Barbecue Chicken with Mustard Glaze

Sorry – I’m a little behind in my posting.

I made this chicken about a week and a half ago, and it was fantastic and very easy. I can’t wait to make this one again!

Barbecue Chicken with Mustard Glaze
Cooking Light

2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon sherry or red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.
Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

4 servings

Sweet-and-Sour Stir Fry

I’m so sorry for this awful, unappetizing photo. It really does not do this meal justice, because this was seriously the best stir-fry I have ever made. It had tons of flavor, and was sweet but not cloying like the take-out day-glo orange stuff. I was just so tired and hungry last night that when dinner was ready I just wanted to eat, so I didn’t take the time to get a better picture. So please overlook this and make this dish!!!

I doubled the meat and soy-cornstarch mixture, and used boneless, skinless chicken thighs.

Sweet-and-Sour Stir Fry
Rick & Lanie’s Excellent Kitchen Adventures, Rick Bayless & Lanie Bayless
For the sauce and marinade:
2 garlic cloves, peeled
1 teaspoon grated fresh ginger
1/4 cup dark brown sugar
1/4 cup rice vinegar
4 tablespoons soy sauce, divided (I used low-sodium)
2 tablespoons ketchup
1 tablespoon cornstarch
For the stir-fry:
8 ounces raw pork tenderloin or boneless, skinless chicken thighs, cut into 1/4-inch slices
2 tablespoons vegetable oil, divided
1 medium red onion, cut into 1/4-inch slices
1 medium red bell pepper, cut into 1/4-inch strips
6 ounces snow peas or sugar snap peas
1/4 head green cabbage, sliced 1/8-inch thick (3 packed cups)
1/2 cup cilantro leaves
Using a garlic press, crush garlic into a small bowl. Add the ginger, sugar, vinegar, 2 tablespoons of the soy sauce and the ketchup.
Combine the cornstarch and the remaining 2 tablespoons soy sauce in a bowl. Add the meat and toss to coat.
Set a wok or very large (12-inch) skillet (non-stick works best) over high heat. When very hot, add 1 tablespoon of the oil. Swirl wok or skillet to coat evenly. Immediately add the sliced onion. Stir with a spatula to coat with oil. Add the bell pepper strips and stir to coat. Add the peas. Cook – stirring with a spatula nearly continuously – until the onion looks a little soft, about 2 minutes from when the onions went in. Add the sliced cabbage. stir continuously until the cabbage begins to wilt, about 2 minutes more. Scrape vegetables from the wok or skillet onto a serving platter. Wipe out with paper towels and set it over high heat again.
When very hot add the remaining 1 tablespoon oil. Swirl wok or skillet to coat evenly. Add the meat and its marinade. Stir with a spatula to coat with oil, then spread out flat in wok. Wait 10 seconds or so, then start slowly turning and stirring meat until browned – about 2 minutes (a little more for chicken).
Immediately add the vegetables and sauce to the pan. Cook – stirring continuously – until sauce boils and vegetables are hot, about 1 minute. Add the cilantro and toss a few more times. Scoop onto a serving plate.
4 servings

Pan-Fried Chicken

I love fried chicken, but I feel guilty if I make it more than once every few years. So when I came across this lighter version I had to try it – and it did not disappoint! The spices in the coating were fabulous, and it was moist and crispy without being greasy.

This is definitely going to be on regular rotation in our house!

Pan-Fried Chicken
Cooking Light
1 cup all-purpose flour
1/2 cup whole-wheat flour
1 teaspoon ground ginger
1/2 teaspoon hot paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly ground nutmeg
1/2 teaspoon fine sea salt
2 bone-in chicken breast halves, skinned
2 bone-in chicken thighs, skinned
2 chicken drumsticks, skinned
1/4 cup peanut oil (I used canola)

1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.

4 servings

Fiesta Chicken Tacos with Mango Salad

These are supposed to be Fiesta Chicken Tacos with Mango and Jicama Salad, but since I didn’t have any jicama I made it without it. And they were really good!

Fiesta Chicken Tacos with Mango and Jicama Salad
Cooking Light

3/4 cup (3-inch) julienne-cut peeled jicama (I left out)
1/2 cup sliced peeled ripe mango (I used a bit more)
1/4 cup sliced red onion
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon salt
Dash of black pepper

1 tablespoon olive oil, divided
1 pound skinless, boneless chicken breast, cut into thin strips
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1/8 teaspoon ground chipotle chile pepper (I used about half that)
1 cup sliced red bell pepper
1 cup sliced red onion
1/4 teaspoon salt
8 (6-inch) corn tortillas
1 cup mixed salad greens

1. To prepare salad, combine first 8 ingredients.
2. To prepare tacos, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken evenly with chili powder, cumin, and chipotle pepper. Add chicken mixture to pan; sauté 3 minutes. Remove from pan.
3. Heat remaining 1 teaspoon oil in pan. Add bell pepper and 1 cup onion; cook 3 minutes or until crisp-tender. Return chicken mixture to pan; cook 2 minutes or until chicken is done. Sprinkle with 1/4 teaspoon salt.
4. Heat tortillas according to package directions. Arrange 2 tablespoons mixed greens, about 1/3 cup chicken mixture, and about 2 tablespoons salad in each tortilla; fold over.

4 servings

Moroccan Chicken with Green Olives and Lemon

This chicken was really good! I love recipes that give you a healthy, tasty meal without having to buy too many ingredients. And since I had chicken in the freezer, and a Meyer lemon tree in my backyard, the only thing I had to buy was the olives.

This would be great served over couscous, but since Chaim doesn’t like couscous I served it over basmati rice.

Moroccan Chicken with Green Olives and Lemon
Bon Appetit
2 Meyer lemons or regular lemons
1 tablespoon olive oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed (I used 4 thighs & 4 drumsticks)
1/2 cup green olives

Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.

4 servings

I made this spinach “salad” to have with the chicken and it was great!

Mixed Herb “Salad”
Cooking Light

16 cups torn spinach (about 3/4 pound)
1 1/2 teaspoons olive oil
1/2 cup finely chopped fresh parsley
1/3 cup finely chopped fresh cilantro
1 garlic clove, finely chopped
1 tablespoon chopped black olives (I used Kalamata)
1/4 teaspoon grated lemon rind
1 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon ground red pepper (I used about half that)

Steam half of spinach in a Dutch oven, covered, 2 minutes or until spinach wilts. Place steamed spinach in a medium bowl; repeat procedure with remaining spinach. Wipe pan with paper towels.
Add oil to pan; place over medium heat until hot. Add parsley, cilantro, and garlic; saute 1 minute. Remove from heat; stir in spinach, olives, and remaining ingredients. Serve warm.

4 servings