This is another super easy, unique recipe for a quick dinner. Because it cooks so quickly the chicken stays moist in the lovely creamy, nutty sauce. I like to serve this with crisp slices of cucumber to cool down the heat and provide a satisfying crunch. It’s a pleasing, unusual set of flavors and very craveable!

Spicy Peanut Butter Chicken

 

Print

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Tender bites of chicken bathed in a spicy peanut butter sauce, on the table in just 15 minutes. Perfectly unique recipe for when you’re tired of the usual chicken.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 2 lbs chicken tenderloins, cut into 2-inch cubes
• ½ cup creamy peanut butter
• 16 oz hot chunky salsa
• 2 tbsp roasted red chili paste
• ¼ cup soy sauce
• 1 cup water
• 2 tbsp sriracha
• Juice of 1 large orange

Instructions

1. Cut up the chicken into cubes.
2. Add the remaining ingredients to the chicken in a large bowl.
3. Stir to combine.
4. Pour into a nonstick skillet and cook on medium high heat for 15 minutes, stirring frequently.
5. Serve with thin slices of fresh cucumber.

3.5.3208

• 2 lbs chicken tenderloins, cut into 2-inch cubes
• ½ cup creamy peanut butter
• 16 oz hot chunky salsa
• 2 tbsp roasted red chili paste
• ¼ cup soy sauce
• 1 cup water
• 2 tbsp sriracha
• Juice of 1 large orange

Cut up the chicken into cubes.

Add the remaining ingredients to the chicken in a large bowl. I use Publix brand salsa because it’s cheap and all-natural, but you can use any salsa that is chucky and made with only fresh ingredients.

Stir to combine.

Pour into a nonstick skillet and cook on medium high heat for 15 minutes, stirring frequently.

Serve with thin slices of fresh cucumber.

You could also use chicken breasts and put this in the crockpot for 3 hours on high or 6 hours on low and shred the chicken in the sauce. If you wanted a less spicy version, cut out the sriracha. You might be tempted to use mild salsa or cut out the chili paste as well, but don’t. You need a little bit of heat to cut through the strong peanut flavor.

I first saw this recipe on KetoKarma’s youtube channel. If you aren’t already subscribed to her channel, definitely check it out for some really good recipe ideas. I didn’t realize Carrabas has a similar chicken dish called Chicken Bryan. I like the sound of “Tuscan Chicken” better, lol. I swapped around some things in the ingredients and cooking process to suit my tastes and it came out beautifully.

Tuscan Chicken with Zoodles

 

Print

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Balsamic rosemary grilled chicken breasts, topped with medallions of goat cheese and drenched in buttery sun-dried tomato sauce. Serve with zoodles for an awesome spin on Chicken Bryan.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 4 boneless, skinless chicken breasts
• Olive oil
• 1 tbsp balsamic vinegar
• ½ tbsp crushed rosemary
• Zest of 1 lemon
• Salt and pepper
• 1 large zucchini or 2 small zucchini
• 1 stick of butter, chopped into tablespoon pieces
• 1 large shallot, sliced into rings
• ¼ cup sun-dried tomatoes packed in oil, diced
• Juice of 1 lemon
• 2 cups white wine
• ½ oz fresh basil, chopped into thin strips
• 4 oz goat cheese, divided into 1-oz pieces

Instructions

1. Score the smooth side of each chicken breast with 3 cuts along the thickest part of the breast, halfway down the meat in depth.
2. Place the chicken in a bag or bowl with 1 tbsp olive oil, balsamic vinegar, crushed rosemary, lemon zest and a good sprinkle of salt and pepper.
3. Mix and marinate the chicken for 30 minutes to 1 hour.
4. Cut the zucchini into noodles.
5. Chop the butter into tablespoons and keep it in the fridge.
6. In a large skillet, combine the shallot, sun-dried tomatoes and about a tablespoon of the oil the tomatoes are packed in.
7. Sauté the tomato mixture on medium high heat until shallot is almost translucent, approximately 5 minutes.
8. Add lemon juice and wine to tomato mixture and reduce the liquid by about a third, approximately 2 minutes.
9. Turn the heat down to medium and stir in the butter one tablespoon at a time. Do not add another tablespoon until the previous one has melted. This should take approximately 8 minutes.
10. Remove the skillet from the heat, stir in the basil and season to taste with salt and pepper.
11. Pour a tablespoon of olive oil in a grill pan and heat it on high heat.
12. Once the pan is screaming hot, place the chicken breasts in it scored-side down.
13. Cook until nicely browned, approximately 5 minutes, and then flip over.
14. Reduce heat to medium high and cook for an additional 2 minutes.
15. Turn off the stove and add 1 ounce slices of goat cheese to the top of each piece of chicken. Let stand in the pan for an additional 3 minutes. The goat cheese will melt slightly.
16. Serve each piece of chicken with a handful of zoodles and some of the sun-dried tomato sauce drizzled over the top of both.

Nutrition Information

Calories: 740 Fat: 45 Saturated fat: 25 Trans fat: 0 Carbohydrates: 9 Sugar: 3 Sodium: 421 Fiber: 2 Protein: 53 Cholesterol: 220

3.3.3070

You’ll need:

• 4 boneless, skinless chicken breasts
• Olive oil
• 1 tbsp balsamic vinegar
• ½ tbsp crushed rosemary
• Zest of 1 lemon
• Salt and pepper
• 1 large zucchini or 2 small zucchini
• 1 stick of butter, chopped into tablespoon pieces
• 1 large shallot, sliced into rings
• ¼ cup sun-dried tomatoes packed in oil, diced
• Juice of 1 lemon
• 2 cups white wine
• ½ oz fresh basil, chopped into thin strips
• 4 oz goat cheese, divided into 1-oz pieces

The first thing you want to do is score the smooth side of each chicken breast. You do this by making 3 cuts across the thickest part of the breast, going about halfway down into the meat. I do this because it will help the chicken cook faster and also because I want the marinade to quickly penetrate the meat.

Next, place the chicken in a bag or bowl with 1 tbsp olive oil, balsamic vinegar, crushed rosemary, lemon zest and a good sprinkle of salt and pepper. Mix it around so that all of the seasoning gets into and all over the chicken meat. We’re using the zest here so that the lemon flavor penetrates the meat, instead of the tartness of lemon juice.

Marinate the chicken for 30 minutes to 1 hour.

While that’s happening, I break out my spiralizer. This is a spiralizer:

You chop the top and end off your zucchini, place it between the gripping blades, and crank the handle to roll it through the blade at the front.

If you don’t have a spiralizer, you can use one of these handy gadgets: Spiral Slicer or Julienne Peeler.

Right about now is when you should cut your butter into tablespoon-size chunks and put it in the fridge. We want it to be ice cold when we are ready to use it later.

In a large skillet, combine the shallot, sun-dried tomatoes and about a tablespoon of the oil the tomatoes are packed in. I love doing this for recipes that call for sun-dried tomatoes because I get more flavor without having to eat more tomatoes.

Sauté the tomato mixture on medium high heat until shallot is almost translucent, approximately 5 minutes.

Add lemon juice and wine to tomato mixture and reduce the liquid by about a third, approximately 2 minutes.

Turn the heat down to medium and stir in the butter one tablespoon at a time. Do not add another tablespoon until the previous one has melted. This should take approximately 8 minutes.

Remove the skillet from the heat, stir in the basil and season to taste with salt and pepper.

Pour a tablespoon of olive oil in a grill pan and heat it on high heat.

Once the pan is screaming hot, place the chicken breasts in it scored-side down. Cook until nicely browned, approximately 5 minutes, and then flip over.

Reduce heat to medium high and cook for an additional 2 minutes.

KetoKarma introduced me to these wonderful goat cheese medallions at Trader Joe’s. Each of them is one ounce, so we will be using 4 of them. If you can’t find the medallions, just cut a 4-oz log of goat cheese into 4 equal slices.

Turn off the stove and add goat cheese to the top of each piece of chicken. Let stand in the pan for an additional 3 minutes. The goat cheese will melt slightly.

Serve each piece of chicken with a handful of zoodles and some of the sun-dried tomato sauce drizzled over the top of both.

The zoodles will warm up slightly from sitting in the warm sauce, but still retain a really nice crunch that contrasts perfectly with the creamy cheese and juicy chicken.

Look at the way the silky sauce easily coats the zucchini noodles. What a perfect bite!

I’m so desperate to be done with decorating my house. Every day when I come home, there are boxes in front of my door and phone calls to return from delivery people. I have to remind myself to live and enjoy life now and not to wait for everything to be perfectly in its place. Today’s recipe is all about the technique. Elevating a whole chicken off the base of the crockpot allows it to brown beautifully and cooking it at a lower temperature than in the oven means the meat is fall-off-the-bone-tender. I used Goya Sazon seasoning because that’s what I like, but you could easily swap it out for a couple tablespoons of Cajun seasoning or rotisserie seasoning or any spice mix you prefer. It’s my little slice of perfection after a messy day!

4.0 from 1 reviews

Perfect Crockpot Chicken

 

Print

Prep time

5 mins

Cook time

3 hours

Total time

3 hours 5 mins

 

Perfectly cooked chicken in a crockpot! Elevating the bird on top of foil allows it to easily brown on all sides.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 4-lb chicken
• 2 tbsp olive oil
• 2 packets Goya Sazon
• 4 balls of foil

Instructions

1. Remove inside bag from the chicken.
2. Crush 4 pieces of foil into balls and place in the bottom of the crockpot.
3. Rub Goya Sazon seasoning and olive oil all over the chicken, including the inside cavity.
4. Cook in crockpot on high for 3 hours.

3.2.2885

You’ll need:

• 4-lb chicken
• 2 tbsp olive oil
• 2 packets Goya Sazon
• 4 balls of foil

Remove inside bag from the chicken. You can use the contents to make a gravy, but usually I just chuck it in the trash. I think it’s almost a rite of passage to forget to remove this bag at least once, lol.

Crush 4 pieces of foil into balls and place in the bottom of the crockpot. Peeled potatoes would also be a good substitute for the foil.

Rub seasoning and olive oil all over the chicken, including the inside cavity.

Cook in crockpot on high for 3 hours.

Juicy and delicious!

I’ve been so overwhelmed and drained lately because we just moved. It makes it hard to put together lunches or dinners. The easiest solution has been to have a lot of cooked chicken ready to go. I know a lot of people just chuck some chicken breasts in the slow-cooker, but that is entirely too bland for me and I don’t really like stringy meat. This recipe is my salvation. I make a batch on Sundays and pair it with drained, canned green beans throughout the week for lunch. The chicken thighs stay nice and juicy and the vinegar and spices give it a nice tang. This would also work well on salads, on a hamburger bun, with some rice or grits, or on a baked sweet potato. I like my adobo very tart. If you don’t like the taste of vinegar, swap the amounts of soy sauce and vinegar and follow the remainder of the steps. (So use ½ cup white vinegar and 1 cup of soy sauce.)

5.0 from 1 reviews

Slow Cooker Chicken Adobo

 

Print

Prep time

5 mins

Cook time

3 hours 30 mins

Total time

3 hours 35 mins

 

Tangy, Filipino-style chicken thighs cooked in the slow cooker for a week’s worth of delicious meals.

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• 1 large yellow onion, sliced into rings
• 1 tbsp minced garlic
• ¼ cup ginger, cut into strips
• 3 bay leaves
• ½ cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp black pepper
• 1 tbsp Splenda
• 1 cup distilled white vinegar
• 4 lbs bone-in, skin-on chicken thighs

Instructions

1. Chop and set out your ingredients.
2. Place onion on the bottom of the slow cooker.
3. Place chicken on top of the onions.
4. Top with all remaining ingredients EXCEPT for the white vinegar.
5. Cook on high for 3 hours.
6. Add vinegar and cook for 30 minutes.

Nutrition Information

Calories: 806 Fat: 47 Saturated fat: 13 Carbohydrates: 11 Sugar: 4 Sodium: 1688 Fiber: 2 Protein: 78 Cholesterol: 281

3.2.2929

Gather up:

• 1 large yellow onion, sliced into rings
• 1 tbsp minced garlic
• ¼ cup ginger, cut into strips
• 3 bay leaves
• ½ cup soy sauce
• 1 tbsp fish sauce
• 1 tbsp black pepper
• 1 tbsp Splenda
• 1 cup distilled white vinegar
• 4 lbs bone-in, skin-on chicken thighs

I like to start by spraying my slow cooker with nonstick spray for easier cleanup.

Chop and set out your ingredients.

Place onion on the bottom of the slow cooker.

Place chicken on top of the onions.

Top with all remaining ingredients EXCEPT for the white vinegar.

Cook on high for 3 hours.

Add vinegar and cook for 30 minutes. Leaving the vinegar until the last bit of cooking keeps it fresh and makes sure the meat doesn’t get too trashy.

I discard the skins and the bones and serve it in hearty chunks with some of the adobo gravy and onions.

I first encountered Doro Wat when I saw it here: Nom Nom Paleo’s Doro Wat (Spicy Ethiopian Chicken Stew). I’ve been to plenty of Ethiopian restaurants, but I guess the menu description never caught my eye. It’s a blow-your-mind, spicy chicken dish with a rich gravy. I’m so glad that the first time I got to try this dish, it was at home. Oh how I despise having to eat family-style from one big platter at Ethiopian restaurants. I am way too greedy for that! Especially when it comes to this dish.

Michelle uses pre-mixed Berbere seasoning, but I don’t have local access to that and find it easy enough to mix my own. There are countless recipes for berbere seasoning. The one below is adapted from The Congo Cookbook. No matter what you put in it, it has to have some cayenne pepper and fenugreek. If you want to tone down the spiciness of the dish, reduce the cayenne pepper and add more paprika.

The mixture below is incredibly hot. Make sure to put down two napkins: one to wipe your mouth and one to wipe the sweat from your brow! Traditionally, it is served with injera, a spongy kind of bread. I eat it alone and use the eggs as a kind of side dish.

5.0 from 1 reviews

Doro Wat

 

Print

Prep time

2 mins

Cook time

54 mins

Total time

56 mins

 

Spicy Ethiopian chicken with rich gravy full of onions, ginger, butter and spices.

Author: Tekesha @ EatMoreFoodProject

Serves: 6

Ingredients

• 3 tbsp ground cayenne pepper
• 1 tbsp paprika
• 1 tbsp salt
• 1 tsp ground cardamom
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp fenugreek leaves or ground fenugreek seeds
• 1 tsp ground nutmeg
• 1 tsp turmeric
• 1 stick of butter
• 4 lbs chicken (I use a small pack of drumsticks and a small pack of chicken thighs)
• 1 tbsp fresh ginger, minced
• 1 red onion, sliced
• 2 cups chicken broth
• 6 hard-boiled eggs, peeled

Instructions

1. Put together the spices for your berbere seasoning: cayenne pepper, paprika, salt, ground cardamom, ground allspice, ground cinnamon, ground cloves, ground coriander, cumin, fenugreek leaves, ground nutmeg and turmeric.
2. Add butter and berbere seasoning mix to a large, nonstick skillet and toast on medium high heat for 3 minutes, until the mix is fragrant.
3. Add chicken and let it brown on both sides for 3 minutes, just to develop a nice crust.
4. Prepare the onions and ginger.
5. Add them to the skillet and stir to make sure they are coated in the spice mix and butter.
6. Pour in the chicken broth.
7. Cover and cook for approximately 40 minutes, until chicken is cooked through.
8. Remove cover, turn heat to high and cook for an additional 5 minutes, so the sauce reduces into a thick gravy.
9. Cut eggs in half, lengthwise.
10. Add them to the skillet and serve.

Nutrition Information

Calories: 754 Fat: 39 Saturated fat: 16 Carbohydrates: 7 Sugar: 2 Sodium: 1834 Fiber: 3 Protein: 92 Cholesterol: 470

3.2.2929

Gather up:

• 3 tbsp ground cayenne pepper
• 1 tbsp paprika
• 1 tbsp salt
• 1 tsp ground cardamom
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground coriander
• 1 tsp cumin
• 1 tsp fenugreek leaves or ground fenugreek seeds
• 1 tsp ground nutmeg
• 1 tsp turmeric
• 1 stick of butter
• 4 lbs chicken (I use a small pack of drumsticks and a small pack of skin-on chicken thighs)
• 1 tbsp fresh ginger, minced
• 1 red onion, sliced
• 2 cups chicken broth
• 6 hard-boiled eggs, peeled

Put together the spices for your berbere seasoning: cayenne pepper, paprika, salt, ground cardamom, ground allspice, ground cinnamon, ground cloves, ground coriander, cumin, fenugreek leaves, ground nutmeg and turmeric.

Most of these seasonings will already be in your spice cabinet, especially if you cook a lot of Caribbean or Indian foods. The only thing that may be a bit tricky to find is the fenugreek. I picked up a huge box from an Indian grocery store a long time ago (pictured below, also called Kasuri Methi):

You can also order it from Amazon here: Fenugreek Leaves. (If you are ever wondering why your Indian recipes don’t taste like they do at the restaurant, it is most likely because you are not using this spice.)

If you can’t find it where you live and don’t want to order it, the closest you could come to replicating the taste is to substitute more cumin to the spice mix.

Add butter and berbere seasoning mix to a large, nonstick skillet and toast on medium heat for 3 minutes, until the mix is fragrant. It smells almost like a dessert sauce because of the cinnamon and nutmeg.

Add chicken and let it brown on both sides for 3 minutes, just to develop a nice crust.

Prepare the onions and ginger.

Add them to the skillet and stir to make sure they are coated in the spice mix and butter.

Pour in the chicken broth.

Cover and cook for approximately 40 minutes, until chicken is cooked through.

Remove cover, turn heat to high and cook for an additional 5 minutes, so the sauce reduces into a thick gravy.

Cut eggs in half, lengthwise.

Add them to the skillet and serve.

I keep some of the eggs on a separate plate so that those who want more eggs with their serving (me!!!) can easily take more.

I like to use a spoon to mash the yolk into the gravy and make it even creamier and thicker and I eat the pieces of egg white in between bites of chicken to help cool down the fiery heat of the dish.

“OHHHHHHHH MYYY GAHHHH, YOU GUYYYZZZZZZ, THIS.RECIPE.IS. uh-MAY-zingggggg!” Lol! Have you noticed more and more bloggers writing this way? Is it endearing? Does it make readers sizzle with the anticipation previously reserved for an Oprah giveaway episode??? How many people instantly unsubscribed from my blog after reading the first line and thinking I was serious? Ha ha ha! They say you need a BIG personality to succeed in blogging and cut through the crowded environment. Maybe that’s part of it.

Well, this recipe IS indeed scrrrrrrrrumptious (okay, I’ll stop) even though it’s not exactly the first time it has appeared on the blog. It’s similar to Curry Chicken with Butter Beans, except it includes some ingredients I forgot the first time (garlic and thyme; thanks Mom and Dad!), includes one I wanted to experiment with (ginger), and I’ve swapped in cauliflower for the butter beans to make it more substantial. The cauliflower functions almost as a side dish as long as you are careful not to break it apart too much while cooking, which eliminates the need for rice or something similar.

Curry Cauliflower Chicken

 

Print

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Jamaican-style, easy curry chicken recipe with a healthy serving of cauliflower. Just toast your spices, brown your chicken and let it simmer with the cauliflower for a quick weeknight meal. No side dish necessary!

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 4 tbsp oil
• 4 tbsp curry powder
• 1 tsp ground ginger
• 3 sprigs of thyme, leaves only
• 3 scallion, chopped
• 3 garlic cloves, minced
• 1 whole chicken, cut into pieces (approximately 3 lbs)
• 2 16-oz bags frozen cauliflower
• 2 cups of water
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and Pepper

Instructions

1. In a large pot, add oil, curry powder, ground ginger, thyme, scallion and garlic.
2. Toast over medium high heat while stirring continuously for approximately 2 minutes.
3. Add the chicken and let it brown on each side for approximately 4 minutes. You just want to create a bit of a curry crust on the chicken, not cook it all the way through.
4. Add cauliflower and water to the pot.
5. Stir to combine so that the cauliflower starts to drink up some of the curry sauce.
6. Cover and drop the heat down to medium.
7. Simmer for approximately 35 minutes, until chicken is cooked through, stirring very gently about half way through.
8. Add garlic powder and onion powder and season with salt and pepper to taste. I normally do not finish off curry with garlic powder and onion powder, but I find that the cauliflower needs something extra to help it match the flavor of the chicken.

Nutrition Information

Calories: 726 Fat: 25 Saturated fat: 5 Trans fat: 0 Carbohydrates: 19 Sugar: 6 Sodium: 292 Fiber: 9 Protein: 105 Cholesterol: 262

3.2.2802

• 4 tbsp oil
• 4 tbsp curry powder
• 1 tsp ground ginger
• 3 sprigs of thyme, leaves only
• 3 scallion, chopped
• 3 garlic cloves, minced
• 1 whole chicken, cut into pieces (approximately 3 lbs)
• 2 16-oz bags frozen cauliflower
• 2 cups of water
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and Pepper

In a large pot, add oil, curry powder, ground ginger, thyme, scallion and garlic.

Toast over medium high heat while stirring continuously for approximately 2 minutes.

Add the chicken and let it brown on each side for approximately 4 minutes. You just want to create a bit of a curry crust on the chicken, not cook it all the way through.

Add cauliflower and water to the pot.

Stir to combine so that the cauliflower starts to drink up some of the curry sauce.

Cover and drop the heat down to medium.

Simmer for approximately 35 minutes, until chicken is cooked through, stirring very gently about half way through.

Add garlic powder and onion powder and season with salt and pepper to taste. I normally do not finish off curry with garlic powder and onion powder, but I find that the cauliflower needs something extra to help it match the flavor of the chicken.

You will be licking your fingers with this one!

Brining a chicken is letting it soak in a seasoned solution so that the meat takes on the seasoning and also stays incredibly tender during the cooking process. Traditionally, people brine turkeys because the meat can be so dry if you don’t, but brining chicken is an easy way to get spectacularly juicy chicken.

The brining solution doesn’t have to be exact. It’s generally water, a lot of salt, a little less sugar and some kind of seasoning, such as honey or orange slices. For my version, we’re using scallion. Some people put vinegar in their brines as an added flavor. I would caution that if you do so, you should not brine your chicken for a long time because the acid may start to cook the chicken.

A lot of people think they do not have the time to brine chicken. I know, I was one of them! The first time I cooked Thanksgiving dinner, I had a massive bucket of turkey and brining solution sitting in my fridge for 24 hours. What a chore! But the more I read about the brining habits of top chefs, the more I realized that brining does not have to be an overnight affair. Chef Andrew Carmellini brines his chickens for as little as 30 minutes! So don’t be intimidated and let’s get brining!

You’ll need:

• Water, approximately 6 cups
• ¾ cup salt
• ½ cup sugar
• 1 stalk of scallion
• 4 lb whole chicken
• 2 small lemons
• 1 tbsp olive oil
• 1 tbsp dried basil
• 1 tbsp paprika
• 1 tsp black pepper

Fill a pot halfway with lukewarm water, about 4 cups. I think using lukewarm water helps the salt dissolve faster, but Serious Eats has debunked me here: Ask the Food Lab: Do I Need to Use Kosher Salt? So, feel free to use water at whatever temperature you want. Except hot. We definitely do not want hot water that is going to start cooking the chicken as it sits in the brine.

Get out the salt, sugar, and scallion.

Using the back of a knife, bash the scallion up and down the stalk to release its flavors.

Add the salt, sugar and scallion to the water and stir to dissolve.

Place the chicken in the brining solution. Remember to remove and throw away the bag of giblets from the inside of the chicken before placing it in the brine.

Cover the chicken with cool water, approximately 2 cups.

Brine the chicken for 30 minutes to overnight in the fridge.

Remove the chicken from the brine and pat the outside dry with a paper towel. Dry skin means it will crisp up nicely in the hot oven.

Preheat your oven to 350 degrees.

Using a fork, pierce the lemons all over.

Put the chicken on a rack on top of a foil-lined baking sheet. I only use the foil to make cleanup easier, but the rack is important here. Raised up on the rack, the chicken can cook from all sides at the same time. If you are not using a rack, you will need to flip the chicken over halfway through cooking if you want each side to brown.

Place the lemons inside the cavity of the chicken. I learned this from Marcella Hazan’s Essentials of Classic Italian Cooking and it is a fabulous way to get even more flavor into a roasted chicken.

Use kitchen twine to loosely tie together the chicken legs. If you don’t have twine, you can skip this step, but the idea is to create a snug pouch for those pierced lemons to steam and season the chicken from the inside. If you don’t tie together the legs, a bit more of that lemon flavor will escape into the oven.

Sprinkle both sides of the chicken with olive oil, basil, paprika, and black pepper. You don’t need to salt the chicken because it has been sitting in the salty brine.

Roast for approximately 1 hour and 40 minutes (25 minutes per pound of chicken), until chicken is cooked through and skin is nicely browned.

Let the chicken rest for at least 30 minutes. This will give the juices a chance to redistribute inside the chicken and ensure that every piece is nice and moist. Just chuck the chicken onto a platter or big plate and use the time to prepare a side dish or whip up some drinks.

Carve and serve.

I like to serve it with a slice of the roasted lemon for garnish. This chicken is so crazy good you will not believe it. I made the mistake of eating a piece before taking these final shots, and I could not focus on taking these pictures AT ALL!

5.0 from 1 reviews

Roasted Lemon Chicken

 

Print

Prep time

30 mins

Cook time

1 hour 40 mins

Total time

2 hours 10 mins

 

How to make brine for chicken and then roast the chicken with whole lemons and spices for a flavorful, easy dinner.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• Water, approximately 6 cups
• ¾ cup sea salt
• ½ cup sugar
• 1 stalk of scallion
• 4 lb whole chicken
• 2 small lemons
• 1 tbsp olive oil
• 1 tbsp dried basil
• 1 tbsp paprika
• 1 tsp black pepper

Instructions

1. Fill a pot halfway with lukewarm water, about 4 cups.
2. Get out the salt, sugar, and scallion.
3. Using the back of a knife, bash the scallion up and down the stalk to release its flavors.
4. Add the salt, sugar and scallion to the water and stir to dissolve.
5. Place the chicken in the brining solution. Remember to remove and throw away the bag of giblets from the inside cavity of the chicken before placing it in the brine.
6. Cover the chicken with cool water, approximately 2 cups.
7. Brine the chicken for 30 minutes to overnight in the fridge.
8. Remove the chicken from the brine and pat the outside dry with a paper towel.
9. Preheat your oven to 350 degrees.
10. Using a fork, pierce the lemons all over.
11. Put the chicken on a rack on top of a foil-lined baking sheet.
12. Place the lemons inside the cavity of the chicken.
13. Use kitchen twine to loosely tie together the chicken legs.
14. Sprinkle both sides of the chicken with olive oil, basil, paprika, and black pepper.
15. Roast for approximately 1 hour and 40 minutes (25 minutes per pound of chicken), until chicken is cooked through and skin is nicely browned.
16. Let the chicken rest for at least 30 minutes.
17. Carve and serve.

Notes

I am not including nutrition information for this recipe because I don't know how much of the brine solution gets absorbed by the chicken, and I suspect it varies based on how long the chicken sits in the brine.

3.2.2802

Have you ever had a dish that was so incredibly good, but you couldn’t figure out why? Something that looked totally ordinary, but tasted absolutely extraordinary? The first time that happened to me was during a business lunch at a Japanese restaurant. I ordered some sea bass and it arrived with a nice sear and was served with some wasabi mashed potatoes. I took one bite of the bass and just stared at my plate. Why on earth was on this piece of fish so good?! It tasted so sweet, but also really earthy and the meat was so tender and juicy even though it had a dark crust on the outside. I later learned that curious flavor combo was a mixture of miso and mirin.

This is another one of those “What IS it about this that makes it taste so great?!?!” dishes. It’s a slightly adapted version of Michelle Tam (Nom Nom Paleo)’s Damn Fine Chicken. I cut back on the sherry vinegar and added a bit of tarragon vinegar. It really takes the dish to another level. You might be tempted not to bother with the flavored vinegar and just use plain white vinegar instead. Don’t. Seriously, don’t. It will not taste the same. It will not be remarkable. Your socks will not be knocked off. Lol! As for the recipe below? Imagine the best baked chicken you have ever had and then give it a hint of a vinegary tang, a subtle smoky onion flavor, and just a touch of earthy saltiness. It’s the best chicken I’ve ever made.

Get out:

• 2 lbs chicken thighs
• 2 shallots, sliced into rings
• 1 stalk of scallion, thinly sliced
• 2 tbsp sherry vinegar
• 1 tbsp tarragon vinegar
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp Fines Herbes Seasoning
• Salt and Pepper

In a small bowl, add all of your ingredients except for your chicken thighs.

Use your hands to really squeeze all the ingredients together and rub them against each other, so all of the flavors meld.

Stab your chicken thighs all over with a fork, so that the marinade penetrates deep into the chicken meat.

Toss your chicken and the marinade mixture into a gallon-size resealable Ziploc bag.

Let the chicken marinate in the fridge overnight.

Preheat your oven to 375 degrees.

Dump the chicken and marinade into a baking dish.

Bake for approximately 40-45 minutes, until chicken is golden on top and cooked through.

Serve.

5.0 from 2 reviews

Damn Fine Chicken

 

Print

Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Tangy, oniony chicken thighs roasted in the oven with a light gravy of sherry and tarragon vinegars. Keto-friendly and low carb.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 2 lbs chicken thighs
• 2 shallots, sliced into rings
• 1 stalk of scallion, thinly sliced
• 2 tbsp sherry vinegar
• 1 tbsp tarragon vinegar
• 1 tbsp olive oil
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp Fines Herbes Seasoning
• Salt and Pepper

Instructions

1. In a small bowl, add all of your ingredients except for your chicken thighs.
2. Use your hands to really squeeze all the ingredients together and rub them against each other, so all of the flavors meld.
3. Stab your chicken thighs all over with a fork, so that the marinade penetrates deep into the chicken meat.
4. Toss your chicken and the marinade mixture into a gallon-size resealable Ziploc bag.
5. Let the chicken marinate in the fridge overnight.
6. Preheat your oven to 375 degrees.
7. Dump the chicken and marinade into a baking dish.
8. Bake for approximately 40-45 minutes, until chicken is golden on top and cooked through.
9. Serve.

Nutrition Information

Calories: 282 Fat: 21 Carbohydrates: 2 Sugar: 0 Sodium: 664 Protein: 22

3.2.1311

As a kid, my parents would reward me for good behavior by taking me to this restaurant called Le Coq Au Vin in Orlando. The best thing on the menu was, naturally, coq au vin, followed closely by a crème brulee dessert that you had to order as soon as you sat down because it took so long prepare. It felt so fancy! I still associate coq au vin with pressed linen cloths, fancy clothes and impeccable table manners.

This recipe originates from Nigel Slater’s book, Real Food. I learned about it from Alida Ryder, a successful South African author and blogger who made a mouth-watering version on her site Simply Delicious Food. I think it’s an interesting twist to use a sweet Riesling instead of a red wine. It makes the dish feel more homey and accessible to me.

I adapted it slightly because I didn’t have any mushrooms and I wanted to make a smaller portion.

• 5 chicken drumsticks
• 1/2 onion, chopped
• 2 strips of bacon, chopped
• 4 cloves of garlic, minced
• 1/4 cup butter
• 1 tsp oil
• 1 cup of Riesling wine
• 1/2 cup of heavy cream
• 1 tbsp chopped parsley

Chop your onion, bacon and parsley and mince your garlic. PRO TIP: Use kitchen shears to easily cut bacon into small strips. It’s a lot faster than using a knife.

Melt butter and oil in a sauté pan.

Lightly brown your chicken drumsticks in the butter and oil on all sides…

and remove from the pan.

Add your onion, bacon and garlic to the pan.

Cook on medium heat for 10 minutes, stirring occasionally. The smell of this is so good!

Drain off all but about a tablespoon of the oil in the pan.

Place your chicken pieces back into the pan.

Pour in the wine and bring the mixture to a boil.

Drop the heat back down to medium, partially cover with a lid, and let cook for 25 minutes.

Remove the lid and add your heavy cream.

Let simmer on medium low for 10 minutes.

Sprinkle with parsley and serve.

5.0 from 2 reviews

Coq Au Riesling

 

Print

Prep time

2 mins

Cook time

50 mins

Total time

52 mins

 

Modified version of Nigel Slater's Coq Au Riesling -- chicken simmered with smoky bacon, wine, and cream.

Author: Tekesha @ EatMoreFoodProject

Serves: 2

Ingredients

• 5 chicken drumsticks
• ½ onion, chopped
• 2 strips of bacon, chopped
• 4 cloves of garlic, minced
• ¼ cup butter
• 1 tsp oil
• 1 cup of Riesling wine
• ½ cup of heavy cream
• 1 tbsp chopped parsley

Instructions

1. Chop your onion, bacon and parsley and mince your garlic.
2. Melt butter and oil in a sauté pan.
3. Lightly brown your chicken drumsticks in the butter and oil on all sides and remove from the pan.
4. Add your onion, bacon and garlic to the pan and cook on medium heat for 10 minutes, stirring occasionally.
5. Drain off all but about a tablespoon of the oil in the pan.
6. Snuggle your chicken pieces back into the pan.
7. Pour in the wine and bring the mixture to a boil.
8. Drop the heat back down to medium, partially cover with a lid, and let cook for 25 minutes.
9. Remove the lid and add your heavy cream.
10. Let simmer on medium low for 10 minutes.
11. Sprinkle with parsley.
12. Serve.

Notes

Nutrition information includes fats used in cooking, even though it is not consumed in the finished product.

Nutrition Information

Calories: 779 Fat: 61 Carbohydrates: 12 Sugar: 1 Sodium: 549 Protein: 30

3.2.1310