This recipe is so perfect for rainy Spring days! Chicken noodle soup is one of my favorites and I love trying different versions of the classic. This soup is filled with veggies, vermicelli noodles and herbs. The fresh ingredients give the recipe a lighter effect which is great for the current season. The broth is simple and clean, seasoned with cilantro, parsley and lime juice. While I’m used to the thicker egg noodles in chicken noodle, I really liked the thin vermicelli noodles too. You can make the soup easily with just 4 drumsticks but I chose to make the stock and soup out of the whole chicken. I like the mixture of white and dark meat in the soup; plus the whole bird flavors the stock nicely. I can see this becoming a regular meal on colder days!
Flat breads and grilled meats are popular fare all over the world. I was so impressed with the Lebanese version I made a few months ago. I fell in love with the smorgasbord effect of the different condiments, seasoning, breads and meat. All of the different parts came together in a beautiful way. When there’s so many separate parts you can almost “choose your own adventure” (more about that in the sauces post). I decided to try out this idea with a version of Roasted Moroccan Chicken–one of my favorite recipes. This recipe takes the spice blend from the original recipe and uses it to season the chicken which is skewered and then grilled. It worked out great with the Moroccan Flat Bread and was a perfect accompaniment with the dipping sauces.
The days are getting longer and each day feels a little bit closer to summer time! And what says summer more than barbeque grilled chicken sandwiches? I chose a simple recipe for barbeque sauce made with molasses, garlic, apple cider vinegar, and chipotle peppers. Then as a side I made some baked potato fries served with malt vinegar. I chose a smoky Gruyere cheese to go with the sandwich which paired very will with the flavors of the barbeque sauce. This was a tasty dish that I will definitely make again this summer!
Roasted a whole chicken is a perfect meat for tacos because it is tender, flavorful and easy to shred. I chose a basic spice blend of smoked paprika, cumin, garlic and oregano for the chicken. Then I baked it in the oven for a few hours which gave me enough time to make some fresh Pico de Gallo and shredded manchego cheese. Manchego is a great cheese for tacos because it has the creaminess of queso fresco but with a little more tartness. The tacos turned out really well! The smoky flavor of the chicken worked nicely with the manchego and creamy avocado. The recipe for the chicken is pretty versatile so I’m sure I’ll be experimenting with different salsas and condiments next time!
Chicken Piccata is a classic Italian pasta dish served with chicken in a lemon, butter and caper sauce. The chicken is pounded thin, lightly breaded and browned in a pan. Pounding the chicken thin is an important step because it helps cook the chicken more evenly. The drippings from the chicken are used to make the savory pan sauce which, in my opinion, is the highlight of the dish. The sauce is a simple combination of white wine, butter, lemon, and capers. Making everything only takes about half hour so this is a great meal when you’re short on time for dinner!
I first heard about this recipe from my mom who had been talking about this “great chicken recipe that uses black lemons.” I had never made Saudi Arabian food before so I was looking forward to trying out a new dish. The recipe uses black lemons which is different from preserved lemons which I make pretty often. The black lemons are actually limes that are dried and turned black. They taste sour and citrusy, but the fact they are dried gives them a slightly smoky, fermented taste. The black lemons are used to flavor the dish like a bay leaf but aren’t really eaten (though they do soften up after cooking so I suppose you could eat them). The recipe is simple and takes roughly about 30 minutes to prepare. I loved how the black lemons flavored the chicken, tomatoes and onions. The chicken is served with rice and garnished with sauteed slivered almonds, golden raisins, onions and seasoned with cinnamon. All of the ingredients worked so well together and I have a feeling I will be exploring other ways to use that tasty almond and raisin garnish.
This stew is a great combination of Fall and middle eastern flavors. The recipe brings together shredded chicken, butternut squash, chickpeas, Bulgur wheat, preserved lemons and savory spices. This combination makes a great dinner on a cold night. Butternut squash has been a favorite of mine for a while and once again it didn’t disappoint! Another favorite ingredient of mine is preserved lemon which flavored the stew very nicely. The bulgur, chickpeas and chicken made the stew extra hearty and delicious! I topped the stew with a little yogurt and lemons slices for garnish.
Once I had my Corn Esquites Salad ready I decided to try it out in tacos. I settled on using a whole oven roasted chicken because the meat is tender and shreds easily so its perfect for tacos. I was thinking about which spices I wanted to use to season the chicken and I thought chipotle and lime would work well with the corn salad. I settled on a simple dry rub of chipotle pepper, smoked paprika, cumin, allspice and oregano. While the chicken was roasting the kitchen started to smell heavenly and I couldn’t wait to try them out! The tacos were really tasty and easy to put together. The smoky flavor of the chipotle and the tangy lime juice were a great combination. The recipe makes 12 tacos, or enough for two people for two dinners (3 tacos each).
Who doesn’t love grilled chicken on a stick? A little while ago I tried the Greek version, Chicken Kalamaki, and I was sold on grilled chicken marinated with Mediterranean ingredients. This time I wanted to explore Lebanese grilled chicken, or “Shish Taouk,” which is first marinated in a blend of yogurt, tomato paste, herbs and spices, garlic and lemon juice. The combination sounded amazing and I figured it would go well with the Hummus and Tabouleh I had already prepared. The chicken smelled so good while it was grilling and the outside started to caramelize nicely from the tomato paste. I used pita bread as the vehicle to serve all 3 foods (dab pita in the hummus + a scoop of tabouleh + piece of chicken on top= heaven!) Everything worked so well together and it was a great way to celebrate the end of summer.
Ever since I first made kimchi and gochujang I have been infatuated with those ingredients. Kimchi reminds me a little of sauerkraut so I had the idea of making a Korean inspired grilled cheese sandwich. Instead of grilling the chicken breasts, I decided to boil them which resulted in nicely shredded chicken. Then I tossed the shredded chicken in a simple Korean marinade of gochujang, soy sauce, ginger, and honey. The chicken was layered with kimchi, sharp cheddar cheese, and gochujang mayo. The result was a delicious, melty chicken sandwich that was spicy and sweet. All the flavors were perfectly balanced with each other and came together so well!