David and Nicole's Recipes

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Jun 12, 2008 1

Thai Chicken Skewers

  • 6 cloves garlic, sliced
  • 1/4 cup cilantro, roughly chopped
  • 1 tsp coriander
  • 1 tsp white pepper
  • 2 tbsp whiskey
  • 1 tsp sesame oil
  • 2 tsp sugar
  • 1 tbsp chili oil
  • 1 tsp salt
  • 1 1/2 lb boneless, skinless, chicken breast, cut in 1 1/2 inch cubes
  • 1 red bell pepper, cored, seeded, cut in 1" cubes
  • 1/2 a yellow onion, cut in 1" slices
  • 1 tomato, cut in eighths
  1. Combine the garlic, cilantro, coriander, white pepper,whiskey, sesame oil, sugar, chili oil, and salt.  Stir well.
  2. Add the chicken and chill 6 hours.
  3. Add the pepper, onion and tomato and stir to coat with marinade.
  4. Skewer alternating between a vegetable and a chicken piece.
  5. Grill on a bbq for about 15 minutes, turning once.

May 25, 2008 1

Coconut Curry Chicken with Rice

  • 1 1/2 lb chicken breast, cut in bite size pieces
  • 1 lemon
  • 1/4 cup cilantro, roughly chopped
  • 1/2 onion, minced
  • 2 carrots, peeled, diced small
  • 1 jalapeno, minced
  • 1 1/2" ginger, peeled, minced
  • 3 garlic cloves, minced
  • 1/4 cup chicken stock
  • 2 tbsp canola oil
  • 14 oz. coconut milk
  • 1 1/2 tsp curry powder
  • 1/4 tsp turmeric
  • 1/2 tsp coriander
  • salt
  • cracked pepper
  • basmati rice, cooked
  1. Heat the oil in a large pot.
  2. Add the onion and carrots and saute until tender.
  3. Add the jalapeno, ginger, and garlic, and the zest of 1 lemon and saute 1 minute.
  4. Add the chicken and saute 1 minute.
  5. Stir in the chicken stock and coconut milk.
  6. Stir in the spices and and season with salt and pepper.
  7. Bring to a simmer and cover.  Cook on low for 10 minutes or until the chicken is just cooked through.
  8. Add the cilantro and the juice of half a lemon.  Check the seasoning.
  9. Serve with the rice.

May 5, 2008 1

Almond Crusted Chicken Breast

  • 2 chicken breasts, pounded flat
  • sea salt and cracked pepper
  • 1/2 cup almonds, crushed
  • 1/4 cup olive oil
  • lemon slices
  1. Combine the almonds with 3/4 tsp salt and some cracked pepper.
  2. Dredge the chicken in the mixture.
  3. Pan fry in the olive oil for about 3 to 4 minutes per side.
  4. Serve with a squeeze of lemon.

Apr 17, 2008 1

Thai Curry Chicken

  • 3 tbsp soy sauce
  • 2 tbsp vodka
  • 1 egg
  • 2 lb skinless, boneless, chicken thighs, cut in 1" chunks
  • 3 potatoes, diced
  • 1 stalk lemongrass, minced
  • 4 garlic cloves, minced
  • 1/2 onion, minced
  • 1" ginger, peeled, minced
  • 3 jalapenos, sliced
  • 2 tbsp peanut oil
  • 1/2 tsp turmeric
  • 1 tsp coriander
  • kosher salt
  • cracke pepper
  • 1 1/2 tbsp thai red curry paste
  • 3 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1 cup chicken stock
  1. Combine the soy sauce, vodka, egg and chicken.  Mix well.  Set aside.
  2. Heat the peanut oil in a large pot and saute the chicken for 2 minutes.  Add the lemongrass, garlic, onion, ginger, and jalapenos.  Saute 2 minutes.
  3. Stir in the turmeric, coriander and curry paste.  Season with salt and pepper.
  4. Stir in the potatoes.
  5. Add the fish sauce, coconut milk ad chicken stock.  Bring to a simmer.
  6. Cover and cook on low for 20 minutes.
  7. Check the seasoning. Serve with rice.

Apr 5, 2008 1

Za’atar Chicken

  • 4 chicken thighs, skin on
  • olive oil
  • za'atar
  • maldon salt
  1. Place the chicken in a baking dish and drizzle with a little olive oil.
  2. Sprinkle generously with za'atar on both sides.  Set skin side up.  Chill overnight.
  3. Remove from the fridge and preheat the oven to 450 F.
  4. Sprinkle the tops generously with maldon salt.
  5. Place in the oven and roast for about an hour.

Mar 14, 2008 1

Chicken Korma

  • 1 lb boneless, skinless chicken thighs, cut in 1" chunks
  • 1 tbsp white wine vinegar
  • 1 fresh red chili, sliced
  • 1 dried hot red chili
  • canola oil
  • 1/2 a cinnamon stick
  • 2 black cardamom pods
  • 1 shallot, minced
  • 3 garlic cloves, minced
  • 1" ginger, peeled, minced
  • 1 tsp ground cardamom
  • cracked pepper
  • sea salt
  • a pinch of chinese 5 spice
  • 2 ripe tomatoes, diced
  • 1 cup light cream
  • 1/4 tsp curry powder
  • 1/4 tsp cayenne
  • 1/2 tsp turmeric
  • 1/2 tsp coriander
  • steamed white rice
  1. Place the chicken in a bowl with the vinegar, while you prepare the remaining ingredients.
  2. Heat 1 tbsp of the canola oil in a dutch oven and add the dried chili, the cinnamon stick, and the cardamom pods.  Stir well.
  3. Add the fresh chili, shallot, garlic, and ginger and saute until tender.
  4. Stir in the remaining spices and season to taste.
  5. Add the tomatoes and the cream, bring to a low simmer.  Cook 15 minutes.
  6. Check the seasoning.  Serve with the rice.

Feb 19, 2008 1

Curry Chicken Breast

  • 1/4 onion, chopped
  • 3 garlic cloves, minced
  • 1 habanero, minced
  • 1/2 tsp curry powder
  • 1/2 tsp cayenne
  • 1/4 tsp cinnamon
  • a pinch of nutmeg
  • 1/4 tsp allspice
  • cracked pepper and kosher salt
  • 1/4 cup orange juice
  • 2 tbsp red wine vinegar
  • 2 chicken breasts
  1. Combine the onion, garlic, habanero, curry, cayene, cinnamon, nutmeg, allspice, orange juice, and vinegar.  Stir well.
  2. Add the chicken breasts and chill overnight.
  3. Scrape off marinade and season with salt and pepper.
  4. Grill until cooked.

Nov 1, 2007 1

Red Wine Chicken Breast

  • 2 chicken breasts
  • the juice of 2 lemons
  • 1 tsp dry sage
  • 1/2 cup dry red wine
  • 1 1/2 tbsp kosher salt
  • 1/4 cup olive oil
  • 2 tbsp sugar
  1. Combine the lemon juice, sage, wine, kosher salt, olive oil, and sugar.  Mix well.
  2. Add the chicken and chill 3 to 4 hours.
  3. Drain and then grill the chicken.
  4. Serve.

Oct 27, 2007 1

Crispy Chicken

  • 6 pieces chicken
  • sea salt
  • cracked pepper
  • 1/2 tsp cayenne
  • 2 tsp dry mustard
  • the juice of 1 lemon
  • 1 tsp coriander
  • 1 tsp ground ginger
  • 1 tsp honey
  • olive oil
  • 1 egg
  • 1 tbsp soy sauce
  • 2 cups dry bread crumbs
  • flour
  1. Combine the cayenne, mustard, lemon, coriander, ginger, honey, and 2 tsp olive oil.  Mix well.
  2. Add the chicken and turn to cover.  Season with salt.  Cover with plastic wrap and chill 4 hours.
  3. Preheat the oven to 400 F.
  4. Combine the egg, 1 tsp olive oil, and soy sauce.
  5. Combine the bread crumbs with cracked pepper.
  6. Dredge the chicken in the flour.  Dip the chicken in the egg mixture, and then dredge in the crumb mixture.  Lay on a baking sheet, skin side up.
  7. Bake for 40 minutes.

Oct 20, 2007 1

Taiwanese Chicken Breast

  • 2 chicken breasts, pounded flat
  • 1 egg
  • 2 tbsp soy sauce
  • 1 tbsp dry sherry
  • 1 tbsp ketchup
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • flour
  • olive oil
  • lemon
  1. Combine the egg, soy sauce, sherry, ketchup, oyster sauce, sesame oil, and white pepper.  Mix well.
  2. Add the chicken breasts and chill 4 to 5 hours.
  3. Dredge in flour.
  4. Pan fry the chicken in olive oil for about 2 to 3 minutes on each side.
  5. Sprinkle with lemon juice.  Serve.

 

February 2012
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