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Sticky Chicken Drumsticks

From the folks at Grandmother’s Kitchen!

Finger lickin’ and crowd pleasin’…

Ingredients

8 chicken drumsticks

sticky-drumsticks

Directions

  1. Using a sharp knife, make a couple of cuts into the thickest part of each drumstick.
  2. Arrange drumsticks in a single layer in a glass or ceramic dish.
  3. Combine soy sauce, sweet chilli sauce and garlic in a bowl and then rub over chicken.
  4. Place chicken in the fridge for 30 minutes to marinate.
  5. Grease and preheat grill to medium.
  6. Sprinkle chicken with sesame seeds and grill on direct heat for 10-15 minutes to get frill marks, then transfer to indirect heat for another 15-20 minutes until cooked.

aa-kendo-kanji-red

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This is a nice way to serve chicken and potatoes. It is my own variation on one of my mother’s recipes. Makes a great Shabbes dish.

Ingredients:

One kosher chicken, in parts; or 8 – 10 chicken thighs

8 medium-sized potatoes, peeled and cut into eighths

4 garlic cloves, peeled, crushed and minced

2 sweet onions, diced

one medium-sized celery stalk, finely diced

4 tsp dried rosemary, crushed a bit, (fresh rosemary optional)

6 tbsp olive oil

1/2 cup dry white wine

salt & lemon pepper (optional)

fresh lemon juice (optional)

baby carrots (optional)

Method:

Preheat oven to 375 degrees F  (190 degrees C). In a large mixing bowl, add half the garlic, onions, celery, rosemary and olive oil. Put the chicken pieces in the bowl and toss to coat all the pieces of chicken thoroughly. Remove spiced chicken and set aside. Add other half of garlic, onions, celery, rosemary and olive oil to mixing bowl. Add potatoes and toss or stir to coat all the potato pieces thoroughly.

Empty chicken and potatoes into a large baking pan. [1] Add a bit of water to prevent sticking. Bake covered for 30 min.

Remove cover and bake uncovered for another 20 minutes. Check to see if water is almost gone. If so, add 1/2 cup of dry white wine. Turn chicken pieces to brown the other sides. Bake for another 10 minutes.

Notes & Observations:

For extra flavour, baste chicken and potatoes every 15 minutes or so. This will also help you keep an eye on whether the liquid disappears too early.

Sometimes, I like using small red potatoes, quartered. You can even try it with white or red (or white AND red) mini potatoes or fingerling potatoes.

If you are using fresh rosemary, add half the amount as dry rosemary. Also, you might want to add two sprigs of fresh rosemary on top of the chicken and potatoes. I crush the dry rosemary a bit, braking up the leaves since a nice long dry rosemary leaf can act like a little spear in your mouth. Not nice.

I like adding a bit of coarse kosher salt and lemon pepper into the mixing bowl along with the olive oil and vegetables. That way, the chicken and potatoes are evenly coated. If you prefer, sprinkle a tiny bit of salt and lemon pepper onto the chicken and potatoes once they are in the baking dish.

If you like, add several baby carrots in with the chicken and potatoes.

Sometimes, I shpritz a bit of fresh lemon juice onto the chicken and potatoes when I uncover them.

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[1] I like to place parchment paper along the bottom of the baking dish to prevent sticking… and the awful pain in the tush it is to clean a baking dish that has chicken and potatoes baked and caked onto it.

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