CHICKEN

Moroccan Roast Chicken a la Caroline

This is easy to do if you're going to be home for a couple of hours but you haven't got time to be actively working in the kitchen.

Whole chicken - about 3 1/2 to 4 lbs - free range is best I think
One preserved Moroccan lemon - find them in glass jars in the grocery store
Handful of fresh herbs like parsley, thyme, and taragon or substitute about a teaspoon of dried herbs
Olive oil

Preheat oven to 350 degrees. Unwrap the chicken and remove any packet found in the body cavity. (Sometimes there will be a wrapper with the chicken liver etc in it, although it's rare to find nowadays) If you see any globs of fat around the cavity, pull loose with your fingers and discard. Rinse the chicken under cool water and pat dry. Place it in a deep oven proof casserole. Put the preserved lemon and herbs in the cavitity and pour a tablespoon of olive oil into your hands and rub the back of the chicken, then add more oil and rub over the legs and breast. Place the bird on its back and roast uncovered, in the oven for 1 hour, then remove and baste the chicken with the juices that have accumulated. You can use a spoon for this or a bulb baster is easier. Return to oven and cook another 15 minutes and baste again. The bird should be getting brown and it may take another 15 - 20 minutes before it has a really pretty brown color, and the skin on the top puffs up. Remove from the oven and sprinkle with salt, place on a platter and carve!

Moroccan lemons are preserved in salt and the chicken takes on a lemon-y salty taste which is subtle and nice.


CHICKEN CASHEW CURRY

4 inch piece of ginger, peeled and sliced thinly
1 serrano chili pepper, remove seeds and mince
1/2 cup chicken stock
3-4 tablespoons canola oil
2 large onions - chopped small
2 Tablespoons minced garlic
3 Tablespoons curry powder
1 cup low-fat yogurt
2 pounds of boneless chicken thighs - remove skin and cut into bite sized pieces
2 teaspoons garam masala
1 Tablespoon lemon juice
1/2 cup chopped cilantro
1 cup raw unsalted cashews

Put the ginger, chili and stock in a blender and puree until smooth.

In a large casserole saute the onions in 3 tablespoons of oil over low heat until they are soft and golden. Ad the garlic and curry, stir and cook about 2 more minutes then add the ginger, chili mixture along with the yogurt and season with sea salt and pepper. Set aside.

Heat the remaining oil in a large saute pan and over high heat, brown the chicken pieces, adding them to the onion curry mixture. Bring the chicken curry mixture to a simmer and cook about 20 minutes. Heat the oven to 350 and toast the cashews for about 10 minutes. Remove from oven and set aside. The curry can wait at this point until you are ready to serve. Note that you can add more chicken stock to the mixture if need be.

Just before serving, bring the mixture back to the simmer, add the garam masala, lemon juice, cilantro and cashews. Serve over Basmati Rice accompanied by chutney. You can also offer sambals like shredded coconut, currents, and chopped cucumber to be sprinkled on each serving. The curry has a little heat to it but if you like a spicier taste, you could add another chili. This will make about 8 servings. It tastes good with a citrus and arugula salad (with a little honey in the dressing) to start.




CRISPY QUICKIE CHICKEN

2 boneless chicken breasts - OR buy bone-in breasts which are cheaper. To remove the bone, place a sharp knife against the bone and pull away the chicken. Cut the chicken pieces into strips like fast food chicken fingers. The chicken will cook faster when it's cut into pieces like this.

1 cup Japanese Panko breadcrumbs (find this in the Asian food section)
1/2 teaspoon tarragon
1/2 teaspoon thyme
salt and pepper to taste

Mix the Panko and herbs in a shallow bowl. Beat one egg in another bowl. On medium high, heat 1 tablespoon of butter and 1 of canola oil (the butter gives flavor and the oil keeps the butter from burning)

Dip the chicken pieces into the egg, then roll in the crumbs and brown on each side which will take about 5 to 10 minutes. One or two servings


CHICKEN STIR FRY WITH LOTS OF VARIATIONS

Note that you can make this with chicken and/or prawns or even substitute cubes of firm tofu. Amounts given will yield 2 servings and because the ingredients are in small pieces, you can have this on the table very fast if you don't do the 30 minute marinade so start the rice cooking first.

1 boneless chicken breast or use two thighs cut into thin slices
2 Tablespoons or more of Veri Veri Teriyaki Sauce
4 - 8 cooked, peeled prawns
1 ear of corn, kernels cut off(optional)
1 handful of snap peas or snow peas
1/2 red pepper cut into narrow strips
4 brown mushrooms sliced
2 scallions trimmed and cut into 1 inch lengths
1 egg beaten
1/2 teaspoon of chili garlic sauce (comes in bottles in the Asian food section)
soy sauce to taste

This photo shows a tofu version. Combine the chicken or tofu with the teriyaki sauce and let it marinate for 30 minutes if you have the time. Remove chicken from marinade and save the liquid.

Heat a wok or deep saute pan until very hot, add 2 tablespoon of vegetable oil and add the chicken and veggies, and stir fry for about 5 minutes until chicken is cooked and veggies start to wilt, add the cooked prawns and stir in the egg. Pour in the reserved teri yaki marinade and the chili garlic sauce which will give it a little bite. Add a little soy sauce if you like - serve it over rice.


COUNTRY CAPTAIN CHICKEN

Note this is a very old recipe with many variations - it's easy to make, attractive to serve and if you don't like curry don't worry because the flavor is not at all curry like!

One 3 lb chicken cut up or use thighs and breasts
1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
4 Tablespoons butter
2 Tablespoons oil
1 small finely chopped onion
1 small green pepper chopped
1 rib of celery chopped (optional)
2 cloves garlic, minced
1 Tablespoon curry powder
1/2 teaspoon thyme
16 ounce can of diced tomatoes with liquid
3 Tablespoons dried currents
Toasted almonds

Mix flour and salt and pepper in a bowl and coat the chicken pieces. (You can also put the flour mixture in a small paper bag and shake the chicken pieces in it a few at a time)
Combine butter and oil in a large skillet and brown chicken on all sides. Remove the chicken and add the vegetables, garlic, curry and thyme. Stir together for a few minutes and add the tomatoes and their liquid, return the chicken to the skillet and place it skin side up on the mixture. Cover and simmer slowly for about 30 minutes. Sprinkle the currents over the mixture and cook another 5 minutes. Serve over rice or couscous, sprinkled with sliced almonds. Serves 4 - 6

POSOLE BY NANCY

Note - this is a kind of chili like soup or stew from New Mexico. Nancy took a basic recipe and changed it...

4 large chicken thighs
1 12 oz.package of Aidells Cajun Andouille sausage (or use chorizo)
1 1 lb. package of dried hominy corn (buy in Mexican market)
1 large onion chopped
2 large garlic cloves chopped
1 red and 1 green pepper chopped
1 small hot pepper minced - remove the seeds
1 15 oz.can of chopped tomatoes including juice
1 can of black beans rinsed and drained
3 cans chicken broth
1 Tablespoon chili powder
2 Tablespoon oregano
1 teaspoon ground cumin
1 teaspoon salt and pepper to taste

Garnishes - chopped cilantro, shredded jack cheese, sour cream

Boil the dried hominy in about 4 cups of water for about 45 minutes to an hour (check the package for instructions) Check to see that it is chewy and not over cooked. When done, drain and set aside. Note that canned hominy is available in most markets but the dried hominy tastes better so it's worth looking for it.

Meanwhile, remove the skin and chop the chicken into cubes. Brown pieces in olive oil and transfer to a large stew pot. Chop the sausages into cubes, brown and add to pot.
Brown the onions, peppers and garlic and add to pot.

Stir in the chili powder and other seasonings, add the tomatoes and chicken broth along with the drained hominy and let the mixture simmer for about 1 1/2 hours. Taste and adjust the seasoning. Remember you can always make it hotter but you can't get peppers out! This is great reheated and freezes well.

Nancy served this in bowls and guests added the garnishes. The meal was complete with cornbread and a citrus tasting salad. Makes about 8-10 servings.