Chicken Pieces Recipes
Delicious chicken pieces recipes recipes from www.nonnascooking.com
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Braised chicken feet in black bean sauce
Braised chicken feet in black bean sauce | This much-guarded recipe is one that many Cantonese chefs and cooks take to their graves. We’ve pieced together this recipe from a variety of sources. The chicken feet are first deep-fried, then plunged into iced water for 2 hours to make them ‘puff up’. Then they’re braised to infuse flavour and achieve a succulent texture. For maximum flavour, marinate the chicken feet overnight.
Flemish rabbit carbonnade (carbonnade de lapin à la flamande)
Flemish rabbit carbonnade (carbonnade de lapin à la flamande) | Stage 5 – Ypres/Arenburg Porte du Hainaut: A carbonnade is a meat-and-onion stew cooked in beer. Our recipe features rabbit, but it can also be made with beef or chicken. It’s a superb Belgian dish that’s full of wonderful flavours. For this recipe, ask your butcher to prepare the rabbit by cutting it into pieces.
Masoor dal | One staple ingredient that tends to have a place in my pantry is masoor dal, otherwise known as the red lentil. It actually only becomes the red lentil after the green-brown skin is removed, revealing that bright salmon colour. When I'm craving a bit of spicy stodge, I can't go past this recipe for masoor dal. It’s perfect on its own with some flatbread or brown rice, or with a piece of grilled chicken that has been marinated in similar spices. This North Indian classic is
King's chicken curry
King's chicken curry | This chicken curry by Peter Kuruvita isn't your average curry thanks to the addition of a small piece of sandalwood. "The recipe was found on an old palm leaf and transcribed into a book called Food of the Ancient Kings" says Peter. While in Sri Lanka it's possible to source fresh sandalwood, a few drops of pure sandalwood oil will give the same unique flavour.
Pork, sweet potato and miso soup (tonjiru)
Pork, sweet potato and miso soup (tonjiru) | This porky soup is a hearty winter dish that’s popular in Japan – you could make it using chunks of pork belly or small pieces of pork spare ribs cut through the bone, but you’d need to increase the cooking time accordingly. You could even use pieces of chicken thigh fillet; this is a highly adaptable recipe. For a meal in a hurry, you can’t beat using the frozen, thinly sliced pork belly you find in the freezer section of good Asian grocers. It’s bri
Garam masala and coconut chicken
Garam masala and coconut chicken | The whole chillies impart a subtle heat to this mild chicken dish, however if you like it hotter, you can always finely chop them and add to the pan with the curry leaves. Marinate the chicken pieces the night before and all the not-so-hard work in this recipe is done.
Chicken tikka masala
Chicken tikka masala | This dish was most likely invented in English kitchens by chefs from the subcontinent - either Pakistan or Bangladesh - though no-one seems entirely sure. Spicing varies from recipe to recipe, but the use of tomato, cream and nuts, working to thicken and enrich the sauce, is consistent. Strictly speaking, the chicken pieces should be cooked in a tandoor oven, but grilling works just as well. The same ingredients and method can be applied to lamb and fish as well.
Gai tod nahm prik pao
Gai tod nahm prik pao | Deep-fried chicken, or gai tod, is something of an obsession in Thailand. Sold from street carts, the chicken pieces – often wings or small drumsticks – are marinated in a mixture of spices and aromatics, and then dredged in rice flour, which lends an extra crispness, before being fried. This recipe is inspired by a dish from much-loved Sydney restaurant Chat Thai. After being fried, the gai tod is wok-tossed in a sauce of nahm prik pao, or Thai chilli paste. For ease, we
Freekeh with chicken
Freekeh with chicken | Similar to the popular dish riz a’djaj (poached chicken served on rice), this recipe uses toasted freekeh wheat with its distinctive nutty taste. The wheat is cooked slowly like a risotto with chicken stock, minced meat, spices and onion until it is soft and flavoursome. The dish is then piled high onto a serving platter and served with poached chicken pieces, Syrian truffle (if available), pine nuts and almonds.