Top 40 Recipes - Simply the Best

Stellar Crispy, Pan-Fried Chicken One-Pot Recipe Collection

Chicken thighs - marinated, coated and fried in a pan, is a world-wide favorite dish for many special occasions and family meals. There are many ways to ensure the chicken is crisp and tasty, especially when the skin is left on the thighs. Chicken breasts can also be pan fired, but they tend to be drier and harder to cook. One simple trick is to slice the breasts horizontally so that they are thinner and cook more quickly before the moisture disappears. The chicken can also be placed between sheet of baking paper and hammered with a rolling pin to flatten and thin it for schnitzel type dishes. The secret is in in marinade and the coating recipes which make all the difference in terms of taste and crispy texture. Another tip is to bring the chicken to room temperature before frying it. Otherwise, the cold chicken may lower the pan temperature to the point where the chicken stews rather than fries. Use a wok so that there is quick transfer of heat from the flames through the then metal walls to the chicken. Another approach is to use a heavy cast iron frying pan or Dutch oven, both of which store a lot of heat when pre-heated properly to the point where the oil starts to shimmer and smoke a little. Try some of these great recipes collected from all over the world. There are many wonderful options and flavors available to suit all taste preferences and desires.

To make juicy, tender chicken thighs with lovely firm and crisp skin, try the technique called the “cold-pan method”. You start by placing the chicken thighs at room temperature, skin-side down in a cold pan (that’s correct a cold pan). Apply moderate to high heat, and cook the skin and thigh gradually without turning. This releases all of the moisture and fat in the fillet. Keep cooking without turning until the bottom layer is ark brown and crisp. Turn the fillets over and cook on the other side in a similar way. Test for doneness in the centre of the thickest thigh fillet portion.

Skillet Chicken Recipe With Tomatoes, Bell Peppers and Green Olives

Ingredients

• 5 garlic cloves
• 1 medium fresh tomato
• 1/4 teaspoon red-pepper flakes
• Lemon wedges, for serving (optional)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more as needed
• 2 teaspoons kosher salt (Diamond Crystal), plus more to taste
• 2 1/4 pounds (1 kg) bone-in, skin-on free-range chicken thighs
• 2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
• 2 red, yellow or orange bell peppers (or a combination of colors)
• 3/4 cup pitted, roughly chopped green olives, such as Castelvetrano
• 1/2 cup roughly chopped fresh parsley, basil, cilantro or a combination

Method

Dry the chicken thighs with paper towels. Season all over with a mixture of 1/2 teaspoon black pepper, 1 tablespoon of oregano, and 1 1/2 teaspoons of salt. Set aside at room temperature until ready to add to the dish. Some people find bell pepper skins hard to digest,. If so I place them on the grill on my gas stove and let them get blackened all over. Then, transfer them to a covered bowl or a heavy plastic bag and set aside for one hour. The blackened skins can them be easily removed under running water. Then, slice the peppers into thin strips, removing the seeds. Peel and thinly slice the garlic cloves and roughly chop the tomato. Next, heat 1 tablespoon grape seed or rice bran oil over moderate to high heat. When the oil is hot and shimmering, add the chicken in batches, skin side down, and sear until browned on all sides (generally about 4-7 minutes per side). Transfer the browned chicken pieces to a plate and set aside. Next, add the remaining 1 tablespoon oil to the skillet and add the peppers. Sauté until lightly browned, 4-6 minutes. Add the garlic, the red-pepper flakes and the remaining oregano. Cook until garlic is lightly golden, about 2 to 4 minutes. Add the tomato with 1/2 teaspoon of salt, and cook until tomatoes start to release their juices, (about 2-4 minutes). Reduce the heat to a simmer and add the browned chicken pieces, skin side up. Partly cover the pan and simmer until chicken is cooked through (about 20-30 minutes). Taste the sauce and add more salt if required. Then, add the olives and stir to heat them up in the mixture. Remove the pan from heat. Sprinkle parsley or other herbs on top. Serve hot with lemon wedges and crusty bread on the side.

Double Lemon, One-Pan Sauteed Chicken Recipe

Ingredients

For the Chicken

• 2 medium egg whites
• 2 tablespoons soy sauce
• Salt and black pepper to taste
• 1/3 cup rice bran or grape seed oil
• 2 tablespoons cornstarch (cornflour)
• 2 tablespoons lemon juice (from 1 to 2 lemons)
• 1/2 cup roughly chopped cilantro (coriander) leaves
• 1 spring onion, trimmed and finely sliced at an angle
• 4 large boneless, skinless chicken thighs (or breasts, flattened or sliced horizontally)

For the easy-peasy preserved lemon paste

• 2 teaspoons flaky sea salt
• 1/4 cup/ lemon juice (from 2 lemons)
• 1 large unwaxed (or well-scrubbed) lemon, ends trimmed and discarded, then cut into thick rounds, seeds removed

For the Lemon Sauce

• 3 cups chicken stock
• 1/4 teaspoon ground turmeric
• Salt and black pepper to taste
• 1 1/2 tablespoons unsalted butter
• 2 garlic cloves, peeled and minced
• 1 1/2 tablespoons cornstarch (cornflour)
• 2 tablespoons lemon juice (from 1 to 2 lemons)
• 1 tablespoon superfine sugar (caster sugar), or granulated sugar
• 1 1/2 teaspoons cumin seeds, toasted and roughly crushed in a mortar and pestle

Method

Prepare the chicken by whisking the soy sauce, egg whites, cornstarch (cornflour), 1/2 teaspoon salt and 1/2 teaspoon pepper together in a small bowl. Mix well to eliminate any lumps, (about 30-45 seconds. Working with on piece of chicken at a time, place the chicken between 2 pieces of parchment paper and use a meat mallet (or the bottom of a pan) to pound the chicken to an even thickness (1/2-inch; 1-cm thick). This especially required for chicken breasts, which can also be sliced horizontally. Transfer the chicken pieces to the bowl with the egg white mixture. Stir gently to coat the chicken pieces all over. All to marinate in your refrigerator for at least an hour, or overnight.

Next, prepare the preserved lemon paste by combining all the ingredients in a small saucepan with a lid. Bring to a simmer over moderate to low heat. Cover the pan and cook for about 12-14 minutes, or until the juice has reduced by about a half. Set aside to cool slightly. Then, transfer the mixture to a small food processor and blitz to a smooth, spreadable paste. Set aside 3 tablespoons of the mixture for the sauce, storing the remainder in a sealed container in the fridge for later use. Then, make the sauce by adding 3 tablespoons of the preserved lemon paste to a small saucepan. Add the garlic, sugar, stock, butter, turmeric and half the cumin to a medium-size saucepan. Bring to a boil over medium to high heat. Cook, stirring occasionally, for about 15-17 minutes, until reduced by about a third. Add 3 tablespoons of the sauce to a small bowl, together with the cornstarch (cornflour). Whisk until the sauce is smooth with no lumps. Transfer this back into the sauce pot, stir through and cook for 1-2 minute, whisking continuously, until the sauce is smooth and thickened. Remove from the heat and set aside.

Next, cook the chicken by heating the oil in a Dutch oven, or large high-sided frying pan, over a moderate to high heat. Once hot and the oil is shimmering, fry the chicken pieces, 2 or 3 at a time for about 3 minutes per side, or until nicely browned and just cooked through. Transfer the cooked chicken to a paper towel-lined plate and set aside. Wipe out the large frying pan. Add the sauce and bring to a simmer over moderate to high heat. Transfer the cooked chicken back into the pan and cook for only 2-3 minutes to warm through, stirring once. Remove the pan from the heat and stir through 2 tablespoons of lemon juice. Transfer the chicken pieces to a large serving platter with a rim, and pour the sauce all over the chicken. Sprinkle the remaining cumin on top, together with the cilantro, spring onion, and remaining 2 tablespoons of lemon juice on top of the chicken and sauce. Serve hot. Enjoy!

Crispy Boneless Chicken Thighs with Garlic and Wine Sauce

Ingredients

For the Chicken

• 1/2 teaspoon salt
• 1/2 teaspoon rosemary
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cracked black pepper
• 1/4 teaspoon cayenne pepper, or to taste
• 1 tablespoon rice bran or grape seed oil, for cooking
• 1 1/2 pounds (700 g) boneless skinless chicken thighs, (around 6-8 fillets)

For The Sauce

2 tablespoons butter

1/4 cup dry white wine

1/2 cup chicken chicken stock

4 cloves garlic, minced (or 1 tablespoon minced garlic)

Method

Dry the chicken thighs with paper towel and remove the excess fat. Combine the garlic powder, onion powder, dried herbs, salt and peppers in a small bowl. Rub the mixture all over the chicken pieces, working into the flesh. Then, heat the oil a large pan, skillet or Dutch oven over moderate heat. Sear the chicken in small batches for 5-7 minutes until golden and crisp. Flip and cook the other side for an additional 2 minutes. Shift the chicken to the outside of the pan. Add butter to the middle of the pan. Once the butter melts and starts bubbling add the garlic and sauté until fragrant, about 30-40 seconds. Increase the heat setting to moderate-high. Add the chicken stock and the wine. Scrape up any browned bits from the bottom of the pan with a wooden spoon and incorporate into the mixture. Simmer the mixture, stirring occasionally until reduced in half (about 2-3 minutes). Check to ensure the chicken is cooked through, and then remove from the heat. Taste and adjust the seasoning with extra salt, lemon and pepper, as required. Serve hot, topped with fresh, chopped parsley or other herbs and chilli slices.

Skillet Chicken Thigh Recipe with Mushrooms and Fresh Herbs

Ingredients

• 1 cup chicken stock
• Kosher salt to taste
• 1 small shallot, diced
• 3 cloves garlic, minced
• 1 tablespoon unsalted butter
• Freshly ground black pepper to taste
• 2 teaspoons chopped fresh thyme leaves
• 1 tablespoon rice bran or grape seed oil
• 2 tablespoons chopped fresh parsley leaves
• 5 1/2 tablespoons all purpose flour, divided
• 1 1/2 pounds (800 g) boneless, skinless chicken thighs
• 8 ounces (250 g) cremini mushrooms (or similar), sliced

Method

Season the chicken thighs with 1/2 teaspoon pepper and 1 teaspoon salt. Rub the chicken thighs in 4 tablespoons of flour until all surfaces are evenly coated. Heat the oil and butter in a medium, heavy skillet or Dutch oven over moderate heat. Fry the chicken in small batches until light brown in color all over, and cooked through. Check that the internal temperature is above 165 degrees F (74 degrees C). It should require about 4-5 minutes per side. Set the cooked chicken pieces aside on paper towels as they are cooked. Using the same pan, reduce the heat setting to moderate-low. Add the mushrooms, chopped shallot and garlic, and fry, stirring occasionally, until the mushrooms are tender and have started to brown (about 4-5 minutes). Season to taste with salt and pepper. Add the remaining 1 1/2 tablespoons flour and stir until it starts to brown (about 1 minute). Gradually add the chicken stock and thyme, while whisking. Bring the mixture to a boil. Then, reduce the heat and simmer, stirring regularly, until the liquid is reduced and slightly thickened (about 3-4 minutes). Stir in parsley and other herbs and season with salt and pepper, to taste. Transfer the chicken to the skillet and stir to heat through and combine the ingredients. Serve immediately.

Skillet Chicken Thigh Recipe with Lemon Gallic Butter and Green Beans

Ingredients

• 1/4 teaspoon salt
• 1 teaspoon paprika
• 3 tablespoons butter
• 1 teaspoon onion powder
• 4 garlic cloves, finely minced
• 1/2 cup (125 ml) chicken stock
• 1/2 cup freshly chopped parsley
• 6 skinless, boneless chicken thighs
• 1 pound (450 g) green beans, trimmed
• 1/4 teaspoon freshly cracked black pepper
• 1 tablespoon hot sauce (such as Sriracha)
• 1/4 teaspoon crushed red chili pepper flakes
• Juice of 1/2 lemon & lemon slices, for garnish

Method

Combine the salt, onion powder, paprika and pepper in a small bowl. Toss the chicken thighs liberally with the spice mixture and set aside. Place the green beans in a microwave-safe dish with 1/2 cup (125 ml) water. Cook in the microwave on a high setting for 6-8 minutes, until almost done but still crisp. Next, melt 2 tablespoons of butter in a large, heavy skillet, or Dutch oven over moderate-low heat. When very hot, fry the chicken thighs in small batches for 5-6 minutes on each side 5-6 minutes. Check that the internal temperature is at least 165 degrees F (75 degrees C). Transfer the cooked chicken pieces to a plate lined with paper towels, and set aside while you prepare the sauce. Using the same skillet, reduce the heat to low and melt the remaining tablespoon of butter. Add the garlic, hot sauce, chopped parsley, crushed red chili pepper flakes, and hot sauce. Cook gently for 4-6 minutes, stirring regularly, until the dish is well combined. Next, add the lemon juice and chicken stock and simmer gently until the sauce renders down and thickens slightly. Transfer the cooked chicken thighs back to the pan and reheat briefly and stir to combine. Taste and adjust the seasoning with pepper and salt. Serve the lemon garlic butter chicken thighs immediately. Add a garnish of crushed chili pepper, fresh parsley, other herbs, chilli slices, and slices of lemon on the side.

Pan-Fried Chicken Recipe with Lemon and Crisp Prosciutto

Ingredients

• salt to taste
• zest of 1 lemon
• 8 slices prosciutto
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 tablespoons chicken stock
• 4 skinless chicken thigh fillets
• freshly ground black pepper to taste
• rice bran or grape seed oil, for cooking
• 2 tablespoons chopped flat-leaf (Italian) parsley
• 3 tablespoons white wine (or use additional stock)

Method

Place the chicken pieces into a bowl with the olive oil and lemon zest. Season liberally with the salt and pepper. Set aside to marinate for 7–15 minutes. Heat a heavy-based frying pan or Dutch oven over moderate to high heat. Fry the prosciutto slices for 1–3 minutes on each side, or until crisp. Set aside to drain on paper towels. Return the pan to the heat. When hot cook the chicken pieces in batches, for 4–6 minutes on each side, or until well browned. Check that the chicken is cooked all the way through and remove to drain on paper towels. Return the uncleaned pan to the heat. Add the wine and simmer over high heat until the volume is reduced by half. Add the stock and simmer to reduce by half a second time. Add a good squeeze of lemon juice and the chopped parsley. Check the seasoning. Then, add the chicken back into the pan and stir to heat through. Serve topped with the sauce and the pieces of crisp prosciutto.

Kunyit (Turmeric) Pan-Fried Chicken (Malaysian Style)

Ingredients

• 2 teaspoons ground ginger
• 2 kg (4 lb) chicken thighs
• 2 teaspoons light soy sauce
• 3 teaspoons ground coriander
• 3 tablespoons ground turmeric
• 10 sprigs of fresh curry leaves
• 1 cup grape seed or rice bran oil
• 1-2 teaspoons chilli powder, or to taste
• 3 cloves garlic, peeled and finely chopped
• 2 teaspoons salt, crushed into very fine grains with a mortar and pestle

Method

Mix the chicken pieces with the garlic and soy in a bowl and stir with a wooden spoon to coat evenly. Mix the ginger, chilli, turmeric, coriander, and salt together in a small bowl and pour over the chicken and mix through with a wooden spoon, or with your hands (gloved). Bruise the curry leaves roughly with the back of a knife and place them in between the chicken pieces. Pour the chicken and marinade into a large heavy-duty snap-lock bag. Squeeze as much air out of the bag as possible before sealing. Marinate in the fridge for a minimum of 3 hours, or overnight. Next, heat the oil in a medium-size saucepan, wok or Dutch oven over moderate-high heat until very hot. Shallow fry the chicken pieces in small batches for about 5-7 minutes a side until they are a deep golden brown color. Rest the cooked chicken for 15 minutes before serving hot with fresh herbs, fried curry leaves and chilli slices.

Sauted Chicken Saltimbocca Recipe

Ingredients

• 3 lemon wedges
• 12 fresh sage leaves
• 8 tablespoons semolina
• 2 tablespoons olive oil
• 4 ounces dry white wine
• 1/2 teaspoon kosher salt
• 4 tablespoons grated Romano
• 4 tablespoons unsalted butter
• 1 1/2 ounces prosciutto (4 slices)
• 2 ounces provolone cheese (4 slices)
• 3 large eggs beaten in a shallow bowl
• 1/2 teaspoon freshly ground black pepper
• Four (each 5-ounce; 150 g) chicken thighs
• 1 teaspoon minced fresh parsley plus more for garnish

Method

Pat the chicken dry on paper towels. Combine together the parsley, salt, semolina, Romano, and pepper in a small bowl. Working with one thigh at a time, dip it into the egg wash, rotating to coat all surfaces. Drain to remove any excess. Then dredge it in the semolina mixture, turning and pushing into the mixture to coat each piece thoroughly. Place the coated chicken pieces on a plate. Next, heat the oil and butter in a sauté pan over moderate to high heat. When the butter has melted and the oil is very hot, add the breaded cutlets in small batches and cook until one is golden brown (about 3 to 4 minutes). Flip the chicken pieces, Place 3 sage leaves on top of each chicken piece in the pan and top with 1 slice prosciutto and 1 slice provolone. Cover the pan and fry without turning until the underside is golden brown, about 2 minutes. Transfer the chicken pieces to warm serving plates and set aside. Using the same pan, re-heat to medium-high and carefully pour in the wine, together with a squeeze of lemon juice. Simmer the mixture to reduce the volume to about 1/4 cup. Taste and adjust the seasoning with salt and pepper to taste. Pour the sauce around the chicken pieces on the serving plates. Sprinkle with parsley and fresh chilli slices with a lemon wedge for squeezing.

Braised Chicken With Wine, Crème Fraîche Mushrooms and Leeks

Ingredients

• 6 garlic cloves
• 1/4 cup crème fraîche
• 2 to 3 rosemary sprigs
• 3/4 cup dry white wine
• 2 teaspoons kosher salt
• 2 tablespoons chopped chives
• 2 tablespoons unsalted butter
• 1 teaspoon finely grated lemon zest
• 3/4 cup finely chopped fresh parsley
• 3/4 teaspoon freshly ground black pepper
• 2 tablespoon grape seed or rice bran oil
• 1 cup thinly sliced mushroom (high quality)
• 2 large leeks, halved and thinly sliced into half-moons (4 cups)
• 1 (3 1/2-pound; 1.6 kg) chicken, cut into 8 pieces, or use thighs

Method

Dry the chicken pieces thoroughly with paper towels. Season all over with 1 1/2 teaspoons of freshly ground black pepper and salt. Finely grate or finely chop 4 garlic cloves. Set aside half of the chopped/grated garlic for garnishing the dish. Rub the other half of the garlic all over the chicken pieces. Set the chicken pieces aside on a plate while preparing the other ingredients. Heat a deep, heavy pan or Dutch oven over moderate to high heat, adding 1 tablespoon of oil and 1 tablespoon of butter. When the butter melts and the oil is very hot, add chicken pieces in small batches until well browned on all sides (about 4 to 6 minutes per side). Add a little more oil if needed. Set the cooked browned chicken pieces aside on a plate lined with papper towels. Next, add one additional tablespoon of oil and one tablespoon of butter to the pan. Once the butter melts and the oil is hot, add the mushrooms and cook with minimal stirring until well browned (about 2 to 3 minutes). Stir and cook for 1 minute longer. Next, thinly slice 2 garlic cloves. Reduce the heat in the pan to moderate, and stir in the leeks and a large pinch each of salt and pepper. Fry, stirring regularly, until leeks are starting to soften and become golden brown in color (about 5 minutes). Then, add the garlic slices and fry for an additional 2 minutes. Then, add the rosemary and pour the wine to the pot. Bring the mixture to a simmer, scraping up the browned bits on the base of the pan. Simmer until the liquid reduces by about a half, about 1 minute. Place the chicken, skin side up, into the pan, and then reduce the heat to medium-low and cook, covered, until the chicken is cooked right through (about 25 to 35 minutes). Transfer the chicken to a serving platter and cover with foil to keep warm. Remove the rosemary sprigs from the pot. Stir in the remaining grated garlic that was reserved earlier, and the crème fraîche, chives and lemon zest. Taste the sauce and adjust the seasoning if required. Spoon sauce over the chicken in the serving platter and top with parsley, more lemon zest and a dollop of crème fraîche.

The Ultimate Honey Mustard Chicken Recipe

Ingredients

• salt to taste
• 1 onion, sliced
• 3 teaspoon plain flour
• 1 1/2 tablespoons honey
• 6 garlic cloves, chopped
• 25 g (1 oz) unsalted butter
• 2 tablespoons Dijon mustard
• 1 cup homemade chicken stock
• 1/2 cup good quality white wine
• 2 tablespoons wholegrain mustard
• 1 tablespoon thyme leaves, chopped
• 1 tablespoon rice bran or grape seed oil
• 8 medium or 6 large skin-on boneless chicken thighs
• 125 g (4 oz) creme fraiche or sour cream (full-fat)
• 1 small bunch parsley, stalks and leaves chopped, but kept separate

Method

Season the chicken thighs with salt and place skin-side down into a cold deep, heavy pan or Dutch oven to which one tablespoon of oil has been added! Turn on the heat to medium-high, without touching the thighs. This helps the chicken to skin to render and become super crisp. Keep heating the thighs until they start to sizzle and then cook them without turning for 8-9 minutes. Once the skin side is golden brown and super crisp, flip them over, using tongs and fry the other side without flipping for hard 5-7 minutes on the other side (at the same heat setting). Remove the chicken thighs from the pan when cooked, and set aside on a grate, set over a plate, while you prepare the sauce. Using the same pan, add the butter and heat over moderate heat once again. Once the butter has melted and has started to bubble, add the onion and chopped parsley stalks, without the leaves. Stir-fry for about 3-5 minutes until the onions are transparent and soft. Then, add the garlic and thyme leaves and cook for another 2 minutes. Then, add the mustard, honey, wine and stock and bring the sauce to a simmer. Dissolve the flour in a small amount of the sauce. Mix well and then add back into the sauce to thicken it. Add the chicken pieces (skin side up to retain the crispy skin), together with the creme fraiche or sour cream, and cook for several minutes until well combined. Scatter parsley leaves or other fresh herbs on top and serve hot.

Crispy Skillet Chicken Thighs Recipe with Fennel and Peas

Ingredients

• 2 lemons
• 1/4 cup water
• 1 large fennel bulb
• Kosher salt to taste
• 1 cup fresh mint dill
• 1 cup fresh basil leaves
• 6 scallions, thinly sliced
• coarsely ground black pepper to taste
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons (1 1/2 oz) unsalted butter
• 3 garlic cloves, peeled and thinly sliced
• 10 oz ( 290 g) frozen or fresh English peas
• 2 1/2 lb (1.25 kg) (about 6) bone-in, skin-on chicken thighs

Method

To cook the fennel, preheat your oven to 425 degrees F (220 degrees C). Remove the tough root and outer leaves from the fennel bulb, and cut it in half lengthwise. Then, slice into wedges that are about 1/2-inch thick (12-mm). Cook on a baking tray in the oven until tender. Next, use paper towels to pat the chicken thighs thoroughly dry. Season the chicken all over with salt and coarsely ground black pepper. Use your hands to work it into the chicken surface. Place the thighs skin-side down into a dry, unheated heavy, cast-iron skillet or Dutch oven. Set the heat setting to moderate and cook, undisturbed, until the skin releases easily from the pan and is rich golden brown in color (about 10 to 12 minutes). Continue frying until the skin is very crisp (an extra 4 to 6 minutes). Flip the thighs over and add the fennel. Cook over moderate heat until the chicken meat cooled right through (internal temperature of 165 degrees F (74 degrees C) and the fennel is caramelized (generally about 10 to 15 minutes. Add the garlic, scallions and butter to the fennel in the skillet. Cook over moderate heat until the garlic and scallions have softened a little, but have not browned (about 2-3 minutes, stirring several times). Add the peas, crushed red pepper flakes, water, and 1/2 teaspoon salt and cook until the peas are just cooked through (about 3 - 4 minutes). Stir in the juice of 1/2 lemon through the mixture. Taste the mixture and adjust the seasoning by adding more salt, pepper or lemon juice as required. Serve topped with an array of torn fresh herbs such as mint, coriander, dill, or basil.

Sweet and Spicy Tumeric and Black Pepper Chicken With Asparagus

Ingredients

1. 3 tablespoons honey
2. Kosher salt to taste
3. 1 teaspoon soy sauce
4. 1 teaspoon rice vinegar
5. 1 tablespoon coconut oil
6. 1 lime, sliced into wedges
7. 2 tablespoons all-purpose flour
8. 1 1/2 teaspoons ground turmeric
9. 1 teaspoon freshly ground black pepper
10. 12 oz (350 g) asparagus, trimmed and thinly sliced on an angle
11. 1 lb (500 g) boneless, skinless chicken thighs, cut into small chunks

Method

Mix together 1/4 cup water with the pepper, honey, and 1/2 teaspoon salt in a cup and set the mixture aside.
Using a medium-size bowl, combine the turmeric, flour and 1 teaspoon salt. Then, add the chicken pieces and toss until well coated on all sides. Heat the oil in a deep heavy pan or Dutch oven over moderate to high heat. Add the chicken the small batches and fry until the turmeric is fragrant and the chicken is golden brown color on all sides (about 2 to 3 minutes per side). Add the asparagus, season with salt, stir-fry until the pieces just start to soften (about 1 to 2 minutes). Next, add the honey mixture you set aside and cook, while stirring frequently, until the chicken is cooked through to the center of the pieces and the sauce has thickened somewhat (about 2 to 3 minutes. Remove the pan from the from heat and stir in the vinegar and soy sauce. Season to taste with extra peper and salt if required. Serve with lime lemon slices and sprinkles of fresh herbs.

West African Chicken Yassa Recipe

Ingredients

• Kosher salt to taste
• 3 fresh or dried bay leaves
• 4 garlic cloves, finely chopped
• Cooked rice or fonio, for serving
• Freshly ground black pepper to taste
• 2 teaspoons Dijon mustard (optional)
• 4 teaspoons finely chopped fresh ginger
• 2 tablespoons fresh thyme, finely chopped
• 4 tablespoons rice bran or graoe seed oil
• 4 bone-in, skin-on chicken legs or 6 thighs
• 1 tablespoon white vinegar or apple cider vinegar
• 2 lb (1 kg) yellow onions, halved and thickly sliced
• 4 scallions, trimmed, whites and greens finely chopped
• 1/2 cup lime juice (from 3 or 4 limes), plus more as needed
• 1 green bell pepper, halved, seeded and cut into thin matchsticks
• 1 whole Scotch bonnet chile, chopped, or 1 to 2 minced jalapeños (to taste)

Method

Mix the chicken legs or thighs with the scallions, vinegar, 1/4 cup lime juice, thyme, and 1 tablespoon oil in a large bowl. Set aside to marinate in the fridge for 2 hours or overnight. Heat 1 tablespoon of oil over medium-high heat in a cast-iron skillet or grill pan. Remove the chicken pieces from the marinade and dry using paper towels. Allow the chicken to come to room temperature and then lightly brush the pieces all over with oil. Season the chicken pieces all over with salt and pepper. Working in small batches, fry or grill the chicken until well browned all over (about 6 or 7 minutes per side will be required). Transfer the cooked chicken pieces to a plate. Next, heat the remaining 3 tablespoons oil over medium-high in a Dutch oven or heavy deep pan. When the oil is hot and has started to shimmer and smoke, add the onions in a a single even layer. Do in several batches if required with smaller pans. Season well with salt and pepper, and fry stirring occasionally with a wooden spoon. Allow the onions to cook until they begin to caramelize and become brown in color (about 10 to 12 minutes). Then, add the chili, garlic, ginger, bell pepper, bay leaves and the mustard (if using), and continue frying gently stirring occasionally. If required add 1 to 2 tablespoons of water as needed to avoid burning. Then, stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons of pepper. Add the cooked chicken into the pot, tucking the pieces in under the onions, then add 1 cup of water. Mix well, flattening the mixture into an even layer in the pan. Add a cover and simmer over moderate heat until the chicken is cooked through and tender (about 25-30 minutes). Adjust the seasoning to taste, adding more lime juice, salt or pepper if desired. Serve hot over rice, sprinkled with fresh herbs.

Pan Fried Chicken With Artichokes and Lemon

Ingredients

• 2 large lemons
• Kosher salt to taste
• 1/2 teaspoon saffron
• 4 garlic cloves, chopped
• 1/2 teaspoon ground cinnamon
• 1 medium yellow onion, chopped
• 1 tablespoon chopped fresh parsley
• Freshly ground black pepper to taste
• 2 tablespoons extra virgin olive oil
• 1 1/2 cups good quality chicken broth
• 6 bone-in, skin-on chicken thighs (about 2 lb; 1 kg in total)
• 8 fresh globe artichokes (or 8 frozen artichoke bottoms, quartered)

Method

The extract the heart from fresh artichokes in a bowl of lemon water. Cut each artichoke heart in quarters leaving in the lemon water to prevent discoloration. Next, pat the chicken piece dry with paper towels. Then, rub all over with olive oil and season liberally with pepper and salt. Heat the olive oil over moderate to high heat in a large Dutch over, or seep heavy pan. Then, add the chicken pieces in small batches, skin-side down. Cook, without flipping or stirring until well browned on the under side (about 7 to 8 minutes). Flip the pieces over with tongs and brown the other side, (about an extra 5 minutes). Transfer the cooked chicken thighs onto a plate. Return the skillet to moderate heat and add the garlic, parsley, onion and saffron. Season with pepper and salt, and fry, stirring regularly, until the onion is translucent, but not brown (about 5 minutes). Sprinkle cinnamon over the onion in the pan, stirring to mix through. Add the chicken broth, scrape to deglaze the pan. Then, bring the mixture to a simmer over moderate to high heat. Return the cooked chicken pieces to the pan, skin-side up. Insert the artichokes heart between the chicken pieces. Then, cover the pan and simmer over medium to low heat until the chicken is cooked through (about 20 to 25 minutes). Remove the chicken with a slotted spoon and transfer to a serving plate and keep warm. Next, increase the heat below the pan to moderate-high and cook until the sauce is thickened and the artichokes become slightly browned (about 3-5 minutes). Add the juice from half the remaining lemon. Taste the sauce, and adjust the seasoning with salt, pepper and a little extra lemon juice if required to suit your preference. Spoon the artichokes and pan sauces over the chicken on the serving plate. Serve hot sprinkled with parsley and other fresh herbs.

Pan Fried Chicken with Classic Puttanesca Sauce

Ingredients

• Kosher salt to taste
• 1 tablespoon tomato paste
• 3 garlic cloves, thinly sliced
• 1/2 teaspoon red-pepper flakes
• 4 to 5 anchovies, roughly chopped
• Freshly ground black pepper to taste
• 1 tablespoon grape seed or rice bran oil
• 2 lb (1 kg) bone-in, skin-on chicken thighs
• 1 medium red or yellow onion, thinly sliced
• 2 tablespoons Italian parsley, roughly chopped
• 2 tablespoons capers, well rinsed to remove salt
• 1/2 cup roughly chopped pitted black or green olives
• 1 tablespoon fresh oregano leaves or other fresh herbs
• 1 (28-oz; 800 g) can whole tomatoes, gently crushed with a spoon

Method

Pat the chicken thighs dry using paper towels, and then season well with salt and freshly ground black pepper. Heat the oil over moderate to high heat in a Dutch oven or a deep heavy skillet. Add the chicken thighs, skin-side down, when the oils is very hot and starts to smoke and skimmer. Fry the chicken thighs in a single undisturbed layer until well browned on the bottom (about 5 to 6 minutes). Flip the thighs over and brown on the other side, cooking for an extra 4 to 5 minutes. Transfer the cooked thighs to a plate, set aside and keep warm. Retain about 2 tablespoons of oil/fat in the pan and heat again to moderately hot. Then, add the onion and fry until transparent and softened, about 2 to 3 minutes. Add the garlic, red-pepper flakes and anchovies and stir fry occasionally, until the garlic is pale golden (about 2 minutes). Next, add the tomato paste, stir through then stir in the tomatoes, scraping any brown bits from the bottom of the pan into the sauce. Stir in the olives and capers, then return the chicken to the skillet ans simmer the mixture until the flavors meld and the chicken is cooked through (about 15 to 20 minutes). Adding a little water if the sauce is too dry. Taste the sauce and adjust the seasonings with extra salt, pepper or lime juice if required. Divide chicken among serving plates or bowls and serve with extra sauce on top and a sprinkling of fresh herbs and toasted almond slivers.