Chicken are great animals, nice, beautiful, friendly, although not that smart. Dogs are said to be man's best friends, but I've taste both and prefer chicken. Below are some good ideas how to treat those birds with respect.
5. Chicken vindaloo
Ingredients:
2 t whole cumin seeds
2-3 hot, dried red chili peppers
1 t black peppercorns
1 t cardamom seeds (take seeds out of the pods)
3-inch stick of cinnamon
1 1/2 t whole black mustard seeds
1 t whole fenugreek seeds (if available)
5 T white wine vinegar 1 1/2 to 2 t salt
1 t light brown sugar
10 T vegetable oil
2 medium onions, peeled and sliced into fine half-rings
1 1/3 c water (or broth/stock)
2 lb boneless lamb (or pork or beef) shoulder meat, cut into 1-inch cubes
1-inch cube of fresh ginger, peeled and coarsely chopped
1 small, whole head of garlic, with all the cloves separated and peeled 1 T ground coriander
1/2 t ground tumeric
Preparation:
1. Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds, and fenugreek seeds in a coffee- grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt, and sugar. Mix and set aside.
2. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn the heat off.) Add 2 to 3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste). It may be made ahead of time and frozen.)
3. Dry off the meat cubes with a paper towel and remove large pieces of fat, if any.
4. Put the ginger and garlic into the container of an electric blender or food processor. Add 2 to 3 Tablespoons of water and blend until you have a smooth paste.
5. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the lamb cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the lamb this way. No put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and tumeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and 1 cup water (or stock). Bring to a boil. Cover and simmer gently for an hour or until meat is tender. Stir a few times during this cooking period.
4. Buffalo chicken wings
Ingredients:
12 chicken wings, split and tips discarded
3 tablespoons butter, divided
1/4 cup all-purpose flour
1 tablespoon distilled white vinegar
3 teaspoons hot pepper sauce
1/4 teaspoon salt
1/2 cup blue cheese salad dressing
Preparation:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a 9x13 inch baking dish in preheated oven. Coat chicken with flour, shake off excess and place in dish.
3. Bake uncovered in preheated oven for 20 minutes. Turn pieces and bake uncovered for another 20 to 25 minutes, or until chicken is cooked through and no longer pink inside when thickest pieces are cut in the center. Drain on paper toweling.
4. In a small bowl combine the remaining 1 tablespoon butter, vinegar, pepper sauce and salt and mix until well blended. Add chicken and toss until evenly coated with mixture. Serve with blue cheese salad dressing.
3. Chicken noodle soup
Ingredients:
4 cups chicken stock, home made or store bought
3/4 cup diced onion
3/4 cup diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped fresh tarragon leaves
2 teaspoons finely chopped fresh parsley leaves
Lemon halves, for serving
Preparation:
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high heat. Add onion, celery, and garlic. Lower heat and simmer for 2 minutes. Add noodles and cook 5 more minutes. Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon halves and add squeeze of lemon juice if desired.
2. Yakitori
Ingredients:
2 chicken breasts
1 medium negi
1 tbsp sugar
2 tbsp sake
3 tbsp mirin
3 tbsp soy sauce
bamboo skewers (soaked in water to prevent burning)
Preparation:
Cut chicken breasts into bite-sized pieces. Cut negi into 1 inch lengths. Skewer the chicken and negi in alternating order. To make teriyaki sauce, mix sugar, sake, mirin, and soy sauce in a small bowl. Grill the skewered chicken over hot coals, basting with teriyaki sauce until the chicken is cooked.
1. Chicken red curry – Gaeng Phet Gai
Ingredients:
500g skinless, boneless chicken (in bite sized pieces)
2 tablespoons red curry paste
2 tablespoon Palm sugar
5-6 Fresh Kaffir lime leaves, torn into pieces
400 ml (1 can) Coconut milk
227g (1 can) Sliced Bamboo Shoots
2 tablespoon of Thai fish sauce
Handful of Thai Sweet Basil
2 Thai Red Chillies
Preparation:
1. Cut the chicken up into smallish bite size pieces (Tip: try and use breast or leg meat). Thinly slice the bamboo shoots (if not already sliced).
2. Pour 1 cup of coconut milk into a wok. Bring to a boil over medium high heat, stirring constantly. Add the curry paste and stir until red oil comes to the surface. Add the chicken and sauté until it turns white and is cooked through.
3. Add the remaining coconut milk, follow with the bamboo shoots and lime leaves. Season with fish sauce, sugar, and salt and bring back to a boil.
4. Garnish with Thai basil and chopped Thai red chilli. Serve with lots of fragrant Thai jasmine rice.
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