52 New Recipes, Week 11 | Indian Spiced Chicken with Yogurt Sauce
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This week's recipe is from my ATK Make-Ahead Cookbook.
First, you marinate bone-in chicken breasts all day:
Incidentally, when recipes say to marinate chicken in a plastic ziploc bag, I just use a glass container and things work out fine.
You reserve part of the marinade to make a yogurt sauce.
And at dinnertime, you just have to grill or broil the chicken. I foolishly chose to grill, despite the frigid temperatures and high winds we were experiencing.
Nothing just tastes QUITE as good as grilled meat, you know?
And I didn't actually freeze to death. I was just a little...chilly.
I'm happy to say that this recipe broke our string of bland chicken recipes. Yay! A salty brinerade really does the trick.
Also: I get bonus points because I tried a recipe for naan to go with our chicken.
I used this recipe from The Kitchn, and we liked it fairly well. I thought it was very slightly too salty, so I'd use less next time (maybe 1.5 teaspoons instead of 2).
And I might let the yogurt come to room temperature before adding it to the dough, especially in the winter when dough struggles to rise anyway.
Next Week's Recipe
I'm thinking about trying this stir fry from my latest Cook's Country magazine.
I'm not a huge fan of mushrooms, but I was thinking that maybe they'd be fine covered in a stir-fry sauce.
Although the sauce is based on oyster sauce, and I have no idea if we like oyster sauce.
We'll see...I may chicken out and do something else entirely. 😉
How about you?
What new recipe did you try this week? And what are you planning to try next week?
I have fond memories of my father sweeping several inches of snow off our bbq so he could indulge my mother's craving for bbq salmon on her birthday...we crazy Canadians say it's never too cold to bbq!
Yeah, I don't really subscribe to the idea that there's a grilling season. I just grill when I feel like it. 😉
I almost grilled my new chicken recipe this week too, but wimped out and used a grill pan in the kitchen instead.
I tried a copycat recipe of El Pollo Loco chicken from Epicurious. Now I am not a die hard fan of El Pollo Loco but, like you, I was hoping for a flavorful chicken recipe. I am happy to report I got one! I am not sure it tasted like El Pollo Loco, but it made a yummy filling for tacos and on a salad. I will make it again - next time maybe grilling it for real!
My new recipe this week was chicken also - but in form of chicken nuggets! They were delicious and perfectly crisp.
I made a taco pie on Tuesday (3/14). Continuing the trend of the girls rejecting new dishes, despite liking all of the individual components (I did sort of do that here - left some ingredients un-assembled so they could have just plain tacos if they didn't like the pie). Le sigh. For next week, I may try a stir fry or noodle bowl where they can deconstruct/construct it as they see fit (Smitten Kitchen has a peanut-lime chicken noodle bowl that they both adore so maybe that will be a good place to start, switching that up). Thanks, as always Kristen, for the encouragement and community.
We are trying lentil soup tonight http://www.recipetineats.com/lentil-soup/. We have been eating healthier since January 1st. I am reducing the oil to 1 T. (that shaves off 120 calories)! About half my "healthy" recipes have been a bust, so we shall see.
I am trying my hand at butter chicken today. It's still on the stove, so we'll wait and see, although my husband did say the kitchen smells wonderful...
Oyster sauce is a component of many tasty Chinese dishes, such as mu shi pork. A downside is that usually it's used a couple of tablespoons at a time but comes in 12 oz bottles. Not frugal for a single use.
Something to consider: dried mushrooms have a strong mushroom flavor. Shiitakes have a strong mushroom flavor. Dried shiitakes have a very strong mushroom flavor and a leathery texture. I'm a lover of mushrooms and a die-hard Asian food fan, and even so I don't like dried shiitakes. (I use their soaking liquid with glee, though.) I recommend you substitute a less-intense fungus. The mildest option is sauteed white mushrooms; if you want the dried mushroom experience, use dried porcini.
Ooh, that is good to know. White mushrooms it is! I'm going for as little mushroom flavor as possible. Heh.
You could substitute different veg entirely. Two ideas to get you started:
- stir-fry sliced celery and carrots (Chinese traditionally do this on the bias, to create elongated oblongs);
- toss in steamed broccoli or cauliflower after you build the sauce.
We tried the Cooks Country recipe for potato wedges. They were messy, difficult, annoying and absolutely delicious. My daughter loved them and kept stealing ours. So I guess I'll be making them again sometime.
Well, it's a relief they were at least delicious! It's so frustrating when a recipe is a lot of work and then not even very tasty.
Oyster sauce is not fishy just salty and savory and delish. I love adding it when I make a stir fry. Hope you like it!
It's also not stinky like fish sauce
Ooh, that is good to know. I loathe the way fish sauce smells. So disgusting!
I love oyster sauce too...I cook it often with cabbage/veggie sir fry since I'm vegetarian. Kristen, you gotta try it!!
In the last week we've tried a slow cooker Thai peanut chicken (everyone liked it), a copycat chick-fil-a nuggets recipe (the other people liked it, but I found it bland), and a fudge pie recipes. I have another CFA copycat recipe that marinates the chicken in pickle juice that I will try next time I make nuggets. We miss CFA since we've moved away from MD.
Oyster sauce is wonderful! Please, do try it.
Going to try making homemade tomato soup using Campari tomatoes that were on sale at Meijer. I have everything cut up and ready...I just need some free time!
I made my dad spicy chicken soup last weekend and he had 2 bowls. He is in his 90's and loves soup. I used canned organic tomatoes with green chilis and it was good. I used part of the can for soup and the other half for the Spicy Sausage bake recipe you posted a couple of weeks ago. I like the organic tomato n green chili better than Rotel.
Aww, I love that you made soup for your dad. <3
Oyster sauce is the main component in broccoli beef sauce. In fact, your dish might taste like broccoli beef minus the broccoli. Be sure to get Lee Kum Kee Panda brand oyster sauce.
Chicken here too!
Take thawed chicken breasts, spoon and spread basil pesto over the top of each breast.
Slice plum tomatoes and place them on top of the pesto placing closely together.
Place a slice of provolone (or swiss, or mozzarella) cheese on top of each breast.
Bake in a preheated oven 400 degrees for 40 minutes or until cheese is bubbly and browned.
I served with a tossed salad and crusty bread.
It was a big hit here!
I need to try a new marinaded chicken recipe.
I made my first lemon meringue pie, and it was great, except the recipe for the crust was new as well, and it was tough as cardboard. I can't figure what I did wrong with this crust. It was flour, salt, fat and water as usual, and I rolled carefully and lightly. I usually make very flaky crusts. Well, my husband got a slice of his treasured pie even if he had to use a knife on the crust and we can scoop the filling out and eat it that way -- slowly. Since he's diabetic, we have to go easy on the pie.
My new recipe this week was Mexican Cabbage from The Happy Herbivore. It was spicy and delicious.
No new recipes this week! I have been searching for some easy week night make ahead meals. I just finally noticed the title of your ATK cookbook!! I think I am going to try to track down a copy so I can test some of them out. I have about 30 minutes to cook dinner after getting home from work, and I find that I need something that is pretty low prep. Entertaining a hungry toddler and cooking dinner is a challenge I have yet to master!
The good news is that you may need to master that challenge. Eventually your child won't be a toddler ... and you'll have a different challenge to master.
Oyster sauce is unsweetened Hoisin sauce, in other words it is a thickened version of soy sauce (salty) while Hoisin is a thickened version of Teriyaki (sweet). I like using these sauces because they stick to whatever you are marinating unlike the more liquid soy sauce or teriyaki.
Ok, that sounds totally less scary than what I was imagining (more along the lines of fish sauce.). Thickened soy sauce I can definitely do!
That looks really yummy. Last week we tried eggplant parmigiana and this week we are trying steak pie.