Who doesn’t love chicken? There are endless recipes for chicken but we always seem to run out of ideas on what to make for dinner. Because of its relatively low cost and versatility, chicken is one of the most used meats in the world. All parts of the chicken can be utilized from the innards to the feathers.
Buying whole chicken is both economical and practical. One chicken can provide up to three meals and can help organize weekly meals. There are a couple ways you can do this. From raw chicken, use legs and thighs for one meal, breasts for another and the back, wings and carcass for a soup. From a roasted whole chicken, use leftovers for salads or sandwiches and carcass for soup.
When buying chicken choose a meaty, firm to the touch chicken. There should be no bruises, odor or broken bones. Store chicken in the coldest part of the refrigerator for up to 2 days, cooked chicken, 3 days.
To avoid any chance of bacterial contamination, it’s important to handle raw chicken with care. After cutting or working with raw chicken, thoroughly wash cutting board, tools, counter, sink and your hands. Cook boneless chicken until the internal temperature is 180-°F. If you do not have a thermometer, insert a sharp knife deep into the chicken. If the juices run clear and there are no signs of pink color in the meat, the chicken is cooked.
Chicken is an excellent source of protein, and a good source of niacin and iron. The most flavorful way to cook chicken is on the bone, skin on. To reduce calories choose white meat and chicken without skin..
• 6 chicken thighs, with bones
• 1/2 teaspoon salt, plus 1 teaspoon
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 jalapeño pepper diced
• 2 tablespoon tomato paste
• 2 cloves garlic, chopped
• 1 tablespoon sugar
• 1 can diced tomatoes
• 1/2 cup white wine
• 1 tablespoon fresh thyme leaves
• 1 teaspoon fresh oregano leaves
• 1/4 cup chopped fresh flat-leaf parsley leaves
• 1/2 cup chicken stock
• 2 tablespoons capers or olives (optional)
1. Season the chicken with salt and pepper. In a large heavy skillet place two tablespoons olive oil and sauté chicken on both sides over medium heat. Remove from pan and set aside.
2. Using the same pan slightly reduce the heat; add the peppers and sauté, about 3 minutes. Add the garlic, cook for 1 minute. Add the tomato paste, cook for 2 minutes. Add the tomatoes, capers or olives, wine, sugar and herbs. With a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 1 hour.
• I large chicken cut into 8
• 2 cans pitted Israeli olives
• ½ teaspoon turmeric
• 1 teaspoon fresh ground black pepper
• 1 teaspoon kosher salt
• 2 or 3 grated tomatoes
• 5 cloves of garlic
• ¼ cup of extra virgin olive oil
• ½ of a preserved lemon chopped (discard seeds) or Juice of 1 lemon and zest
• 1 ½ cups of chicken stock
• ¼ cup of finely chopped parsley for garnish
1. Boil olives in water twice discarding water each time.
2. Wash and pat chicken dry. Season chicken with kosher salt & pepper and brown chicken lightly on both sides over medium high heat. Remove from pan add grated tomatoes, garlic, turmeric, stock and lemons. Scrape bottom of pan with wooden spoon. Return chicken to pan, baste. Bring to a boil and reduce to a simmer for 30 minutes. Add olives, cook for another 20 minutes.
3. With a large spoon degrease and garnish with parsley.
Serves 6 – 8