Sticky Curry Wings

What's your favorite part of the chicken?

For me it's always been the wings. I was never one of those kids who liked holding a drumstick and eating off that big bone. First of all it seemed like the drumstick had too much meat on it for a little kid to handle.

Second, my mother always told me that wing meat is the softest and sweetest and therefore the best.

So that was that.

She was right. 

I love chicken wings. Any kind. Baked, fried, grilled. 

Here's a new favorite: curry seasoned and honey-sticky. You can bake these. Or grill them for a 4th of July feast.

Honey-Curry Sticky Wings

• 24-30 chicken wings
• 1/2 cup honey
• 2 tablespoons Dijon mustard
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1/2 teaspoon garlic powder or 1 large clove garlic, minced
• salt to taste

Preheat the oven to 350 degrees. Wash and dry the wings and place them on a parchment-paper lined cookie sheet. In a small saucepan, combine the honey, Dijon mustard, olive oil, curry powder, garlic powder and salt to taste. Bring to a boil over medium heat, cook for one minute, stirring to blend the ingredients thoroughly and remove from the heat. Brush the tops of the wings with some of the honey mixture. Bake the wings for 10 minutes. Turn the wings over, brush with more of the honey mixture and bake for 10 minutes. Turn the wings over again, brush with the remaining honey mixture and bake for 5-10 minutes or until the wings are golden brown and crispy looking. OR: grill the wings, turning them occasionally and brushing with the honey mixture. 

Makes 4 servings

Coconut Crusted Chicken

Coconut Chicken with Mango Salsa

I don't remember when chicken nuggets became one of the stock items on childrens' menus. But it's right up there with pizza, pasta and mac n' cheese.

Of course, grownups like chicken nuggets too. I suppose it's the anything crunchy-fried-golden-brown thing.

Most recipes give chicken nuggets a bread crumb crust, but during Passover there are other alternatives. Check out my recipe below, which has a matzo meal and coconut crust. I keep the pieces bigger than standard nuggets so they feel more like dinner to adults, but you can cut the chicken into smaller chunks to make actual nuggets (which are terrific as hors d'oeuvre).

The coconut gives the chicken a lovely sweet taste, which is fine all by itself, but grown up palates might want to balance that with a refreshing, citrusy, slightly spicy mango salsa.

Coconut Chicken

• 1/4 cup potato starch
• 2 large eggs
• 1 cup unsweetened packaged shredded coconut
• 1/2 cup matzo meal
• 1/2 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1-1/2 pounds boneless chicken
• vegetable oil for frying

Place the potato starch in a dish. Beat the eggs in a second dish. Combine the coconut, matzo meal, salt, paprika and garlic powder in a third dish. Slice the chicken into strips (about 2-inches long, 1-inch wide). Press the strips, one by one, into the potato starch, covering the entire surface. Immerse the strips in the egg, making sure to cover the entire surface. Press the egg-coated chicken strips into the coconut mixture, making sure to coat the entire surface. Place the strips on a cake rack and let air dry for at least 15 minutes. Heat about 1/8-inch vegetable oil in a large sauté pan over medium-high heat. When the oil is hot enough to make a matzo crumb sizzle, add the strips a few at a time, leaving room between each strip, for about 2 minutes per side, or until golden brown and crispy. Drain on paper towels and repeat with the remaining strips. Serve plain or with Mango Salsa.

 Makes 4 servings

 Mango Salsa

• 2 cups diced fresh mango
• 1/2 cup chopped purple onion
• 1 small chili pepper, deseeded and chopped
• 1 tablespoon chopped fresh mint
• 1 teaspoon chopped fresh ginger
• 1 clove garlic, finely chopped
• 3 tablespoons lime juice
• 1 tablespoon honey
• 1 tablespoon vegetable oil
• salt to taste

Place the mango, purple onion, chili pepper, mint, ginger, garlic, lime juice, honey and vegetable oil in a bowl and toss the ingredients to distribute them evenly. Sprinkle with salt to taste. Let rest for at least 15 minutes before serving.

Makes about 2-1/2 cups

Spur of the Moment Chicken

The fresh pineapples at my local Fairway were on sale when I went shopping this week. They were so well-priced that I bought one, even though most of the time I forget about the one I already have at home, sitting in a corner near the cabinet, getting over-ripe and mushy.

But as I put the fruit in my cart I made a spur of the moment decision to roast it with a chicken breast, which I also purchased and which we ate for dinner last night. 

The pineapple added a juicy acidity; I also seasoned the meat and fruit with just a hint of Aleppo pepper (you can use cayenne too) and cinnamon. The dish was sweet and hot, mild and tangy. Perfect.

All gone! Not a morsel left for lunch today!

Here's the recipe:

Roasted Chicken Breasts with Fresh Pineapple

• 2 cups cut up fresh pineapple
• 2 whole bone-in chicken breasts (or 4-6 whole chicken legs (including drumstick and thigh)
• 1-1/2 tablespoons olive oil
• salt to taste
• 2 teaspoons finely chopped fresh ginger
• Aleppo pepper or cayenne
• ground cinnamon

Preheat the oven to 425 degrees. Place the pineapple chunks and chicken breasts in a roasting pan. Brush the chicken with the olive oil and sprinkle with salt to taste. Scatter the ginger over the chicken and fruit and sprinkle lightly with Aleppo pepper and cinnamon. Place the pineapple under the chicken breasts. Roast for 10 minutes. Lower the oven heat to 350 degrees. Roast for another 50-60 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 pan juices. Let rest for 15 minutes before carving.

Makes 4-6 servings

Chicken Freekeh Salad with Mango, Dates and Pistachios

I’ve always loved the Fancy Food Show, not just because the eating is swell, but because I enjoy seeing what’s current in the food world and what manufacturers have come up with in the last year.

Trying out something new is always an exciting prospect as far as I am concerned.

And yet, for me, two of the show favorites this year were old timers that have become staples of my kitchen: freekeh and dried dates.

While freekeh is familiar at our house, I do realize that it isn’t exactly as well-known as most other grains. If you haven’t heard of it or haven’t tried it, I heartily recommend it. Freekeh is a whole grain that fills in for well-known starches such as white rice, noodles and potatoes, but is much lower on the glycemic index than those ingredients. It also has lots of fiber and protein and is a good source of calcium and iron.

It’s a variety of wheat, so it is NOT gluten-free.

There are several brands available in supermarkets and online; I tried some from Freekehlicious, which sells both whole and cracked freekeh. They sent me home with a sample of their soon-to-come freekeh pasta. (Haven’t tried it yet.)

Freekeh is nutty and toasty tasting. I love it plain and hot with a squirt of olive oil, and also cool, for salad, like the chicken salad recipe below (that includes freekeh, mango, nuts and a citrusy vinaigrette).

Dried dates are like candy— sweet, chewy and indulgent. I frequently snack on them late in the afternoon though sometimes I cut them up into my breakfast yogurt.

I have always bought Medjool dates, but at the Fancy Food Show I tried several other varieties, including safawi, saggae and sukkary at the Sahara Date Company booth. I’m convinced. If I see these in my supermarket, I’m going to be a buyer.

Because dates are so naturally sweet, they’re a good fit with tangy, citrusy and acidic ingredients. So they work harmoniously in this chicken salad too.          

Chicken Freekeh Salad with Mango, Dates and Pistachios  

• 1 cup wholegrain freekeh (or use some other whole grain)

• 1-3/4 cups water

• 2 cups diced, cooked chicken

• 1 cup chopped dates

• 3/4 cup shelled pistachio nuts

• 1/2 cup golden raisins

• 1 ripe mango, peeled and diced

• 4 chopped scallions

• 1/4 cup minced fresh parsley, preferably flat leaf

• 2 tablespoons chopped fresh mint

• 6 tablespoons extra virgin olive oil

• 3 tablespoons white wine vinegar

• 3 tablespoon mango juice or orange juice   

• 2 tablespoons lemon juice

• Salt and freshly ground black pepper to taste

Place the freekeh and water in a saucepan over high heat. Bring the liquid to a boil, stir, cover the pan and lower the heat to a simmer. Cook for about 30-35 minutes or until the grains are tender but still somewhat firm and all the liquid has been absorbed. Remove from the heat and set aside to cool. Place the cooked freekeh in a bowl. Add the chicken, dates, pistachio nuts, raisins, mango, scallions, parsley and mint. Toss ingredients gently to distribute them evenly. Combine the olive oil, white wine vinegar, mango/orange juice and lemon juice and whisk vigorously. Pour the dressing over the salad. Toss the salad and season to taste with salt and pepper. Let rest for about 10-15 minutes before serving.

Makes 6 servings.

Braised Chicken with Dates

When I think about comfort foods I’m no different than most people. I’ll go for Macaroni and Cheese, Mashed Potatoes and Chocolate Pudding just like the next guy.

But my list also includes Chicken Fricassee. My mother made Chicken Fricassee with chicken wings, gizzards and necks. She included potatoes and little meatballs, lots of onions and sometimes mushrooms. She loaded it up with paprika, covered it and cooked it slowly for hours until there was a rich, russet gravy and chicken soft-as-you-know-what. 

That was good.

When my mother was much older and not well, I would make some for her and bring it to her house in a kind of comforting culinary role reversal. She loved Chicken Fricassee too.

This dish was such a regular when I was a child that when I became a Mom and my kids were young, I made it too. 

They hated it. Made fun of it. Wouldn’t eat it.

I still don’t get it.

But, it wasn’t something I made because what’s the point? If your family doesn’t like something you don’t cook it for dinner.

I did however, continue to make braised chicken. Which is actually, for most purposes except the strictest definition, the same as fricassee. My daughters did eat many of the newer versions. And one day Gillian actually called me out on it and said she knew it was fricassee only with different spices and no meatballs.

This is one of the recipes that proved to be a big winner. Call it Braised Chicken with Dates if the word fricassee is not a word you want to use in your house.

Braised Chicken with Dates

• 1 cut up broiler-fryer chicken

• 2 tablespoons olive oil

• 1 large onion, sliced

• 1 large clove garlic, chopped

• 2 teaspoons chopped fresh ginger

• 1/2 teaspoon ground cumin

• 1/4 teaspoon cayenne pepper

• 1/8 teaspoon freshly grated nutmeg

• 1 cup chicken broth

• 12 whole dates, preferably medjool

Rinse and dry the chicken and set aside. Heat the olive oil in a large saute pan over medium heat. Cook the chicken a few pieces at a time until they are lightly browned, about 8 minutes. Remove the chicken to a dish and set aside. Add the onion to the pan and cook for 2-3 minutes. Add the garlic and ginger an cook briefly. Return the chicken to the pan and spoon the onions on top. Sprinkle with the cumin, cayenne and nutmeg. Pour in the chicken broth. Stir the liquid, cover the pan and turn the heat to low-medium. Cook for 15 minutes. Add the dates and cook for another 10-15 minutes or until chicken is cooked through.

Makes 4 servings

Dieting for the doctor's appointment Grilled Chicken Breasts with Orange-Agave-Soy Marinade

Grilled Chicken Breasts with Orange-Agave-Soy Marinade

 Does anyone else diet for a couple of weeks before going to the doctor for a regular, annual-type checkup?

You know, so that the doctor doesn’t either yell at you or because you want him/her to be impressed that you aren’t overweight or too overweight?

I used to laugh at my husband because I would notice how is eating habits changed about 3-4 weeks before his doctor appointment. He didn’t actually say anything. It was sort of stealth dieting. But I caught on a few years ago and I started teasing him about it.

Until one of my daughters recently pointed out out that I do it too.

I confess. She was right.

Neither Ed nor I weigh too much for our age (according to the charts which I must say seem a lot more liberal than the ones they used to use). It’s just those couple or six extra pounds that seem to creep up on you during the year. 

That are so much more difficult to lose as you get older. Even when you work out 2-3 times a week like I do.

But there is that doctor’s appointment in a couple of weeks. So here comes the dieting, no longer a secret.

It’s really really difficult to diet when you are in my business — food writing — and you have to think about food all the time and test out recipes too, like for the article I just sent in for ice cream sundaes and sauce. Fortunately my next article includes recipes for fish salad and ceviche, which can be low low calorie as well as delicious.

In the mean time I can tell you that it is possible to eat good food that is easy to prepare, doesn’t take too much time to cook and still tastes very good. Like grilled fish, grilled turkey or chicken breasts. Try this recipe, even if you aren’t watching your weight. If you use an outdoor grill, preheat it to hot but cook the chicken over medium heat or indirect heat.

Btw, I am aware that agave, which was once highly touted as a low-glycemic ingredient is not any better than corn syrup or honey. So use any of these.

Grilled Chicken Breasts with Orange-Agave-Soy Marinade

• 1/4 cup soy sauce

• 1/4 cup orange juice

• 2 tablespoons olive oil

• 1 tablespoon agave syrup or honey

• 1 tablespoon grated fresh orange peel

• 1 tablespoon finely chopped fresh ginger

• 2 scallions, finely chopped

• 1 large clove garlic, finely chopped

• 1/4 teaspoon hot pepper sauce (or use 1 teaspoon finely chopped serrano or jalapeno pepper), optional

• 4 skinless and boneless chicken breasts

Combine the soy sauce, orange juice, olive oil, agave syrup, orange peel, ginger, scallions, garlic and hot pepper sauce in a deep dish. Immerse the chicken in the marinade, refrigerate and let rest for 1-4 hours, turning the breasts occasionally during that time if possible. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill the breasts for 5-8 minutes per side, depending on thickness, turning the pieces occasionally, or until cooked through.

Makes 4 servings

Mom's Fried Chicken

I work out twice a week with a trainer whose name is Robbie and usually as I am grunting and sweating and trying to do pushups and mountain climbers and crunches and generally trying to work off the calories, what do we talk about?

Food.

We spend endless amounts of time talking about what we like to eat, what we ate, what we will eat.

We ask about what we’ll be cooking that night. Or on the coming weekend. Or for someone’s birthday or Mother’s Day or what have you.

So the other day we got to talking about Judgement Day. You hear it on some radio stations and there are signs on the highway that Judgement Day is coming on May 21st.

Naturally this seemed like the perfect opportunity to talk about what we would eat if it were our last day on earth.

Wow, getting it down to one thing is too difficult, so we decided it would be a whole meal, plus maybe a cocktail hour with hors d’oeuvre and also dessert. We even talked about what alcoholic beverage we would choose and whether we would close it all out with a cigarette, or something.

The only thing we both picked were franks-in-blankets. Which is good, I have a box of them in my freezer.

But we spent an hour on this topic and I started thinking that if I could have anything, it would be my mother’s fried chicken, made the way she made it. Only she isn’t here to make it, which is maybe why I miss it so much.

What made her fried chicken so special is the simple coating, just seasoned flour, and the cooking fat: vegetable shortening. Yep, that awful stuff that clogs your arteries. But hey, if it’s the last day on earth, what’s the difference? 

One other thing my mother did to make her fried chicken taste so good — after she coated the pieces with flour, she let them air dry for a while. That way the coating sticks and doesn’t fall off in the pan.

The result? Crispy, dark golden brown, juicy, sumptuous chicken.

She made this dish often and I sometimes long for it. I don’t remember when I last cooked it, but it’s time now.

My mother used a whole chicken but I am going to cook only the wings. If it’s Judgement Day why bother with the meat? It’s really the skin and fried outside I like. And there’s that fabulous little bit of meat in that center wing part. My mother always gave that part to me and told me it was the softest, sweetest part of the chicken.

She was right.

Good memories. Good chicken. Here’s the recipe. You can use vegetable oil instead of shortening.

Mom’s Fried Chicken

• 12 chicken wings, cut into pieces
• 2/3 cup all-purpose flour
• 3/4 teaspoon paprika
• 3/4 teaspoon salt or to taste
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• shortening or vegetable oil

Rinse the chicken pieces and set them aside. In a large dish, mix the flour with the paprika, salt, garlic powder and black pepper. Coat the chicken pieces with the seasoned flour. Place them on a cake rack to air dry for 25-30 minutes. Heat the shortening or vegetable oil in a deep saute pan over medium-high heat (should be about 1/2-inch) to 365 degrees (a bread crumb will sizzle quickly when you add it to the pan). Add a few chicken pieces at a time (adding too many will make the cooking oil too cool) and cook, turning the pieces occasionally, for 8-10 minutes or until crispy and golden brown. Drain on paper towels. Makes 12

Roasted Chicken with Orange, Lemon and Ginger

Roasted Chicken with Orange, Lemon and Ginger

Today I gave a private cooking lesson and one of the foods I taught was roasted chicken. A long time ago I read that if you know how to roast a chicken you can cook a delicious dinner anytime.

This was delicious. It had a refreshing ginger-citrus-honey coating and it came out glossy and dark-skinned and crispy. The pan juices were sweet and tangy all at the same time. There was enough liquid for the meat and also for the rice I made as an accompaniment (roasted asparagus with Balsamic vinegar too).

Here’s the recipe:

Roasted Chicken with Orange, Lemon and Ginger

• 1 roasting chicken, about 4-6 pounds

• 1 orange

• 1 lemon

• 1 large scallion, finely chopped

• 2 tablespoons finely chopped parsley

• 1 tablespoon finely chopped fresh ginger

• 2 tablespoons softened margarine, or use coconut oil

• 2 tablespoons honey

• salt and freshly ground black pepper

• 1/2 cup orange juice

• 2 tablespoons lemon juice

Preheat the oven to 400 degrees. Rinse and dry the chicken; remove pinfeathers; remove the giblets. Grate the orange and lemon rinds into a bowl. Halve the fruit and squeeze the orange to extract the juice; add more if necessary to make the 1/2 cup. Squeeze the lemon to make the 2 tablespoons of juice. Mix the orange and lemon juices together and set aside. Place the fruit inside the cavity of the chicken. To the bowl of citrus peels, add the scallion, parsley, ginger, margarine and honey. Mix the ingredients until well blended. Rub onto all sides of the chicken. Sprinkle with salt and pepper. Place the chicken breast side down on a rack in a roasting pan. Roast for 15 minutes. Reduce the heat to 350 degrees. Roast another 15 minutes. Pour the reserved juices over the chicken and roast another 15 minutes. Turn chicken breast side up. Continue to roast, basting occasionally, for another 45-60 minutes or until fully cooked (a meat thermometer inserted into the thickest part of the breast reads 160 degrees. Remove the chicken to a carving board and let rest for 15 minutes before carving. Serve with the pan juices. Makes 6 servings