I Heart Cooking Clubs : Roasted Citrus-Herb Chicken

I'm finally back to cooking with Giada but most of all cooking with the I Heart Cooking Clubs Group which I really enjoy very much.

I finally even got a book by Giada (Giada at home) and what could I easily roast if not a chicken ?

Actually the recipe called for game hens which I do not really know what they are (not guinea hens right ?) But lenghtening the cooking time was allowed so here comes the chicken !

I the original recipe Giada suggests a crouton salad with the roast but I opted for patate al forno which are a sure hit with the kids.

The raw chicken gets scrubbed with orange and lemon zests, shallots, olive oil, thyme and mint and salt an pepper.

It is then roasted with marsala, broth, orange and lemon juice and raisins.

It was great you should try !

I even found the recipe here so you can read it in proper English...

Ingredients

• 2 (1 1/2 to 2-pound) Cornish game hens
• 1/4 cup olive oil
• 2 shallots, minced
• 2 tablespoons orange zest, from 2 medium oranges
• 2 tablespoons lemon zest, from about 3 lemons
• 2 tablespoons chopped fresh thyme leaves
• 3 tablespoons chopped fresh mint leaves
• 1 teaspoon kosher salt, plus extra for seasoning
• 1 teaspoon freshly ground black pepper, plus extra for seasoning
• 2 cups low-sodium chicken stock
• 2 tablespoons Marsala wine or dry sherry
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh orange juice
• 1/4 cup dried cranberries or currants
• 2 teaspoons all-purpose flour
• 2 tablespoons unsalted butter, at room temperature

Directions

Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 450 degrees F.

Rinse the game hens and pat dry with paper towels. In a small bowl, mix together the olive oil, shallots, orange zest, lemon zest, thyme, mint, 1 teaspoon salt and 1 teaspoon pepper. Rub 2 tablespoons of the zest mixture over the skins of the game hens. Place the remainder of the zest mixture under the skin and into the cavities of the hens. Using kitchen twine, truss the legs together. Place the hens in a shallow 9 by 13-inch baking dish. Add the chicken stock, Marsala wine, lemon juice, orange juice, and cranberries. Roast for 30 to 35 minutes, or until the leg juices run clear. Remove the game hens and set aside. Place the flour in a small saucepan. Whisk in the pan juices. Bring the juices to a boilover medium heat. Reduce the heat and simmer for 8 to 10 minutes until slightly thickened. Whisk in the butter and season, to taste, with salt and pepper.

To serve, remove the kitchen twine and place the hens on 2 serving plates. Drizzle with the citrus-herb sauce.

Cook's Note: Reserve 1/4 cup of the citrus-herb sauce for theCrouton Salad.

I Heart Cooking Clubs : Curry in a Hurry

As you can see even if it is Potluck week at I Heart Cooking Clubs I couldn't leave Thailand !!

This chicken was in a hurry even to photograph !!

The recipe is fantasic :Nigella makes it with frozen vegetables but I used pumpkin and cauliflower from my veggie box.

This curry is super easy and fast: if you have coconut milk, fish sauce and curry paste in your pantry you are set !

Last week I saw the basmati Mary made so I accompanied the chicken with it.

It was such a success we are lucky I got one picture of it !!

INGREDIENTS

2 x 15ml tablespoons wok oil

3 x 15ml tablespoons spring onions, finely chopped

3–4 x 15ml tablespoons green Thai curry paste

1kg chicken thigh fillets, cut into strips about 4 x 2cm

1 x 400ml can coconut milk

250ml boiling water

enough chicken stock concentrate or cube for 500ml water

1 x 15ml tablespoon fish sauce (nam pla)

185g frozen peas

200g frozen soya beans

150g frozen fine beans

3 x 15ml tablespoons fresh coriander, chopped

METHOD

1.	Heat the wok oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.
2.	Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (i.e. the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.
3.	Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3–5 minutes.
4.	Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.

ADDITIONAL INFO

If you want to make this with fresh vegetables rather than frozen, then up the water (keeping the amount of stock concentrate the same) and indeed I would double it to 500ml. But if using frozen – which is how I make this 99% of the time, and why it is a great storecupboard standby – I find it easier to use a cappuccino cup, or similar, and measure out 1 1/2 cups of each frozen green veg rather than weigh it. The chicken comes in packets, so that just keeps everything simple and straightforward.

Daring Cook's Challenge : Chicken Pho

The October 2009 Daring Cooks’ challenge was brought to us by Jaden of the blog Steamy Kitchen. The recipes are from her new cookbook, The Steamy Kitchen Cookbook.

This month we traveled to Vietnam thanks to Jaden of Steamy Kitchen. It was a wonderful recipe even if I never tried the real thing ! The stock was such a perfumed pleasure to prepare and i'm so happy I saved half of it for future use !I used the long recipe that is in Jaden's blog. The following recipe is the one in her book.

Please visit the other Daring Cooks !

Short Recipe:

Equipment:

• Frying pan
• Large stockpot
• Tongs
• Strainer, sieve or colander
• Bowls for serving

Preparation Time: 45 cooking time + 15 minutes to cook noodles based on package directions

Servings: Makes 4 servings

Ingredients:

For the Chicken Pho Broth:
2 tbsp. whole coriander seeds
4 whole cloves
2 whole star anise
2 quarts (2 liters/8 cups/64 fluid ounces) store-bought or homemade chicken stock
1 whole chicken breast (bone in or boneless)
½ onion
1 3-inch (7.5 cm) chunk of ginger, sliced and smashed with side of knife
1 to 2 tbsps. sugar
1 to 2 tbsps. fish sauce

1 lb. (500 grams/16 ounces) dried rice noodles (about ¼ inch/6 mm wide)

Accompaniments:

2 cups (200 grams/7 ounces) bean sprouts, washed and tails pinched off
Fresh cilantro (coriander) tops (leaves and tender stems)
½ cup (50 grams/approx. 2 ounces) shaved red onions
½ lime, cut into 4 wedges
Sriracha chili sauce
Hoisin sauce
Sliced fresh chili peppers of your choice

Directions:

1. To make the Chicken Pho Broth: heat a frying pan over medium heat. Add the coriander seeds, cloves and star anise and toast until fragrant, about 3-4 minutes. Immediately spoon out the spices to avoid burning.
2. In a large pot, add all the ingredients (including the toasted spices) and bring to a boil.
3. Reduce the heat to medium-low and let simmer for 20 minutes, skimming the surface frequently.
4. Use tongs to remove the chicken breasts and shred the meat with your fingers, discarding the bone if you have used bone-in breasts.
5. Taste the broth and add more fish sauce or sugar, if needed. Strain the broth and discard the solids.
6. Prepare the noodles as per directions on the package.
7. Ladle the broth into bowls. Then divide the shredded chicken breast and the soft noodles evenly into each bowl.
8. Have the accompaniments spread out on the table. Each person can customize their own bowl with these ingredients.

TFF The Ultimate Barbecued Chicken

This week I could luckily try another of Tyler's delightful food : Barbecued Chicken !
I know I'm repeating myself but what I like of his recipe is that I can make something new, fast and good with what I have already at home like this chicken.
The brine made it even more moist and tender and the sauce is so good ! I had cooked a couple thights without sauce for the children but they wanted ours instead and Anita dipped the potatoes in the sauce !!
Please visit Tyler Florence Fridays for many super recipes !