Tag: chicken recipe

Umami Mommy Chicken

What is Umami Mommy chicken you ask? Well lets just say I love alliteration, for starters. But I call it mommy chicken because it’s that quick and easy sheet pan potato-and-chicken bake that every mom loves to throw together to get dinner on the table fast. The umami part? That’s thanks to the grated tomato, garlic and onion soup mix that gets slathered all over the chicken – it turns into this savory jammy and sticky topping that’s just finger-lickin-good! I threw this dinner together quickly when I had some mushy tomatoes on hand that were too soft for salad (nothing worse than mealy winter tomatoes!) and I’m hooked! I hope you will be too!

Umami Mommy Chicken

1 chicken quartered
1.5-2 lbs. baby red potatoes, halved
3 soft tomatoes
2 cloves garlic, minced
salt and pepper, to taste
1/4 cup onion soup mix
3 tbsp olive oil

Method:

Line a sheet tray with parchment paper and preheat oven to 425 degrees. Spread the chicken and potatoes out on the tray. In a medium bowl grate the tomatoes, add the garlic and season with salt and pepper. Spread the mixture over the chicken and potatoes and sprinkle with onion soup mix. Drizzle with olive oil and bake, uncovered, for 1 hour, basting occasionally.

herbs de Provence roast chicken
Dave’s Jamaican jerk chicken
apricot harissa chicken

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Herbs de Provence Roast Chicken with Fennel & Orange

Ever since my magical trip to France this summer, I’ve been wanting to use the Herbs de Provence that I brought back from the market there (pictured below)! One thing I learned during my travels is that unlike American-made blends of Herbs de Provence, the classic French recipe does not have lavender in it, an ingredient that I didn’t particularly like in the blend! There are some variations but the classic recipe includes dried rosemary, thyme, savory and oregano – a mix I can definitely get behind. I assume the lavender must have been added due to the many lavender fields in the region (which was one of the most favorite parts of my visit – pictured below!) but I prefer lavender in soap, or surprisingly in my iced coffee!

Of course this recipe wasn’t planned, it came together before Shabbat with a lonely bulb of fennel from the fridge, a half head of cabbage that was leftover from testing a salad recipe, some oranges from the bin and shallots I had – and it was absolutely amazing! It’s time to use up more of the jar of Herbs de Provence, I’m obsessed!

Herbs de Provence Roast Chicken with Fennel & Orange

1 whole chicken (about 3lb)
2 oranges, quartered (reserve one quarter for sauce)
2 shallots, peeled and quartered
1/2 large green cabbage, sliced into wedges
1 fennel, trimmed and sliced into wedges
handful of fresh rosemary
1 small head garlic
1 clove garlic, minced
1 1/2 tsp whole grain mustard
1 tbsp herbs de Provence (see note)
3 tbsp extra virgin olive oil
1 tbsp honey
zest and juice of 1/4 orange
salt and pepper, to taste

Pat the chicken dry and place in a roasting pan. Fill the cavity with a quarter of an orange, rosemary and garlic and tie the legs with kitchen twine. Place the remaining orange segments (reserve one for the sauce), shallots, cabbage and fennel around the chicken.

In a bowl, combine the minced garlic, mustard, herbs de Provence, olive oil, honey, orange zest and juice, salt and pepper. Rub the mixture over the chicken. Drizzle the vegetables with olive oil and season with salt and pepper.

Roast, uncovered at 425 degrees for approximately one hour, basting occassionally with the pan juices, until the vegetables are caramelized and the chicken is cooked through.

NOTE: Herbs de Provence is fairly easy to find in many major or gourmet markets, Trader Joes also carries a blend. For a lavender-free kosher blend on Amazon, you can try this!

Related Recipes:

lemon and garlic whole roasted chicken
baharat roasted spatchcock chicken

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Juiciest Chicken Breasts

I’m sharing my JUICIEST CHICKEN BREAST method because I’ve got chicken salad on the menu. No grill or skillet required!

To view the reel on Instagram click here.

Juiciest Chicken Breasts

3 chicken breasts
grapeseed oil (or any high-heat cooking oil)
montreal steak seasoning (or the seasoning of your choice)

Method:

Line a sheet tray with aluminum foil. Drizzle it with any high-heat cooking oil. Remove the tenders from the chicken breasts and set them aside (I like to freeze them until I have a nice amount, and then I make chicken fingers!). Lay your chicken breast down on the sheet tray. Season your chicken breast with Montreal Steak Seasoning and drizzle it with a bit more oil. Broil on the highest rack of your oven with your broiler on high for 8 minutes on the first side, and 5 minutes on the second side.

Add your chicken to salad, wraps, sandwiches, or whatever you like!

Related Recipes:

Green Goddess  Bissli Chicken Salad
Grilled Chicken Wedge Salad With Carrot Ginger Dressing
Grilled Chicken Fattoush With Za’atar Ranch
Grilled Marinated Chicken

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Couscous Stuffed Capons


A festive holiday recipe even Miami Boys Chior would approve of!

To view the reel on Instagram click here.


Couscous Stuffed Capons for a Crowd
Serves 12

Dash of cinnamon
12 capons (boneless chicken thighs, skin-on)
Paprika, salt and pepepper, to taste
1 jar @liebersfoods Gourmet Sweet Chili Sauce
2 cups water
2 tsp olive oil
Salt and pepper, to taste
1 tbsp @liebersfoods consommé powder
2 cups instant couscous
3 cloves minced garlic
1/2 cup parsley, chopped
3.5oz. Roasted chestnuts, chopped
4oz. Dried figs, thinly sliced (or any dried fruit)
1/3 cup pine nuts
1/4 cup grapeseed oil
Juice of 1 large orange
1 tbsp @liebersfoods honey
1 cup @liebersfoods seasoned Panko crumbs

Method:

In a small Saucepan bring 2 cups of water oil salt and pepper to a boil. Add a consommé powder and whisk it in to incorporate. Add the couscous, give it a stir, turn off the heat and cover to steam for 10 minutes.

Fluff the couscous with a fork and transfer it to a large mixing bowl. Add the garlic, parsley, chestnuts, figs, and pine nuts. In a small bowl combine the oil, orange juice, cinnamon and honey and mix into the couscous mixture, stirring to combine.

Preheat oven to 375°.

Working with one capon at a time, add t
he stuffing to one side of the chicken and fold it over, Wrapping the chicken around the filling. Transfer the rolls to a parchment-lined 9 x 13 pan so that they are tightly packed, 6 per pans.

Sprinkle the stuffed capons with paprika salt and pepper and then brush generously with chili sauce. Cover each pan with two layers of foil and bake for one hour.

Uncover the chicken and sprinkle with Panko crumbs. Return to the oven at 425° for 15 to 20 minutes until the chicken is lightly browned and Panko crumbs are crispy.

NOTE: To prepare in advance, You may refrigerate or freeze after baking, then complete the last step before serving.

Related Recipes:

Israeli Couscous With Beef
Hawaij Couscous
Chickpea Couscous
Israeli Couscous with Chickpeas

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Roasted Summer Chicken

After weeks of summer prep and camp shopping, I am SO HAPPY that I can officially say welcome the start of summer. The kids are in camp. Everyone is settled in. And I am relishing every moment.

I try to keep dinners simple in the summer, but after a day of running around in the summer heat, and hours spent at the pool, my kids voracious appetites demand more than just frozen pizza. They are HUNGRY! I try to keep the fridge stocked with lots of fruits and veggies, plenty of protein in the freezer and fresh herbs on the window sill.

I think we all associate summer with barbecue but I try to do away with heavy bottled sauces and season food simply instead. Juicy seasonal tomatoes, fresh summer corn and a bunch of fragrant basil are always handy, which is how this delicious light summer dinner came together in no time. My kids literally licked their plates clean!

Now that corn is in season, here’s a great trick for cutting it!!

Israeli couscous is another summer staple – it rounds out the meal, cooks in five minutes, and isn’t as heavy as other starches. But feel free to serve with any starch of your choice!

Roasted Summer Chicken

2 ears fresh corn, shucked
1 heaping cup grape tomatoes
4 chicken legs
1 tsp chili powder
kosher salt, to taste
juice of 1/2 lime
1/4 cup fresh basil, thinly sliced
1 tbsp olive oil
drizzle of honey

Method:

Preheat oven to 375 degrees. Place the corn on the bottom of a 9×13 pan, scatter tomatoes around the pan and top with chicken thighs. Sprinkle the chicken with chili powder and salt and spread the basil on top. Drizzle olive oil and honey and squeeze lime juice over the top. Cover tightly with foil and bake for one hour. Uncover, baste with the sauce and bake at 400 degrees for an additional 20-25 minutes, until chicken is browned.

Serve with couscous, quinoa or rice.

NOTE: if you dont have fresh corn on hand, you can substitute 1 package frozen corn (thawed) or 1 can corn, drained.

Related Recipes:

chimichicken
ratatouille roast chicken
corn and heirloom tomato salad with basil lime vinaigrette 

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