Tag: Chicken
Shish Tawook
Shish Tawook
Shish tawook is a popular Lebanese skewered chicken that can be grilled or broiled. The chicken breasts pieces are marinated in yogurt, lemon juice, garlic, olive oil, and a bunch of standard spices. Both the yogurt and lemon juice act as a tenderizer, so allowing the chicken to marinate for at least 8 hours gives the shish tawook optimal flavor and tenderness. Serve the chicken with pita bread and fattoush salad.
Equipment
- metal skewers
Ingredients
- 2 lbs boneless skinless chicken breasts cut into 1 12” cubes
- 1/2 cup plain yogurt
- 1 lemon juiced
- 1/4 cup olive oil
- 6 garlic cloves minced
- 1 tsp salt
- 1 tsp paprika
- 3/4 tsp cinnamon
- 1/2 tsp oregano
- 1/2 tsp ground ginger
- 1/4 tsp black pepper
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken for at least 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken pieces on metal skewers on a rack on a baking sheet lined in foil.
- Broil the chicken for 6-7 minutes a side.
Chicken Salan
Chicken Salan
Chicken salan is considered to be comfort food in Pakistan. Let me tell you: I was comforted after eating this chicken curry. The preparation is pretty straight forward. Cook down onions and tomatoes. Add the spices. Brown the chicken. Add water. Then simmer for 30 minutes. Unlike many of the curries that you are used to eating, the shorba(curry gravy) is thinner, more like a soup. Serve chicken salan with steamed rice and parathas.
Ingredients
- 1/2 cup vegetable oil
- 1 medium onion diced
- 2 Roma tomatoes cut in half
- 3 garlic cloves minced
- 1” ginger minced
- 3 tsp salt
- 2 tsp Kashmiri chili powder
- 1 tsp ground cumin
- 1 tsp cumin seeds
- 2 tsp ground coriander
- 1/2 tsp turmeric
- 1 bay leaf
- 2 whole cloves
- 10 black peppercorns
- 1 green cardamom pod
- 3 whole chicken legs drumsticks cut in half; thighs cut into 4 pieces
- 2 cups water
- 1/2 tsp garam masala
Garnish
- cilantro chopped
- red onion thinly sliced
Instructions
- Mix together all of the spices. Set aside.
- Heat up the cooking oil in a large sauté pan over medium high heat. Add in the onions and sauté for 5 minutes.
- Place the tomatoes cut side down. Place a cover on the pan and cook for 5 minutes.
- Take off the cover. Remove the skins from the tomatoes.
- Add the garlic, ginger, and all of the spices. Mash the tomatoes with the back of a spoon.
- Cook the masala down for 5 minutes until most of the moisture has evaporated.
- Add in the chicken. Toss in the masala.
- Brown the chicken on all sides for 10 minutes in total.
- Pour in the water. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 30 minutes.
- Remove the cover and allow the sauce to thicken for 5 minutes. Stir in the garam masala.
- Garnish with chopped cilantro and red onion.
Grilled Miso Chicken
Grilled Miso Chicken
Have extra miso paste and don’t know what to do with it? Miso makes a great marinade for chicken, pork, and even fish such as salmon. The chicken only needs 4 hours of marinating and grills up in 10 minutes.
Ingredients
- 1/4 cup miso paste
- 3 tbsp mirin
- 2 tbsp sake
- 1 tbsp soy sauce
- 1 tbsp sugar
- 4 boneless skinless chicken thighs
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Preheat your broiler or grill. If broiling, place your thighs on a rack on a baking pan lined in foil.
- Broil or grill the chicken for 5-6 minutes a side. Let rest before serving.
