Chicken Marbella

January 27th, 2013

8 – 10 bone-in skinless chicken thighs
½ cup shallots, finely chopped
2 garlic cloves, finely chopped                                       
3 tablespoons red wine vinegar
3 tablespoons olive oil
2 tablespoons white wine
¼ cup maple syrup
1 tablespoon capers
1 tablespoon green peppercorns
2 teaspoons oregano
1 teaspoon turmeric
½ teaspoon celery seed
½ teaspoon ground coriander
1 teaspoon grainy mustard
½ teaspoon salt
6 prunes, pitted & quartered
¼ cup small green olives pitted, with or without pimento
¼ cup small red grapes, seedless
¼ cup cilantro, chopped – garnish

Place the chicken in a large plastic zip-lock bag (preferred), or a bowl.  In another medium size bowl place the shallots, garlic and liquids and seasonings and whisk till incorporated. Stir in prunes, olives and grapes.

Pour the marinade into the bag or bowl and gently massage it into the chicken thighs. If using a bowl, cover with plastic wrap. Place in your refrigerator for 6-8 hours or overnight.

Remove the chicken from the refrigerator, 40 minutes before placing in the oven. Heat your oven to 350 degrees. Arrange the chicken pieces with the marinade in a single-layer in a baking dish.

Bake for 50 -60 minutes or till the juices from the thighs run clear.

Place the thighs on a platter and with a slotted spoon place the other ingredients on top. Then pour over some of the juices from the pan and garnish with chopped cilantro. (can use parsley or chives instead).

Best served with rice (I prefer jasmine or basmati…just pick your favourite).

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Pad Thai with Chicken

May 31st, 2011

4 servings

225 g wide rice noodles (around ½ package)
Hot water

Sauce
½ cup ketchup
¼ cup fish sauce
3 tablespoons tamarind paste or lime juice
1 teaspoon sambal or hot sauce
3 tablespoons sweet soya sauce (or 3 of regular soya 1 teaspoon sugar)
¾ cup hot water

175g tofu –firm or extra firm, and cubed
1 tablespoon sesame oil
1 tablespoon sweet soya sauce
1 tablespoon low sodium soya

2 eggs lightly beaten
3 teaspoons vegetables oil
2 cloves garlic
1-inch ginger finely chopped
2 peppers finely sliced
1 small onion finely chopped
2 skinned boneless chicken breast

Garnish
2 cups bean sprouts
4 green onions
½ cup chopped fresh coriander
½ cup chopped roasted peanuts
lime wedges

Cube the tofu, pat dry with paper towels and place in a small bowl. Add the oil and soya sauces and marinate for at least 10 minutes.

In a large bowl, place the noodles and cover with hot water for about 10 minutes. When somewhat flexible (not soft), drain and set aside.

To prepare the sauce, mix together in a small bowl the ketchup, fish sauce, tamarind sauce, hot water, sambal, and sweet soys.

Drain the marinade from the tofu and place in a hot wok. Add 1 teaspoon vegetable oil. Beat the eggs and swirl in the pan to create a thin omelet. Cook on one side then flip over with tongs. When fully cooked remove from pan and set on a plate to cool. Cut into thin strips.

In the same pan, add 1 teaspoon oil and stir fry the tofu to golden brow, Remove from pan and set aside.

Add 1 teaspoon of oil in the medium hot wok and stir-fry the onions, garlic, ginger, and peppers till soft. Remove from the pan.

Cut the chicken into small slices. Add 1 teaspoon of oil in the wok and stir fry the chicken for 2 minutes. Add in the sauce mixture and cook for 1 minute further.

Place the drained noodles in the sauce and let them warm and soak in some of the sauce. Stir really well with tongs till all noodles are coated.  Add in the cooked vegetables until fully incorporated into the noodles.

Remove from the heat and place on a large platter.

Garnish with fresh chopped cilantro, green onions, bean sprouts and chopped peanuts. Serve with lime wedges.

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Paella with Chicken, Shrimp & Peas

June 17th, 2010

Paella with Chicken, Shrimp and Fresh Peas
(Serves 4-6)

2 large deboned skinless organic or free range Chicken breasts (cubed) or 6 thighs
36 medium to large shrimp, cleaned
1 cup of finely chopped sweet onions
3-4 cups of WARM organic chicken or vegetable broth
1 tsp dried oregano
1 tsp paprika
1 ½  tsp saffron
1 cup of diced Ontario canned tomatoes (drained)
2 cups farm fresh peas (put in a handful of snow peas too from Vicki’s Veggies)
1 1/2 cups of long grain rice (I like Uncle Ben’s the best)
Salt and pepper to taste
Flat Leaf Parsley and fresh oregano finely chopped
Lemon wedges

Sprinkle diced chicken with paprika and oregano and let sit for 15 minutes.

Sprinkle saffron in 1/2 cup of the broth and set aside in bowl.

Heat pan with olive oil and sauté chicken till nearly done (about 2 minutes)

In the same pan, add onions and garlic and sauté will soft, about 5 minutes. Add tomatoes and cook another 3 minutes.

Add rice and coat with all ingredients and cook till translucent, about 5 minutes.

Add warm broth and saffron broth, salt and pepper and cook for 12 minutes, uncovered. Bring to boil then simmer. ONLY stir a bit.

Then place the chicken and shrimp in the rice mixture. Stir to incorporate.

Cover and cook on low for about 10 minutes, then add peas and cook 3-5 minutes till all the broth has been absorbed.

Let rest for 5 minutes, partially uncovered. Plate and serve with parsley & oregano and lemon wedge garnish.
Great served with Sangria or a chilled Rose.

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Chicken Pinwheels with Asparagus, Spinach and Goat Cheese

May 20th, 2010

The bright vegetable colors inside, make these rolls a nice presentation on the plate.

  • 4 large Chicken breasts (halves)
  • 4 asparagus spears
  • 2 carrots cut into long narrow strips
  • 3-4 cups of fresh spinach (Vicki’s Veggies)
  • 12 mushrooms
  • 8-12 basil leaves
  • 1-2 shallots finely chopped
  • 1 clove garlic
  • 1 small package of goat cheese (Fifth Town Bagel Chevre)
  • Olive oil
  • Parchment paper – 4 pieces
  • Tin foil
  • Salt, Pepper, Peppercorns, Bay leaves
  1. Place chicken breasts on 4 pieces on parchment paper, butterfly, remove filet and cover with paper and pound thin. (Dimension should be at least 6X8”). Season with salt and pepper. Cover and place in frig.
  2. Sauté garlic, shallots, mushrooms, and spinach in olive oil. Set aside to cool.
  3. Peel asparagus and cut carrots in small lengthwise squared strips and blanch (boil in salted hot water for 1 minute, then plunge into ice water). Drain. Set aside to cool.

Now you are ready to assemble:

  1. Spread spinach mixture across each breast. Crumble goat cheese on top. Place one asparagus spear in the middle of the breast with a few pieces of carrot and the filet.
  2. Start at the edge in front of you and roll the breast upwards. Keep it snug and tight. Then roll tightly in paper and wrap in tin foil and twist ends.
  3. Bring large pot of water with some peppercorns and bay leaves to a boil. Add the rolls and poach on a gentle heat for 15 -20 minutes.
  4. Remove from pan, cool slightly and cut diagonally.
  5. Serve with your favorite sauce and perhaps some rice.

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