Spicy Chicken Thighs

In a shallow bowl, mix together 1 tsp. each turmeric, garlic powder, coriander, cardamom, ginger. 1/2 tsp. cayenne. 1/4 tsp. sea salt. Coat 4 large chicken thighs with olive oil. Roll them in the spice mix to evenly cover.

In a large skillet, brown the coated chicken thighs in a fry pan on medium high heat in a little more olive oil. Remove to a plate. In the same skillet, brown a sliced onion and scrape pan to keep drippings loose with onions. Add back the chicken thighs and place skillet in a preheated 400 degree oven for 45 minutes until chicken and onions are crispy. Serve with couscous.

Use leftover chicken for salads.

Chicken Cacciatore

Another way to braise chicken thighs. It’s Italian rather than Asian. Serves 4.

Sprinkle 4 bone-in skin-on chicken thighs with garlic powder all around. In a large deep skillet, in a little olive oil, brown the thighs until skin is crisp and golden, then turn and brown on the other side. Set chicken aside on a plate.

In the same skillet, brown 1 medium onion chopped. Add 6 – 8 mushrooms, chopped. Brown. Add 1 chopped zucchini. Brown. Deglaze with 1/4 cup dry red wine. Add back the chicken thighs.

Cover with 1 can San Marzano whole tomatoes, chopped with juices. Add 1 small bunch thinly sliced scallions and another 1/4 cup dry red wine. Season with generous amounts of dry basil, oregano and pepperoncini flakes. Bring to a boil then cover and simmer for 2 hours.

Add 1/2 cup capers and 1 cup chopped black olives. Simmer another 15 minutes.

Serve with pasta and grated cheese. Top with lemon zest.

Spicy Asian Chicken

Serves 4.

In a small bowl mix together –
1/2 tsp. salt, 1 tsp. each turmeric, ginger, coriander, 2 tsp. garlic powder.

In a large stockpot, in a little olive oil over medium high heat, brown 4 bone-in skin-on chicken thighs, skin side down until skin is crisp. Turn and brown the other side. Remove the 4 chicken thighs to a plate.

In the same stockpot, brown 2 medium onions, rough chopped. Add 1 large red, yellow or orange bell pepper and 2 jalapeño peppers, seeded and sliced. Brown. Sprinkle with a little of the spice mixture and stir. Add back the chicken thighs with juices to the pot. Sprinkle a little more of the spice mixture on the thighs. Add 1 can San Marzano whole tomatoes, chopped with juice. Sprinkle the rest of the spice mixture and stir. Cover and simmer.

In a small fry pan, on medium high, heat 3 tbs. olive oil and add 1 tbs. sesame seeds, 1 tsp. each cardamom, cayenne, cinnamon and 1/4 tsp. ground cloves. Stir together until forms thick paste. Add to the stock pot and stir. Deglaze the fry pan with a little chicken broth and add to the stockpot. Stir everything together while bringing to a boil. Cover and simmer for 1 1/2 hours.

Add 1-2 cups cauliflower florets to the stockpot. Stir. Simmer for another hour. Add 1 cup thawed frozen peas. Stir. Simmer for another 15 minutes uncovered.

Serve with rice and chutneys.

Autumnal Roast Chicken

hatfield pumpkins with truckConsistently succulent methodologies borrowed from Alfred Portale and Jacques Pépin. Moist with crispy skin. Secret is drying thoroughly and refrigerating with sea salt in the cavity. Then, rotating in the oven.

Serves 4-6.

4 lb. farm fresh whole chicken with giblets. Rinse chicken and giblets.

Put chicken in a deep roasting pan with paper towels on the bottom. Pat dry chicken all around and shake sea salt into the cavity. Refrigerate for at least an hour.

When ready to cook, take chicken out of refrigerator while oven preheats to 425 degrees. Remove paper towels from the pan. Stand chicken cavity side up. Place giblets around the chicken.

Cut top off a whole garlic head and place in the cavity of the chicken. Slice a lemon in half, squeeze juice on giblets and put remaining core into the cavity. Pour a tsp. dried thyme into the cavity.

Oil the bottom of the roasting pan. Place chicken onto its side on the olive oil. Slice 2 sweet onions and place around chicken and over the giblets. Drizzle olive oil over the wing, leg and side of the chicken. Sprinkle with garlic powder and ground black pepper. Place into preheated 425 degree oven on the middle rack. Roast for 30 minutes.

Take out of the oven and turn chicken to the other side, drizzle with olive oil over leg, wing, side and cover with garlic powder and ground black pepper. Return into the 425 degree oven for another 30 minutes.

Take out chicken and turn to breast side is up. Baste with juices all over breast, legs and wings. Put back into 425 degree oven for another 30 minutes. Take out of the oven and tent with aluminum foil for 15 minutes.

Onions and giblets should be crispy. Skin, golden. Meat moist.

Carve and serve with giblets and juices.

Chicken Rosh Hashanah

For a sweet and tender start to the Jewish New Year. Enjoyed at a family get together a few blocks south this year. Happy 5777!

Serves 4-6.

Place 4 chicken thighs and 4 breasts, bone-in, skin-on, in a large baking dish.

Rub each piece with salt, ground black pepper and ground cumin to taste.

In a small saucepan, bring to a boil 1/2 cup orange juice, 1/4 cup honey, 1/4 cup brown sugar, 3 tbs. Dijon mustard.

Pour sauce over chicken and bake at 350 degrees for 50 minutes, basting once.

Chicken Foggia

Salute a mi Papa di Foggia, Italia where the black olives are plenty.

Serves 2.

Pre-heat oven to 425 degrees.

Pat dry 2 large meaty bone-in chicken breasts, skin on.

In a deep baking pan drizzle olive oil on the bottom.

Slice a sweet onion and place around the pan.

Place the breasts in the middle.

Drizzle olive oil over the onions and chicken breasts.

Add garlic powder and ground black pepper liberally over the chicken breasts.

Bake for 1 hour.

Remove from oven and put aluminum foil over chicken until ready to eat.

For the sauce/ tapenade:

In a small bowl mix together-
2 tablespoons chopped pitted black olives
2 tablespoons chopped capers
2 tablespoons finely chopped shallots or red onion
1/2 tablespoon olive oil
1/2 tablespoon balsamic vinegar
Dried thyme and red pepper flakes to taste

Serve over the chicken or on the side with a baguette.

Braised Summer Chicken

Braised breasts with summer vegetables.

Serves 2.

2 large chicken breasts, skin on and bone-in. Pat dry with paper towels. Season with cracked black pepper and garlic powder all around.

In a large, deep fry pan, brown 1 sliced onion in a little olive oil.

Push onions to sides of pan and brown seasoned breasts on both sides.

Set chicken aside on a plate.

To the browned onion, add fresh farmstand fare. Sliced hot peppers, halved cherry tomatoes of every variety and hue, sliced scallions, shaved corn off the cob.

Brown and deglaze with 1/2 cup dry white wine.

Stir and add 2 tbs. butter.

Add back chicken breasts. Cover pan and bring to boil.

Reduce to low and simmer for 1 hour or more.

Serve over rice.