• Paella with Chicken, Spicy Italian Sausage, and Shrimp

    September 27, 2020 /
    Servings: 10 people
    Calories: 943kcal

    Ingredients

    • 3 Tbsp extra virgin olive oil divided
    • 1 3/4 lbs fresh ground hot Italian sausage
    • 12 chicken thighs excess fat trimmed
    • 5 cups chopped white onion (about 2 large onions)
    • 10 cloves garlic minced
    • 3/4 lb tomatoes chopped (about 1 1/2 cups)
    • 2 bay leaves
    • 4 medium zucchini quartered and sliced
    • 3 red bell peppers diced
    • 1 1/2 lbs uncooked large shrimp peeled and deveined
    • 1 clove garlic minced
    • 1/4 tsp + a generous pinch saffron threads
    • 2 1/2 cups arborio rice or authentic Spanish paella rice
    • 1 1/2 tsp salt
    • 5 cups low-sodium chicken broth
    • 2 tsp sweet Spanish paprika
    • fresh parsley chopped

    Instructions

    • Pre-chop all vegetables and prepare the other ingredients. Heat 1 Tbsp of olive oil in a heavy large shallow pot over medium-high heat. Add the sausage and sauté until cooked through, turning often, about 10 minutes. Transfer the sausage to a large bowl.
    • Sprinkle the chicken thighs with salt and pepper. Working in batches if need be, add the chicken to the same pot. Cook until evenly browned, about 6 minutes. Turn the chicken over, and cook until browned and cooked through, about 8 minutes longer. Transfer the chicken to the bowl with the sausage.
    • Add the onions and the 10 chopped garlic cloves to the pot. Sauté until tender, about 8 minutes. Add the tomatoes and bay leaves and stir for 2 minutes. Stir in the zucchini and bell peppers.
    • Toss the shrimp with the remaining 2 Tbsp of olive oil, 1 minced garlic clove, and a generous pinch of saffron threads in a medium bowl. Set aside.
    • Preheat the oven to 375°F. In the large oven proof pan (most likely the same pan on the stove), mix the rice and 1 1/2 tsp salt into the vegetable mixture and spread out evenly. Put the sausage and chicken pieces into the rice mixture. Pour any accumulated juices from the bowl over the rice.
    • Bring the chicken broth, paprika, and remaining 1/4 tsp saffron to a boil in a medium saucepan. Pour evenly over the rice mixture. Cover the pan tightly with aluminum foil or with its lid if it has one. Bake until the rice is almost tender, about 40 minutes.
    • Sprinkle the shrimp mixture with salt and pepper. Arrange atop the rice mixture. Cover the pan with the foil or lid again. Bake until the shrimp are just opaque in the center, the rice is tender, and almost all the liquid in the pan is absorbed, about 20 more minutes.
    • Sprinkle with the freshly chopped parsley and serve immediately.

    Nutrition

    Calories: 943kcal | Carbohydrates: 57g | Protein: 56g | Fat: 54g | Saturated Fat: 16g | Cholesterol: 365mg | Sodium: 1612mg | Potassium: 1171mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1861IU | Vitamin C: 76mg | Calcium: 172mg | Iron: 7mg

  • Chicken Thighs with Honey, Orange, Fennel, and Tomatoes

    September 26, 2020 /
    Servings: 4 people
    Calories: 412kcal

    Ingredients

    • 1/3 cup freshly squeezed orange juice
    • zest of 1/2 an orange
    • 1/4 cup honey
    • 2 Tbsp whole-grain mustard
    • 2 Tbsp olive oil
    • 8 bone-in, skinless chicken thighs
    • freshly ground sea salt and black pepper
    • 6 sprigs fresh thyme, plus more for garnish
    • 1 large fennel bulb
    • 1/2 cup cherry tomatoes halved
    • 1/3 cup diced white onion

    Instructions

    • Preheat the oven to 400°F. In a small bowl, mix together the orange juice, zest, honey, mustard, and oil.
    • Put the chicken in an oven proof baking dish large enough for the chicken, fennel, and tomatoes to all lie together in one layer. Pour 2/3 of the orange mixture over the chicken. Sprinkle with salt and the leaves from the 6 sprigs of thyme. Bake for 15 minutes.
    • Meanwhile, trim the stems off the fennel bulb and remove the tough outer leaves. Thinly slice the fennel as thin as you like. Chop the tomatoes and onion.
    • Take the chicken out of the oven and baste it with its juices. Tuck in the fennel, tomatoes, and onion around and over the chicken. Spoon the rest of the orange mixture over the chicken. Return to the oven and cook for another 30 minutes.
    • The chicken should be dark gold and cooked through, the juices running clear, and the fennel should be tender and glazed. Sprinkle with fresh thyme and serve with quinoa or brown rice.

    Nutrition

    Calories: 412kcal | Carbohydrates: 27g | Protein: 41g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 194mg | Sodium: 301mg | Potassium: 874mg | Fiber: 3g | Sugar: 20g | Vitamin A: 331IU | Vitamin C: 25mg | Calcium: 61mg | Iron: 3mg

  • Rotisserie Chicken with Paprika and Fennel

    September 26, 2020 /
    Servings: 6 people
    Calories: 748kcal

    Ingredients

    • 2 small whole chickens (about 2 lbs each)
    • 16 Tbsp butter (2 sticks) melted
    • 2 Tbsp smoked paprika
    • 1 Tbsp fennel seeds
    • salt
    • freshly ground black pepper

    Instructions

    • Lightly crush the fennel seeds with a mortar and pestle or muddler. Mix the paprika and fennel seeds into the melted butter, and add salt and pepper to taste.
    • Put the chickens on the rotisserie and baste the birds with about 1/3 of the butter mixture, split evenly between the chickens. Every 20-30 minutes or so, baste another 1/3 of the mixture onto the chickens. Cook for about 1 1/2 to 2 hours total.
    • Once all the butter mixture has been used up, remove the chickens from the rotisserie and let cool slightly on a wire rack in a roasting dish.
    • Carve up each bird as desired and serve about 1/3 to a 1/2 a chicken per person. Serve with mashed or new potatoes and green beans or a salad.

    Nutrition

    Calories: 748kcal | Carbohydrates: 2g | Protein: 39g | Fat: 65g | Saturated Fat: 29g | Cholesterol: 270mg | Sodium: 421mg | Potassium: 511mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3943IU | Vitamin C: 6mg | Calcium: 48mg | Iron: 4mg

  • Mahmudiye: Chicken with Apricots and Almonds

    September 26, 2020 /
    Servings: 4 people
    Calories: 613kcal

    Ingredients

    • 1/3 cup stone dried apricots
    • 1 Tbsp fresh or dried currants
    • 1 1/2 Tbsp unsalted butter
    • 1/4 yellow onion finely diced
    • 5 oz shallots peeled and left whole
    • 1/2 tsp salt
    • 1 1/4 lbs boneless, skinless chicken thighs or breasts
    • 1/2 tsp ground cinnamon
    • 2 Tbsp lemon juice
    • 1 tsp freshly ground black pepper
    • 2 3/4 cups hot chicken stock
    • 3/4 cup slivered almonds
    • 1 cup long grain basmati rice

    Instructions

    • Soak the apricots and currants in hot water for 10 minutes. Drain and slice each apricot into 3 pieces.
    • Melt the butter in a large pan with a lid over medium heat and add the chopped onion and whole shallots. Cook for 10 minutes, stirring. Allow to soften and slightly brown. Mix in the salt.
    • Cut the chicken into 2-inch pieces. Add to the pan. Once the chicken has taken on a golden color all over, add the cinnamon, lemon juice, and black pepper. Cook for 5 minutes, then add the hot stock and dried fruit. Bring to a boil, then cover and simmer for 45 minutes, stirring occasionally.
    • Check to see if the chicken is tender. If there is still a lot of liquid, reduce with the lid off. Start cooking the rice separately according to the package instructions, but remove from heat 3 minutes before finished.
    • Toast the almonds gently in a dry skillet until just golden.
    • Add the rice, without its water, to the chicken pot and cook for another 3 minutes or until the rice is fully cooked. Serve scattered with the toasted almonds.

    Nutrition

    Calories: 613kcal | Carbohydrates: 64g | Protein: 43g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 107mg | Sodium: 700mg | Potassium: 1181mg | Fiber: 6g | Sugar: 15g | Vitamin A: 566IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 3mg

  • Corn and Chicken Tortilla Soup

    September 21, 2020 /
    Servings: 8 people
    Calories: 354kcal

    Ingredients

    • 3 Tbsp olive oil
    • 2 small white onions chopped
    • 1 large carrot chopped
    • 1 celery rib finely chopped
    • 1 cup white wine
    • 8 cups chicken bone broth
    • 8 cups water
    • 1 clove garlic
    • 2 bay leaves
    • freshly ground black pepper to taste
    • 1 whole roasted chicken (store-bought is easiest)
    • 2 cobs corn shucked and kernels removed
    • 15 oz canned fire-roasted tomatoes
    • 1 chipotle pepper in adobo sauce seeded, cut into strips
    • 1 tsp adobo sauce
    • 1 avocado
    • 1 bunch cilantro coarsely chopped
    • tortilla chips to serve

    Instructions

    • Heat the olive oil in a large pot, such as a dutch oven, over medium-high heat for about a minute or two. Add the onion, carrot, and celery and cook until lightly browned but otherwise translucent, stirring occasionally. Add the wine to deglaze, scraping the bottom of the pot to loosen any browned bits. Cook for 2 minutes. Add the stock, water, garlic, and bay leaves, and season to taste with freshly ground black pepper.
    • Remove the wings and legs fo the chicken and add to the pot. Bring to a boil, then reduce the heat to low and simmer for 2 hours. For a faster version, gently boil over medium heat for about 30 minutes.
    • Meanwhile, shred the remaining meat of the roasted chicken and cut the corn kernels off the two cobs of corn by slicing longways down the cob.
    • After the 2 hours (or 30 minutes), return the soup to medium-high heat, and remove the wings and thighs and the bay leaves with a slotted spoon. Add the shredded white-meat chicken, the fresh corn, and the fire-roasted tomatoes. Add the chipotle pepper and its adobo sauce to the stock. Season to taste with salt and let cook for another 20-30 minutes.
    • Ladle the soup into individual serving bowls, and serve each with 2 avocado slices and a sprinkling of cilantro on top and tortilla chips on the side.

    Nutrition

    Calories: 354kcal | Carbohydrates: 10g | Protein: 32g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 1185mg | Potassium: 676mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1734IU | Vitamin C: 23mg | Calcium: 66mg | Iron: 3mg

  • Lemon Garlic Roasted Chicken

    August 1, 2020 /
    Servings: 6 people
    Calories: 578kcal

    Ingredients

    • 2 tsp fresh thyme
    • 1 tsp fennel seeds
    • 1 tsp coriander seeds
    • 1 Tbsp sea salt
    • 1 tsp black peppercorns
    • 1/3 cup extra virgin olive oil
    • 1 large lemon halved and sliced thin
    • 1/2 large yellow onion thinly sliced
    • 2 medium leeks thinly sliced
    • 3 cloves garlic thinly sliced
    • 4 large bone-in, skin on chicken breasts
    • 4 large bone-in, skin on chicken thighs
    • 1/2 cup dry white wine
    • 4 lemon wedges

    Instructions

    • Preheat the oven to 450°.
    • Place the thyme, fennel, coriander, salt and black pepper in a spice grinder and pulse until it is a medium grind. Pour into a small glass measuring cup and mix in the olive oil.
    • Place the lemon slices across the bottom of a large cast iron skillet or a ceramic baking dish. Distribute the onion, leeks, and garlic on top of the lemon slices. Place the chicken, skin side down on top of the onions. Brush with half of the olive oil and herb mixture. Turn the chicken over so that it is skin side up. Pat the skin dry with paper towels – DO NOT SKIP this step; this is what makes the skin so crispy! Brush the skin with the rest of the oil and herb mixture.
    • Roast the chicken in the oven for 30 minutes. Pour the wine into the pan, making sure not to pour it onto the chicken or chicken skin. Roast for another 15 minutes.
    • Remove the chicken from the oven and cover with aluminum foil, poking a few holes in the top to let the steam out. Let rest for 5-10 minutes.
    • Serve hot with the pan juices, lemons, and onions over steamed wild rice with an extra squeeze of lemon.

    Nutrition

    Calories: 578kcal | Carbohydrates: 10g | Protein: 42g | Fat: 39g | Saturated Fat: 9g | Cholesterol: 172mg | Sodium: 1322mg | Potassium: 601mg | Fiber: 2g | Sugar: 3g | Vitamin A: 682IU | Vitamin C: 21mg | Calcium: 62mg | Iron: 3mg

  • Spicy Thai Style Chicken with Peanut Sauce and Noodles

    June 29, 2020 /
    Servings: 4 people
    Calories: 842kcal

    Ingredients

    • 12 oz Asian rice noodles
    • 1 Tbsp sunflower oil
    • 1 lb boneless, skinless chicken breasts or 1 whole roast chicken
    • coarse salt and black pepper freshly ground
    • 2 1/2 cups low sodium chicken broth
    • 5 Tbsp runny honey
    • 2 Tbsp tamari soy sauce
    • 1/2 cup unsweetened peanut butter
    • 1 tsp arrowroot starch
    • 2 tsp fresh ginger peeled and minced
    • 10 green onions thinly sliced
    • 6 cloves garlic minced
    • 1/2 tsp crushed red pepper flakes
    • 2 red bell peppers seeded and julienned
    • 1/4 cup fresh cilantro chopped
    • 1/4 cup Thai basil chiffonade
    • 1/4 cup peanuts coarsely chopped
    • 1 lime sliced into wedges
    • Sriracha hot chili sauce

    Instructions

    • Heat the oil in a medium skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. When the oil is hot, place in the chicken and cook until golden and the juices run clear. When cooked, remove from the heat and let cool enough to handle. Shred the chicken with a fork and knife or your hands, cover, and set aside. If you are using a whole roasted chicken, shred the white meat of the chicken with your hands. Set aside and keep warm.
    • Combine the broth, honey, and soy sauce in another skillet over medium low heat. Whisk in the peanut butter, arrowroot starch, and ginger until well incorporated. The peanut butter may clump into blobs depending on its consistency and level of oil separation. It will seem difficult to incorporate it, but have patience, keep stirring and spreading out the peanut butter, and it will eventually form a smooth sauce.
    • Meanwhile, prepare the noodles according to package instructions.
    • When the sauce is smooth and cleanly coats the back of a spoon, add the green onions, garlic, and crushed red pepper. Stir constantly over low heat until well blended. All the bell peppers and the shredded chicken. Cook the mixture, stirring continuously, until bubbly and slightly thickened.
    • Place the noodles and chicken mixture into individual serving bowls and toss to combine. Top each serving with cilantro, Thai basil, a Tbsp of chopped peanuts, and a squeeze of lime. Finish with the chili sauce if you desire and serve hot.

    Nutrition

    Calories: 842kcal | Carbohydrates: 106g | Protein: 43g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 73mg | Sodium: 997mg | Potassium: 1121mg | Fiber: 7g | Sugar: 22g | Vitamin A: 2417IU | Vitamin C: 90mg | Calcium: 93mg | Iron: 4mg