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Posts Tagged ‘Chicken’

This is the dish that made me fall in love with my food processor. My food processor, incidentally, is a genuine antique. It is a Cuisinart, but it is so old, it doesn’t have any buttons or switches. You have to line up all the contact points to get it to process. I think its from about 1980. (The Resident Frenchman has the mid 80s button version). My mom lugged all 30 pounds of it (the thing is seriously heavy) down to New Orleans for me in her carry on luggage after buying it in a church sale for a dollar. It is a powerful food processor and is far superior to what is available these days. Moral of the story here, unless you are willing to drop a ton of money on a high end food processor, buy a vintage if you can find one. And then make this dish. It is a a great perfect processor dish. Just throw everything in, pulse to combine and that’s it!

The first time I made this, I was really doubtful that it would be good. Frankly, this isn’t the best looking dish out there. Everything combines into a, well, paste? It is sort of like a bizarro pesto. It looks really strange looking. But not everything is going to look Martha Stewart perfect. At least, that is what I keep telling myself.

A final note about the peppers. I used dried Mexican chilies because I usually cannot find jalapenos. I am not a peppers person at all, so I have little knowledge here. Use what spicy chilies you like, as long as you are aware of how spicy they are. This is a dish with a kick, but the peppers shouldn’t be the overwhelming flavor. I recommend removing the seeds if you are unsure of the strength of the peppers. And if things are too spicy, toss in some more cilantro and cashews to balance things out.

P.S. If you are one of those weird people who don’t like the taste of cilantro, I think parsley would work well here.

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Moroccan Chicken Pie

I hate chicken pot pie. I think it usually tastes mushy and, well, really just gross. So when I spotted this recipe, I was initially suspicious. It seemed a little too close to chicken pot pie. But if this is chicken pot pie, then sign me up! I loved it! The spice mix is amazing, the chicken was tender and the phyllo, well, I won’t lie. The phyllo is a pain to work with. So fragile! So flaky! So messy! But in the end, so delicious.

So, I apologize chicken pot pie. Dressed up, you can be quite tasty.

A small warning: I wasn’t kidding about the phyllo. This is a time consuming dish to make and totally should be made on Sunday afternoon when you have some extra time. Cutting, buttering and layering the phyllo is an exercise in patience, especially when you are hungry.

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This is easily the best roasted chicken recipe ever. Ever. Normally, I find roasted chicken to be seriously dry and boring. I’ve tried everything to get a good roast chicken, combining every recipe into a ridiculous amalgam. Once I used rosemary, thyme, white wine, lemons, chicken broth, lemon pepper and it was STILL dry and tasteless. Very disappointing.

But then, I found this recipe in an Epicurious Passover recipe special. Eureka! This is so-not-boring-roasted-chicken and it totally livened up a sad bread-less Passover meal. Like most Epicurious recipes, it seems a bit fussy – anything with saffron seems fussy to me – but since this is a roasted chicken, it is really quite simple.

As an aside, don’t be alarmed the next day if the sauce looks a little neon yellow/green, I think its the tumeric.

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