Peruvian Roasted Chicken With Spicy Cilantro Sauce

This chicken is awesommmmmmme. Marinating it overnight makes for super flavorful meat (garlic. chile. soy sauce. oh my!). But the real winner here is the sauce. I could drink this stuff straight. I put it on everything in sight! The base is cilantro, jalapeño and feta, with a little garlic, lime juice, chile paste and spices. Whip it up in the blender — it’s got some serious heat to it, and so much flavor!

This is another great recipe from NYT Cooking. I made some roasted potatoes alongside, which I couldn’t resist dipping in cilantro sauce as well. The classic taste of roast chicken still gives you the home-y feel, but the sauce takes it to another level.

TW’s Tips

  • Adjust the heat of the green sauce down (by seeding and scraping out the jalapeño peppers) or up (by keeping the seeds and ribs intact. Careful — it’s spicy).
  • Make sure you get a good crisp on the chicken skin. Drizzle with oil as it calls for and if it still needs more crispiness when you’re almost done, broil it for a few minutes at the end.
  • If you particularly like certain chicken parts (thighs, breasts, legs) feel free to modify and use them instead of sticking to the whole chicken called for in the recipe
  • The dip would also be great with vegetables, on sandwiches, with chips…

Enjoy!

Peruvian Roasted Chicken With Spicy Cilantro Sauce

Ingredients

FOR THE CHICKEN:

  • 6 garlic cloves, finely grated or minced
  • 3 tablespoons soy sauce
  • 1 tablespoon aji amarillo paste or another chile paste such as sriracha or sambal
  • 1 tablespoon lime juice
  • 1 teaspoon aji panca paste or 1 teaspoon pasilla chile powder
  • 1 teaspoon Dijon mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon fine sea salt
  • 1 (3 1/2- to 4 1/2-pound) chicken, halved (see Note) or 4 pounds bone-in, skin-on chicken parts
  • Extra-virgin olive oil, as needed

FOR THE SAUCE:

  • 1 cup cilantro leaves and tender stems
  • 3 to 4 jalapeños, seeded and diced
  • ¼ cup/1 ounce crumbled feta cheese
  • 1 garlic clove, chopped
  • 1 ½ tablespoons lime juice, more to taste
  • 2 teaspoons chopped fresh oregano or basil
  • ¾ teaspoon fine sea salt, more to taste
  • ½ teaspoon Dijon mustard
  • ½ tablespoon aji amarillo or other chile paste (see headnote)
  • ½ teaspoon honey
  • ½ teaspoon ground cumin
  • ½ cup extra-virgin olive oil
  • Lime wedges, for garnish

Directions

For the marinade: In a large bowl, whisk together garlic, soy sauce, aji amarillo paste, lime juice, aji panca paste, mustard, cumin, pepper and salt.

Add chicken halves, turning to coat them all over with marinade. Cover and refrigerate at least 2 hours and up to 12 hours.

Heat the oven to 450 degrees. Remove chicken from marinade and pat dry with paper towels. Arrange skin-side up on a rimmed baking sheet and drizzle with oil.
Roast until skin is golden and chicken is cooked through, 35 to 45 minutes (if using chicken parts, remove the breasts after 25 to 35 minutes). Remove fro

m oven and let sit, loosely covered with foil, for 10 minutes before serving.

While chicken is roasting, make the sauce. In a blender, blend cilantro, jalapeños, feta, garlic, lime juice, oregano, salt, mustard, aji amarillo paste, honey, and cumin until smooth. With the motor running, slowly drizzle in oil until mixture is emulsified. Taste and adjust the seasonings with salt or lime juice or both.

Carve the chicken and serve with the sauce and lime wedges on the side.

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Braised Chicken With Artichokes and Mushrooms

I have been on a real kick cooking from the New York Times Cooking app/site. Planning ahead tip: I get their daily emails and flag dishes that look different to save to my “Recipe Box,” then scroll through when I’m looking for ideas for what to cook for the week.

This recipe for braised chicken with artichokes and mushrooms is amaaaazing…but also amazingly simple. I love anything I can make in one pot and then throw in the oven to finish it while I relax for a little while. (This is also great when you have company, so you can pop it in the oven right before they arrive and have time to relax and chat instead of slaving over the stove.) Braising in the oven gets such great flavors going, too. Before it goes in the oven, you need to brown up the chicken in the pan in a bit of butter to get a nice crust on it — then saute the mushrooms with some flour that will work as the base of the sauce. While the recipe called for two pans, I just used a Le Creuset pot to start — no skillet needed.

The sherry gives the sauce a nice acidity. Serve over rice, pasta, couscous…anything would work. I roasted up some green beans in the oven in the last 15 minutes of cooking. Delish!

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TW’s Tips

  • Use one pan — no need to dirty two
  • Make sure you get the pan nice and hot before you add the chicken to make sure it gets a nice brown sear on it — that’s where you get the good flavor!
  • You can also use boneless skinless chicken in this if you have that on hand. I actually used some on the bone and some boneless (call me crazy) since my husband prefers boneless (call HIM crazy — right?)
  • Double the artichokes — you’ll be glad you did

Enjoy!

Braised Chicken With Artichokes and Mushrooms

Ingredients

  • Salt
  •  Freshly ground black pepper
  • ½ teaspoon paprika
  •  One 3 pound chicken, cut into pieces (or 3 pounds bone-in, skin-on chicken pieces)
  • 6 tablespoons butter
  • 8 ounces mushrooms, quartered
  • 2 tablespoons flour
  •  cup chicken broth or bouillon
  • 3 tablespoons sherry
  • 1 (12-to-15-ounce) can artichoke hearts, drained

Directions

Preheat the oven to 375 degrees. Mix together 1 1/2 teaspoons of salt, 1/4 teaspoon pepper and the paprika and sprinkle on all sides of the chicken.

Melt 4 tablespoons of the butter in a large skillet over high heat. Brown the chicken prettily on all sides, in batches, adjusting the heat as needed. Transfer the chicken to a large Dutch oven or casserole.

Pour off the butter from the skillet, wipe it clean and return it to the heat. Add the remaining 2 tablespoons butter. When the butter starts to foam, add the mushrooms and sauté for about 5 minutes. Sprinkle the flour over them, stir in the chicken broth and the sherry and simmer for 2 to 3 minutes. Season to taste with salt and pepper.
Halve artichoke hearts and arrange them between the chicken pieces. Pour mushroom-sherry sauce over them and cook in the oven, covered, for 40 minutes to an hour.

Braised Chicken 
Thighs with Marinated Artichokes
 and Blackened Carrots

img_7695I love comfort food, but I also love some big, bold flavors, and this recipe for Braised Chicken 
Thighs with Marinated Artichokes
 and Blackened Carrots is right up that alley. Both of these beautiful dishes are from Food & Wine, and I whipped it up for my friend April and I for a weeknight catch-up. We were in heaven!

The chicken was absolutely divine — you brown and crisp up the skin in a skillet and then braise the thighs in the oven for an hour, so they are super juicy and fall right off the bone. I especially love braising olives and artichokes — it makes them so tender and sweet, and they absorb up the great flavor from the artichoke brine, garlic, sherry, lemon and fish sauce. It’s an amazing combo of acid, umami, salty and rich from the olive oil in the brine.

Look how beautiful that is!

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And the carrots! These were amazing — and it’s a must to make them with super fresh farmers market carrots, preferably smaller ones so they cook through faster. These are coated in an awesome spice mix including paprika, cayenne, garlic and oregano and topped with a vinaigrette of balsamic and honey. Wow, so much flavor happening and you get such a great sweetness from roasting them through in the oven. I could eat these as a meal on their own!

 

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TW’s Tips

  • When you eat the chicken, make up a bite that has a little bit of everything happening — chicken, olive, artichoke and lemon. Yes, lemon. Cut the entire slices, rind and all, into pieces and eat them — it’s such an awesome hint of bitterness alongside the other flavors. If you love tart, you will loooove this.
  • When the chicken is done, squeeze the garlic cloves out of the head of garlic and smash them up a bit in the sauce so you get that flavor all mixed in too.
  • I could have gone even heavier on artichokes in this one — don’t be afraid to add more.
  • I served this straight up, but you could definitely put it over rice to soak up some of the yummy sauce.
  • The carrots are blackened, so you may stir up quite a bit of smoke in the cooking of these — I sure did. And with all the spices, I was sneezing like crazy! Fair warning: open a window, turn on the hood and get the air moving around in the kitchen for these puppies — it’s worth it.
  • Don’t bother cutting of the ends of the carrots, just wash them well.

Enjoy!

Braised Chicken 
Thighs with Marinated Artichokes

Ingredients

  • 8 skin-on, bone-in chicken thighs (3 3/4 pounds)
  • Sea salt and pepper (see Note)
  • 1 tablespoon extra-virgin olive oil
  • 15 ounces marinated artichoke hearts, plus 1/4 cup brine from the jar
  • 1 cup Castelvetrano olives
  • 1 head of garlic, halved crosswise
  • 1 lemon, thinly sliced
  • 6 thyme sprigs
  • 1 cup chicken stock or low-sodium broth
  • 1/2 cup semidry sherry, such as amontillado
  • 1 tablespoon Asian fish sauce

Directions

Preheat the oven to 375°. Season the chicken all over with salt and pepper. In a large cast-iron skillet or black steel pan, heat the oil. Add half of the chicken skin side down and top the pieces (not the pan) with a pot lid; cook over moderate heat until browned and crisp, 5 to 7 minutes. Transfer skin side up to a large baking dish. Repeat with the remaining chicken. Scatter the artichoke hearts, olives, garlic, lemon slices and thyme in the baking dish.

Pour off the fat from the skillet. Add the artichoke brine, stock, sherry and fish sauce; bring to a boil. Stir in 1 teaspoon of salt, then pour the mixture around the chicken. Cover tightly with foil and braise in the oven for 1 hour, until the chicken is very tender.

Uncover and increase the oven temperature to 400°. Roast the chicken for 15 minutes longer, until the skin is crisp.

Discard the thyme. Transfer to plates and serve.

Blackened Carrots

Ingredients

  • 2 teaspoons sweet paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon cayenne
  • 1 teaspoon garlic powder
  • 4 tablespoons unsalted butter, melted
  • 1 1/4 pounds medium carrots, halved lengthwise
  • 2 tablespoons canola oil
  • Kosher salt
  • Pepper
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil

Directions

Preheat the oven to 375°. In a small bowl, whisk the paprika with the oregano, cayenne and garlic powder. Spread on a rimmed baking sheet and toast in the oven for 2 minutes, until the spices are fragrant.

Put the butter in a shallow bowl. Dip the cut side of each carrot in the butter and then coat in the spice mixture, pressing to help the spices adhere; transfer to a plate.

In a large cast-iron skillet, heat the canola oil until shimmering. Working in batches if necessary, add the carrots cut side down in a single layer and season with salt and pepper. Cook over high heat until blackened on the bottom, about 2 minutes. Transfer the skillet to the oven and roast for 12 to 15 minutes, until the carrots are just tender.

Meanwhile, in a small bowl, whisk the vinegar and honey. Whisk in the olive oil, then season with salt and pepper. Transfer the carrots to a platter and drizzle with the vinaigrette.

Turmeric Chicken and Rice

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Helllooo, one-pot dish. This is an awesome take on the basic chicken and rice, taken up a level with turmeric, a great earthy, slightly bitter spice that goes really well alongside the cumin, curry and cinnamon in this recipe. The rice is flavored up with onion, fresh ginger and tomatoes, with some funk from fish sauce. With a little fresh lime to brighten this up, it’s such a simple dinner, and super delicious.

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TW’s Tips

  • Instead of bone-in chicken, I used boneless chicken breasts and cut down the browning time a bit to account for that. I bet this would be even better and more flavorful with skin-on, bone-in chicken though.
  • If you don’t feel like using fresh tomatoes, a can of diced tomatoes would work in a pinch.
  • I cooked this in a Le Creuset, which worked beautifully
  • I served this alongside an eggplant/mint/walnut side — but a green salad would also work

Enjoy!

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Turmeric Chicken and Rice

Ingredients

  • One 4 1/2-pound chicken, cut into 8 pieces
  • Kosher salt
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons ground turmeric
  • 1 small onion, chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 plum tomatoes, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups jasmine rice
  • 3 bay leaves
  • 1 1/2 tablespoons Asian fish sauce
  • 3 cups chicken stock
  • Plain whole yogurt, sliced cucumbers, mint leaves and lime wedges, for serving

Directions

Season the chicken with salt and pepper. In a large enameled cast-iron casserole or Dutch oven, melt the butter and sprinkle with the turmeric. Add the chicken skin side down and cook over moderately high heat, turning once, until browned on both sides, 8 minutes total. Transfer the chicken to a plate.

Add the onion, ginger and garlic to the casserole and cook, stirring occasionally, until starting to brown, about 5 minutes. Add the tomatoes, curry powder, cinnamon, cumin and rice and stir constantly until fragrant, about 1 minute. Return the chicken to the pot, skin side up. Add the bay leaves, fish sauce and chicken stock and bring to a boil over high heat.

Cover and simmer over low heat for 10 minutes. Adjust the lid to cover partially and simmer until the rice is cooked, 10 to 15 minutes longer. Remove from the heat, uncover and let stand for 5 minutes. Serve with yogurt, cucumbers, mint and lime wedges.

Chicken and Wild Mushrooms

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It’s starting to get chilly here in New York, and this is a great warm-you-up meal to kick off it’s-really-fall. I am a HUGE fan of mushrooms, and this Ina Garten recipe calls for a whole slew of them, alongside some delicious chicken in an awesome wine, sherry, garlic and thyme-flavored sauce. It’s FULL of goodness.

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It’s also a one-pot meal, which makes me happy. I can’t say enough about the beauty of cooking this in a Le Creuset dutch oven. If you don’t have one, it’s absolutely worth the investment. It’s a pure joy to cook in this thing, and it cleans up so easily, you won’t believe it. Because it heats evenly and holds heat well, everything you cook is just better. Period. And it goes beautifully from stovetop to oven. I’m a little obsessed with it.

TW’s Tips

  • Most grocery stores will sell chicken broken down into 8 pieces so you don’t have to do it yourself. It’s a bit cheaper if you’re hacking into it yourself, but paying a little more is worth it if you don’t want to deal with it.
  • You could also use just chicken thighs and legs or any combo that speaks to you.
  • Make sure you get a good sear on the chicken. When you put it in the pot, don’t move it around. Let it sit and get a nice crust on it — more flavor.

Serve this with some rice and a side vegetable, such as my favorite chili garlic broccoli. Curl up on the couch and enjoy!

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Chicken and Wild Mushrooms

Ingredients

  • 2 (3 1/2- to 4-pound) chickens, cut in eighths
  • Kosher salt and freshly ground black pepper
  • All-purpose flour
  • 1/2 cup good olive oil
  • 8 whole garlic cloves
  • 1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
  • 8 sprigs fresh thyme, tied with kitchen string
  • 1/4 cup dry sherry
  • 1 tablespoon minced garlic (3 cloves)
  • 2 cups white wine, such as Pinot Grigio
  • 2 cups good chicken stock, preferably homemade
  • 3 tablespoons unsalted butter, at room temperature

Directions

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Slow-Cooker Indian Butter Chicken

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You’ve gotta love a great crock pot meal, especially when the weather heats up and you really don’t want to turn on the oven. This is one I’ll be coming back to — it’s spicy, flavorful and suuuuper easy. If you love Indian food, you’ll love this. It combines boneless chicken thighs, potatoes and onion in a rich sauce spiced with garam masala, cinnamon and some spicy chile peppers. The addition of cilantro at the end is the perfect freshness.

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TW’s Tips

  • I forgot to add the cream (oops!) and it was great without.
  • For the accompanying naan, toast it up over a gas burner using some tongs.
  • Serve with rice and a side salad. I went with avocado, tomato and cucumber.

Enjoy!

Slow-Cooker Indian Butter Chicken

Ingredients

  • 3 pieces naan bread
  • 1 red onion, halved and thinly sliced
  • 1 pound baby red-skinned potatoes, halved or quartered if large
  • 1 Fresno chile or red jalapeno pepper, halved lengthwise, seeded and sliced
  • 1 small bunch cilantro, leaves and tender stems separated, chopped
  • 1 1/2 pounds skinless, boneless chicken thighs (about 6)
  • 1 tablespoon garam masala
  • Kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter, cut into pieces
  • 1 cinnamon stick
  • 1 15 -ounce can tomato sauce
  • 1/2 cup heavy cream (TW: I forgot to add this and it was great without!)
  • Kosher salt

Directions
Crumble 1/2 piece naan into coarse crumbs; transfer to a 6-quart slow cooker. Add the red onion, potatoes, chile and cilantro stems. Arrange the chicken thighs in a single layer over the vegetables and sprinkle with the garam masala, 3/4 teaspoon salt and a few grinds of pepper. Dot with the butter and add the cinnamon stick. Pour the tomato sauce over the top. Cover and cook on low, 7 hours.

Uncover and switch to the warm setting or turn off. Gently stir in the heavy cream, breaking the chicken into large chunks; let stand 10 minutes. Stir in the cilantro leaves and season with salt. Serve with the remaining naan.

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon and Radicchio

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I hope everyone had an amazing Memorial Day — I spent mine in New Hampshire hanging out with my parents and grandmothers. It was super relaxing and I got in lots of crossword time with my Dad, had lunch with my Grams and got to meet a dear friend’s daughter for the first time.

Weekends like this are best for cookouts, which I don’t get to do much of in NYC. This recipe is one you can do on the grill, but you can also make do with a grill pan on the stove if needed (and I do need most times!). And just check out how beautiful it looks plated up!

The secret to this Tyler Florence recipe is a really awesome vinaigrette loaded with garlic, parsley, lemon and thyme, and the perfect juxtaposition of the juicy chicken alongside the bitter radicchio with some great acid from the balsamic and the lemon. I love what grilling does to the radicchio, giving it a nice char and sweetness, and same with grilled lemon — it adds a little something that you don’t get from it when it’s raw.

TW’s Tips

  • You can make the vinaigrette a day ahead; keep in the fridge and bring to room temp before using.
  • The recipe calls for one chicken broken into parts; I love chicken legs so I used a big pack of legs for this, just aim for about 4 pounds of meat

Enjoy this chicken with some of your favorite grill sides — or make it a meal in itself.

Grilled Chicken with Garlic-Herb Dressing and Grilled Lemon and Radicchio

Ingredients

  • 2 heads garlic, cut in 1/2 horizontally
  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 2 whole fresh thyme sprigs, plus leaves from 6 sprigs
  • 2 lemons, juiced, plus 2 lemons, halved
  • About 1 bunch flat-leaf parsley, leaves chopped
  • 1 (4 to 4 1/2-pound) chicken, cut into 10 pieces (or any combination — I used just legs)
  • Freshly ground black pepper
  • 2 heads radicchio, preferably Treviso, cut into quarters
  • 1 tablespoon balsamic vinegar

Directions

Preheat the oven to 400 degrees F. Cut a piece of aluminum foil about 12 inches long.

Put the garlic on 1/2 of the foil, sprinkle with salt and pepper, drizzle in some olive oil, and add 2 sprigs of thyme. Fold the foil enclosing the garlic, making a pouch, and add a couple teaspoons of water. Fold the foil over the garlic to enclose and fold in the edges 2 or 3 times to seal. Put the package in the oven and roast for 30 minutes, or longer, until the garlic is soft. Open the package and let the garlic cool a bit, then squeeze out the cloves into a food processor or blender. Add 1/2 cup olive oil, the lemon juice, parsley, and thyme leaves and puree to make a thick vinaigrette.

Preheat an outdoor gas or charcoal grill to medium heat.

Rinse the chicken and pat dry with paper towels. Put the pieces in a bowl, sprinkle with salt and pepper, and drizzle with olive oil; toss to coat with the seasonings and then refrigerate while you get everything else together.

Put the radicchio in another bowl, drizzle with olive oil, balsamic vinegar. Sprinkle with salt and pepper and toss; set aside.

When you’re ready to cook, take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface.

Season with salt and pepper and place the radicchio quarters on the preheated grill. Cook the radicchio for about 2 minutes per side until it has a nice char; pull it off the grill, place into a bowl, cover with plastic wrap, and set aside to steam and finish cooking.

Then put the chicken on the grill, skin side down, and grill. Grill the chicken for about 20 minutes, turning once, then baste with about half of the vinaigrette and keep cooking until an instant-read thermometer stuck into the thickest part of the thigh reads 160 degrees F and the chicken is nice and caramelized all over, 15 to 20 more minutes. During the last few minutes, throw the lemon halves on the grill, cut sides down, and cook until just marked and smoky.

To serve, separate the radicchio into individual leaves in a big bowl. Add the chicken and the rest of the dressing and toss well. Serve with grilled lemon halves, squeeze the lemon over the chicken, and top with reserved dressing.