I'm slowly learning how to use my slow cooker. This recipe was awesome, and I could even do this one during the week because it was so easy to put together, and takes about 7 to 8 hours in the slow cooker. Perfect timing!
What you need:
4 cloves garlic, chopped
2 tablespoons curry powder
1 teaspoon cumin
1 tablespoon fresh grated ginger (I cheated and bought a jar)
1/3 cup tomato paste
1 medium onion, chopped (I used red onion, because my friend said they are healthier)
2 lbs boneless/skinless chicken thighs
1/2 cup plain whole milk greek yogurt
Salt and Pepper
Scallions, thinly sliced (for garnish)
Whisk together the garlic, curry powder, cumin, ginger, tomato paste and 3/4 cup water in the slow cooker. Stir in the chopped onion. Place the chicken on top of the mixture. Cover the chicken with 1 teaspoon salt and a 1/4 of a teaspoon black pepper.
Cover and cook on the low setting on the slow cooker for 7 to 8 hours. I turned the chicken midway through, but that probably wasn't required. Just before serving, stir in the greek yogurt, and an additional half teaspoon salt.
And that is it. Really. Super easy. Super delicious. Serve over long grain rice and garnish with scallions.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, February 27, 2011
Monday, August 30, 2010
Delicious Chicken!
Yes. You read that right. Delicious chicken. Usually chicken is unremarkable, but the chicken I made last night was pretty freaking delicious. So I'm posting to share the recipe. I just tossed this stuff together, so I don't have exact measurements.
Take a chicken breast and slice it in half, then pound it as flat as possible. Season with salt and pepper. Layer diced sun dried tomatoes, spinach, fresh basil, and bleu cheese in the middle of the chicken. I used about half as much basil/bleu cheese as SDT/spinach. Season again with salt and pepper.
Roll the chicken starting at the small end. Secure with toothpicks.
Set up three bowls. One with flour, one with a beaten egg, and one with fresh bread crumbs. Dredge the chicken in the flour, dip it in the egg, and then coat it in the fresh bread crumbs. Set the chicken in the refrigerator for 10 minutes to 2 hours to let the bread crumbs set.
Heat olive oil in a skillet on the stove. Sear all sides of the chicken until the bread crumbs are crispy, about 2 minutes (less if the oil is smokin hot like mine was). Bake in the oven 15 to 25 minutes at 350, or until a thermometer reads 165. Let rest for 5 minutes before cutting.
And...its that simple. And really really delicious! I will definitely make this again. It was even guest worthy!
Take a chicken breast and slice it in half, then pound it as flat as possible. Season with salt and pepper. Layer diced sun dried tomatoes, spinach, fresh basil, and bleu cheese in the middle of the chicken. I used about half as much basil/bleu cheese as SDT/spinach. Season again with salt and pepper.
Roll the chicken starting at the small end. Secure with toothpicks.
Set up three bowls. One with flour, one with a beaten egg, and one with fresh bread crumbs. Dredge the chicken in the flour, dip it in the egg, and then coat it in the fresh bread crumbs. Set the chicken in the refrigerator for 10 minutes to 2 hours to let the bread crumbs set.
Heat olive oil in a skillet on the stove. Sear all sides of the chicken until the bread crumbs are crispy, about 2 minutes (less if the oil is smokin hot like mine was). Bake in the oven 15 to 25 minutes at 350, or until a thermometer reads 165. Let rest for 5 minutes before cutting.
And...its that simple. And really really delicious! I will definitely make this again. It was even guest worthy!
Monday, August 23, 2010
Salad Week - Day 5 - Fresh Raspberries!
I had some raspberries that were fast moving toward a moldy death in my fridge. Rather than let that happen (again), I decided to take the last group of them and make a salad. I wanted to have fresh berries on my salad, and also to make a dressing out of some of them.
Here's what I used: spinach, raspberries, avocado, cubed rosemary goat cheese, chopped cucumber, diced red onion, and lemon-basil chicken. I topped it with a super easy homemade raspberry vinaigrette.
For the chicken:
Medium sliced lemon (I used 2 rounds for each piece of chicken)
Fresh sprigs of basil (enough to cover each lemon round)
Minced shallots (I used 1 medium shallot for two breasts)
Fresh ground pepper and salt
Preheat oven to 350. Lay the lemon rounds down on a piece of foil. Cover the rounds with basil. Sprinkle half of the shallots on to the lemon/basil. Separately, season chicken breasts with salt and pepper. Lay breasts on top of lemon/basil. Pour remaining shallots over the top. Fold the foil up around the chicken, and bake for 45 minutes. Warning: You might want to bake for more like 35 minutes. My chicken was not fully defrosted. Let rest for five minutes before slicing.
For the vinaigrette:
1/2 cup macerated raspberries
1/2 cup balsamic vinegar
Combine the ingredients, and add sugar (or sugar substitute - I used splenda) to taste.
This is a tasty easy salad. Definitely something you can throw together during a work week without feeling stressed.
Here's what I used: spinach, raspberries, avocado, cubed rosemary goat cheese, chopped cucumber, diced red onion, and lemon-basil chicken. I topped it with a super easy homemade raspberry vinaigrette.
For the chicken:
Medium sliced lemon (I used 2 rounds for each piece of chicken)
Fresh sprigs of basil (enough to cover each lemon round)
Minced shallots (I used 1 medium shallot for two breasts)
Fresh ground pepper and salt
Preheat oven to 350. Lay the lemon rounds down on a piece of foil. Cover the rounds with basil. Sprinkle half of the shallots on to the lemon/basil. Separately, season chicken breasts with salt and pepper. Lay breasts on top of lemon/basil. Pour remaining shallots over the top. Fold the foil up around the chicken, and bake for 45 minutes. Warning: You might want to bake for more like 35 minutes. My chicken was not fully defrosted. Let rest for five minutes before slicing.
For the vinaigrette:
1/2 cup macerated raspberries
1/2 cup balsamic vinegar
Combine the ingredients, and add sugar (or sugar substitute - I used splenda) to taste.
This is a tasty easy salad. Definitely something you can throw together during a work week without feeling stressed.
Thursday, August 19, 2010
Salad Week - Day 2 - Citrus and Chicken Salad
I'm trying to be efficient in this effort. Okay, fine. I'm lazy! So, tonight's salad included many similar ingredients from last night's effort. But the taste was totally different!
I started with a bed of chopped spinach. Chopping made it SO much better! And allowed me to put more on my plate. Good good! Then I put a layer of sliced chicken that was leftover from salad day one. Added some slices of grapefruit on top of that.
In a separate bowl I tossed some avocado, cucumber, red onion, and red heirloom tomato. I tossed some citrus vinaigrette (recipe to follow) into the veggie mix, along with some salt and pepper to taste. Threw it all on top, and it was just delicious! Refreshing and healthy. And definitely a more balanced salad tonight than last night.
The citrus vinaigrette:
1 tablespoon fresh squeezed grapefruit juice (or to taste)
1 tablespoon grape seed oil
1 tablespoon olive oil
1/4 tsp Dijon mustard (or also to taste)
Combine ingredients. Mix. This is where I got the basics for this recipe, so if you are making salad for more than one person, or don't like my balance of ingredients (or grapefruit, because it can be a little bitter) try the original: http://www.foodnetwork.com/recipes/saras-secrets/shrimp-spiced-mango-and-avocado-salad-with-citrus-dressing-recipe/index.html
I started with a bed of chopped spinach. Chopping made it SO much better! And allowed me to put more on my plate. Good good! Then I put a layer of sliced chicken that was leftover from salad day one. Added some slices of grapefruit on top of that.
In a separate bowl I tossed some avocado, cucumber, red onion, and red heirloom tomato. I tossed some citrus vinaigrette (recipe to follow) into the veggie mix, along with some salt and pepper to taste. Threw it all on top, and it was just delicious! Refreshing and healthy. And definitely a more balanced salad tonight than last night.
The citrus vinaigrette:
1 tablespoon fresh squeezed grapefruit juice (or to taste)
1 tablespoon grape seed oil
1 tablespoon olive oil
1/4 tsp Dijon mustard (or also to taste)
Combine ingredients. Mix. This is where I got the basics for this recipe, so if you are making salad for more than one person, or don't like my balance of ingredients (or grapefruit, because it can be a little bitter) try the original: http://www.foodnetwork.com/recipes/saras-secrets/shrimp-spiced-mango-and-avocado-salad-with-citrus-dressing-recipe/index.html
Salad Week - Day 1 - BBQ Chicken Salad
Okay, this may be misleading, because it wasn't BBQ chicken. But it was chicken with BBQ salad dressing. This was pretty simple. Some spinach, chicken that I baked (below), avocado, cucumber, and my semi-homemade BBQ dressing. What does that mean? Oh, I mixed some of the amazing BBQ sauce that I got from Ridgewood BBQ (see my last post) and mixed it with some yogurt and the garlic and onions from the chicken recipe.
A good salad is like a good drink. There is a fine balance of ingredients and proportions. This salad was lacking something. I think either some roasted corn or spicy toasted walnuts would have added that additional touch. Also some roasted red peppers might have been nice, or just juicy red tomatoes, to add color.
Here's how I did the chicken. Super easy, and could be served over pasta, rice or on its own.
Mix together:
1 teaspoon salt
1 tablespoon fresh chopped rosemary
1/2 teaspoon black pepper
1/4 teaspoon cayenne (I used chili powder. That was a mistake because I wanted some kick.)
1 teaspoon dried thyme (or 1 tablespoon fresh chopped)
1 teaspoon honey
1 tablespoon olive oil
Brush mixture onto four chicken breasts. Set aside. Pre-heat the oven to 350. In a cast iron skillet, brown 1/4 of a red onion (diced), and 2 cloves of garlic (finely sliced). Once brown, remove from heat. Put chicken over the top of garlic and onion and cover with foil. Place in pre-heated oven and bake for 15 minutes. Increase the temperature to 375, turn the chicken over, and bake for another 10 minutes. Remove from oven and let rest 5 minutes before slicing.
A good salad is like a good drink. There is a fine balance of ingredients and proportions. This salad was lacking something. I think either some roasted corn or spicy toasted walnuts would have added that additional touch. Also some roasted red peppers might have been nice, or just juicy red tomatoes, to add color.
Here's how I did the chicken. Super easy, and could be served over pasta, rice or on its own.
Mix together:
1 teaspoon salt
1 tablespoon fresh chopped rosemary
1/2 teaspoon black pepper
1/4 teaspoon cayenne (I used chili powder. That was a mistake because I wanted some kick.)
1 teaspoon dried thyme (or 1 tablespoon fresh chopped)
1 teaspoon honey
1 tablespoon olive oil
Brush mixture onto four chicken breasts. Set aside. Pre-heat the oven to 350. In a cast iron skillet, brown 1/4 of a red onion (diced), and 2 cloves of garlic (finely sliced). Once brown, remove from heat. Put chicken over the top of garlic and onion and cover with foil. Place in pre-heated oven and bake for 15 minutes. Increase the temperature to 375, turn the chicken over, and bake for another 10 minutes. Remove from oven and let rest 5 minutes before slicing.
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