So here’s what I did for this recipe. I just made it up. Do not look here for authentic ratios of spices in a jerk spice blend. If you have Jamaican friends, send them the other direction – away from my inauthentic blog post! But if you’re not super-concerned about authenticity and want to test out some spicy hot baked wings… check out this recipe. I kept the wings whole and intact (mostly out of sheer laziness), but for more pieces and a more traditional wing look you can certainly portion them! A lot of time you can find them portioned in the store too. Here’s a nice breakdown on the chicken wing from The Kitchn. PS: The Kitchn is a great site for everything from recipes and how-tos to all sorts of tips & tricks of the trade.
Also, I am not joking about the spice level. Selim, who when asked in Indian or Thai restaurants for his preferred spice level answers, “However you would make it at home,” even thought these were spicy. I am way wimpier when it comes to spice, but I battled through. You can taste the other spices and even a hint of sweetness from the brown sugar despite the heat. It also helped that we paired this with cool and tangy Green Crema to keep our tongues from burning off. If you don’t want quite the five-alarm spice level, try cutting back on the crushed red pepper flakes in the recipe.
Baked Jerk Chicken Wings
- 3lbs of chicken wings
- 2 tbsp neutral oil
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 2 tsp ground ginger
- 2 tsp onion powder
- 1 tsp cinnamon
- 1 tsp allspice
- 1 tsp black pepper
- 1 tsp crushed red pepper flakes
- 1/2 tsp nutmeg
- 1/2 tsp cayenne
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1/2 tsp salt
- Pre-heat oven to 375 degrees.
- Combine all of the spices in a small bowl or ramekin.
- Toss wings with oil in a large bowl.
- Sprinkle spice mixture over wings, tossing until all are well-coated.
- Spread wings out on a foil-lined cookie sheet, skin side up.
- Bake for 20 minutes and then flip to the other side. Bake 20 more minutes.
- After the full 40 minutes, return the wings to the original side up. Turn the heat up to broil. Broil for just a minute or two, watching closely, so the skin crisps up. Areas of thick spice coverage may blacken a bit, which is fine, but don’t let the skin burn!
I know what you’re thinking… “oh great, another easy roasted chicken recipe, how original.” What it lacks in originality, it definitely makes up for with flavor. If you want more spice, through in some cayenne or your favorite hot sauce (Sriracha, Tabasco, Frank’s Red Hot, etc) or try adding some Kalamata olives (mmm… umami!) for a little twist. As always, save those bones to make a great stock in the future, you can freeze them for later. I know this is short, but I’m exhausted, my cardiac rotation is kicking my butt. Side-note: we’re open to renaming this chicken recipe as it’s probably not exactly Tex-Mex, and we’re not exactly the most imaginative recipe-namers. Leave us a creative name in the comments!
Roasted Tex-Mex Chicken
- 2 lbs of bone-in, skinless chicken portions
- 8 cloves of garlic, minced
- 1 onion, finely diced
- 1 Roma tomato, crushed
- 1 jalapeno, seeded & minced
- 1 tbsp coriander
- 1 tbsp smoked paprika
- 1 tbsp chipotle powder
- 1 tbsp oregano
- 1 tsp salt + additional to taste
- Juice of 1/2 of a lime
- Preheat your oven to 300 degrees.
- Place the chicken portions into a glass baking dish.
- Mix together all of the rest of the ingredients. Pour over top of the chicken.
- Bake the dish for ~1 1/2 hours. Confirm internal temperature of 165 degrees as per the FDA 🙂
- Serve over rice or similar.
Given all of the turmoil in the news these days, I need a break! So let’s focus on one of my favorite and non-political aspect of the Middle East – the food! If anything can bring us all together, food just might be it. Maybe if we all get together and cook for and with each other, we’ll be more focused on delicious flavors and new friendships than differences of politics, religion, and all the rest. One of my favorite authors/bloggers is Sasha Martin, who created the site Global Table Adventure says this: “…cooking has the power to help families bond, empower, and heal. What’s more, setting a global table creates compassion and understanding – which helps the world heal…” I’ve mentioned this beautiful site before… you should all go take a look. Ever since I stumbled upon her site (years ago!), I’ve been inspired by her.
The flavors of the Middle East are amazing. This recipe isn’t based on a traditional recipe that I found, but was instead developed based on delicious spices/flavors and the ingredients I had at home. The chicken comes out nice and moist, and surprisingly, the carrots might be my favorite part of the whole thing! When you eat your chicken, spoon a little bit of the braising liquid on top so you get as much flavor as possible 🙂
Braised Chicken Thighs with Middle Eastern Spices
- 4 large bone-in chicken thighs
- 2 tbsp neutral oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1/2 tsp cardamom
- 1 tsp coriander
- 1/2 tsp nutmeg
- 1 tsp turmeric
- Salt & pepper
- 1 3/4 cups chicken stock
- 20+ baby carrots
- Preheat the oven to 350 degrees.
- Salt & pepper the chicken thighs on both sides.
- In a dutch oven (or similar stove/oven-proof dish), heat the 2 tbsp of oil over medium heat.
- Once the oil is hot, place the thighs in the dish, skin side down. Leave to sear for ~6 minutes. Then flip and brown on the non-skin side for another 4-5 minutes. Once the chicken is browned on both sides, remove to the side briefly.
- Lower the heat just slightly and toss the onions and garlic into the remaining oil. Cook stirring occasionally until just beginning to brown, ~10 minutes.
- At this point, if there is significantly excess oil, drain it off.
- Add all of the spices to the onions and garlic. Cook an additional 3 minutes.
- Deglaze the dish with the chicken stock, scraping all the delicious brown bits from the bottom.
- Return the chicken and the carrots to the dish.
- Cover with the lid and place into the oven. The chicken will braise for 45 minutes.
Every time the new year rolls around, it seems like everyone makes a resolution involving weight loss, healthy eating, or general fitness. We’ve been eating zoodles for awhile now (see here, here, here, & here), but I think they’re a great way to simultaneously cut calories and add more healthy vegetables to your dinners! This zoodles dish was inspired by a recipe I’ve had saved on Pinterest for awhile now from the blog/website SkinnyTaste. On this site, you can find so many healthy recipe ideas and healthier variations of classics. Given that takeout chicken lo mein can top out anywhere from 1000 to 1500 calories per carton (obviously varying between restaurants and preparations), this homemade version will probably serve your New Year’s resolution AND your waistline well!
“Chicken Lo Mein” Zoodles
- 12oz chicken breast
- 2 med-large zucchini
- Vegetables to stir fry – options:
- Bell peppers
- Green onions
- Snow peas
- 1 tbsp neutral oil
- 3 tsp sesame oil, divided
- 1/2 cup chicken stock
- 3 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 tbsp brown sugar
- 1 tbsp grated fresh ginger
- 1 tbsp flour
- Salt & pepper
- 1 tbsp garlic powder
- Prepare the zoodles. (Click if you need more instruction.)
- Slice the chicken and your choices of vegetables.
- Season the chicken with salt, pepper, and 1 tbsp of garlic powder.
- Heat the 1 tbsp of neutral oil in a large pan or wok over medium heat. Add the chicken to the pan and cook for 6-8 minutes until no translucent spots are visible.
- Remove the chicken to the side and wipe clean if needed.
- Add 2 tsp of sesame oil to the pan and increase heat to medium-high. Once oil is quite hot, add the vegetables. Stir fry for 4-5 minutes.
- Meanwhile, whisk together remaining 1 tsp of sesame oil, chicken stock, soy sauce, rice wine vinegar, brown sugar, ginger, and flour.
- Remove vegetables to the side and lower heat to medium.
- Add sauce to the pan. Allow to warm for 2-3 minutes, stirring as needed.
- Add zoodles, other vegetables, and chicken to the pan. Cook over medium heat for ~5 additional minutes so everything is coated in sauce and vegetables are cooked to your liking.
Serving sizes depends on how many vegetables you choose to add!
We have a very specific Thanksgiving tradition… We like to steal the turkey bones. All of the bones. We gather them all up like little squirrels to take home. Sounds a little weird, but it’s the best freebie leftover you can grab! Hide those bones away in your refrigerator until you’re ready, and then you can create some stock that puts the ones you buy at the store to shame.
This is mixed poultry stock, not pure turkey stock as we’ve done in the past, because we had the bones of several smoked chicken quarters too. The same principles apply whether you have a whole turkey carcass, a bunch of chicken bones, or a combination of both.
In even better news, making homemade stock is one of the easiest things ever! It sounds a little bit daunting, but it really isn’t. Time consuming? Sort of… It’s a long process, but it’s mostly hands-off.
What You’ll Need
- A large, deep pot
- A large bowl
- Large piece of cheesecloth
How You Do It
- Place your bones in a large, deep pot.
- Cover with water.
- Bring to a boil, but then immediately reduce to a simmer. Allow to simmer, uncovered, for 6-8 hours.
- Cool, overnight if necessary. Skim fat and debris off the top.
- Return to the stove, over low heat. Once warmed through, remove the bones.
- Double-fold cheesecloth and place in a standard colander.
- Pour liquid from the pot, through the cheesecloth, into the large bowl. Do this slowly! (Two person job!!)
- Shake out the majority of the debris caught in the cheesecloth and return to the colander. Pour the liquid from the bowl, again through the cheesecloth, back into the pot.
- Repeat steps 7 & 8 indefinitely, until you feel like the liquid has completely cleared.
- Return the pot to the stove and bring to a light simmer.
- Simmer, tasting intermittently, until the flavor has concentrated to your liking.
Note – many people add fragrant, flavorful herbs and vegetables (onions, celery, etc) to the pot for the initial simmering. This will still create a lovely stock, but we really enjoy the flavor of the pure, bones only, stock.
You know that phrase “Your eyes are bigger than your stomach”? That basically describes me in a single sentence. I’d like to argue that this can be extrapolated to group pot luck settings. You know what I’m talking about… Eight friends are each bringing a contributing dish for the meal/party. No one wants to be that person who doesn’t contribute enough/as much as everyone else. But in reality, everyone is bringing a dish (or two, or five) that feeds many people, and everyone wants to taste some of everything. So at the end of the shindig, for better or worse, you’re always left with a smorgasbord of leftovers.
This raving does have a point. We were predictably victims of the too big potluck eyes for Friendsgiving. Our friend Brandon smoked our Friendsgiving turkey in his Big Green Egg. Based on the size of the egg, the boys were a little worried that the size turkey that would fit in the egg, might not be large enough to feed everyone. So we brought some chicken quarters over in the morning and smoked them after the turkey was done. [Side note: smoked Thanksgiving turkey is amaaaazing!] Shockingly, we didn’t finished the turkey, and Selim and I found ourselves in possession of an absurd amount of chicken.
Hence, we have smoked chicken in abundance for this dish. I personally would not go out and smoke a chicken just to make this recipe. Save it for a time when you have leftover smoked chicken, or snag a rotisserie chicken at the store for a substitute. Please note though, the way this is prepared, raw chicken will not be sufficiently cooked. Pre-cooked chicken is needed.
- 2 tsp neutral oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 1/2 cups arborio rice
- 3-4+ cups chicken stock
- 1/2 tsp paprika
- 1 tsp smoked paprika
- 1/2 tsp chipotle powder
- 10 oz fresh green beans, snapped in half
- 1 cup green peas
- 1 1/2 cups smoked chicken, chopped
- Using a large pan, heat the oil over medium heat.
- Meanwhile, in a small saucepan, warm the stock.
- Add the onions and garlic. Cook for 6-8 minutes. They should be soft and fragrant.
- Lower heat to just a bit. Add the arborio rice. Stir a few times to coat the rice in any remaining oil.
- Begin adding stock to the pan by the ladleful. Stir frequently until all of the liquid has been absorbed by the rice.
- Add spices and stir to coat well.
- Repeat step 5 over and over, until the rice has softened, but is still a bit al dente for eating. It took me ~30 minutes to get to this point.
- At this point, add the vegetables and chicken. Stir in a double ladleful of stock and cover. Leave covered for 3 minutes.
- Return to your previous routine of adding stock by the ladleful and stirring until rice is soft and creamy. (Your stirring may be a bit more difficult now that there’s other stuff in the pan.)
- Once the texture has softened to your liking, add the cheese. Stir to combine.
- Taste for and add salt & pepper as desired.
- Serve topped with an extra pinch of cheese on top.
Post-dinner notes: I think next time I’d add more chicken. It kind of got lost amid the rice and vegetables. I also meant to use this fancy Smoked Olive Oil, but forgot. Next time!
We’re still pretty (very!) new to this whole blogging thing. And sometimes I really want to write down and publish a recipe, because I liked it enough to have it in our repertoire, but I feel like I have very little creative to say about it. This was my dilemma with this dish. Usually I solve this problem by making Selim, who is by far and away the more creative of this pair, write the post. I couldn’t bully him into it this time, so here we are. Don’t judge too much 😉
We’ve been on a little bit of a kick recently, where we cook meat in the oven all afternoon at a low temperature. So far it’s turned out great! This mustard chicken was our latest experiment. It yielded a tasty and fall-off-the-bone chicken, plus flavorful veggies and broth to accompany it.
Oven Braised Mustard Chicken
- 1 cup dry white wine
- 4 cloves garlic, minced
- 1 cup chicken stock
- 4 tbsp spicy brown mustard
- 1 1/2 tbsp of liquid from kalamata olives (not oil)
- 10 kalamata olives, sliced
- 1 bay leaf
- 1 1/2 tsp dried rosemary
- 1 tsp paprika
- 2 turns of black pepper
- 1/4 tsp salt
- 2 bell peppers
- 1 small onion, sliced
- 5 chicken drumsticks
- Pre-heat the oven 250 degrees.
- Whisk together all of the ingredients except for the chicken, onion, and bell peppers.
- Place the onion and chicken in a casserole dish. Pour the liquid over top.
- Place in the oven, uncovered, and cook for a total of 3 1/2 hours.
- Flip the drumsticks and stir up the liquid once, about halfway through.
- Slice and add the bell peppers to the dish after three hours of cooking / with 30 minutes left.