Tag: Chicken
Dakkochi (Korean Chicken on a Stick)
Dakkochi (Korean Chicken on a Stick)
Dakkochi are a real popular street food in Korea. They are simply grilled chicken on a stick. They are traditionally brushed with layers of either a sweet or spicy sauce while being grilled. If you don’t have a grill, these can easily be broiled.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 8 green onions cut into 2” pieces
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 tbsp cooking wine
- 1 tbsp garlic minced
- 1 tsp ginger grated
Sweet Sauce
- 1/2 cup soy sauce
- 1/2 cup honey
Spicy Sauce
- 1/2 cup sweet sauce
- 1 tbsp gochugaru
- 1 tbsp sriracha
- 1/4 tsp black pepper
Instructions
- Mix together the cooking wine, garlic, ginger, salt, and black pepper. Marinate the cubed chicken for 20 minutes.
- Mix together the sweet sauce ingredients.
- Mix together the spicy sauce ingredients.
- Turn on your oven’s broiler. Place a rack on a baking sheet lined in foil. Skewer up the green onions and chicken. I used 8” skewers; allowing for 3 pieces of chicken per skewer. Place the skewers on the rack.
- Broil for 2 minutes a side.
- Brush the top side of the skewers with the sauce of your choice. Broil for 2 minutes. Flip the skewers. Brush with the sauce. Broil for another 2 minutes. Do this step 1 more time for each of the sides of the skewers. Each side should have 2 coatings of the sauce.
Peanut Soup
Peanut Soup
In Africa, peanuts are referred to as groundnuts. This peanut soup with chicken has minimal ingredients and prep time. I recommend using dark meat chicken instead of white meat, with the skin removed. You can use the peanut butter of your liking. I prefer to grind my own peanuts to cut back on sugar and salt. Serve this soup with steamed rice.
Ingredients
- 3 lbs chicken thighs and drumsticks skinned, cut into chunks
- 1 tbsp paprika
- 2 tsp salt
- 3 tbsp vegetable oil
- 2 tomatoes
- 1 medium onion
- 6 garlic cloves
- 3 tbsp parsley
- 1/2 cup peanut butter
- 2 cups water
- 1/2 tsp cayenne pepper
- salt and pepper to taste
Instructions
- Season the chicken with paprika, salt, and pepper.
- Heat the vegetable oil in a Dutch oven over medium high heat. Brown the chicken on all sides for 8-10 minutes.
- While the chicken is browning, add the tomatoes, onion, garlic and parsley to a blender.
- Purée.
- Add the tomato purée to the chicken. Simmer covered on medium heat for 30 minutes.
- Add in the peanut butter, cayenne, and water. Simmer uncovered for 20 minutes. Season with salt and pepper to taste.
Kabob Koobideh Morgh (Ground Chicken Kabobs)
Kabob Koobideh Morgh (Ground Chicken Kabobs)
When you think of kabobs, you don’t typically think of ground meat. Well now you are going to. These ground chicken kabobs are very popular in Persian cuisine and are extremely easy to make. Simply mix all of the ingredients together and let firm up in the refrigerator for a couple of hours. Form a cylindrical shape with the ground chicken around the skewers. I yielded 5 kabobs with this recipe. These can be grilled or broiled. They take about 6 minutes a side. Serve with pita bread, tomato, onion, and yogurt sauce.
Ingredients
- 16 oz ground chicken breast
- 1/2 medium onion grated
- 4 garlic cloves minced
- 1/4 cup parsley chopped
- 1 tbsp vegetable oil
- 1/2 tsp cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 tsp white pepper
- 1 tsp salt
Instructions
- Mix all of the ingredients together. Cover with plastic wrap and refrigerate for 2 hours.
- Preheat the oven’s broiler. Grad a handful of the ground chicken mix and form it into a cylindrical shape around a kabob skewer. Place the ground chicken kabobs on a rack on a baking pan lined in foil.
- Broil for 6 minutes a side.
