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!

Place chicken thighs and breasts, bone-in, skin-on, in a large baking dish. Rub each piece with salt, ground black pepper and ground cumin to taste.

For sauce: 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.

Labor Day Tandoori Chicken

Use parts of one chicken. Breasts. Thighs attached to legs. Skin on and bone-in.

For the marinade, in a large bowl mix:

1 cup plain low-fat yogurt
1 lime, juice
3 scallions, sliced with part of the green
6 mint leaves, chiffonade
1 jalapeño, de-seeded julienne
1 tsp. cardamom
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. paprika
1/2 tsp. cayenne
1 tsp. ground ginger
1 tsp. ground cumin

Roll chicken parts in the blended marinade to coat. Put them in a shallow glass pan and pour remaining marinade over them. Cover and refrigerate overnight.

When ready to grill, take chicken out of marinade and put on plate, still with as much coating as possible. Skewer 2 large farm stand bell peppers, de-seeded and cut into quarters. Skewer 1 red onion, cut into large chunks. 2 whole jalapeños. Coat veggies with olive oil and garlic powder. Grill in stages, chicken first to sear and cover until mostly cooked through. Then put it off to the side of the grill while cooking skewered peppers and onions over the fire, turning until charred but not burned. Serve with basmati rice, chutneys, and homemade raita.

Chicken Foggia

Salute a mi Papa from Foggia, Italia where the black olives are plenty. 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: Chop 2 tablespoons black olives, 2 tablespoons capers into a small bowl. Add 2 tablespoons finely chopped shallots or red onions. Stir in 1/2 tablespoon olive oil, 1/2 tablespoon balsamic vinegar. Season with thyme and red pepper flakes. Stir and serve over the chicken or on the side with a baguette.

Burmese Chicken & Mushrooms

Marinade chicken breasts, skin-on, bone-in overnight in a mixture of: 1 cup plain yogurt. Juice of 1 lime. 1/2 tsp. each cayenne, cardamom, coriander, turmeric, ginger. 1/4 tsp cloves. When ready to cook, bring to room temperature.

In a large deep skillet, sauté 1 Vidalia onion, sliced, chopped mushrooms. Add the chicken breasts and marinade to the skillet. Place in preheated 425 degree oven for about an hour until chicken skin crispy, meat cooked through but still juicy.

Serve with chilled Cucumber & Red Onion Yogurt salad.

LaborDay Tandoori Grill

Use parts of one chicken. Breasts. Thighs attached to legs. Skin on and bone-in.

For the marinade, in a large bowl mix:

1 cup plain low-fat yogurt
1 lime, juice
3 scallions, sliced with part of the green
6 mint leaves, chiffonade
1 jalapeño, de-seeded julienne
1 tsp. cardamom
1 tsp. coriander
1/2 tsp. turmeric
2 tsp. paprika
1/2 tsp. cayenne
1 tsp. ground ginger
1 tsp. ground cumin

Roll chicken parts in the blended marinade to coat. Put them in a shallow glass pan and pour remaining marinade over them. Cover and refrigerate overnight.

When ready to grill, take chicken out of marinade and put on plate, still with as much coating as possible. Skewer 2 large farm stand bell peppers, de-seeded and cut into quarters. Skewer 1 red onion, cut into large chunks. 2 whole jalapeños. Coat veggies with olive oil and garlic powder. Grill in stages, chicken first to sear and cover until mostly cooked through. Then put it off to the side of the grill while cooking skewered peppers and onions over the fire, turning until charred but not burned. Serve with basmati rice, chutneys, and homemade raita.

SpicyChickenStroganoff

Stroganoff on steroids. Spicy version of the Russian classic. Great for a sub-zero weekend freeze. Another one-pot recipe.

Chop the following into medium chunks: 2 onions, 1 orange, yellow or red bell pepper, 2 small hot peppers, 1 large zucchini. Cut 4 boneless, skinless chicken breasts into quarters. Drain 1 large can whole tomatoes.

In a large stock pot, brown the onions in olive oil. Dredge the chicken in flour and black pepper and brown in the pot with the onions. Remove the chicken and brown the zucchini and peppers. Add the chicken back in and deglaze with 1/2 cup dry white wine. Add the drained tomatoes. Season with 1/2 tsp. coriander, 1/2 tsp. ginger, 1/2 tsp. cinnamon, 1/4 tsp. cloves, 1-2 tsp. cayenne to taste, 1 tbs. garlic powder or paste to taste.

Stir and bring to boil covered and then simmer for an hour. Stir in 1 cup sour cream and simmer another 30 minutes. Serve over rice.

ChickZucchChiladas

Dinner for 2. Preheat oven to 400. Slice 2 large zucchinis lengthwise. Place them in a pan skin-side down. Drizzle olive oil over them, sprinkle with ground black pepper and garlic powder. Roast for 15-20 minutes until soft inside. Shred leftover roast chicken on top of the zucchini halves, top with shredded cheddar or jack cheese and pop under the broiler for a couple minutes until the cheese is melted. Serve with sliced jalapeños and salsa. Yum.

Could use leftover flank steak instead of the chicken. Veggies can just skip the meat, sub sautéed beans, of course.