Chicken Biryani

Okay, I’m not going to lie. Biryani is an investment (timewise). No part of making it is difficult, but there are a lot of ingredients and a lot of steps. The good news, though, is that the end result is worth it. This recipe (adapted from this one) makes quite a lot, so invite a friend or be prepared for delicious leftovers (or both, actually). 

I served this with medium-boiled eggs (a hit with the kids), a simple raita (minus the cayenne, per personal preference), and even simpler roasted tomatoes.

Ingredients:

• 6 (or more) pieces of chicken, skinless (I used bone-in thighs this time, but you could use drumsticks or a whole cut-up chicken)

Marinade

• bunch of cilantro, leaves only, chopped fine
• ¼ cup mint, chopped fine
• 2 tablespoons ginger and garlic paste (in a tube in the produce section; I couldn’t find the two combined, so I used a tablespoon of each)
• 2 teaspoons ground cumin
• 1 tablespoon coconut milk (from a can; you’ll need more for the curry)
• salt to taste

Curry

• 2-3 tablespoons olive oil
• 1 large onion, diced
• 4 cloves of garlic, minced
• 2-inch chunk of ginger, minced
• 1 large bunch of cilantro, chopped fine
• ½ cup mint, chopped fine
• 2 tablespoons ghee
• 6-7 whole cloves
• 2 sticks cinnamon
• 6-7 whole peppercorns
• 3 whole star anise
• 3 dry bay leaves
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 2  tablespoons garam masala
• 1 cup canned coconut milk
• 2 cups chicken broth (could also use water)
• salt to taste

Rice

• 2 tablespoons ghee
• 3 whole cloves
• 2 cardamom pods, cracked
• 1 bay leaf
• ½ small onion, julienned
• 3 cups Basmati rice
• 5 ½ cups of water or chicken broth
• salt to taste

Garnish

• handful of cashews, roasted in ghee
• lime wedges

Directions:

1. Combine the marinade ingredients. Make slits in the chicken, coat with the marinade, and let rest for a few hours or overnight.
2. To make the curry, saute the onions, garlic, and ginger in oil until translucent. Remove from heat and cool. Mix together the cooked onions, cilantro, and mint. In a deep skillet, roast the whole spices (cloves, cinnamon, peppercorns, star anise, and bay leaves) in ghee until their aromas are released. Return the onion mixture to the pan and cook until the oil starts separating. Add the dry spices (cumin, tumeric, and garam masala), sauté for a few minutes. Add the coconut milk and brothand bring to a boil. Add the marinated chicken pieces and cook on medium until the meat is fully cooked. Let the curry cool until just warm.
3. Meanwhile, prepare the rice. Roast the whole spices (cloves, cardamom, and bay leaf) in ghee, and the sauté the onions in the same. When the onions are soft, add the Basmati rice and roast for a few minutes. Add water and salt and cook the rice until just done. Let it cool to warm. (I cooked the rice in my rice cooker.)
4. When ready to assemble, spread the rice in a deep, oven-proof pan. Little by little add the curry and gently tossed until the rice is just wet. For 3 cups of raw rice, you will need about a cup and a half of the curry (and you’ll have about that much left over). Arrange the chicken pieces around the dish, cover with a bit rice, so they don’t dry out. Cover and bake at 350 degrees for 40 minutes. Check halfway through to see if the biryani is drying out. If so, add more curry and gently toss.
5. To serve, scoop out the rice into a platter, arrange the chicken around and sprinkle roasted cashews over.

Chicken-in-the-Pot

Based on Dorie Greenspan’s Chicken-in-the-Pot (her food blog is a favorite), this is an extremely versatile dish. You can modify it based on what you have in the fridge and on how much time you have. It smells amazing to boot.

Ingredients:

• Approximately 2/3 cup extra-virgin olive oil
• 4 heads of garlic, broken into cloves, but not peeled
• 4 onions, peeled, trimmed, and quartered
• 1 pound baby carrots (or 8 carrots, peeled, trimmed, and quartered)
• 4 celery stalks, trimmed and quartered
• Salt and pepper
• 1 teaspoon dried thyme*
• 1 teaspoon dried parsley*
• 1 teaspoon dried rosemary *
• 10 or so mushrooms, halved
• 16 prunes
• 1 chicken, whole or cut-up
• 1/2 small cabbage, green or red, cut into 4 wedges
• 1 cup chicken broth
• 1/2 cup white wine, or another 1/2 cup chicken broth

* The original recipe calls for fresh herbs but I have yet to have them on hand. I have no doubt they would make the recipe just that much better.

Directions:

1. Preheat the oven to 450 degrees F.
2. Heat about 2 tablespoons of the olive oil in a large skillet. Toss in the garlic cloves and all the vegetables, EXCEPT the cabbage and mushrooms (in 2 batches if necessary), season generously with salt and pepper and cook, stirring, until the vegetables are lightly browned on all sides.
3. Stir in the herbs, prunes, and mushrooms. Transfer vegetables too a Dutch oven.
4. Add another tablespoon or so of oil to the skillet. Season the chicken with salt and pepper and brown the chicken on all sides. (You can skip this step if you’re short on time.)
5. Put the chicken in the casserole, nestling it among the vegetables. Fit the cabbage wedges around the chicken.
6. Stir together the chicken broth, wine, and 1/2 cup olive oil and pour the mixture over the chicken and vegetables.
7. Cover the pot with a sheet of aluminum foil and the lid
8. Bake for 70 minutes.

Parmesan Chicken

Recipe taken from the new Zion Cookbook (the NZC or blue one), from the kitchen of Dana Anderson. I paired it with cooked carrots (kind of like the Buttery Cooked Carrots minus the brown sugar) and couscous. 

• 1/4 C dry bread crumbs
• 1/2 C Parmesan cheese, grated
• 1 t dried oregano, crushed
• 1/4 t paprika
• 1 t parsley flakes
• 1/4 t salt
• 1/4 t pepper
• 6 chicken breast halves, boneless, skinless
• 2 T butter, melted

Preheat oven to 400. Coat a baking pan with non-stick spray; set aside. In a bowl, mix together the bread crumbs, Parmesan cheese, oregano, paprika, parsley, salt and pepper. Dip chicken in butter, then coat in the bread crumb mixture. Please in greased baking pan and bake for 20-25 minutes or until done.

**I used chicken tenders instead of breasts and forgot to roll them in butter first. But considering how butter improves almost every dish, I drizzled over the top of the breaded chicken. The meat was really flavorful and tender.

Cafe Rio Chicken

An easy and tasty way to make chicken for salads, burritos, tacos, whatever. You can also double or triple this to make extras for freezing. Then simply thaw and reheat.

• 2 pounds chicken breasts (boneless and bone-in both work equally well)
• 1/2 a small bottle of zesty italian dressing
• 1/2 tablespoon minced garlic
• 1 packet ranch dressing mix (mixed with 1/2 cup of water)
• 1/2 tablespoon chili powder
• 1/2 tablespoon ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork.

Orange Ginger Chicken

I found this simple recipe while scouring the Internet for easy freezer meals (I can’t remember exactly where; sorry to the recipe’s original creator). 

Ingredients:

• 1 1/2 pounds chicken pieces (breasts, thighs, legs, etc)
• 1/4 cup orange marmalade
• 1 tablespoon honey mustard
• 3/4 teaspoon ginger
• 
1/8 teaspoon red pepper flakes

To freeze:

1. In a small bowl, combine marmalade, honey mustard, ginger, and red pepper flakes, stirring well.
2. Put chicken in a Ziploc bag or freezer container and pour sauce over top.
3. Refrigerate for about 1 hr, turning every 15-20 minutes, then place container or bag in freezer.

 To prepare:

1. 
Thaw chicken in refrigerator overnight.
2. Remove chicken from container or Ziploc (do not baste with sauce) and grill or bake in the oven at 350F for 35 to 45 minutes until juices run clear and thermometer registers 165F.

Chicken Pomodoro

This is a quick, easy, inexpensive, delicious sauce with a fancy name. The recipe comes from Cooking during Stolen Moments (via Pinterest).

Ingredients

• 2 tablespoons olive oil (I used less)
• 1/4 onion, diced
• 5 cloves garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper, to taste
• 2 (15-ounce) cans diced tomatoes
• 1 1/2 teaspoon sugar
• 3 tablespoons pesto or 1/3 cup fresh basil leaves, torn or cut chiffonade style
• 1/2 pound chicken breasts, cooked and cubed (I used more)

Directions:

1. Heat olive oil in a large skillet. Add onion, garlic, and crushed red pepper flakes. Season to taste with salt and pepper. Cook until onions are nearly translucent, about 3 minutes.
2. While the onion and garlic cook, pour the tomatoes (with liquid) into a food processor or blender. Process until coarsely chopped to desired consistency. (Process less time for a thicker, heartier sauce or longer for a creamier sauce.)
3. Add the tomatoes and sugar to the skillet. Simmer for about 5 minutes, until very fragrant and somewhat thickened.
4. Stir in the pesto and simmer an additional 5-10 minutes. (If using fresh basil, let the sauce simmer for 10-15 minutes and then stir in the basil after removing from the heat.)
5. Stir the chicken into the sauce just until warmed through. Serve over pasta.

Potato Chicken Corn Chowder

This recipe comes from my sister-in-law’s friend Genni. Kristin sent it to me after hovering over her Genni’s shoulder to get the approximate measurements for this amazing, soul-feeding, ultimate comfort food of a chowder. Enjoy!

5lb Yukon Gold potatoes
5 large celery stalks
1 med white onion
5 chicken bouillon cubes
42oz (or largest size) chicken broth
2 sticks butter
1lb chicken
Wondra
Tony Cachere’s Original Creole Seasoning
2 cans corn
s&p (to taste)
1 pint heavy cream

1) Peel and cube all potatoes. Boil in bouillon. Slightly mash, leaving some cubed.
2) On medium heat, blacken chicken in Tony’s, then cut into cubes. Saute diced onions and celery in leftover seasoning with one stick of butter.
3) Melt second stick of butter in another pan. Add Wondera until pasty, then add 1 C heavy cream and combine well. Add more Tony’s and the rest of the cream. Finally, add 1/2 C chicken broth.
4) To potatoes, add corn, veggies, chicken and rest of broth. Heat at medium high until bubbling. Add cream sauce, mix well. Salt to taste.

Angel Chicken

This recipe comes from my friend Kasey. It’s creamy without being too rich. And it’s a slow cooker recipe — really good comfort food for a fall/winter eve.

Ingredients:

• 4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
•  1 (8-ounce) package fresh button mushrooms, quartered
• 1/4 cup butter
• 1 (0.7-ounce) package Italian dry salad dressing mix
• 1 (10 3/4-ounce) can condensed golden mushroom soup
• 1/2 cup dry white wine
• 4 ounces cream cheese spread with chives and onion
• Hot cooked rice or angel hair pasta

Directions:

1. Melt butter in a saucepan. Add italian dressing mix, soup, wine, and cream cheese, and stir until all is melted and well combined.
2. Place mushrooms in the bottom of slow cooker. Place chicken on top of mushrooms. Top with sauce.
3. Cook on low for 4 to 5 hours.

Chicken Parmesan Meatloaf

This was a great recipe for our family. I don’t think Simon has really eaten anything I’ve cooked for weeks. He threw a colossal fit before dinner, but I talked him down with a promise of cereal if he ate three bites and still didn’t like it. No need. He ate his whole piece and asked for seconds too. A totally unsolicited review: “Mommy, this is really good meatloaf. Thank you for making it. If you make it again sometime, I will eat it.” Success! (Jason and Ian went for seconds too, and we polished off the whole loaf.)

The recipe is from What’s Cookin, Chicago? and is a riff on, well, Chicken Parmesan.

Ingredients:

• 1 pound ground chicken (ground turkey can be substituted)
• 1 egg
• 1/4 cup breadcrumbs
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1–2 cloves garlic, finely minced
• 1 small onion, grated
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup grated Parmesan cheese
• 1/2 cup pasta sauce (homemade or store bought)
• 1/2 cup shredded Italian cheese blend
• minced parsley for garnish

Directions:

1. Preheat the oven to 350 degrees. Lightly grease a loaf pan with cooking spray, set aside.
2. In a large bowl, combine the ground chicken, egg, breadcrumbs, thyme, oregano, basil, garlic, onion, salt, pepper, and Parmesan cheese. To not over handle the mixture otherwise it will get tough. Place the mixture in the greased loaf pan and form into a loaf. Top the meatloaf with pasta sauce.
3. Place filled loaf pan on a baking sheet and bake in the preheated oven for 40–45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted.
4. Remove the meatloaf from the oven and allow to rest for 5–10 minutes before serving/slicing. Garnish with parsley if desired.

* To make ahead/freezer meal - Prepare the meatloaf mixture as directed and place in a disposable loaf pan. Cover and freeze. When ready to prepare and serve, defrost the meatloaf completely and preheat oven to 350 degrees. Top with pasta sauce and place filled loaf pan on a baking sheet. Bake in the preheated oven for 40–45 minutes. Remove the meatloaf from the oven and sprinkle the top with the remaining shredded cheese. Place the meatloaf back in the oven and bake until the cheese is melted. Remove the meatloaf from the oven and allow to rest for 5–10 minutes before serving/slicing. Garnish with parsley if desired.

 

Chicken Pesto Pasta

My sister-in-law made this one evening and since it’s become my favorite mercy meal. (Mercy meals are arranged by our church for friends who’ve had babies or have been ailing or had surgery. They are the best idea ever.) Since the recipe makes such a large amount of pasta, it can easily be divided for two small families.

2 packets Creamy Pesto Sauce (and all ingredients required to make it)
1 rotisserie chicken
1lb pasta, any shape

Debone chicken while still warm and discard bones/cartilage. Cut chicken into bite-sized pieces, set aside.

Make pesto sauce according to packet instructions. You will be doubling the sauce mix, but here’s one warning: do not double oil—the dish will be too oily if you do.

Cook pasta, drain. Dump in large bowl or back into your pot, then add chicken and sauce. Mix well and serve. Easy-peasy, as my 7 year old says!