Slow Cooked Harissa Chicken

Do you own a slow cooker?! No?! Well, if your answer is no, it is truly time to research and invest in one.  On your lazy winter days, these come out really handy.  One can make hearty steamy soups or slow cooked bbq chicken or even Dum aloo!

Here I have made "my" adaptation of Harissa Chicken. Harissa spice is native to Africa and Middle East. We have been going to this Moroccan restaurant in Delaware for ages now. And they make the meanest Harissa Chicken. My hubby and I have tried many versions of this recipe and even imported a homemade Harissa sauce from Morocco! No kidding!

After looking at some recipes online, I realized there are so many different ways to make Harissa sauce.  Harissa utilizes a special red chilli or the Harissa chilli. I did not Harissa chillies on hand so I just used red chilli powder. I would also recommend dry grinding red chillies and using that powder. It turned out pretty good and close to the real deal!

Ingredients:

4 chicken thighs

Marinade:
Some oil
2 tsp chopped garlic
2 tsp chopped ginger
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp caraway seeds (coarsely powdered)
Dash of paprika powder
Salt/Black pepper
3/4 cup Herdez Salsa Ranchera

Method:

Wash and pat dry really well. Season with salt and black pepper.  In a small  bowl, add oil, garlic, ginger, turmeric powder, cumin powder, red chilli powder, coriander powder, caraway powder, paprika and salsa ranchera. Mix well and apply it to the thighs. Rub well and let sit. You will find that the mixture will leave some water.  Using a paper towel dab any water that eventually comes out.  The Salsa Ranchera I used is store bought. I am not sure if the recipe will taste same if you use other salsas. The way this salsa was ground (pasty) as opposed to chunky and it gave a similar texture to the chicken sauce as the restaurant kind.  You can either leave this marinated chicken for a few hours in the fridge and then start to cook it. If you are pressed for time, add it directly to a slow cooker on slow setting for 6 hours or so.  Every slow cooker is different, so review the settings specific to your cooker.


Note:
My chicken turned up a little watery despite adding no water to the slow cooker! If you want the sauce thicker, remove the chicken pieces out, and pour the sauce on a flat bottom pan. Turn the heat up high and let the water evaporate. We did not mind the watery sauce, actually, because it went well with the brown rice pilaf I served on the side!

Pasta Salad

3 cups of Rotini pasta
2 cups frozen mixed veggies
1 can black beans, rinsed and drained
3/4 cup low fat mayo
1/2 cup Zesty Italian Dressing
Some olive oil 
Dash of garlic powder, italian dressing, salt, black pepper
Cajun powder (optional)
Maggi chilli garlic sauce (optional)
Parmesan cheese (optional)

Cook the pasta according to package directions.  Drain the pasta in a colander.  Soak the frozen veggies in water and cook the veggies for 5 to 8 minutes in a microwave and drain.  Rinse and drain the precooked black beans. Make sure the veggies and pasta are completely dry of any water. You can set it aside for a few minutes in a colander to ensure they are dry. 

In a big mixing bowl, beat mayonnaise with some olive oil.  It should turn smooth and creamy. Add the italian dressing and all other seasonings.  Beat again.  Add the pasta, veggies, and beans and mix well till its well coated. 

You can add shaved or shredded parmesan cheese on the top.  Serve as a side dish.

Garlic Cilantro Chicken Kabobs

1.5 chicken breast, cut into kabob size pieces
1/2 tsp ginger, chopped
1/2 tsp garlic, chopped
1/2 tsp turmeric powder
Dash of paprika
1 green chilli
1/4 cup cilantro leaves, fresh

Skewer sticks

Wash and pat dry. Sprinkle some salt, paprika, turmeric and meat tenderizer. Meat Tenderizers are very salty so be careful when you add the salt. In a small food processor, combine the ginger, garlic, green chilli, and coriander leaves. Drizzle some olive oil and blend (either coarsely or to a fine paste).  Rub the mixture on the chicken pieces. Set aside in a fridge for 2 to 4 hours before grilling. 

Dip the skewer sticks in water for a while.  Thread the kabob pieces into the skewers. Preheat the grill to 400F.  Grill the skewers for about 8 to 10 minutes. Do not forget to turn the skewers so every side sits on the grill.  Remember that chicken breast cooks relatively faster than thighs or other meat and it continues to cook even after taken out of the grill.  When ready remove the kabobs and wrap them tightly in a foil. Let sit for a few minutes before serving. 

Note:
The time suggested is just a guide. Make sure you check the chicken pieces for doneness by: poking a fork in to see if the meat has turned white on the inside which suggests that its cooked or using a meat thermometer check if the internal food temperature is at 165F.

I added 1 tsp garlic and it was too strong. If you like the garlicky taste increase from 1/2 to 1 tsp.

Pudina Murg Kabob - Mint Chicken Kabobs

Ingredients:

1.5 chicken breast, cut into kabob size pieces
1/4 to 1/2 cup yogurt
1/4 tsp cardammom powder
Pinch of cinnamon powder
1/2 tsp turmeric powder
3/4 tsp red chilli powder (this is on the spicy side!)
1/2 tsp cumin powder
1/2 tsp mint powder
1/2 tsp fennel powder
1/2 tsp each of garlic and ginger paste
Meat tenderizer
Salt
Skewers

Hang the yogurt in a muslin cloth for few hours to remove all water from it.  Set aside in a bowl. Now combine the yogurt and all the remainder ingredients in a bowl. Beat well. Add the washed and patted dry chicken pieces to the mixture.  Coat really well.  Add some salt and meat tenderizer and mix well.  Let sit in a fridge for atleast 4 to 6 hours or overnight.

Pre heat the grill or oven to 400F. If using bamboo skewers, soak the skewers in water for a while. Thread the chicken through the skewers and grill them for 5 to 8 minutes. Alternatively you can check for doneness when the meat on the inside is white or if using a meat thermometer if the internal temperature reaches 165F. Wrap the chicken kabobs in a foil right away and let sit for a few minutes before serving.

Note: Meat tenderizers are very salty so use salt sparingly.

Chicken Wrap with Queso Fresco

This recipe utilizes Queso Fresco or Fresh Cheese in Spanish. This cheese is typically used as a topping on salads or meals or as a dip, etc since it crumbles real well. But, I wanted to see what it did when exposed to heat.  I melted it in my wrap and it was really tasty. Yummy in my tummy!

1 or 2 large tortilla wrap
1 standard size chicken breast, butterfly cut it (which means cut through the width of the chicken)
1/4 cup black beans
1/4 cup corn
1 jalapeno pepper
Dash of Garlic powder
Taco seasoning spice
Salt and Pepper to taste
Queso Fresco
Garnish: Cilantro, Diced tomatoes, Diced Red onion, Lettuce

Wash and pat dry the chicken. Butterfly cut it so that now you have 2 flat chicken breasts.  Season it with salt and black pepper.  Heat oil in a flat skillet.   When real hot, add the chicken breast.  Cook for 3 minutes.  Flip both the breast pieces and cook for another 3 minutes.  Check for doneness - the meat should be white on the inside. Keep the heat on high, sprinkle some taco seasoning and using a flat spatula give some pressure to the chicken so as to sear it. Flip, sprinkle some more seasoning and sear for another minute.  Remove from heat.  (always check for doneness before eating).  In the same pan, throw the beans, corn, jalapeno or serrano pepper (finely chopped), garlic powder, and some more taco seasoning.  If you want your wrap spicy, you may add some cayenne or chilli powder. Make sure the veggies are blended well.  Add some queso fresco - using your finger just crumble the cheese in the pan (how much depends on your taste but atleast 2 tbsps).  Allow the cheese to melt a little.  Remove from heat. Cut the chicken breast into bite size pieces. 

Heat the tortilla in a microwave or on a pan.  Do not overheat, just a few seconds until it softens up.  Put the filling in.  Add lettuce, cilantro, tomatoes, and onions. 

Enjoy!

"South of the Border" Chicken Wontons

Ingredients:

Wonton papers
2 cups chicken breast (cut into small pieces)
2 stalks of green onion, diced
1 cup corn
1 cup black beans
Egg white, beaten
Marinade:
Oil
Salt/Black pepper to taste
1/2 tsp paprika
1/2 tsp dried parsley
1/2 tsp onion powder
1/2 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp cajun powder
1/4 tsp dried oregano
2 cloves of garlic, finely chopped

Wash the chicken breast, pat dry, and cut into small pieces. Marinate the chicken in the marinade as listed above.  Set aside for a few hours in the fridge until you are ready to start cooking.

Heat oil in a skillet. When hot, add the chicken and let it sit without moving for a minute or two. I like doing this because it creates a good sear.  Now flip all the pieces and let them sear for another few minutes. Since we are going to sear the wontons in the last step, they chicken will continue to cook so do not overcook in this step. A total of about 5 minutes should do the trick (provided that the pieces are cut up small).  Set the chicken aside. In the same pan, add the beans and corn. Let sit for a minute or two without stirring. Now add a dash of salt and black pepper and cajun powder (optional).  Add the chopped green onions.  Keep tossing around for another few minutes. Do not overcook as the corn will dehydrate and the beans could get mushy. Set aside.  When the chicken is cool enough to touch, shred it into very tiny pieces. 

Now we are ready to fill the wontons.  Line up as many wonton papers as start filling them up.  Keep the beaten egg wash ready to seal the papers.  Do not overstuff as it is hard to seal the wontons.  Using a cooking brush, line the sides of the paper and fold so that both sides meet as the picture shows. 

You can either pan sear them or fry them.  I pan seared mine in a skillet.  Heat oil in a skillet and lay the wontons gently.  Do not overcrowd. Allow each wonton enough space to sear.  Flip sides and sear for another few minutes making sure there are no uncooked spots on the paper. 

Serve with some dipping sauce - ranch, chipotle ranch, or even guacamole!

Sour Cream Chicken (Dry)

We used to make Sour Cream Curry Chicken in college, LIKE, everyday :) My roomies Sumangala and Neelam were my partners in crime.  I do not really remember who came up with the idea of sour cream to repalce the yogurt, but it was yummy. I do not know about good grades but we sure did eat good food everyday together as a family. This recipe does not really have a curry base - I just marinated it in sour cream and made it dry.

Ingredients: 4 Chicken Thighs, cut into small pieces

Marinade:
4 tsps Sour cream
1 tsp Turmeric powder
1/2 tsp Red chilli powder
4 garlic pods, finely chopped
2 tsps ginger paste
Salt

2 to 3 medium onions
Badshah Chicken Curry Masala
Cilantro
Lime juice
Marinate the chicken in the above marinade and let sit in a fridge for atleast 30 minutes.

Heat oil in a pan. Add the onions (chopped lengthwise).  Sautee for 3 to 4 minutes until carmelized ie a little brown.  Add the chicken along with all the marinade.  Give it a stir.  Cover and cook for 10 minutes on medium flame.  If the chicken appears cooked (ie when you poke in a piece and the inner meat is white and NOT pink), uncover the pan.  Turn the flame on high and sautee/toss the chicken around. You want all the condensed water to evaporate but keep tossing the chicken so as to not let it burn.  Add the cilantro (finely chopped) and salt. Toss.

Serve on a platter and squeeze some lime juice.

Chatpatay Methay Alu - Spicy Sweet Potato Fries

Ingredients and Method:

1 medium sweet potato
Oil
1 tsp cumin seeds
Dash of asofoetida or hing
2 small green chillies
Salt/Sugar
2 to 4 tsps of coarsely ground roasted peanuts
1 tsp of Garlic Coconut Chutney or Dash of garlic powder

Wash and peel the sweet potato and cut it in small lengthwise pieces. Heat oil, add cumin seeds. When they sputter, add green chillies (slit lengthwise).  Turn the heat low so that the green chillies turn a bit crispy.  But make sure the cumin seeds do not burn.  Add the asofoetia.  Add the cut sweet potato and give it a stir.  Turn the heat on medium and let the potato fries cook. Keep stirring or tossing the ingredients in the pan (stir fry style) to prevent the potato from sticking.  When you think the potatoes are almost cooked, add the coarsely ground peanuts and garlic/coconut chutney.  Add salt and sugar. Toss around and check for final doneness. Remove from heat. Sprinkle some lime juice (freshly squeezed) and garnish with cilantro. 

Note:
1. Use a dry grinder to coarsely grind the peanuts. I basically used the Dry Roasted Salty Peanuts.
2. I used already prepared Lasoon Chutney (Garlic/Coconut Dry Powder). But if you do not have that just substitute with garlic powder and some shredded coconut instead.