Archive for the ‘Chicken’

Best-Ever Wings

January 19, 2014
By Holly Jennings

Korean hot wings_72 dpi

photo by Heath Robbins

 

I wasn’t going to share this recipe with you. I’d already blown my wad on three permission requests for Jap Chae, Pork Ribs with Fresh Ginger, and Tofu and Clam Hot Pot, all equally good but in very different ways, and all from The Korean Table. But then I tried these wings, and I got greedy. Oh Tuttle Publishing, would you please grant me permission to use yet another recipe on the blog? Because of their generosity, I present you with the best-ever chicken wings. They are hot and (more…)


Prince Pilpelchuma’s Hot Chicken

June 26, 2013
By Holly Jennings

Prince Pilpelchuma's chicken served with bread

 

There is no Prince Pilpelchuma, at least not as far as I know. (Any resemblance to an actual person, living or dead, is entirely coincidental.)

 

Though fictional, Prince Pilpelchuma’s name is taken from two very real foods: a fiery hot condiment called pilpelchuma, a recipe for which can be found in the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi; and hot chicken, a type of spicy fried chicken found in  (more…)


One-Pot Joloff Rice

January 21, 2012
By Holly Jennings

A cookbook devoted to all of the great rice dishes of the world. Now that would be a dream project: Traveling from country to country researching the most authentic versions along with the myriad regional variations, traditional and contemporary, that would surely exist. Such rice dishes, where every biteful (more…)


Joloff Rice—Fancy Style

January 13, 2012
By Holly Jennings

The Indians have turmeric, the Europeans, beets, and the Africans, palm oil—an intensely colored oil extracted from the fruits of the oil palm that adds a shot of deep orange-red color to whatever food it touches, including this (more…)


Evil Jungle Grilled Chicken with Red Curry, and the Recipe Telephone Game

September 24, 2011
By Holly Jennings

Earlier this month, over Labor Day weekend, I took a rewarding and inspiring writing workshop lead by Crescent Dragonwagon, a warm and nuanced, broadly talented, and gifted writer who has been thinking about, writing about, and teaching about the process of writing for a lifetime.

The workshop, called “Fearless Writing,” takes a holistic view: There is the thing of writing—involving objective realities such as craft, process, and habit—and there is the life of the writer, or simply life, often unpredictable, (more…)


Mayan Chicken with Spicy Citrus Marinade

August 31, 2011
By Holly Jennings

This recipe, from Global Grilling by Jay Solomon, was inspired by the cuisine of the Yucatán, the land of Mayan culture. The marinade features some key, commonly used ingredients from that cuisine: citrus, in particular the bitter orange; chili pepper; and achiote oil, which is made from simmering annatto seeds in oil. The annatto seed is used for the brilliant, dark red color it adds to food and even beverages. (Historically, the Mayans added ground annatto seeds (more…)


Chicken Teriyaki and Avocado Sandwich: A Collaborative Adaptation

August 10, 2011
By Holly Jennings

After writing Global Grilling, published in 1994, Jay Solomon went on to publish several more cookbooks, but he still makes a number of recipes from GG, this sandwich among them.

When I mentioned to my neighbor and DCCC club member Sam Heffernan that the Chicken Teriyaki and Avocado Sandwich is one of the author’s favorites from the book, she decided to try it. Though Sam has long been a fan of Global Grilling—in fact, she’s the club member responsible for getting us to cook from this great book—and has made several recipes from the book over the years, she’d overlooked this one.

After a Q & A with Sam, (more…)


Tortilla Casserole of Chicken and Poblano

April 23, 2011
By Holly Jennings

I first learned of this dish, and the concept of layering tortillas with sauce, cheese, poblano chile strips, and chicken, a Mexican lasagna of sorts, from Carla Muñoz, a roommate from my Brooklyn days. (I owe a lot to Carla—she broadened my tequila drinking experience from just silver to reposado (rested) and añejo (aged), and introduced me to the joys of freezing homemade mole, which can be resuscitated with a little water for an instant sauce beyond compare.)

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Spinach and Rice Pilaf with Chicken

January 26, 2011
By Holly Jennings

This is Georgia Cone’s family recipe for Spanakorizo me Kotopoulo, a hearty one-pot chicken-and-rice dish evolved from the simpler, vegetarian Spanakorizo, or Spinach and Rice Pilaf. To make this version, you begin by browning chicken pieces and then proceed with the recipe as if making Spinach and Rice Pilaf, swapping the water or vegetable broth out for chicken broth for a richer pilaf.

Georgia’s family likes to use converted rice for pilafs; she says that it holds up better after longer cooking times. For many years I’d thought converted rice was some sort of instant rice. Far from it. Converted rice has been parboiled and then toasted, which, despite it being partially precooked, makes it very hard—making it take longer to cook than regular rice, and hold its shape. (more…)


Chicken Tikka Masala

December 20, 2010
By Holly Jennings

 (Adapted)

I made this recipe for Chicken Tikka Masala from Entice with Spice for the first DCCC potluck, where it was a big hit. This rich and creamy dish with an elegant balance of Indian spices is great for special occasions or when you feel like treating yourself to something indulgent. This recipe involves a two-step process, making it one of the few recipes in Entice with Spice that takes longer than 30 or 35 minutes to make. The first step is to make Chicken Kebabs (Murgh Tikka), which, in Entice with Spice, is presented as a separate recipe in the appetizer chapter. The second step is to make the Chicken Tikka Masala, which involves making a masala, pureeing it, and then adding cream and the cooked chicken to it.

Here I’ve combined the two steps and have adapted the recipe to serve six to eight people. I suggest making this amount because even if you’re serving fewer people, you will wish you had leftovers the next day. And as long as you’re going to the trouble to make it, in this case, more is better. 

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