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What’s for Dinner: Chipotle Chicken and Potato Wedges

Tonight for dinner, I made a chipotle [whole] chicken alongside potato wedges.

Yesterday afternoon, I took a whole chicken and first poked holes in it with a fork [so the marinade seeped through to the inside]. Next, I seasoned the chicken with the following:20140423-185255.jpg

  • salt
  • black pepper
  • paprika
  • garlic powder
  • onion powder
  • chipotle chili powder [lots of it]
  • onion powder
  • ground mustard
  • rosemary
  • oregano
  • lemon juice
  • yogurt

I let the chicken marinate a day.

Today, when I was ready to put dinner together: I let it cook on low heat for several [3] hours on the stove in a deep pan. Just like I did with the chicken back on this postI love how juicy and tender the meat is on the inside [and prefer this method over roasting it in the oven and having the chicken dry up easily].

Alongside, I roasted some gold potato wedges [seasoning it based off what I put in the chicken] with:

I cut the potatoes into wedges before transferring all of the cut potatoes onto a foil-lined baking sheet. I drizzled EVOO over the potatoes before I seasoned the potatoes with: salt, garlic powder, chipotle chili powder, oregano, and rosemary.

I baked it in a preheated 350 degree oven for 50 minutes all together [flipping them over half way through the baking time].

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

 

What’s for Dinner: Chicken Taco Twist

For Faraz’s birthday dinner, tonight, I made this chicken taco twist. I saw this idea for a twisted bread sometime ago, I think on Pinterest, and changed it up to my liking.

Cut them as small or large of a serving as you would like.

What you need:

  • ground chicken
  • taco seasoning
  • bell peppers, diced
  • 2 tubes of [refrigerated] french bread
  • Egg, lightly beaten
  • Oregano
I doubled the recipe and made two twists today.

What I did was:

  1. Season your ground chicken with black pepper, garlic powder, paprika, cayenne pepper, and chili powder. Cook it over medium heat before adding in the [low sodium] taco seasoning. Mix well.
  2. Add in the diced bell peppers [I used red and yellow ones today] and mix it with the chicken for a few minutes before removing it from the heat.
  3. Preheat your oven to 350 degrees. Line a baking tray with foil [for easy cleanup].
  4. Meanwhile, with the french bread dough: score the top from one end to the other [in both loaves]. Next, using your fingers, spread open the dough a few inches to create an indent in the middle for the filling.
  5. Add in the chicken mixture. Now, using your fingers again: pinch the dough together to closing around the mixture completely. Repeat the process with the second bread.
  6. Transfer both loaves onto the lined tray [seam side down], one next to the other. Next, twist the two bread dough with one another as if you were creating a braid.
  7. Brush on the beaten egg on top of the twisted bread. Create score marks/slits on top of the bread dough [for ventilation].
  8. Sprinkle some oregano on top.
  9. Bake in your preheated oven, for about 30 minutes. Or until the top is golden brown and the bread is completely cooked through.
  10. Since I was making two sets, I repeated the process of steps 4-9 a second time.
  11. Slice and serve!


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Barbecue Chicken

BBQs are a favorite around here from spring through fall [and often even in the midst of winter]. In fact, we have already done a barbecue a handful of times in the mere few weeks the weather has been nice. Not to mention I love how healthy it is the way I make mine.
Typically I take scored chicken [leg and thigh pieces] and marinate it with black pepper, garlic powder, cayenne pepper, paprika, lemon juice, yogurt, raw papaya, some tandoori masala and some tikka masala. Working with scored chicken does wonders for the marinade to seep inside. Some days, I use my homemade tandoori masala mix instead, which you can find by clicking here.
Let the chicken marinate before cooking it over the charcoal on the barbecue grill outside.
This recipe is so versatile and I have used this recipe in many ways: cooked slowly over low heat on the stove, in my George Foreman grill, in the oven, with boned-in meat and boneless: it’s a fail proof go-to recipe. Not to mention I have used the chicken in many things: on top of pizza, in wraps, burgers, and pita pockets to name just a few from the top of my head. The possibilities are endless. 
Serving this chicken barbecued alongside the raita I mentioned on this post is absolutely delicious and a perfect pair.


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:

What’s for Dinner: Baked Boneless Chicken Wings

I turned my boneless chicken wings recipe into a healthier version today [Friday night] by baking them. Full of flavor, without the oil/frying factor.

Here’s how I made it today:

  1. Preheat your oven to 450 degrees. Line a baking tray with foil. Spray non-stick cooking spray over the foil.
  2. I seasoned boneless chicken cubes with black pepper, paprika, garlic powder, cayenne pepper, chili powder, and onion powder. Mix in an egg.
  3. Meanwhile, [in a ziploc bag] season your flour with black pepper, garlic powder, paprika, cayenne pepper, and chili powder.
  4. In batches, coat all of your chicken with the flour mixture. Just add the chicken into the ziploc bag and shake well until it’s nicely incorporated.
  5. Transfer your coated chicken onto the lined foil tray. Before transferring it into your preheated oven, spray non-stick cooking spray over the top of the chicken.
  6. Bake the chicken, in your preheated oven, for about 10-12 minutes.
  7. Meanwhile, mix your [heated up] hot sauce and about a tablespoon of [melted] butter.
  8. Let your chicken cool for a few minutes once it is out of the oven before coating it with the sauce.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chicken Tawook and Roasted Potatoes

Today marks my parents 30th wedding anniversary!

I’ve been out of the kitchen for the most part post-surgery, but tonight I made these chicken kababs. Tawook
is pretty much cubed chicken that is marinated, skewered and then grilled.

  1. I marinated the boneless chicken cubes with salt, black pepper, chili powder, paprika, cayenne pepper, garlic powder, ginger powder, onion powder, thyme, ground mustard, lemon juice, yogurt, and raw papaya [to help tenderize the meat]. Let the marinated chicken sit for a few hours.
  2. Set your broiler on high. Skewer your chicken. Put it under the broiler for about 15 minutes. Take it out, flip them over, and set back under the broiler for another 7-10 minutes.

Broiling Tip: Whenever you use the broiler feature in the oven, make sure you leave the oven door open a little bit.

I served the chicken alongside a combination of corn, peas, and roasted potatoes.

For the roasted potatoes: I took small gold potatoes– cut each in half, and then each half into quarters (small pieces– you get the picture). I seasoned them with salt, black pepper, garlic powder, paprika, onion powder, and chipotle powder. Drizzled them with olive oil. Mix well. Bake in a preheated 400 degree oven for about 20-25 minutes.

For dessert, I made chocolate chip cookie a la modeA la mode means to be served with a scoop of ice cream. I’ll try and post that tomorrow: easy and delicious as usual.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:



P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Mini Chicken Pot Pie [Biscuits]

Yesterday was a cold and snowy day [the complete opposite of the day before] and I wanted something warm. I had this idea saved in my “must try sometime” pile for a long time, and decided to try it out yesterday.

I didn’t want to make a pie dough, and didn’t have a pre-made one on hand… so I used something I almost ALWAYS have in my fridge. Refrigerated biscuits. I use it in so many different ways, yet almost never just bake them as is for simple biscuits. You can find my biscuit recipe by clicking here.

For the “pot pie” filling, I used:

  • Boneless Chicken, cut into tiny pieces.
  • Pepper, to taste
  • Garlic powder, to taste
  • Paprika, to taste
  • Onion powder, to taste
  • Cayenne pepper, to taste
  • Chili powder, to taste
  • Red pepper flakes, to taste
  • Thyme, to taste
  • Parsley, to taste
  • 2 cup of chicken broth/stock
  • 1 cup of 1% milk
  • 2 tablespoons of cornstarch
  • 3 cups of frozen mixed vegetables [mine had peas, corn, carrots, and beans]

Next time, I’d cut the chicken broth and milk in half because I was left over with some “filling” after 16 biscuits.

What I did was:

  1. Starting with the chicken: I seasoned mine with black pepper, garlic powder, paprika, onion powder, cayenne pepper, chili powder, red pepper flakes, thyme, and parsley. Spray your pan [so the chicken doesn’t stick] with non-stick cooking spray. Cook over low heat, until the chicken is cooked through.
  2. Meanwhile combineyour chicken broth/stock with milk over low heat. Season with black pepper, garlic powder and paprika.
  3. Combine about two tablespoons of cornstarch with a little water [just enough to dissolve the cornstarch]. Add this mixture to your milk/broth mixture and whisk over medium-high speed for a few minutes! This part helps gives that nice creamy milk color and texture we all love so much in chicken pot pie… without the fatness/heaviness of cream, half and half, etc. Tip: Make sure you continuously whisk to avoid lumps.
  4. Once your sauce/filling has thickened, add in your frozen vegetables [they will soften in the sauce and even more so in the oven] and your cooked chicken. Mix everything together.

To put together the mini pot pies:

  1. When I was almost ready to form the mini pot pies, I took the biscuits and rolled them each out so they were thinner and about twice the size they originally were.
  2. Spray your muffin pan with non-stick cooking spray so they come easily once baked.
  3. Line with one of the biscuit dough, pressing it in so it fits nicely and there is enough excess dough on top to “seal” them.
  4. Fill the biscuits with your filling, and seal them with your fingers.
  5. Bake in a preheated 350 degree oven for about 15 minutes.

You can see my Pot Pie recipe from last year’s Pi day by clicking here. On that link, you will also find how I make my chicken broth.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Oven-Fried [Bone-in] Chicken

So many recipes to catch up on!! Things have been on the hectic side lately, and I’ve definitely slacked on staying updated on the recipes.

It was a great weekend with the family [we invited a lot of family over yesterday], and I loved every minute of it. It’s a lot of work, and tiring… but so worth it.

Tomorrow my brothers and I are going to the US Open. I have never seen a tennis match [see, I know not to call it a game!] live before so I’m definitely looking forward to it!

But first things first, here’s the recipe for the Oven-Fried [bone in] chicken I made about two weeks ago.

I had buttermilk sitting in the fridge because I had been wanting/meaning to make the cheddar bay biscuits… and just hadn’t.

I rarely work with bone-in chicken, but used that when I made this a few weeks ago. I’ve also done a boneless chicken version of oven-fried chicken which you can see by clicking here.

I love fried chicken as much as the next person, but can do without the oil. I try to make things I love with a healthier twist whenever I can. The trick to get it so crispy? The combination of the buttermilk marinade and the breading for sure.

I seasoned the chicken with salt, pepper, paprika, garlic powder, ginger powder, and cayenne pepper. Add enough buttermilk soak all the chicken. Let it marinate for a few hours for tender meat.

When you are ready to bake your chicken:

  1. Preheat your oven to 400 degrees. Line your baking tray with foil or parchment paper [for easy clean-up]. Spray with non-stick cooking spray.
  2. Combine about 2 part flours to 1 part plain bread crumbs. Season with cayenne pepper.
  3. Coat each chicken in the flour mixture before transferring to your lined baking tray. Spray all of the chicken with non-stick cooking spray on top
  4. Bake for about 50 minutes in your preheat oven.

The end result? Moist inside, and the crispy crunch outside that we all love so much in fried chicken.

Other recipes I have to post soon? Mango Ice Cream, Kulfi, Semi-homemade Seasoned chips. I *think* that will have me caught up.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes. Grab and share my button:

What’s for Dinner: Chicken Tikka Masala

Doesn’t happen often, but I do cook Pakistani food sometimes.

Monday was one of those days.
But then, I turned it into a sandwich. Mainly because I had subs sitting at home that needed to be used up.
I roughly cut chicken into bite size pieces and marinated it with salt, pepper, garlic powder, ginger, paprika, cayenne pepper, lemon juice, yogurt and a little of this chicken tikka masala that my family seems to love every time I use it in anything. It’s potent and a lot stronger than the typical Shan masala… a little goes a long way. Trust me.
I cooked it over medium heat [with the top covered], and just when it was almost cooked through: I added strips of bell peppers in various colors. It softened with the heat, and the smell of the dish? Mouth watering.

You could serve this with rice, naan, whatever… I just made a sub out of it because I needed to use up the sub. On the top, throw in cucumbers [mine were fresh from our veggie garden in the backyard!]. Sauce wise, a mayo spread is what we used today. I take mayo and season with black pepper, garlic, and paprika… and sometimes whatever else I feel like adding. Be creative, have fun.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Popcorn Chicken

Slowly, but surely, working on posting old family favorite recipes that are a staple around here. These popcorn chicken are a must throughout Ramadan for iftari in our house.

To make the popcorn chicken (the following quantities are for about two pounds of boneless chicken cut into tiny bite size pieces):

I marinate the bite size pieces of chicken with 4 eggs, salt and pepper (to taste), 1 teaspoon of baking powder, 3/4th cup of flour and 3/4th cup of cornstarch. All the quantities are very approximate as I just eyeball them.

So after you marinate it, just check its consistency – it should be a thick gooey consistency.

All that’s left to do is is fry the chicken until they are a light golden brown color [in batches].

It’s perfect as is, but sometimes I add cayenne pepper for a little spice into the marinade.

Like my recipes? Click the below link to purchase my cookbook “What’s for Dinner”:


P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.

What’s for Dinner: Chipotle Chicken Tenders

Crispy oven fried chipotle chicken tenders was on the menu tonight as part of our iftari.

Easy, delicious, and healthy… oh, and they are baked [not fried]. Just the way I like it!

What I did was:

  1. Preheat your oven to 400 degrees.
  2. Using boneless chicken cubes, or take chicken breast fillets and cut into chunks, I marinated it with: salt, black pepper, garlic powder, paprika, cayenne pepper, chili powder, chipotle chili powder, oregano, onion powder and a little milk [preferable buttermilk I suppose, but I used 1% today] to keep it moist and help the breadcrumbs stick. This helped lead to the no oil or no egg in the recipe.
  3. Next, season your [Italian seasoned] breadcrumbs with chipotle chili powder.
  4. Coat each chicken with the breadcrumb mixture before laying them on a lined baking tray. Spray non-stick cooking spray over all the chicken pieces.
  5. Bake in your preheated oven, for about 20 minutes.
I let the chicken marinate for about two hours before I tossed them in the breadcrumbs… and even the marinade smelled amazing. The milk in the marinade? It definitely helped keep the chicken moist. After baking, the inside was moist and juicy – not tough or dry even after being baked. One of the huge negative aspects of baking chicken is how dry the end result can be a lot of times… but it doesn’t have to be bland, dry, or boring.

P.S. This post is a part of my “What’s for Dinner” series, where I share what I’ve been cooking and my recipes.