Tag: Chicken
Spinach and Chickpeas with Chicken
Spinach and Chickpeas with Chicken
Spinach and chickpeas is a healthy dish that takes minimal effort to prepare. This meal can feed a family of 4 for under $10; even less if eaten vegetarian.
Servings: 4
Ingredients
- 1 1/2 lbs boneless skinless breast or thigh cubed
- 2 tbsp xawaash
- 3 tbsp olive oil
- 1 medium onion diced
- 4 garlic cloves minced
- 3 roma tomatoes diced
- 1 jalapeño chopped
- 1 tbsp curry powder
- 2 cups chickpeas
- 4 cups spinach washed
- salt to taste
Garnish
- cilantro chopped
Instructions
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the chicken. Season with xawaash. Cook for 8 minutes. Remove from the pan and set aside.
- In the same pan, sauté the onions for 5 minutes.
- Add in the tomatoes, garlic, and jalapeño. Sauté for 5 minutes.
- Season with the curry powder. Cook for a minute.
- Toss in the spinach. Sauté for 5 minutes.
- Add in the chickpeas. Sauté for 3 minutes.
- Add the chicken back in. Cook for 3 more minutes.
- Turn off the heat. Garnish with cilantro.
Green Curry Spring Rolls
Green Curry Spring Rolls
This recipe combines 2 of the most popular Thai foods: spring rolls and green curry. They are a great appetizer that you can make in large batches and freeze down for later use. You can use either ground chicken or pork for the protein. The meat cooks down with the curry sauce, absorbing all of the liquid. Veggies are thrown in the last 2 minutes of cooking. A slurry is poured over the filling to help it thicken. Once cooled, place 3 tbsp of the filling across the bottom of the wrapper. Wet the top of the wrapper with warm water to seal the spring roll once rolled. Crimp the spring roll in the middle and cut in half. While my spring roll recipe yields 24 spring rolls, they are twice as big as traditional sized ones. It’s really your call on the size.You can either shallow fry or deep fry the spring rolls. I always prefer shallow frying. You use significantly less oil. I would only deep fry these if I was cooking for a large gathering. They will take about 3 minutes a side when shallow frying. 3-4 minutes total if deep frying. Drain the grease on paper towel. Serve with your favorite sweet chili sauce.
Ingredients
- 1 1/2 cups coconut milk
- 3 tbsp green curry paste
- 1 tbsp palm sugar
- 1 lb ground chicken thigh or lean ground pork
- 1 tbsp fish sauce
- 1 cup carrots grated
- 1/2 cup corn
- 1/2 cup red bell pepper finely chopped
- 6 kaffir lime leaves finely julienned
- 1/2 cup Thai basil finely chopped
- 2 tbsp cornstarch dissolved into 4 tbsp of cold water
- 12 spring roll sheets 8”
- vegetable oil for frying
Instructions
- Over medium heat, reduce the coconut milk down for 5 minutes in a sauté pan or wok. Add in the green curry paste and palm sugar. Let it simmer for 2-3 minutes until thick.
- Add in the ground chicken and fish sauce. Break up all of the lumps. Cook down for 10-12 minutes until all the liquid from the curry paste has cooked up. The meat should be almost dry.
- Add in the basil, carrots, peppers, corn, and lime leaves. Cook for 2 minutes. Pour in the cornstarch slurry and cook for 1 more minute. Let the filling cool before spring rolling.
- Place 3 tbsp worth of the filling across the bottom of a spring roll wrapper like so.
- Wet the top of the wrapper with warm water. This will seal the spring roll. Roll it up tight.
- Crimp the center of the spring roll.
- Cut it in half.
- You should yield 24 spring rolls.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Fry the spring rolls in batches, making sure to not overcrowd the pan.
- Fry for 3 minutes a side until nice and crispy. Drain the grease on paper towel.
San Bei Ji (3 Cup Chicken)
San Bei Ji (3 Cup Chicken)
San bei ji literally translates to 3 cup chicken; the 3 cups referring to the sesame oil, soy sauce, and cooking wine. The braised chicken dish originated from southern China, but has become one of the most popular staples in Taiwanese cuisine. What is unique about this dish is the addition of basil at the end, which isn’t normally used in Chinese or Taiwanese cooking. The chicken is traditionally prepared in a clay pot, but a Dutch oven or a wok will do the trick. Serve the San bei ji with steamed rice.
Servings: 4
Ingredients
- 4 whole chicken legs drums cut into 2 pieces, thighs cut into 3 pieces
- 3/4 cup sesame oil
- 15 whole garlic cloves
- 3” knob ginger peeled and thinly sliced
- 4 red chilies cut length wise
- 4 green onions cut into 1” pieces
- 3/4 cup light soy sauce
- 3/4 cup Shaoxing cooking wine
- 2 tbsp sugar
- 30 basil leaves
Instructions
- Heat up sesame oil in a Dutch oven or wok over medium high heat. Add in the garlic, ginger, chilies, and green onion. Fry for 2 minutes.
- Add in the chicken and brown for 5 minutes.
- Pour in the soy sauce and cooking wine. Bring to a boil. Reduce the heat to medium. Simmer uncovered for 45 minutes.
- Increase the heat to high to evaporate any extra sauce. You don’t want the chicken to be swimming. Stir in the sugar. Turn off the heat and mix in the basil leaves.
