Tag: main course
Laotian-Style Chicken Wings
Laotian-Style Chicken Wings
I’m not a fan of heavily sauce covered chicken wings. The combination of buffalo sauced wings being dipped in ranch dressing is an abomination to the culinary world as far as I’m concerned. These chicken wings are the exact opposite. The wings are marinated in an oyster sauce/garlic/cilantro base with a few seasonings and a bit of sugar to add a hint of sweetness. You can either grill or broil the chicken wings for about 20 minutes, flipping half way through. The other option would be to bake them in the oven at 400 degrees for 45-50 minutes. The wings turn out crispy, moist, and highly flavorful without any deep frying and drowning in sauce.
Equipment
- food processor
Ingredients
- 3 lbs chicken wings drumette and wingette separated; tips removed
- 4 garlic cloves minced
- 1/3 cup cilantro
- 3 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1/2 tsp white pepper
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp salt
Instructions
- Place all of the marinade ingredients in a food processor.
- Blend until smooth.
- Place the wings and the marinade in a gallon sized storage bag. Marinate the wings for 8 hours.
- Preheat the oven to 400 degrees. Place the wings on a rack on a baking sheet lined in foil.
- Bake the wings for 45-50 minutes, flipping half way through. Let rest for 15 minutes before serving.
Moghrabieh
Moghrabieh
Moghrabieh is a Lebanese chicken and bean stew. Moghrabieh also refers to the type of large couscous pearls that the stew is served over. Preparing this comforting dish is quite simple. Chicken thighs are sear with onions, then seasoned and simmered for 15 minutes. Garbanzo beans are added and simmered for an additional 15 minutes. The chicken is then taken off the bone and added back into the pot. All of that is ladled over the giant couscous pearls.
Ingredients
- 2 lbs chicken thighs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 1 large onion diced
- 1 tsp caraway seeds
- 1 tsp 7 spice
- 1/2 tsp nutmeg
- 2 bay leaves
- 1 cinnamon stick
- 6 cups water
- 2 cans garbanzo beans
- couscous for serving
Garnish
- parsley chopped
Instructions
- Melt the butter in a Dutch oven over medium high heat. Season the thighs with salt and pepper and place face down in the pot. Cover with the onions. Sear for 5 minutes.
- Flip the chicken and sear for another 5 minutes. Add in the 7 spice, caraway seeds, bay leaves, and cinnamon stick.
- Pour in the water. Bring to a boil and simmer for 15 minutes.
- Add in the garbanzo beans. Continue simmering for 15 minutes.
- Pull the chicken from the pot. Shred the chicken.
- Add the chicken back into the pot and simmer for 5 more minutes.
Yassa Chicken
Yassa Chicken
The French influenced yassa chicken is a popular dish in Senegal. Chicken parts are marinated, then par broiled or grilled. Then the chicken is simmered in a caramelized onion/dijon mustard/lemon sauce until they are cooked through, falling off the bone. Yassa chicken is served with either steamed rice or couscous.
Ingredients
- 3 lbs chicken thighs
- 1 large onion sliced
- 4 garlic cloves minced
- 2 bay leaves
- 1 tbsp chicken bouillon
- 1/4 cup olive oil
- 2 tbsp dijon mustard
- 1 cup chicken stock
- 1 lemon sliced
- salt and pepper to taste
- 1 scotch bonnet or another hot pepper
Instructions
- Pull back the skin from the chicken. Season with chicken bouillon, salt, and pepper.
- Place the chicken in a storage bag with a quarter of the sliced onions, garlic, and bay leaves. Squeeze out the air. Marinate for 8 hours, preferably overnight.
- Turn on your oven’s broiler. Place the chicken on a rack on a baking sheet lined in foil.
- Broil the chicken for 6 minutes a side.
- Heat up cooking oil in a large sauté pan over medium high heat. Add in the onions plus the remains of the marinade. Sauté for 10 minutes.
- Add in the lemon slices, hot pepper, and dijon mustard. Sauté for a minute.
- Place the chicken in the pan. Pour in chicken stock. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 25 minutes.
- Squeeze lemon over the chicken.
