Coconut Braised Chicken

May 15, 2017 Tangie Holifield

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This perfectly braised fragrant chicken stew is a cultural transformation of Asian, Central and South American ingredients—coconut, Mexican chorizo, cilantro and lime.

Serves 4

Ingredients:
2 Tablespoons canola oil
3 whole chicken legs
3 chicken thighs
Kosher salt, to taste
Freshly ground black pepper, to taste
½ pound fresh Mexican chorizo, casings removed
1 medium onion, thinly sliced
1 Tablespoon minced peeled fresh ginger
1 garlic clove, minced
1 dried chile de árbol, finely crushed
3 cups unsweetened coconut milk
1 pound baking potatoes, peeled and cut into 2-inch pieces
1 Tablespoon unsalted butter
2 Tablespoons fresh lime juice, plus lime wedges for serving
Cilantro sprigs, for garnish

Directions:
Preheat the oven to 425° F.

In a large enameled cast-iron casserole or Dutch oven, heat the oil.

Season the chicken with salt and pepper.

Working in 2 batches, brown the chicken over moderate heat, turning occasionally, about 8 minutes per batch. Transfer the chicken to a large plate, and set aside.

Add the chorizo and onion to the casserole or Dutch oven and cook, stirring to break up the meat, until the onion is translucent, cooking for about 5 minutes.

Stir in the ginger, garlic and chile and cook until fragrant, cooking for about 1 minute.

Add the coconut milk, potatoes and chicken to the casserole or Dutch oven and bring to a simmer.

Cover and braise in the oven for about 1 hour, until the chicken is cooked through. Stir in the lime juice and butter. Taste and adjust the seasoning with salt.

To serve, spoon the braised chicken and potatoes into shallow bowls. Garnish with cilantro sprigs and serve with lime wedges.

Note:
This recipe was featured on the NBC TODAY Food Club webpage in November 2015.

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Grilled Red and Green Chicken

May 14, 2017 Tangie Holifield

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Adapted from
Joshua McFadden
Food & Wine Magazine
June 2017

This clever grilled chicken recipe was adapted from Chef Joshua McFadden of Portland, Oregon and is currently featured in the June 2017 issue of Food & Wine Magazine. This spectacular dish involves making two simple sauces—a spicy red one with ’nduja, a spreadable pork sausage; and a green one packed with fresh herbs and briny capers and anchovies—that are brushed on the chicken and served alongside. Both sauces are incredibly versatile, so keep those leftovers for other dishes yo may have on your menu or you can try the red sauce smeared on a grilled cheese sandwich and the green drizzled over grilled vegetables or mixed with more olive oil and white wine vinegar for an herbaceous vinaigrette for grilled fish.

Serves 4 to 6

Ingredients:
For the red sauce:
1/2 cup ’nduja (See Cook’s Notes)
2 tablespoons tomato paste
1 tablespoon red wine vinegar
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt, to taste
Ground black pepper, to taste

For the fresh green herb sauce:
1 cup each lightly packed parsley, mint, cilantro, tarragon and basil leaves
4 scallions, chopped
1/4 cup drained capers
4 anchovy fillets
1 cup extra-virgin olive oil
Kosher salt, to taste
Ground black pepper, to taste

For the chicken:
Canola oil, for brushing
One 3 1/2-pound chicken, cut into 8 to 10 pieces
Kosher salt, to taste
Ground black pepper, to taste
Lemon wedges, for serving

Directions:
Make the red sauce In a food processor, pulse the ’nduja with the tomato paste and vinegar until nearly smooth. With the machine on, drizzle in the olive oil until incorporated. Scrape the sauce into a medium bowl and season with salt and pepper. Clean the food processor.

Make the green sauce In the food processor, pulse the herbs, scallions, capers and anchovies until very finely chopped. With the machine on, drizzle in the olive oil until incorporated. Scrape the sauce into a medium bowl and season with salt and pepper.

Light a grill and oil the grate. Season the chicken with salt and pepper. Grill over moderate heat, turning occasionally, until an instant-read thermometer inserted in the thickest piece registers 155°F, about 25 minutes. Brush half the chicken with some of the red sauce and half with some of the green sauce and continue to grill, turning and brushing with the sauces, until an instant-read thermometer inserted in the thickest piece registers 165°F, 7 minutes longer. Transfer the chicken to a platter and serve with lemon wedges, passing the remaining sauces at the table.

Cook’s Notes:
The sauces can be refrigerated separately overnight.

‘Nduja is a spicy, spreadable pork sausage made out of prosciutto. You can find it at the cheese counter at your local Whole Foods.

Thank you so much!

Chicken and Black Truffle Sausage with Broccoli Rabe

May 12, 2017 Tangie Holifield

Sometimes, you just get inspired by what is left over in your refrigerator, like this experimental dish full of Italian flavors and Spring vegetables.

This dish is a little like one of my Grand’s creations. She never measured anything exactly and her dishes and desserts always came out perfectly with a” little of this” and a “little of that” and a “handful of this”. But for those who need exact measurements, I am still working on the perfect amounts for this particular creation in the “laboratory”.

The goodness is that the family loved it, the bad news is that there were no left overs…. lol!

ct-otm@tk chicken truffles