Chicken

Chicken Marbella

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I’ve been eating this dish since I was a kid, my mom would make it in California and when I lived in Singapore our housekeeper would make it. When I started cooking on boats and looking for recipes to make I looked back to my childhood for inspiration, my mom sent me the recipe and I cooked it for the crew. But I’m a different kind of cook, I don’t follow recipes, specially when I need to scale them up for large groups, I focus on the ingredients and not really the amounts. Not following a recipe to the letter allows me to make it my own, make it tangier with red wine vinegar and extra briney from the caper juice.

The best part of this dish is the sauce, forget the chicken, well it adds flavor but I don’t have to eat it, give me the sauce and all the bits at the bottom of the pan. Those bits are capers, green olives and prunes swimming in a red wine vinegar sauce with garlic and oregano. Since this dish is all about the sauce it needs to be served with something that can absorb all those juices, I like couscous but rice pilaf or plain white rice are great options. I’ve been known to chastise people for not taking any sauce as they come through the buffet line, but at the same time if they don’t take any that means more sauce for me.

The one key to this dish is that it must be marinated overnight, if not it’s not worth making, so plan ahead.

 




Chicken Marbella


Ingredients

  • 4 1/2 lb bone in skin on chicken thighs
  • 8 garlic cloves, peeled and smashed
  • 1 ½ tbsp. oregano
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 ¼ c red wine vinegar
  • 20 prunes
  • ¾ c green olives, drained
  • 2 tbsp. drained capers
  • 2 tbsp. caper juice
  • 3 bay leaves

Directions

  1. Combine all of the ingredients into a large container, cover and refrigerate overnight.
  2. Preheat the oven to 350F.
  3. Arrange the chicken into a large baking dish in one layer, pour the marinade and bits over the chicken. I tuck some of the prunes and garlic under the chicken so it won’t burn.
  4. Bake the chicken for 50 minutes to an hour or until a thermometer reads 160F.
  5. Serve the chicken with couscous and don’t forget to slurp up lots of the sauce.

For more click to continue on to http://www.seasonedatsea.com

Chicken Tikka Masala

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52 weeks of cooking – Marinating

When I cook for large groups I don’t bother measuring with spoons or cups, I use my hands. Maybe the flavor doesn’t come out exactly as I imagined but there is always room to taste and adjust the flavor of most dishes. I find that sometimes when I do multiply a recipe to feed 40 people it gets a bit ridiculous and unbalanced, too much salt, not enough of something else, at least of my taste. That’s the other great thing about using a recipe as a guideline, you can adjust things to your own personal taste and recipes that call for only one or two cloves of garlic are highly mistaken.

Some of my favorite recipes that I have developed over the years are just a list of ingredients with no amounts. Every time I make a dish it turns out differently and I like that, I like that things are always different.

One dish in particular I never measure is Chicken Tikka Masala, I’ve made it enough times to know how much of everything I want. It’s definitely not the best Indian food out there, but it suits me just fine when I’m craving Indian flavors and a light curry. I like to serve this with rice and a dish I like to call coconut peas.

 







Chicken Tikka Masala


Ingredients

Marinade

  • lemon juice
  • yoghurt
  • ginger, minced
  • garlic, minced
  • salt
  • turmeric
  • cumin
  • cayenne
  • boneless, skinless, chicken thighs, cubed

Sauce

  • onions, sliced
  • garlic, minced
  • turmeric
  • coriander
  • cayenne
  • chili powder
  • salt
  • diced tomatoes
  • heavy cream

Directions

Marinade

  1. Mix all of the marinade ingredients together minus the chicken, taste and adjust, mix in the the chicken pieces and refrigerate over night.

Sauce

  1. Sautee the onions slices until wilted, add the garlic and cook until fragrant 2-3 minutes.
  2. Add the spices and cook stirring constantly for a few minutes until they start to stick to the bottom of the pot, add salt and diced tomatoes. Simmer until the liquid has reduced by half.
  3. Place the chicken on a large rimmed tray in one layer and cook under the broiler, stir every 5 minutes until you have plenty of brown edges.
  4. Add the chicken to the sauce and cook until the chicken is cooked through, check the internal temperature with a thermometer, the chicken should be 160F.
  5. Finish the curry with a splash of heavy cream, serve with rice.

For more click to continue on to http://www.seasonedatsea.com