Gourmet Kosher Cooking: A dynamic twist on chicken

Try these quick and delicious chicken dishes, sure to be a hit with the whole family.

Gourmet Kosher Cooking (photo credit: Courtesy)
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 Serves 4
1/4 cup vegetable oil 2 tablespoons dark brown sugar 2 skinless and boneless chicken breasts, halved 4 small skinless, bone-in chicken thighs 1 tablespoon finely grated fresh ginger 1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 4 whole peeled canned tomatoes 2 tablespoons chopped fresh thyme leaves 1/4 cup chopped fresh flat-leaf parsley 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 water
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 minutes.
Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes.
Add the 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
½ cup hoisin sauce ¼ cup red wine 2 tablespoons soy sauce 1 tablespoon teriyaki sauce
2 garlic cloves, minced 2 teaspoons chopped fresh ginger ¾ teaspoon Chinese five-spice powder 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 inch strips Wooden skewers (optional), soak for 30 minutes in water before using Garnish:
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 for dipping.
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