Martha Stewart Living Radio: The Radio Blog

Easy Chicken Recipes for the Family

Posted by

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.

Chicken Provençal
Serves 4
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.

Ingredients
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
Serves 6

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.

Cilantro-Mint Chutney
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.

Comments (1)

  • During the show, she talked about a recipe that started the chicken on the stove and moved to the oven. I don't see it posted. It talked about using the thermometer to get the chicken to 165 degrees. Is this posted someplace else?

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.