sauce, rather than the chicken.

  • Try different herbs or combinations of herbs and leafy greens instead of the spinach. You could use basil, coriander (the original recipe), or some sage
  • Instead of mayonnaise, try Greek yogurt or lebne
  • Serve the sauce over eggs with crusty bread
  • Use the sauce as a dip with fresh cut up carrots, tomatoes, bell peppers, and cucumber wedges
  • if you don’t have fresh lemon, use dried lemon peel and bottled lemon juice

More Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Chili Citrus Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Feta Brined Roast Chicken




Vietnamese Baked Chicken with Lime

Great for a weeknight dinner, this Vietnamese baked chicken with lime is an easy meal that requires very little active work.  Measure, mince, and pour, then let it sit.  Once it’s finished marinating, all you have to do is cook it for half an hour. The ginger and garlic are warm and spicy, while the chili garlic sauce has a bit of a kick. The lime adds brightness and a citrusy tang that complements the spicy flavors and cools them down. 

The original recipe called for chili garlic paste, palm sugar, and fish sauce.  And, it’s true, those ingredients would be more authentic. However, they also violate my own rules about avoiding  hard-to-find or one use ingredients.  I don’t want to buy an entire bottle or brick of something (like palm sugar) just to have it sit there. And where would I even find palm sugar? Nope.

So, I cheated.  I used chili garlic sauce (not paste), swapped brown sugar for palm sugar, and ditched the fish sauce in favor of Worcestershire sauce (which does have some anchovies in it). I also wanted (for personal preference) to avoid all the salt in the fish sauce.

Marinating, even for a short time, helps the chicken absorb lots of flavor. Just don’t let it sit too long or it will get mushy from the citrus.

When you’re ready to start cooking, just pour out the marinade, pop the chicken in the oven, and wait half an hour. Dinner is done!




Vietnamese Baked Chicken with Lime

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Category: dinner

Cuisine: Vietnamese

one

Vietnamese baked chicken with lime

Ingredients

  • 1 chicken thigh (leave the skin and bone in place)
  • 1T soy sauce
  • 1 T Worcestershire sauce (if you like fish sauce, use that)
  • 1 T brown sugar
  • 3/4 tsp fresh ginger, grated
  • 1/2 tsp chili garlic sauce
  • 1 tsp lime juice, freshly squeezed
  • 1/4 tsp lime zest
  • 1 clove garlic, minced
  • 1 T cooking oil

Instructions

  1. lIn a small bowl, mix the marinade ingredients (soy sauce, Worcestershire, sugar, ginger, chili garlic sauce, lime juice and zest, garlic and oil).  Pour that into a zip lock bag, and add the chicken.  Close the bag, and shake it around so the marinade covers the chicken.Let that sit for half an hour, or up to four hours (in the fridge).
  2. About fifteen minutes before you’re ready to cook, remove the tray from your toaster oven and line it with foil. Then preheat the toaster oven to 425 degrees. Also take the chicken out of the fridge to come to room temperature.
  3. Take the chicken out of the bag and set it on top of a wire rack, skin side up,  and then place the rack over the lined toaster oven tray.  This will reduce cleanup a bit and help keep the chicken from getting soggy.
  4. Bake for about 30-35 minutes. Remove from oven and let the chicken rest for five minutes. Serve with rice and garnish with lime.

Vietnamese Baked Chicken with Lime Substitutions and Variations

  • add some soy sauce to the marinade
  • swap the lime zest for lemongrass (you can buy lemongrass paste, which is easier to find in western markets than the stalks)
  • chop up some cilantro and add that to the marinade
  • if you do like fish sauce, I’m told Red Boat and Three Crabs are good brands (avoid the Taste of Thai, it’s full of sugar)

More Chicken Recipes

One Pot Chicken with Balsamic Vinegar Sauce

Jewish Chicken Curry Chitarnee

Crispy Lemon Chicken Thigh Recipe for One

Chili Citrus Chicken Thigh Recipe for One




One Pot Chicken with Balsamic Vinegar Sauce

Adapted from a Jacques Pépin recipe, chicken with balsamic vinegar sauce is an easy and satisfying one pot meal.  There’s also a secret ingredient you might not expect (especially from someone known for French cooking).  It’s…ketchup! It deepens the flavor and provides just a little hint of spice and sweetness.  The balsamic vinegar adds a slightly tart, fruity tang that complements the sweetness of the ketchup and the cooked onions.

He used chicken breasts, but I find those tend to dry out (unless you’re really careful). Not to mention they’re costly, and don’t pack nearly as much flavor as chicken thighs do. So chicken thighs it is. Changing the type of chicken I used also meant altering the cooking method a bit. Instead of baking in an oven, I did a fricassee, meaning brown the chicken, add the liquid, and then let it cook on the stove top.

Chicken thighs have to cook longer than breasts do.  However, doing it my way means you only need a single skillet.  There’s no putting anything in the oven and no need to use two different pots (or worry if your skillet is oven safe).  That also means there’s a lot less cleanup. Less cleaning up is always a good thing, as far as I’m concerned.

Two more slight twists. The original recipe called for shallots. I never have those around, and I wasn’t about to buy them for one recipe (you know how I hate that). So, I cut up some garlic and onions instead (since they’re kissing cousins so to speak). If you have shallots, or don’t mind buying them, go right ahead and use them. He also said to sprinkle the chicken with chives. I didn’t have that either, so I used some fresh rosemary.

As I type this, I’m wondering if I’m spiraling into Internet recipe comment territory: “Great recipe! I changed X, and Y, and Z, and then I didn’t follow the directions at all, but it turned out great!” Well, it did turn out great, so I guess it’s OK.

The whole thing is done in about 35 minutes, so it’s perfect for a weeknight meal when you don’t want to fuss (because you just want dinner).




One Pot Chicken with Balsamic Vinegar Sauce

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: American

one

chicken with balsamic vinegar sauce

Ingredients

  • 2 tsp unsalted butter, divided
  • 3/4 tsp olive oil
  • 1 chicken thigh
  • pinch salt
  • pinch black pepper
  • one small clove garlic, minced
  • 1 T onion, minced
  • 1/4 cup mushrooms, sliced
  • 1 T balsamic vinegar
  • 3/4 tsp ketchup
  • 2 T water
  • fresh rosemary (about 1/4 tsp, optional)

Instructions

  1. Heat 1 tsp of the butter and the olive oil in a medium sized skillet. Season the chicken with salt and pepper and add it to the pan with the hot butter/oil mixture.
  2. Brown the chicken, on medium heat, turning occasionally, for about five minutes total
  3. Remove the chicken and set it aside on a plate or cutting board.
  4. Add the garlic, onion, and mushrooms to the skillet and cook for about a minute (leave the heat on a medium setting).
  5. Then add the vinegar and the ketchup. Cook another minute.
  6. Return the chicken thigh to the pan and pour in the water.
  7. Cook about twenty minutes on medium heat. The liquid should be reduced by about half.
  8. Add the remaining teaspoon of butter and stir it around.
  9. Spoon the sauce over the chicken, sprinkle the rosemary over it, if using, and serve.

More Chicken Thigh Recipes

Chicken with Olives and Tomatoes for One

Chili Citrus Chicken Thigh Recipe for One

Jewish Chicken Curry Chitarnee

Feta Brined Roast Chicken Recipe for One




Feta Brined Roast Chicken Recipe for One

Need something simple, yet elegant for dinner? This feta brined roast chicken is easy to make, but looks like something from a fancy restaurant.  Brine the chicken, let it sit overnight, and then mix a few ingredients together and bake.

The brine helps infuse the chicken with flavor, and (as a bonus) keeps it from drying out. It works just like the brine for a turkey, except this will taste much better! Feta cheese is particularly effective as a brine since it is packed in water, so it’s already moist. Blending it together creates a smooth, creamy brine that penetrates the chicken, keeping it tender and moist, even under high heat. The finished chicken doesn’t have a strong feta taste, but it will be rich, tender, and delicious.

Once the chicken is brined, you create a quick and easy spice rub from lemon zest, pepper, and oregano, blend that together, and spread it all over the chicken.  The feta cheese adds salty savor, the lemon a hint of tartness, and the oregano and spinach give the dish a fresh, bright flavor.  The original dish called for arugula, but I’m not a fan, so I used spinach instead.

Taking the chicken out early before you cook it helps it dry out and allows the skin to become crisper when the chicken is roasted.

Add pan-friend potatoes, or oven roasted Greek potatoes for a full meal.

You could eat this all by yourself, or increase the recipe and serve it for company.




Feta Brined Roast Chicken

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner

Cuisine: Greek

one

feta brined roast chicken

Easy and elegant, with a bit of planning this Feta Brined Roast Chicken requires only a few ingredients. Just brine, season, and roast.

Ingredients

  • 1 oz feta cheese, crumbled (divided)
  • 1/2 C water
  • pinch of kosher salt
  • 1 chicken thigh
  • 1 tsp black pepper, freshly ground
  • 1 teaspoon dried oregano
  • 1 lemon (you'll need some zest and two slices)
  • 1 T olive oil
  • handful spinach, washed and patted dry

Instructions

  1. First brine the chicken. This can be done the day before, or in the morning. Combine half the feta and the water in a blender or mini chopper.
  2. Pour the feta/water mixture into a ziploc bag and add the chicken. Swish it around to coat.
  3. Let that sit overnight (or all day).
  4. Take the chicken out of the bag, wipe it off, and discard the brine. Let it come to room temperature (for about an hour).
  5. Mix the pepper, oregano, and about 3/4 tsp lemon zest together in a small bowl.
  6. Rub the mixture all over the chicken thigh.
  7. Cut two slices of lemon.
  8. Pre-heat the oven to 400.
  9. Pour the olive oil onto a small roasting pan (the one from your toaster oven will do just fine).
  10. Heat the pan on top of the stove on high heat, until the oil smokes.
  11. Add a lemon slice to the pan, and place the chicken on top of it, skin side up.
  12. Put the pan in the oven and cook for 30-35 minutes.
  13. Spread the spinach on a plate and top with the chicken. Squeeze the juice from the remaining lemon slice over the chicken and then top with the rest of the feta cheese.

Feta Brined Roast Chicken Substitutions and Variations

  • swap the oregano for rosemary
  • add a clove of minced garlic to the spice rub
  • try it with chicken breasts
  • use whole cloves of garlic and let them roast and caramelize
  • want more of a bite? double the amount of black pepper

More Feta and Chicken Recipes

Penne with Feta Cheese, Sun-dried Tomatoes, and Olives

Spinach and Feta Cheese Omelette

Homemade Chicken Shawarma with Yogurt Sauce




Mulligatawny Soup Recipe

We tend to think of “fusion” foods as a new idea: Asian/Cuban, Mexican/Jewish and so on and so on.  The truth is people have been mixing and matching cuisines ever since we started exploring (or on a less positive note, colonizing).  The bright side is that exposure to new spices, flavorings, and cooking techniques can be a springboard for creative new dishes.  Mulligatawny soup (which means pepper-water) is one such “fusion” food.  It’s a mixture of Indian Tamil and British cooking. The Tamil cuisine brings the spiciness and the British added the meat.

This particular version of the recipe is adapted from Foodaholic.  Her recipe uses red lentils (which I didn’t have). However I asked her and she said lots of recipes use rice instead. I had that, so rice it is!

I don’t have garlic paste, so I took a garlic clove and smashed it to smithereens. Just chop it up finely and then swipe the flat of a wide knife over it.  Or, if you don’t mind a bit of extra cleanup, put it in a mini-chopper or a garlic press.

Finally, I used a chicken thigh, rather than chicken breast (which she uses because of picky kids). I think the chicken thigh has a better, richer flavor and I don’t have to worry about pleasing fussy eaters.

I did follow her lead in only using one pot. I can’t stand extra cleanup!

If you want the soup creamier and more elegant, remove part of it from the pan and puree the rest with a stick blender. If not, just cook it another 10 minutes for a more rustic texture.

This will make about three servings of soup. Eat one right away and save the rest in separate containers for another day.



Indian Mulligatawny Soup

Prep Time: 10 minutes

Cook Time: 60 minutes

three servings

mulligatawny soup

A combination of British and Indian cuisine that's became a staple. It's got Indian spiciness with British meat and potatoes.

Ingredients

  • 1 T vegetable oil
  • 1 chicken thigh
  • 1/2 medium onion, chopped
  • 1 garlic clove, smashed into a paste
  • 1 carrot, peeled and sliced
  • 1 small potato, peeled and diced
  • 1 small bay leaf
  • 4-5 red chopped tomatoes (about 1/4 of a 28 oz can)
  • 1/2 cup brown rice
  • generous grinding of black pepper
  • 1/2 tsp cayenne
  • 1/2 tsp cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp salt or to taste
  • 2 cups of water
  • 1 tablespoon lemon juice
  • Garnish
  • 1 heaping T Greek yogurt or coconut milk
  • Optional
  • Fresh chilis or coriander leaves

Instructions

  1. Add the oil to a Dutch oven and heat on medium high
  2. Brown the chicken thigh in the oil. Add the garlic and onion and sauté for a short time (about a minute).
  3. Add everything else except the lemon juice to the pot (potatoes, carrots, bay leaf, tomatoes, and spices go in all together). Add water to cover, about 2 cups.
  4. Turn the flame down to medium low and cover the pot. Let it simmer for about 30 minutes, until the vegetables get soft.
  5. Take the pot off the stove and turn off the burner.
  6. When the soup has cooled, remove the chicken thigh and the bay leaf.
  7. Cut the chicken up into pieces and throw away the bay leaf.
  8. For a smoother soup
  9. Pour out half the soup into a large bowl. Puree the rest in the pot with a stick blender. If you chose the smoother soup, put it all back in the pot and reheat it if necessary.
  10. For a chunkier soup
  11. Skip the puree, and put the soup back on the burner to cook for another 10 minutes.
  12. Ladle the soup into a bowl and add the reserved chicken and the lemon juice. Garnish with yogurt (and/or chilis or fresh coriander leaves).

Mulligatawny Soup Substitutions and Variations

  • If you like spicier food, add some chopped fresh green chilis
  • Top the soup with yogurt or try some coconut milk to counter the heat
  • Add some curry powder
  • Put in some chopped apple for sweetness

More Indian Chicken Recipes

Indian Royal Chicken Cooked in Yogurt

Jewish Chicken Curry Chitarnee

Curried Chicken Soup

Easy Chicken Curry Recipe




Jewish Chicken Curry Chitarnee

I just learned to cook this Jewish chicken curry chitarnee recipe recently from an  online cooking friend Azlin Bloor.  It’s (to the best of her knowledge) a Sephardic Jewish recipe, but it doesn’t have the usual flavor or ingredients we tend to associate with “Jewish” cooking in America. Here “Jewish” cooking is usually Ashkenasi (from Eastern Europe). It tends to feature lots of noodles, brisket, and chicken soup.

Ashkenasi food is generally flavorful, but the spiciest ingredients are onions and garlic.  Not too many chilis! And definitely no cardamom. But Jewish people are part of every continent’s and every country’s population.  So, local recipes get adopted, and adapted (if needed) to make them conform to the dietary rules (for those that follow them). Pork gets replaced by chicken, oil is used with meat instead of butter, and so on. And voilà, some local Indian dish gets transformed into Jewish chicken curry chitarnee.




This recipe, for example, has a bit more snap than standard Ashkenaski fare. It’s not super-spicy though.  There’s onion, garlic, ginger, mild chilis, and cardamom. The garlic, onion, and ginger get cooked down slowly so they become more sweet and mellow than sharp.  The cardamom is aromatic and herbal rather than strong or spicy.   Lots of fresh lemon juice and some white wine vinegar add a piquant tang.

Azlin suggested a variation on this recipe to make it vegetarian, by replacing the chicken with bell peppers, eggplant and potatoes.

I didn’t want to make it fully vegetarian (though you certainly can if you want).  But, I thought, well why not just add potatoes to the chicken version. Then it’s a one pot dinner. That way, there’s no extra rice to make on the side and it will all cook in the same pot in the same amount of time. Fewer pots to clean is always a good thing!

Jewish Chicken Curry Chitarnee

Prep Time: 10 minutes

Cook Time: 40 minutes

Category: dinner

Cuisine: Indian

one

Jewish chicken curry chitarnee

Not your usual "Ashkenasi" fare, this dish has onion, garlic, ginger, and cardamom. It's fragrant, and mellow, not spicy since the onions cook slowly. Easy to make too. Once everything is in the pot, you can leave it alone to cook.

Ingredients

  • 1 tsp vegetable oil
  • 1 onion, sliced
  • 1 pinch sugar
  • 1 clove garlic, peeled and minced
  • 1 small piece (about 1/3 inch) fresh ginger,  peeled and  minced
  • 1 jalapeño pepper, seeded, and cut into large chunks
  • 1/2 tsp turmeric powder
  • 1/2 tsp ground coriander
  • 1/3 tsp cumin
  • pinch red pepper flakes
  • 2 green cardamom pods
  • 1 large chicken thigh
  • 1 potato, cut up into chunks (you can peel it or scrub it and leave the peel on)
  • 1 cup chopped tomatoes in puree
  • 2 1/2 tsp fresh lemon juice (divided in half)
  • 1 tsp white wine vinegar
  • salt and pepper to taste

Instructions

  1. Start by heating the oil in a deep frying pan, or dutch oven on medium heat.  Then add the onions and the sugar.  Cook until the onions start to wilt and soften, about three minutes.
  2. Now add the garlic, ginger, and the rest of the spices and cook that for half a minute.
  3. Put the chicken in the pan and turn it over a few times so that it gets thoroughly coated with the spices and the onions.  Cook it for a minute or two.
  4. Add the potato pieces, tomatoes, vinegar and 1 1/4 tsp of the lemon juice.  Bring the chicken mixture to a boil. Once it starts to boil, lower the heat, put a cover on the pot, and simmer for 40 minutes.  The chicken and the potatoes should be soft and tender by then. Test with a knife to make sure it’s all cooked through.
  5. Remove the pan from the heat and set aside on a cutting board.  Add the remaining lemon juice and stir to combine it with the rest of the sauce. Remove the cardamom pods and serve.

Notes

Note: You might want to put the cardamom pods in a tea ball (or cheesecloth) to make it easier to fish them out when you're ready to serve.

Tools and Ingredients for Jewish Chicken Curry Chitarnee

Rani Garam Masala Spice Mixture

Garam Masala is a blend of warm, aromatic spices that gives a great flavor punch to many recipes. It’s not spicy though. It’s made with nutmeg, coriander, cumin, cloves, and seven other spices. It’s great on eggs, chicken, or to make your own chai (spiced tea). You can also add it to desserts (think pumpkin spice with a bit more flair), or hot drinks.

Green Cardamom Pods

I confess when I first heard of cardamom I thought it would be spicy and overpowering. It isn’t! Instead, it adds an aromatic, slightly minty, herbal flavor to your food. Put it in your coffee as a “sweetener” without sugar. Or add it to dessert recipes (I’m thinking it would be great in a pear tart). Or toss one or two pods in with your rice for a flavor boost.

Tea Ball

This is technically supposed to be used for brewing tea. However, I find they’re great for cooking.  Trying to fish out a bay leaf is a pain.

With the tea ball, instead of splashing through a pan of chicken, or a pot of soup to find a bay leaf, cardamom pods, or whole cloves you aren’t going to eat, put them in a tea ball, and drop that into the pan, and hook the end on the side of the pot. That way, the spices are easy to remove, and you don’t have to worry about biting down on a clove!

More Chicken Recipes

Indian Royal Chicken Cooked in Yogurt

Easy Chicken Curry Recipe

Chili Garlic Chicken Thigh Recipe for One

Chicken with Olives and Tomatoes for One

 




Stovetop Coq au Vin Chicken with Red Wine Sauce

Coq au vin (or rooster in wine) is a classic French dish.  It’s flavorful, it’s rich, and it takes a lot of time and effort to prepare.  First, you season the chicken, let it sit overnight, then brown it, add vegetables, and braise it slowly.  Authentic coq au vin also requires lots of pots,  lardons, which are thick matchstick strips of bacon, glazed pearl onions, croutons, and finally toast points! It takes hours to prepare it properly.  It’s wonderful, but it’s also a major undertaking, and highly impractical for a weekday dinner.  In contrast, this stovetop coq au vin takes about half an hour to make.  Much better!

I have adapted this recipe from Pierre Franey’s 60 Minute Gourmet Cookbook. Being French he called it “Poulet Sauté au Brouilly” (or chicken sautéed in Brouilly wine). I say stovetop coq au vin or chicken with red wine sauce and mushrooms works just fine.

And, once you finish a bit of chopping and browning, stovetop coq au vin mostly cooks itself. You don’t have to fuss with it,  you don’t need to use half the pots in your kitchen, and you don’t have to clean them up either.  This version only requires a single skillet.

When choosing the red wine, look for one that’s fruity and flavorful, but not too tannic.  Wines such as Zinfandel, Brouilly, Beaujolais, or Merlot are fine (I used Merlot).  On the other hand, a Cabernet Sauvignon would be overpowering.




Stovetop Coq au Vin or Chicken with Red Wine Sauce

Prep Time: 5 minutes

Cook Time: 20 minutes

Category: entree

Cuisine: French

one serving

stovetop coq au vin

A faster, easier version of coq au vin you can make right on the stove top

Ingredients

  • 1 bone-in chicken thigh
  • 1 tsp butter
  • 2-3 mushrooms, sliced
  • 1 T onion, diced
  • 1 small clove garlic, chopped
  • 1 tsp flour
  • 4T red wine (such as merlot or zinfandel)
  • 1T plus 1 tsp chicken broth
  • 1 small bay leaf
  • pinch dried thyme (or small sprig fresh)

Instructions

  1. Season the chicken thigh with salt and pepper.
  2. Take a small skillet, and place it on moderate heat. Add the butter and let it melt.
  3. Once the butter has melted, add the chicken thigh, placing the skin down next to the pan.
  4. Let that cook until the chicken browns, about 5-7 minutes. Turn the chicken over and cook another 5 minutes.
  5. Now add the mushrooms, onion, and garlic to the pan, scattering it around the chicken. Stir it all around with a spoon to blend and cook for a minute.
  6. Sprinkle the flour over the chicken/mushroom mixture and add the wine and 1 T of chicken broth.
  7. Turn up the heat and cook until the liquid comes to a boil.
  8. Now add the bay leaf and the thyme. Season with salt and pepper to taste.
  9. Cover the pan, turn the heat down to a simmer, and let the chicken cook for 15-20 minutes.
  10. Remove the chicken from the pan and place on a plate (cover to keep it warm).
  11. Stir the sauce and add the remaining teaspoon of chicken broth. Cook for 30 seconds or so, then pour the sauce over the chicken.

Stovetop Coq au Vin Substitutions and Variations

  • If you want, cook a few strips of bacon and add that to the chicken
  • Make it more colorful with some chopped carrots
  • Try different varieties of mushrooms, or a mixture
  • Use shallots instead of the onion/garlic
  • If you use the bacon, saute the onions/garlic/shallots in the bacon fat

More Chicken Recipes

Crispy Lemon Chicken Thigh Recipe for One

Quick Chicken Mango Stir Fry Recipe

Single Serving Chicken Recipe with Tarragon and Mushrooms

Homemade Chicken Shawarma with Yogurt Sauce




Homemade Chicken Shawarma with Yogurt Sauce

I’ve been craving chicken shawarma ever since I first saw The Avengers movie (years ago!)  Since I’m in NY, and the city wasn’t really broken like in the movie, I even looked up the place where the last scene was filmed (when they were all sitting around eating shawarma).  But somehow, I never managed to get there.  I was re-watching the movie again recently and had the same craving again. Then I thought, wait, I know how to cook! Why go out and schlep all the way to midtown when I can make homemade chicken shawarma instead?

So, instead of going out, I went to the Internet and found a NY Times recipe.  This dish is traditionally made on a spit or a rotisserie, but who has a roasting spit in their home? Not me, and certainly not in my tiny kitchen.  The oven works just fine.  If you want, you can roast the chicken first, and then fry it in a pan to make it crispier.  I prefer my chicken moist and tender, so I skipped that step.

You make this dish in two stages. First marinate the chicken, make the yogurt sauce, and let both sit in the fridge. It’s best if it sits overnight, but allow at least an hour so that the flavors have time to blend together.

I put the chicken and the marinade ingredients in a plastic zip lock bag, shook it all up, and rubbed the sauce into the meat.  One less bowl to clean! The yogurt sauce went into a small ramekin.

There are hundreds of different ways to make the sauce: with za’atar or sumac, with dill, mint, basil, mostly mayo, yogurt/mayo, and on and on and on.  I’ve listed several different variations, just pick the one that suits your tastes and the ingredients you have on hand.

I could use za’atar and sumac, but I left them out of the instructions since they are a bit exotic in the US and I try to stick to ingredients that are readily accessible. The lemon zest, salt, and pepper that are in the recipe are a decent substitute for the sumac.  You can combine thyme, sesame seeds, sumac (or lemon pepper), plus salt and make your own za’atar substitute.

If you like, combine the dry ingredients for the marinade together and keep them in a spice jar.  Then, you just have to add fresh lemon juice and you’re ready to cook.

Serve this with a Greek salad, rice, olives, feta, or even (gasp) French fries. Fried or roasted eggplant would be great too.

Homemade Chicken Shawarma

Prep Time: 1 hour, 15 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Category: dinner

Cuisine: Middle Eastern

one serving

homemade chicken shawarma

Get takeout flavor right in your own kitchen. Homemade chicken shawarma is a meal all by itself.

Ingredients

  • Homemade Shawarma Marinade
  • 1/2 small lemon, juiced (divided, about 2-3 T total; use 2T for the marinade and one for the sauce)
  • 2 T plus 1 tsp olive oil
  • 1 large clove garlic, smashed and minced
  • 1/4 tsp kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • generous pinch turmeric (about 1/8 tsp)
  • pinch cinnamon
  • red pepper flakes
  • Chicken
  • 1 chicken thigh (bone-in)
  • 1/2 onion, cut in quarters
  • One pita bread
  • Yogurt Sauce
  • 1/4 cup plain Greek yogurt
  • 1 T mayonnaise
  • 1 T lemon juice
  • grating of lemon zest (healthy pinch)
  • small clove minced garlic
  • salt and pepper to taste
  • Optional Sauce ingredients
  • minced mint
  • z'aatar
  • sumac
  • minced dill
  • tahini
  • chopped cucumber

Instructions

  1. Marinade
  2. Start by making the marinade for the chicken. Pour all the marinade ingredients into a plastic zip lock bag. Mix it all up with a spoon.
  3. Chicken
  4. Add the chicken, close the bag, and shake it, and rub the marinade into the meat. Set in the fridge for at least an hour (preferably overnight).
  5. Sauce
  6. Mix the sauce ingredients together in a small bowl or ramekin. Cover and refrigerate at least an hour (or overnight).
  7. Preheat the toaster oven to 425 degrees.
  8. Take the chicken out of the fridge, open the bag, and add the onion. Close the bag and shake to mix it all up.
  9. Grease the toaster oven tray (or a small rimmed baking pan) with the remaining oil. Pour the chicken and marinade onto the pan.
  10. Cook for 30-40 minutes. Remove the chicken from the oven and let it sit for a minute or two until it's cool enough to handle. Cut the chicken up (save the bone for soup), and place on the pita.
  11. Drizzle the sauce over the meat and serve.

Notes

Note, the prep time on this includes an hour of marinating time. You don't actually have to work that long!




 

Homemade Chicken Shawarma Substitutions and Variations

  • Serve with Persian or English cucumbers and fresh tomatoes
  • Top with feta cheese
  • Add chopped dill or mint to the sauce
  • Put za’atar or sumac in the sauce
  • Make the sauce with tahini
  • Serve with a Greek salad (olives, feta, tomatoes, and cucumber)

More Middle Eastern Recipes

Shakshouka for One

Vegetarian Eggplant Sandwich for One Person

Chopped Israeli Salad for One Person

Easy Lentils and Rice Recipe

Tools and Ingredients for Homemade Chicken Shawarma

norpro porcelain ramekinsNorpro 4oz/120ml Porcelain Ramekins, Set of 6norpro porcelain ramekins

These little ramekins are super-handy in the kitchen. I use them for dips, sauces, mixing up a quick salad dressing, nuts, slices of lemon to squeeze on fish, and olives. Use one for the olives, and another to hold the pits (works for cherries too). Or, you can even use them for spare change.

zaatar seasoning
USimply Season Za’atar

If you want try try actual za’atar, make sure to look carefully at the ingredients. Some of them have wheat (?!?) in them, and others are just thyme (which is the English translation). You want a mixture of sesame seeds, thyme, oregano or marjoram, and sumac. This one delivers what it should. Use it for the yogurt sauce, add it to roasted vegetables or fish, or sprinkle it into olive oil and serve with pita bread.

ground sumac
USimplySeason Sumac

Sumac adds a pop of bright red color, as well as a citrusy, lemon flavor to food. It’s great with hummus, over fish, mixed in salads, or on potatoes. There’s no additives, salt, or other fillers in this jar, just sumac.