Gourmet Kosher Cooking.
(photo credit: Courtesy)
Each night I like to give my family a nutritious meal but like all of you, I
don’t want to spend hours preparing a midweek meal. Recipes should be quick and
easy to make and definitely pleasing to the whole family. I like to serve both
of these chicken dishes. They can be made right before serving or a day ahead of
time. The leftovers are great too.
Caribbean Chicken Stew
cup vegetable oil
2 tablespoons dark brown sugar
2 skinless and boneless chicken
4 small skinless, bone-in chicken thighs
1 tablespoon finely
grated fresh ginger
1 teaspoon kosher salt, plus more for seasoning
freshly ground black pepper, plus more for seasoning
4 whole peeled canned
2 tablespoons chopped fresh thyme leaves
1/4 cup chopped fresh
3 carrots, peeled and cut into 2-inch pieces
3 medium Yukon
gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
1 1/2 cups
In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat.
Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3
Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook,
stirring frequently until the chicken is brown, about 5 minutes.
tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of
parsley, carrots, potatoes, and hot water.
Cover the pan and simmer until the
chicken is cooked through and the vegetables are tender, about 40 to 45 minutes.
Season with salt and pepper, to taste.Transfer to serving bowls and garnish with
the remaining parsley.Asian Chicken Kebabs Serves 6 Marinade:
¼ cup red wine
2 tablespoons soy sauce
1 tablespoon teriyaki sauce
2 garlic cloves, minced
2 teaspoons chopped fresh ginger
¾ teaspoon Chinese
1/8 teaspoon crushed red pepper flakes
2 – 3 pounds boneless,
skinless chicken, use a combination of thighs and breasts, cut into chunks or 1
Wooden skewers (optional), soak for 30 minutes in water before using
¼ cup toasted sesame seeds
¼ cup thinly sliced scallions
In a medium
bowl, combine all of the marinade ingredients together. Mix well. Add the
chicken to the sauce and toss to coat. Marinade for 2 hours or up to overnight
in the refrigerator. Thread the chicken onto skewers. Preheat the broiler. Line
a rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange in
a single layer on the baking sheet. Broil until well browned, about 6 minutes.
Flip over and broil an additional 4 minutes, watching closely so that they do
not overcook. Transfer to a serving platter. Garnish with sesame seeds and
scallions. This can be served with a store-bought peanut sauce or teriyaki sauce
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