Orange and Ginger Chicken

Ingredients

1 tbsp vegetable oil
1 tbsp butter
1.8-2 kg whole chicken, jointed (if you have a friendly butcher, ask him to do it for you)
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tsp ground ginger
1 heaped tbsp finely grated fresh ginger
240 ml dry white wine
400 ml freshly squeezed orange juice
2 tsp cornstarch
salt and pepper

Method

1. Preheat the oven to 180°C/160°C.
2. Heat the oil and butter in a large deep saute pan over a medium-high heat. Add the chicken pieces and brown all over for about 4-5 minutes, then transfer to a large lidded casserole dish.
3. Add the onion and garlic to the saute pan, reduce the heat and cook for about 5 minutes in the chicken-y butter and oil, or until softened.
4. Add the ground and fresh ginger and cook for 2 minutes.
5. Add the wine and bubble vigorously for 30 seconds, then add the orange juice and stir well.
6. Mix the cornstarch in a cup with 2 tablespoons of the liquid from the pan. Stir well and then return to the pan. Let it bubble for a couple of minutes until you have a lovely orangey sauce, season, add some orange zest and then pour over the chicken pieces.
7. Cover with a lid and cook in the oven for 45 minutes. Then cook for a further 30 minutes with the lid off.

Makes 4 servings.

Source: My Family Kitchen

Chicken Dumplings with Cilantro-Za’atar Sauce

Ingredients

8 ounces ground chicken
1/2 cup finely chopped bok choy (1 small head)
1 scallion, white part only, finely chopped
2 teaspoons sambal oelek
1 tablespoon low-sodium soy sauce
1 teaspoon mirin
1/4 teaspoon dark sesame oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup rice flour
1 (12-ounce) package round wonton wrappers

Sauce

1 garlic clove, mashed
1 tablespoon sambal oelek
1 tablespoon chopped almonds
1 tablespoon toasted sesame seeds
1 scallion, green part only, finely chopped
1 cup packed fresh cilantro leaves and stems
1 tablespoon freshly squeezed lime juice
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dark sesame oil
1 tablespoon unseasoned rice wine vinegar

To Finish

2 tablespoons expeller-pressed canola oil
2 tablespoons toasted sesame seeds

Method

1. Put the chicken, bok choy, scallion, sambal, soy sauce, mirin, sesame oil, salt, and pepper in a large bowl. Using your hands, mix well.
2. To make the dumplings, have a small bowl of water with a pastry bush nearby. Lightly dust a baking sheet or platter where you will be placing the filled dumplings with the rice flour. Place 4 wrappers on a clean work surface. Cover unused wrappers with a damp towel or plastic wrap so they will not dry out.
3. Lightly brush the wrappers with water. Place 1 teaspoon of the filling in the center of each wrapper. Moisten the edges with a bit of water and fold over to make a half-moon. Using your fingers, carefully crimp the sealed edges in a scalloped pattern. Repeat with the remaining 3 dumpling wrappers. Continue this process until all the dumplings are made.
4. Place the dumplings on the prepared baking sheet, cover, and refrigerate until ready to cook them.
5. Place the garlic, sambal, almonds, and sesame seeds in a food processor. Pulse until finely chopped, stopping the machine to scrape down the sides as necessary.
6. Add the scallion, cilantro, and lime juice to the food processor and blend to a puree. Through the feed tube, pour in the olive oil; add the salt, pepper and 2 tablespoons water. Blend until the sauce has the semismooth consistency of pesto. Add the sesame oil and vinegar and blend. Transfer to a bowl and set aside until ready to serve.
7. To cook the dumplings, place a steamer in the bottom of a large pot. Add 1 to 1-1/2 inches water to the pot. Arrange the dumplings on the steamer, cover, and turn on the heat. Steam for 8 to 10 minutes. Using a slotted spoon and taking care not to burn yourself from the hot steam, transfer the dumplings to a platter flat (bottom) side down.
8. Heat the canola oil in a nonstick skillet over medium-high heat until it shimmers. Using tongs, transfer the steamed dumplings to the skillet, flat side down, and cook until they are golden brown on the bottom. Transfer the dumplings to a paper towel-lined platter and continue until all the dumplings are cooked.
9. Spread the Cilantro-Za’atar Sauce on a platter. Arrange the dumplings on the platter and garnish with the sesame seeds before serving.

Makes 4 to 6 servings.

Source: True Food

Mediterranean Chicken Pita Burgers

Ingredients

1/4 cup shredded English cucumber
1/2 cup Greek yogurt
1-1/2 tsp harissa paste
1-1/2 tsp liquid honey
1/2 tsp lemon juice
450 g lean ground chicken
2 cloves garlic, minced
1 large egg, lightly beaten
2 tbsp finely chopped fresh mint
1 tbsp ground coriander
2 tsp ground cumin
1 tsp salt
4 pita pockets

Toppings

thinly sliced watermelon radishes
thinly sliced cucumber crumbled feta cheese
torn fresh mint
fresh sprouts

Method

1. Wrap cucumber in clean tea towel and then squeeze to remove excess liquid.
2. In small bowl, mix together cucumber, yogurt, harissa, honey and lemon juice.
3. In large bowl, mix together 1/4 cup of the yogurt mixture, the chicken, garlic, egg, mint, coriander, cumin and salt.
4. Shape mixture into four 1/2-inch thick patties.
5. Place patties on greased grill over medium-high heat. Close lid and grill, turning once, until instant-read thermometer inserted sideways in patties reads 160°F, 8 to 10 minutes.
6. Place pitas on grill, turning once, until warmed through, about 1 minute.
7. Spread some of the remaining yogurt mixture on pitas. Top pitas with patties. Add toppings and serve.

Makes 4 servings.

Source: Mediterranean Flavours

Moroccan Chicken Couscous

Ingredients

8 bone-in, skinless chicken thighs (about 2-1/2 pounds)
3 carrots, cut into 1-1/2-inch chunks
3 onions, thinly sliced
1 (14.5-ounce) can whole tomatoes, drained
1 (1S.5-ounce) can chickpeas, drained and rinsed
1-3/4 cups reduced-sodium chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1/8 teaspoon chili powder
coarse salt and fresh ground pepper
2 zucchini (about 1 pound), halved crosswise and quartered lengthwise
Couscous, for serving

Method

1. In a Dutch oven (or other 5-quart pot with a tight-fitting lid), combine the chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, the ginger, turmeric, cinnamon, chili powder, 1 teaspoon salt, and 1/8 teaspoon pepper. Break up the tomatoes with a spoon.
2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes.
3. Add the zucchini, and cook until the chicken is cooked through, yet still tender, about 15 minutes more.
4. Divide the couscous evenly among 4 bowls.
5. Spoon the chicken, vegetables, and broth on top. Serve immediately.

Makes 4 servings.

Source: Great Food Fast

Chicken in Morel Sauce

Ingredients

1-1/2 cups sodium-reduced chicken broth
1 pkg (14 g) dried morel mushrooms
1 whole chicken (about 1.8 kg), cut in pieces
1 tsp each salt and pepper
1/4 cup all-purpose flour
2 tbsp vegetable oil
1/4 cup butter
1/3 cup chopped shallots
2 cloves garlic, minced
1 cup dry sherry
1/2 cup whipping cream (35%)
1 sprig fresh thyme
2 tbsp chopped fresh parsley

Method

1. In small saucepan, bring broth to boil. Remove from heat. Add mushrooms and let stand for 30 minutes to rehydrate.
2. Sprinkle chicken with salt and pepper. Dredge in flour, shaking off excess.
3. In large skillet or Dutch oven, heat oil over medium heat. Working in batches, brown chicken, about 8 minutes per batch. Using slotted spoon, transfer to plate.
4. Drain fat from skillet. Add butter and melt over medium heat. Cook shallots and garlic until softened, about 2 minutes.
5. Pour in sherry, scraping up browned bits from bottom of skillet. Bring to a boil and boil for 2 minutes.
6. Stir in cream, thyme and mushrooms with soaking liquid, being careful not to add any grit from bottom of saucepan.
7. Return chicken and any accumulated juices to skillet. Bring to a boil. Reduce heat and simmer until juices run clear when chicken is pierced and sauce is thickened, about 45 minutes.
8. Sprinkle with parsley before serving.

Makes 4 to 6 servings.

Source: The Complete Chicken Cookbook