- 1 cup yogurt
- 3 tablespoons vegetable oil
- 2 teaspoons crushed or minced fresh garlic
- 2 teaspoons finely minced fresh ginger root
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon ground red pepper
- 1 teaspoon Garam Masala
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 tablespoon tamarind concentrate (2 tablespoons if you like) — I like Aeroplane or Tamcon brand that comes in a jar
Marinate chicken pieces in a large ziplock bag or nonreactive dish for at least 4 to and up to 8 hours in refrigerator; longer than this will begin to overtenderize it. Cook chicken by barbequing, grilling, baking, or sautéing.
Do not serve “used” marinade with cooked food.
• 1/2 cup honey
• 1/4 cup hoisin sauce
• 3 tbsp soy sauce
• 3 tbsp freshly squeezed lemon juice
• 2 tsp fresh grated gingerroot
• 1 tbsp minced garlic
• 1 tsp sesame oil
• 1/2 tsp hot curry powder
• 1/2 tsp ground coriander
• 1/8 tsp cayenne pepper
• 3 pounds boneless, skinless chicken thighs
Mix all of the marinade ingredients together into a bowl. If desired, cut the thighs into halves (if you want to pick them up with your fingers, dip them into sauce and eat them with your fingers, this is a good step to follow). Place the chicken thighs into a large, heavy ziplock bag, and pour in the marinade; save half of the marinade if you want to baste the thighs while they’re cooking. Marinate the chicken thighs for at least two hours and up to twenty four (keep refrigerated).
Preheat oven to 375F. Cover a rimmed baking sheet with foil, then with parchment paper. Place chicken thighs onto the baking sheet, tucking the edges under. Bake in centre of oven for about 40 minutes, until done. An alternative cooking method is to cook partially, for about 15 minutes, and then finish the cooking over a medium barbeque for about 3 minutes per side. If desired, baste the thighs while cooking.
These taste very good with the following blue cheese dip.
Serve on top of — or tossed with — your favourite Chinese noodles. This can also work well with a block of extra firm tofu, instead of chicken.
- 2 Tbsp water (we usually add ½ cup or more of water to this and toss the whole recipe with our noodles)
- 1 Tbsp Hoisin Sauce or Plum Sauce (made with plums, not pumpkin or “something else”)
- 1 Tbsp Soy Sauce
- 1 tsp (or more) hot chilli paste
- 1 Tbsp cornstarch
- 1 Tbsp soy sauce
- 1 Tbsp Cornstarch
- 1tsp sesame oil
- 1 egg white, beaten with a fork
- 1 garlic clove, finely chopped
- 1 lb/454g boneless, skinless organic chicken, cut into bite sized pieces
- 1 garlic clove, chopped
- ½ to 1 tsp fresh ginger root, grated
- 2 small carrots, thinly sliced on diagonal
- ½ medium green pepper, largely diced
- ½ medium red pepper, largely diced
- 1-5 fresh small red chillies, OR 1-2 finely chopped jalapeño chillies
- 3 green onions, chopped
- Handful of dry roasted peanuts, roughly chopped
Sauce: stir first 5 ingredients into a small cup or bowl until smooth. Set aside.
Chicken #1: Stir second amount of soy sauce into second amount of cornstarch in medium bowl until smooth. Add sesame oil, egg white, and garlic and whisk until smooth. Add chicken and toss until chicken is very well coated.
Veggies: Heat wok or frying pan until hot. Add cooking oil. Add garlic, ginger and carrot. Stir-fry for 1 minute.
Add green and red peppers, and chillies. Stir-fry for 1 to 2 minutes until peppers are tender-crisp. Transfer to a bowl.
Chicken #2: Add second amount of cooking oil (1Tbsp) to hot wok. Add all of chicken mixture that is in the bowl. Stir immediately to break up chicken pieces. Stir-fry on medium-high for about 3 minutes until chicken is no longer pink. Pour in sauce, and stir until boiling and thickened. Add pepper mixture, green onions, and peanuts. Heat and stir until peppers and onions are coated, and mixture is heated through.
Garnish with more peanuts, if desired.
Makes 4 cups.
*Note: double up on the sauce ingredients if you like lots of sauce with your noodles, or just add the extra water as noted!
In a large, deep skillet, melt:
In it, brown:
- 8 boneless, skinless chicken breasts, that have been quartered.
Remove chicken from pan and add:
- 1 clove garlic, minced
- 1 medium sized onion, chopped
Sauté until they are soft, then return the chicken to the pan and add:
- 2 tsp chopped, fresh ginger
- 1/2 cup of dried apricots, chopped
- 1 Tbsp of chilli powder
- 1/2 cup of canned tomatoes, drained
- 1 cup of chicken broth.
Stir and cover. Cook for about 15 minutes on low heat, then add:
- 1/2 cup of ground, roasted cashews, and
- 1/2 cup of flaked, unsweetened coconut.
Continue cooking at the same low temperature for 15 more minutes, or until the chicken is tender. Pour in:
- 1 cup whipping (heavy) cream
Stir until the sauce is bubbling. Simmer briefly until thick.
Serve with basmati rice.
(serves about eight people)
This soup is pretty much the same as Ina Garten’s soup, and is delicious.
4 chicken breasts that have been roasted, and shredded
3 tablespoons olive oil
2 cups chopped onions (2 onions)
1 cup chopped celery (2 stalks)
2 cups chopped carrots (4 carrots)
4 large cloves garlic, chopped
10 cups chicken stock
1 (28-ounce) can whole tomatoes in purée, crushed
2 to 4 jalapeño peppers, seeded and minced
1 teaspoon ground cumin
1 teaspoon ground coriander
salt (up to 1 tablespoon)
1/4 fresh cilantro leaves
6 (6-inch) fresh corn tortillas
For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips
Heat olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds.
Add the chicken stock, tomatoes with their purée, jalapeños, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro.
Cut the tortillas in 1/2, then cut them crosswise into 1cm strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes.
Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
This recipe is adapted from the amazing blog “A Year of Crockpotting“. The first time we had this, my sweet potato haters ate up the sweet potatoes without even knowing what they were eating! The sauce is quite thin at the end of cooking, but could be reduced on the stove-top if desired. Very tasty.
1 ~ 13 ½ oz can of coconut milk (do not use light!)
1 Tablespoon tomato paste
2 Tablespoons hot Madras curry powder
1 teaspoon ground coriander (not fresh cilantro!)
1 teaspoon ground cumin
1 inch peeled and grated ginger
3 cloves minced garlic
4 to 6 skinless, boneless chicken breasts or thighs
1 can chick peas, drained and rinsed
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
1 sweet potato, peeled and chopped
Combine coconut milk, tomato paste, curry powder, cumin, coriander, garlic, and ginger in the bottom of your crock pot. For an even better taste, you could toast your spices before hand or fry them in a little oil or ghee.
Add the chicken, flipping it over a few times to coat it nicely. Pour in the chick peas.
Add prepared veggies to the top of the crock pot. Don’t worry about stirring them into the sauce; let them sit on top of the chicken.
Cover and cook on low for 7-9 hours, or on high for 4-6.
When finished cooking, stir carefully to mix flavours. Serve with basmati rice. Garnishing with freshly chopped cilantro is delicious.
Another favourite of ours from sweet Ruby! And another that always tastes so much better when she makes it — without a recipe. I’ve had lessons for this Filipino dish from Ruby, and from Lita, as well! Here’s the recipe that she kindly wrote out; it’s so hard to do that when one just cooks from one’s head and one’s heart and adds ingredients by feel and by eye.
- 1/2 lb side pork or chicken, cut into thin strips
- 2 cloves garlic, minced
- 1 small onion, thinly sliced
- 2 Tablespoons cooking oil
- 3 to 4 Tablespoons oyster sauce
- 1 medium carrot, julienned
- 1 cup shredded cabbage
- 1 lb rice vermicelli sticks (soaked in warm water for 30 minutes and drained well)
- 1 green onion, chopped
- 2 eggs, hard boiled, shelled and sliced
Using a wok or a large frying pan, sauté garlic in hot oil until brown. Add onion and sauté until transparent. Add pork then cook until meat is opaque in colour and no longer pink.
Add oyster sauce, then the carrot strips. When carrot is tender, add cabbage and rice sticks. Stir fry until noodles are tender. Garnish with green onions and eggs. Serve warm. YIELD: 5 to 6 servings. (I will even eat this cold right out of the fridge when Ruby has brought some over!!!)