Tag Archives: Chicken

Chicken Soup TLC

Chicken soup is a cure for cold and any other illness. True that in many novels and films. Grandmas and mas are the best cooks but husbands can certainly cook it up too. I spent most of last week in bed and was indulged in tender lovin care. This soup among other things – certainly cheered me up and helped recovery. The only minus being I could not smell it at all but felt the hot spices.

These ingredients went to the soup: chicken breast, garlic, oregano, bay leaf, carrot, onion and celery, chicken stock, juice of one lemon, cocnut milk, ginger, sambal olek, parsley and egg noodles. Make the soup and cook the noodles separately. Combine as you eat in the plate.

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Moroccan-inspired Chicken Tagine

Easy and delicious meal is what I had in mind today when getting a kilo of chicken clubs at the grocery. Turned to my tagine pot and ras el hanout spice and lemon. Added some herbs and onion and voila. Tried the newest household appliance when preparing couscous with tomato and garlic. My husband is an appliance geek and the cupboards are filling up with all sorts of gadgets. The mini-chopper and cream whipper  being one of the latest ones.

Back to the dinner.

The tagine pot – a kilo of chicken clubs,  1 tbsp olive oil, 1 onions, 2 garlic cloves, 2 dl water, 2 tsp ras-el-hanout, 2 tsp coriander, salt and white pepper, 1 lemon and four dried figs

Chop the onion and garlic and sauté in oil. Add the spices and pour in the water. Add the chicken, lemon and figs. Cook on slow heat under lock for 40 min.

Couscous and Brussels sprouts: 2 dl Brussels sprouts. Rinse and cut in two the sprouts. Roast in oven. Chop 2 tomatoes and one garlic clove in a mixer. Add 2 dl of couscous prepared according to the instructions on the package. Place the couscous and the Brussels sprouts on a platter. Sprinkle with olive oil.

Enjoy! Have a wonderful weekend!

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#38 Fragrant Chicken Tagini

imageA packet of chicken fillets in the fridge and a tin and another in the pantry. Additionally an unopened jar of Ras El Hanout spice that I had never used before. This was the start for this new concoction, a fragrant chicken pot with Moroccan inspiration.
For four portions you will need
Olive oil, 500 g chicken, 1 onion, 2 garlic cloves, 2 cm of fresh ginger, 10 pitted dried dates, 3 dl water, 2 tbsp ras el hanout, 2 canned grilled sweet peppers, and a handful of chopped mint and parsley, salt.
Chop the onion and sauté it in olive oil in a tagine pot. Add the chicken and fry until golden brown. Add the spices and pour in the water. Add the dates and diced sweet pepper. Simmer under lock for 20 minutes. Add the herbs before serving.

Taste and add salt if needed. Serve with couscous and baby spinach.

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#3 Chicken Noodle Soup with Ginger and Cilantro

Another freezing cold day with -20 degrees Celsius in the morning. Light powder snow and beautiful sunshine. Such a perfect day, perfect weather for a cosy Saturday both out and indoors.
The snow outside and shoveling it got the best of my morning. This soup made the midday. Now I’m sitting in front of the fireplace and my chai is brewing. The dusk is turning to evening.

The soup then. This is a recipe for four.

Part 1: 4 chicken drumsticks, 1/2 water, 3 cm fresh ginger (peeled and chopped), 2 bay leafs, black pepper, salt, thyme and two garlic cloves, 1 chopped onion and  a carrot cut into buttons.

Part 2: 100 g egg noodles, spring onion and cilantro (coriander) paste.

Start with cooking the chicken for half an hour. Put all the ingredients in part 1 in the pot as you cook the chicken. Lift out the drumsticks and none them. Put the meat back to the pot. Add the chopped spring onions, coriander paste and noodles. Cook as instructed in the noodle package.

Enjoy!

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Post #2 Chicken Tagine

imageimageLet it snow let it snow… What a blizzard we’ve had today and it’s still snowing. I love winter and snow as long as it is not too cold. The delays in traffic have not gotten to me yet and I did not even mind the doubled commuting time this morning.

 

 

 

 

 

 

 

 

 

 

Soups and stews are winter food and also great for weekday meals as you can serve them several days. We got a tagine pot a few years ago and it splendid for stews, and tagines of course.

My husband treated me with this lovely chicken tagine. The recipe originates from Tagines & Couscous by Ghillie Basan.

For four portions you need: olive oil and butter, 6-8 chicken drumsticks, 1 onion, 1 tsp of dried rosemary/1 tbsp chopped fresh, 40 g fresh ginger, 2 red chillies (chopped and de-seeded), 2.5 dl dried apricots, 2 tbsp honey, 2 cinnamon sticks, 1 can of canned tomatoes, salt and pepper.

Sauté the chopped onion in the oil and butter. Add the chilli, ginger and rosemary. Add the cinnamon and the chicken. Stir in the apricots and the canned tomatoes. Cover and cook on slow heat for 35 minutes. Season with salt and pepper. Serve with couscous.

 

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Warm Chicken Salad with Spinach and Chevre

I was craving for a lighter dinner and low-carb dinner the other day and decided to go for a chicken salad.

Start with baking chicken fillets in oven – breast fillets (ca. 300 grams), salt, pepper and lemon juice, 20 min in 180 C.

For two you will need: Large handful of spinach leaves, large handful of lightly cooked bread beans,  2,5 dl halved and lightly roasted cherry tomatoes (roast them with the chicken), 2 tbsp walnuts, walnut oil, 100 g soft Chevre (and the 300 g chicken fillets mentioned above).

Build the salad on serving plates starting with the spinach and finishing with chicken and walnut oil. Enjoy!

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Chicken-Vegetable Soup

The plans of chicken soup with gnocchi changed into a soup without gnocchi. Two first days without pasta and the last servings with spaghetti.

My inspiration is The Cozy Apron on Pinterest and this is a modification.

For 10 portions you will need

400 g chicken with bones, 2 onions, 2 carrots, 2 parsnips,  2,5 dl butternut squash, 1 l of chicken stock, 2 l water, 2 bay leaves, 2 twigs of thyme and oregon, 1 cup of shredded kale, 4 cloves of garlic, a chunk of Parmesan rind,  2 handfuls of parsley

Chop the onions, carrot and garlic, sate in butter. Add the chicken and 1 l water. Cook on low heat for 20-30 minutes and set a side to cool.

Cut the vegetables into small cubes. Heat the chicken stock, bay leaves and herbs.  Chop the garlic and add it and the vegetables to the stock, cook for 25 minutes.

Chop the  chicken and add to the soup with the shredded kale. Cook for 5 min. Spoon out the Parmesan rind. Add the parsley and serve with grated Parmesan and country bread..

I added cooked spaghetti and tomato purée to the last servings.

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Artusi’s October Chicken Gnocchi

A warming soup is best for chilly and crisp autumn days. I was ready to cook a pot of vegetable stew with chicken and turned to my Artusi cookbook to see his recipe for gnocchi. To my delight one of his October menu suggestions started with gnocchi and hence our Sunday lunch starts with gnocchi today.

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I love the Artusi book, La Scienza in cucinare e l’Arte di mangiar bene collected by Pellegrino Artusi, given as a present by my dear friend Vittoria. Let this be the start of my journey of culinary Italian as the book  is to teach be both the art of cooking and the language,

This recipe is for seven to eight portions. It is slightly different from the traditional gnocchi recipe because the chicken mixed in with the gnocchi dough.

Ingredients:

200 g floury potatoes, one large or two small cooked breast of chicken, 40 g grated Parmesan, salt, nutmeg, 2 egg yolks, 30-40 g flour, chicken broth (1,5 l).

Cook the potatoes in water or steam. Press them immediately while still warm.

Mince the cooked chicken with a knife and combine with the pressed potatoes. Add the grated Parmesan, two egg yolks, salt and a dash of nutmeg. Place the mixture on a baking surface on a heap of flour, 30 – 40 g. Roll the dough into thin rolls the size of the little finger. Cut the rolls into small pieces, press with fork and cook in chicken broth.

The gnocchi floats on the surface one cooked, in  five to seven minutes. Place the gnocchi carefully on warm plates and spoon the broth on them. Prepare the gnocchi and cook them just before serving.

he secondo, main course, is to be pizzaoila (filet of beef brised in tomato) and the dolce, dessert, Angelfood cake.

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Pollo Limonello finlandese

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A recently published cookbook by a trendy bar in Helsinki reveals the recipe of their best seller pasta, Pasta Limonello. Even Helsingin Sanomat, the national newspaper wrote about it stating however that the pasta is just not quite as good as at the bar, Cafe Bar 9 (HS on 16.1.2014). The cookbook is called Pollo Limonello – parhaita paloja Ysibaarin keittiöstä (best bites at Bar9).

I’d heard but not tasted the pasta and therefore had to try the recipe. This was not after the book review but after browsing at the cookbook in a museum shop. Namely that of museum of contemporary art Kiasma.
I wonder what the original Italian dish would be like, would they put cream and ginger in pasta? Certainly not yoghurt.

I had to meddle the recipe as always and upon a Google check I realised that many had done the same.

This is my version of the pasta for four:
3 chicken breast files, sliced
1 onion, chopped
4 garlic cloves, chopped
2 tsp grated ginger
2 dl double cream
Juice of half a lemon, rind of a whole lemon
2 tbsp honey
2tsp ground turmenic
1 tbsp chicken fond
2 dl natural yoghurt
Salt, pepper
300 g spaghetti

Brown the chicken filets in butter. Sautée the onion. Cook for 5 minutes. Add the cream, garlic, lemon, turmenic, ginger and honey. Cook for 20-25 minutes. Add the yoghurt and season with salt and pepper.
Cook the pasta while the sauce is cooking. Mix together and serve with grated Parmesan.
Yummy! Much better than I thought.

http://www.bar9.fi
http://www.kiasma.fi

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Chicken Breast with Chèvre and Citrus

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It was Good Friday yesterday and not yet time for Easter lamb. The weather was exceptional because it was sunny. I remember it having been cloudy and rainy on Good Friday. Always dark. We started the day by listening to Mozart’s Requiem. Beautiful and quite moving.

This chicken recipe is out lunch yesterday. It tastes of what I felt like eating  and what was in the fridge. It turned out delicious.

This is what you need for 4 large or 8 small lunches.
8 chicken breasts (600 – 700 g)
salt, pepper
1 lemon
zest of one orange
50-70 g of Chèvre
3 garlic gloves
one large red onion
400 g (8) carrots
olive oil

1 Let the chicken warm to room temperature. Rub some salt and pepper into the chicken pieces. Peel the carrots and place them into an oven proof to greased with olive oil.

2 Chop the onion into large pieces and place them in a greased oven pan.

3 Place the chicken breasts in the pan and press the garlic on them. Break the chèvre into small pieces by hand and sprinkle it on the chicken. Cut the lemon into wedges and put in the pan. Grate the zest of the orange and sprinkle on the chicken. Top with olive oil.

4 Bake in 200 C for 30 minutes. Cover with aluminium foil and bake for 10 – 15 min in 150 C. Bake the carrots at the same time.

 

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