juliespeaks

The unvoiced thoughts and ideas of a septegenarian.

CHICKEN AROUND THE W ORLD

on July 1, 2012

CHICKEN ARUND THE WORLD

 

            I rarely go grocery shopping without buying chicken – kosher chicken, which is about three times the cost of chicken that isn’t kosher, but that’s another story. One family for whom I cater wants only dark meat, another wants all chicken skinned.  One sneers at fried chicken, another doesn’t want it spicy. But they all want chicken – once or twice a week!   It’s always been a favorite in the South but Colonel Sanders turned fried chicken into a national icon. I began to wonder if our appetite for chicken was peculiar to theU.S. or was it common in other countries and cultures so I did a little digging.

 

Just a few facts before you cry FOWL.  In 1965 the annualU.S.per capita consumption of chicken was 35.7 pounds.  By 2011 it had risen to 84.4 pounds. At  two pounds  per chicken that equates to one person eating 42 chickens annually. If you eat ¼ of a chicken at a meal, you have had 168 chicken dinners in a year.  The Japanese consume 1 kilo per month per household (about 27 pounds) and China is fast approaching that. Consequently, we’re all eating less red meat – a good idea in view of dire warnings about the health hazards of too much red meat.

 

Here are a few chicken recipes which are favorites in other countries and at my table whether entertaining or not. The World’s Fair Chicken is particularly colorful and a platter of it can serve as a centerpiece. The Moroccan Chicken is exceptionally healthy.

 

CUBAN CHICKEN (8 SERVINGS)

  1. Rinse and dry 2 chickens cut in pieces
  2. Combine the following, add chicken and refrigerate at least 5 hours or overnight.  Juice of 3 lemons; 5 smashed garlic cloves; 2 diced onions; 1 finely minced green pepper; ½  t. thyme and curry

3.   Drain chicken, scrape off veggies, dry; strain marinade; reserve veggies and liquid separately

4.  Heat ½ C. oil until very hot; stir in 2 T sugar and cook until it turns brown.

5.   Add chicken and brown on all sides – about 10 minutes

6.   Stir in reserved veggies and cook for 3 minutes.

7.   Add marinade and 1 large diced tomato

8.   Cover and simmer on low for about 1 hour.

MOROCCAN CHICKEN AND LENTILS (6-8 SERVINGS)

  1. Saute 1 lb of chicken pieces until brown; remove from pan.
  2.  Add 2 C chopped onion, 1 t. salt, 1 t. ground coriander, ½ t each cumin and cinnamon; ¼ t. red pepper or a little chili powder; 2 cloves minced garlic.  Saute all this about 3 minutes.
  3. Add 2 T tomato paste and cook one minute, stirring constantly.
  4. Stir in chicken, 2 C lentils (rinsed and drained) 2 C chicken or vegetable broth, 1 C water, 4 t golden raisins.  Reduce heat and cook 5 minutes, stirring occasionally.
  1. Add 2 C hot cooked basmati rice and heat through. Serve with slivered, toasted almonds on top.

WORLD’S FAIR CHICKEN (about 8 servings)

  1. Bake 2 chickens cut in pieces for 30 minutes at 425 degrees
  2. Combine:  2 1/3 C orange juice; 1 C currants; ½ C chutney;1 C. almonds; 1 t. each cinnamon and curry; dash of thyme
  1. Simmer sauce 10 minutes;  pour over chicken; bake for 1 hour at 350 degrees
  2. Garnish chicken with sliced bananas, mandarin oranges, parsley
  3. Optional: can serve with almonds, green onion tops, coconut chips, chutney
  4. Serve with rice.

THAI PEANUT CHICKEN (8 servings)

  1. Cook 1 C rice and set aside.
  2. Stir together 3 T soy sauce, 2 T creamy peanut butter, 2 t. white wine vinegar and ¼ t. cayenne pepper. Set aside.
  3. Heat 3 T olive oil over high heat. Add 4 boneless chicken breast halves cut into thin strips, 3 T chopped garlic and 1 ½ T. chopped ginger root and cook, stirring constantly, until chicken is golden – about 5 minutes.
  4. Reduce heat to medium. Add ¾ C chopped green onions, 2 C broccoli florets and the  peanut butter mixture.  Cook, stirring frequently, for 5 minutes, or until broccoli is tender.  Serve over rice.

MEDITERRANEAN CHICKEN (8 SERVINGS)

Spicy but not hot.

  1. Brown 3 pounds of chicken pieces (can also use lamb). Sprinkle with salt and pepper.
  2. Add the following: A couple of shredded carrots; 2 finely sliced red onions; A few finely diced garlic cloves; 2 bay leaves; 1 t. smoked paprika; A little coriander; 2/3 of a palmful of cumin

4.   Stir and simmer a few minutes

5.   Add dried fruits – apricots, raisins, currants – anything.  Cover with chicken broth and stir in zest of 2 lemons.

6.  Simmer about 20 minutes. Serve over couscous or rice.

Bon Appetite

Julie Rose

julierose601@gmail.com

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: