Category: Poultry

Pressure Cooker Mango Chicken

I’ve mentioned before how awesome the Philadelphia food scene is, and it seems to only be getting better! One of the latest additions to the Philadelphia restaurant scene is Makhani, which just opened in Old City. Owned by restaurateur Shafi Gaffar, the restaurant includes a 34 seat dining room as well as a private space on the second floor for up to 50 for special events. The restaurant also provides delivery throughout Philadelphia.

Makhani, which means “with butter”, specializes in North Indian curries that usually have thick, moderately spiced and creamy gravies. The use of dried fruits and nuts , as well as the incorporation of dairy products like milk, cream, home-made cottage cheese, ghee (clarified butter) and yogurt, play an important role in the cooking of both savory and sweet dishes. Everything in the kitchen, from the breads, to the sauces, to the desserts, are made in-house and from scratch using high quality, fresh ingredients from Chef and his culinary team. Makhani will also offer authentic Indian dishes in a specially designed Tandoori clay oven brought over direct from India. On the menu, look for an extensive list of notable vegan options, as 50% of the menu is vegan.

Source: Society Hill Films

The made-to-order, farm-to-table menu from executive chef Sanjoy Banik is a relatively uncommon approach to Indian restaurants in the region. The flavors of Indian food can take up to ten hours to develop, so many restaurants pre-batch their preparations. The menu includes modern spins on traditional North Indian cuisine, and also features some unexpected ingredients, such as lobster, scallops, and lamb shanks.

Source: Society Hill Films

Gaffar is originally from Bangladesh, where is family owns a mango garden/farm and works as inspiration for many dishes on the menu,  including Indian Mango Chicken (shown above)- a dish made of  “spiced chicken breast cooked in our homemade mango sauce with fresh mangoes.” I decided to try to make my own version at home using my multi-pot to mimic the flavors of a dish that requires cooking for a long period of time to fully develop its flavors.

My version uses chicken thighs and differs in overall flavor to the version at Makhani, so I strongly suggest trying out their version as well!

 

Ingredients:

  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground sweet paprika
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground pepper
  • 1/2 teaspoon salt
  • 1.5 lbs boneless skinless chicken thighs
  • 8 oz frozen mango chunks
  • 1 (14 oz) can light coconut milk, thoroughly shaken
  • 1 medium onion, chopped
  • 3 garlic cloves
  • 1 teaspoon chopped ginger
  • 0-2 dried red chili peppers, depending on your spice tolerance
  • 1 teaspoon fennel seeds
  • 2 tablespoons oil (to make dairy free) or ghee
  • 6 cardamom pods, smashed
  • 2 cinnamon sticks
  • 4 tablespoons tomato paste
  • 1 cup chicken broth or water
  • 2 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • fresh mango slices, for garnish

Continue reading Pressure Cooker Mango Chicken

Shredded Chicken Salad

I’m trying to do more food prep on weekends for busy weekdays. Breakfasts are relatively easy; I make a batch of muffins and freeze the extras for future weeks, or make overnight oats or chia seed pudding in individual jars. For dinner, I tend to make something in my slow cooker and/or pressure cooker and then buy ingredients for short weeknight-friendly meals for the rest of the week. But lunch can be a bit of a challenge. We make salads from time to time, but I wanted to branch out a bit and make something we could add to a sandwich – shredded chicken salad.

I made this from scratch using my Pressure Cooker, but you could also use shredded rotisserie chicken.

Ingredients (makes 4 servings):

Chicken:

  • 3 pound whole chicken
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

Chicken Salad:

  • if not making your own chicken: 1 (3 lb) rotisserie chicken
  • 1/2 cup mayonnaise
  • the juice and zest of 1 lemon
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup red grapes, quartered
  • 3 scallions, green parts only, thinly sliced
  • 2 tablespoons fresh tarragon, chopped
  • 1 tablespoon fresh parsley, chopped

Continue reading Shredded Chicken Salad

Pressure Cooker Chicken Orzo Soup

I feel like I’ve been baby-stepping my way into this recipe. I started by making a Pressure Cooker Whole “Rotisserie” Chicken, followed by Pressure Cooker Chicken Broth. So I’m taking it one step further and making Pressure Cooker Chicken Orzo Soup!

This recipe actually builds from the two previous, with some minor changes. For simplicity, the entire recipe from start to finish is below so you don’t have to go to multiple posts to make it. The multi-pot shortens the time of making a solid chicken soup, but it is still a labor of love. Total time to cook is roughly 3 hours.

It freezes well, so it’s a great recipe to make now to have on hand for sick days!

Ingredients: (serves 8)

Chicken:

  • 1 (3 to 4 pound) whole chicken – I used a 3 pound chicken
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup water

Soup:

  • 4 tablespoons olive oil, divided
  • 2 yellow onions, chopped, divided
  • 4 carrots, peeled and chopped, divided
  • 2 stalks celery, chopped, divided
  • 6 cloves garlic, smashed
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 4 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 sprigs fresh oregano
  • up to 8 cups water
  • 1 cup uncooked orzo (or rice to make gluten free)

Continue reading Pressure Cooker Chicken Orzo Soup

Thanksgiving Leftover Skillet Pizza

It probably goes without saying that Thanksgiving is my favorite holiday. I love spending time with my family and digging in to awesome food! My aunt and uncle have hosting Thanksgiving for years now, and they always make a point to make more than we could ever eat so we have leftovers.

I could eat Thanksgiving leftovers every day, but sometimes its nice to switch up the presentation a bit.

This recipe for Thanksgiving Leftover Skillet Pizza makes the most of whatever leftovers you have on hand!

Ingredients:

  • 1 cup shredded cooked turkey
  • 3-4 tablespoons cranberry sauce
  • 3/4 cup each shredded mozzarella and shredded cheddar cheese, divided
  • All-purpose flour
  • 8 ounces prepared pizza dough, at room temperature (or cauliflower crust to make gluten free)
  • 3 tablespoons olive oil, divided
  • 1 cup mashed potatoes
  • salt and freshly ground black pepper
  • 3/4 cup cooked vegetables, (I used Brussels sprouts)
  • 1/2 cup crumbled stuffing
  • Pinch crushed red pepper flakes
  • cranberry sauce and gravy, for serving

Continue reading Thanksgiving Leftover Skillet Pizza

One Pot Chicken with Orzo

Who doesn’t love a “one pot” meal? No one wants to do a ton of dishes after dinner!

I love cooking with my cast iron skillet, which is actually my grandmothers. Cast iron does a great job of evenly heating food and searing meat, and stands the test of time. Every meal I make in my cast iron feels kind of special, knowing my grandmother also used to cook in the same skillet.

This recipe, adapted from Epicurious, is a nice comfort food dinner, with juicy chicken thighs, sautéed fennel and leeks, and hearty orzo, and is perfect for chilly nights.

Ingredients:

  • 6 boneless skinless chicken thighs, patted dry
  • salt and pepper
  • 3 tablespoons unsalted butter, divided
  • 1 fennel bulb, chopped
  • 1 leek, white and pale green parts only
  • 8 ounces orzo
  • 1/3 cup dry white wine
  • 2 1/2 cups low-sodium chicken broth, divided
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest

Continue reading One Pot Chicken with Orzo

Slow Cooker Butter Chicken

As someone who does her best to cook a bunch of meals over the weekends to eat during the week, my slow cooker is one of my most used appliances. I recently tried to move it into a closet to declutter my kitchen, but I keep asking my husband to help me retrieve it so often that he’s questioning its removal from our counter top.

One of my favorite takeout meals is Butter Chicken, so I wanted to learn how to make a version at home.

I based this recipe off a recipe from NY Times food, but adjusted it for the slow cooker, because we all know how much I love a slow cooker recipe. My version makes about 8 servings.

Ingredients:

  • 1 ½ cups Greek yogurt
  • Juice and zest of 1 lemon
  • 1 ½ tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 lbs boneless skinless chicken thighs
  • 4 tablespoons unsalted butter, divided
  • 1 ½ tablespoons vegetable oil, divided
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 3 tablespoons grated fresh ginger
  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 4 whole tomatoes from a 14oz can of whole tomatoes (~1/2 of the can), chopped
  • Salt and pepper, to taste
  • 1 cup chicken stock
  • 1 ½ cups cream (or coconut milk, if desired)
  • 1 tablespoon tomato paste
  • 1/4 cup ground almonds (or almond flour)
  • Cilantro, for garnish
  • 3 cups cooked rice, for serving

Continue reading Slow Cooker Butter Chicken

Pressure Cooker Chicken Broth

I don’t know if it’s just me, but I go through a ton of chicken broth and stock — I never seem to be able to keep enough on hand!

So when I was making my Pressure Cooker Whole Chicken, I knew homemade Pressure Cooker Chicken Broth would be the natural next step.

Making your own broth or stock is a super easy (and affordable) way to get the most out of your whole chicken!

Just a quick summary on the difference between stock and broth: both simmer bones and/or meat in water with onions, carrots, celery, and aromatics but stock is left unseasoned (no salt) while broth is seasoned.

Ingredients:

  • 1 medium sized onion, quartered
  • 2 carrots, cut into large chunks
  • 2 stalks celery
  • 6 cloves garlic
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 10 whole peppercorns, omit for stock
  • 1/2 teaspoon salt, omit for stock
  • the bones of 1 chicken carcass
  • 8 cups water, or as needed

Note: If you’re making this immediately following making a chicken in your Pressure Cooker, you won’t need as much water.

Continue reading Pressure Cooker Chicken Broth

Pressure Cooker Whole Chicken

My husband has been on a pretty solid streak of making himself salads for weekday lunches.  Nothing terribly fancy: lettuce, tomatoes, cucumbers, a protein, and some olives or cheese with homemade dressing. For the protein, he tends to use canned tuna, beans, or rotisserie chicken. So when I heard that you can make your own “rotisserie” chicken in a pressure cooker, I knew I had to try it! May I introduce you to: Pressure Cooker Whole Chicken!

The recipe is quite straightforward… season your chicken, brown on all sides, and then pressure cook. Pressure cooking doesn’t result in crispy skin, but boy does the meat stay juicy!

Ingredients:

  • 1 (3 to 4 pound) whole chicken
  • 1 tablespoon sweet paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 tablespoon salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground pepper
  • 2 tablespoons olive oil
  • 1 cup water
  • the juice of 1 lemon

Continue reading Pressure Cooker Whole Chicken

Coconut and Turmeric Chicken Curry

I came across a recipe for Sri Lankan Coconut and Turmeric Chicken Curry a while back, but was unable to find all of the ingredients to actually make it. (Curry leaves are difficult to come by near me!)

Recently, I just gave up and decided to make it with some substitutions.

This recipe from Delicious.com, even with my adjustments, is so fantastic that I can only imagine how good the original is!

Ingredients:

  • 1 medium white onion, roughly chopped
  • ~1 1/2 inch piece ginger
  • 3 garlic cloves, crushed
  • 1 small jalapeno, seeds and membranes removed
  • 8 boneless skinless chicken thighs
  • 4 tablespoons coconut oil, divided
  • 1 tablespoon ground turmeric
  • 1 tablespoon ground cumin
  • 2 teaspoons ground coriander
  • 2 teaspoons smoked paprika
  • 3 cardamom pods, smashed
  • 1 piece of cinnamon
  • 2 whole cloves
  • 3 bay leaves
  • 1 (13.5 oz) can coconut milk, well shaken
  • 1 cup chicken stock
  • 2 tablespoons cashews, finely chopped, plus extra to serve
  • the zest and juice of 1 lime
  • Coconut flakes, and sliced scallions, to serve

Continue reading Coconut and Turmeric Chicken Curry

Easy Grilled Marinated Chicken

Psst. Save this recipe for Easy Grilled Marinated Chicken. It will definitely become a go to grilling recipe for you! If you’ve been following my blog for a while, you probably know how much I love my grill. I would grill absolutely everything if I could (and honestly, I’ve tried, including grilled guacamole, a grilled cocktail, and a grilled cheese plate.)

So, be prepared for plenty of grilling recipes this summer! I wanted to start off a bit simple – an easy grilled marinated chicken recipe.

This does involve some prep time, you want the chicken to sit in the marinade for a few hours at least. For the most flavor, add the chicken to the marinade the night before.

Ingredients:

  • 1/2 cup peanut or canola oil
  • 2 tablespoons sambal (such as Chabe Chili)
  • 2 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon pepper
  • 4 garlic cloves, minced
  • 1/2 onion, chopped
  • 2 chicken breasts
  • 2 drumsticks
  • 2 chicken thighs

Continue reading Easy Grilled Marinated Chicken

One Pot Moroccan Chicken with Couscous

Note: I was sent a copy of Eating With Peter for review. Opinions are mine alone.

It comes as no surprise that I gravitate toward books that use food to tell a story. Eating with Peter: A Gastronomic Journey written by Susan Buckley tells the story of her adventures travelling the world with her husband Peter— a well known writer, food critic, and gourmand—exploring foreign cuisine and cultures, from the Michelin-starred restaurants to the sprawling souks of Morocco. Eating with Peter chronicles a life-changing journey of gastronomy and love across Europe, North Africa, and various less-known culinary corners. The book also features 28 recipes that will appeal to lovers of North African, Caribbean, and French cuisines.

Susan’s life would never be the same after she meets Peter Buckley. A man who was larger than life, Peter pulls Susan out of her comfort zone to taste the fine life, literally. Together they embark on a rollicking adventure through Michelin-starred restaurants in France to the souks of Morocco and the waters of the Red Sea and the Caribbean. They explore the world, and along the way discover the most desired tables (sometimes in a tent) and the best markets, moving from Peter’s adventures with Hemingway to sampling delectable treasures in an Alpine meadow. When they return to New York, Susan and Peter—a writer, photographer, gourmand, as well as an inventive chef—incorporate their adventures into their daily American life. As they explore three-star restaurants, French farms, and Italian cheesemakers, the reader gets a taste of famous gastronomic dishes and their chefs, in addition to learning about mouth-watering recipes, culinary moments around the Buckley’s kitchen and table with family and friends, and many of their New York food secrets.

Inspired by the chapter about their travels through Morocco, I adapted the recipe provided within the book to make this One Pot Moroccan Chicken with Couscous.

It’s a fairly simple recipe made with ras el hanout, a North African spice blend that makes this such a tasty dish. The name, which means “head of the shop” (which is similar to the English expression “top-shelf” is a mixture of the best spices the seller has to offer. As such, there is no definitive ras el hanout recipe. Common ingredients include cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, paprika, and turmeric. For those near Philadelphia, I picked mine up from The Head Nut in Reading Terminal, but it can be found in many supermarkets as well.

Ingredients:

  • 4 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 2 chicken thighs, 2 drumsticks, and 2 boneless skinless chicken breasts
  • Salt and pepper, to taste
  • 1 tablespoon plus 1 teaspoon ras el hanout, divided
  • 1 medium onion, chopped
  • 1 teaspoon salt
  • 1 pinch saffron
  • 1/4 tsp powdered ginger
  • 1/4 tsp turmeric
  • 1/3 cup sliced almonds
  • 1 ½ cups chicken broth
  • 1 cup couscous
  • ½ cup raisins
  • 1 lemon, cut into wedges for serving

Continue reading One Pot Moroccan Chicken with Couscous

Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

I’ve made this recipe for Sheet Pan Parmesan Chicken a few times already, and it’s quickly becoming a favorite of mine.

This recipe for Sheet Pan Parmesan Chicken, adapted from Taste of Home, comes together pretty quickly, so it’s great for weeknight dinners.

Plus, everything you need for a meal is all made on this sheet pan, so the entire dinner is done at the same time!

I used purple cauliflower for this, mainly because I like how it looks, but white cauliflower works just as well. 

Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 (14 oz) cans artichoke heart quarters, drained
  • 1 head of cauliflower, cut into florets
  • 3 shallots, roughly chopped
  • 1/2 cup white wine
  • 2 large garlic cloves, chopped
  • 1/4 cup shredded Parmesan cheese
  • 1 lemon, cut into thin slices
  • 2 scallions, thinly sliced

Continue reading Sheet Pan Parmesan Chicken with Cauliflower and Artichoke Hearts

Sheet Pan Chicken with Cauliflower and Carrots

It probably comes as no surprise that I go through a lot of dishes when I cook in my kitchen. But the last thing I want to do after making a delicious dinner is to do a bunch of dishes!

Which is why I love finding one pot or sheet pan meals, like this Sheet Pan Chicken with Cauliflower and Carrots.

This recipe for Sheet Pan Chicken with Cauliflower and Carrots, adapted from Cooking Light, uses one sheet pan, two bowls, a cutting board, a whisk, a spoon, and a knife. That’s it!

Ingredients:

  • 6 tablespoons olive oil, divided
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoons salt, divided
  • 1 teaspoon light brown sugar
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper
  • 2 lemons, divided
  • 1 head of cauliflower, cut into florets
  • 1 (10 oz) package sliced rainbow carrots (or baby carrots, sliced
  • 2 bone-in chicken thighs
  • 2 drumsticks
  • 1 small red onion, cut into wedges
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 1 garlic clove, minced

Continue reading Sheet Pan Chicken with Cauliflower and Carrots

Chicken and Brisket Brunswick Stew

One of the perks of being a friend of, or related to, a food blogger, is random food deliveries. I try to keep my sister’s freezer stocked with comfort foods, but have been neglecting her a bit recently. So when I saw this recipe for Chicken and Brisket Brunswick Stew, it seemed right up her alley and I knew I had to make it for her.

I adapted the recipe for what I could find/what I had on hand, but the general gist is still there.

My sister doesn’t live in Philly, so I need to pack her goodies up in freezer-friendly containers to give her when I see her. Zyliss recently sent me a 10 piece fresh plastic food storage container set, which is perfect for freezable foods.

 

The containers are 100% leak proof and airtight, and are freezer, dishwasher, and microwave safe.

Zyliss was kind enough to send a second set my way to giveaway! More details at the end of the post.

Ingredients:

  • 3 onions, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 3 cups beef broth
  • 1 lb boneless skinless chicken breasts
  • 1 lb boneless skinless chicken thighs
  • 1 lb shredded barbecue beef brisket (I purchased this at my local supermarket)
  • 1 (28 oz) can fire-roasted crushed tomatoes
  • 1 (14 oz) bag frozen corn kernels
  • 1 (15.5 oz) can cannellini beans
  • 1 (14 oz) can diced tomatoes
  • 1 tablespoon brown sugar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chili powder
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon cayenne powder
  • 1/2 teaspoon pepper
  • the juice of one lemon
  • hot sauce (optional)

Continue reading Chicken and Brisket Brunswick Stew

Turmeric Chicken and Chickpea Soup

As the weather turns cooler, it seems like everyone around me is fighting a cold. My husband is currently feeling a bit under the weather, so I wanted to make him a nice comforting soup. Cooking Light had this recipe for Turmeric Chicken and Chickpea Soup in their November magazine and their timing is impeccable!

This soup is packed with antioxidant-rich ingredients including turmeric, ginger, and garlic. It also substitutes in chickpeas for noodles for added texture and fiber.

The chicken broth in the recipe is further enhanced with the addition of coconut milk at the end.

Even better, this soup comes together really quickly, and has a bunch of ingredients that you may already have on hand in your fridge and pantry.

Ingredients: (serves 6)

  • 1 tablespoon olive oil
  • 1.5 lbs boneless, skinless chicken thighs
  • 1 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large red bell pepper, seed and membranes removed, chopped
  • 1 medium onion, chopped
  • 2 teaspoons ground turmeric
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 4 cups unsalted chicken stock
  • 1 (15 oz) can unsalted chickpeas, rinsed and drained
  • 1 cup canned light coconut milk
  • 1/2 cup torn fresh basil
  • the juice of one 1 lime

Continue reading Turmeric Chicken and Chickpea Soup

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