chicken thighs

Balsamic, Honey, Soy Sauce & Garlic Marinated Chicken Thighs

Balsamic, Honey, Soy Sauce and Garlic Marinated Chicken (thighs and breast) can be served at room temperature – perfect for a picnic or buffet ! Prefer to grill the chicken – the marinade will help keep the meat juicy.

You know, I’d never really cooked with balsamic vinegar until today – so this recipe is my very first time preparing anything with balsamic vinegar… and I’m seriously wondering What Took Me So Long? (My son M. prepares a delicious pasta dish featuring a balsamic vinegar reduction and fresh asparagus. I’m gonna have to ask him to do a Guest Post for me so I can share his excellent recipe.)

As with many things, the higher the price – the better the product. And so it is with balsamic vinegar. I suggest buying a good quality vinegar, even if you have to pay more. It will be worth it ! Here’s a link to Andrew Wheeler’s blog Serious Eats which provides some valuable information regarding balsamic vinegar.

http://www.seriouseats.com/2014/05/everything-you-need-to-know-guide-to-balsamic-vinegar.html

I used skinless chicken thighs today because, to me, the meat much more flavorful than chicken breast. And don’t be put off by thinking you’ll be eating dark meat – chicken thigh is, pretty much, white meat! If you prefer chicken breast, cut each piece in half.

For grilling, chicken pieces with the skin attached will help keep the meat from drying out – as will marinating the chicken.

Oven at 400F Bake chicken pieces for about 30 minutes.

INGREDIENTS

3 Tbs. balsamic vinegar
2 Tbs. honey
4 Tbs. soy sauce
4 Tbs. olive oil
2 – 3 Tbs. minced garlic ++ I use 3 Tbs.because I LOVE garlic!
3 Tbs. finely chopped fresh parsley ++ I chop it and then freeze it in a ziploc bag.
a bit of freshly ground pepper
8 chicken thighs – skin removed
Prefer Chicken Breasts? 4 large boneless chicken breasts – cut in half to equal 8 pieces
some toasted sesame seeds – perhaps 2 tsp. & some minced fresh parsley, to sprinkle over finished dish

METHOD

Place 3 Tbs. balsamic vinegar, 2 Tbs. honey, 4 Tbs. soy sauce, 4 Tbs. olive oil, 2 – 3 Tbs. minced garlic, 3 Tbs. finely chopped fresh parsley and a bit of freshly ground pepper into a gallon-sized ziplock bag.

Zip bag and shake bag to mix ingredients. Add the chicken pieces. Allow chicken to marinate for at least four hours – overnight is even better.

++ I recommend turning the bag a few times to ensure each piece of chicken gets to soak in the marinade. ++ If possible, lie the bag down so all the chicken pieces are sitting in the marinade.

Line a baking sheet (cookie sheet with sides) with aluminum foil. Place chicken pieces evenly on baking sheet and pour over ALL the marinade. Cook in preheated oven set at 400F for 30 minutes.

Once the chicken is thoroughly cooked, place it on a warmed platter. Pour the marinade into a small saucepan and simmer until marinade is reduced and thoroughly heated through. Pour marinade over chicken pieces. Sprinkle with some toasted sesame seeds and minced fresh parsley. Enjoy !!

Balsamic, Honey, Soy Sauce and Garlic Chiicken - myyellowfarmhouse.com

Boneless Chicken Breasts – Ready for the oven.

++ Recipe inspired by ‘Beyond Kimchee’ – – – http://www.beyondkimchee.com/soy-balsamic-chicken-thighs-asparagus/

March 31, 2015December 20, 2016

My Yellow Farmhouse - Cooking with Love!13 Comments

Moroccan Chicken with Veggies & Couscous with Raisins and Slivered Almonds

When my husband & I lived in Malta we had a dear Libyan friend who had a Moroccan housekeeper who was a fabulous cook. This recipe for Moroccan Chicken & Couscous with Raisins and Slivered Almonds tastes very, very much like the chicken and couscous my friend’s housekeeper used to prepare, although she used to add some turnip and, at times, green beans. (She also used a couscousiere – which I’ll talk about another time….)

This dish is easy and quick to prepare, and the flavors are subtle and delicious. You may be surprised by how tender the chicken thighs become in 30 minutes! The chicken and veggies can be made a day ahead and gently warmed while you prepare the couscous with raisins and slivered almonds right before serving.

Feel free add whatever type of vegetables you wish – just make sure the pieces are small enough to cook in about 30 minutes. (Next time I make this, I’m going to add some – fully cooked – chickpeas.)

++ I love reading your comments/suggestions etc. To comment, scroll down past the recipe.

Ingredients Serves between 4 – 5 Cooks on top of the stove

8 chicken THIGHS – skin removed – seasoned with salt & pepper
olive oil
1 large onion, cut into chunks
4 – 6 large carrots, cut into 1/2′ slices – OR – 1/2 lb. baby carrots, cut lengthwise (If you decide to add other vegetables, reduce the amount of carrots.)
2 tsp. paprika
1 tsp. ground ginger
1/4 tsp. turmeric
1/8 tsp. cinnamon
1 cup chicken broth – OR – 1 cup water and 1 Knorr bouillon cube. (If using another type of bouillon cube, use two cubes !!)
juice of 1 lemon – or – 3 Tbs. bottled lemon juice (You can also cut the lemon into wedges and add it like that. I have NOT…. I’m afraid of the bitterness of the lemon peel….)

Ingredients for the Couscous

Use any brand of couscous you wish – just prepare enough for about 5 servings. (I used one box of Near East – Original Plain, which makes 5 servings, and just followed the directions.)
Instead of water, use the same amount of chicken broth. (I used College Inn Chicken Broth.)
1/4 cup raisins
1/4 cup slivered almonds
1 Tbs. butter

Directions for Preparing the Chicken Thighs

Add about 2 Tbs. olive oil to a large saucepan which has a lid – or Dutch Oven. Lightly brown 4 chicken thighs over medium heat. Repeat with the last 4 chicken thighs, adding a bit more olive oil if necessary. Set chicken thighs aside. ++ Don’t brown the chicken too much – you don’t want to toughen it. ++ Don’t worry if some bits of chicken stick to the bottom – those ‘bit’s will just add flavor to the dish.

Add 1 onion, cut in to chunks, and cook for 3 minutes.

Add carrots – cook for 2 more minutes.

Add 2 tsp. paprika, 1 tsp. ground ginger, 1/4 tsp. turmeric and 1/8 tsp. cinnamon. Cook, stirring, for 1 minute.

Pour in chicken broth – OR – hot water and bouillon cube.

Add the lemon juice – OR – 1 lemon cut into wedges.

Place the 8 chicken thighs into the pot.

Bring to a boil. Lower heat to a simmer.

Cover pan and simmer for about 30 minutes, turning chicken at intervals.

++ About 10 minutes before chicken is finished – prepare the couscous. (See directions and ingredients above.)

That’s it ! Your family and friends…. and maybe even your kids…. will be impressed — Enjoy!

March 10, 2014February 22, 2016

My Yellow Farmhouse - Cooking with Love!24 Comments

Skillet Chicken Dinner

I never realized how many times I actually ‘goof up’ while cooking…. until I started writing this blog. Example – Jessica Seinfeld recently wrote a new cookbook, and I planned to use one of her recipes as a springboard for my Skillet Chicken Dinner. All went well until I realized I’d bought skinless chicken thighs. Change of plans…… Instead of baking the Skillet Chicken Dinner in the oven, I simmered it on the stove. And, as usually happens, the results of my ‘goof’ turned into something unexpected and delicious. The potatoes had a nice, firm texture and the chicken was really tender. Big Bonus – after ‘prep’, the meal cooked in just 35 minutes!

Ingredients and Method Serves 4 – 5 Cooking Time – 35 mins.

4 large potatoes (or 5 medium) – sliced into 1/4′ rounds (It’s not necessary to peel the potatoes. I advise cutting off the ends of the potatoes and discarding them.)
1 cup water
1 large onion, sliced thin
1 Tbs. olive oil
10 BONELESS chicken thighs ……OR………4 boneless, skinless chicken breasts – cut in half
1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning (I like Bell’s
1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley…. 2 tsp softened butter (If you chose to do the ‘extra step’ (see directions below) double the bread crumb topping.)
2 packages turkey gravy (I like Durkee)
2 tsp. seasoning and browning sauce (I like Gravy Master)

Place the sliced onion into a large skillet, making an even layer of the onion slices.

Pour 1 cup water over the onions.

Layer on the sliced potatoes. Drizzle potatoes with about 1 Tbs. olive oil

In a small bowl, mix 1 1/2 tsp. salt…. 1/4 tsp. pepper….1/8 tsp. paprika….1/8 tsp. garlic salt with parsley…1/2 tsp. Mrs. Dash with Garlic & Herbs… 1/8 tsp. poultry seasoning. Sprinkle about 1 tsp. of the spice mix over the sliced potatoes.

Add the chicken to the skillet – sprinkle with the rest of the spice mix. Cover the skillet and SIMMER for 25 minutes. (You may have to lower the heat more than once to make sure the ‘simmer’ doesn’t turn into a boil.)

After 25 minutes – turn the chicken over. Simmer for another 10 minutes. Check to make sure both the potatoes and chicken are cooked – they should be.

Remove skillet from heat. Using a large spoon, remove most of the liquid and put it into a measuring cup. Add enough water to equal the amount of liquid in your gravy package directions. (I recommend using 2 packages. I also recommend putting in 2 tsp. Gravy Master – it gives your gravy a nice rich color.)

In a small bowl mix 1/3 cup seasoned bread crumbs….2 tsp. fresh, chopped parsley & 2 tsp. softened butter. (Use a spoon to ‘smoosh’ the butter into the other ingredients.) Sprinkle the bread crumb mixture on top of the chicken.

Place the skillet under the broiler – but only if you your handle is heatproof. Otherwise I advise sliding the potatoes and chicken into a casserole. Broil briefly – just until the breadcrumbs are slightly browned – then sprinkle with a bit of fresh parsley. Enjoy!

++ Extra Step ! If you’d like both the chicken AND the potatoes to have a nice breadcrumb topping, then once the Skillet Chicken Dinner is cooked, separate the potatoes and chicken into two parts. Place chicken and potatoes side by side in a large, flat casserole Double the ingredients for the breadcrumb/butter mixture and sprinkle on top. Broil briefly – just until the breadcrumbs are slightly browned, then sprinkle with a bit of fresh parsley. Enjoy !