Ingredients

• 1 tbsp. olive oil
• 1 tbsp. brown sugar
• 1 tbsp. chili powder
• 1 tbsp. smoked paprika
• 1 tsp. chopped thyme leaves
• kosher salt
• Freshly ground black pepper
• 1 small chicken (3-4lb)
• 2/3 c. low sodium chicken broth
• 2 tbsp. chopped parsley

Preparation

In a small bowl, whisk together brown sugar, chili powder, paprika, and thyme. Pat chicken dry with paper towels then season generously with salt and pepper. Rub the brown sugar mixture all over chicken.

Preheat Instant-Pot to sauté setting. When the Instant-Pot says it’s hot, add olive oil then add chicken, breast side-down . Let sear until skin is crispy, about 4 minutes. Use very large tongs to flip chicken then pour chicken broth in the bottom of the Instant Pot. Change setting to pressure cook setting and set timer to 25 minutes. Lock the lid into place and set the valve to “Sealing.” Allow the Instant Pot to depressurize naturally, then remove lid and take out chicken. Let chicken reset for 10 minutes before slicing.

Delish

Ingredients

• 1 pound dried brown or green lentils
• 12 to 15 ounces boneless, skinless chicken thighs (fat trimmed)
• 6 c. chicken stock
• 1 c. water
• 1 small yellow onion, coarsely chopped
• 2 scallions, white and light-green parts, chopped
• 1/4 cup chopped cilantro leaves
• 3 cloves garlic, minced
• 1 medium-size ripe tomato, cut into 1/2-inch dice
• 1 teaspoon granulated garlic (powder)
• 1 teaspoon ground sumac (may substitute cumin)
• 1/4 teaspoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon kosher salt, or more as needed

Preparation

Combine the lentils, chicken (to taste), water, stock, onion, scallions, garlic, tomato, cilantro, granulated garlic, ground sumac, oregano, paprika and salt in the pressure cooker or Instant Pot.

Lock the pressure-cooker lid in place. Turn the heat to high; once the pot reaches HIGH pressure, cook for 30 minutes, adjusting the heat to maintain pressure, as needed. For the Instant Pot, lock the lid and press the SOUP button and cook for 30 minutes. Use the pressure releases, then unlock and open.

Transfer the chicken to a cutting board; use two forks to shred it, then return it to the pot, stirring to incorporate. Taste, and adjust the salt, as needed.

Washington Post

Ingredients

• 1 chicken, cut into serving pieces (or 8-10 drumstick and thigh parts), trimmed
• salt and pepper to taste
• 1 tbsp. curry powder
• 1/2 tsp. ground allspice
• 2 tbsp. minced garlic
• 1 habanero pepper, stemmed, seeded, and minced, optional
• 1 egg
• 1 c. flour lard and butter combined, or vegetable oil
• lemon or lime wedges for garnish

Preparation

In a bowl, toss chicken with salt, pepper, curry, allspice, garlic, chili, egg, and 2 tbsp. water. When combined, blend in flour with your hands. Keep mixing until most of the flour is blended with other ingredients and chicken is coated (add more water or flour if mixture is too thin or too dry; it should be dry but not powdery). Let sit while you heat fat; at this point chicken can marinate, refrigerated, for up to a day.

Choose a skillet or casserole at least 12" in diameter that can be covered. Add 1/2" of fat and turn heat to medium-high. If using butter, skim foam as it rises. When oil is hot, raise heat to high. Slowly add chicken to skillet. Cover, reduce to medium-high, and cook for 7 minutes.

Uncover, turn chicken, and cook uncovered for another 7 minutes. Turn again and cook for about 5 minutes more, turning as needed to make both sides golden brown.

Remove chicken from skillet and drain on paper towels. Serve chicken at any temperature, with lemon or lime wedges.

New York Times, 2003

Ingredients

• 4 lb. chicken wings
• 2 tbsp. baking powder
• 3/4 tsp. salt

Preparation

Before you begin, uncover the chicken wings and leave them in the fridge for a few hours to dry out.

Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 250F. Line a baking tray with foil, then place a rack on the foil. Coat the rack with oil.

Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt, then toss to coat evenly. Place the wings on the baking tray in a single layer with the skin side up. They should just fit snugly. Place wings on the lower middle oven rack and bake for 30 minutes.

Move wings up to the upper middle rack and increase the oven temperature to 425F/220C. Bake for 40 - 50 minutes, rotating the tray halfway through. Remove baking tray from the oven and let it stand for 5 minutes. Toss wings in sauce of choice or serve it on the side to dip / drizzle on the wings, then serve.

RecpieTin Eats/CI

Ingredients

PIPERADE PEPPER STEW

• 4 red bell peppers
• 3 green bell peppers
• 1 yellow pepper
• 2 tablespoons canned chipotle peppers in adobo sauce
• 1 jalapeño, seeded and diced

CHICKEN TINGA

• 1 chicken breast
• 1/2 onion
• 1 garlic clove
• Bay leaves
• 8 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 large yellow onion, julienned
• 1 (16-ounce) can diced tomatoes
• fresh thyme
• salt and pepper

Preparation

Pre-heat oven to 425F. Cut peppers in half, place on foil lined baking sheet. Roast until blackened, about 15 minutes. Wrap up in foil and lets steam for 15 minutes. Peel and slice.

Bring water to a boil, add chicken breast, ½ onion, 1 garlic clove & couple bay leafs. Cook 15 minutes or until chicken is done. Cool and shred. Add olive oil to a large skillet. Add yellow onions & garlic let it slowly sweat for 20 minutes. Add peppers, canned tomatoes, thyme, bay leaves & chipotle pepper (to taste). Add chicken, jalapeno and salt and pepper. Serve as taco filling.

Edible Nashville

Ingredients

• 1 medium eggplant (1 pound)
• Salt
• 3 ½ pounds bone-in chicken pieces
• 1 ½ teaspoons ground black pepper
• 1 teaspoon ground cumin
• 6 cloves
• 6 green cardamom pods
• 3 bay leaves
• 2 ½ cups long-grain rice, rinsed well and drained
• 1 small onion, cut into large wedges
• Vegetable or olive oil, as needed
• 3 to 5 medium carrots, 2-or-3-inch pieces
• 1 medium potato, 1/2-inch slices
• ½ medium-head cauliflower, in florets
• ¾ cup broken vermicelli noodles (see note)
• 1 teaspoon ground turmeric
• ¾ teaspoon ground cinnamon
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ½ teaspoon Goya Sazón seasoning (optional)
• 3 garlic cloves, grated
• ⅓ cup pine nuts
• Plain yogurt, for serving (optional)
• Chopped tomatoes, cucumbers, parsley, lemon juice and olive oil, for serving (optional)

Preparation

Cut the eggplant into 1/2-inch-thick half-moons. Season well with salt, and let sit 30 minutes. Place the chicken in a large pot (a 10-inch, 5-quart size is ideal), and season well with salt and 1 teaspoon black pepper, ground cumin, cloves, cardamom pods and bay leaves (ideally, do this the day before). Pour 3 cups of boiling water over the rice. Soak for 10 minutes, then drain well.

To the chicken, add the onion wedges, 1 tablespoon salt and 4 1/2 cups of water. Bring to a boil, covered, over high heat, then turn down to a simmer, and cook for 20 minutes. Drain the chicken, keeping the broth and discarding the onion and spices.

Heat 1/2 inch of oil in a large skillet over medium-high heat until shimmering hot, then fry the carrots, in batches if necessary, turning occasionally until browned, about 4 minutes. Drain on paper towels, then season lightly with salt. Repeat with the potato, about 3 minutes per side. Repeat with the cauliflower, about 7 minutes per batch. Finally, press the eggplant with paper towel until dry, then fry the eggplant in one layer until browned, about 4 minutes per batch. Drain on paper towels, but don’t season. (If the eggplant is too oily, press on it with paper towels.)

Pour out the oil, keeping 2 1/2 tablespoons in the pan. Heat it over medium-high heat and add the vermicelli, stirring until browned, about 2 minutes. Add the drained rice and cook, stirring, to dry it out, about 4 minutes. Add 1 tablespoon salt, 1/2 teaspoon black pepper, the turmeric, cinnamon, allspice, ground cloves, Sazón and garlic, and cook, stirring, until very fragrant.

Place the chicken back in the pot, skin side down. Place the vegetables on top, then rice. Pour in 4 cups of the chicken broth. Press down on the rice; add more broth or water if needed to bring the liquid barely to the level of the rice. Cover the pot and bring to a boil over high heat, then turn it down to medium low. After 10 minutes, carefully stir just the rice to evenly combine the harder rice on top. Repeat after another 10 minutes. After a total of 30 minutes, the rice should be cooked, but not soft, and the liquid should be absorbed.

Place a very large serving dish on top of the pot, then, protecting your hands (and maybe with a partner), invert the pot onto the dish in one smooth motion. If there is liquid seeping out, spoon it out or soak it up with paper towels. Let the pot rest at least 5 minutes.

Meanwhile, heat 2 tablespoons of oil in a small pan over medium-high heat until shimmering. Fry the pine nuts, stirring constantly, until browned, about 1 minute. Drain on paper towels.

Lift off the pot to reveal the maqluba, and scatter the pine nuts all over. Serve with yogurt and chopped tomatoes, cucumbers and parsley on the side, seasoned with lemon, salt and olive oil.

New York Times

Ingredients

• 4 Cornish game hens, patted dry with paper towels
• 8 thin slices of butter
• 4 sprigs each of fresh rosemary and thyme (or herbs of choice) plus some extra leaves of each
• 4 large cloves garlic, peeled
• 1 lemon, scrubbed well and cut into quarters
• Extra virgin olive oil
• Salt and freshly ground black pepper
• ½ cup dry white wine
• ½ cup chicken broth

Preparation

Preheat oven to 450 degrees F.

Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.

Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.

Place the hens in the preheated oven and roast for 25 minutes.

While the hens are roasting, combine the chicken broth and wine in a bowl.

After the hens have been roasting for 35 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.

Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to week warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.

Daring Gourmet

Ingredients

• 2 lb. boneless, skinless chicken breasts
• 1 lemon, cut in pieces
• 2 tsp. salt
• 2 tbsp. fresh ginger, minced
• 2 tbsp. olive oil
• 3 medium yellow onions, finely chopped
• 1-2 garlic cloves, pressed
• 2 tbsp. cilantro, chopped
• 1 tsp. corn starch
• 1 c. water
• 1 8 oz. can tomato sauce
• 1 blade fresh lemon grass, gently crushed
• 3 tbsp. coconut butter or 1 tbsp. coconut oil
• 1 large carrot, diced
• 1/2 c. green peas (fresh or frozen)
• 1/2 tsp. thyme
• 1 tbsp. sweet curry power
• 1 tsp. turmeric
• 1/2 tsp. garam masala
• 1/2 tsp. ground cumin
• 1/2 tsp. ground black pepper
• 1/2 tsp. ground white pepper
• 1/2 tsp. salt
• 1/2 tsp. cayenne pepper

Preparation

Rub the chicken with the lemon pieces. Place the chicken in a large bowl and sprinkle with salt and ginger. Cover and place in the refrigerator for 15-20 minutes. In a small bowl, combine the last 9 ingredients and set aside.

Preheat the oven for 300 degrees. Heat the oil in a skillet over medium-high heat. Add the onions and cook until slightly brown and transparent. Reduce the heat to low and add the garlic and cilantro. Mix the cornstarch with the water and tomato sauce. Add to the skillet along with the spice mix. Let simmer for 20 minutes over medium-low heat. Place the chicken in a casserole dish. Add the coconut butter/oil, lemon grass, carrots, and peas. Pour the curry sauce over the chicken. Bake at 300 for 30 minutes. Reduce the heat to 250 for another 45 minutes or until the chicken is cooked through and very tender. Serve with boiled potatoes or basmati rice.

Penzey’s Spices

Ingredients

• olive oil
• 4 chicken thighs
• 1 lb. fresh sausage links (Italian or Bratwust)
• 1 onion, halved and thinly sliced
• 1 garlic clove, thinly sliced
• 1 each red, orange, and yellow bell peppers, sliced
• 1 small container brown mushroom caps
• 1/4 c. Worcestershire sauce
• 1/4 c. soy sauce brown rice

Preparation

Salt & pepper the chicken thighs. Heat a little olive oil in your largest skillet, add thighs skin-side down, cover, and cook until lightly browned. Cut sausage links into thirds. Flip chicken, add sausage, cover, and cook until sausage starts to brown, turning once to cook evenly. Add onion and garlic. Cook (without lid) and stir until onion begins to wilt. Add peppers and mushrooms. Stir occasionally while veggies cook.

When peppers and mushrooms are done to your liking, add sauces and stir until the pan juices thicken and glaze the meats and veggies.

Serve with brown rice.

Ingredients

• 1/4 cup olive oil
• 1 cup frozen white pearl onions, thawed
• 4 garlic cloves, finely chopped
• 1 tablespoon chopped fresh sage
• 1 small bunch kale, center ribs and stems removed, leaves chopped
• Kosher salt, freshly ground pepper
• 1/4 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1/2 small butternut squash, peeled, cut into 1/2-inch pieces (about 1 1/2 cups)
• 1/2 rotisserie chicken, meat torn into bite-size pieces (about 1 1/2 cups)
• 1 sheet frozen puff pastry, thawed
• 1 large egg

Preparation

Place a rack in upper third of oven; preheat to 425°. Heat oil in an 8-inch cast-iron or other heavy ovenproof skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to brown, about 4 minutes.

Reduce heat to medium-low. Add garlic and sage to skillet and cook, stirring occasionally, until garlic begins to brown, about 2 minutes.

Add kale and season with salt and pepper. Cook, tossing often, until wilted, about 4 minutes. Sprinkle flour over. Cook, stirring constantly, for 4 minutes.

Stir in broth, 1/2-cupful at a time, then add squash. Bring to a boil, reduce heat, and simmer until squash is just softened and broth is thickened, 8-10 minutes. Add chicken to skillet, stir, and season with salt and pepper.

Unfold pastry and smooth any creases; place over skillet, allowing corners to hang over sides. Whisk egg and 1 teaspoon water in a small bowl. Brush pastry with egg wash; cut four 1-inch slits in top to vent.

Bake pot pie until pastry is beginning to brown, 15-20 minutes. Reduce oven temperature to 375° and bake until pastry is deep golden brown and crisp, 15-20 minutes longer. Let cool for 10 minutes before serving.

Bon Appetit