Tag Archives: poultry

Thai Cashew Chicken Stir-Fry with Coconut Rice

Thai stir-fries are one of our favorite go-to’s; and this recipe rachetes it up a notch with the addition of Thai cashews (find them at Trader Joe’s). And if you like bold flavors, then this will end up on your short list.

Originally from Milk Street, we scaled back on the chicken by 25%, but increased the bell pepper quotient by 100%, adding a yellow one along with the red pepper, making it more veggie-forward. Another change was doubling the sauce (except for the garlic). These alterations are noted in the recipe below.

And while you could pair it simply with steamed jasmine rice, you might want to try the Coconut Rice recipe below for even more depth of flavor.

I have to give a shout-out to these fabulous Trader Joe’s Thai cashews. Not only are they a fabulous snack right out of the bag, but they’re perfect for this dish. If you can get your hands on them, by all means do so.

NOTE: Don’t discard the marinade after draining the chicken. It’s mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables.

Thai Cashew Chicken Stir-Fry with Coconut Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 5 medium garlic cloves, finely grated
  • 3 Tbsp. fish sauce
  • 6 Tbsp. soy sauce
  • 4 tsp. white sugar
  • 4 tsp. cornstarch
  • 1 teaspoon red pepper flakes
  • Ground white pepper
  • 1 1⁄2 lbs. boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
  • 2 Tbsp. peanut oil
  • 1 red bell pepper, stemmed, seeded and sliced into thin strips
  • 1 yellow bell pepper, stemmed, seeded and sliced into thin strips
  • 1 bunch scallions, cut into 1-inch lengths; save some of the dark green cut into smaller pieces for garnish
  • 1/2 cup roasted Thai cashews, roughly chopped

Directions

  1. Start coconut rice, directions below.
  2. For the Stir-fry: In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and 3/4 teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.
  3. Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir 1/2 cup water into the marinade and set aside.
  4. In a 12-inch skillet or wok over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes. Remove chicken to a plate.
  5. Heat a bit more oil in the wok, stir in the bell peppers and scallions. Stir-fry for several minutes until just starting to brown. Add chicken back to the veggies.
  6. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Toss in the cashew pieces, cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes.
  7. Taste and season with white pepper. Spoon over cooked coconut rice and garnish with scallion greens.

http://www.lynnandruss.com

Loosely adapted from a recipe by Courtney Hill for Milk Street

Coconut Rice

Coconut Rice

  • Servings: 8-10
  • Difficulty: easy
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Ingredients

  • 2 cups jasmine rice
  • 1 13.5 oz. can coconut milk
  • 1 1/2 cups coconut water or water
  • 1 tsp. salt
  • 1 tsp. sugar
  • 2 2-inch strips of lime zest

Directions

  1. Place jasmine rice in a fine mesh sieve and rinse under cold water until water runs clean. Drain well, it works best to tap base of sieve with your hand or against the sink.
  2. Heat coconut milk and coconut water in a medium non-stick saucepan set over medium-high heat. Bring to a boil, season with salt, sugar, lime zest strips add rice and bring to a simmer.
  3. Reduce heat to low, cover and simmer until liquid has been absorbed (you may find there’s a few small pools of liquid at the top and that’s fine), about 20 minutes.
  4. Uncover over low heat for 5 minutes. Fluff with a fork and serve warm.

http://www.lynnandruss.com

Adapted from a recipe by CookingClassy.com

Umbrian-Style Chicken alla Cacciatora Revisited

Did you know that Umbria, in central Italy, is home to a tomato-free version of Chicken alla Cacciatora? Rather, the rustic braise gets it character from lemon, olives, garlic and herbs. Capers also are customary, but this version uses pancetta instead to build rich, savory depth. Finally, alternatively to cutting up a whole chicken, which is what we usually do, here we substitute bone-in, skin-on thighs.

Strips of lemon zest are simmered into the sauce to infuse the dish with subtle citrusy notes. For easiest results, use a sharp vegetable peeler to plane off wide strips of zest from the fruit; each piece should be roughly 2 to 3 inches long. You will need a 12-inch oven-safe skillet for this recipe, our 3-quart Le Creuset “Baby Blue” enameled cast-iron pot was perfect.

Fantastic! The combination of flavors had so much depth, we wanted to lick our plates clean. I know we loved the previous version using an entire chicken and capers, but this riff may have raised the bar to another level…

Umbrian-Style Chicken alla Cacciatora

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3 lbs. bone-in, skin-on chicken thighs, trimmed and patted dry
  • Kosher salt and ground black pepper
  • 1 Tbsp. extra-virgin olive oil
  • 4 oz. pancetta, finely chopped
  • 1 large yellow onion, halved and thinly sliced
  • 1 cup dry white wine
  • 4 cloves garlic, thinly sliced
  • 2 sprigs fresh rosemary
  • 1 cup pitted green or black olives or a combination, drained and halved
  • 4 strips lemon zest, plus 1 Tbsp. lemon juice
  • 2 Tbsp. white balsamic vinegar

Directions

  1. Heat the oven to 450°F with a rack in the middle position. Season the chicken on both sides with salt and pepper.
  2. In an oven-safe 12-inch skillet over medium-high, heat the oil until shimmering. Add the chicken skin down and cook without disturbing until golden brown on the bottom, 5 to 8 minutes. Using tongs, transfer the chicken skin up to a large plate.
  3. Pour off and discard all but 1 tablespoon fat from the skillet and set the pan over medium. Add the pancetta and onion, then cook, stirring occasionally, until the onion begins to brown, about 5 minutes.
  4. Add the wine, bring to a simmer over medium-high and cook, scraping up any browned bits, until most of the liquid has evaporated, 2 to 3 minutes.
  5. Stir in the garlic, rosemary, olives and lemon zest. Return the chicken skin up to the skillet and pour in the accumulated juices. Transfer to the oven and cook until the thickest part of the thigh reaches 175°F, 15 to 20 minutes.
  6. Remove the skillet from the oven; the handle will be hot. Using tongs, transfer the chicken skin up to a serving platter, then remove and discard the rosemary and lemon zest. Bring the liquid in the pan to a simmer over medium-high and cook, stirring occasionally, until slightly thickened and reduced, 2 to 3 minutes.
  7. Stir in the lemon juice and vinegar, then taste and season with salt and pepper. Spoon the sauce around the chicken.

http://www.lynnandruss.com

Adapted from a recipe from Milk Street

Stir-Fried Chili Garlic Duck Breast

As with most stir-fries, this one is quick and tasty, perfect for a weeknight meal. Originally from EatingWell Magazine, we altered the ingredients by doubling the sauce, and amping up the amount of shiitake mushrooms. And if you’re squeamish about eating duck, go ahead and substitute pork tenderloin, chicken or even beef strips.

Stir-Fried Chili Garlic Duck Breast

  • Servings: 2-3
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. chili-garlic sauce
  • 2 Tbsp. water
  • 1 Tbsp. rice vinegar
  • 2 tsp. reduced-sodium soy sauce
  • 1 tsp. cornstarch
  • 1 Tbsp. canola oil
  • 8 oz. boneless duck breast, skin removed and cut into 1/4-inch strips
  • 2 cloves garlic, finely chopped
  • 1 Tbsp. finely chopped fresh ginger
  • 1 1/2 cups broccoli florets
  • 1 1/2 cups sliced bok choy
  • 7-8 shiitake mushrooms, cut into 1/4-inch slices
  • Steamed rice, prepared as per package directions

Directions

  1. Prepare steamed rice according to package directions.
  2. Whisk chili-garlic sauce, water, vinegar, soy sauce and cornstarch in a small bowl.
  3. Heat oil in a medium nonstick skillet over medium-high heat until shimmering but not smoking. Cook the duck, in a single layer, stirring once, until beginning to brown, about 3 minutes. Transfer to a plate.
  4. Add garlic and ginger to the pan and cook, stirring constantly, until fragrant, about 30 seconds. Add broccoli and bok choy; cook, stirring, until the broccoli is bright green, about 2 minutes.
  5. Add mushrooms and cook, stirring, until softened, about 1 minute. Add the chili-garlic sauce mixture; cook, stirring often, until the sauce is slightly thickened, about 1 minute.
  6. Return the duck and any accumulated juices to the pan; stir to coat with the sauce. Cook until heated through, about 1 minute.

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`Adapted from a recipe in EatingWell Magazine

Chicken Tagine with Apricots, Butternut Squash and Spinach

WOW, this tagine from Milk Street has it all! The richness of the dish comes from layers of flavor, not from laborious browning. There is a little heat from the cayenne, sweetness from the apricots and butternut squash, saltiness from the olives, a tad of sour from the citrus, acidity from tomatoes, and a bit of crunch from the pistachios.

Instead of using an actual tagine dish, a large Dutch oven does the trick. A fragrant spice paste seasons the chicken and acts as a base for the stew. While preparing the remaining ingredients, trim, cut and season the chicken first to let it absorb the flavors. Apricots add sweetness and vibrant color, that is balanced by briny green olives. An equal amount of carrots can be substituted for the butternut squash.

Don’t drain the diced tomatoes. Their liquid adds sweetness and acidity to the stew.

No, this is not your typical quick weeknight recipe. Not only does it involve a lot of ingredients, it’ll take close to two hours total from prep through time to eat. But it is sooo worth it! Serve the tagine with couscous, rice or warmed pita bread.

Chicken Tagine with Apricots, Butternut Squash and Spinach

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 Tbsp. extra-virgin olive oil, divided
  • Kosher salt and ground black pepper
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 2 tsp.s sweet paprika
  • 1 tsp. ground coriander
  • 1/4 tsp. ground cayenne
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
  • 1 large yellow onion, thinly sliced lengthwise
  • 4 garlic cloves, peeled and smashed
  • 4 tsp. grated fresh ginger
  • 2½ cups low-sodium chicken broth
  • 1 14-oz. can diced tomatoes
  • 3/4 cup dried apricots, quartered
  • 8 oz. peeled butternut squash, cut into ¾-inch cubes (about 2 cups)
  • 1 cup cracked Greek green olives, pitted and halved
  • 1 cup chopped fresh cilantro, divided
  • 1/4 cup pistachios, toasted and chopped
  • 2 tsp. grated lemon zest, plus 3 Tbsp. lemon juice (1 to 2 lemons)
  • 4 oz. baby spinach (about 4 cups)

Directions

  1. In a small bowl, stir together 2 tablespoons of the oil, 2½ teaspoons salt, ½ teaspoon black pepper, the cinnamon, cumin, paprika, coriander and cayenne.
  2. In a medium bowl, toss the chicken with half the paste, rubbing the meat to coat evenly; set aside.
  3. In a large Dutch oven over medium-high, combine the onion, garlic, remaining 2 tablespoons of oil and ¼ teaspoon salt. Cook until the onion is browned and softened, 7 to 9 minutes.
  4. Add the ginger and remaining spice paste and cook, stirring constantly, for 1 minute.
  5. Add the broth, tomatoes and apricots and bring to a boil, scraping up any browned bits.
  6. Add the chicken, return to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  7. Add the squash and olives, return to a simmer and cook, partially covered, until the liquid has thickened and the squash is tender, 20 to 25 minutes, stirring occasionally and adjusting the heat to maintain a medium simmer.
  8. Meanwhile, in a medium bowl, stir together ½ cup of the cilantro, the pistachios and lemon zest. Stir the spinach into the stew and cook until wilted, 1 to 2 minutes.
  9. Stir in the remaining ½ cup of cilantro and the lemon juice, then taste and season with salt, pepper and more lemon juice, if necessary.
  10. Serve topped with the cilantro-pistachio mixture.

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Recipe by Elizabeth Germain for Milk Street

Parmesan and Herb Turkey Burgers

Once again we found an interesting recipe from Milk Street with an odd combination of ingredients, this time for a turkey burger. Mayonnaise and plenty of herbs turn ground turkey into these moist, pillowy, flavorful patties. For the panade—a hydrating binding mixture of dairy and breadcrumbs—use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Unusual, right?

For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. Spread the panade directly on the bun halves, not the burgers. The flavor and texture of these burgers are best when made with ground dark meat turkey, but if you prefer, ground breast meat works, too.

Parmesan cheese adds a salty-savory note. Now if you’re cutting back on carbs, you could serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise, in place of a bun.

For mine, I took it one step further and added a thin slice of heirloom tomato and a round of provolone cheese. I waited until the burgers came out of the pan and onto the grate, topped one of them with the cheese, and covered it with a rounded lid for the 5-minute resting period. The provolone was slightly melty, but not oozing off of the meat.

Oven-roasted rosemary fires made a nice accompaniment.

NOTE: Chilling helps the patties hold together during cooking, so don’t forget to refrigerate the burgers for at least 15 minutes beforehand.

Parmesan and Herb Turkey Burgers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 3/4 cup panko breadcrumbs
  • 10 Tbsp. mayonnaise, divided
  • 1/2 cup chopped fresh mint, divided
  • 1/2 cup chopped fresh cilantro, divided
  • 6 scallions, thinly sliced, white and green parts reserved separately
  • Kosher salt and ground white pepper
  • 1 lb. ground dark meat turkey
  • 2 oz. Parmesan cheese, finely grated (1 cup)
  • 3 Tbsp. lime juice
  • 1 Tbsp. grapeseed or other neutral oil
  • 4 hamburger buns, toasted

Directions

  1. Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.
  2. Meanwhile, in a small bowl, stir together the remaining 5 tablespoons mayonnaise, the remaining ¼ cup each mint and cilantro, the scallion greens, the lime juice and ½ teaspoon each salt and pepper. Set aside.
  3. In a 12-inch nonstick skillet over medium-high, heat the oil until beginning to smoke. Add the patties, reduce to medium and cook until well browned on the bottoms, about 5 minutes. Flip and cook until the second sides are well browned and the centers reach 165°F. Transfer to a wire rack set in a rimmed baking sheet and let rest for 5 minutes.
  4. Meanwhile, spread the cut sides of each bun with some of the mayonnaise mixture. Sandwich the burgers in the buns and serve with any remaining mayonnaise on the side.

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Adapted from a recipe from Milk Street