Chicken
This is an easy recipe but does take some time to make with marinating and cooking. But it’s worth it as this chicken was juicy and full of flavor. It was sweet, salty and a little bit of heat from the hot pepper sauce! This is the kind of recipe my family really enjoys. I served this with a salad and dinner was done!
INGREDIENTS
8-10 bone-in, skin on chicken thighs and or legs
1/3 cup honey
1/4 cup ketchup
2 Tablespoons low sodium soy sauce
2 Tablespoons hot sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
DIRECTIONS
Add chicken to a large Ziploc bag or resealable container. Combine remaining ingredients and mix well. Pour over the chicken and let marinade 6-10 or overnight. Heat a large cast iron skillet (see note if you don’t have a cast iron pan or a large frying pan) over medium heat. Add just enough vegetable oil to skillet to coat the bottom of the pan. Once oil and pan are hot, add the chicken pieces, reserving the marinade. The honey can burn if you cook these too hot so be sure to have your temperature at medium. Cook chicken on all sides until browned, it will not be cooked all the way through at this point, just looking for the brown. Pour the marinade into the skillet, place uncovered in a 325 degree heated oven and bake for one hour, basting chicken pieces 3-4 times through the hour. When the chicken is cooked through, remove from oven and serve warm.
NOTE:
If you don’t have a cast iron skillet or frying pan large enough to fit all the chicken just brown the chicken in batches using whatever skillet you have and transfer the browned chicken into a 13 x 9 baking dish. Pour the reserved marinade into the baking dish, bake and baste as directed above.
Enjoy!
This recipe comes from www.southyourmouth.com
I’m always looking for new ways to make chicken, especially for Robby as chicken is not his favorite thing so I know when I am making it for him it really needs some good flavor. This dish is super simple, the maple has lots of sweet flavor, but the pinch of cayenne pepper brings a little heat to the dish. I served this with a side salad. The next day we sliced the chicken up for sandwiches. No matter how you serve it, I’m sure your family will enjoy it!
INGREDIENTS
2 Tablespoons olive oil
Pinch Of cayenne pepper
Pinch of salt
Pinch of pepper
Chicken thighs or breasts (I used boneless skinless breasts)
1 Tablespoon pure maple syrup
DIRECTIONS
Preheat oven to 350 degrees. Heat an ovenproof pan over medium heat. Mix the olive oil, cayenne pepper, salt, and pepper in a bowl or Ziploc bag. Add the chicken and coat the chicken with the olive oil and seasoning mixture. Fry the chicken in your heated skillet for 3-4 minutes on each side drizzle with the maple syrup and place the pan in the preheated oven until cooked through, about 10-12 minutes depending on the size of the chicken. The chicken is cooked through when the juices run clear when pierced in the thickest part of the meat.
Enjoy!
While I was still recovering with my broken leg, I was looking for a fast simple dinner to get on the table and this was it. I had all the ingredients on hand and I baked up some fries and added a salad to go alongside the chicken. Dinner was on the table in no time. I made these using chicken tenders as that’s what I had, but you can certainly use chicken breasts as well. These can be simply fried in the pan as I did or baked at 350 degrees until fully cooked through.
INGREDIENTS
4 chicken breasts or 1 package of chicken tenders
1 orange
2 Tablespoons maple syrup
2 Tablespoons low sodium soy sauce
DIRECTIONS
Squeeze the juice of the orange into a bowl and add the maple syrup and soy sauce. Add the chicken, coating all of the pieces. I fried my tenders in a large pan over medium heat until cooked through and turning halfway. If baking, preheat the oven to 350 degrees and bake uncovered for 30-35 minutes or until cooked through. Serve warm.
Enjoy!
These meatballs came together fairly quickly and the sauce was delicious, creamy smooth and full of flavor. Although Jim and I both agreed the meatballs were very good, the next time I make this I am going to roast some shrimp and add that to the sauce instead of the chicken meatballs. I served this over rice keeping it gluten free for Robby, but you can certainly serve this over pasta as well.
INGREDIENTS
1/2 cup roughly chopped carrots
1/4 cup red onion, chopped
1/2 to 1 Tablespoon dried cilantro (I used 1/2 T)
Juice of one lime
2 Tablespoons fresh basil
1 Tablespoon low sodium soy sauce
1 teaspoon ginger
1 clove garlic
1/2 teaspoon cumin
1/4 teaspoon red chili flakes
Salt
Pepper
1 pound ground chicken
SAUCE INGREDIENTS
1 can coconut milk
1 Tablespoon red curry paste
1 Tablespoon almond butter
2 Tablespoons lime juice
1 teaspoon minced garlic
Rice or pasta to serve
DIRECTIONS
Preheat oven to 400 degrees. Place all of the meatball ingredients except the ground chicken in a blender or food processor and pulse until chopped. In a large bowl add the ground chicken and the ingredients from the blender, mix until combined. Roll the meat mixture into about 1 1/2 inch balls and place them on a lined baking sheet. Bake for 20 minutes, roll the balls over and continue baking for an additional 10 minutes.
For the sauce – in a large skillet over medium heat add the coconut milk, add the rest of the sauce ingredients and simmer for ten minutes stirring constantly. Add the meatballs to the sauce coating them and serve over rice or pasta.
Enjoy!
This recipe can be found at www.thebewitchinkitchen.com
This is another delicious recipe from “The Chew”. Anytime Jim happens to be home when I am watching that show he always finds something he wants me to make him. This was exactly what happened with this recipe. After looking at the recipe I found one item that I was not familiar with. It’s the mushroom soy ingredient. When I checked my local grocery store they did not have it. I did order this from Amazon. You could also use low sodium soy sauce, the difference will be slight. The mushroom soy does has a deeper flavor and either product you use will be great. This is a really tasty dish. Jim picked a great recipe!
INGREDIENTS
CHICKEN
1 cup oyster sauce
1/2 cup minced garlic
1/4 cup sriracha
1 Tablespoon sesame oil
1 teaspoon black pepper
2 pounds bone in, skin on chicken thighs
Canola oil for searing
2 cups white vinegar
1 1/2 cups mushroom soy or low sodium soy sauce
TACOS
2 tablespoons canola oil
1 head of bok choy, sliced
Corn tortillas
2 cups crumbled chicharrones (optional, I did not use)
DIRECTIONS
For the chicken
Combine oyster sauce, garlic, sriracha, sesame oil and black pepper in a large mixing bowl. Add the chicken, toss to coat. Heat a large stockpot over high heat, add the canola oil. Add the chicken mixture into the pot and sauté until the chicken is brown, 5-8 minutes. Add the vinegar, soy and stir, bring to a boil. Reduce heat to medium/low and place the lid on the pot. Cook and simmer for 35 minutes. Shut the heat off and let the chicken rest for five minutes. Pull the chicken to shred. Reserve 1/2 cup of the sauce from the chicken for the bok choy.
For the tacos
Heat the canola oil in a large skillet over medium heat. Sauté the bok choy until slightly wilted, about 2 minutes,. Add the 1/2 cup of sauce from the chicken and cook for one more minute.
Place some of the pulled chicken into the tortilla, top with the bok choy and crumbled chicharrones if desired. Repeat for all of the tacos. Serve warm.
Enjoy!
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