[FONT=COMIC SANS MS,ARIAL]This comes from Backwoods Home Magazine Newsletter............................[/FONT]
[FONT=COMIC SANS MS,ARIAL]RECIPES[/FONT]
Cinnamon
We've all used cinnamon in desserts, but with chicken?
Shish Tawook Grilled Chicken
1/4 cup lemon juice
1/4 cup vegetable oil
3/4 cup plain yogurt
4 cloves garlic, minced
2 teaspoons tomato paste
1 1/2 teaspoons salt
1 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
2 pounds skinless, boneless chicken breast halves - cut into 2 inch pieces
2 onions, cut into large chunks
1 large green bell pepper, cut into large chunks
1 cup chopped fresh flat-leaf parsley
Whisk together the lemon juice, vegetable oil, plain yogurt, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl; add the chicken and toss to coat. Transfer the chicken mixture into a large plastic bag; refrigerate at least 4 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread the chicken, onions, and pepper onto metal skewers. Cook on preheated grill until the chicken is golden and no longer pink in the center, about 5 minutes each side. Sprinkle the parsley over the skewers.
Serves 6
Chicken Pot Pie
3 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup vegetable shortening (such as Crisco
), frozen and cut into 1/2-inch cubes
1/2 cup butter, frozen and cut into 1/2-inch cubes
6 tablespoons ice-cold water, or more as needed
3 skinless, boneless chicken breast halves
2 carrots, diced
1 cup chopped celery
3 potatoes, peeled and cut into 1/4-inch cubes
2 cups frozen petite peas
1/2 large onion, diced, divided
1 cup water
1 tablespoon butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 teaspoons chicken soup base
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme
Preheat an oven to 365 degrees F. Lightly oil a 9-inch square casserole dish.
Sift the 3 cups flour, salt, cinnamon, and nutmeg together into a large mixing bowl. Cut the vegetable shortening and cold butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs with some chunks the size of peas. Add the ice water a tablespoon at a time, tossing with a fork, until the flour mixture is moistened. Work the dough as little as possible; this is the key to a super light and flaky crust. After half the water has been incorporated, watch closely, as mixture will come together suddenly. Once it begins to stick together, gather into a ball, divide into halves, and roll each ball out to 1/4-inch thickness, adding flour as necessary to prevent sticking. Press one of the dough portions into the prepared casserole dish, covering bottom and sides completely.
Heat a skillet over medium heat. Sear the chicken breasts in the hot skillet until evenly browned on both sides; cut into small cubes and set aside in a large mixing bowl. Reduce the heat under the skillet to medium-low. Cook the carrots, celery, potatoes, peas, and about half the diced onion in the drippings from the chicken until the carrots soften; add to the bowl with the chicken.
Increase the heat to medium. Add the water to the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; pour into a cup and set aside.
Melt the butter in the skillet. Cook and stir the remaining onion and the garlic in the melted butter until the onions begin to brown, 5 to 8 minutes. Sprinkle the 2 tablespoons flour over the onion mixture and stir to evenly coat. Pour the reserved liquid over the onion mixture. Stir the chicken base, salt, pepper, sage, and thyme into the mixture. Cook and stir until the mixture has reduced into a thick gravy; pour over the chicken mixture in the mixing bowl. Allow the mixture to cool completely.
Pour the mixture over the crust in the casserole dish. Top with the remaining portion of dough and pinch the edges together to seal the edges. Cut a few slits into the top to vent.
Bake in the preheated oven until the crust is golden brown and the gravy bubbles through the slits, about 1 hour. Allow to cool slightly before serving, 10 to 15 minutes.
Serves 8
Sri Lankan Chicken Curry
3 (6 ounce) boneless skinless chicken breasts
2 tablespoons white vinegar
1 teaspoon tamarind juice (optional)
1/4 cup Madras curry powder
1 tablespoon salt, or to taste
1 teaspoon ground black pepper
2 tablespoons coconut oil
1 red onion, sliced
4 green chile peppers, halved lengthwise
8 green cardamom pods
6 whole cloves
12 curry leaves
1 teaspoon fresh ginger root, crushed
1 (2 inch) cinnamon stick, broken in half
3 cloves garlic, minced
1/2 cup water
1 1/2 tablespoons tomato paste
3 tablespoons roasted Madras curry powder
1/2 (14 ounce) can coconut milk
Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)
Serves 4
Whole Roasted Chicken
2 teaspoons salt
1 teaspoon white sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1 (4 pound) whole chicken
5 cloves garlic, crushed
In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
Preheat oven to 500 degrees F.
Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F, and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F, and continue roasting 30 minutes, to an internal temperature of 180 degrees F. Let stand 20 minutes before serving.
Serves 6
Grilled Chicken Thighs Tandoori
2 (6 ounce) containers plain yogurt
2 teaspoons kosher salt
1 teaspoon black pepper
1/2 teaspoon ground cloves
2 tablespoons freshly grated ginger
3 cloves garlic, minced
4 teaspoons paprika
2 teaspoons ground cumin
2 teaspoons ground cinnamon
2 teaspoons ground coriander
16 chicken thighs
olive oil spray
In a medium bowl, stir together yogurt, salt, pepper, cloves, and ginger. Mix in garlic, paprika, cumin, cinnamon, and coriander. Set aside.
Rinse chicken under cold water, and pat dry with paper towels. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken, press air out of bag, and seal. Turn the bag over several times to distribute marinade. Place bag in a bowl, and refrigerate 8 hours, or overnight, turning bag occasionally.
Preheat an outdoor grill for direct medium heat.
Remove chicken from bag, and discard marinade. With paper towels, wipe off excess marinade. Spray chicken pieces with olive oil spray.
Place chicken on the grill, and cook about 2 minutes. Turn, and cook 2 minutes more. Then arrange the chicken to receive indirect heat, and cook approximately 35 to 40 minutes, to an internal temperature of 180 degrees F.
Serves 8
Indian Tomato Chicken
1 large onion, chopped
4 cloves garlic, chopped
1 slice fresh ginger root
1 tablespoon olive oil
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon ground cardamom
1 (1 inch) piece cinnamon stick, chopped
1/4 teaspoon ground cloves
2 bay leaves
1/4 teaspoon ground nutmeg
6 skinless chicken thighs
1 (14.5 ounce) can whole peeled tomatoes, crushed
Place onion, garlic, and ginger in a food processor and process into a paste. Heat oil in a large skillet over medium heat, add onion paste and saute, stirring continuously, for about 10 minutes.
Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves, and nutmeg. Saute, stirring, for 1 to 2 minutes. Place chicken pieces in skillet and stir them around with the spice mixture until they are well coated.
Saute for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer, covered, for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally.
Serves 6
Middle East Marinated Chicken
3 tablespoons vegetable oil
2 tablespoons plain low-fat yogurt
2 tablespoons ketchup
2 tablespoons prepared mustard
1 1/2 teaspoons garlic powder
2 teaspoons paprika
1 1/2 teaspoons ground allspice
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon curry powder (optional)
3 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
Dipping Sauce:
1/2 cup mayonnaise
1 cup plain low-fat yogurt
3 cloves garlic, minced
1/4 teaspoon salt
In a medium bowl, stir together oil, yogurt, ketchup, and mustard. Season with garlic powder, paprika, allspice, black pepper, cinnamon, and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
Preheat oven to 400 degrees F.
Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven 30 minutes.
Serves 6
Jalapeño Chicken
2 teaspoons ground cinnamon
2 teaspoons chili powder
1 teaspoon ground cumin
2 teaspoons salt
1 teaspoon black pepper
1 whole chicken, cut into pieces
1 cup chicken broth
2 tablespoons honey
2 limes, juiced
1/2 jalapeño pepper, minced
Preheat oven to 450 degrees F. Lightly grease a medium baking sheet.
In a small bowl, mix cinnamon, chili powder, cumin, salt, and pepper. Rub chicken pieces with the mixture, and arrange on the prepared baking sheet.
In a medium saucepan over medium-high heat, blend chicken broth, honey, lime juice, and jalapeño. Cook and stir until thickened.
Place chicken in the preheated oven and cook about 15 minutes. Begin basting periodically with the chicken broth mixture. Continue cooking 30 minutes, or until the chicken is no longer pink and juices run clear.
Serves 6
Moroccan Chicken Stew
2 tablespoons olive oil
8 (4 ounce) skinless, bone-in chicken thighs
2 medium red onions, sliced
1 large green pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
1 teaspoon ground cinnamon
1 tablespoon curry powder
1 (10.75 ounce) can condensed tomato soup
1/3 cup golden raisins
1 (15 ounce) can chickpeas (garbanzo beans), rinsed and drained
1/3 cup slivered almonds, toasted
Heat the oil in a 5-quart saucepot over medium high heat. Add the chicken in batches and cook until well browned on both sides. Remove the chicken from the saucepot.
Reduce the heat to medium. Add the onions, pepper, and garlic and cook for 5 minutes or until they're tender-crisp. Add the cinnamon and curry and cook and stir for 1 minute. Stir in the soup and heat to a boil. Return the chicken to the saucepot. Reduce the heat to low. Cover and cook for 15 minutes.
Stir the raisins and chickpeas in the saucepot. Cook for 10 minutes or until the chicken is cooked through. Stir in the almonds.
Serves 4
Chicken and Pumpkin Goulash
2 (14.5 ounce) cans diced tomatoes
1 tablespoon brown sugar
2 tablespoons olive oil
1 onion, chopped
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 tablespoon ground coriander
1 1/2 pounds skinless, boneless chicken breast halves, cut into bite size pieces
1 (15 ounce) can garbanzo beans, drained and rinsed
3 pounds fresh pumpkin, peeled and cut into 3/4-inch cubes
salt, or to taste
1 teaspoon cornstarch (optional)
1/4 cup water (optional)
Set a slow cooker to High, and place diced tomatoes and brown sugar into the cooker; stir to combine.
Heat olive oil in a non-stick skillet over medium-high heat, and cook and stir onion until lightly browned, about 10 minutes. Mix in the ginger, cinnamon, cumin, and coriander; cook and stir until the spices release their fragrance, about 2 minutes. Stir in the chicken, and cook and stir until chicken is no longer pink. Mix the garbanzo beans into the chicken mixture, and bring to a simmer. Transfer the mixture into the slow cooker, and mix with tomatoes.
Place pumpkin into the same skillet, and reduce heat to medium. Cook until the pumpkin is hot and some pieces are slightly browned, about 10 minutes, stirring often. Place pumpkin into the cooker, and cover.
Cook the stew on the High setting for 1 hour; reduce cooker setting to Low, and cook until pumpkin is tender, 3 to 4 more hours. Season with salt and black pepper. If stew seems too liquid, mix cornstarch into water in a small cup until smooth, and stir the slurry into the stew. Cook until thickened, about 30 minutes.
