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Story - Food

Sep 18, 2019 2:52 PMPublication: The East Hampton Press & The Southampton Press

It's September So Eat A Chicken

Marianted Chicken Breast. JANEEN SARLIN
Sep 23, 2019 10:33 AM

Since September is National Chicken Month, here are two recipes to observe this little known fact. (It was unknown to me until recently!)

My preferred technique for great tasting chicken is to season and/or marinate the raw chicken overnight and cook it the next day. However, one afternoon my prep time was limited to two hours before dinner, hence I made this chicken breast recipe. I first marinated the chicken breasts in dry white wine, with freshly grated ginger, minced garlic, salt and pepper for 30 minutes. Because I wanted the chicken to be crusty on the exterior with a tender moist interior, I seasoned “corn flour” (not corn starch), dredged the marinated chicken and browned it in the skillet.

I then finished cooking the chicken in the oven, leaving me time to create a spicy sauce and prepare the salad for under the chicken. Using corn flour was the perfect medium to create an outer “pastry-like” golden-crust on the juicy chicken breast. The result was a picture perfect one-plate dinner entrée for my guests.

On the other hand if you have time and a crockpot, make these Mexican Style Slow Cooked Chicken Thighs. Simply add chicken thighs with the spices, herbs, and vegetables to a crockpot and slow-cook all day. All the flavors have enough time to create a tender and delicious falling-off-the-bone main entrée to serve over brown rice for dinner.

To complete either menu, add steamed broccoli or green beans to the main course and pour a chilled Sauvignon Blanc or Pinot Noir with the main course. Add ripe pears and figs with brie for dessert. Bon appetit!

Garlic, Ginger, Tumeric Marinated Chicken Breast With Spicy Sauce(Serves 4)4 boneless, skinless chicken breasts, trimmed, rinsed and patted dry

For the marinade:

4 large cloves garlic, 2 minced, and 1 sliced

1 tablespoon grated fresh ginger

1 teaspoon turmeric

1 teaspoon sea salt

Freshly ground black pepper to taste

2 cups dry white wine.

For the crust:

About 1 cup corn flour

2 tablespoons dry parsley flakes

Garlic scented sea salt to taste

Freshly ground black pepper to taste

1/4 teaspoon paprika

About 2 tablespoons Coconut oil for sauteeing

For the spicy sauce:

2/3 cup good quality mayonnaise or yogurt

2 to 3 teaspoons Sriracha chili sauce, or more to taste

1 teaspoon roasted cumin

1 to 2 teaspoons dry cilantro or 1 tablespoon chopped fresh parsley, to taste

1 teaspoon raw honey

Freshly squeezed lemon juice to tasteTo prepare:With the flat side of a meat cleaver or meat pounder, flatten the chicken breast for even cooking.

In a bowl large enough to hold the chicken breasts in one layer, add chicken, minced garlic, grated ginger, turmeric, salt and pepper, and wine. Cover with plastic wrap and marinate about 30 to 45 minutes at room temperature (or refrigerate if longer) turning the chicken over every now and then.

Preheat the oven to 400 degrees F. In a shallow bowl mix corn flour, parsley, garlic salt, pepper and paprika together.

Remove chicken from the marinade and discard the marinade. Roll the chicken in the flour mixture; corn flour will form a firm crust keeping the chicken breast moist and tender.

In a heavy skillet over moderate high heat, add coconut oil; when hot, saute the chicken until golden brown, about 3 to 4 minutes on each side. Transfer to a shallow baking dish and bake until the juices run clear when pierced with a fork or an instant meat thermometer reads 170-175 degrees F, about 20 to 25 minutes. Remove from the oven and let rest five minutes before slicing.

For the spicy sauce: Meanwhile, in a bowl, whisk the mayonnaise, Sriracha sauce, roasted cumin, cilantro, honey and lemon juice together until blended. Taste and adjust seasonings to taste.

Green Salad (For Under the Chicken Breast)(Serves 4)1 head romaine lettuce, cut into chiffonade

1 1/2 cups thinly sliced red cabbage

A fistful of flat leaf parsley leaves

3 kirby cucumbers, sliced thin

1/2 medium red onion, sliced thin

Extra virgin olive oil, for drizzling

Few drops white balsamic vinegar for drizzling

To prepare:

Divide the sliced romaine lettuce among four dinner plates; scatter cabbage, onion, cucumber slices and parsley leaves on top. Drizzle with olive oil and balsamic vinegar to taste.

Slice the warm chicken breast against the grain and arrange the slices on top of the salad.

Pass the Spicy Sauce at the table to dab on the chicken.Mexican Flavored Slow Cooked Chicken Thighs(Serves 4)4 boneless, skinless chicken thighs, rinsed and patted dry

Sea salt and freshly ground black pepper to taste

1/2 to 3/4 teaspoon each of cumin, coriander, chili powder, and oregano

1 large onion, half sliced and half chopped

1 fresh jalapeño pepper, cored, seeded and chopped

10-12 shishito peppers, cored, seeded and chopped

4 cloves garlic, sliced

1 dried poblano pepper, rehydrated in warm water and seeded

1 dried chile mulato, rehydrated in warm water and seeded

1 can organic diced tomatoes with the juices

1 can chopped green chilies with the juices

About 1/2 cup chopped flat leaf parsley

About 1/2 cup chopped fresh cilantro plus extra for garnishTo prepare:Rehydrate dried peppers in warm water about 10 minutes, drain, reserve liquid, and discard the seeds. Set aside.

Set crockpot on high; place half the thighs in the pot and season with salt and pepper to taste. Add half of the cumin, coriander, chili powder, and oregano, sliced onion and half of the chopped jalapeño and shishito peppers. Add remaining thighs, seasonings, onions, peppers and fresh garlic.

Working in the blender, add tomatoes, canned green chilies, fresh cilantro, parsley, drained/seeded rehydrated chilies and blend until smooth. Pour the “sauce” over the whole affair, cover the pot and cook on HIGH for 1 hour. Reduce the heat to LOW and cook until chicken is very tender, about 4 to 5 hours. Or cook on LOW for 8 hours. Serve over brown rice and garnish with sprigs of cilantro.

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