Tag Archives: Chicken

Tandoori Chicken & Curried Couscous

So, like I predicted yesterday, I didn’t get a chance to update everything I wanted, I was tempted with chicken wings (Deep fried! AHHH) and mussels…how could a girl resist?  Well…resist is exactly what I should have done;  Me and deep-fried food have never gotten along, ever, so I woke up this morning with the most excruciating stomach ache I’ve ever had, I couldn’t even stand up straight! WHAT!?  I had to cancel my farm plans (boo!) and stayed in bed until I could breathe normally and my gut wasn’t all angry and knotted up.  I feel better now, but damn, what an intense pain!  No more fried food, ever.  I should have listened to myself; lesson learned.

Onwards! Life goes on, and yadda yadda.  Back to the food; recently I got a really great deal on chicken legs and thighs at the grocery store, so I stocked up and shoved a lot of the packs in the freezer.  One thing I love, is getting mail, especially care packages from back home.  Recently we received one from the in-laws, so great! Curtains (yay!  There are no Indian fabric stores out here, or none that I’ve found yet, so buying fabric for simple things around the house is a pain in the wallet), chocolate, and tandoori masala…mmmm.
Obviously I decided to make tandoori chicken since I haven’t had any since I got married last October! It’s best to let the chicken marinate overnight, but if you must have it right away, a couple of hours will do.  I paired this with masala couscous and some steamed green beans sautéed in some butter and garlic.

Tandoori Marinade

2 Tbsp Greek yogurt
2 tsp tandoori powder
1 tsp black pepper
1 tsp ground cumin
½ tsp ground coriander
1 small onion diced finely
1” piece of ginger grated
1-2 garlic cloves finely chopped
1 Tbsp lime juice
*I used about 8 skinless, bone-in chicken legs

Mix all ingredients together and add chicken, store in airtight container or in a freezer bag and refrigerate overnight or for at least 2 hours.  When you’re ready to eat, just grill on the BBQ or stick it in the oven at 350 until no longer pink on the inside. (*Note, tandoori chicken tastes BEST when it’s done on the grill*)

Masala Couscous

The best couscous to water/liquid ratio that I’ve found is one cup of couscous to 1 ¼ cups of liquid.
I always make extra couscous because I like having it the next day as a small snack or I add it to a salad.

2 cups couscous
2 ½ cups low sodium chicken/beef stock or water
2 Tbsp coconut oil (or any vegetable oil)
1 small onion chopped
1 clove of garlic
2-3 heaping teaspoons of garam masala
½ tsp turmeric
1 tomato chopped small
¼ tsp red chili powder
½ green chili
Salt to taste

  1. In a medium saucepan bring chicken stock to a boil, add couscous, remove from heat, cover and let sit for 5 minutes
  2. In a medium frying pan, heat oil over medium-high heat, add onions and garlic, cook until onions are translucent, approx. 4 minutes
  3. Reduce heat to medium and add in the tomatoes and cook for another 5 minutes
  4. Add in the turmeric, salt, and garam masala and cook for approx. 8-10 minutes until you can ‘smush’ the tomatoes and the whole mix is paste-like
  5. Fluff the couscous and add to the masala mix, taste and adjust the seasonings, serve with the tandoori chicken and a side of garlic green beans.

Advertisements

Brown Rice and Chicken Muffins

I got this recipe from a dear friend ages ago after I just finished competing in my first ever figure show, I think she got it from Oxygen Magazine, but I have yet to track the recipe down.  They are amazingly delicious and healthy, great for a post workout meal, just pair a couple with a great big spinach salad and you’re good to go! You could probably also bake this up in a casserole dish as well, and serve as a healthy family dinner with steamed veggies and salad.

 

Brown Rice and Chicken Muffins

2 Cups cooked brown rice
1 Cup finely chopped cooked chicken ( I always add extra chicken, I use about 2.5 chicken breasts, so about 2.5 cups)
1 Tbsp chopped fresh parsley
2 stalks celery, chopped
1 ½ tsp curry powder
8 heaping Tbsp plain low fat yogurt (I used greek yogurt)
2 tsp low sodium soy sauce
1 Tbsp Lemon Juice
3 egg whites

 

Pre Oven

1)      Preheat oven to 375  coat a muffin tin with olive oil ( I used coconut oil)
2)      Combine all ingredients except the egg whites, into a large bowl
3)      Beat egg whites until stiff peaks form; fold into batter
4)      Fill muffin tin with mixture
5)      Bake 35-40 minutes or until muffins are golden brown on top

Post Oven


Vietnamese Caramel Ginger Chicken (Ga Kho)

Being a military wife comes with certain…perks..haha I guess you could call them. It’s hard having the Mr. away for months at a time, but it’s nice to have my alone time, and we both find that it keeps the relationship fresh. Basically, we rarely get sick of each other and when we start to fight, it’s usually time for another sail! The part that I find hard when he comes home though, is figuring out what to make for dinner every night. My father in law visited us recently from Vancouver, and it was nice to have a piece of home here with us for a little while; but having two hungry men at home put a bit more pressure on me in the kitchen. I decided to pull out my signature dish (as my husband calls it), Vietnamese Caramel Ginger Chicken; this dish is absolutely Ah-May-Zing! I got it from a blog years ago but can’t seem to track down the link, if anyone can help identify the original source that would be awesome! The recipe doesn’t call for any veggies to be added, and I’ve found that when I do, I don’t have a lot of sauce to coat my rice or noodles that I serve up with the dish; so, what I do is sauté them separately and then add them to the noodles/rice and pour the chicken and sauce over top, or just roast them seperately and serve them on the side. I have used shiitake mushrooms in the chicken (for the last 5 minutes of cooking) and it tastes fantastic. This time, I served it up with roasted market fresh purple carrots and brussel sprouts, yum!

Vietnamese Caramel Ginger Chicken (Ga Kho)

1/3 cup granulated sugar
1/2 cup water
3 tbsp canola oil
1/2 medium onion, finely chopped
1/2 cup fresh ginger, peeled, and cut into matchsticks
2 garlic cloves, sliced
3 lb. bone-in, skinless chicken thighs, fat trimmed, generously seasoned with kosher salt
2 tbsp plus 1 tsp fish sauce
1/4 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried red chile flakes
3 green onions, thinly sliced

Heat a large straight-sided skillet over medium heat and add sugar. Cook until the sugar starts to melt and turn brown, about 5 minutes. Reduce the heat to medium-low and cook, swirling the pan frequently, until the caramel is bubbling and turns reddish-brown, 4 to 5 minutes. Remove the pan from the heat and, very carefully, pour in water. Please be sure to turn your face aside while you do this so you do not get splattered. If the caramel hardens, set the pan over medium-high heat. Stir until the caramel dissolves, then pour it into a heat-proof measuring cup or bowl.

Sugar beginning to melt

Caramel

With hot water (so the leftover caramel bits don’t seize up on the bottom of the pan), clean and dry the pan. Place the skillet over medium-high heat and heat canola oil in the skillet. Add onion and ginger. Cook for 1 minute. Add sliced garlic and cook for an additional minute. With a slotted spoon, remove the onion, ginger, and garlic from the oil and reserve in a bowl.

To the skillet, add chicken thighs. Cook until the chicken no longer looks raw on the outside, about 2 minutes per side. Yes, the pan will be crowded! Add the reserved caramel sauce, fish sauce, 1/4 teaspoon kosher salt, black pepper, and chili flakes. Mix to coat the chicken. Reduce the heat to medium and cook (the mixture will be simmering briskly) until the chicken is cooked through, turning the chicken every 2 to 3 minutes, about 20 minutes. Stir in the reserved onions, ginger, and garlic and cook for 2 to 3 additional minutes. Serve over chow mein noodles or rice. Enjoy!

Vietnamese Caramel Ginger Chicken

Purple carrots from the market

Finished product