Anyone that has dallied in chimichurri, knows that it’s a green, herbaceous tangy sauce with Argentinian roots that typically is an accompaniment to grilled meats. In Argentina, chimichurri is copiously consumed in restaurants and households alike, as it’s presented with cubes of crunchy baguette as a dipping sauce awaiting the main meal. Much as aioli is showcased in Spain and in Italy, extra virgin olive oil (EVOO) is showcased with splashes of Balsamic vinegar with focaccia as a starter. In…
A lot has been said when it comes to chicken. Endless discussions about its lackluster qualities. Who ever said chicken was boring, must still be pondering how can it get to the other side? Considering the million preparations and techniques, with deep-rooted dishes going through a much-needed revival and new imaginative takes thrown in for good measure, chicken is the 13thwonder of the gastronomic world when given some TLC, because it’s a blank canvas. Sure, you can slap it on…
There is almost a poetic overtone for this dish. The colors are spectacular, and the flavors imparted from the brininess of the olives and the tart acidity of the lemons create a match made in heaven. The olives from Castelvetrano, Sicily are the most ubiquitous snack in Italy. They differ from other olives because they are a sweeter, very meaty and have almost a buttery flavor, which are ideal for this dish, so they don’t impart too much sodium. Ensure…
This is a recipe made popular by nomadic shepherds and Palestinian villagers, where people had limited means and it’s the true essence of a rustic dish. It delivers the indigenous and a quintessential flavors of Jerusalem and though simple in flavor, it is one on of the most exquisite chicken dishes I’ve ever tasted and prepared. The dish calls for a whole chicken, but it can easily be substituted with thighs. Not be confused with the sofrito associated with Spain…
This stew is a flavor bomb that defines the quintessential cuisine of northern Spain, Catalonia. The marriage of poultry and seafood often is a paired combination, which is undeniably as heavenly as it is unique, so much so that this will become a dish you will come to crave and prepare often. The picada is what creates the creamy factor in this dish with the bread and almonds. 6 chicken thighs – bone in and skin left on –…
This definitely falls into the category of one-pot-meals and am a total junkie for braised dishes and stews. Asopao is all the rage in Trinidad and Tobago and Puerto Rico. Paired with the vast array of seafood from the coastlines in Florida, especially the Gulf, this take it’s appropriately called Flo-ribbean Asopao, as the state has a vast injection of Creole, Caribbean and Latin culinary influences. Here, the mix of shrimp and chicken create unique and unparalleled flavors, resembling a…
This Thai inspired fragrant thigh dish is a flavor powerhouse made creamy by the use of coconut milk. If you aren’t a culinary gangster in the kitchen yet, this will surely acquire you some accolades! 10 chicken thighs – bone in/skin on – remove from fridge at least 1 hour before cooking 1 TSP Gourmet Garden ginger paste 1 TBSP Gourmet Garden lemon grass paste 1 whole head of garlic – unpeel each clove and left whole 1 can…
Unleash your tomatillo with this outstanding South of the Border dish. Tomatillos may be somewhat alarming if you have no clue what they are, but chances are, if you have sampled Salsa Verde at a Mexican restaurant, you’ve had tomatillos. Also known as the Mexican Husk tomato, tomatillos have an exterior paper-like covering and they shouldn’t be confused with green tomatoes, as tomatillos have a sweet-tart, almost lemony-apple taste that has absolutely no substitute in the flavor department. And most…
Typically, the slow cooker isn’t one of my go to methods of food preparation, as I find I require a bit more of a stimuli and challenge in the kitchen. Chili or a beef stew are the usual contenders to set it and forget it. However, for this dish, the slow cooker renders an outstanding dish infused with authentic Moroccan overtones, so captivating that it’ll make you think it’s been prepared in a Tagine and you are eating al-fresco in…
Memory fails as to where I obtained this take, but it’s been one of my go-to thigh recipes. The preparation yields the most succulent rendition with an intoxicating aroma permeating while cooking, due to the uncommon spice mixture. Here, aleppo pepper, Szechuan peppercorns, coriander seeds, star anise and subsequently herbs are showcased mixing Mediterranean with a definite Pan-Asian twist. PREHEAT OVEN TO 350F 8-10 bone-in chicken thighs – remove from fridge at least 1 hour before cooking 1 TSP…
Very popular dish to come from the Indian subcontinent, particularly in Delhi, where it’s served in most households and restaurants. It was concocted to use leftover tandoori chicken and remove the dryness from the day before. The chicken is typically marinated in some yogurt, lemon juice and a spice mixture and then cooked in a rich butter, cream sauce. The inherent differences between Tikka Masala and Butter chicken is that Tikka tends to be spicier and butter is indeed creamier.…
When you inject good mojo and pride into anything, even chicken legs can be transformed into something so infectious, your taste buds will sing. This one-pan chicken dish will easily become one of your favorites of all time. It’s simple preparation and stellar results makes for an effortless summer recipe. The fennel will caramelize around the edges and its subtle anise undertone will pair beautifully with the citrusy flavors, making it a heavenly combination with chicken. Accompany this with a…
These chicken tenders are diabolically juicy and criminally tasty. Baking them in the oven achieves even crispiness and no-one will ever know they weren’t cooked in the deep fryer. They are excellent for a party, brunch or light summer lunch. 3 chicken breasts – sliced into tenders and lightly pounded ½ cup of coconut milk 1 TBSP of red Thai curry paste 1 TSP of fish sauce 2 TBSP lime juice ¾ cup of unsweetened coconut flakes ¾ cup…
This take of sweet and sour chicken is one that will be part of your chicken chronicles and you will go back time and time again, as am sure you will be asked to replicate. It’s superb for a weeknight dinner as the preparation is almost non-existent and the chicken cooks very quickly and its juicy, tender, sticky and sexy. The glaze from the sauce is rather spectacular so ensure you have enough white rice to serve it over. Jasmine…