CHICKEN AROUND THE WORLD

Usually May’s warmer weather, two holidays, graduations and other events, combined with the simple urge to get outside and socialize motivates me to write about foods for entertaining but this year is different. Most graduations are canceled and even if the quarantine is lifted, people will probably be hesitant about large gatherings on the holidays.

Instead, I’m going to discuss a topic familiar to anyone who’s had to cook a few dinners-chicken. Just as the quarantine started, Aldi’s had a chicken sale and I loaded up. I remembered a school friend of my daughter who claimed his mother could only cook chicken, but she knew 1,000 recipes, so they never got bored. I figured I had enough to keep me amused experimenting with recipes for the duration. Close but no cigar – many more recipes than chicken.

I had only one requirement, since I couldn’t shop for extras, all ingredients had to be pantry or refrigerator stable for storage. Here are 11 of my successes. The first 4 are old favorites from my book Dinners With Joy which I can’t resist including and they have freezing directions. The others are new additions to the favorites list; delicious each and every one of them. Some can be grilled outdoors, most will make good company meals later, and all will add variety in your daily routine. For two, Tandoori Chicken and Drunken Chicken, I’ve included alternate recipes. Both are simplifications but the second is a completely different, cold presentation. Take a look….

RECIPES
CHICKEN WITH OLIVES: Serves 4
4 boneless, skinless chicken breasts

¼ cup flour

20 green, pimento stuffed olives, cut in half

2 Tbs. oil

(½) 14 oz. can diced tomatoes

1 onion diced

2 cloves garlic mashed or equal amount jarred

½ cup White wine

3 oz. tomato paste

½ envelope chicken bouillon granules dissolved in – –

¼ cup water

2 tsp. olive juice – from the olives

Prepare chicken breasts by pounding thin, and coat in flour. Heat oil in skillet over medium heat, and brown chicken on both sides, about 6 min. total.  Remove chicken. Add onion and sauté 2 min; add garlic and sauté 1 min. more. Add rest of ingredients, and stir to combine, making sure tomato paste is incorporated. Return chicken to pan, cover and cook about 10 min.
Remove lid and cook 3 min. more to let sauce thicken, if needed.
Freeze as directed in plastic containers of desired proportion size. Re-heat in the Microwave on one half power, turning at one minute intervals as directed above. Finish at half power for two minutes or more as needed.

MUSTARD CHICKEN: Serves 44 chicken quarters, breast with wings or thighs with legs.

2 Tbs. Dijon or Spicy Brown mustard

2 tsp. garlic powder

1 envelope chicken bouillon

2 cups water – estimate

Salt for brining
Rinse and clean chicken well. Place in enough water to cover and add 2 Tbs. salt to make brine and soak for at least 15min. Rinse well. Lift skin from meat with a rounded utensil like a butter knife, and fill each pocket with ½ Tbs. mustard. Place chicken pieces in an ovenproof pan, just large enough to hold them easily, and pour over enough water to fill 1 – 1½ inches in the pan. Sprinkle the envelope of bouillon on the water, and ½ tsp. of garlic powder on each of the pieces. Best baked in a 350 degree oven for 1 hr., but can be done at 375 degrees for 45min.  Serve with pan juices on the side.

To Freeze- bake for 15min. less than the directed time. Cool, cover as directed, and freeze for up to 3    weeks.  Thaw overnight in the refrigerator, add more broth if needed to keep liquid at proper level. Cook at recommended temperatures 20 to 30 min. plus thaw time.

CHICKEN IN SHERRY CREAM: Serves 44 boneless, skinless chicken breasts

2 Tbs. flour – plus ¼ cup for dredging

4 Tbs. butter

1 small onion – diced

8oz. fresh button mushrooms – very small or sliced

(1) 10 oz. can Condensed Chicken Broth

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½ cup Cream Sherry

½ cup half and half or milk

Pound and dredge the chicken breasts. Melt 2 Tbs. butter in the skillet over medium heat and brown the chicken on both sides. Remove the meat, add and sauté the onions and mushrooms in the pan drippings, until onions are soft and mushrooms yield their juice.

Return meat to pan, add broth and sherry, reduce heat, cover and simmer until chicken is done, about 10 min. Meanwhile dissolve the 2 Tbs. flour in the cream. Remove chicken from pan, add the cream, or milk and stir over medium heat until sauce thickens about 3 min. Return chicken to pan and warm thorough about 1 min. Serve.

CHICKEN LILLY: Serves 44 chicken quarters – -breasts with wings, legs with thighs or a mixture – even one 3 lb.fryer quartered1 Tbs. salt for brining1 packet chicken bouillon granules4 large ribs celery with leaves – -or equal amount of smaller ribs1 Tbs. butterWaterWash the chicken well, removing any excess fat and organic bits. Put the chicken, skindown, in a container with enough water to cover, pour the 1 Tbs. salt over it and let soak for 15 min. Rinse very well, and put the pieces in a roasting pan that holds themcomfortably. Broil them, skin side up, until the skin dries and begins to bubble. Turnthem over and broil until very brown on the underside. Turn the skin to the heat again andbroil until the skin is a deep brown and begins to look burnt. This will take about 20mintotal broiling time. Remove the pan, and turn the oven down to 300 degrees. Discard any fat in the pan. Pour in enough water to reach a good halfway up the chicken. Add the bouillon packet, dot with the butter, and cutting the celery ribs in half, lay them in a layerover the chicken. Cover and seal the pan with foil. Bake for 1 hour. Serve with the celeryand pass the broth.

PRINCESS CHICKEN: Serves 6-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
Marinade
6 boneless, skinless chicken breasts
1 Tbs. soy sauce
2 Tbs. cornstarch
Sauce
1 tsp. sesame oil
1 tsp. cornstarch
1Tbs.sugar
1 Tbs. sherry
2 Tbs. soy sauce
Stir-fry
(10) 1 inch dried hot red peppers-stems removed
1 tsp. black peppercorns
1 tsp. minced fresh ginger or ½ tsp. ground
2 tsp. oil
½ cup chopped roasted peanuts
Combine marinade ingredients and cover chicken, Let stand at least 10 min. Combine sauce ingredients. Heat oil in a skillet or wok and cook chicken until golden, about 6 min. per side adding oil if necessary. Remove chicken and add peppers and peppercorns to pan, cooking over medium heat until peppers turn dark brown. Add ginger and chicken and cook 1 min., add sauce and cook until thickened. Remove from heat and stir in peanuts. Serve hot.

LEBANESE CHICKEN: Serves 8-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
8 boneless, skinless chicken breasts
1 small onion in fine dice-can use 1 Tbs. dried minced onions
¼ tsp. minced garlic- can use 1/8tsp. garlic powder
1 Tbs. oil
2 tsp. orange zest-not essential
½ cup orange juice
¼ tsp. cinnamon
1/8 tsp. allspice
2 Tbs. honey
Salt to taste
Saute chicken, garlic and onion in oil for about 6 min per side. Mix remaining ingredient and pour over chicken last 3 min. of cooking. Serve hot. Goes well with couscous cooked in chicken broth.

SPICY SESAME CHICKEN: Serves 4-from Practical Summer Food by Parragon Books
4 chicken quarters
1/3 cup plain yogurt
Zest and juice of a small lemon-can substitute 2 tsp. bottled juice and a pinch of lemon pepper
2 tsp. medium-hot curry paste*
2 Tbs. sesame seeds
Combine the yogurt, lemon and curry paste. Make a few cuts in the chicken meat and rub in the curry mixture. Place the chicken in a foil pan or on a cookie sheet, and spread with any remaining curry mix. Cook on grill or under the broiler for about 15 min. until juices run clear. (I baked it for 35 min.at 375 deg.) Serve hot or cold
*If new to curry paste, err on the side of milder in choosing.  Alternatively mix the spices listed in the standard Tandoori Chicken recipe for marinade below.

TANDOORI CHICKEN: Serves 6-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
6 boneless, skinless chicken breasts
2 Tbs. fresh lemon juice-1 ½ Tbs. bottled
Salt to taste
Marinade
1 cup plain yogurt
2 Tbs. chopped fresh ginger-or 1 tbs. ground
2 minced garlic cloves or 1 Tbs. powdered
1 minced jalapeno
½ tsp. EACH cumin and coriander
¼ tsp. EACH turmeric and black pepper
Put chicken in a bowl with lemon juice and salt. Mix marinade ingredients and add to chicken. Allow to marinate covered, at least3 hrs. or as long as overnight. Cook chicken on a barbecue over medium hot coals or under a broiler, rack on 2^nd level, about 5-6 min. per side until cooked through and juices run clear.

QUICK TANDOORI CHICKEN: Serves 4 –from 3&4 Ingredient Cookbook by Jenny White and Joanna Farrow
4 skinless breasts or thighs
1cup Greek yogurt-plain, strained
3 Tbs. curry paste*
Make thin slashes in the meat and place the chicken in a non-metallic dish. Mix curry paste and yogurt, rub over meat, cover and refrigerate for 8 hr. or overnight. Bake, uncovered, in a preheated 375 deg. oven for 20-30 min. until done. Serve hot.
* See Note under Spic y Sesame Chicken

DRUNKEN CHICKEN: Serves 6-from Around the World, Low-Fat Meals in Minutes by M.J.Smith & Michele Gaffney-Rabik
6 chicken breasts or thighs
¾ cup white wine
3 Tbs. flour
Salt to taste
¼ tsp. black pepper
2 Tbs. oil
½ cup chopped onion
¾ cup diced tomatoes
½ tsp. dried basil
½ tsp. dried thyme
1/8 tsp. Cayenne pepper
¾ cup sliced carrots
½ cup raisins
¼ cup sliced green stuffed olives
1 minced garlic cloves or ½ tsp. garlic powder
¼ tsp. sugar
Marinate the chicken in the wine in the refrigerator overnight, drain reserving wine. Combine flour, salt and pepper, dust chicken and sauté in the oil until golden. Add next 5 ingredients and reserved wine, cover and simmer 30 min. Add remaining ingredients and simmer 1hr. Serve hot-potatoes are suggested with this dish, either white or sweet.

COLD DRUNKEN CHICKEN: Serves 4-6 –from 3&4 Ingredient Cookbook by Jenny White and Joanna Farrow
(1) 3lb.chicken in pieces or equal amount of chicken parts-breasts and/or thighs
½ piece of ginger root sliced or 1 tsp. ground ginger
2 scallions or 1/2 small onion sliced
1 ½ cups dry sherry
Place the ginger and onion in the bottom of a pot, lay the chicken on top and just cover with water. Bring to a boil, cover and simmer 15 min. Turn off heat, let stand 3-4 hrs. Drain, reserve stock adding more if needed to equal 1 ½ cups. Remove skin from chicken, rub lightly with salt, cover and let stand 3-4 hours or chill overnight. Skim fat from stock, add sherry, recover and refrigerate 2-3 days, turning occasionally. To serve, skim any fat from aspic and serve with meat.