Jerk Chicken

http://www.seriouseats.com/recipes/2012/01/poulets-jerk-chicken-thighs-recipe.html

 

Poulet's Jerk Chicken Thighs

Posted by Caroline Russock, 3 Comments
January 26, 2012 at 12:00 PM

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Tags: chicken, Cook the Book, Cree LaFavour, jerk chicken, mains, Poulet, poultry

This Recipe Appears In:
Cook the Book: 'Poulet'

[Photograph: France Ruffenach]

As always with our Cook the Book feature, we have five (5) copies of Poulet to give away this week.
The secret to really great jerk chicken is in the rub, and these Jerk Chicken Thighs from Poulet have cracked the code with a seemingly incongruous blend of Scotch bonnets, cloves, cinnamon, allspice, celery seed, cumin, nutmeg, sugar, and salt. Blended together into a paste and rubbed onto skin-on chicken thighs, this spice rub has the power to seep deep into the chicken.
The recipe calls for grilling, but a blazing hot cast iron will do the trick here—just be prepared for a little bit of smoke in the kitchen. You're looking for the jerk rub and the chicken skin to get nice and dark, and even blacken in spots making for crispy, spicy skin and juicy dark meat.
Why you should make this: While this chicken might not be the cooked over an oil drum grill in Jamaica, it's a pretty great for not being on vacation.
Next time we might think about: Thyme is a common ingredient in many jerk recipes and we'd like to see how it fits in here. And if you can handle the heat feel free to up the habanero factor.
Adapted from Poulet by Cree LaFavour. Copyright © 2011. Published by Chronicle Books. Available wherever books are sold. All Rights Reserved.

Ingredients

yield: serves 4, active time 45 minutes, total time 1 hour 45 minutes

• 2 tablespoons peanut oil
• 1/2 head garlic, cloves peeled and minced
• 1 or 2 Scotch bonnet chiles, minced
• 1 teaspoon celery seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1 tablespoon kosher salt
• 1 tablespoon raw sugar
• 8 to 10 bone-in, skin-on chicken thighs

Procedures

1. 1
   In a small bowl, combine the peanut oil, garlic, chile(s), celery seeds, cumin, allspice, nutmeg, cloves, cinnamon, salt, and sugar and stir to make a smooth paste. Spread 2 to 3 teaspoons of the paste on the skin of the chicken thighs. Let stand at room temperature for 30 minutes before cooking.
2. 2
   Build a medium fire in a charcoal or wood grill or heat a gas grill to medium. Use a clean, well-cured grate. If you are using charcoal or wood, you want hot embers, not flames.
3. 3
   Arrange the thighs, skin-side down, on the grill and let them cook for 5 minutes or so before you move them. After that, I like to flip them every 5 minutes or so to keep them from sticking and to keep from burning the skin. Plan on standing, turning, flipping and generally worrying the chicken for 30 to 40 minutes.
4. 4
   If your chicken is burning or the fat is igniting flames, turn the heat down or move the chicken to a cooler spot on the grill. (You can also douse the flames with a squirt bottle if there’s no room to move the chicken out of the way.) Work slowly and the result will be a deep-mahogany-colored exterior concealing a well-cooked but juicy interior. That smoky flavor and crispy skin are worth the wait.
5. 5
   When the chicken is done, you will see that is has shrunk considerably. The meat should be firm but with a little give when you poke it with your finger. Look for a reading of 175°F on an instant-read thermometer. If you’re unsure, cut into a piece and take a peek. Look for clear, not red or pink, juices running from the spot where you pierced the meat and opaque, barley pink flesh at the bone.
6. 6
   Platter the chicken and serve.

Chicken with Red wine and Prunes

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Sandy Gluck

6 hr total 0 mins prep

Servings

Red wine, prunes, and red currant jelly give depth and body to this sauce. The vanilla bean lends an interesting note, but if you'd prefer you can simply leave it out. That said, if you do choose to use it, don't discard after using; it's good for one more go round. Simply rinse the bean well and place it in the kitchen to air dry, then use again for flavoring a custard, or the sugar in your canister.

Ingredients

• 1 1/4 cups red wine
• 1/4 cup red currant jelly
• 12 peppercorns
• 1 bay leaf
• 1 teaspoon salt
• 1 vanilla bean
• 1 1/4 cups medium-sized pitted prunes
• 8 large bone-in chicken thighs, about 3 pounds total, skin removed
• 1 tablespoon plus 1 teaspoon all-purpose flour

Directions

• In a 4 to 7 quart slow cooker combine wine, jelly, peppercorns, bay leaf, salt, vanilla bean, if using and prunes. Add chicken and spoon some juices over top.
• Cover and cook 6 hours on low or until chicken is very tender. Remove and discard bay leaf. If using vanilla bean, remove, rinse and dry and reserve for another use.
• Place flour in a small saucepan, whisk in pan juices and cook over low until lightly thickened, about 3 minutes. Spoon juices over chicken and serve.

Korean Fried Chicken Wings

 

Serves 4-6

For Chicken and Batter:

2.5 pounds Chicken Wings (tips discarded, and wings cut at the joints-washed and pat dry) 
1 cup Wondra Flour 
1 teaspoon salt 
1 teaspoon Pepper 

For Spicy Ginger Soy Glaze:

1 cup water 
1 cup thin sliced ginger, peeled 
3 tablespoons soy sauce 
0.5 cups brown sugar 
0.25 cups rice vinegar (can substitute with white) 
2 tablespoons honey or corn syrup
1-2 tablespoon Chile Flakes or Korean Fermented Chile


1-2 tablespoon optional sprinkle of toasted sesame Ask the
hotline about
this ingredient!

1. First prep the chicken wings, wash, and pat dry with paper towel. In a mixing bowl, combine about 1 cup of Wondra flour, salt, and pepper. Dredge the chicken wings in the flour mixture to get a fine light coat. Heat some cooking oil in a deep fryer or a deep frying pan to about 350 degrees. Fry chicken wings, in batches if necessary, about 5 min. Remove, and shake any excess flour/grit off and allow to cool.
   Ask the hotline about this step!
2. Now in a small saucepan, add the water, ginger, soy sauce, vinegar, sugar and bring to boil. Then add the honey/corn syrup and chile and reduce by half and it will be a thick maple syrup like consistency and set aside. Re-fry the wings until crispy golden brown, about another 5-8 minutes. Drain on frying rack or paper towels. Dredge or brush on the spicy soy ginger glaze. Can also top with optional sprinkle of toasted sesame.

Chicken Sofrito

Dana Gallagher

Provided by: Food&Wine

1 hr 15 mins total 0 mins prep

Servings

For her sublime version of everyday chicken and rice, Marcia Kiesel coats chicken legs in chili powder and cooks rice with sofrito ?a Spanish mixture of chopped onion, garlic and bell pepper. She bakes everything together in a skillet so that the delectable chicken juices flavor the rice, then broils the dish at the last minute to turn the chicken skin enticingly brown.

Ingredients

• 1 tablespoon(s) vegetable oil
• 4 whole(s) chicken legs, separated into drumsticks and thighs
• Salt and freshly ground black pepper
• 1/2 teaspoon(s) chili powder, plus more for dusting
• 1 medium onion, cut into 1/2-inch dice
• 3 clove(s) garlic, minced
• 1 jalapeño, seeded and minced
• 2 large thyme sprigs
• 1 red bell pepper, cut into 1/2-inch-thick strips
• Rounded 1/4 teaspoon anise seeds
• pinch(s) of cayenne pepper
• 1 cup(s) chopped canned tomatoes
• 3 cup(s) chicken stock or low-sodium broth
• 1 cup(s) short-grain white rice
• 2 tablespoon(s) freshly squeezed lemon juice
• 1/2 cup(s) roasted almonds

Directions

• 1. Preheat the oven to 375°. In a large ovenproof skillet, heat the vegetable oil. Season the chicken with salt and pepper and dust lightly with chili powder. Add the chicken to the skillet and cook over moderate heat until well browned, about 4 minutes per side. Transfer to a plate.
• 2. Add the onion, garlic, jalapeño and thyme sprigs to the skillet and cook over moderately low heat, stirring occasionally, until the onion is softened, about 8 minutes. Add the bell pepper, anise seeds, cayenne and the 1/2 teaspoon of chili powder and cook, stirring, until fragrant, about 1 minute. Add the chopped tomatoes, raise the heat to high and cook until bubbling. Add the chicken stock and bring to a boil. Stir in the rice and 1/2 teaspoon of salt and bring to a simmer. Arrange the chicken pieces on the rice, skin side up. Bake in the upper third of the oven for about 25 minutes, until the chicken is just cooked through and the rice is tender and has absorbed the stock.
• 3. Preheat the broiler. Broil the sofrito 6 inches from the heat for about 2 minutes, until the chicken skin is crisp. Transfer the chicken to a plate. Discard the thyme sprigs, stir the lemon juice into the rice and scatter the almonds on top. Spoon the rice onto plates, add the chicken and serve.

Rosemary and Lemon baked chicken

New Media Publishing / Photography: Flat Art Studios.com / Stylist: Abigail Donnelly

Provided by: Shelley Wiseman

55 mins total 0 mins prep 331 calories/serving

Servings

Forget finicky chopping. Here lemon slices, rosemary sprigs and crushed garlic cloves are tossed with chicken pieces in a roasting pan and baked. The bold elements add drama to the dish so feel free to bring the roasting pan to the table.

Ingredients

• 2 pound chicken thighs and drumsticks, or other chicken pieces, about 8
• 2 tablespoons olive oil
• 1 lemon cut into 8 slices
• 4 sprigs rosemary, halved
• 8 cloves garlic, lightly smashed and peeled

Directions

• Preheat oven to 400°F with a rack in upper third.
• Season chicken with 1 teaspoon salt and ½ teaspoon pepper and put in a small (9- by 13-inch) roasting pan. Add remaining ingredients and toss together to coat everything lightly with oil. Arrange the chicken skin side up and put a lemon slice on top of each piece.
• Bake until chicken is cooked through, 35 to 40 minutes.
• Turn broiler on and broil 5 minutes to brown chicken and lemons.
• Note: While the lemons and rosemary will have perfumed the chicken with their flavor, they are now decorative. Make sure your guests eat the delicious tender garlic though.
• Tip: You can use skinless chicken pieces for a lower fat version.
• Variations: Add complementary vegetables to the dish while tossing, such as olives, cherry tomatoes, artichoke hearts, or cubed potatoes (add an extra tablespoon olive oil with the potatoes).

Braised Paprika Chicken

Burris, Ken

Provided by: EatingWell

1 hr 55 mins total 1 hr prep 341 calories/serving

Servings

Sweet Hungarian paprika gives this creamy braised chicken the best flavor. This is a good “pantry dish” since you should have the basics on hand and only need to purchase the chicken. You may vary the recipe by using cubed veal shoulder instead of chicken and mushrooms instead of peppers. Serve with whole-wheat orzo flavored with minced parsley or dill.

Ingredients

• 3 3 1/2 pounds bone-in chicken pieces (thighs, drumsticks and/or breasts), skin removed, trimmed (see Tip)
• 3/4 teaspoon coarse salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons canola oil
• 1 tablespoon butter
• 4 cups finely diced onions
• Pinch of sugar
• 1 cup diced red bell pepper
• 1/2 cup diced green bell pepper
• 2 tablespoons tomato paste
• 2 tablespoons sweet paprika
• 1 teaspoon crushed red pepper
• 1 teaspoon dried marjoram
• 1 cup reduced-sodium chicken broth
• 1/2 cup reduced-fat sour cream
• 1 tablespoon all-purpose flour
• 2 tablespoons finely minced fresh parsley, dill and/or chives

Directions

• 1. Pat chicken pieces dry with paper towels and season with 1/2 teaspoon salt and pepper.
• 2. Heat oil and butter in a large heavy casserole or Dutch oven over medium heat. Add onions and sprinkle with sugar. Cook, stirring frequently, until the onions are very soft and light brown, 10 to 15 minutes.
• 3. Stir in bell peppers, tomato paste, paprika and crushed red pepper. Add the chicken and stir it gently into the onion mixture. Sprinkle with marjoram and add broth. Cover the pot with a tight-fitting lid and simmer over medium-low heat until the chicken is very tender, about 50 minutes.
• 4. Just before the chicken is done, whisk sour cream, flour and the remaining 1/4 teaspoon salt in a small bowl until smooth.
• 5. When the chicken is done, remove it to a plate. Stir the sour cream mixture into the sauce; return to a simmer and cook, stirring, until the sauce coats the spoon. Reduce heat to low, return the chicken to the sauce and reheat, about 1 minute. Serve garnished with parsley, dill and/or chives, if desired.
• Tip: If you are using a combination of thighs, drumsticks and breasts, cut each breast in half crosswise to make pieces about the size of a thigh. And if you buy whole legs, separate the drumsticks and thighs. When the pieces are about the same size, they’ll cook at about the same rate.
• To Make Ahead: Prepare through Step 3, cool to room temperature and refrigerate for up to 1 day. Finish with Steps 4-5 before serving.