MoscowFoodies

I’ve never had “real” Bombay Chicken. “Real” as the stuff I made last night was no figment. In fact it was very tasty, so “real” Bombay Chicken, should we ever meet, had better bring its A game!

I had a freshly cooked chicken from the stock I was making, so that’s what I used. If you don’t, just chop some up and cook til browned, then remove from pan before you add the onions.

Bombay Chicken
(Yield: 4 servings)

3 tbs vegetable oil
1.5 lb of chicken, shredded
3/4 c red onion, diced
2 cloves garlic, minced
1 can diced tomatoes and liquid
3/4 c chicken broth
1/3 c white wine or more chicken broth
1” piece of fresh ginger, grated
1 tsp salt
1 tsp curry powder
1/4 tsp chili powder
1/4 tsp cayenne
1 can coconut milk
2 tsp cornstarch or arrowroot
4 servings rice or quinoa

1) heat the oil in a large pan over medium heat. Add the onions and cook til translucent.

2) add the garlic and cook, stirring, til fragrant.

3) add chicken, broth, salt, ginger, chili, cayenne, curry, tomatoes, and wine. Stir to combine. When liquid begins to simmer, reduce heat continue to simmer for 15 minutes.

4) meanwhile, prep 4 servings of rice or quinoa.

5) whisk coconut milk and cornstarch. Add to pan and return to simmer. Continue cooking a few more minutes til sauce thickens.

Serve over rice or quinoa.

In fine Sandwiches From Last Night tradition, Grilled Chicken with Spinach, Avocado and a Spicy Mayo!

Had been musing on a “savory Napoleons” concept that ultimately morphed into these sandwiches. The notion could still be achieved with a more layered sandwich and a pastry dough. Used a loaf of Sarah’s Bread, Wheatified, sliced thin (1/4” ish). 

Grilled Chicken with Spinach, Avocado and a Spicy Mayo

Bread, sliced thin and lightly toasted
Grilled chicken breast, sliced thin, on an angle
Baby spinach greens, one handful per sandwich
Avocado, sliced thin
3/4 c mayo
1 tsp cayenne pepper

1) Combine the mayo and cayenne, then spread on each side of the toasted bread slices

2) Single layer of grilled chicken slices topped with a handful of spinach and then sliced avocado

Since Ellie was born (6 weeks ago!!) I’ve been craving all the foods I hated to eat while I was pregnant (thanks, Hyperemesis Gravidarum!). That means meat, vegetables, meat, meat and vegetables. Plus some meat and vegetables. Beef pot pie sounds amazing to me, but to do a proper job takes more time than I have in a week, let alone a day right now, so here’s my recipe for chicken pot pie - which not only takes less than an hour, it definitely hits the spot!

Another one of the “April Fools” 5 ingredient wonder recipes from Food & Wine (below is how I did the recipe). The biggest trick is the pretzel crushing; I ran mine through my food processor but the Snyder’s sourdough pretzels were just so heavy and dense that afterward I still had to run them through my old-school nut grinder to get the right consistency. If the chunks are too big, they’ll never stick, but you don’t want pretzel dust! I recommend giving them a blitz in the FP to break them up, then pound with a rolling pin or use a nut grinder to get the pieces smaller without obliterating them.

Also, if you make the mustard sauce ahead of time half the work is done and you can let the chicken marinate in it. If you don’t get a chance to do that, just let the chicken breasts brine while you prep the rest of the recipe. I thought the mustard mix was too liquid, so I recommend blending without the water, and then adding as necessary.

Also, I loved the whole grain mustard as a dredge with the pretzels, but I loved using my standard honey mustard dressing (5 tbs honey, 3 tbs Dijon, 2 tbs rice wine or apple cider vinegar) as a dipping sauce so I made that and had both on the table!

Mustard-Baked Chicken with a Pretzel Crust
(Serves 6)

1/2 lb hard, sourdough pretzels, crushed
1/2 c canola oil
1/2 c whole-grain mustard
2 tbs Dijon
1/4 c water (add only as necessary)
3 tbs red wine vinegar

Putting the pesto to good use, a simple pasta and chicken dish that uses pantry staples. It’s a pretty hearty and refreshing dish, and you can definitely mess with the quantities and tweak the ingredients to your liking.


Chicken and Pesto Pasta
(serves 4)

2 chicken breasts, brined and cut into small strips
large handful of chopped onion
1-2 tomatoes, seeded and chopped
3/4 - 1 c pesto
clove of garlic, sliced
8 leaves of fresh basil
1/2 c or so of Parmesan, grated
8 oz fusili
dash of wine/vermouth for deglazing
salt
pepper
handful of flour
pat of butter

1) Set a large pot of water to boil, and add a few pinches of salt, set a saute pan over medium heat.

2) In a plastic bag combine the flour, salt and pepper and toss the chicken pieces to coat, then saute them until nicely browned then remove to a dish.

3) Using a dash of wine or vermouth (or stock or water) deglaze the pan.

4) Drop the fusili; check package instructions but mine usually takes 12 minutes.

5) Add the pat of butter to the saute pan then toss in the garlic, tomatoes and onions with a pinch of salt and pepper.

5) When the onions and tomatoes are good and soft turn the heat down to its very lowest setting and return the chicken to the pan and add the capers; you’re basically keeping everything warm at this point.

6) When the fusili is al dente pull from the water into the saute pan, turn off the heat and add the pesto. Give everything a good mix so it’s well integrated.

7) Serve with grated Parmesan and a few fresh basil leaves.

This is really hearty, warm family dinner dish that I made for a recent dinner. It has great heat, though if you have kids and they’re not keen on spicy foods you will want to tone down the seasoning. Don’t fuss or overcrowd the pan when you’re cooking the chicken; let it get nice and brown.

The assorted spices are good to mix up and store, and you can alter the quantities. I use this sort of mix, give or take with what I have around, to season chicken whether it’s in a casserole or being fried (blame it on the LaGasse influence). What I mean is, if you don’t have garlic salt don’t worry about it. If, however, you don’t have cayenne, salt or pepper, get to the store!

Spicy Chicken and Andouille Casserole
(serves 6-8)

1/4 c (round) flour
2 lbs chicken, pieces about 1.5”
1 c dry bread crumbs
1/2 c Parmesan, grated
2 tbs butter, melted
few glugs of vegetable oil
6 oz andouille, sliced 1/2” thick
1 small yellow onion, chopped (1 c)
1 large clove garlic, minced (1 tbs)
1/4 tsp cayenne
5 oz mushrooms, stems trimmed and cleaned (I used Cremini, don’t use button or Portobello)
Can of artichoke hearts, sliced 1/2” thick
1 1/2 c chicken stock
1/2 c heavy cream
3 tbs green onions
small bunch of parsley, chopped (round tbs)
1 small bunch of tarragon, minced (about a rounded 1 tsp)
batch of assorted spices (1 tbs paprika, 1 tbs salt, 1 tbs garlic powder, 1/2 tbs black pepper, 1/2 tbs cayenne, 1/2 tbs oregano, 1/2 tbs thyme)
large slices of toasted bread


Preheat the oven to 350 and set a Dutch oven over medium heat

1) Mix 1-2 tsp of the spice mix with the flour and toss the chicken in it, shaking off the excess

2) Warm the oil in the Dutch oven and cook the chicken in batches, removing to a plate when done.

3) While the chicken cooks, combine the breadcrumbs, 2 tbs of the mixed spices, Parmesan and butter.

4) Once the chicken is done, add the sausage to the pot. When it’s just starting to brown add the onions, garlic, mushrooms, leftover flour mix and the cayenne cooking until soft.

5) Return the chicken to the pot with the artichokes, stock, cream, green onions, parsley and the tarragon. Bring to a boil.

6) Sprinkle the bread mixture on top and pop it all in the oven, uncovered, for 25 minutes. Serve with the toasted bread, or even rice.

This is a fantastic treat of a dish: it’s hearty and filling but with great Asian flavors for when you just have that craving. The recipe comes courtesy of Lindsey, though I used dark brown sugar instead of light (mostly because that’s what I grabbed from the pantry, and partly because I just prefer dark brown sugar in sauces). I also grated the ginger as that gets rid of all the stringy bits.

While I was prepping I let the chicken marinate in a little soy sauce and lime juice (maybe thirty minutes, tops). For the veggies I recommend just using a frozen bag of stir fry. Flash frozen veggies don’t lose too much where flavor and nutrition are concerned, and it makes getting the meal together on a work night that much easier. Make sure the pan is good and hot before the frozen veggies hit it, though, it will help keep them from going soggy. Adding a splash of soy sauce to the pan while they cook up also adds some good salt while bringing in the flavors of the rest of the dish.

Chicken and Veg with a Peanut Sauce
(serves 4)

2/3 c onion, diced
olive oil
sesame oil
2 cloves garlic, minced
1 1/2 tsp fresh ginger, grated
2 tbs red wine vinegar
1/4 dark brown sugar
2 tbs soy sauce
1/2 c peanut butter
1/4 c ketchup
2 t sherry
1 1/2 tsp lime juice
2 chicken breasts, cut into one inch pieces
mixed veg (broccoli, snap peas, carrots, mushrooms, celery)
rice

1) Place a large saute pan over medium heat and drizzle in a tablespoon each of olive oil and sesame oil. Saute the onions, garlic and ginger until soft then spoon it all right into a small saute pan set over low.

2) Stir the red wine vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice into that mixture and season with salt. Leave over low heat, stirring occasionally.

3) Begin cooking the rice according to package instructions.

4) Saute the chicken until brown then remove to a plate.

5) Saute the veg and season, drizzling in a bit of soy sauce. The rice should be done now, so drain with a colander and cover with foil.

6) Return the chicken to the saute pan and toss with the veg.

7) Serve the chicken and veg over a bed of rice with a dish of the peanut sauce.

This recipe is great for the lazy cook. With very little effort you can fill up your house with the delicious smells of a good roast, and the end result is just lovely. It really is one of those let’s-impress-the-guests with pretty low effort, and my favorite part is that the cook time means you’re not stuck at the stove putting on the finishing touches when people are arriving. Time things right, and you can all enjoy a cocktail until dinner hour when you make the sumptuous meal appear as if by magic. Magic, I say!

Roasted Chicken with Tomatoes
(serves 6)

6 jointed chicken legs
two handfuls of fresh basil
4 Roma tomatoes, quartered
2 packages cherry tomatoes, halved
1 bulb of garlic, cloves peeled
1 can cannelini beans, drained
2 handfuls of new potatoes, quartered
2 red chilli peppers, seeded and minced
olive oil
kosher salt
freshly ground pepper

Preheat the oven to 350 degrees F

1) Toss the tomatoes, garlic, basil, beans, potatoes and chilli into a large roasting dish.

2) Season chicken with salt and pepper and place in the roasting dish.

3) Drizzle everything with a few good glugs of olive oil. Sprinkle over some salt and pepper (liberally) and give everything a good mix around. Be sure to shove some of the beans, tomatoes and potatoes underneath the chicken legs to keep them off the bottom of the pan.

4) Put the pan in the heated oven for about 1 hour 45 minutes. Let the chicken get golden and brown.

This recipe may well be my favorite. Of all recipes. EVER. It’s so easy to make that I have no trouble throwing it together at the end of a workday, and it has such great flavors that I love to serve it to guests. Of course, it also reminds me of my beloved south, with particularly southern appeal. Chicken, bacon, sweet corn, cream and booze, mmmm! What makes it especially handy for feasting is that you put everything in one dish and bash it in the oven, so no fussing over the stove while guests are arriving. The good stuff just doesn’t quit: it’s an entree and a side all in one, and I feel downright spoiled whenever I make it.


Sunshine Chicken
(serves four - servings can be adjusted up or down)

This pecan crusted chicken can be served alone or, I prefer, on a bed of greens with honey mustard dressing. It has a bit of kick to it so be careful not to overdo the cayenne, and if your kids don’t like spicy foods you’ll want to tone it down even more.

This recipe looks far more complex than it is. While the chicken is brining, prep the dipping and dredging mixtures, as well as the dressing.


Pecan Crusted Chicken
(serves 4)

2-3 chicken breast halves, brined and pounded to an even thickness (but not cutlets)

Dipping Mixture
2 egg whites
2 tsp cornstarch
squirt of lemon juice

Mix in a shallow dish.

Crusting Mixture
1 c pecans, ground
kosher salt
fresh ground pepper
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp paprika

Mix together on a plate/tray/something similar and shallow.

Salad
greens
goat cheese
option: chopped onion

Lay out on serving platter.

Dressing
1/4 c honey
3 tbs Dijon mustard
1 tbs shallots, mince
1 tbs rice vinegar (option: apple cider vinegar)
1/2 lemon, juiced
salt and pepper

Whisk to combine.


Once the chicken is brined, rinsed, trimmed and pounded to an even thickness dip it into the egg white mixture. Let the excess run off then lay it in the pecan mixture. Coat both sides and let rest for a few minutes there while you heat about 4 tbs olive oil in a nonstick saute pan (medium-low heat). Preheat the oven to 350.

Saute the chicken: don’t be fussy. Lay the chicken gently in the pan and don’t mess with it for a good few minutes (3-6 minutes each side). Once the smell of pecans is filling the kitchen and the one side is good and brown gently turn the chicken. Cook that side and then pop the whole thing in the oven for 5-10 minutes to finish.

Remove the chicken from the oven and slice. Lay over the bed of greens and goat cheese, then drizzle the dressing over top of it all.

It’s tomato season again and I broke out one of my favorite last minute illusion recipes. That is, it’s another one of those dishes that looks oh-so-pretty, tastes decadent, and takes about 30 minutes. This recipe of from Cuisine at Home, and the only thing I’ve really changed is the quantity of lemon juice (I use less) and their recipe called for veg oil. And, of course, I brine the chicken. That should be understood. If needed, thicken the sauce with cornstarch.

Chicken Pomodoro
(serves 2)

4 chicken cutlets
Olive oil
1/4 c vodka
1/2 chicken stock
1-2 tbs fresh lemon juice
1/2 c+ tomatoes, chopped
2 tbs heavy cream
1/3 c scallions, minced
kosher salt
fresh ground pepper

Season the cutlets with salt and pepper and dust with flour. Saute the cutlets in oil until a nice golden brown. Transfer them to a platter and deglaze the pan with vodka (away from flame). Cook until the vodka is nearly gone. Add the stock and lemon juice then return the cutlets to the pan and cook each side one minute. Remove cutlets to plates. Finish the sauce with the tomatoes and cream, pour over cutlets. Garnish with scallions.

Chicken salad is just like other salads in that I like to use whatever I have around the fridge and pantry. It always tastes good, and makes me feel like I’m making good use of ingredients. This time the recipe went something like:

Chicken Salad
(Makes 4-6 sandwiches)

1 chicken breast, brined
Dijon mustard (4 tbs? up to you)
1+ tsp English Mustard
Mayo as needed
1 tsp ground ginger
1/4 tsp cayenne pepper
2-3 tbs capers, drained
1 stalk celery, thinly sliced
1/2 red onion, chopped
1 tsp minced garlic
Few pinches Kosher or Sea Salt
Few grinds black pepper
Olive Oil

Cut the brined chicken breast into about one-two inch pieces. Salt and pepper them, then toss them in about a tablespoon of Dijon mustard. Saute them in some olive oil over medium-low heat. Let them cool while you assemble the other ingredients in a bowl. You may want to hold off on adding the mustard and the mayo until after you’ve added the chicken. Those are the flexible quantities and they’re hard to gauge.

Once cool cut the chicken in smaller pieces. Add to the mixture in the bowl and combine. Feel free to add other stuff you have around, like hard boiled egg and fresh herbs (tarragon and parsley would be nice).

This is one of those recipes that can be morphed to serve one or twelve people, and the ingredients are so flexible that those can change to accommodate what you have on hand. I will, therefore, be infuriatingly unspecific.


Parmesan Crusted Chicken
-Chicken breast halves or tenders(I often save the tender strips from chicken breasts for just this recipe)
-egg whites and a squeeze of lemon juice if you have it
-flour (a handful)
-salt (a few pinches)
-pepper
-Parmesan cheese, grated fine
-olive oil

If using chicken breasts, not the tenders, pound them to an even 1/2 inch thickness. Put a non-stick skillet over medium heat and drizzle some olive oil into the pan. Get out three plates or bowls, and put your flour in one, the egg whites in the second, and the grated Parmesan in the third. Grind some pepper and sprinkle some salt into the flour. You could also add some other spices at this point. To the Parmesan you could add some finely chopped fresh parsley, some lemon zest, or some breadcrumbs (I don’t really like using the breadcrumbs).

Dredge the chicken pieces in the flour and shake off any excess. Then dip and coat the chicken pieces in the egg whites. Coat the pieces in a good layer of the Parmesan and gently lay in the heated skillet. Go ahead and sprinkle any extra Parmesan on top of. Some recipes recommend that you let this layer “set” before cooking, but I find that if your pan and oil are well heated the crust doesn’t come off. Cook your chicken a few minutes each side and transfer to a warm oven until the sauce finished.

The Sauce (quantities are flexible, just maintain the ratios)
The Primary Components:
-butter (5 tbs)
-heavy cream (1/2 c)
-chicken stock (1/2 c)
-salt and pepper
The Flavor Options (not to be used together):
-diced tomatoes (you can use those canned ones that come with some basil, too) (1-2 tbs)
-fresh sage leaves, chopped fine (2 -3 tsp)
-etc., etc.
The If You Have Thems:
-white wine (1/2 c)
-shallots, minced (2-3 tbs)

Melt a tablespoon of butter in a small saucepan over medium heat. Saute your shallots if you have them. Add the cream, wine and broth. Simmer until reduced by half. Whisk in the remaining butter, add the sage/tomatoes/other seasonings.