Italian Dancing Chicken in the Oven

This is my variation of the “dancing chicken” recipe on a beer tin. As we have wine in our house and plenty of fresh rosemary in the garden, we decided to change the recipe and prepare it with Mediterranean ingredients.

This fantastic cooking method allows the skin of the chicken to roast without being soaked by the liquid; at the same time, the wine in the can inserted into the belly of the chicken will keep the meat moist, tender and very aromatic.

Italian Dancing Chicken in the Oven

  • Servings: 4
  • Difficulty: medium
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You need:

  • 2 garlic cloves crushed
  • 1 tablespoon ground sweet paprika
  • 2 tablespoons olive oil
  • Salt to taste (about 1 tablespoon)
  • Pepper to taste (about 1/4 teaspoon)
  • Sprinkles: fresh rosemary

For the baking tray

  • 1 whole chicken (about 1.4-1.5 kg)
  • 6-8 Rosemary springs (about 20 cm long), rinsed
  • 1 empty can of about 500 ml, well cleaned
  • 150 ml white wine
  • 1 kg potatoes, peeled

Procedure:

  1. Combine the ingredients for the rub in small bowl.
  2. Place the about 120 ml wine in the can and place this in the center of a big baking proof container. Place the rosemary in the wine (reserve 2 springs).
  3. Rinse and tab dry the chicken.
  4. Remove rosemary leaves reserved springs and gently lift the skin of the chicken and place the rosemary sprigs under the skin (breast, back and legs).
  5. Rub the chicken inside and outside as well as little under the skin with about ¾ of the prepared rub.
  6. Gently sit the chicken on top of the can, which is in the baking proof container, this can has to go into the cavity of the chicken until stable.
  7. Coat the prepared potatoes (let them whole if small or dice them into 3-4 cm pieces if too big) with remaining rub and place them around the chicken. Add the additional 20 ml of wine.
  8. Place the chicken in the preheated oven at 140°C for about 2 hours. From time to time, check the liquid and brush the chicken as well the potatoes with it.
  9. Increase the heat to 200°C and roast the chicken for about 10 minutes until crispy.
  10. When done remove from the oven and let the chicken rest for about 10 minutes. Remove carefully the can from the chicken and serve immediately sprinkled with rosemary with the potatoes.

Autor: https://artandkitchen.wordpress.com/

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Chicken and Potatoes Casserole with Fig Sauce

An extraordinary warm autumn permitted to our figs three to produce the send bath fresh fruits and add in this way rich genuine ingredients to our table.

Inspired by the oriental kitchen I created this dish and I’ve already reproduced a second time for the pleasure of my family.

The figs three is still producing figs, and it’s already late October. For this recipe I’ve also prepared a few small jars of preserved figs, so that this dish will be among the Christmas delish again.

Note: There are two fig seasons a year – a smaller harvest in early summer and a larger harvest in late summer to early fall. At our latitudes, we expect the first harvest in summer (where here it is the main harvest) and sometimes, if we have a warm autumn, we get the second harvest end of September to October; this is a big gift it it happens!

Chicken and Potatoes Casserole with Fig Sauce

  • Difficulty: easy
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You need

For the potatoes

  • 500 g small potatoes, washed
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt

For the chicken with figs

  • 1 tablespoon oil
  • 1 small onion, diced
  • 1 garlic cloves, chopped
  • 1 tablespoon fresh ginger, chopped
  • 400 g chicken, breast, diced into 2-4 cm pieces
  • 2 tablespoons balsamic vinegar
  • 8 medium sized figs, peeled and cut into quarters (here you may also use preserved figs)
  • 1/2 cup water or better white wine
  • 2 rosemary springs
  • 1 thyme spring
  • Salt and pepper to taste

Topping (optional)

  • Fresh figs, washed cut into flowers
  • 1 short rosemary spring

Procedure

  1. Preheat the oven to 250°C
  2. Place the potatoes in your baking mold; add the oil, sprinkle with salt and place in the oven. Bake for about 45 minutes or until you see that the skin turns light roasted and the potatoes are done (check with the point of a knife).
  3. In the meantime, fry onion, garlic and ginger until fragrant, add the chicken pieces and fry until roasted. Don’t let burn the onion mixture.
  4. Add the balsamic vinegar and the figs. Cook until figs are lightly caramelized, add the water or the wine and stir to dissolve the fond.
  5. Add the herbs, and adjust with salt and pepper. Let simmer slowly (if necessary add more liquid). When potatoes are ready, add the chicken-figs mixture to the potatoes.
  6. Arrange the figs for the topping and bake until figs are warm. Place the reserved rosemary spring over the dish and serve immediately.

Autor: https://artandkitchen.wordpress.com/

 

 

Juicy Prune Compote with Spices

This year we had been blessed with a lot fruits from the garden and now the plums (European plums or prunes) are just ripe enough.

I decided to create a side dish, which goes with meat (for example roasted pork, chicken or game), but now I think that this (perhaps with less salt, and adapting the spices to your taste) would be lovely as a dessert with vanilla ice cream, Greek plain yogurt or over your morning muesli (or cereals) . Next time…

For the preparation, I used allspice, finely crushed coriander and pepper, but other combinations would work as well. Alternatives could be cinnamon, cardamom, ground ginger, cloves, grated orange zest, garam masala and so on.

Juicy Prune Compote with Spices

  • Servings: 3-4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/

You need

  • 12 prunes
  • 1 tablespoon brown sugar
  • ½ teaspoon ground allspice
  • 1 pinch pepper
  • ½ teaspoon finely crushed coriander seeds
  • 1 pinch of salt
  • 3 tablespoons water
  • 3 tablespoon brandy (or grappa, whisky, …)
  • 1 tablespoon butter or margarine

Procedure

  1. Wash the prunes, cut into halves and remove the pits.
  2. In a small bowl combine sugar spices, salt, water and brandy
  3. In a non-sticky frying pan, heat the butter at medium heat and fry the prunes on the skin side for a few minutes until you see that the skin begins to brown.
  4. Pour the mixture over the prunes and turn the prunes cut side down.
  5. Cook until the juice reduces to a thick medium thick sauce and the cut side of the prunes begins to turn brown. Don’t let burn the sugar!
  6. Immediately remove from the skillet and place in a serving plate.

 

Chicken Tagine with Chickpeas

A tagine is such a wonderful way to prepare and serve a complete meal at once.

The combination of meat, vegetable and carbs makes this possible and super easy!

The special spice mix, which I call “Moroccan Spice Mix”, is a wonderful very versatile balanced combination of flavours; I use this in many different ways, mostly spontaneously according to the ingredients I have on hand at home.

In the recipe below, I added some honey from our own production; this made the plate really really delicious!

Chicken Tagine with Chickpeas

  • Servings: 2-3
  • Difficulty: easy
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Moroccan Spice Mix:

  • 2 teaspoon ras el hanout spice mix, if available, optional
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon ground ginger
  • 1 teaspoon turmeric

Tagine:

  • 2 tablespoons olive oil
  • 500 g chicken skinned, cut into big pieces (if you prefer deboned)
  • 2 medium onions, peeled and cut into quarters (wedges)
  • 1/2 lemon with peel, cut vertically in wedges (skin on)
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, peeled and chopped
  • 6 teaspoons Moroccan Spices Mix (see above)
  • 1 teaspoon paprika
  • 4 Roma tomatoes
  • 1 cup chicken or vegetal broth
  • 1 can chickpeas, about 2 cups cooked chickpeas
  • ½ lemon juice
  • 2 tablespoon honey
  • 3 tablespoon raisins (+ some for decoration)
  • Salt and pepper to taste
  • Parsley for decoration

Prcedure

  1. Prepare in advance the ingredients taking care to prepare the tomatoes. To peel the tomatoes dip them in boiling water for two minutes, place in cold water and remove the skin. Cut into half and with your fingers remove the seed, cut into 1-2 cm pieces.
  2. Heat the oil in a non-stick skillet (provided of lid) and fry chicken for 2 minutes, add onion and lemon wedges and fry for other 3 minutes.
  3. Add garlic, ginger and spices. Stir fry shortly until fragrant.
  4. Add tomatoes and sauté for 1-2 more minutes. Set aside a few pieces tomatoes, one lemon and one onion wedge for decoration.
  5. Add the broth and stir well-
  6. Add chickpeas, lemon juice, honey and raisins.
  7. Adjust salt and pepper to taste.
  8. Cover and let simmer covered for about 30 minutes or better one until the chicken results tender. Stir and add little water from time to time as it should not result dry.
  9. Just before serving top with the reserved lemon and onion wedges, the pieces of tomatoes, a few raisins. Cover for a few seconds.
  10. Top with parsley and serve with a smile!

 

Autor: https://artandkitchen.wordpress.com/

Nachos de Pollo – Chicken Nachos

In my life I have prepared nachos only once  ( Nachos de Camarones) and my family asked me to make some more.

This special wish came perfect with the given list of ingredients I for the game “ready set cook” as tortilla and chicken were among the options.

The combination were done quite quickly and the result delicious.

I did not add cheese (as not in the list J ), and exactly had been appreciated as the dish resulted lighter; I think I would have added some cumin, but all spice was a great alternative and finally the addition of the thick yogurt made the dish fresher!

I recommend not adding too much salt, as the chips are usually salted; adapt the quantity to the chips!

Nachos de Pollo – Chicken Nachos

  • Servings: 4
  • Difficulty: easy
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You need

  • 1 tablespoon butter
  • 4 garlic cloves, chopped
  • 400 g chicken breast, skinless, boneless diced in 2 cm pieces
  • 1 cup diluted chicken broth (don’t add to much salt)
  • ½-1 cup tomato sauce, to taste
  • 2 tablespoons heavy cream
  • hot Sauce, to tast
  • 1/4 teaspoon all spice powder
  • 1/2 teaspoon coriander powder
  • 4 tablespoons cilantro
  • Salt and pepper to
  • 8 cups tortillas chips (not too salted)
  • 8 heaped tablespoons thick yogurt to served
  • Additional cilantro or parsley, chopped

Procedure

  1. Fry gently the garlic with the butter in a medium saucepot until fragrant add chicken and gently roast stirring from time to time for about 5 minutes.
  2. Add chicken broth and tomato sauce. Let simmer for about 30 minutes or until the chicken turns tender.
  3. In the meantime, arrange the chips on four oven save dishes and place them at 80°C/180°C to preheat them in the oven.
  4. When the chicken is done and sauce thicker add cream, hot sauce, spices, cilantro and adjust with salt and pepper.
  5. Remove the plate from the oven; pour the chicken sauce over the tortilla chips, dot with yogurt and top with fresh herbs.
  6. Serve immediately with extra yogurt if desired.

Autor: https://artandkitchen.wordpress.com/

 

Berbere Chicken with Pulses

 

 

I confess I did not create this recipe, but I’ve adapted several recipes to this one with a great success.

At the beginning I was planning to prepare this with green lentils, but as I noticed I did not have them at home I looked for a valid substitute. In the pantry I had red lentils, but I also found something better: a wonderful colored mixture of pulses!

The recipe begun with the preparation of the Ethiopian spice mixture: the Berbere Spice Blend!

This was needed for the pulses and for the chicken!

The following steps were very easy and this main dish is also a very much appreciated combination had been created!

Berbere Chicken with Pulses

  • Servings: 4-6
  • Difficulty: medium
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You need:

Berbere spices blend

  • 2 teaspoons coriander seeds
  • 1 teaspoon black peppercorns
  • 1 teaspoon cumin seeds
  • ½ teaspoon fenugreek seeds
  • 2 whole allspice berries
  • Seeds of 4 green cardamom pods
  • 4 cloves
  • 2 dried red chilies, if too hot for you seeded
  • 3 tablespoons sweet paprika
  • 1 teaspoon turmeric
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cinnamon
  • 1 teaspoon salt

Pulses (mixture of lentils and small beans) quantity of each to taste and to availability:

  • Horse beans
  • Haricot bean
  • Mung bean
  • Green lentils
  • Brown lentils
  • Small red bean (Adzuki beans)
  • Black eyed peas

 

Veggies and pulses stew

  • 2 tablespoons olive oil
  • 1 big onion, chopped
  • 1 cup carrots, peeled diced
  • 2 cm ginger, peeled, chopped
  • 5 garlic cloves, peeled chopped
  • 1-2 tablespoon Berbere spice blend (see above or use another mixture)
  • 1 cup tomatoes, diced
  • 1 cup mixed pulses (see above)
  • 3 cup water or to taste

Chicken

  • 4-6 pieces of chicken, skin removed (about 600-800 g)
  • 1 tablespoon Berbere spice blend
  • 1 teaspoon salt (or to taste)¨
  • 1 tablespoon vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon butter for the skillet (if possible Ethiopian spiced butter)

Garnish

  • Chopped parsley

Procedure

Berbere spices blend

  1. First of all toast the seed first for a few minutes in a dry skillet to bring out their flavor. Let cool down.
  2. Grind the seeds with a spice or a coffee grinder.
  3. Add the remaining powdered spices and the salt.
  4. Pulse shortly again and store it airtight for example in a small jar.

Veggies and pulses stew

  1. Heat oil in a skillet and sauté onions, carrots, ginger and cloves until onions turn soft.
  2. Add Berbere spice blend and sauté for 2 more minutes
  3. Add tomatoes, pulses, water and salt to taste.
  4. Let cook for about 30 minutes or until al dente; add more water if needed while cooking.
  5. Pour pulses into an oven safe mold and place into the preheated oven

Chicken

  1. While pulses are cooking combine chicken with the other ingredients (except of butter) and preheat the oven to 200°C/400°F.
  2. Fry the chicken pieces until roasted on all sides in the butter until lightly browned.
  3. Transfer chicken over the pulses, add 1/2 cup of water to the skillet and pour this liquid over the pulses.
  4. Sprinkle chicken with some more Berbere to taste and bake for about 10-15 minutes.
  5. Serve with chopped parsley

Autor: https://artandkitchen.wordpress.com/

 

Chicken Tikka

chicken-tikka

This Indian famous dish cannot be missed as this is one of our most favorites.

Serve with naan or rice and add some salads, raita and/or vegetables.

If you wish to prepare a paste with the spices to be ready for use, place 10 fold of the quantity of the spices (from ginger to chili) in a wide skillet with ½ cup of white wine vinegar and ½ cup of oil. Heat slowly and bring to simmer until the vinegar is completely evaporated and the oil separates from the spices. Fill in a jar and keep in the fridge. Now you can replace the spices by 1-2 tablespoons of the paste.

Chicken Tikka

  • Servings: 4
  • Difficulty: easy
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Autor: https://artandkitchen.wordpress.com/ chicken-tikka

You need

  • 500 g chicken, boneless, skinned and cubed

Marinade

  • 1 tablespoon ginger, fresh grated
  • 2 garlic cloves, pressed
  • 1 tablespoon ground turmeric
  • 1 tablespoon paprika
  • ½ teaspoon ground coriander
  • ¼-1 teasopoon chili powder ( to taste)
  • red food coloring (optional)
  • 1 teaspoon salt
  • ½ cup yogurt, plain if possible balkan style
  • ¼ cup lemon juice
  • 1 tablespoon chopped fresh coriander

For the pan

  • 1 tablespoon oil

Preparation

  1. In a bowl combine ginger, garlic, turmeric, paprika, coriander ground, chili, red food coloring and salt.
  2. Stir in yogurt, lemon juice and fresh coriander.
  3. Now add the chicken cubes and coat well.
  4. Leave to marinate for at least 1 hour or best overnight.
  5. Preheat the broiler or the grill at medium high.
  6. Grease the pan with the oil and place the chicken to broil. When medium done turn and cook on the other side. The total cooking time is about 15-20 minutes, bake until through and done.
  7. Note: you can prepare this with you grill in the oven or over the BBQ. If you prepare this on the barbecue, cover loosely the chicken with aluminum foil while cooking.

Ww 6 smart points per portion

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