Recipes On Rails: New Recipes tagged with chicken

Barbeque Sous Vide Chicken

2012-02-08 20:50:55 UTC

Ingredients:

Chicken
12.0 each Chicken Thighs brined
2.0 clove Garlic sliced very thin
8.0 sprig Thyme

Instructions:

Season both sides of the thighs with salt and pepper. Place one sliver of garlic on each thigh. Use two sprigs of thyme for three thighs

place three thighs (one serving) in each boilable bag. Try to keep the garlic sliver on each thigh, and the thyme aligned on the thighs, but this is not critical.

Seal the bags, and place them in the water. I did these at 160F or 71C. Allow them to cook in the water for about 2 hours.

When they come out, you can see that some fat has rendered, but not much, and some liquid has come out of the chickens. Rest assured they are VERY moist.

In fact, they are so moist, you have to dry them off.

Season with your favorite Dizzy Pig rub.

Place them on a pre-heated to 400F egg.

Cook for 4 - 5 minutes per side. Once you turn them, baste with your favorite barbeque sauce. Serve and enjoy :)

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/490

Barley and Corn Casserole

2012-02-06 09:18:40 UTC

Ingredients:

Default
3.0 clove Garlic
1.0 cup Onion
0.67 cup Carrot
1.0 tablespoon Oil
3.0 cup Stock, Chicken
1.0 cup Barley, Pearl
0.25 teaspoon salt
0.125 pound Pepper, Black
2.0 cup Corn
0.5 cup Parsley

Instructions:

In a skillet over medium heat, saute the garlic, onion and carrots in oil
until tender. Transfer to a greased 2-qt baking dishat add broth, barley,
salt if desired and pepper. Mix well. Cover and bake at 350'F for 1 hour.
Stir in corn and parsley. Cover and bake 10-15 minutes more or until the
barley is tender and corn is heated through.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/18

Braised Rosemary Chicken with Potatoes and Celery

2012-02-03 19:32:16 UTC

Ingredients:

3.0 each Chicken, Whole cut up
1.0 tablespoon Oil, Grapeseed
2.0 clove Garlic
1.0 each Onion sliced
0.5 cup Vinegar, White Wine
3.0 cup Stock, Chicken
4.0 sprig Rosemary - Fresh
5.0 each Potatoes 1 inch cubes
4.0 stalk Celery sliced
1.0 each Leek cleaned and sliced

Instructions:

For this recipe, everything is to taste, and the quantities can be easily adjusted. The only real variable is that you want the stock to be about 1/2 inch deep when you add it.... That being said, I have a nice 14 inch sauteuse, which holds a lot of chicken, thus the 3 birds. I cut them up, using only the leg, thigh, and breast. The backs and wings went into stock, but you can use them as well, your choice. Season the chicken with salt and pepper.

Preheat the oven to about 300. Put your braising vessel on the heat and adjust heat to medium high. When hot, add the tablespoon of oil and spread around bottom of pan. Add a layer of chicken and brown well on first side. Do not crowd the chicken at this point as we want to let the steam escape. Do the chicken in batches if needed. I'm doing two batches.

When well browned, turn chicken and brown other side.

When well browned on both sides, remove chicken to a tray, and finish second batch if appropriate.

You pan will collect some chicken fat in addition to the oil we added. Pour off most of the fat, leaving a tablespoon or two. Reduce the heat to medium and add the sliced onions and garlic and saute till soft. Deglaze the pan with the white wine (I often use white vermouth instead as vermouth holds well in an open bottle...)

When the wine has reduced, add the chicken back in arranging for maximum capacity. I like to put the point of the breasts in the center of the pan, as they are the smallest part, in a star pattern. Then I can put a thigh between each breast, near the rim of the pan, and a leg at the base of the breast.

Break the rosemary into smaller stems, and arrange on the chicken. Use as much as you like, bearing in mind that fresh rosemary is more mild than dried. Add enough stock to be 1/2 inch deep. The tighter the chicken is packed into the pan, the less stock you'll need. The 3 cups is just a rough estimate. The depth is what is important. Cover, and place in the 300F oven. Back for about an hour and a half or till tender.

When tender, you'll notice that the liquid in the pan is actually deeper. This is liquid given off by the chicken. Remove the chicken to a tray, and strain the pan juices.

While the chicken braises, cut up the potatoes.

Return the strained sauce to the pan (rinsed out to remove rosemary stems, etc.), adjust the seasoning, and add the potatoes. They should be sufficient to fill the pan in one layer.

Top the potatoes with the celery, and sliced leek.

Return pan with the sauce, potatoes, and celery to the oven. When the potatoes are just near tender, arrange chicken on top of the potatoes, and return to the oven to re-heat the chicken. After about 15 minutes (or when chicken warmed through) remove and serve.

Servings: 6
Prep Time: 3 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/541

Chicken in tarragon tomato cream

2012-02-03 19:32:18 UTC

Ingredients:

Default
4.0 each Chicken Breast deboned
1.0 each Onion diced
1.0 each pattipan squash large, cubed
0.25 cup Cognac
1.0 cup Stock, Chicken
0.5 cup Cream, Heavy
2.0 tablespoon Butter
1.0 each Zucchini Slices cubed
1.5 tablespoon Tarragon finely chopped
0.5 can Tomatoes, Diced
4.0 ear Corn cut off cob

Instructions:

Preheat oven to 450

Cut up pattipan squash, removing seeds that are in the middle. Add the cubed zuch.

Toss with oil, salt and pepper. Spread out on cookie sheet.

Roast in the oven till squash starts to brown on top.

If using Sous-vide chicken breasts, remove from the bag, dry, and pan fry to give chicken color.

Otherwise, Use brined deboned chicken breasts. Preheat pan to med high. Dry breasts and toss with oil, salt and pepper. Lightly oil the pan and saute chicken breast.
Place browned breasts into the oven to finish cooking. When done, remove from oven, and set breasts aside.

Return uncleaned pan to the heat. There should be just a little fat in the pan. If not, add some. Add the diced onion and saute. Since there's the brown chicken fond in the pan, make sure you don't burn it. It may loosen with the moisture from the onions. When the fond can take no more heat (onions may not be done yet), add the cognac and flame. When flames die down, add corn kernels, and finely minced tarragon.

Reduce.

Add chicken broth, and reduce further.

While broth reduces, drain pasta. Add about 1/2 can of diced tomatoes (Progresso roasted tomatoes works well) and cook for a few minutes, stirring. Add the pasta and the roasted squash/zucchini to the pan and toss.

Cook briefly to finish the pasta if needed and add the cream. Adjust seasoning with salt and white pepper. When it reaches the proper consistency, remove from heat and stir in the butter, a little at a time.

Plate the pasta. Slice the chicken breasts, and arrange on top of the sauce. Sprinkle plate with chives.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/440

Chicken Jus

2012-02-06 09:22:44 UTC

Ingredients:

1.0 tablespoon Oil, Olive
1.5 pound Chicken Backs rinsed
1.0 pound Carrot chunked
0.5 pound Onion coarse dice
8.0 sprig Thyme fresh
0.5 cup Vinegar, Wine
3.0 cup Stock, Chicken

Instructions:

Pre-heat the oven to 400 degrees. On top of the stove, heat a heavy roasting or braising pan over medium-high heat. Add the oil and chicken bones and cook, stirring, just until well browned.

Coarsely chop the carrots and onion. You want about 6 chicken backs, more if small, less it really big.

Roast in the oven for about 15 minutes. Add carrots and onions and continue roasting until bones and veggies are well caramelized. Then remove from oven and add thyme and stock.

Simmer over medium heat till reduced to about a cup.

Strain through chinois or very fine sieve, pressing on solids to extract as much as possible.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/601

Chicken Paprika

2012-02-05 19:37:46 UTC

Ingredients:

Default
1.0 each Pepper, Bell
6.0 each Chicken Thighs
1.0 pint sour cream
1.0 pint Milk
2.0 tablespoon paprika
1.0 teaspoon salt
1.0 tablespoon Chicken Base
1.0 cup Flour, all-purpose
1.0 teaspoon salt
1.0 each Egg

Instructions:

Sauce procedure:
1) Cut whole chicken into it's constituent parts (breasts, thigh,
back, etc.) and remove skin. Remove skin from thighs.

2) Trim fat deposits and rinse all chicken
thoroughly

3) This step is critical. Cut all chicken pieces in half. I use a
cleaver . This exposes the crucial bone marrow. The more marrow you
expose, the better the sauce. I chop the wings into 4 or five pieces.
Do not add giblets and neck.

4) In large pot, combine chicken, salt, Paprika, chicken base, and
enough water to just cover the chicken pieces. Cook, partially
covered, at such temperature that a simmer to very gentle boil is
achieved. You want just a bit of bubbling. Do so until the chicken is
thoroughly cooked and easily removed from the bone--About 1.5 hrs. (I
cook the chicken until it is on the verge of falling off the bone.
This extracts maximum flavor from the chicken.)

5) Strain mixture to separate broth and chicken. Place chicken into
a warm serving dish. Return broth to pot and place on medium heat.

6) In a mixing bowl, combine enough milk to sour cream to render a
mixture that is pourable. The consistency is roughly that of very
thick pancake batter and requires a sour cream / milk ratio of about
2:1. If you use a pint of sour cream, you'll use about 1/2 pint milk,
maybe a bit more.

7) Vigorously mix sour cream and milk mixture into broth. I use a
whisk for this. Carefully bring the sauce to a boil and remove
immediately from heat (see note at end). Failure to remove promptly
will result in very messy boiling over! Set burner to it's lowest
setting and return pot to the burner to keep sauce hot.
The sauce is basically finished at this point. You may wish to
fine tune by adding more salt, sour cream, Paprika, and/or chicken
base. I sometimes add a 1/2 cup or so of heavy cream for added
richness. You may also want to skim most of the liquid fat from the
sauce surface.

Noodles procedure:
1) Combine flour, salt, and eggs in a hemispherical bowl large enough
to accommodate mixing.

2) Add about 1/2 cup water and proceed to blend ingredients with a
fork until well blended. The consistency you're striving for is such
that the dough is clearly wet, adheres to the bowl, and is loose
enough to slowly spread out when a dollop is applied to the cutting
board. Add enough water to achieve this. I've never measured how much
water I use, but think it's about 1/2 cup plus some.
Actually, the consistency is not critical. I'm guessing you've
made noodles (or dumplings) like this, and that additional,
excruciating explanation is not necessary.

3) Set a dutch oven (good size pot) 2/3 full of water to boil.

4) At this point, obviously the dough goes into the water. I place a
good size dollop on a small cutting board and use a gently curved,
sharp knife to cut perhaps 3/4 size blobs which are then vigorously
swept off the board into the boiling water. They are done when they
float to the surface. A perforated spoon is used to remove the noodles
from the water which are placed in a warm serving bowl. I cut perhaps
3-4 dozen noodles, let them cook (very quick), remove, and proceed to
add the next 3-4 dozen until all of the dough is consumed. If it looks
like boiling over is about to occur, add some cold water.

Finally:
At this point you should have a pot of wonderful sauce, a bowl full
of chicken pieces, and a bowl of noodles. For serving, place a good
serving of noodles and half (maybe less) as much chicken into a flat
bowl. Apply enough sauce to almost cover noodles and chicken. You may
want to salt to taste. My wife likes pepper on it. I do not. In any
case, Viola!

That's it. I really want you to try this, as everyone on both
sides of our family loves it. My instructions are laborious because
attention paid to various details will produce a superb dish, while an
average effort with average ingredients produce a result that is only
very good.

Sam
--------------
Note: You may want to only add a portion of the sour cream / milk at
a time, testing as you go for taste. We tend to like a lot of sour
cream flavor, but you may desire less. In any case, the resultant
should be rich and satisfying, but not overwhelmed with sour cream.
Also, there may be some question about bringing the sauce to a
boil. It is not necessary, but imparts more complexity to the sauce.
Most premium sour cream brands will not separate, but if some
separation occurs, no matter--just whisk it back together and it will
be fine.
Finally, I hope the apparent complexity of this dish doesn't scare
you off. It's one of those dishes that is made with the gut, and is
therefore difficult to quantify in a way that permits precise
description in recipe form.

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/40

Chicken Paprikas

2012-02-03 19:32:12 UTC

Ingredients:

Default
2.0 each Onion
2.0 tablespoon Butter
1.0 each Pepper, Bell
1.0 can Tomatoes
1.0 tablespoon paprika
1.0 teaspoon salt
2.0 tablespoon sour cream
1.0 tablespoon Flour, all-purpose
2.0 cup Cream, Heavy

Instructions:

Use a 5 quart heavy casserole

Onions should be medium sized, minced
Tomatoes should be whole, cut up.
Paprika should be a heaping tablespoon.

Cook the onion in the butter, over low heat, covered, for about 5 minutes.
The onions should become almost pasty, but not browned at all.

Add the cut up chicken and tomato and cook, covered for 10 minutes.

Add the paprika, 1/2 cup water, and the salt. Stir, cover, and cook for 30
more minutes. Towards the end of the 30 minutes, remove the lid to let
the steam escape, and the sauce thicken a little. Allow chicken to cook in
it's own juices until not quite done. Make sure the chicken doesn't burn.

Remove chicken from the pan. Combine the sourcream, the flour, and 1
teaspoon cold water, and then add this mixture to the sauce. Stir into the
sauce until the sauce is very smooth, and even in color. Return chicken
to the pot, adjust salt, and cook over very low heat until done.

Add the cream just before serving.

Serve with the dumplings. I like sour cream with it as well, but Josh
doesn't.

Servings: 6
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/10

Chicken Stew with Cannellini Beans

2012-02-06 09:19:54 UTC

Ingredients:

chicken
12.0 each Chicken Thighs boneless, skinless
10.0 each Sage leaves, fresh
2.0 clove Garlic
1.0 each Onion diced
0.5 cup Wine, Red
1.5 cup Stock, Chicken
2.0 tablespoon Tomato Paste
8.0 stem Parsley minced

beans
0.5 pound Beans, Cannellini
0.5 teaspoon salt

Instructions:

Process the chicken by sous-vide. Season the chicken with salt and pepper. Slice one of the garlic cloves very thinly, and put one thin slice on each thigh. Distribute the sage amongst the thighs. Place them in a bag, seal, and sous-vide at 176 F (80 C) for about three hours.

While the chicken is cooking, bring a pot of water to a boil. Put beans in a casserole, with the garlic clove, and sprinkle with the salt. Pour sufficient water over the beans to cover by an inch or so. Put into a preheated 250 F oven. Bake till the beans are tender, stirring every half hour or so. Add additional water as needed.

Drain the chicken, reserving the liquid.

In a pan large enough to hold all the chicken, saute the onion and remaining garlic (minced) in some olive oil (or chicken fat) till tender. Add the chicken, and deglaze pan with the wine. Reduce till almost dry.

Drain the beans. Add the drained beans, remaining sage, diced, and the chicken stock to the chicken. Stir in the tomato paste (you can add the paste to the stock before adding to the pot if you want). Stir and season with salt and pepper.

Cook till proper consistency (your choice). Add minced parsley and serve.

Servings: 4
Prep Time: 4 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/500

Chicken Stir Fry

2012-02-03 19:32:16 UTC

Ingredients:

Default
3.0 cup Pepper, Bell diced
2.0 teaspoon Oil, Sesame
1.0 tablespoon Oyster Sauce
1.0 dash Garlic Powder
0.5 teaspoon Sugar
1.0 tablespoon Soy Sauce
2.0 tablespoon Corn Starch

Instructions:

Mix the chicken, oyster sauce, garlic powder and sugar.
Add the Soy Sauce and mix
Add the Corn Starch and mix
Add the Oil and Mix
Let sit for a bit

Stir fry over high heat.

Vary with mixed veggies cooked in wok before meat is cooked

Servings: 3
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/72

General Tso's Chicken

2012-02-06 09:21:05 UTC

Ingredients:

Chicken
2.0 each Egg Whites beaten
0.5 cup Cornstarch
4.0 tablespoon Flour, all-purpose
1.0 teaspoon salt
3.0 teaspoon Oil, Grapeseed
4.0 tablespoon water
2.0 pound Chicken Thighs boneless, 2 inch cubes

Sauce 1
0.5 cup Sugar
3.0 tablespoon Soy Sauce
2.0 tablespoon Soy Sauce, Dark
2.0 tablespoon Wine, Rice
2.0 tablespoon Vinegar, Rice
0.67 cup Stock, Chicken
2.0 teaspoon Oil, Sesame

Sauce 2
1.0 cup Stock, Chicken
2.0 tablespoon Corn Starch

Finish Dish
0.25 cup Oil, Grapeseed
4.0 clove Garlic minced
5.0 teaspoon Ginger minced
3.0 each Scallions sliced

Instructions:

Beat the egg whites, but they don't have to come to soft peaks. Add the cornstarch, flour and salt, mixing. Mix the oil with the water, and add both to the cornstarch mixture. Mix well, and then add the chicken. Let sit 10 minutes.

Deep fry the chicken, a few pieces at a time. This can be done in a deep fryer set at 350F or in a frying pan with about 2 of oil at 350F. Fry it for about 2 - 3 minutes depending on the size of the chicken pieces. You want to keep the chicken moist.

Allow chicken to drain. It will be heated again, so there's no need to keep it hot.

Mix the ingredients for the first sauce, making sure to dissolve the sugar. Reserve.

Mix the ingredients for the second sauce and reserve.

When ready to serve, add oil to hot wok (about 375F) and when hot add the chicken. Cook the 2nd time for about 2 minutes turning frequently. Remove chicken to drain again. Reserve about 3 teaspoons of oil.

Add garlic and ginger to the oil and cook for several seconds, then add the scallions. Cook for about a minute.

Add the first sauce and mix well.

Make sure the 2nd sauce is well mixed. Slowly pour in the 2nd sauce stirring well until sauce has thickened and turned translucent. Mix chicken into sauce, turn to coat, and serve.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/546

Grape Chicken

2012-02-03 19:28:57 UTC

Ingredients:

2.0 each Chicken, Whole spatchcocked
1.0 teaspoon Dizzy Pig Seasoning
0.3 pound Grapes, Red sliced in half
2.0 tablespoon Zatar

Instructions:

To spatchcock the chickens, first cut down one side of the whole chicken, and then the other to remove the spine.

Flip the chicken over and cut a little slit in the skin on either side of the breast, very close to the opening. Stick the bone of the leg through each slit. This will hold the chicken in shape while you cook it.

Cut up the grapes

Put the grapes and the Dizzy Pig in a mortar. Squash and mix the grapes with the Dizzy Pig, but do not reduce to a uniform paste. Just beat the grapes up a bit, and mix with the seasoning.

Working from the neck area, work your fingers between the skin and the chicken, working all the way down to the thighs and legs...creating a pocket.

Divide the grape mixture between the two chickens, trying to put about 1/4 of the mixture into each half of each chicken, under the skin (in the pocket we created above). Add in any juice that is in the mortar.

Dry off the chickens and spray each one with cooking spray (or simply oil the skins). Sprinkle each chicken with a tablespoon of the zatar and work in.

Cook on a preheated grill at 350. Our grill of choice is a BGE (Big Green Egg). Hillary recommends some pecan chunks for smoke. I'm not a big smoke lover, so I leave that out.

Smoke till breast reaches 160 or thigh reaches 180, about an hour.

Cut each chicken in half and serve.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/565

Grape Sauce

2012-02-03 19:28:57 UTC

Ingredients:

0.7 pound Grapes, Red sliced in half
1.0 each Onion 1/4" dice
0.5 cup Wine, White Vermouth
3.0 tablespoon Butter

Instructions:

Dice the onion and slice the grapes

Head a pan over high heat. Add the onions and 1 tablespoon of the butter.

When the butter has melted and the onion starts sizzling, add the wine.

Reduce until the wine is almost gone.

Add the grapes and a couple grinds of black pepper.

Continue to cook over high heat until the grapes start to release their juice and soften a little.

Remove from heat, and stir in remaining butter, stirring constantly till the butter is emmulsified. If using the sauce with the grape chicken, pour any collected chicken drippings into the sauce before serving, and stir to incorporate.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/564

Honey Mustard Chicken Pizza

2012-02-06 09:20:24 UTC

Ingredients:

Toppings
1.5 tablespoon Honey
1.5 tablespoon Mustard, Dijon
1.0 each Chicken Breast cooked, sliced
1.0 bunch Basil, Fresh or several leaves, to taste
0.25 pound Cheese, Provalone sliced or shredded

Instructions:

Make the whole wheat pizza dough indicated below.

Mix the honey and mustard together. I use a whole grain mustard instead of the Dijon.

Shape the dough into a pizza shape and put it on the peel.

Paint the dough with the honey/mustard sauce.

Arrange chicken on the pizza.

Then add the basil.

At this point, I'd put it in the egg, on the pizza stone, pre-heated for at least 1/2 hour to about 550 F. I like to use an inverted plate setter with the regular grate on the plate setter legs, with the pizza stone on the grate. This way, the plate setter acts as a diffuser, and no flare-ups or hot spots affect the pizza stone. Bake the pizza for about 5 minutes.

Then, remove the pizza, add the cheese, and return to the egg for another 5 minutes or so. Watch closely to achieve the desired degree of doneness.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/511

Matzoh Balls

2012-02-08 04:24:29 UTC

Ingredients:

Matzoh Balls
4.0 each Egg
0.16 pound Chicken Fat melted
0.5 cup Stock, Chicken
1.0 teaspoon salt
0.27 pound Matzoh Meal

Instructions:

Separate the eggs and beat the whites.

Melt the fat. Add egg yolks and mix. Add stock, salt, and pepper to taste.

I usually add some chives at this point.

Mix in the Matzoh Meal.

Fold in the egg whites. Place in fridge for at least an hour.

Shape and cook balls in boiling salted water, covered, for about 20 minutes.

Servings: 4
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/52

Smoked Chicken

2012-02-03 19:29:01 UTC

Ingredients:
Instructions:

Preheat the egg to 500

Put 2 tablespoons of salt mixture (salt, pepper, and garlic powder to taste) in each chicken. Rotate chickens to coat the entire cavity of the chicken with the salt mixture.

Spray the V rack with Pam and position the birds, breast down, feet to feet on the rack

Cook at 500 grid for about an hour (depending on the size of the chickens) till thigh reads 170 or so.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/615

Smoked Chicken Pizza

2012-02-06 09:22:17 UTC

Ingredients:

Dough
2.5 pound Flour, all-purpose
2.0 pound water
23.0 gram Salt, Flour
4.0 gram Yeast, Instant

Instructions:

Prepare baguette recipe (below) using quantities listed above. When you've reached the shaping, scale into six .75# boules and allow to rise for only 15 minutes. Please each boule in a separate plastic bag and refrigerate, at least over night. About an hour before intended use, take the dough out and allow to rise for about an hour.

If you don't have a favorite barbeque sauce on hand, make the Teriyaki Barbecue Sauce, recipe below. I also assume you already have some smoked chicken on hand, maybe left over from the day before.

Place one boule on your floured work surface.

Shape the dough with your fingers.

Place the dough on thee back of your hands and start stretching.

Continue stretching until the dough tells you it's done, and you've reached the desired size.

Place the dough on your LIGHTLY floured peel.

Spread barbeque sauce on the dough.

Preheat the egg to about 600+ dome, but you want the pizza stone to be about 500 even... I use an inverted plate setter, grid, and then pizza stone. The plate setter stops the direct heat and evens out the heat on the pizza stone.

Add the smoked chicken.

And then the cheese.

Like I mentioned above, you want your stone to be about 500 F. Here, it's too hot.

So you can cool it down with a wet rag.

Much better... doesn't have to be exact.

Shuffle the pizza onto the stone.

How long you bake varies greatly, so I cheat. I use a flashlight and take quick glances down the chimney.

You want to make sure the bottom crust is done, but not burnt.

Enjoy

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/585

Tandoori Chicken

2012-02-06 09:23:46 UTC

Ingredients:

2.0 tablespoon Oil, Grapeseed
6.0 clove Garlic
2.0 tablespoon Ginger fresh grated
1.0 tablespoon Garam Masala see recipe
2.0 teaspoon Ground Cumin
2.0 teaspoon Chili powder
0.6 pound Yogurt plain, whole milk
4.0 tablespoon Lime Juice fresh squeezed
2.0 teaspoon salt
8.0 each Chicken Thighs skinned, cleaned of fat

Instructions:

Heat oil in a small frying pan. Add garlic and ginger. Saute till fragrant, about 1 minutes. Add Garam Masala, cumin, and chili powder. Saute for another minute till fragrant. Remove from heat.

Place half of the spice mixture in a bowl big enough to hold the yogurt. Add the yogurt and two tablespoons of the lime juice. Set aside.

Trim the thighs and cut a 1/8 inch deep slice, twice, across each thigh.

Combine the remaining spice mixture with the salt and the remaining lime juice in a bowl big enough to hold all the chicken. Massage the spice mixture into and all around the chicken thighs... Allow to sit for at least a half hour.

Preheat BGE to 500 degrees

Add the yogurt mixture to the chicken and stir to coat each piece.

Place on rack, direct heat.

Turn after about 5 minutes. Cook another 5 minutes or till internal temperature reaches > 150. Serve with nan and lime slices. You want a few dark or charred areas on the chicken.

Servings: 4
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/632