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Recipes

Maple-cider chicken and nutty quinoa recipe

Chatelaine | posted Friday, Mar 11th, 2016

maple chicken

Preparation time: 5 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 cup dry quinoa
  • 1/2 cup chopped walnuts
  • 3 skinless, boneless chicken breasts
  • 1/2 tsp salt
  • 1/4 tsp fresh-ground black pepper
  • 1 tbsp olive oil
  • 1/3 cup chopped parsley

DRESSING

  • 3 tbsp olive oil
  • 3 tbsp cider vinegar
  • 2 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1/2 tsp salt

Directions

  1. COOK quinoa according to package directions, about 12 min.
  2. TOAST walnuts in a large frying pan over medium-high. Stir often, until walnuts are golden, about 2 min. Set aside in a medium bowl. Season both sides of chicken with 1/2 tsp salt and pepper. Add 1 tbsp oil to pan, then chicken. Cook until bottom of chicken is golden-brown, about 3 min. Reduce heat to mediumlow. Flip chicken. Cook, covered, until golden and cooked through, about 7 min.
  3. STIR walnuts and parsley into quinoa. In a bowl, whisk 3 tbsp oil with vinegar, maple syrup, Dijon and 1/2 tsp salt. Reserve 2 tbsp dressing, then stir remainder into quinoa, until coated.
  4. SCOOP quinoa onto 4 plates. Thinly slice chicken breasts and lay on quinoa. Drizzle with reserved dressing.

 

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Finger-lickin’ Cajun chicken

Chatelaine | posted Tuesday, Mar 8th, 2016

chicken

Preparation time: 15 minutes
Total time: 30 minutes
Makes: 4 servings

Ingredients

  • 1 tbsp butter
  • 8 skinless, boneless chicken thighs
  • 2 tbsp Cajun seasoning
  • 2 large tomatoes, cut into chunks
  • 4 green onions, sliced

Directions

  1. Melt butter in a large, wide frying pan over medium-high. Sprinkle chicken on both sides with Cajun seasoning. Add to pan. Cook, uncovered, until chicken is golden and cooked through, 4 to 5 min per side. Transfer chicken to a platter and cover loosely with foil.
  2. Drain all but 1 tbsp oil from the pan and return to heat. Add tomatoes.
  3. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat to medium-low. Cover and simmer, stirring occasionally, until tomatoes start to break down and turn saucy, about 5 min. Stir in onions for the last 3 min of cooking. Serve sauce over chicken.
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Kung Pao chicken stir-fry

Chatelaine | posted Wednesday, Feb 24th, 2016

kung
Preparation time: 20 minutes
Total time: 20 minutes
Makes: 4 servings

Ingredients

  • 2 tbsp soy sauce, divided
  • 2 tbsp dry sherry, divided
  • 1 tbsp minced fresh ginger
  • 2 tsp dark sesame oil
  • 2 skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 1/2 tsp cornstarch
  • 1 tsp granulated sugar or honey
  • 1 tbsp hot chili-garlic sauce
  • 1 tbsp canola oil
  • 1 red bell pepper, chopped
  • 2 green onions, thinly sliced
  • 1/2 cup cashews or peanuts, preferably untoasted and unsalted

Directions

  1. STIR 1 tbsp each soy and sherry with ginger and sesame oil in a medium bowl. Stir in chicken until well coated. Stir in cornstarch. Combine remaining 1 tbsp each soy and sherry with sugar and chili-garlic sauce in a small bowl.
  2. HEAT a medium non-stick frying pan over medium-high. Add oil, then marinated chicken. Stir-fry chicken until almost no pink remains, 3 to 5 min. Add bell pepper and cook until it starts to soften, about 2 min. Stir soy-sherry mixture and pour over chicken and pepper. Add onions and cashews. Stir until nuts are heated through, 1 to 2 min. Remove from heat. Serve with steamed rice if desired.
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Vij’s Bengali chicken curry

BT Toronto | posted Monday, Feb 1st, 2016

curry

Vij’s Bengali chicken curry

Ingredients:

  • ½ cup canola oil
  • 2 cups finely chopped onions (2 large)
  • 3 inch stick of cinnamon
  • 3 Tbsp finely chopped garlic
  • 2 Tbsp chopped ginger
  • 2 cups chopped tomatoes (2 large)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 1 tsp turmeric
  • 1 Tbsp ground cumin
  • 1 Tbsp ground coriander
  • 1 Tbsp garam masala
  • ½ tsp ground cayenne pepper
  • 3 lbs chicken thighs, bone in
  • 3 teaspoons of cream
  • 1/3 teaspoon of fenugreek leaves
  • 2 cups water
  • ½ cup chopped cilantro (including stems)

Serves 6

Method:

  1. In a large pan, heat oil on medium heat for 1 minute. Add onions and cinnamon, and sauté for another 4 minutes. Add ginger, tomatoes, salt, black pepper, turmeric, cumin, coriander, garam masala and cayenne. Cook this masala for 5 minutes, or until the oil separates from the masala.
  2. Remove and discard skin from the chicken thighs. Wash thighs and add to the masala. Stir well. Cook chicken thighs for 10 minutes, until the chicken looks cooked on the outside. Add cream, fenugreek leaves and water and stir well. Increase the heat to medium-high. When curry starts to boil, reduce the heat to medium, cover and cook for 15 minutes, stirring 2 or 3 times, until chicken is completely cooked. Poke the thighs with a knife. If the meat is still pink, cook for 5 more minutes. Remove and discard the cinnamon stick. Cool curry for at least half an hour.
  3. Transfer cooled chicken to a mixing bowl. Wearing latex gloves, peel chicken meat off the bones. Discard bones and stir chicken back into the curry. Just before serving, heat curry on medium heat until it starts to boil lightly. Stir in cilantro.

To Serve: Divide curry evenly among six bowls. Serve with naan or rice.

Recipe courtesy of Chef Vikram Vij

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Rita’s Chicken Cacciatore

BT Toronto | posted Friday, Jan 22nd, 2016

Ingredients

  • 2 Tbsp. olive oil
  • 2 cloves garlic, smashed
  • 3 chicken thighs
  • 3 chicken drumsticks
  • 1 can sliced mushrooms
  • Salt/pepper, to taste
  • 2 tsp. dried oregano
  • 2 Tbsp. fresh chopped parsley
  • 1 tsp. hot chilli peppers (or to taste)
  • 1/2 cup white wine*
  • 1 can crushed tomatoes

Directions

  1. Heat olive oil in a large fry pan. Add garlic and saute 1-2 minutes. Place chicken pieces in oil and sprinkle mushrooms around chicken. Add salt and pepper and chili peppers and brown, turning chicken once or twice. Reduce heat to medium and pour wine over chicken. Allow wine to evaporate then add canned tomatoes. (Add 1-2 Tbsp. of water to can, swish and add to mixture.
  2. Partially cover pan, propping it with a wooden spoon, keep heat at medium-low and simmer until chicken cooked thoroughly and tomato has reduced.

Serve with crusty bread or sides of rice or noodles.

Serves 4.

*NOTE: If not using white wine, use 1 Tbsp. red wine vinegar

PRICE: 

Chicken: $6 approx

Canned mushrooms: $1.40

Canned tomatoes $1.25

Rest of condiments: $1 approximate

MEAL FOR FOUR: under $10 

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Parmesan-crusted baked chicken with tomato sauce

Cityline | posted Tuesday, Sep 8th, 2015

parmesanchicken-featured

This single dish makes two separate meals — a chicken finger plate for the kids and a real meal for the adults. Leftovers can be made into a sandwich for lunch the next day.

Baked Parmesan-crusted chicken with oven-roasted tomato sauce

Serves a family of 4
Prep time 15 minutes
Cook time 30 minutes
Special tools: empty wine bottle, freezer bag, Vitamix

Ingredients:

  • 4 chicken breasts
  • 2 cups whole wheat pita chips
  • 2 cups grated Parmesan
  • Sprinkle of fresh parsley
  • Salt and pepper
  • 1 tbsp dijon mustard
  • 1/4 cup buttermilk

Roasted tomato sauce:

  • 8 very ripe tomatoes
  • 1 bulb garlic, peeled
  • 1 carrot
  • 1 red bell pepper
  • 1/4 bulb fennel
  • 1/2 white leek
  • Handful basil
  • Lots of olive oil love
  • Salt and pepper

Method:

Tomato sauce:

Turn oven to 400 F.
‎Dice tomatoes, carrot, peppers, fennel, leek, basil and garlic. Toss in a heavy amount of olive oil, season and place in roasting pan. Roast for 30 minutes. Let rest and blend.

Chicken:

In a large freezer bag, add mustard and buttermilk. Not so gently pound out the chicken to 3/4-inch thickness.
In a blender, toss chips, parsley, Parmesan, salt and pepper. Blend till smooth and lay out on a plate.
Heavily coat the chicken on both sides with Parmesan mixture and place on oven rack. Drizzle with olive oil and bake at 450 F for 15-20 minutes or until golden brown.

Top with tomato sauce and a side of pasta!

Courtesy Randy Feltis
www.eatmypie.ca
@chefrandyf

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Curtis Stone’s piri piri chicken with slaw

BT Toronto | posted Wednesday, Apr 22nd, 2015

CURTIS STONE RECIPE

Ingredients:

6  large red Fresno chilies, (about 5 ounces), coarsely chopped

4 red Thai chilies, stemmed

5 garlic cloves

2 1/2 tsp kosher salt

2/3 cup olive oil

1 pound boneless, skinless chicken thighs, cut into 2 to 3 pieces each

 Bamboo skewers, soaked in water for at least 1 hour, or metal skewers

 grilled flatbreads or 4 purchased naan

Slaw

1/4 small head green cabbage, very thinly sliced (about 2 1/2 cups)

1/4 English (hothouse) cucumber, halved lengthwise and thinly sliced

1/4 white onion, very thinly sliced

1/4 cup loosely packed mint leaves, thinly sliced

1 tbsp finely grated lime zest

2 tbsp extra-virgin olive oil

 Kosher salt

Instructions:

  • To prepare the piri piri chicken, in a food processor, blend the chiles, garlic, vinegar, and salt until smooth. With the machine running, gradually add the oil.
  • In a large bowl, toss the chicken with 2/3 cup of the piri piri mixture to coat. Cover and refrigerate for at least 30 minutes, and up to 1 day. Refrigerate the remaining piri piri sauce.
  • Prepare a grill for high heat. Thread the chicken pieces onto skewers. Grill the skewers, turning frequently and basting with 1/3 cup of the remaining piri piri sauce, for about 12 minutes, or until the chicken is cooked through and charred in spots.
  • Meanwhile, to make the slaw, in a large bowl, combine the cabbage, cucumber, onion, and mint. In a small bowl, whisk the lime zest and juice with the oil to blend. Toss the cabbage mixture with enough dressing to coat. Season to taste with salt.
  • To serve, divide the chicken skewers, slaw, and flatbreads among four plates. Serve the remaining piri piri sauce alongside.

The chicken can be marinated for up to 1 day.

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Fried chicken topped with basil and honey lime mayo

Cityline | posted Monday, Mar 16th, 2015

fried chicken

Fried chicken topped with basil and honey lime mayo

Serves: 2

Fried Chicken

Ingredients:

  • 2 cups buttermilk
  • 1 tbsp ground black pepper
  • 1 tbsp kosher salt
  • 2 bone-in chicken thighs
  • 1 chicken breast, cut in half along breast bone
  • 1 cup all-purpose flour
  • 1 cup cornstarch
  • 1 cup cornmeal
  • Roger’s secret ingredient: 1 tsp chili flakes

Method: 

Whisk together buttermilk, ground black pepper and kosher salt until combined. Place chicken thigh and breast into buttermilk mixture, ensuring both pieces are covered by the liquid. Cover and store in refrigerator overnight or 24 hours.

In a pot large enough to fully submerge chicken and vegetable oil while making sure the pot is never more than half full, bring oil to 325ºF using a thermometer.

Combine all-purpose flour, cornstarch and cornmeal until mixed well.

Prepare a tray lined with paper towels and set next to deep frying setup.

Remove chicken from buttermilk mixture and shake off excess buttermilk. Completely dredge wet chicken in flour mixture and place immediately into preheated deep frying oil, making sure that the chicken is fully submerged and the pot is never more than half full. Cook until chicken is fully cooked, approximately 12 – 15 minutes. Immediately transfer from hot oil, using tongs, and place on paper lined tray; season with salt, pepper, and Roger’s secret ingredient (chili flakes). Allow excess oil to drain for approximately 2 minutes before plating.

Crispy basil

Ingredients:

  • 8 leaves fresh basil
  • Vegetable oil

Method:

Bring a small pot half filled with vegetable oil to 325ºF using a thermometer. Gently pat basil leaves dry with paper towel. Carefully put basil into hot oil and fry until the bubbles subside, about 20 seconds. Remove basil from oil with spider onto paper towel to remove excess oil. Set aside until ready to plate.

Honey lime mayonnaise

Ingredients:

  • ½ cup mayonnaise
  • 5 ½ tbsp. lime juice
  • 1 ½ tbsp liquid honey

Method:

Whisk mayonnaise, lime juice and liquid honey until smooth and homogenous.

Plating:

Plate each serving with ½ chicken breast and 1 chicken thigh. Top the chicken with crispy basil and plate with a side of honey lime mayo.

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