Category: Chicken
‘Middle Eastern’ Chicken Salad by Foodie’s Chef Laura Brennan
This is a chicken salad made with flavors and ingredients from a Middle Eastern pantry—chickpeas, olives, scallions, yogurt, tahini and za’atar spice mix - don’t forgo the za’atar spice mix! It is used to marinate the chicken breasts. This chicken salad has an herby, savory and exotic flavor and is also a bit crunchy thanks to the sesame seeds. (And za’atar spice is easy to find these days!)
Sesame Ramen Noodles with Ginger & Chicken by Foodie’s Chef Laura Brennan
This is a pretty quick & tasty supper (or lunch!) using the NON-INSTANT version of ramen noodles. (I used a brand we have at Foodie’s store called ‘Oceans Halo’) It comes together in one pot using ground chicken, minced onions, celery, bok choy and diced cucumbers…because I had them and because cooked cucumbers have a very interesting texture. Feel free to use any vegetable or green that you think would work in this dish.
Coronation Chicken Salad by Foodie’s Chef Laura Brennan
I realize that the coronation moment has passed, but this chicken salad is so delicious that it deserves to be in your spring/summer repertoire. Maybe you have a Bridal or Baby Shower on your horizon? It’s a curried chicken salad with a few added ‘bells and whistles.’ It starts with the technique of ‘oven poaching’ the chicken breasts; that is, cooking the seasoned chicken breasts, wrapped in parchment paper
in a low (325-degree F) oven. This will yield a moist and tender result. And the rest of the recipe involves some attention to dicing, slicing and incorporating the yummy ingredients. Take heart, it’s worth it!
Curried ‘Rotisserie’ Chicken Salad by Foodie’s Chef Laura Brennan
I wanted roast chicken for dinner last week, but I didn’t want to cook it. So, I did the next best (or best) thing, I bought a rotisserie chicken. It was delicious, but I had about ¾ of the chicken leftover. And it’s July, so making soup did not appeal to me for the same reason that roasting a chicken didn’t appeal to me either. But chicken salad did appeal. Wash your hands and don a pair of disposable gloves that I’ve previously suggested you keep stocked as part of your ‘batterie-de-cuisine’ (your stash of kitchen tools and equipment). Directions are below for breaking down and shredding the rotisserie chicken. This recipe is based on a yield of about 3 cups or 12 ounces of shredded chicken meat, both light and dark meat combined. Adjust ingredient amounts according to the amount of chicken
you have.
Braised Chicken Thighs with Green Olives, Shallots and Prunes by Foodie’s Chef Laura Brennan
Prunes get a bad rap. I contend that they shouldn’t be judged so harshly-- they are remarkably soft, sweet and delicious. Many recipes try to by-pass the issue by calling for ‘dried plums’,which is in fact, what a prune happens to be…a dried plum. There’s a richness of simple ingredients in this recipe: whole shallots are braised along with the chicken thighs, carrots, prunes and green olives. The result is a tender braise, in a delicious sauce that can be spooned over mashed sweet or white potato puree.
Black Bean Chicken Chili with Bittersweet Chocolate in Acorn Squash By Foodie’s Chef Laura Brennan
It’s squash season again. So, we’ll start the season with small acorn squash, split and roasted until tender. While the squash is roasting, we will build a chili made with ground chicken, black beans and shaved green cabbage. The cabbage, thinly sliced cooks for a long time and completely softens and almost ‘disappears’ into the chili. Adding cabbage to the chili base will add lots more texture and fiber to the dish. And using ground chicken instead of ground beef or pork will decrease some of the saturated fat in the finished dish. It’s a win-win.
Quick & Easy: Chicken Pot Pie by Foodie’s Chef Laura Brennan
This is a recipe that uses leftover rotisserie chicken, a good quality store-bought cream of chicken soup and a sheet of ready-made puff pastry! In the words of a well-known TV Chef: “How easy is that” !
Choose any pie dish or baking dish, combine ingredients with the creamed soup, top with a pastry sheet and pop it in the oven.
It’s dinner, on the table, in under an hour, definitely.
(I used a 9” standard pie tin and 1 sheet of puff pastry and based the recipe on this.)
CHEF SILVIO’S Grilled Teriyaki-Citrus Chicken Thighs
When our sister store in Duxbury closed last fall, we inherited Silvio, a fantastic, experienced and hard-working chef. Among other tasks, he is daily charged with filling our ‘hot case’ with tasty ready-to-eat treats. This is one of his dishes.
It’s easy cooking: combining grilling with a quickly-made flavorful marinade/sauce and finishing the dish in the oven.
It’s batch-cooking, great for Memorial Day entertaining.
Tart Cherry-Glazed Chicken Drumsticks, Sesame Miso Spinach by Foodie’s Chef Laura Brennan
I am my father’s daughter in my love for cherries. My father didn’t ‘bother’ with most fruit, with the exception of cherries and blueberries. And the blueberries had to be made into homemade pies to attract his attention.
I thought cherries were delicious as well. And I also knew that they were special: they were only available for a short few weeks in early summer, they were expensive enough to be semi-rationed by my mother and that my ‘fruit-phobic’ father really enjoyed them.
In this recipe, cherries (cherry juice, actually) become a vehicle for combining Asian flavors, especially the pungently spicy Korean Gochujang paste with familiar garlic and ginger to glaze roasted chicken legs.
The dish can be made ahead and eaten at room temperature with the sautéed miso spinach.
Great for a beach picnic!
BRIE en CROUTE by Foodie’s Chef Laura Brennan
The BIG game is fast approaching and I don’t like chicken wings with sriracha-hot sauce overload! So, I’m changing it up and bringing a baked brie to the party. I’ll prepare it ahead of time and bake it at my friend’s just as the pre-game starts. Served alongside fresh fruit and veggies; it’s a bit of healthy eating on an otherwise indulgent buffet table.
