Moroccan Chicken With Carrot Purée

Moroccan Chicken With Carrot Purée

Moroccan Chicken With Carrot Purée

As you may have guessed, I’ve got a healthy little food porn addiction going.  Despite this fact, I’ve managed to keep my actual subscriptions limited to just Food & Wine and Bon Appetit (with a digital subscription to Saveur, but who’s counting?).  Facebook is another matter.  It’s amazing all the delicious-looking things that pop up in your feed for nothing more than a simple “like”.  In this case, it’s a great, spicy chicken recipe from back in 2010 from Saveur.  This is hands down, our favorite recipe of the moment.  Flavor, texture, color, it’s got it all.  We’ve made it on three different occasions now and I’m sure the next time is just around the corner.

INGREDIENTS

  • 6 boneless, skin-on chicken breasts, pounded ¾” thick (I used skinless to reduce point count)
  • 16 tbsp. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 4 cups chicken broth
  • 2 lbs. carrots, cut into ¼” rounds
  • 1 large white onion, minced
  • 1 ½ cups fresh orange juice
  • 4 tbsp. unsalted butter
  • 2 peeled oranges, segmented
  • ¾ cup plus 2 tsp. harissa
  • 2 tsp. sherry vinegar
  • 3 oz. dandelion greens (I used arugula)
  • ¾ cup pitted kalmata olives roughly chopped
  • 2 shallots, thinly sliced

 

INSTRUCTIONS

1. Put chicken into a dish; drizzle with 3 tbsp. oil; season with salt and pepper. Set aside. Bring broth to a boil in a 6-qt. pan over medium-high heat. Add carrots; cook until tender, 15–20 minutes. Drain. Heat ½ cup oil in a 4-qt. pot over high heat. Add onions; cook until soft, 4–5 minutes. Add carrots; cook for 6–8 minutes. Purée in a food processor with 2 tbsp. oil. Season with salt and pepper; keep warm.

2. Heat orange juice in a 2-qt. pan over medium-high heat. Cook until reduced by half, 12–15 minutes. Whisk in butter; season with salt and pepper. Add orange segments; set sauce aside.

3. Heat oven to 400°. Heat a grill pan over medium-high heat. Working in 3 batches, add chicken, skin side down; cook until crisp, 8–10 minutes. Transfer chicken, skin side up, to a baking sheet. Brush with ¾ cup harissa. Bake until cooked, 6–8 minutes.

4. In a bowl, whisk together remaining oil and harissa with sherry vinegar. Add greens, olives, and shallots; toss. Divide carrot purée between 6 plates; top each with salad and a chicken breast. Spoon sauce over each.

Chicken in Caramel Sauce

Chicken in Caramel Sauce

Chicken in Caramel Sauce

Chicken in Caramel Sauce

Ever since our China dinner party, my tastebuds have been obsessed with Asian cuisine in general.  The office is ridiculously close to some of the best dim sum San Francisco has to offer on Clement Street and that’s been breakfast more than once over the past week.

One of the great things about spending time with Mike Rogers is our conversations about food.  A few weeks ago he happened to have brought his lunch which was this chicken in caramel sauce.  It went immediately on the list.  The recipe came from the Chronicle.  It’s a product of Charles Phan’s inspiration from street stands in Vietnam.  I feel a Phan restaurant crawl coming on.  I’ve never actually been able to get into the Slanted Door.  Usually by the time I discover I’m hungry at the ferry building, it’s a situation that needs more immediate attention than a torturously long wait downwind from glass noodles with crab will allow.  But I digress.

The recipe calls for Thai chiles which were nowhere to be found at Safeway so I used red jalapeños instead.  They worked really well.  So well, in fact, that I think I’ll add a third one the next time I make this dish.  As it turned out, we had some neglected baby portobello mushrooms in the fridge so I added them as well.  We used brown rice instead of white rice, which we always do — we just like it better.  It’s a great quantity for two, because you’ll have plenty for lunch the next day and it’s even tastier then.

Ingredients:
  • 1/2 cup dark brown sugar
  • 1/4 cup water
  • 1/4 cup fish sauce (see note)
  • 3 tablespoons rice vinegar
  • 1 teaspoon minced garlic
  • 1 teaspoon dark or regular soy sauce
  • 1 teaspoon slivered ginger
  • 1 teaspoon freshly ground pepper
  • 2 small Thai chiles (fresh or dried), broken in half
  • 1 tablespoon canola oil
  • 1 shallot, sliced
  • 1 3/4 pounds skinless, boneless dark-meat chicken, cut into bite-size pieces
  • 1/4 pound skinless, boneless white-meat chicken, cut into bite-size pieces
  • Steamed white rice
  • Cilantro sprigs for garnish
Instructions:
  1. Combine the brown sugar, water, fish sauce, vinegar, garlic, soy sauce, ginger, pepper and chiles in a small bowl. Mix well.
  2. Set the sauce mixture aside.
  3. Heat the oil in a large pot over high heat. Add the shallot and saute until brown, about 5 minutes.
  4. Add the chicken to the pan and saute until it is slightly browned, about 5 minutes.
  5. Add the sauce mixture and bring it to a boil.
  6. Reduce the heat to medium and cook until the sauce has reduced by half, about 12 minutes, stirring occasionally.
  7. Serve over rice and garnish with cilantro.

Note: Fish sauce is available in Asian markets and upscale supermarkets (and Safeway).

Guisado de Pollo (Chicken and Potato Stew) with Charred Corn Salad

Guisado de Pollo

Though I haven’t posted for a very long time, I have still been finding some tasty things to cook and making them.  I subscribed to Saveur on the iPad and their Mexican food issue had some really delicious things.  This chicken and potato stew also has pineapple and chipotle peppers in it, which makes for a really amazing range of flavor.  It’s easy and delicious.  We made it twice in one week.

The second time we made it, we put a really tasty corn salad on the side that I found in Food and Wine.  Tastes just like summer!

Guisado de Pollo

INGREDIENTS

¼ cup canola oil
1 ½ lbs. boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 tsp. ground cumin
1 tsp. dried thyme
6 cloves garlic, minced
2 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, peeled, cut into ½” cubes
4 cups chicken stock
3 sprigs cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
2 tbsp. capers, rinsed
Juice of 1 lime

INSTRUCTIONS

1. Heat oil in a 6-qt. saucepan over medium-high heat. Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until browned on both sides and cooked through, about 15 minutes. Transfer to a plate and let cool; using a fork, finely shred meat and set aside.

2. Return saucepan to heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8 minutes. Add pineapple, cumin, thyme, garlic, chipotles, and jalapeño, and cook, stirring, until fragrant, about 2 minutes. Add reserved shredded chicken back to pan along with potatoes, stock, epazote, and tomatoes, and bring to a boil; reduce heat to medium-low, and cook, stirring occasionally, until potatoes are tender, about 30 minutes. Add capers and juice, and season with salt and pepper before serving.

The first time we made it, the capers were a little over-powering, particularly as leftovers, so on the second round, I dialed them back a bit.  Garnished the stew with sour cream, fresh cilantro, avocado and fresh grape tomatoes.

Charred Corn Salad

4 large ears of corn, shucked
Extra-virgin olive oil
Salt
Freshly ground pepper
1/2 small red onion, thinly sliced
2 1/2 tablespoons fresh lime juice
1 teaspoon pure maple syrup
1 jalapeño, seeded and thinly sliced
3 tablespoons torn mint leaves
3 tablespoons torn parsley leaves
3 tablespoons torn cilantro leaves

Heat a large grill pan. Brush the corn with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until crisp-tender, about 12 minutes. Let cool.
Meanwhile, in a small bowl, combine the onion and lime juice and let stand for 10 minutes. Stir in the syrup, jalapeño and 2 tablespoons of oil and season with salt and pepper.
Working in a large bowl, cut the kernels off the cobs in sections. Add the onion dressing and toss. Add the mint, parsley and cilantro and toss again. Serve warm.