Chicken

Tah Chin (Persian Rice Casserole)

Posted Sun, 02/28/2010 - 18:00 by Audrey

When I was in high school, I dated a Persian (Iranian) guy for a few months. I don't remember much about our relationship, but I do remember his mother's cooking! After we'd been dating for while, his family invited mine over for a Friday night dinner. All I remember is a chicken/rice/currant/nut casserole that was absolutely delicious. This recipe is my attempt to recreate the dish from my memory (and with the help of several websites). It may have nothing to do with what I actually ate, but hopefully it will taste good nonetheless.

Gumbo

Posted Sun, 02/14/2010 - 15:28 by Jon

Based on this Epicurious recipe.

2/3 cup vegetable oil (add in other fats for extra flavor)
2/3 cup all purpose flour
2 large onions, chopped (about 4 cups)
2 red bell peppers, seeded, chopped (about 2.5 cups)
3 celery stalks, chopped (about 1.5 cups)
6 garlic cloves, chopped
1 teaspoon cayenne pepper
1 teaspoon cajun seasoning mix

Chicken Tikka Masala

Posted Mon, 02/01/2010 - 20:51 by Jon

This recipe eventually turned in to the Shahi Paneer recipe, and the sauce is the same. We broke them out separately to make them both easier to follow.

Fried Rice

Posted Tue, 01/19/2010 - 22:00 by Audrey

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

Ingredients
1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten

Chicken Satay

Posted Tue, 01/19/2010 - 21:50 by Audrey

We generally followed this recipe, except we used a whole chicken and only cut up the breasts and thighs. We left the wings and drumsticks in tact, and just ate them. It being winter, we just broiled the whole thing for about 10-15 minutes, though traditionally this recipe would be skewered and BBQ'd.

Ingredients:

1 chicken, cut into piece parts; breasts and thighs cut into pieces

SATAY MARINADE:
1/4 cup minced lemongrass, fresh or frozen (if using fresh, use only the soft inner part)

Chinese Chicken Salad

Posted Tue, 01/19/2010 - 21:42 by Audrey

I made this salad with miscellaneous asian ingredients we had lying around, and it turned out great! There's no need to follow the exact amounts here - first wash as many greens as you want to use, and adjust the quantities of everything else to taste.

Salad:

4 cups washed and torn greens - combination of whatever lettuce, spinach, etc. you have + sliced cabbage
5-10 snow peas, washed and sliced into 1/2" wide pieces
5-10 thin strips red pepper
10-20 thin slices carrot (made on grater/peeler)
10ish thin slices cucumber
2 green onions, sliced

Chicken Enchiladas

Posted Sat, 08/29/2009 - 12:58 by Audrey

After many tries, we've settled on this yummy chicken enchiladas recipe. Makes about 4 big enchiladas.

Ingredients:
Non-breast parts of a rotisserie chicken (bought at Eastern Market), torn into pieces
Green chiles (hatch/anaheim chiles, canned works)
1 Onion, chopped
Flour tortillas (don't listen to Jon when he says Corn tortillas are okay)
Enchiladas Sauce (see below)
Jack Cheese

Make Enchiladas Sauce:

Persian Chicken Kabab (Jujeh Kabob)

Posted Sat, 08/29/2009 - 12:17 by Audrey

Used a different recipe last time, but it had too much yogurt. Try this recipe next time.

http://www.chow.com/recipes/11064

Jerk Chicken

Posted Tue, 08/25/2009 - 12:29 by Jon

Marinate chicken breasts (bone in is best) with jerk seasoning mixed in with a little extra olive oil, minced garlic, finely chopped scotch bonnet/habanero (optional) and Jamaican allspice (I recommend Grace or Walkerswood, you can make your own if you care that much) for 1 hour

Set the oven to broil and let it warm

microwave the chicken for a few minutes

bake chicken on the lower rack, then move up to the top rack to crisp.
Save drippings to re-apply if you have leftovers, or use as gravy

Also good to grill.

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Easy Curry

Posted Tue, 08/25/2009 - 12:10 by Jon

2 tablespoons olive oil
1 cup chopped onion
1 1/2 cups red bell pepper, cut into bite-sized pieces
1 1/2 cups green bell pepper, cut into bite-sized pieces
1/4 cup sliced fresh ginger
Protein to add to the curry (shrimp, chicken, beef, tofu, etc.--about 2 chicken breasts per this amount of other things)
1/4 cup celery leaves
3 tablespoons curry powder (round up, to about 1/2 cup...)
Cumin, to taste
1 cup cream or coconut milk

In a large sauté pan over medium heat, heat the oil. Add the onion, red pepper, and green pepper and sauté for 2 minutes.

Audrey and Jon

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