Chicken

Summery Vegetable Soup with Chicken

Summery Vegetable Soup with Chicken

 

Early summer is a perfect time to utilize fresh from the garden produce for light soups that are as lively and colorful as they are delicious. Freshly made soups are ideal for easy summer meals that celebrate the season’s ever evolving bounty. A beautiful soup accompanied with a crusty loaf along with a freshly made pesto (see recipe here) is a perfect summer meal in and of itself!

 

Summery Vegetable Soup with Chicken       Serves 4

  • 2 ears sweet corn
  • 2 quarts water
  • 2 bay leaves
  • handful of celery leaves
  • 1 cup diced onions, divided
  • 8 black peppercorns
  • 2 skinless boneless chicken breasts
  • 1 tablespoon olive oil
  • 1 yellow bell pepper, seeded and diced
  • 1 red bell pepper, seeded and diced
  • 1 jalapeno chile, seeded and finely diced
  • 1 cup diced carrots
  • 1 cup celery diced
  • 2 potatoes, peeled and diced
  •  sprig of Italian basil leaves, finely sliced
  • 1 teaspoon sea salt + more to taste
  • ½ teaspoon saffron threads
  • 2 tablespoons lemon juice
  • 1 lemon, thinly sliced
  • whole basil leaves as a garnish

First thing you want to do is cut the corn kernels off of the cobs and set them aside to use later. Then holding the cobs vertically in a small bowl, scrape the cobs with the back of a knife to extract the corn milk and set the milk aside to use later. Reserve the scraped cobs.

Fill a large pot with 2 quarts of water and add the bay leaves, celery leaves, ½ cup diced onions, peppercorns, the scraped corn cobs, and the reserved corn milk scrapings. Bring the water to a boil, lower the heat to a simmer, and cook for 15 minutes.

Add the whole chicken breasts to the pot and simmer for another 10 minutes. Turn off the heat and set the pot side, covered, for about 30 minutes. Then using tongs remove the chicken breasts and set them aside in a bowl to cool.

Remove the corn cobs from the pot and discard them. Then pour the contents of the pot into a fine mesh strainer set over a large bowl. Press all the liquid out of the solids. Discard the solids and set the broth aside.

Rinse out the pot and return it to the stove top, add the olive oil, and set over a medium flame. When the oil is hot add the remaining half cup of onions, the diced yellow and red bell peppers, diced jalapeno, and saute until they soften about 5 minutes. Then add the carrots, celery, and potatoes, and continue to saute for another 5 minutes. Then add the reserved broth to the pot and bring to a simmer. Cook until the potatoes are soft, but still holding their shape. Then add the reserved corn kernels.

Gently pull the chicken breasts apart and into bit size pieces and add to the both. Stir in the sliced basil and season to taste with salt. Add the saffron threads and stir to combine and simmer for another 5 minutes.

Just before serving stir in the lemon juice.

Serving

Ladle the soup into shallow soup bowls and garnish with whole basil leaves and lemon slices.

Buttermilk Marinated Roasted Chicken

Buttermilk Marinated Roasted Chicken

Buttermilk marinated chicken is an old  classic from the  American south which,to be honest, I’d mostly forgotten about. That is until I discovered  Simin Nosrat’s Buttermilk Roasted Chicken which I’ve been making almost weekly since her wonderful cookbook Salt Fat Acid Heat landed on my kitchen table. Honestly, this is a cookbook you just can’t put down. The book is as much about the joy of eating as it is about cooking. Simin’s infectious enthusiasm for food and her enlightening insights on how to cook and what to expect are gonna inspire great things happening in your own kitchen.

If you have not had a chance to see Simin’s four part TV series Salt Fat Acid Heat do be sure to do so. It is a visual feast that’s going to energizes your inner cook.

The recipe that follows is adapted slightly in that I like to divide the chicken into four parts which eliminates carving once the chicken is roasted. I’ve also included the option of adding fresh herbs to the buttermilk marinade. Otherwise the recipe is as it appears in the book. This is a roasted chicken you can count on to deliver a deeply browned crispy skin and juicy tender meat time and time again.

Buttermilk-Marinated Roast Chicken    serves 4

  • 3 ½ -to 4 pound chicken
  • kosher or flaky sea salt
  • 2 cups buttermilk
  • sprigs of fresh rosemary or thyme (optional)

 

Remove the backbone and divide the chicken into four pieces. Generously season the chicken with salt and set aside for 30 minutes.

Pour the buttermilk into a non-reactive bowl just large enough to hold the chicken and the marinade. Add 2 tablespoons of salt and the herbs if using and stir to dissolve the salt.

Brush off excess salt from the chicken and place the chicken in the marinade. Turn the chicken several times. Seal with cling film and refrigerate for 24 hours.

Remove the chicken from the refrigerator an hour before roasting.

Preheat the oven to 425 f/220 c with the rack set in the center position.

Remove the chicken from the marinade and shake off excess marinade. Place the chicken in a cast iron skillet or shallow roasting pan. Tuck sprigs of fresh herbs between the chicken pieces if using.

Slide the pan all the way to the back of the oven with the legs pointed toward the rear left corner of the oven and breast pieces pointing towards the center of the oven and roast for 20 minutes.

Reduce the heat to 400 f/ 200 c and continue roasting for 10 minutes. Then shift the pan so the legs are facing the back right corner of the oven.

Continue roasting for another 25 to 30 minutes until the chicken is well browned all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.

When the chicken is done remove the pan from the oven, lightly cover with foil, and let the chicken rest 10 minute before serving.

Note: If you don’t have buttermilk substitute plain yogurt.

 MoroccanSpiced Lemon Chicken

MoroccanSpiced Lemon Chicken

 

Moroccan food is a perfect choice to serve for a casual supper for a crowd. The aromas, flavors, and colors of the Maghreb all magically spring to life right in front of your guests eyes. For me Moroccan food satisfies all the hallmarks of a truly world class cuisine as well as being food that almost anyone can master right at home in their own kitchen. Like other regional Mediterranean cuisines the emphasis in Moroccan cookery relies on traditional foods and flavors that highlight locally grown produce along with a modest, but assertive, use of poultry, meats, and fish. Harissa is then the tie that binds any Moroccan meal together.

 

Harissa’s is a rich earthy red chile laced sauce found all over Morocco. (see recipe here). Always on hand in my kitchen as it will most likely be in yours once you have tasted it. Make your own. I promise you, you will become addicted.

 

Moroccan meal with Spiced Lemon chicken

Moroccan food really is easy to prepare, mostly in advance, with only a few final flourish that won’t leave you frazzled and exhausted just as your guests arrive. I have included the menu for a Moroccan supper for twelve that I recently cooked for a friend’s birthday party. The flavors of Morocco were duly relished by all!

Summer Moroccan Supper

Hummus (see recipe here) with Bread Sticks

Spiced Moroccan Lemon Chicken

Harissa

Roasted Pumpkin with Red Onions & Roasted Spiced Cauliflower

Couscous

Smoked Eggplant with Garlic Flat bread

Dessert

Fresh cherry frangipane Tart (see recipe here)

 

Moroccan Spiced Lemon chicken     serves 4

  • 4 boneless organic chicken thighs
  • 1 onion, finely diced
  • 3 garlic cloves, finely grated
  • 2 tablespoons finely grated fresh ginger root
  • 1 tablespoon toasted cumin seeds, coarsely ground
  • 1 tablespoon toasted coriander seeds, coarsely ground
  • 1 teaspoon toasted black peppercorns, coarsely ground
  • ½ teaspoon ground turmeric
  • 2 teaspoons sweet paprika (Spanish if available)
  • ¼ to ½ teaspoon chile flakes
  • 2 teaspoons sea salt, divided
  • 2 tablespoons fresh squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 cups stock (or water)
  • 1 lemon 1 tablespoon honey
  • roasted red chile strips (optional)

In a large non-reactive bowl combine the onions, garlic, ginger, cumin, coriander, black pepper, turmeric, paprika, chile flakes, 1 teaspoons sea salt, lemon juice, and olive oil. Mix until combined.

Add the chicken thighs to the bowl and massage the marinade into the thighs. Flatten the contents of the bowl so the thighs are completely submerged in the marinade. Cover with cling film and set aside for at least an hour or refrigerate for several hours.

Trim the ends off the lemon and thinly slice the lemon crosswise into rounds. Place the rounds in a skillet in a single layer and add water to just cover. Sprinkle with 1 teaspoon salt and place the skillet over medium heat and Simmer for 5 minutes.

Remove the skillet from the stove and drain off the water. Drizzle the honey over the slices and set aside to use later.

Preheat the oven to 400 f / 200 c Adjust the oven rack to the upper half of the oven.

Bring the marinated thighs to room temperature if they have been refrigerated.

Place the thighs, skin side up, in a deep baking tray or oven proof dish. Pat the remaining marinade over and around the sides of the thighs. Add enough stock to the tray to come about half way up the sides of the thighs. Transfer to the oven and roast for 15 minutes.

Divide the prepared lemon slices in half.

Open the oven, rotate the tray, and place lemon slices on top of thighs. Garnish each thigh with strips of roast red chiles (optional). Close the oven door and roast another 15 minutes.

Then remove the tray from the oven and pour the remaining cooking liquid into a small saucepan. Cover the chicken lightly with foil and set aside to rest.

Place the saucepan of cooking liquid on the stove top and add an additional cup of stock to the pan. Set the pan over medium high heat and cook until reduced by half.

Serving:

Plate the thighs and spoon pan juices over the thighs.

As suggested, serve with roasted pumpkin (see recipe here) and spiced roasted cauliflower (or other seasonal vegetables), couscous, and harissa as pictured. Place the reduced pan juices in a bowl placed on the table for ladling over all.

Angel Hair with Asparagus and Lemon

 

In Italian  capelli d’angelo con asparagi e limone  has such a lovely melodic lilt to it that conjures up sun drenched plates of pasta bursting with all the essential fresh flavors of a summery pasta served up in the Italian countryside. Italians have such a lovely way with food that deliciously captures elegance in simplicity.

This is a very simple dish to prepare and an ideal way to take full advantage of summer’s farm to table garden fresh herbs and produce. I have included chicken in this recipe, but is entirely optional. This is a pasta that shines either way.

 

Angel Hair with Asparagus, Lemon, and Fresh Herbs  Serves 4

  • 2 plump chicken breasts, poached (optional)
  • 12 oz organic young asparagus stalks, trimmed, steamed, and cut into 2 inch pieces
  • 6 oz dry angel hair pasta
  • 1/3 cup good quality Italian olive oil
  • 2 lemons, zest and juice
  • ¾ cup finely grated Parmigiano Reggiano
  • sea salt and freshly ground pepper
  • 4 garlic cloves, peeled, thinly sliced lengthwise, and again crosswise
  • 1 tablespoon butter
  • 3 tablespoons thinly sliced Italian parsley leaves
  • 2 tablespoons whole baby mint leaves
  • wild rocket (arugula) leaves

If you plan to include poached chicken in the recipe prepare it in advance. Fill a medium sauce pan three quarters full of water. Bring water to a full boil, add a teaspoon of salt, and put the breasts in the pot. Bring back to a boil, lower to a simmer and cook about 15 minutes. Remove the pan from the heat, cover with a lid, and set aside for 30 minutes. Then transfer breasts to a bowl to cool. When cool enough to handle, pull the meat apart into bite size strips. Place in a bowl, cover with cooking broth, and set aside, or cover and refrigerate for later use.

Likewise steam the asparagus in advance. Place the trimmed asparagus in a steamer tray, cover and steam until the asparagus is tender, but not limp. Allow to cool, then cut into 2 inch pieces and set aside.

Place a stock pot three quarters full of water on the stove over high heat and bring to a full boil. Lower the heat to a low simmer and hold until you are ready to cook the pasta.

While the water is heating combine the olive oil, about three quarters of the lemon juice, and the Parmigiano in a mixing bowl. Whisk until well combined and the cheese is incorporated. Taste and season with salt and pepper, and more lemon juice if needed to taste. Set aside.

When ready to cook the pasta turn the heat back up to high. When the water reaches a rolling boil add a tablespoon of salt. Stir and add  the angel hair. Stir until the pasta separates and floats freely in the boiling water. Cook about 8 to 10 minutes, stirring now and again, until the pasta is al dente.  Drain the pasta in a colander just before you are ready to combine it  with the sauce .

Place a large skillet over medium heat and add the butter. Once the butter is melted and bubbling add the garlic and saute 1 minute. Then add the poached chicken and saute 3 minutes. Add the asparagus and toss. Reduce the heat to low and pour the olive oil lemon juice cheese sauce over all and toss 1 minute. Add the drained pasta and toss until evenly coated with sauce. Add the parsley, mint leaves, about a tablespoon of lemon zest, and toss until well to combined. Taste and season as needed.

Angel Hair with Asparagus and Lemon

Angel Hair with Asparagus and Lemon

Serving:

Transfer the pasta to a large serving bowl or individual pasta plates. Try to arrange most of the asparagus on top of the pasta. Place wild rocket on top in the center, add some lemon zest and serve! The pasta needn’t be piping hot. Warm rather than hot brings out the freshness of the combined flavors.

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