Chicken Burritos with Salsa Verde

I’ve had Mexican flavors on my mind lately, and with Cinco de Mayo approaching, it only seemed appropriate to make a distinctly Mexican-inspired burrito. These burritos include shredded chicken, freshly made salsa verde, a mild, Spanish goat cheese, and roasted poblano peppers, which all together, amounted to a new must-make-this-again-soon recipe.

I’d heard of tomatillos before, but had never actually tasted or seen one hands on. When I ran into them, I couldn’t help but just grab a ton of them without a clue as to what I would do with them. If you’ve also never worked with a tomatillo, they look kind of like small, green tomatoes with a papery wrapping (like a head of garlic). After a little thought, the most obvious thing struck me (another new thing for my tastebuds): salsa verde!

Now tomatillos are not tomatoes and salsa verde is a salsa that has no tomatoes (tomatillos are the star of the show), and in… click to read more…

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Moroccan Lemon & Olive Chicken

This is my second venture into the world of Moroccan flavored food (the other part: a delicious side of tagine veggies) and was the original dish that prompted me to start preserving lemons. A whole chicken is braised and simmered in an herby, lemon-olive sauce, and is then cooked in a tagine for a delicious, savory meal.

Lemon & Olive Chicken (breast meat)

The dish sounds pretty simple and the name, also, simple–simple enough that you might doubt the flavors. I mean, yeah, lemons are good and olives are good, its a curious pair, but will it really go anywhere?

Well, I really can’t do the chicken justice–the combination of lemons and olives simmering in a slow heat, somehow, some way, brings out the best of those two to create something new and exciting. They just sort of merge into one harmonious taste. The chicken itself is spiced in a… click to read more…

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Apple Chicken Curry

I know this one sounds like an odd combination, but somehow, innocent, autumnal kind of ingredients (apple, apple cider, cinnamon, white wine, dijon, golden raisins) come together to produce a curry that could stand up next to any other traditional chicken curry flavor-wise. And so today, we have apple chicken curry.

Apple Chicken Curry

I wanted to make chicken that somehow went with apples, but I had a tough time coming up with something that appealed to me. I wrote down a long list of things that I thought would go well with apple and then started whittling it down until there was a collection of things that seemed harmonious together. From there, I just took all of those ingredients out and just sort of went with it–since ginger and cardamom were involved, why not try to do something with some Indian flare to it? And so I started working in other Asian flavors, such as kasoori methi (a.k.a. fenugreek), and that… click to read more…

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Mojo Chicken Burritos

Who doesn’t love a good burrito?

Mojo Chicken Burrito

Like burgers, I think burritos get a bad rap (no pun intended). For this dish, I wanted to have something that was still hearty and scratched that Mexican-flavor itch, but I also wanted it to be fresh and flavorful, not greasy and drowning in muddled flavors hidden under some ground beef slurry.

The end result was very fresh and flavorful: I rubbed a chicken down with some pretty strong, savory spices (think cinnamony, limey adobo) and roasted it. This was then chopped and pulled into tender chunks of juicy meat. By itself, this was tasty, but a burrito just cries out for salsa, or at least some kind of sauce. Since beef wasn’t in the cards today, I thought a mojo sauce would be better for chicken than a tomato-ey salsa (mojo is typically a largely citrus-based sauce, if you’ve never had it. Sweet, acidic, and very… click to read more…

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Apricot Date Stuffed Chicken Poached in Saffron Cream Sauce

This dish was really rich and tasty. The chicken was juicy and soft (on account of being poached) while the filling was a bit more honeyed and crunchy in texture, being filled with apricot, dates, and almonds. The sauce was also the poaching liquid: a creamy spiced broth teeming with saffron. All of these individually strong flavors paired together in a surprisingly harmonious way.

Chicken Poached in Saffron Cream Sauce topped w/date & fig, served w/cranberry rice

This dish was kind of a hodgepodge of ingredients–after making rugelach, I had some ingredients on hand that I normally don’t (apricot preserves, dates) and I just felt compelled to use them for something completely different. Once I got out of the dessert frame of mind, I came up with this. Describing the dish to my wife ahead of time was greeted with skepticism: there were a lot of flavors and many of them were sweet (she has a thing against sweet and meat). I was also feeling… click to read more…

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Apple Roasted Cornish Game Hen with Orange Cranberry Mustard Sauce

Thanksgiving has come and gone, but roasted birds still feel seasonally appropriate. Today, I roasted some Cornish Game Hen with a sweet and herby apple flavor and topped it off with a tangy orange cranberry mustard sauce.

Apple Roasted Cornish Game Hen with Orange Cranberry Mustard Sauce

I’ve had it in my head all week that I wanted to cook quail. Granted, I’ve never had quail before and I don’t even know what it is I’d like to do with it, but I wanted it. Well, they were impossible to find so I settled on Cornish Game Hens, which is still a bird I’ve never worked with before, but it wasn’t quail, so I was little peeved. I then hit up my pile of recipe books for inspiration to see what I could do with these, and there was close to nothing there (and what was there really didn’t sound terribly interesting). So my bad mood began to develop a little further. I sat and I planned, but nothing… click to read more…

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