Tag: chicken

Harissa Chicken – Fast, Delicious, Healthy

This recipe is so simple, it’s almost embarrassing – but the flavor is an embarrassment of riches. If you want a flavorful sauce to serve along side the chicken, just take 1/4 cup of olive oil, and whisk in 1 tablespoon North African Spice Rub. Harissa Chicken – Fast, Delicious, Healthy Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serve 4-6 Harissa is a very common spice blend found in Northern Africa. You can use this same recipe with any number of spice blends. For extra flavor, make pockets under the skin, and pour some spice blend into the area between the skin and meat. Ingredients – One free-range chicken, 3 to 6 pounds – 2 tablespoons butter – Kosher salt and freshly ground black pepper to taste – 3-4 tablespoons Serious Foodie North African Rub Instructions Rinse the chicken and then dry it well with paper towels. Rub the chicken with the butter and then liberally sprinkle with the Serious Foodie North African Rub (click HERE to order on-line); sprinkle rub inside the cavity. Let sit in refrigerator for up to 1 hour, or overnight. Preheat the oven to 450 degrees. Salt […]

Crispy Baked Chicken Wings with Mango Sauce

A Great Tailgate Recipe - We love the tasty flavor of crispy chicken wings, but we hate the thought of deep frying anything.  Here we show you how simple it is to make amazing wings using the sweet & spicy Serious Foodie Mango/Aji Amarillo sauce (click HERE to find the Serious Foodie sauces), or any sauce you like. The Serious Foodie Pomegranate sauce, Mexican Mole, Korean, or the Blood Orange/Aji Panca sauce also work well with this recipe. Crispy Baked Chicken Wings with Mango Sauce Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 50 mins Total time: 1 hour Serves: 6-8 people Ingredients - 5 pounds chicken wings, tips removed, drumettes and flats separated - 2 tablespoons vegetable oil (preferably safflower oil) - 1 tablespoon salt - Freshly ground black pepper to taste - 1 jar Serious Foodie Mango/Aji Amarillo sauce Instructions Preheat oven to 400 F. Set a wire rack inside each of 2 large rimmed baking sheets. Place the wings in a large bowl; toss with the vegetable oil. Add the salt and pepper, then toss again. Divide wings between the prepared racks and spread out in a single layer. Bake wings until the skin is [...]

Grilled Mango Chicken

We like simple – especially if we get delicious and elegant at the same time.  The Serious Foodie South Pacific Mango/Aji sauce has the sweet of mango combined with tangy of fresh lime and spicy of two exotic peppers – aji Amarillo and aji crystal, a pepper we first found in Hawaii.  The spicy peppers are in balance with all the other flavors, so that the final result is only a hint of heat, with the exotic flavors of the peppers coming through. While you can use whole chicken or chicken breast, we found that the best way to enjoy this sauce is with chicken thighs. Grilled Mango Chicken Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: Serves 4 Ingredients 8 chicken thighs, bone-in, skin removed Lime wedges 2-3 tablespoons olive oil Salt and pepper to taste 10 oz. Serious Foodie Mango/Aji Sauce (click HERE to purchase online). Instructions Pat the chicken dry with a paper towel. Squeeze lime juice over all the chicken, then rub each piece with some olive oil. Salt and pepper to taste. Grill or pan sear the chicken over medium heat. When seared on one side, turn over, and spread […]

Simple Chicken Mole

[vc_row][vc_column width=”1/1″][vc_column_text] Making a Mexican mole sauce can be a daunting task – some having over 20 ingredients, and taking a day to make.  Our Serious Foodie Mirasol Mole Cooking Sauce takes out all the hassle, and gives you no excuses for trying this wonderful sauce  (click HERE to purchase on line). The star ingredient of this sauce is the medium hot mirasol pepper, a native Mexican variety that is mostly dried before use.  Mirasol means ‘looking at the sun’ in Spanish and describes the erect nature of the pods which grow on a compact plant.  Besides being an attractive plant, the mirasol pepper has a unique flavor of strawberry.  This flavor works exceptionally well with the touch of chocolate that is a key ingredient of any mole sauce.  A good mole will have only a hint of chocolate. This dish had outstanding flavor, and was also ridiculously simple to make.  We suggest pairing the meat with either rice & beans, or our quinoa with mole sauce recipe (click HERE to see the quinoa recipe). [/vc_column_text][vc_separator color=”grey” align=”align_center”][/vc_column][/vc_row] Simple Chicken Mole Author: Mr. Serious Foodie Prep time: 10 mins Cook time: 40 mins Total time: 50 mins Serves: Serves 4 […]

Coq Au Vin Blanc – A Bird of a Different Color

Coq au Vin always conjures up deep seated emotions and lively, if not loud, conversations on who has the best recipe. It is one of the most ubiquitous French comfort (bistro) foods, probably best defined by the classic Julia Child recipe – which we have done on many occasions. This dish can be found in almost every region in France, with variations based on the availability of ingredients – but most importantly the wine from the region. Bar none, the wine is the most important part of the dish.  We’ve used Burgundy, Côtes du Rhône, and tried Bordeaux blends for the classic red version.  The traditionalists will insist that true coq au vin must be made with red Burgundy wine. You don’t need to spend a fortune on the wine, but the rule of thumb is always this: only cook with wine that you’d drink.  And we won’t tell anybody if you use a California pinot noir. While researching recipes, we found a number of interesting variations: in Provence, they include tomatoes, red peppers, black olives and extra garlic, ; in Normandy, they replace the wine with cider.  We across an interesting recipe in the Wall Street Journal (click HERE for […]

A New Take on Chicken with Lemon, Olives, and Capers

We have made versions of this recipe for quite a few years, and it is close to a classic recipe.  When we came across a bottle of preserved Meyer lemon (Lulu Gourmet, found at Sur La Table), we thought we’d take a shot at updating this classic recipe.  This recipe would probably work with regular preserved lemons, but the Meyer lemons definitely took this dish up a notch. Ingredients 4 chicken breast halves, or 8 thighs (or a combination) All purpose flour (about 3-4 tablespoons for dusting) Italian seasonings (we use the Serious Foodie Sette Erbe) 4 tablespoons olive oil, and 1 tablespoon butter 1 cup halved cherry tomatoes 1 cup dry white wine (Soave works well in this recipe) 1/2 cup sliced pitted green Sicilian olives (or other brine-cured green olives) 2 tablespoons drained capers 1 1/2 cup chicken stock Juice and zest from 1/2 Meyer lemon 1 piece preserved Meyer lemon, finely diced Salt and pepper 2 tablespoons butter 2-3 tablespoons chopped fresh parsley Directions Sprinkle chicken with salt, pepper and the Italian seasonings.  Dust the chicken pieces with flours, and shake off any excess. Heat oil and 1 tablespoon butter in a large skillet over medium high […]