Roasted Chicken Breast with Lemongrass and Ginger

Ever since Ed and I travelled to Vietnam and Cambodia several years ago, I have been trying to prepare some Vietnamese/Cambodian specialties.

I’ve cooked Pho many times (it’s one of my favorite soups) but mostly have made lots of recipes using lemongrass and fresh ginger, which are ubiquitous in Southeast Asian cuisine.

The combination of these two ingredients, (which are easy to find these days), is refreshing, vibrant, citrusy, and they give a real boost of flavor, especially to mild foods such as chicken. Just a few teaspoons of seasoning makes a plain old chicken dinner really easy and yet so interesting and definitely not plain old.

Roast Chicken Breast with Lemongrass and Ginger

• 2 whole chicken breasts (or use 4-6 whole legs)

• 1 tablespoon vegetable oil

• 2 large cloves garlic, finely chopped

• 2 teaspoons chopped fresh lemongrass

• 2 teaspoons chopped fresh ginger

• 2 teaspoons chopped fresh chives (or green scallion tops)

• salt and freshly ground black pepper to taste

• sprinkle of cayenne pepper

• 1/4 cup white wine

Preheat the oven to 450 degrees. Place the chicken breasts in a roasting pan. Brush the chicken with the vegetable oil. Scatter the garlic, lemongrass, ginger and chives over the chicken and sprinkle with salt, pepper and cayenne pepper. Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 40-45 minutes or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees), basting once or twice with the white wine. Let rest for 15 minutes before carving.

Makes 4-6 servings

Lemon Oregano Roasted Chicken

I bought a ton of lemons recently for an article I wrote on Preserved Lemons for the Jewish Week Food&Wine.

So I’ve been cooking lots of recipes that use lemons.

This is one of the best, easiest and least complicated: Roasted Lemon-Oregano Chicken. I used chicken breast (though you could make it with any chicken parts). The fragrance is mesmerizing. It’s tasty without needing too many ingredients. You don’t need to use salt because the lemon juice adds the right amount of tang. It’s filling but not heavy.

I serve this with plain cooked rice or mashed or baked potatoes because the roasting juices are a perfect “gravy,” no other moisturizing fat needed.

Roasted Lemon-Oregano Chicken

• 1 large onion, sliced

• 1 lemon, sliced

• 2 whole bone-in chicken breasts, each about 1-1/2 pounds (or 4 whole chicken legs)

• 2 tablespoons olive oil

• 1 teaspoon dried oregano

• freshly ground black pepper to taste

• 6 tablespoons lemon juice

• 1/4 cup white wine

• 2 cloves garlic, finely chopped

Preheat the oven to 450 degrees. Place the onion and lemon slices in a roasting pan. Wash and dry the chicken breasts and place them on top of the onion/lemon slices. Brush the chicken with 1 tablespoon olive oil and sprinkle with the oregano and pepper to taste. Roast for 10 minutes. Combine the remaining tablespoon of olive oil, the lemon juice, white wine and garlic and pour over the chicken. Lower the oven heat to 350 degrees. Roast for another 25-30 minutes, basting occasionally, or until cooked through (a meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving.

 Makes 4-6 servings

Bread, Fried Chicken Cutlet Sandwich

I don’t want to get all political on you but I have to say, if I wanted a breaded-and-fried chicken sandwich I wouldn’t take myself down to Chick-fil-A and wait on line with a horde of other people in the hot sun for one. I’d make it at home, where it’s fresher, cheaper, hotter and tastier. Also more comfortable to eat. Plus I know it hasn’t been cooked in a ton of oil that’s been used for a ton of chicken. Or thereabouts. And, so, that’s exactly what I did. We had these for dinner the other night. Couldn’t be better.

Breaded and Fried Chicken Filet Sandwich 

• 1 large egg 
• 3/4 cup panko 
• salt, freshly ground black pepper, paprika, garlic powder 
• 4 skinless, boneless chicken breast filets (16-20 ounces total) 
• vegetable oil for frying 
• 1 baguette bread 
• 6-8 tablespoons mayonnaise 
• lettuce, tomatoes

Beat the egg in a shallow pan or dish. Place the panko on a second dish. Add some salt, pepper, paprika and garlic powder to the panko and mix to distribute the spices. Immerse the chicken one piece at a time in the egg and turn to coat both sides. Then coat the chicken with the seasoned panko. Heat about 1/4-inch vegetable oil in a large saute pan over medium heat. Fry the filets — two at time if necessary to leave room in the pan between pieces. Cook the filets for 2-3 minutes per side or until crisped and cooked through. Drain on paper towels. Cut a baguette into four chunks. Slather with equal amounts of mayonnaise. Add lettuce and tomato slices, top with a chicken filet. 

Makes 4 sandwiches

Roasted Moroccan Spiced Chicken Breast

Still groaning over how much food I consumed from Hanukkah through New Year’s Day.

Why do I do this?

It doesn’t help to know that most people overeat during the holidays.

But I am happy to say that throughout most of the year we eat good food that’s fresh, simple and healthy. So I’m right back in the routine as of today. This week we’ll be having the soup I posted about yesterday and also this chicken dish (with a roasted sweet potato and steamed broccoli).

This recipe, for Moroccan Spiced Chicken Breast, calls for a spice blend called Ras-el-Hanout. There’s a recipe for it in my book, Hip Kosher, but you can also find the blend in some specialty stores that sell spices (it’s basically a mixture of cumin, turmeric and cayenne pepper plus warm seasonings such as ground ginger, cinnamon, nutmeg, allspice and cloves). This dish goes well with sauteed escarole and roasted carrots and/or parsnips.

Roasted Moroccan Spiced Chicken Breast

2 bone-in whole chicken breasts, each about 1-1/2 pounds

1-1/2 tablespoons olive oil

salt to taste

1 tablespoon lemon juice

1 medium clove garlic, finely chopped

1 tablespoon chopped fresh mint

1 teaspoon Ras-el-Hanout

1 teaspoon grated fresh lemon peel

1/2 teaspoon paprika

Preheat the oven to 500 degrees. Wash and dry the chicken breasts and place them on a rack in the roasting pan. Brush with 1/2 tablespoon olive oil and sprinkle with salt to taste. Roast for 10 minutes. Combine the remaining tablespoon olive oil, lemon juice, garlic, mint, Ras-el-Hanout, lemon peel and paprika in a bowl and set aside. Brush the chicken with the spice mixture. Lower the oven heat to 350 degrees. Roast for another 30 minutes or until cooked through (meat thermometer inserted into the thickest part of the breast will register 160 degrees). Let rest for 15 minutes before carving.

Makes 4 servings