Moroccan Spiced Grilled Chicken Breasts

Moroccan Spiced Grilled Chicken Breasts

I’ve recently been cooking my way through some of the older recipe on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner.

Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken.

Ingredients:

1/2 cup plain yogurt

1 Tbsp lemon juice

1/2 cup chopped fresh cilantro

1 Tbsp olive oil

2 cloves garlic, minced

1 1/2 teaspoons ground cumin

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 1/2 pounds skinless, boneless chicken breasts

Method:

1.      Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight.

2.      Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the "cool" side. If you do not have a grill you can use a cast-iron grill pan on your stove.

Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through.

(The easiest way to test for doneness is with your fingertips. See The Finger Test to Check the Doneness of Meat. Or use a meat thermometer, remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F.)

Take care not to overcook, as chicken breasts can easily dry out.

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New Potato Salad with Sour Cream and Dill

New Potato Salad with Sour Cream and Dill

The recipe couldn’t be easier. It’s just boiled new potatoes tossed with a dressing of sour cream, vinegar, green onions, fresh dill, salt and pepper. What’s surprising is how much mileage you get out of so few ingredients. The credit lies with the sour cream, which provides a perfectly tangy base for the potatoes.

Ingredients:

2 pounds small red-skinned new potatoes

3/4 cup sour cream

1/2 cup minced green onions, including the green onion greens

1 heaping Tbsp of minced fresh dill

1/3 cup apple cider vinegar

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Method:

1.      Place potatoes, skin on, in a 2 to 3 quart saucepan. Cover with an inch of cold water. Bring to a simmer, lower the heat to maintain a low simmer. Cook for 10 to 12 minutes until they are easily pierced with a fork. Strain the potatoes in cold water, set them aside to cool.

2.      In a medium bowl whisk together the sour cream, green onions, dill, cider vinegar, salt, and black pepper. The dressing should be strongly flavored (the potatoes will need it!).

3.      Cut the cooled potatoes in half lengthwise. Toss with the dressing. Chill for at least 1 hour before serving, to allow the potatoes to absorb some of the dressing.

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Yummy Honey Chicken Kabobs

Yummy Honey Chicken Kabobs

"Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)".

Ingredients:

1/4 cup vegetable oil

1/3 cup honey

1/3 cup soy sauce

1/4 teaspoon ground black pepper

8 skinless, boneless chicken breast halves - cut into 1 inch cubes

2 cloves garlic

5 small onions, cut into 2 inch pieces

2 red bell peppers, cut into 2 inch pieces

Skewers

Method:

1.      In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).

2.      Preheat the grill for high heat.

3.      Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.

4.      Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

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Sichuan Red Oil Wontons

Sichuan Red Oil Wontons

Sichuan Red Oil Wontons – delicious and mouth watering spicy wontons in Sichuan red oil and black vinegar sauce. Easy recipes for homemade spicy wontons..

Ingredients:

20 wonton wrappers, square in shape

1 small bowl water, to seal the wontons

2-3 cups water, to boil wontons

White sesame, for garnishing

Filling:

8 oz ground pork

2 stalks scallions, finely chopped

1 teaspoon sesame oil

1/4 teaspoon sugar

1/4 teaspoon salt

3 dashes ground white pepper

Sauce:

1/3 – 1/4 cup soy sauce

2 tablespoons Chinese Chinkiang black vinegar (preferred), or balsamic vinegar

2 – 3 tablespoons store-bought Sichuan chili oil

1 teaspoon sesame oil

1 teaspoon sugar

Some cilantro leaves, chopped

Method:

1.      In a bowl, combine all the ingredients of the Filling together. Set aside.

2.      Mix all the Sauce ingredients together. Set aside.

3.      To wrap the wontons, place about a teaspoon of the Filling in the center of a wonton wrapper. Dab your index finger into the small bowl of water, and then trace the outer edges of the wonton wrapper. This will help seal the wontons.

4.      Fold the wonton up to form a triangle shape. Pinch the wonton wrapper to seal tight and make sure there is no leakage. Using the thumb and index finger of both hands, pinch and fold both corners of the wonton downwards. Then, lift the right corner over the left corner, pinch to seal tight. You might dab a little water on both corners to help seal the wontons. Transfer the wontons to a floured surface or a plate lined with parchment paper. This will ensure that the wontons don’t stick to the surface.

5.      Bring the water to boil. Gently drop all the wontons into the water and gently stir the wontons with a ladle to prevent sticking. Boil the wontons until they float to the top, about 1-2 minutes. Transfer the wontons out immediately with a strainer or slotted spoon. Shake off the excess water and transfer the wontons to bowl. Add the desired amount of the Sauce to the wontons and gently toss them to coat evenly. Transfer to a serving platter, garnish with some sesame seeds and serve immediately.

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Salt Beef Club With Cajun Fries

Salt Beef Club With Cajun Fries

An indulgent solo supper of a layered sandwich with sliced beef, creamy dressing and homemade chips.

Ingredients:

1 big potato, cut into thin chips

2 tsp olive oil

½ tsp Cajun seasoning

1 heaped tbsp mayonnaise

1 tsp chopped chive

1 tsp Dijon mustard

3 slices white or brown bread, lightly toasted

2 radishes, thinly sliced

1 baby or ½ avocado, sliced

2 slices salt beef

couple Little Gem lettuce leaves

Method:

1.      Heat oven to 200C/180C fan/gas 6. Place the chips on a non-stick baking tray, toss with oil and Cajun seasoning, then spread out in a single layer. Pop in the oven and bake, turning once, for 20-25 mins or until golden and crisp. Season.

2.      Meanwhile, mix the mayonnaise, chives and mustard in a small bowl and season. Spread the mix onto 2 of the slices of bread. Layer 1 spread slice with radishes and avocado. Place the other slice, spread-side up, on top and add the salt beef and lettuce. Top with the final slice.

3.      Cut up and secure with cocktail sticks if you like, then serve alongside the fries.

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Spicy Chili Chicken

Spicy Chili Chicken

This Malaysian curry recipe is from Meribe Jaman, born in Cocos Island but who came to Australia in 1974. Meribe is part of the Cocos-Malay community of Geraldton, WA. This makes enough to serve eight people, so it's great for large families or entertaining friends..

Ingredients:

2 tbsp coriander seeds

1 tbsp fennel seeds

1 tbsp tamarind paste

1 tsp ground turmeric

2 tsp belacan (shrimp paste)

6 garlic cloves

1 brown onion

generous handful of large red dried chilies soaked for a few seconds in hot water

pinch of salt

6 candlenuts

375 ml (1½) cups water

vegetable oil

2 whole chickens, jointed or 2 kg chicken pieces with bones

400 ml coconut milk

1 lemon, juiced

jasmine rice, to serve

Method:

1.      Blend the coriander seeds, fennel seeds, tamarind paste, turmeric, belacan, garlic, onion, soaked dried chillies, salt and candlenuts to a thick paste, adding the water to make it smooth.

2.      Cook the paste in a large wide pan with a little oil until aromatic and then add the chicken pieces and coconut milk, reserving about 100 ml to add at the end.

3.      Cook the chicken for about 30 minutes or until tender and cooked through. Add the remaining coconut milk and lemon juice and serve with steamed rice.

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Seri Muka

Seri Muka

Seri Muka is amazing Malaysian kuih (sweet cake) made of glutinous rice, coconut milk, sugar and pandan leaves. Seri Muka is a dainty and yummy dessert. It’s been a while since I posted The Recipes Hatiku. Malaysia is a small country and when it comes to a country’s cuisine, there is a limit to the number of recipes available. Unfortunately Malaysia is not China, which has unlimited list of regional Chinese recipes that will probably take a very long time to cover. I still cook Malaysian food and my ultimate food love will always be Malaysian food, nothing will ever change that. However, I have to save some The Recipes Hatiku for the future, if and when I publish a Malaysian cookbook…so for now, please bear with me with fewer The Recipes Hatiku on the site..

Ingredients:

For Bottom Layer:

300 g glutinuos rice (soak for 30 minutes in water)

200 ml thin coconut milk (100ml coconut milk plus 100 ml water)

2 screwpine (pandan) leaves (optional)

1 teaspoon salt

For Top Layer:

200 ml thick coconut milk or coconut cream

2 large eggs plus 2 egg yolks

170 g sugar

100 ml pandan/screwpine juice (from 8-10 pandan leaves)

5 tablespoon all-purpose flour + 2 Tablespoon cornstarch

Method:

1.      Mixed all the ingredients for the bottom layer and steam on high heat for 20 minutes.

2.      Meanwhile prepare the top layer. Mix the eggs, coconut milk, sugar, pandan juice and flour. Stir until smooth. Cook over boiling water (using double boil method) until the mixture thickens slightly but still runny enough to pour.

3.      After 20 minutes, take out the glutinuous rice mixture, stir and flatten it with spoon or hands. Make sure it is compact. Use a sieve to pour the egg mixture on to the rice mixture.

4.      Steam on medium heat for 30 minutes. Leave to cool before cutting into diamond-shaped or rectangle-shaped pieces.

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