Category: Chicken

Curried Chicken and Wild Rice Strudel

strudel finishedI have been making a version of this recipe for a long time. I first found it in a cooking magazine (I think it was Food and Wine) almost 20 years ago and it was one of Husband’s favourites. About 10 years ago, I lost that magazine when I took it to my sister’s to make dinner for family. That dinner was a bit of a disaster in any case because the brush I used to butter the phyllo was defective and we spent the entire meal picking out teeny tiny little bristles from within the cooked pastry. I promptly forgot about the dish until about a year ago when Husband requested it. The magazine was long gone but I found a similar recipe on Epicurious here I’m not sure if this is the exact recipe I used all those years ago, but close enough. I’ve made it a few times in the past year and it’s a very nice, satisfying meal when served with a simple salad (last night it was arugula and thinly sliced apple with a lemon vinaigrette and some grated pecorino pepato).

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Healthy Slow Cooker Chicken and Black Beans

chicken and black beanOk, let’s be honest.  This is not the type of recipe I planned to post when I dreamed of having a food blog.  First, I’m still trying to love my slow cooker; b) I am in the middle of trying to dump my Christmas weight; and 3… well, there is no 3 except that I have made this 3 times in the past few weeks and both Husband and I really really like it.  Seriously.  It’s healthy enough to eat post-Christmas but I have not stooped to using that dry, tasteless protein known as the (dreaded) chicken breast.  My version uses the ever-so-much-more-luscious chicken thighs (you know what I’m talking about) and still comes in at under 300 calories per serving.  It also has a lovely bright zesty topping.  Cha-ching!

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Chicken with Rice

DSC_4243Ok, this is much more than just chicken with rice.  It’s aromatic, it’s crispy, it’s exotic!  It’s Ottolenghi… another favourite chef.  I’m not a fan of chicken.  I avoided both eating and cooking it for years… too many dinners of hard, tasteless, overcooked chicken breasts smothered in BBQ sauce… like, really?!?!  I just started cooking chicken again a couple years ago, but only whole chickens (where I hoard the dark meat for myself) or thighs.  Thighs are the perfect solution to dry chicken.  When not overcooked, the meat is moist, silky, and tastes more chicken-y than any chicken breast I’ve ever eaten.

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