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Use extra stock in place of water for the most flavorful rice and grains.
- 8 bone-in, skin-on chicken thighs (about 3 pounds)
- Kosher salt and fresh ground pepper
- 4 tablespoons vegetable oil
- 3 large shallots, thinly sliced
- 3 garlic cloves, thinly sliced
- One 2-inch piece of ginger, peeled and julienned
- 1/3 cup packed light brown sugar
- 1 cup Swanson Chicken Stock
- 3 tablespoons rice vinegar
- 1 tablespoon pomegranate molasses
- 1/2 cup pomegranate arils
- 1/2 cup fresh cilantro leaves
In a large high-sided skillet, heat 2 tablespoons of oil over medium-high. Season chicken with salt and pepper. Working in two batches add chicken to skillet. Sear, turning to brown all over, about 2 minutes per side. Remove to a plate. Pour the oil out of the skillet and discard.
Return skillet to medium. Add remaining 2 tablespoons oil, shallots, garlic, and ginger; cook, stirring, until softened, about 1 minute.
Pour ¼ cup stock in the pan and add brown sugar. Boil, stirring frequently, until deep golden in color, about 5 minutes.
Carefully and slowly, pour the remaining ¾ cup of stock into the skillet. Stir in the vinegar, fish sauce, and pomegranate molasses. Bring to a boil, and return chicken to skillet, skin side down. Reduce to a simmer, and cook for 10 minutes. Turn chicken and continue to cook, basting occasionally, until the sauce thickens and the chicken is cooked through, about 10 minutes more.
Transfer chicken to a platter, drizzle sauce over, and top with jalapeno, pomegranate arils, and cilantro.
Korean Gochujang Wings
The biggest football day of the year is coming up. And although I’m not much of a football fan myself, I live in Boston, where ambivalence about sports during playoff season is practically a crime.
I may not have strong feelings about what’s happening on the TV, but I do feel strongly about what’s on the table during the game. Chili, guacamole, cornbread, pizza, loaded nachos, and wings abound—it’s like junk food heaven. But just because we associate these foods with stadiums, huge crowds, and fryolators doesn’t mean they have to be tired, or even unhealthy.
Take wings, for example: If you marinate them in an exciting, Asian-inspired sauce, then bake them instead of frying them, you could almost consider them gourmet.
This recipe does just that, and takes its inspiration from Korean flavors. The sauce is primarily a mixture of gochujang—a spicy Korean red pepper paste—and pomegranate molasses, which adds tang and depth of flavor in addition to sticky sweetness. A few other strong flavors: Fresh ginger, honey, and umeboshi plum vinegar round out the intense sauce for a balanced, spicy-sweet chicken wing.
Tossing the sticky wings in toasted sesame seeds and chopped cashews after baking gives them a bit more crunch, and adds another element of flavor.
One other thing? The Big Game doesn’t have to be all about beer, either. In fact, the sight of a few nice bottles of wine set out amongst the cans and beer bottles will almost certainly be a relief to a few of your fellow game-watchers (it always is for me!).
If you’re serving these wings, the La Crema Sonoma Coast Pinot Noir is a great pairing. The pomegranate notes in both the wine and the wing sauce will complement one another, and the Pinot Noir’s relatively light body makes it a good choice for serving with spicy food.
This post is in part of our ongoing sponsorship with Sabra. We are grateful for their partnership as it allows us to continue providing valuable free content to you.
It feels a little strange to stand in this space I have created with my hands. To run my hands across the studios smooth wood countertops that I have oiled and the glossy snowy cabinets that had just weeks ago littered my floor in a seemingly endless sea of boxes.
There have been helping hands as well to be certain, my husband and father have come in to my aid when I physically couldn’t do things by myself. And the grandma’s and aunties have swooped in to take my children for playdates more times than I can count.
But unlike so many of our home projects where I rely on the guys to do the bulk of the “hard stuff” or simply leave the task in their hands entirely, almost all of this project has been brought to life from a deep vision and these two rather small hands.
I have ripped shelves off walls, assembled cabinets, prepped and refinished a concrete floor by myself with acid etching chemicals and an angle grinder. I’ve hung lights and learned how to use a nail gun to hang giant sheets of beadboard. I learned (out of sheer impatience) to overcome my hesitations and drive my own trailer around town. I am queen of the jigsaw and the chop saw and master of the stain brush. Check out behind the scenes pictures here. And after it’s all said and done….I feel incredibly empowered.
Of course it’s not all quite finished…the sink and dishwasher arrived this weekend and I am eagerly awaiting the day when I no longer have to haul the days dishes home and back in baskets and my trusty retired roasting pan. Half the shelves are still waiting to be painted and there are curtains left to be hung and lights to be installed.
Yet in the midst of this uncompleted season…it is time! This week the new site design will be finished and products must be photographed. And then the shop will be launched on Sunday. The kitchen is finished enough to start shooting videos and new head shots (cue all my nerves at once.)
The studio room is arranged and props are unpacked. Posting back here to the blog has begun again in earnest which means groceries and recipes and delicious vats of Sabra‘s fantastic greek yogurt dips and ridiculous amounts of dishes are flowing again.
I am so proud of what we have accomplished so far and so excited to see what the next year holds in store.
Let’s talk food though shall we? These crispy oven baked chicken wings have been something I have been working on perfectly for a while now and I have to say I am incredibly thrilled with how they turned out. After reading a Cooks Illustrated article on using baking powder to help them crisp up and an article on a long overnight process of air drying them in the fridge I came up with this compromise in technique. Basically we quick dry them in the oven at a low temp and then toss them in the baking powder and blast them at high heat.
This slow cook at first renders some of the fat down (but not too much!) and dries the skin and the baking powder creates this crispy light bubbly texture in the coating that is perfect for catching sauce. I smothered them in my new addiction…sticky honey garlic sauce and dunked them in Sabra’s Farmer’s Ranch Greek Yogurt Dip.
Sweet, sticky, tangy and creamy all at once? I’m in heaven right now.
And in case you were wondering…you probably want to buy two containers of this ranch dip because it’s fantastic. I haven’t eaten ranch regularly since I was a kid because hello MSG in my yummy little packet of mix and I’m apparently too lazy to make my own ranch.
This ranch dip however? It’s made with all real ingredients and my favorite addiction….greek yogurt. It’s got all that creamy goodness I remember as a kid and yet it is way better for you (like 100 calories less a serving good for you). Plus it has chunky vegetables right in the dip! Sabra does it again with a staple in our household. Veggies, sticky chicken wings…you name it this is my new go to dipping sauce.
As if my glowing endorsement of it is not enough to convince you our friends at Sabra are also giving out $2 off coupons so you can give it a try yourself! Snag a coupon here and make these wings for somebody you love this week.
Sticky soy-glazed meatball skewers
Recipe for sticky Japanese-inspired (tsukune) soy-glazed meatball skewers.
Sticky soy-glazed meatball skewers
- 500 gm minced chicken thigh
- 200 gm minced pork
- 35 gm (½ cup) panko crumbs (see note)
- 4 shiitake mushrooms, very finely chopped
- 1 tbsp finely grated ginger
- 1 tbsp dark soy sauce
- 1 tbsp cornflour
- 7 spring onions, 3 thinly sliced, 4 cut into 4cm-5cm batons for skewers
- For brushing: vegetable oil
- To serve: roasted sesame seeds
- 60 ml (¼ cup) each soy sauce and mirin
- 2 tbsp caster sugar
- 2 tsp finely grated ginger
- 1 tsp brown rice vinegar
Note Panko crumbs, Japanese breadcrumbs, are available from Japanese grocers and select supermarkets and delicatessens. If they're unavailable, substitute dried breadcrumbs.
Drink Suggestion: Well-cellared riesling. Drink suggestion by Max Allen
Thai-Style Chicken Satay With Peanut-Tamarind Dipping Sauce
In American Thai restaurants, satay is the grilled chicken dish you're most likely to find on the menu. Our version is marinated with coriander, white pepper, palm sugar, garlic, ginger, shallot, turmeric, lemongrass, and a handful of other ingredients, and served with a tamarind-peanut dipping sauce.
The Pomegranate Recipes You Want And Need Before Their Season Ends
We can't think of a crazier thing to call a pomegranate than a "forbidden fruit." Although it's been speculated that the pomegranate may have been the fruit referenced in the story of the Garden of Eden, we can say for certain that if pomegranates were actually forbidden the world would be a far less delicious place. While Persian cuisine and neighboring food cultures have long embraced the pomegranate's sweet-tart flavor, it's just starting to make a splash in our own home cooking.
If the work of de-seeding a pomegranate is keeping these fruits out of your life you should know: it isn't nearly as hard as it sounds. And yes, you really can do it in three seconds. Just in case you've never cracked open a pomegranate of your own, check out how gorgeous they are on the inside.
Don't you want that in your life? We thought so. We've got just the recipes to help you make that happen below -- highlighting the incredible versatility of this beautiful fruit. From breakfast to cocktails and dinner to dessert, either pomegranate arils or pomegranate juice make an amazing addition of acidity, sweetness and color.
Sticky Pomegranate Chicken with Jewelled Quinoa
Wow – the tangy, sweet, mouth-watering glaze you get when cooking the chicken is out of this world. You can cook the chicken straight away but if can do some advance planning it’s definitely best to leave it overnight to marinade. Chicken thighs are best as they stay nice and juicy, and opt for larger ones if possible. As with any meat do choose high quality as the flavour and end result will be well worth it.
The super colourful, super healthy salad pairs well with the chicken, and if there happen to be any leftovers, stir through some feta and enjoy as a lunch the next day.
Time taken: 1 hour 15 plus 30 minutes (minimum) marinating
- 8 decent-sized chicken thighs, boneless
- 3 tbsp pomegranate molasses
- 2 tbsp tomato puree
- 2 cloves garlic, crushed or grated
- juice ½ lemon
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp sugar
- 2 tbsp olive oil
- handful of pistachio nuts, roughly chopped
- 200g/7oz quinoa
- 500ml/18floz vegetable stock
- 4 tbsp pomegranate seeds
- 4 spring onions, finely chopped
- 2 stalks celery, finely diced
- ½ cucumber, seeds removed and finely diced
- 1 red pepper, seeds removed and finely diced
- 3 tbsp extra virgin olive oil
- juice of 1 lemon
- large handful each of mint, parsley, coriander, chopped
- flaked sea salt and freshly ground black pepper
Mix the chicken with the pomegranate molasses, tomato puree, garlic, coriander, cumin, sugar, lemon juice and olive oil. Leave to marinade in the fridge for about 30 minutes or over night if you have the time.
Put the quinoa in a saucepan and cover with the stock. Bring to the boil and cook at a fast boil for 2 minutes. Cover with a lid and cook on low for 10 minutes, without removing the lid. Remove from the heat, keeping the lid on, and sit for 5 minutes. By now the quinoa will have absorbed all of the stock and will be light and fluffy when you run a fork through to separate the grains. Leave to cool.
To cook the chicken, heat the oven to 220C/200C fan/gas 7. Transfer the thighs, skin side up, and all of the marinade into a roasting tray just big enough to fit the thighs in one layer. Cook for 35-40 minutes until the chicken is sticky and golden, basting halfway through and adding a splash of water if the juices are cooking too quickly.
While the chicken cooks, toss the cooled quinoa with the all of the salad ingredients, reserving some of the pomegranate seeds for serving. Season to taste.
Once the chicken is cooked, serve with the jewelled quinoa salad, and scatter over the reserved pomegranate seeds and chopped pistachios.
Flexible… Vegetarian: Sticky Pomegranate Aubergine and Feta.
Mix together the marinade ingredients. Cut 2 aubergine and 2 red onions into wedges. Put directly in a roasting tray along with 200g/7oz feta cheese, cut into large chunks. Gently mix with the marinade ingredients as per the chicken recipe above. Roast for around 30 minutes basting occasionally until tender and golden.
These are called star biscuits for many reasons, firstly and obviously because of their shape, but they are also stars in the kitchen because of the way in which you can handle them. The biscuit dough is very robust as once made as you can’t over knead it. You can re-roll it as many times as required, which is particularly handy when kids are involved in helping!
The dough can be stored in the fridge or freezer once made and cooked on demand.
You can change the flavours to suit, plus you can make it vegan friendly (see flexible…).
Once cooked, they will keep crisp for well over a week, and also travel well without crumbling up. I could go on about why they deserve their title but how about you give them a go and see for yourself.
Time Taken: 25 minutes plus 30 minutes resting
Makes: approx. 20, using a 4-5cm/ 1 ½ – 2 inch cookie cutter
- 140g/5oz ground almonds
- 125g/4 ½ oz granulated sugar
- finely grated zest of ½ orange
- 1 tsp vanilla bean paste
- 25g/1oz cocoa powder
- 25g/1oz icing sugar
- 1 egg white
Put the almonds, caster sugar, orange zest and vanilla in a large mixing bowl. Sift in the cocoa powder and icing sugar and mix together to combine.
Add the egg white and mix well until you have a smooth dough, turn onto the work top and knead lightly for a minute until smooth.
Shape into a disk, wrap in cling film and chill in the fridge to rest for about 30 minutes.
Heat the oven to 180C/160C fan/gas 5.
Once rested, roll the dough between two pieces of parchment, to about ½ cm/ ¼ inch thick. Using a star shape cookie cutter, or in fact any shape you fancy, cut out the dough shapes. Bring together the trimmings, re-roll and continue until all of the dough is used.
Sit the cookies on parchment lined baking tray. They won’t spread when cooking so you should get them all on the same tray. Cook for 12-14 minutes, until the bases are slightly crisp but the middles remain just a little soft. Remove from the oven and leave to cool. As they cool they will firm up even more. Store in an airtight container. They should stay crisp for up to 2 weeks.
Be Flexible… Vegan/Egg-Free: Swap the egg whites for 1 tbsp chia seeds mixed with 4 tbsp. cold water. Leave to thicken for 10 minutes before mixing into the dry ingredients. The biscuits will probably need a further 1-2 minutes of cooking time until they are firm on the base with the middle still a little soft. They will firm up more when cooling.
Festive Spice: add ½ tsp ground cinnamon, ½ tsp ground ginger and ¼ tsp ground cloves to the dry mixture, either with or without the orange zest.
Make ahead: once the dough has be made and wrapped up, it can sit in the fridge for up to 1 week (just check the use by date on your eggs first). You can also freeze the dough once cut into shapes. If baking from frozen, add on a couple more minutes to the cooking time.
I'm a big fan of noodles and quick stir fry's. I love authentic Asian food and Asian influenced recipes. Browse some of them here and look out for more to come!
Hey! I'm April and I hope you stay for a while. On this site you'll find all kinds of easy recipes. Comfort foods, southern recipes, restaurant favorites, salads and ethnic recipes and more! Featured in: Taste of Home,Walmart,Pioneer Woman, Foodie Crush, HuffPost, Parade, Essence,Barilla,Parade,Country Living, Stratford University, Shape, Delish Food52, Chowhound Read more .
Coronation chicken and broccoli bake
The retro revamp: Yotam Ottolenghi’s coronation chicken and broccoli bake. Photograph: Louise Hagger for the Guardian
My colleague Esme Howarth’s mother cooked a version of this for her throughout her childhood. When Esme recently asked for the recipe, she was told it had condensed chicken soup in it, as well as evaporated milk and Hellman’s mayonnaise. I do like short cuts, but possibly not so many, so my version doesn’t taste quite the same, though Esme concedes that it’s still pretty darned good. Serve with plain rice or mashed potato.
Prep 15 min
Cook 55 min
4 skinless chicken breasts, cut widthways into 2cm-thick slices
3 tsp mild curry powder
Salt and black pepper
80g unsalted butter
2 broccoli heads, cut into 3-4cm florets (about 550g)
2 onions, peeled and finely chopped
2 garlic cloves, peeled and crushed
250ml double cream
250ml chicken stock
1 lemon, zest finely grated, to get 1 tsp, and juiced, to get 1½ tbsp
10g tarragon leaves, roughly chopped
140g mature cheddar, roughly grated
30g panko breadcrumbs
Heat the oven to 190C/375F/gas 5. In a bowl, mix the chicken with two teaspoons of curry powder, half a teaspoon of salt and a good grind of pepper. Melt 10g butter in a large saute pan on a high heat, then fry half the chicken for a minute on each side, until browned. Remove from the pan, add another 10g butter and repeat with the rest of the chicken.
Half-fill a medium saucepan with salted water, bring to a boil, then blanch the broccoli for a minute or two, so it still has bite (or lightly steam it). Drain, refresh and leave in the colander to dry.
Melt 40g butter in the same saute pan on a medium-high heat and, once it starts to foam, fry the onion, stirring now and then, for eight or nine minutes, until soft and caramelised. Stir in the garlic and remaining teaspoon of curry powder, and fry for two minutes, until aromatic. Add the cream, stock, raisins, lemon zest and juice, tarragon, half a teaspoon of salt and plenty of pepper, and cook for eight minutes, until the sauce is thick and rich. Return the chicken to the pan with the broccoli and half the cheddar, stir to coat, then tip into a high-sided, 20cm x 30cm baking dish.
Melt the remaining 20g butter and mix with the panko and remaining cheddar. Sprinkle over the chicken mix, then bake for 25-30 minutes, until golden brown and bubbling. Leave to rest for five minutes and serve hot with rice or mash.