Tag Archives: chicken legs

Yellow Chicken Curry with Chickpeas

I love curry in just about every incarnation I’ve had the pleasure to experience it. Thai, Indian, spicy, mild, you name it, I will probably eat it. Curry doesn’t have to be spicy or taste any certain way. Curry is not even a spice unto itself. It can be any mixture of spices, sometimes just a few, or up to 20! This curry recipe came from Jamie Oliver, one of my favorite celebrity chefs. This is an Indian version that has perhaps been slightly Americanized. There are no unusual ingredients, and the preparation is not complicated. It’s packed full of flavor without being spicy. If you like more heat, use a bit more chile, or a spicier curry powder. For less heat, use less chile or leave it out. I found to be mild as prepared here.

If you don’t like dealing with whole pieces of chicken in sauce, you can substitute boneless chicken thighs, cut into bite sized pieces. But using the whole pieces not only makes for a pretty presentation, but also makes this very quick to throw together and easy on the budget too! Since the meat is braised in the sauce, it’s quite tender and comes off the bone easily with a fork.

Pukka Yellow Curry

Yellow Chicken Curry with Chickpeas

Yellow Chicken Curry with Chickpeas
(slightly adapted from jamieoliver.com)

2 onions
4 cloves of garlic
1 thumb-sized piece of ginger
1 yellow pepper
1 cup fresh green beans
1 tsp. chicken base or bouillon
1-2 fresh red chiles
½ a bunch of fresh cilantro
1 teaspoon honey
1 teaspoon ground turmeric
2 teaspoons curry powder (any kind)
8 chicken drumsticks or thighs
olive oil
1 can chickpeas, drained and rinsed
1 teaspoon tomato paste
1 cup basmati rice
1 lemon
Plain yogurt for garnish, if desired

Peel the onions, garlic and ginger and deseed the peppers. Put 1 onion, yellow pepper, the garlic and ginger into a food processor. Add the bouillon and add the chili (deseed it first, if you prefer a milder curry), the cilantro stalks, honey and spices, then blitz to a paste.

Place a large casserole pan on a medium-high heat and fry the chicken (pull the skin off first, if you prefer) with a splash of oil for 10 minutes, or until golden, turning occasionally with tongs. Remove the chicken to a plate, leaving the pan on the heat. Roughly chop the remaining onion and add to the pan to cook for a few minutes, then tip in the paste and let it cook down for around 5 minutes. Pour in two cups of boiling water. Drain the chickpeas and add along with the tomato paste and a pinch of salt and pepper, then stir well. Return the chicken to the pan, add the green beans, pop the lid on, reduce the heat and simmer gently for around 45 minutes, or until the sauce darkens and thickens.

While the chicken cooks, boil a pot of water, as if you were making pasta. Add rice. Boil for 8 minutes. Drain. Put the lid back on and let sit until you are ready to serve. This helps give you that wonderful texture you see in Indian restaurants where the grains of rice are separate instead of sticking together.

Serve the curry with a few dollops of yogurt (if using) and a scattering of cilantro leaves, with lemon wedges for squeezing over and the fluffy rice on the side.

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Citrus-Herb Roasted Chicken

When I was a kid, every once in a while we’d pick up a bucket of chicken for dinner.  This was a real treat.  I liked the chicken and LOVED the mashed potatoes that always accompanied it.  I’m not such a fan anymore.  It’s been this way for a number of years, ever since that fateful day as a teen when I dived into the bucket for my favorite piece – the drumstick – and came away with a drumstick…and a gnarly, extra crispy chicken foot still attached.  Yikes.

These days, I would probably be less squeamish about the foot, but more so about the quality of the food and the unhealthy way it’s cooked at most fast food places.  Besides, I always felt shorted on the drumstick front.  A whole bucket of chicken and most of it not what I wanted.  It makes so much more sense to cook it myself.  I like to buy the “family pack” of chicken legs and cook that whole sucker up all at once.  It usually makes enough for 2-3 meals for my little family, or it’s great if you’re feeding a crowd.

This is an easy recipe and it turned out so pretty!  I recommend marinating the chicken for a few hours (or all day) but you don’t have to if you don’t have time.  I wanted the texture to be similar to a roasted chicken so I packed them all together in a roasting dish.  For quicker cook times and more crispy chicken, you can lay them out on a baking sheet instead.  But this made for a pretty presentation and the chicken was melt-in-your-mouth tender.

Citrus-Herb Roasted Chicken.  So yummy!

Citrus-Herb Roasted Chicken. So yummy!

Citrus-Herb Roasted Chicken
(slightly adapted from thecomfortofcooking.com)

1/4 cup olive oil
4 cloves of garlic, minced
2 tablespoons sugar
2 whole lemons, one juiced and zested, and one sliced
2 whole oranges, one juiced and zested, and one sliced
1 tablespoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground pepper, to taste
12-20 pieces chicken drumsticks (and/or thighs)
1 medium red onion, thinly sliced
1 teaspoon dried or fresh thyme
1 tablespoon dried or fresh rosemary

Preheat oven to 400 degrees.

In a small bowl whisk together olive oil, garlic, sugar, lemon juice and zest, orange juice and zest, Italian seasoning, paprika, red pepper flakes, and a pinch of salt and pepper.  Add marinade to a large plastic bag or baking dish (I prefer to use a plastic bag for marinated since it’s easy to rotate and get the marinade on all the parts equally.  I set the bag inside a baking dish just in case it leaks).

Place chicken in a large casserole dish.  Since my pan was the deeper sort, I placed my chicken so the small ends were down in the bottom and the larger ends poked up (think chicken leg bouquet). Place parts skin side up and spread them out evenly in the pan. Pour marinade all over chicken, turning pieces to coat all sides. Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.

All ready to pop in the oven.

All ready to pop in the oven.

Bake uncovered for about 1 hour – hour & 15 minutes, or until chicken is cooked and juices run clear. (If you use breasts for this recipe, the cooking time should only be around 40 minutes). Remove to a serving platter and garnish with additional chopped fresh herbs, if desired.

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Maple-icious Legs

Sometimes dinner doesn’t go as planned.  A couple of days ago I had wonderful plans.  Lovely pork loin cooked in a mouthwatering maple marinade.  I mixed up my favorite pork marinade (from my Crazy Plates cookbook), grabbed my pork loin out of the fridge…and discovered that I had bought one of those pre-marinated loins instead of the plain ones.  Drat.  So I sealed up the marinade in a ziplock bag, stashed it in the fridge and cooked my pre-fab lemon garlic pork loin with great disappointment.

Enter my jumbo pack of chicken legs.  What’s good for the pig is good for the chick, right?  Well, it was good for this chick.  Into the marinade they went.  I let them sit overnight and most of the day until dinnertime.  I don’t think it’s necessary to marinate that long, but I would at least give them a few hours to really soak up those incredible flavors.  The results?  Well let’s just say…my favorite pork marinade might now be my favorite chicken marinade instead.

Maple-icious Chicken Legs with couscous and salad.

Maple-icious Chicken Legs

1/2 cup pure maple syrup
2 tbsp. soy sauce
2 tbsp. ketchup
1 tbsp. Dijon mustard
2 tsp. grated orange zest
1 1/2 tsp. curry
1 1/2 tsp. ground coriander
1 tsp. Worcestershire sauce
2 cloves garlic, minced
12 chicken legs (no, you don’t have to cook that many, but if you don’t you’ll probably wish you had)

Mix up marinade in a large ziplock bag.  Add chicken legs.  Seal up and place in a shallow dish (just in case the bag leaks).  Marinate at least 2-3 hours and up to 24 hours, turning bag occasionally.  Preheat oven to 400˚.  Line a large cookie sheet or baking pan with foil.  Place chicken legs on the pan and bake for 35-40 minutes, until slightly browned on top.

Maple-icious Chicken Legs

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