Artichoke Chicken

Ingredients:

3 chicken breast halves, boneless/skinless

1/4 C Parmesan, shredded

2 clove garlic, minced

1/4 t paprika

1/4 t oregano

1/4 t tarragon

Pinch cayenne

Mayonnaise – enough to just hold other ingredients together

6 artichoke hearts, halved

Olive oil

Directions:

Oven to 375 F

Place parchment on a baking sheet & rub with a little olive oil.

Combine Parmesan, garlic, spices

Add enough mayonnaise to just hold everything together.

Pat chicken dry then salt & pepper both sides.

Spread cheese mixture on each breast.

Coat each artichoke with a small amount of mayonnaise & place 4 halves on each breast.

Bake for 20 to 25 minutes or until chicken is cooked through.

Strawberry Chicken Salad

Ingredients:

6 chicken thighs, frozen

1 C chicken broth 

1 t salt

1/2 t black pepper, ground 

1 T butter, unsalted 

1/4 C pecans, chopped 

1 stalk celery with leaves, 1/4 inch dice

1 C strawberries, 1/4 inch dice

1 t cubeb, ground 

2 T parsley, minced 

2 chives, minced 

1/4 C mayonnaise 

3 T grainy mustard 

2 T white balsamic vinegar 

1 T honey

Directions:

Place broth & chicken in Instant Pot.

Season chicken with salt & pepper

Cook on high for 13 minutes & allow to naturally release for 5 minutes.

Place chicken in bowl of stand mixer with paddle attachment & turn on low to shred chicken.

Cool in fridge.

Sauté pecans in butter until browned & fragrant.

Set aside to cool.

Combine celery, strawberries & cubeb.

Add remaining ingredients & carefully combine.

Fold in chicken & refrigerate for at least 30 min.

Chicken Thighs with Fig

Prep time:  5 min
Cook time:  15 min

Ingredients:

1/2 C red wine
1/4 C honey
1 T herbs de provence
1 clove garlic, minced
4 fresh figs (turkey), quartered
3 T olive oil
4 chicken thighs (skin on/bone in)
2 slices Wegman’s Rosmarino Ham
Black pepper

Directions:

Combine wine, honey, herb, and garlic in a small saucepan and reduce by 1/3
Add figs and simmer for 2 min.
Heat olive oil in a large skillet and sear chicken for 2 min per side.
Pour fig sauce over chicken, reduce heat to medium and simmer for 10 min or until chicken reaches 160F.
Stir in ham.
Place under broiler to brown chicken skin.
Crack pepper over chicken.

Serve with rice.

Rhubarb Chicken

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Ingredients:

1 T pink peppercorn
1 t grains of paradise
1/2 t salt
1 lb chicken thighs
3 T olive oil
1 onion, diced
2 sweet potatoes, 1/4 inch cube
1 C chicken stock
1/2 t rosemary
1/2 t thyme
4 rhubarb stalks
3 T buckwheat honey
3 T soy sauce, low sodium
3 clove garlic
3 dashes of franks redhot
2 inch ginger, fresh grated

Directions:

Grind peppercorn, grains of paradise and salt together then rub onto chicken.
Heat olive oil in a deep skillet and sear chicken.
Lower hear, add onion and sauté until translucent.
Add sweet potato, 1/2 c stock, rosemary & thyme and simmer.
Process rhubarb, honey, soy sauce, garlic, red-hot and ginger until smooth.
Pour over chicken, cover and simmer for 20 min.
Pull chicken into bite-sized pieces, discard bones & skin.
Add more stock if needed.
Serve over long grain rice.

Curry of Chicken Thigh

 

Prep Time:  15 min
Cook Time: 30 min
Total Time: 45 min

Ingredients:

1/2 T cumin, whole
2 T coriander
2 black cardamom pods, husks removed
2 green cardamom pods, husks removed
1/2 t salt
1/8 t cinnamon
1/2 t turmeric
1 clove
1 T pink peppercorns
2 t moroccan poivron rouge
2 longpeppers
1/2 t nutmeg, fresh grated
6 mace, blades
4 inch ginger, grated on microplane
4 cloves garlic
2 T red palm oil
2 yellow onions, diced
18 Chicken thighs, boneless skinless
3 med sweet potatoes, 1/4 inch cubes
2 c chicken stock
1/2 c cream
1 t rosewater
1 t pandan extract

Directions:

Toast cumin and coriander in small pan over med-hi heat until fragrant.
Grind cumin, coriander, cardamoms, salt, cinnamon, turmeric, clove, pink peppercorns, moroccan poivron rouge, longpepper, nutmeg and mace to fine powder.
Mash ginger and garlic to paste in mortar then grind in spice mixture.
In a large pot or wok, sauté onion in palm oil until translucent.
Add spice paste and stir to coat onions.
Add chicken and sear on all sides (3 to 5 min)
Add sweet potato and stock.
Simmer until chicken is cooked (20 min)
Stir in cream and remove from heat.
Stir in rosewater and pandan extract.
Serve with rice.