ROSHELLE’S JAMAICAN CURRY CHICKEN

ROSHELLE’S JAMAICAN CURRY CHICKEN

Prep Time: 1 hour 13 minutes
Cook Time: 1 hour
Total Time: 2 hour 13 minutes

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INGREDIENTS:
1 ½ pound Chicken Parts, cut in half. I used drumsticks and thighs
3 ½’ounces Blue Mountain Country Jamaican Curry Powder + 1 ½ tablespoon
2 ½ teaspoon Kosher Salt
½ ounce Onion Powder
½ Garlic Powder
4 sprigs Thyme
5 stalks Scallions
2 Onions, sliced
¼ ounce Black Pepper
6 each Whole Allspice
1 ½ ounces Canola Oil
4 1/2 cups Chicken Stock or Water
2 tablespoons Butter
1 ½ ounces Coconut Milk
Pinch of Cayenne Pepper
4 each Garlic Cloves, peel, smashed
1 ounce Apple Cider Vinegar
4 ounces Distilled or Tapped Water
2 inches Ginger Root, wash and smashed
3 Yukon Yellow Potatoes, cut into eighths
1 tablespoon Italian Parsley, chopped
1 Scotch Bonnet or Habanero Pepper

METHODS:
1. Cut chicken pieces in half or chicken can stay as is. Traditionally when making curry chicken the smaller the pieces the better. In a large size bowl add 4 ounces of water and the vinegar. Add chicken pieces and soak for 10 minutes. This is done to cut the rawness of the chicken and to draw out any residual blood. After the 10 minutes drain water from chicken and rinse under cold running water of 2 minutes. Drain all the water from the chicken. Put aside until ready to use.
2. In the same pot or bowl combine chicken with all the ingredients except for the oil, coconut milk, ginger roots, garlic cloves, butter and stock. Using your hands rubs together until the chicken pieces are thoroughly coated with seasoning. Allow chicken to marinate in refrigerator for 45 minutes.
3. Over medium low heat in a large size skillet, Dutch pan, or saucepan heat oil. Add 1 ½ curry powder until the color changes but not burned. Add ginger root and garlic cloves mix well and cook for another minute.
4. Add chicken to heated oil mixture, then reduce flame to medium. Cover and allow chicken to slow cook for 10 minute. Add chicken stock, give it a gentle stir to remove any pieces of chicken that maybe stuck to the bottom of the pan. Add potatoes, cover and simmer. After 20 minutes into the cooking process, taste and adjust seasoning with salt. Cook for another 15 minutes more. After the 15 minutes return the flame to medium high add cayenne pepper, coconut milk and butter. Stir gently to incorporate both the milk and butter. Cook for another 15 minutes. Taste and adjust to up your desire…occasionally to prevent the chicken from sticking. Be careful not to remove the meat from the bone. Remove from heat. Can be garnished with fresh chopped Italian parsley.
5. Serve with steamed white rice, gungo peas and rice or rice and peas. Don’t forget slices of Scotch Bonnet or Habanero Pepper.
6. Enjoy.

BBQ-SRIRACHA FRIED CHICKEN SANDWICHES

BBQ-SRIRACHA FRIED CHICKEN SANDWICHES
Yield: 4 Servings
Prep Time: 45 minutes
Cook Time: 4 minutes
Total Time: 49 minutes

INGREDIENTS:
1 cup Buttermilk
4 pieces Boneless Chicken Tighs, skinless
1/8 teaspoon Black Pepper
1 1/2 cup All Purpose Flour
1 teaspoon Garlic Powder
1/3 teaspoon Kosher Salt
1 sprig Rosemary
1/2 teaspoon Paprika
1 1/2 teaspoon Braggs Seasoning (24 Herbs and Spices)
1/2 teaspoon Dijon Mustard
2 cups Vegetable Oil

THINGS YOU’LL NEED:

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4 pieces Ciabatta Bread, cut in half, toasted
Lettuce of you choice. I used springmix mesclun
Red Onion, thinly sliced
Tomato, sliced
1/2 Avocado, sliced
1/4 cup Honey BBQ Sauce
1/4 cup Sriracha Mayo
1/2 Long Pepper, thinly sliced
Gruyere Cheese, grated

METHODS:
1. Combine seasonings, mustard, salt, pepper, rosemary and buttermilk in small mixing bowl and whisk. Pat dry chicken and add to bowl. Mix well, making sure each chicken thighs are coated in seasoned buttermilk. Refrigerate for 30 minutes.
2. In the meantime, over medium high heat, add oil in a medium saucepan or frying pan. Heat to 350°F.
3. Start prepping sandwich fillings of your choice or your can use the filling as I have above.
4. Add flour and I pinch of salt to a bowl. Mix well. Dredge thighs in flour mixture one at a time, patting of any excess flour. Add to oil. Do not overcrowd pan. Fry for 4 minutes or until thighs are golden brown. Remove from oil rest on paper towel to remove any excess oil.
5. Start assembling sandwiches by adding mayo, lettuce, avocado, onion, sliced peppers, chicken, BBQ sauce, tomato and cheese.
6. Serve immediately and enjoy.

**NOTE:
Chicken can marinate over night.
Can be served cold.

To may sriracha mayo simply take 1/4 cup mayo, 1/3 teaspoon fresh squeeze lemon juice pinch of salt and black pepper and 1/2 tablespoon sriracha sauce. Whisk to thoroughly combine. Taste and adjust seasoning to you liking.

Or you can simply by sriracha mayo at the store.

 

CHICKEN PARM and TOMATO BASIL SAUCE

CHICKEN PARMESAN
Yield: 3-4 servings
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hour 5 mins.

INGREDIENTS:
Panko as needed
1 tablespoon Salt +1/2 teaspoon
1/4 teaspoon Black Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Paprika + 1/4 teaspoon
1/2 teaspoon Braggs Organic 24 Herbs & Spices Seasoning
1/2 teaspoon Cumin
2 Eggs, whisked
Flour as needed
Pasta Sauce as needed
Mozzarella Cheese, fresh or shredded, as needed
Basil for garnish, chopped, optional
1/2 pound Chicken Breast, boneless, skinless
2 cups Canola or Vegetable Oil

METHODS:
1. Preheat oven to 400 F
2. In a bowl add paprika, salt, pepper, Braggs seasoning, cumin and garlic powder. Mix to combine. Set aside until ready to use.
3. In the meantime, cut chicken in half horizontally. Sprinkle seasoning mixture on both sides on each pieces of the chicken. Place each piece of chicken breast between plastic wrap and pound each piece until 1/2 thick. If the chicken breasts are thin enough already, there’s no need to pound them. Go ahead and move on to the next step.
4. Add egg to a medium size shallow bowl and whisk. Set aside until ready to use.
5. Add Panko breadcrumbs to a bowl.
6. Add flour, 1/2 teaspoon salt and 1/4 teaspoon paprika. Mix well to combine.
7. In order set your flour first, egg wash second and Panko breadcrumbs last. Start by dredging each piece of chicken breast in flour…one at a time. Then the egg wash then finish with Panko breadcrumbs. Repeat until each piece of chicken is breaded.
8. On medium high heat, add 2 cups of oil to a medium size sauté or frying pan. Add chicken two at a time cooking for 3minutes on each side of until golden brown. Place chicken on a foil cover sheet tray or pan to with a little tomato sauce and then mozzarella cheese. Place in 400 F. cook until cheese is melted and bubbly. Topped with a little more sauce and garnish with basil if desired. Served immediately over your favorite pasta.

FOR TOMATO SAUCE

INGREDIENTS:
1 pound Tomato Basil Pasta Sauce (365, organic, Wholefoods brand)
1/3 cup Spanish Onions, minced
1 teaspoon Garlic, minced
Salt to taste
1/2 bunch Basil
1/3 teaspoon Oregano
1/2 teaspoon Canola Oil
1 Bay Leave
2 tablespoons Butter, cut in small pieces
1/4 cup Parmesan Chesse, grated

METHODS:
1. On medium low heat in a medium size saucepan, add oil. Add onions and garlic cook for 4mins or until garlic and onions are slightly brown and soft.
2. Add pasta sauce, basil, oregano, and bay leave. Cook for 30 mins. Add parm and cook for an additional 5 mins.
3. Taste and adjust seasoning with salt. Remove sauce from heat and slowly whisk the butter in. To add to chicken parm follow the step above.

**NOTE: If you like color on your cheese, simply turn the broiler on. Add chicken parm to oven until slightly brown, cheese is melted and bubbly.

French Chicken with Garlic and Thyme Pan Sauce

This dish makes the perfect date night dinner for two! You can also pair it with your favorite bottle of white wine. Can also be served with rice, your favorite pasta, veggies and or mashed potatoes.

Married and Cooking

This dish makes the perfect date night dinner for two! You can also pair it with your favorite bottle of white wine.

20151003_185907Place the chicken in the pan skin side down, add the thyme and sear until the chicken is golden brown in color.

Ingredients:
2 each French style chicken breast
2 tbsp Canola oil
1 tbsp Shallots, minced
4 fl. oz White wine
8 fl. oz Chicken stock
1 tbsp Butter
2 tbsp Garlic, minced
4 sprigs Thyme
Salt as needed
Pepper as needed

Method:
1. Preheat the oven at 425F.
2. Using paper towel, pat dry the chicken and season with salt and pepper.
3. In a non-stick sauté pan heat the canola oil. Once the oil is heated place the chicken into the heated oiled pan, skin side down. Cook until golden brown turn the chicken over and place in the oven.
4. Cook until it reaches…

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Roasted Chicken w/Pan Sauce

 

Using paper towel, pat dry the chicken and season the cavity with salt and pepper. Cut the wing at the second joint hint. Stuff the cavity with, bay leaves, peppercorns, parsley stems, thyme, rosemary and chives.

Using you index finger to lift the skin on the breast and stuff it with garlic and onions, be careful not to tear the skin.

Screenshot_2016-02-13-15-37-57-1 Roast in the oven for 15 minutes, them baste with olive oil and turn it down to 350 degrees and roast for another 55 minutes. Brush with olive oil every 10 minutes. Allow it to rest 20-30 minutes after it is done.

 

Roasted Chicken

Ingredients:
1 Orange, half
1/2 bunch Thyme
12 stems Parsley
2 Bay leaves
1 Whole Chicken
Salt to taste
1/2 tsp Whole peppercorns
2 sprig Rosemary
1/2 bunch Chives
7 cloves Garlic
4 fl. oz White wine
4 fl. oz Milk

Method:
1. Preheat the oven to 425 degrees.
2. Cut the wing at the second joint hint. Use a paper towel to pat dry the chicken and season the cavity with salt and pepper.
3. Stuff the cavity with, bay leaves, peppercorns, parsley stems, thyme, rosemary and chives. Using you index finger to lift the skin on the breast and stuff it with garlic and onions, be careful not to tear the skin.
4. Brush the chicken with olive oil and place it in a saute pan on top of the wings to raise it off the pan. Squeeze the oranges over the chicken.
5. Roast in the oven for 15 minutes, them baste with olive oil and turn it down to 350 degrees and roast for another 55 minutes. Brush with olive oil every 10 minutes. Allow it to rest 20-30 minutes after it is done.

Pan Sauce:
1. Make 6 oz of roux 3 oz of butter and 3 oz of flour make the roux in a sauce pot cover label and reserve, discard the fat from the roasting pan then deglaze with the white wine, reduce it dry and add 1 quart of chicken stock.
2. Strain it through a fine mesh strainer into another sauce pot. Whisk in the roux and bring to a boil. Add the milk and bring to a boil; reduce to a simmer and simmer for 20 minutes. Taste and adjust seasonings with salt and pepper.

Spinach Stuffed Chicken w/Maple Carrots and Roasted Potatoes

Chicken as always been a staple growing up, so I always try to finish different ways to prepare it. This chicken supreme was inspired by a last minute change.

 

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Combine the sun dried tomatoes, pine nuts, roasted garlic, spinach, and goat cheese in a food processor and pulse until the mixture is somewhat something. Taste and adjust seasonings. Put in a piping bag.

 

Spinach Stuffed Chicken Supreme with Maple Glazed Carrots and Roasted Herb Potatoes

Ingredients:
7 oz Spinach
2 oz Sundried tomatoes
2 oz Pine nuts
2 cloves Roasted garlic
3 oz Goat cheese
2 tbsp Canola Oil

Method:
1. In a small covered saucepan or wrap in aluminum roast the garlic  bulb with extra virgin olive oil, salt, and pepper in a 350F oven for 25 mins, or until the garlic start to rise out of its skin, this indicates that the garlic is finish.
2. Remove and cool and allow it to cool.
3. Blanch spinach for 30 seconds in salted boiling water.
4. Once the spinach is blanch remove from the pot and put in an ice water bath or cold running water, until it is cool.
5. Remove the spinach from the cold water bath and rung dry.
6. In an 8 inch sauté pan, on medium low heat pan toasted the pine nuts for 2 minutes.
7. Once everything is finish toasting and roasting, put the sun dried tomatoes, pine nuts, roasted garlic, spinach, and goat cheese in a food processor and pulse until the mixture is somewhat something. Taste and adjust seasonings. Put in a piping bag.
8. Remove chicken from the breastbone wings attached.
9. At the top of the chicken where the wing is, use a knife and make a small incision. Using a butter knife carefully work the knives through the chicken without tearing it.
11. Carefully pipe the spinach mixture in the chicken.
12. Pat dry the chicken, season with salt and pepper. Refrigerate for an hour.
13. In an 10 inch sauté pan, heat 2 tbsp of canola oil. Once the oil is heated place the chicken skin side down in the pan away from you. Sautee until the chicken golden brown in color.
14. Turn the chicken and slightly cook it on the other side, approximately 30 seconds. Remove from the heat and place on a resting rack.
15. Place the resting rack in 400F oven for 8 minutes or until the chicken feels firm and it is fully cooked. Remove and let it rest for 10 minutes. Slice. Enjoy!