CATEGORIES: Baking, Breakfast, Beef, Chicken, Fish, Lamb, Pasta, Pork, Ramen, Vegetarian

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Hainanese Chicken Rice

Ingredients, for 6 servings
    •        3 lb (1.3 kg) whole chicken, giblets removed
    •        ¼ cup (60 g) kosher salt, divided
    •        4 inch pieces fresh ginger, peeled and cut into ¼-inch (6 mm) slices
    •        1 bunch fresh scallion
    •        1 gal (3.7 L) cold water, plus more as needed
    •        2 tablespoons sesame oil
    •        ¼ cup (60 mL) sesame oil
    •        2 tablespoons chicken fat, chopped
    •        2 cloves garlic, minced
    •        1 tablespoon fresh ginger, minced
    •        1 teaspoon kosher salt
    •        2 cups (400 g) long grain rice, rinsed and drained
    •        2 cups (480 mL) reserved chicken poaching broth
    •        2 tablespoons sambal
    •        2 tablespoons sriracha
    •        2 teaspoons sugar
    •        1 tablespoon garlic, minced
    •        1 tablespoon fresh ginger, minced
    •        1 tablespoon lime juice
    •        2 tablespoons reserved chicken poaching broth
    •        2 tablespoons fresh ginger, grated
    •        2 tablespoons garlic, finely minced
    •        kosher salt, to taste
    •        3 tablespoons peanut oil
    •        1 tablespoon rice vinegar
    •        reserved fried garlic and ginger
    •        1 tablespoon oyster sauce
    •        3 tablespoons dark sweet soy sauce
    •        1 tablespoon light soy sauce
    •        2 tablespoons reserved chicken poaching broth
    •        2 cucumbers, thinly sliced, for serving
    •        1 bunch fresh cilantro, for serving


  1. To clean the chicken, rub all over with a handful of kosher salt, getting rid of any loose skin. Rinse the chicken well inside and out. Pat dry with paper towels.

  2. Remove any excess fat from the chicken and set aside for later.

  3. Season the chicken generously with salt. Stuff the chicken cavity with the ginger slices and scallions.

  4. Place the chicken in a large stock pot, cover with cold water by 1 inch (2 cm), and season with salt to taste.

  5. Bring to a boil over high heat, then immediately reduce the heat to low to maintain a simmer. Cover and cook for about 30 minutes, or until the internal temperature of the chicken reaches 165°F (75°C). Remove the pot from the heat.

  6. Remove the chicken from the pot, reserving the poaching liquid for later, and transfer to an ice bath for 5 minutes to stop the cooking process and to keep the chicken skin springy. Discard the ginger and green onion.

  7. After it’s cooled, pat the chicken dry with paper towels and rub all over with sesame oil. This will help prevent the chicken from drying out.

  8. In a large wok or skillet, heat ¼ cup (60 ml) of sesame oil over medium-high heat. Add 2 tablespoons of reserved chopped chicken fat, the garlic, ginger, and salt, and fry until aromatic, about 10 minutes.

  9. Reserve ¼ of the fried garlic mixture, then add the rice to the remaining fried garlic and stir to coat. Cook for 3 minutes.

  10. Transfer the rice to a rice cooker and add 2 cups (480 ml) of reserved poaching broth. Steam the rice for 60 minutes, or until tender.

  11. While the rice is cooking, carve the chicken for serving.

  12. Make the chili sauce: combine the sambal, Sriracha, sugar, garlic, ginger, lime juice, and chicken broth in a small bowl and stir to incorporate.

  13. Make the ginger garlic sauce: in a small bowl, combine the ginger, garlic, salt, peanut oil, and rice vinegar, and stir to incorporate.

  14. Make the soy sauce: in a small bowl, combine the reserved fried garlic and ginger with the oyster sauce, dark soy sauce, light soy sauce, and chicken broth, and stir to incorporate.

  15. Serve the sliced chicken with the rice, dipping sauces, sliced cucumbers, and fresh cilantro.



Chicken Supremes in Vermouth

From "Private Collection: Junior League of Palo Alto"


  • 3 whole chicken breasts, boneless
  • 1 teaspoon cinnamon
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon white pepper
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 tablespoons chopped chives
  • 2/3 cup heavy cream
  • 1/2 cup dry vermouth
  • Chopped parsley


To ensure the delicate quality of the supremes, it is very important that the breasts be at room temperature before preparing.

Preheat oven to 300 degrees. Mix the 5 seasonings together on a sheet of waxed paper, then pat into breasts. Heat butter and oil in a heavy skillet. Saute breasts over medium-low to low heat for 1 minute per side, just until opaque. Place in a shallow baking dish and bake, uncovered, for 10 minutes (15 minutes if breasts are very thick).

Using same skillet, saute chives for 30 seconds. Add cream and vermouth, stirring with a flat whisk. Increase heat to medium and let simmer several minutes to thicken slightly.

Place chicken on a warm platter. Pour sauce over and sprinkle with chopped parsley.

Menu suggestion: Wonderful when served with wild rice and baby carrots.


Warm Chicken Salad


Warm Chicken Salad


  • 2 pounds (900g) chicken thighs, bone in and skin on (or 3 cups/ 405g leftover roast chicken)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 1/2 cup (120ml) extra-virgin olive oil
  • 6 cups (120g) red leaf or Bibb lettuce, torn into large bite-size pieces
  • 1 cup (225g) boiled potatoes, cut into chunks or slices
  • 1 tablespoon chopped fresh chives

1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry and season well with salt and pepper. Lay the chicken, skin side up, on a rimmed baking sheet and bake for 1 hour, until the chicken is tender and the skin is crisp and brown. Cool slightly and store in the fridge for up to 5 days.

2 The day of: In a small bowl, whisk the vinegar with ½ teaspoon salt and a few grinds of pepper. Slowly drizzle in the olive oil, whisking constantly. Taste and adjust the seasoning.

3 Arrange a bed of lettuce on a platter. Remove the cooked chicken from the bones and shred into bite-size pieces (including the skin).

4 Put half of the vinaigrette in a large heavy nonreactive pan over medium heat. When it’s hot, add the chicken and potatoes. Cook, turning gently with a spatula from time to time, until the chicken and potatoes are warmed through, 3 to 5 minutes.

5 Drizzle a few spoonfuls of the remaining vinaigrette over the lettuce and then pile the chicken and potatoes on top. Sprinkle the chives over everything and serve immediately, with the rest of the vinaigrette on the side.



Rosy Chicken


  • 4 pounds (1.8kg) bone-in, skin-on chicken thighs or legs
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 large cloves garlic, finely chopped
  • 2 large tomatoes (about 12 ounces), chopped
  • 2 cups (300g) cherry tomatoes
  • 3 thyme sprigs
  • 1/2 teaspoon red pepper flakes
  • 10 fresh basil leaves, chopped
  • 2/3 cup (160ml) dry, fruity rosé
  • Rice, Oven-Roasted Polenta, or crusty bread for serving

1 Heat the oven to 375 ° F (190 ° C). Pat the chicken dry with paper towels and season with salt and pepper.

2 Put 1 tablespoon of olive oil, the garlic, and the chopped tomatoes in a baking dish large enough to hold all of the chicken in one layer. Arrange the chicken, skin side up, on top. Scatter the cherry tomatoes over the chicken, tucking them into the crevices wherever they’ll fit.

3 Add the thyme sprigs to the dish and sprinkle the pepper flakes and basil evenly over the chicken, followed by more salt and pepper. Pour the rosé gently into the crevices, being careful not to splash the chicken. Drizzle the remaining 2 tablespoons olive oil over everything.

4 Bake the chicken, uncovered, until the skin is crisp and the tomatoes have slackened and started to caramelize, about 1 hour.

5 If the sauce seems thin, transfer the chicken to a plate and turn up the heat for a few minutes; let the sauce boil until it thickens and becomes glossy. Discard the thyme sprigs, taste, and adjust the seasoning.

6 Return the chicken to the sauce and let cool. Cover and refrigerate in the pan for up to 5 days.

7 The day of: Reheat the chicken in the pan in a 250 ° F (120 ° C) oven for about 20 minutes. Serve with rice, polenta, or crusty bread.


Chicken Cutlets with Charmoula and Preserved Lemon


Chicken Cutlets with Charmoula and Preserved Lemon


  • 1 cup (20g) packed fresh flat-leaf parsley leaves
  • 1 cup (20g) packed fresh cilantro leaves and stems
  • 2 scallions, trimmed and chopped
  • 1 clove garlic, peeled
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • 3/4 teaspoon kosher salt
  • Large pinch of Aleppo pepper or crushed red pepper flakes
  • Finely grated zest of 1 lemon
  • 3/4 cup (175ml) extra-virgin olive oil
  • 2 tablespoons red wine vinegar


  • 6 boneless, skinless chicken cutlets
  • 3 tablespoons chopped preserved lemon
  • Salt and freshly ground black pepper

1 To make the charmoula, combine the parsley, cilantro, scallions, garlic, cumin, cinnamon, salt, Aleppo pepper, and lemon zest in the bowl of a food processor. With the machine running, add the olive oil in a slow, steady stream, stopping once or twice to scrape down the sides of the bowl. Pulse in the vinegar. The charmoula should be loose enough to drop from a spoon; if not, add more oil. Taste and adjust the seasoning. Store one-third of the charmoula in a container for the grain salad and other uses. Set aside the remaining charmoula while you prepare the chicken cutlets.

2 Flatten the chicken cutlets between sheets of parchment paper until 1/3 inch (8mm) thick. Mix half of the reserved charmoula with the preserved lemon and spread it all over the cutlets. Cover and place in the fridge until you’re ready to eat. Reserve the remaining charmoula for serving.

3 The day of: Heat the grill to medium-high. Grill the cutlets, turning once when the bottom side is browned and cooked around the edges, about 3 minutes. Grill until just cooked through, another 3 minutes, then put the cutlets on a serving platter. Top with a few spoonfuls of the reserved charmoula and season with salt and pepper.



Chicken Fingers


  • 1 1/2 cups (190g) all-purpose flour
  • Salt and freshly ground black pepper
  • 3 cups (215g) panko
  • 1 cup (100g) grated Parmesan
  • 3 teaspoons finely chopped fresh oregano
  • 6 large eggs
  • 3 pounds (1.4kg) boneless, skinless chicken thighs (or breasts), cut lengthwise into 1-inch strips
  • Vegetable oil
  • About 4 tablespoons unsalted butter

1 Heat your oven to 450 ° F (230 ° C). Put the flour in a medium bowl and season generously with salt and pepper— stir through with a fork.

2 Put the panko in a second medium bowl, add the Parmesan and oregano, and season generously with salt and pepper. Stir through until everything is well-combined.

3 Crack the eggs into a third bowl and beat them lightly with the fork. You will need two large baking sheets for cooking the chicken. If you have a third baking sheet, use it to set the coated chicken on top of; otherwise use a couple of large plates. Drop a handful of the chicken strips into the seasoned flour, toss to coat, then shake off any excess. Dip them all at once in the egg mixture, folding them into the egg to thoroughly coat them; and then in the panko, pressing lightly so that the panko adheres. As you finish each handful, set them out on the baking sheet or plates. Doing this a handful at a time is a little messier but much faster; get in there and give it a try!

4 Generously coat the base of two baking sheets with vegetable oil; add two tablespoons butter to each. Place the baking sheets in the oven to heat. When the butter has finished foaming and just starts to brown, gently lay the chicken strips on the baking sheets. Cook for 10 minutes, until the bottoms are golden brown and crispy. Use tongs to turn them over and cook for another 10 minutes, until both sides are evenly browned and the chicken is cooked through. Add more butter and oil as needed.

5 Let the chicken fingers cool, then store in a covered container in the fridge.

6 The day of: Reheat the chicken fingers uncovered on a baking sheet in a 300 ° F (150 ° C) oven.



Arroz Caldo


Arroz Caldo


  • Boneless chicken, julienned
  • A pinch of saffron
  • Garlic
  • Ginger
  • Yellow Onions
  • Salt
  • White Pepper
  • 2 tbsp powder chicken broth
  • 1 cup rice (washed)
  • 1 carton liquid chicken broth
  • 2 cans quail eggs
  • Condiments: green onions, toasted garlic, lemon


  1. Toast a pinch of saffron then remove and set aside
  2. Saute garlic, ginger, yellow onions and chicken
  3. Add a pinch of salt and 2 tbsp of powder chicken broth
  4. Add rice, saffron and white pepper
  5. Continue to saute, then add the liquid chicken broth. Add water if desired.
  6. Add quail eggs
  7. Top with green onions, toasted garlic and lemon to taste.


Crockpot Chicken Gnocchi Soup


Crockpot Chicken Gnocchi Soup

Ingredients (serves 8-10):

  • 1 lb. boneless skinless chicken breasts
  • 2 cups mirepoix (just a simple mixture of chopped onions, celery, and carrots)
  • 1-2 teaspoons dried basil
  • 1-2 teaspoon Italian seasoning
  • 1 teaspoon poultry seasoning
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 3 tablespoons cornstarch dissolved in 2 tablespoons water
  • 2 12 ounce cans evaporated milk
  • 2 1lb. packages (about 4 cups)
  • 6 slices bacon
  • 2-3 cloves garlic, minced
  • 5 ounces fresh baby spinach


  1. Place the chicken, mirepoix, basil, Italian seasoning, poultry seasoning, salt, and broth in a crockpot or slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours. Shred the chicken directly in the crockpot.
  2. Add the cornstarch mixture, evaporated milk, and gnocchi. Stir and replace cover. Cook another 45 minutes - 1 hour until the soup has thickened and the gnocchi has softened.
  3. While the soup is thickening, cut the bacon into small pieces and fry until crispy. Drain on paper towels and wipe most of the bacon grease out of the pan, leaving just a little bit for the spinach/garlic. Add the garlic and saute for one minute. Add the spinach and stir until wilted. Remove from heat. Add the bacon and spinach to the crockpot. Stir to combine.
  4. Add any additional liquid as needed (I added about a cup of water once it started to thicken) and season again with salt and pepper as needed.



Roast Chicken with Potatoes and Olives



  • 1 bay leaf, crushed
  • 1 teaspoon fennel seeds
  • ½ teaspoon crushed red pepper flakes; plus more for serving (optional)
  • 1½ pound fingerling potatoes, halved
  • ½ cup pitted Kalamata olives
  • 4 tablespoons olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 4 chicken legs (thigh and drumstick; about 3 lb.)
  • ½ cup fresh flat-leaf parsley leaves with tender stems
  • 1 teaspoon finely grated lemon zest

Preparation: active 15 mins, total: 1 hour

  • Preheat oven to 450°. Pulse bay leaf, fennel seeds, and ½ tsp. red pepper flakes in spice mill until finely ground.

  • Toss potatoes, olives, 2 Tbsp. oil, and half of spice mixture in a large bowl; season with salt and pepper.

  • Place chicken on a rimmed baking sheet and rub with remaining 2 Tbsp. oil; season with salt and pepper and rub with remaining spice mixture.

  • Arrange potato mixture around chicken. Roast until potatoes are fork-tender, chicken is cooked through, and skin is crisp, 35–45 minutes. Serve chicken and potato mixture topped with parsley, lemon zest, and more red pepper flakes, if desired; spoon pan juices around.



Vinegar-Marinated Chicken with Buttered Greens and Radishes

Ingredients: Makes 4

  • 2 pounds skin-on bone-in chicken thighs
  • Kosher salt and freshly ground black pepper
  • ¼ cup plus 1 tablespoon distilled white vinegar
  • 1 tablespoon vegetable oil
  • 2 tablespoons unsalted butter
  • 8 radishes, quartered, halved if small
  • 1 bunch mustard greens, leaves torn
  • 4 tablespoons tarragon leaves, divided

Preparation: active, 25 mins  Total: 55 mins

  • Season chicken with salt and pepper and place in a large baking dish. Pour ¼ cup vinegar over chicken and let sit 15–20 minutes. Remove chicken from marinade and pat skin dry. Reserve baking dish (no need to wipe it out).

  • Preheat oven to 400°. Heat oil in a large skillet over medium. Working in batches, cook chicken, skin side down, until skin is golden brown and crisp, 8–10 minutes; turn and cook until other side is just browned, about 4 minutes. Transfer chicken to reserved baking dish; reserve skillet. Bake chicken until cooked through and an instant-read thermometer inserted into thickest part registers 165°, 10–12 minutes.

  • Meanwhile, heat butter in same skillet over medium-high. Add radishes, season with salt and pepper, and cook, stirring occasionally, until radishes are browned and tender, about 5 minutes. Add mustard greens and toss to coat; season with salt and pepper. Cook, stirring occasionally, until mustard greens are just wilted, about 2 minutes (they should still have some spring in their step). Add 2 Tbsp. tarragon and remaining 1 Tbsp. vinegar; toss to combine.

  • Serve greens and radishes with chicken topped with remaining 2 Tbsp. tarragon.



Crispy Chicken Thighs with Bacon and Wilted Escarole

Ingredients: Serves 4

  • 4 large skin-on, bone-in chicken thighs (about 1½ pounds total)
  • Kosher salt, freshly ground pepper
  • 1 tablespoon vegetable oil
  • 4 slices bacon, coarsely chopped
  • 1 shallot, finely chopped
  • ½ teaspoon crushed red pepper flakes, plus more for serving
  • 1 head of escarole, torn into large pieces
  • 1 lemon, quartered

Preparation: Total: 45 mins

  • Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10–12 minutes. Turn chicken over and cook until cooked through, 8–10 minutes longer. Transfer thighs to a cutting board or large plate.

  • Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and ½ tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier). 

Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.



Kimchi-Braised Chicken with Bacon

Ingredients: Serves 4

  • 1 tablespoon vegetable oil

  • 4 ounces slab bacon, sliced ¼ inch thick, cut crosswise into 1-inch pieces

  • 1 3½–4-pound chicken, cut into 10 pieces; or 4 chicken legs, drumsticks and thighs separated, plus 2 skin-on, bone-in breasts, cut crosswise

  • Kosher salt, freshly ground pepper

  • 8 garlic cloves, lightly crushed

  • 1 pint cherry tomatoes

  • 1 cup dry white wine

  • 2 cups kimchi with juices, divided

  • 6 ounces wide egg noodles

  • 2 tablespoons unsalted butter

  • 2 tablespoons sliced chives, divided


Heat oil in a large Dutch oven or skillet over medium and cook bacon, turning occasionally, until brown and lightly crisped, 5–8 minutes. Transfer to a plate. 

Season chicken generously with salt and pepper. Cook, skin side down, in bacon drippings, until skin is very deep golden brown, 12–15 minutes. Transfer to plate with bacon, placing skin side up. 

Add garlic and tomatoes to same pot and cook, stirring occasionally, until garlic is lightly browned and tomatoes have burst, about 5 minutes. Add wine, scraping up browned bits. Bring to a boil and cook until reduced by three-fourths. 

Add half of kimchi and nestle bacon and chicken, skin side up, into tomatoes (make sure chicken skin is above surface of liquid to keep it crispy). Bring to a simmer and cook, reducing heat if needed, until chicken is tender and cooked through, 45–60 minutes. 

Transfer chicken back to plate and bring braising liquid to a simmer; cook until slightly thickened, 8–10 minutes.

Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.

Return noodles to pasta pot and add butter and ¼ cup pasta cooking liquid. Toss, adding more pasta cooking liquid as needed, until pasta is coated with buttery sauce. Season with salt and pepper. 

Stir remaining kimchi into chicken braising liquid; season with salt and pepper. Place chicken, skin side up, in braising liquid. Sprinkle half of chives over chicken and half over noodles; toss noodles to combine.

Serve chicken and tomato-kimchi sauce over buttery noodles.


Chicken Adobo


Chicken Adobo

Serves 2


  • 4 (5-7 oz) bone-in, skin on chicken thighs, trimmed
  • 2 tablespoons soy sauce
  • 3/4 cup coconut milk
  • 1/2 cup water
  • 1/3 cup cider vinegar
  • 4 garlic cloves, peeled
  • 2 bay leaves
  • 1 teaspoon pepper
  • 1 scallion, sliced


  1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes or up to an hour.
  2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 10-inch nonstick skillet and set aside soy sauce.
  3. Place skillet over medium-high heat and cook until chicken skin is browned, 10 minutes. While chicken is browning, whisk coconut milk, water, vinegar, garlic, bay leaves, and pepper into soy sauce.
  4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to a boil. Reduce heat to medium-low and simmer uncovered, for 15 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, 15-20 minutes longer. Transfer chicken to platter and tent loosely with aluminum foil.
  5. Discard bay leaves. Return sauce to simmer and cook until slightly thickened and reduced, about 2 minutes.



Herbes de Provence Chicken


  • 4 split chicken breasts with skin
  • 1 cup dry white wine
  • 4 tablespoons melted butter
  • 3 tablespoons honey
  • 1 tablespoons arrowroot starch
  • 2 teaspoons French Grey Sea Salt
  • 1/2 cup chicken stock
  • ground white or black pepper
  • 3 teaspoons Herbes de Provence


Preheat oven to 425. Wash and pat dry chicken. Mix honey and melted butter together and add Herbes de Provence, salt, and pepper. Pour over chicken and toss to cover. Add wine. Bake for about 45 minutes, covering with foil if it starts to burn. Once fully cooked, remove from oven and place on a plate to rest.

Simmer liquid for three minutes. In a separate bowl, whisk arrowroot starch and chicken stock together and pour into simmering liquid. Whisk until thickened. Serve chicken with your pan gravy and favorite sides. 



Za’atar Roast Chicken with Green Tahini Sauce




  • 2 cloves garlic, smashed
  • 1 cup (lightly packed) flat-leaf parsley leaves with tender stems
  • 1/2 cup tahini
  • 1/4 cup fresh lemon juice
  • Kosher salt


  • 2 large skin-on, bone-in chicken breasts and 2 skin-on, bone-in chicken legs
  • 2 medium red onions, thinly sliced
  • 2 cloves garlic smashed
  • 1 lemon, thinly sliced, seeds removed
  • 1 tablespoon ground sumac
  • 1 1/2 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 cup low-sodium chicken broth or water
  • 1/4 cup olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons za’atar
  • 2 tablespoons unsalted butter
  • 1/4 cup pine nuts
  • 6 pieces lavash or other flatbread



Pulse garlic, parsley, tahini, lemon juice, and ½ cup water in a food processor, adding more water if needed, until smooth (sauce should be the consistency of a thin mayonnaise); season with salt.


Preheat oven to 400°. Toss chicken, onions, garlic, lemon, sumac, allspice, cinnamon, broth, and 1/4 cup oil in a large resealable plastic bag; season with salt and pepper. Chill at least 2 hours.

Place chicken, onions, garlic, and lemon on a rimmed baking sheet, spooning any remaining marinade over and around chicken. Sprinkle with za’atar and roast until chicken is browned and cooked through, 45–55 minutes.

Meanwhile, melt butter in a small skillet over medium-high heat. Add pine nuts and cook, stirring often, until butter foams, then browns, and nuts are golden brown (be careful not to burn), about 4 minutes; season with salt.

Slice chicken breasts, if desired. Serve chicken with roasted onion and lemon, topped with pine nuts, with green tahini sauce and lavash.



Madhur's Chicken Tikka Masala

Serves 4-6


For the chicken tikka:

  • 675g boneless, skinless chicken thighs or breasts, cut into (1 inch) chunks
  • 1 1/4 tsp salt
  • 3 tbsp lemon juice
  • 1 tbsp peeled, finely grated root ginger
  • 2 garlic cloves, finely grated or crushed
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 - 3/4 tsp chili powder
  • 6 tbsp whipping cream
  • 1/2 tsp garam masala
  • 3 tbsp olive or sunflower oil

For the masala:

  • 4 tbsp olive or sunflower oil
  • 140 g (5oz) onions, halved and finely sliced
  • 1 tbsp peeled, finely grated root ginger
  • 5 - 6 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1/2 tsp turmeric
  • 3/4 tsp chili powder
  • 2 tsp paprika
  • 4 tbsp yogurt
  • 2 medium tomatoes, peeled and very finely chopped
  • 350 ml chicken stock
  • 1/4 tsp salt, or to taste
  • 1/4 tsp garam masala
  • 4 tbsp chopped coriander leaves


Start by marinating the chicken tikka. Put the chicken in a non-reactive bowl and rub in the salt and lemon juice. Prod the chicken pieces lightly with the tip of a knife and rub the seasonings in again, then set aside for 20 minutes. Add the ginger, garlic, cumin, paprika, chili powder, cream and garam masala. Mix well, cover, and refrigerate for six to eight hours (longer will not hurt).

When you’re ready to cook, make the masala: pour the 4 tablespoons of oil into a large, preferably non-stick, lidded pan and set it over a medium-high heat. When the oil is hot, put in the onions. Stir and fry until they brown, six or seven minutes. Add the ginger and garlic and continue to fry, stirring, for a minute. Add the ground coriander, turmeric, chili powder and paprika. Stir for 10 seconds, then add a tablespoon of the yogurt. Stir and fry until it is absorbed. Add the remaining yogurt in this way, a tablespoon at a time.

Now put in the tomatoes. Fry them for three or four minutes, or until they turn pulpy. Add the stock and salt, and bring to a simmer. Cover, reduce the heat to low, and simmer gently for 15–20 minutes. The sauce should turn thick. Stir in the garam masala and coriander leaves, taste for balance of seasonings and add more salt if you need it.

Shortly before you eat, preheat the grill to its highest setting. Thread the chicken on to two to four skewers (the flat, sword-like ones are best). Brush with the 3 tablespoons of oil and balance the skewers on the rim of a shallow baking tray, so that the meat is suspended and does not touch the tray. Place about 5 inches from the source of heat and grill for six minutes on each side, or until lightly browned, cooked through and charred in places. (Cut a large piece of chicken to the centre to check there is no trace of pink.) When the tikkas are cooked, reheat the sauce and fold in the chicken. Serve immediately.



Thai Chicken Salad

Grilled Thai Chicken:
-¼ cup low-sodium soy sauce
-3 tbsp brown sugar
-2 tbsp lime juice (reserve zest for dressing)
-1 tbsp turmeric
-2 tbsp pure sesame oil
-6-8 cloves garlic, minced
-2 tsp ginger, minced
-2 tsp white pepper
-4 boneless skinless chicken breasts (around 1.5 lbs chicken)

Spicy Basil & Coconut Dressing:
-¾ cup unsweetened coconut milk
-2 tsp lime juice
-1 tbsp lime zest
-2 tsp ginger, minced
-2 tsp basil, minced
-½ tbsp fish sauce (optional)
-2-4 birds eye chilies, thinly sliced (or use any hot pepper, adjusting quantity to taste)
-drizzle of pure sesame oil
-pinch salt & sugar

Charred Sugar Snap Pea & Orange Salad:
-1 naval orange
-½ lb sugar snap peas
-2 tsp pure sesame oil
-1 tsp torn mint leaves
-salt & pepper

1. Combine marinade ingredients for grilled chicken in a medium mixing bowl. Place chicken in a shallow dish and coat completely with marinade. Place in refrigerator to marinate while preparing dressing and salad. (Please, be careful when handling this marinade as it contains turmeric, which will leave behind a yellow stain on plastic Tupperware, your manicure, kitchen towels, etc.)
2. Combine dressing ingredients in a small saucepan and heat over moderately low heat, whisking frequently, until the dressing has thickened, 3-5 minutes. Transfer dressing to a bowl or container to cool while preparing salad.
3. Take chicken out of refrigerator and heat lightly oiled grill pan over moderately high heat until hot but not smoking. Grill chicken, turning over once, until just cooked through, 14 to 16 minutes total. While chicken grills, prepare the salad.
4. Using a sharp knife, peel the orange taking care to remove the bitter white pith. Halve the orange lengthwise and slice it crosswise 1/8 inch thick. Transfer slices to a medium bowl.
5. In a medium skillet, heat 2 tsp. sesame oil and add the sugar snap peas in a single layer, working in batches if necessary. Cook over moderately high heat, without stirring, until nicely charred, about 2-3 minutes. Transfer peas to the bowl of orange slices and season lightly with salt and cracked black pepper. Sprinkle with torn mint leaves and toss lightly.
6. Transfer grilled chicken to a cutting board and cut into ½ inch slices. Divide salad onto four plates and drizzle with dressing. Top the salad with chicken slices and garnish if desired. Enjoy immediately, or save for lunch. (Just let the chicken cool first, it'll keep for up to three days.)


Mushroom, Sundried Tomato, and Chicken in a Cream Sauce


Mushroom, Sundried Tomato, and Chicken in a Cream Sauce


2 pieces, chicken, sliced into thin strips
1/4 cup, sun-dried tomatos, sliced into thin strips
1.5 cups baby bella mushrooms, sliced
2 cloves garlic
1/2 lb, ziti or penne
3 tbsp, olive oil
1/2 cup, light cream
1/4 cup, grated pecorino romano
1 tsp, dried basil


Get started by cleaning off the mushrooms and slicing them into nice thin pieces. Throw these into a non stick skillet with olive oil and a touch of salt, and start to simmer gently. They'll start to release their fluid after a few minutes, just keep on cooking them down until they are nice and soft and slightly caramelized.

Once the mushrooms have softened, throw in the garlic and the sun-dried tomatoes. Cook together until the garlic and sun-dried tomato have infused their flavor into the olive oil. Then add in your basil, and stir together.

Once the garlic and sun-dried tomato have cooked together, add in your chicken strips and cook at high heat until they get a nice light brown sear to them. Season to taste with salt and pepper.

When the chicken has cooked about 80% of the way through (chop open a piece with your spoon, it should be almost completely white inside), add in your cream, lower the heat to medium, and stir together.  Let the cream start to bubble a bit, then reduce the heat and let everything simmer together while the pasta is cooking.

Cook the ziti or penne in salted water until 1 minute shy of the package directions. Once cooked al dente, throw your grated pecorino cheese into the mushroom and chicken mixture, and then take a small ladle of the pasta water and ladle it over the cheese. This will melt the cheese and help it to incorporate into the sauce. Stir together to incorporate.

Drain your pasta, and add it to the creamy chicken mixture. Toss together over medium heat for about 30 seconds to finish the cooking of the pasta and let all the flavors incorporate.



Ultimate Chicken Noodle Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 sweet onion, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 3 celery stalks, finely chopped
  • 2 garlic cloves, minced
  • 1 serrano chile, seeded and minced
  • 1 tablespoon tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 8 cups chicken broth
  • 1 bay leaf
  • 2 thyme sprigs
  • 2 cups chopped cooked chicken meat
  • 1 cup egg noodles
  • 6 eggs, poached or fried, for garnish


1. In a large pot, warm the olive oil over medium heat. Add the onion, carrot and celery, and sauté until tender, 7 to 8 minutes. Add the garlic and serrano; continue to cook until the garlic is fragrant, about 1 minute more.

2. Stir in the tomato paste and cook, scraping up any bits stuck to the bottom of the pot, 2 to 3 minutes. Season with salt and pepper, then add the chicken broth, bay leaf and thyme. Bring the soup to a simmer. Simmer until a good flavor has developed, 15 to 20 minutes.

3. Stir in the chicken and noodles. Continue to simmer until the chicken is heated through and the noodles are tender, 6 to 8 minutes.

4. To serve, ladle the soup into bowls and top with an egg. Season the egg with salt and pepper, and garnish the soup generously with parsley. Leftover soup will keep in an airtight container in the refrigerator for up to five days.



Roast Chicken with Caramelized Shallots

Serves 4 to 6

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 4 large shallots, peeled and minced
  • sea salt and freshly ground black pepper
  • One whole chicken, cut into 8 pieces
  • one generous handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF.

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.