Recently on "Morning Living," we asked Jennifer Clair, founder of Home Cooking New York, to share recipes to make your everyday chicken a little more exciting. She shared the recipes below which can be done on the grill or indoors. Enjoy.
Serve this dish over boiled new potatoes, steamed long-grain rice, or with a slice of toasted country bread that has been rubbed with half of a raw garlic clove.
1 tablespoon olive oil
8 chicken pieces on the bone (thighs, legs, and/breasts)
Coarse salt and freshly ground black pepper
1 large onion, chopped medium
2 large garlic cloves, minced
3 anchovy fillets
1 28-ounce can whole peeled tomatoes
Dash of crushed red-pepper flakes
1/2 cup dry red or white wine
1/2 cup chopped oil-cured (like Nyon) or Niçoise olives
1 teaspoon fresh thyme leaves
1 large zucchini or yellow squash, cut in 1/2-inch-thick half moons
1. Heat the oil in a large Dutch oven or heavy-bottomed saucepan over medium heat. Season the chicken with salt and pepper. When the oil is hot and smoking, add the chicken pieces and brown on both sides, about 4 minutes per side. Transfer the chicken to a plate.
2. Add the onions, garlic, and anchovies to the pan; cook until the onions are translucent, about 5 minutes. Add the tomatoes and pepper flakes, breaking up the tomatoes with a wooden spoon. Cook until the tomato juices start to bubble, about 3 minutes. Add the wine, and cook for 2 minutes more.
3. Stir in the olives, thyme, and zucchini pieces, and cook for 1 minute. Add the chicken pieces, and submerge them in the liquid as much as possible. Bring the mixture to a gentle simmer, reduce heat to medium-low, cover, and cook until the chicken is cooked through and the zucchini is tender, for 20 minutes. Serve hot or warm.
Tandoori Grilled Chicken with Cilantro-Mint Chutney
For the marinade:
4 garlic cloves, crushed
1 tablespoon chopped fresh ginger, crushed or very finely chopped
2 teaspoons ground cumin
1 teaspoon ground cardamom
2 tablespoons paprika
1 cup plain yogurt
Juice of 1 lime
2 pounds boneless, skinless chicken breasts or thighs
Cilantro-Mint Chutney, for serving
1. Combine all the marinade ingredients in a blender or food processor and puree until smooth. Pour the marinade over the chicken and toss to combine; set aside for up to 4 hours to marinate.
2. Preheat the grill to medium hot. Grill until browned on both sides and cooked through. Serve with the cilantro chutney on the side.
Makes 1 cup
1 jalapeno pepper, stem and seed removed
1/4 cup cashews or almonds (preferably with no skin)
1/2 Granny Smith apple, cored, peeled, and cubed
1/2 cup plain, whole-milk yogurt
Juice of 1 lime
1/2 teaspoon kosher salt
1 bunch fresh cilantro, well washed, stems and all
1/2 bunch fresh mint, leaves only
1. In a blender, puree the pepper, peanuts, apple, yogurt, lemon juice, and salt until smooth.
2. With the blender running, add the cilantro and mint, a little bit at a time, until the mixture is a smooth blend before adding the next handful of cilantro. Continue until you have used all of the cilantro. Season with more salt, as needed.