Chicken

Sesame Teriyaki Wings

Happy New Year all! Anyone eat wings over the holidays? I’ve been eating chicken for a long time now but this whole time, I’ve refused to eat chicken on the bone. People know this about me. The bones, the gristle, the skin. No thanks! Then, when I was in Toronto for work a few months ago, my co-workers ordered wings at a restaurant and I didn’t speak up. I hesitantly tried the wings and decided, surprisingly, that they were great. I’ve been on a chicken wing kick ever since. In fact, I find myself craving them. So I decided I was ready to buy some frozen chicken wings and make these Sesame Teriyaki Wings myself.

Cooked chicken wings (I followed the package directions) are tossed in a mixture of teriyaki sauce, rice vinegar, brown sugar, and sesame oil and sprinkled with toasted sesame seeds. Sure, these aren’t your typical wings, no buffalo sauce or blue cheese in sight, but if you like Asian-flavors like I do, you won’t mind. As these wings cooked, I saw things I didn’t want to see so by the time they came out, my appetite was lost. While I’m clearly not ready to be making chicken on the bone at home, the sesame teriyaki sauce is great with a salty sweetness that I love from Asian flavors. If someone else prepared these for me in a restaurant, I’d love them. But, next time I think I’ll make this sauce for boneless chicken wings. Lesson learned.

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In large bowl, whisk together teriyaki sauce, rice vinegar, dark brown sugar, and toasted sesame oil.

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Toss sauce with cooked wings and sesame seeds.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Like It

Source: Good Housekeeping magazine

Chicken Bites with Tomato Mint Salsa

I was in Atlanta last week for work and every time I travel, I look forward to getting home and cooking. I know several people who just don’t understand that but it’s something that puts me at ease. Also, after eating restaurant food for five days, I just want to eat something that I cooked. Anyone else like that? So, of course, I decided to make chicken. You know, something (not so) new and different. Boring chicken these Chicken Bites with Tomato Mint Salsa aren’t. I’m wowed.

Tomatoes, onion, and jalapeño are broiled in the oven giving them a deep rich, sweetness and then whirled together with chipotles in adobo sauce, cumin and fresh mint and cilantro. The chicken is seasoned with cilantro and cumin giving it a warm, comforting flavor that mixes so well with the bold salsa. This salsa though…my gosh. Even if you don’t want to make the chicken, make this salsa. It’s bold, it’s vivid, and it’s alive. It makes the salsa from my hotel happy hour last week look like sad, pathetic, lame, boring nothingness.

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Preheat broiler with a rack set about 4 in. from heat. Set tomatoes, onion, and jalapeño on a foil-lined rimmed baking sheet. Broil, turning as needed, until blackened, 15 to 25 minutes; as done, transfer to a bowl and let cool.

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Peel, stem, and seed chile. In a food processor, pulse vegetables (including blackened parts from tomatoes and onion) and their juices until chopped. Add remaining salsa ingredients and pulse until finely chopped. Transfer to a bowl.

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Cut chicken into 1- to 1 1/2-in. chunks. In a bowl, combine 2 tbsp. oil, the cumin, salt, chopped cilantro, and chicken.

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Heat a 12-in. frying pan (not nonstick) over high heat. Add remaining 1 tbsp. oil; swirl to coat. Cook chicken, stirring and turning once, until lightly browned but still moist, 5 minutes.

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Stir cilantro leaves into chicken; transfer with a slotted spoon to a platter. Serve with salsa and skewers.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Sunset magazine

Nut-Crusted Chicken

I was away for work all of last week and even though I had made food to post ahead of time, I just never got around to it. I flew in on Friday and woke up on Saturday to having zero food in the house so I bundled myself up (seriously, why is it so cold??) and went to the grocery store, list in hand. After eating catered food for lunch and restaurant food for dinner every day, I was ready to eat some home-cooked meals and fresh produce. I’ve been eyeballing this recipe for Nut-Crusted Chicken for a while and decided it was time to get it done.

Dijon mustard, fresh orange juice, salt and pepper coat one side of boneless chicken breasts before being coated in chopped pistachio nuts and baked until perfect. The tang of the mustard and saltiness of the pistachios pack this chicken with flavor leaving it anything but boring. I served mine with some orange-flavored broccoli which I’ll post tomorrow but by all means, try out the rest of the recipe by making the carrots included.

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Preheat oven to 425°F. Line a baking sheet with parchment paper. Place pistachios in a shallow bowl. Whisk together mustard, orange juice, salt, and 1/4 teaspoon pepper in a second shallow bowl.

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Coat 1 side of each chicken breast with mustard mixture, and dip coated side of chicken in chopped nuts. Place chicken, nut sides up, on prepared baking sheet. Sprinkle with remaining 1/4 teaspoon pepper.

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Bake 20 minutes or until chicken is cooked through and nuts are lightly browned. Sprinkle chicken with orange zest, if desired.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Coastal Living magazine

 

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