Asian-Style Chicken Stock

The best soups, stews, and sauces generally start with a great stock. A stock or broth is a cooking liquid made by simmering animal bones or meat, seafood, or vegetables in water for an extended period of time. Nowadays you can find decent stocks on grocery shelves. This makes it easy if you are short of time. To get a really great taste, however, you must make your own stock.

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Chicken Tagine

For the past few weeks I have been harvesting quite a bit of zucchini from our garden. Let me tell you it was a battle to grow these zucchini! First we were fighting off deer. We put up a fence. Then came rabbits. We had to add a layer of chicken wiring to keep those critters away. Now we have mole problem. I think we have called truce with the mole.

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Nepali Chicken Curry

Growing up in Bangladesh we ate curries for most meals. Having been a chef for many years I learned how to make many other countries’ curries, like those from Thaliand, China, Japan, India, Sri Lanka, and Indonesia. Something I never tried — until now — is a curry from Nepal.

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Mexican-Inspired Grilled Chicken

I’ve never celebrated Cinco de Mayo in the past. Working as a chef is quite demanding! Now, I finally have the opportunity. I made sure this year’s meal would be remarkable. The menu I created included pork carnitas, grilled chicken, pico de gallo, guacamole, and my special house sauce. My husband thought the chicken was really good so I had to share the recipe with you!

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Ingredients

  • 3 lbs. or 6 pieces of chicken thigh, bone in and skin on, excess skin and fat trimmed
  • 1 tsp. lime zest
  • 1 tbsp. lime juice
  • 1 tbsp. or 4 cloves of garlic, minced
  • 2 tbsp. green onion, thinly sliced
  • 1 tbsp. fresh oregano, leaves only
  • 1 tbsp. cilantro, chopped
  • 1 tsp. salt
  • 1/2 tsp. chili flakes
  • 1 tsp. each cumin and coriander powder
  • 3 tbsp. oil
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Instructions

Remove the chicken thighs from their packaging, trim of excess fat and skin from the thighs. and pat them dry with paper towels. Transfer the thighs to a baking dish. Drizzle lime juice and sprinkle lime zest all over the the chicken thigh rubbing the juice and zest into the chicken to coat.

Place oregano, 1 tbsp. of the green onion, cilantro, salt, cumin, coriander, chili flakes, and the oil to a small food processor or a blender. Make this into a ruff paste.

Pour the blended mixture over the chicken thighs. Make sure the chicken is well coated on both sides with the herb mixture. Leave the chicken to marinate for at least an hour. You can also marinate the chicken over night covered in the refrigerate overnight.

If you marinate the chicken overnight, make sure to bring out the chicken at least an hour before cooking. You can grill the chicken indoor, outdoor grill, or broil in the oven. This process can take 35 to 45 minutes depending on the thickness of the thighs or the type of cooking method you choose.

If in doubt, use a food thermometer to check if the internal temperature has reached 165 degrees Fahrenheit. Always check the thickest part of the meat.

I like to serve this chicken over cooked rice with side of sautéed veggies!

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Serves 6

Did you make this dish? I’d love to know how it turns out! Feel free to like this post and comment or use the hashtag #globaldinein on Instagram. If you would to be notified of upcoming posts, please consider subscribing to my blog!