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chicken recipe

Bangladeshi Chicken Biryani

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Recipe shared by Irin Wellness

Makes 10 servings

Prep time: 10 min

Cook time: 50 min

Ingredients

*Ingredients available at the farmers’ market

  • 1 cup plain yogurt*
  • 2 tablespoon lemon juice
  • 4 cloves garlic*, minced
  • 1 tablespoon ginger, minced
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1  teaspoon red chili powder
  • 2 teaspoon garam masala
  • 1 ½ teaspoon salt
  • 3 lbs chicken thighs, bone-in*
  • 2 ½ cups Basmati rice
  • 7 Tbs Ghee, coconut oil, olive oil, or oil of your choice

Instructions

  1. Mix all the marinade ingredients together in a large bowl. Add the chicken to the marinade and mix, ensuring each piece is coated thoroughly. If time permits, cover the bowl and put in the fridge to marinate for at least a half hour. For optimal results, allow the chicken to marinate overnight.
  2. Soak and cook the rice: Place in rice in a large bowl, fill with water, and swish with your hand for 10 seconds. Drain water and repeat 3 times. Drain well in a colander. Place rice and 3 ½ cups of water in a medium-sized saucepan over medium-high heat. Once simmering, cover and cook for 12 minutes. Remove from heat. 
  3.  Heat oil in the dutch oven or skillet on medium-high heat. Add the marinated chicken and use a spatula to scrape any excess marinade into the pot. Mix well. Simmer, stirring occasionally for about 20 minutes or until the chicken is cooked through and the oil separates. Taste and adjust for seasoning.
  4. Add the rice to the cooked chicken and continue to cook on low heat for 20-25 minutes. 
  5. Serve with fresh lemon and cilantro.
    indian chicken biryani dish with balti dish and naan in background.

Oven Fried Chicken Wings

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Recipe by Hepatica Farm

Prep time: 10 minutes

Cook time: 1 hour 10 minutes

Makes 4 servings

 

These chicken wings are browned and crispy without the use of frying oil.

Ingredients

*Ingredients currently available at the farmers’ market

For the chicken wings:

  • 2 lbs Hepatica Farm chicken wings*
  • 1 TBS baking powder (aluminum free)
  •  Spice rub* of your choice or Hepatica Farm’s spice rub recipe

For the spice rub:

  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1 TBS paprika
  • ½ tsp dried herbs (oregano is a favorite)
  • ½ tsp black pepper
  • 1 tsp salt

Instructions

Preheat the oven to 250 degrees F.

Sandwich wings between paper towels and pat dry. Place bowl in the refrigerator.

Wrap a baking sheet with aluminum foil and place a cooling rack on top.

Combine the spices of your choice for the rub.

Take the wings from the refrigerator and dry excess water from the bowl. Then add the spice rub and the baking powder. Toss the wings until evenly coated with the mixture. 

Place the wings on the cooling rack, making sure the wings don’t touch each other. Place in the oven at 250F for 30 minutes. Then increase the temperature to 400F and bake for 40 more minutes.

Remove from the oven and enjoy with your favorite dipping sauce.

Chicken Spinach Salad with Butternut Squash

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Recipe by The Roasted Root, shared by My Saratoga Kitchen Table

Serves: 4

Ingredients

For the Vinaigrette:

  • ¼ cup olive oil
  • 3 Tablespoons cider vinegar*
  • 1 Tablespoon maple syrup*
  • ¼ teaspoon ground cinnamon

For the chicken and butternut squash:

  • 1 pound boneless chicken tenders or breasts*
  • 1 Tablespoon olive oil
  • 1 teaspoon oregano
  • 1 teaspoon paprika
  • 2 teaspoons olive oil
  • 2 cups butternut squash*, peeled and chopped
  • ½ teaspoon ground cinnamon

For the Salad:

  • 5 ounces of fresh baby spinach*
  • ½ cup raw pecan halves
  • ¼ cup golden raisins
  • 1 large green apple*, cored and sliced

Instructions

  1. For the vinaigrette: Whisk all the ingredients for the vinaigrette in a small bowl until smooth.
  2. For the chicken and butternut squash: Preheat the oven to 400 degrees.Place chicken in a casserole dish. Drizzle with 1 Tablespoon olive oil, and sprinkle with oregano, and paprika. Place the squash on a baking sheet. Drizzle with 2 teaspoons olive oil and ½ teaspoon cinnamon. Roast the squash and chicken in the oven for 25 minutes or until the squash is tender and golden brown. Continue to cook the chicken until cooked through.
  3. For the Salad: Place spinach in a bowl or on individual plates. Top with pecans, raisins, squash, chicken, and apples. Drizzle vinaigrette over salad.

*Ingredients currently available at the farmers’ market

Honey Lemon Chicken

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Recipe adapted from Tin Eats, Serves: 4

INGREDIENTS

*denotes ingredients currently available at the farmers’ market

Chicken:

  • 1 pound skinless, boneless chicken breasts (about 2 breasts)*
  • salt and pepper to taste
  • ¼ cup flour, with 1 teaspoon reserved

Sauce:

  • 1½ Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 garlic clove*, minced
  • ¾ cup chicken broth/stock
  • 1 teaspoon flour from the chicken coating
  • 2 Tablespoons water
  • ¼ cup honey*
  • ¼ cup fresh lemon juice
  • parsley* and lemon slices, for garnish

INSTRUCTIONS

  1. Pound each breast to 2/5 inch thick. Sprinkle each side generously with salt and pepper. Place flour in shallow dish. Coat the chicken in flour, shaking off the excess flour.
  2. Place butter and oil in a skillet over medium high heat until butter is melted and hot. Add chicken and cook for 2 minutes or until golden brown. Turn and cook the other side until golden brown, then transfer onto a plate to rest.
  3. Add garlic to the skillet and stir for 20 seconds or until golden. Add chicken broth and bring to a simmer. Use a spatula to scrape the brown bits from the bottom of the pan into the liquid.
  4. Mix 1 teaspoon of reserved flour with 2 Tablespoons of water.
  5. Add honey, lemon juice, and flour/water mixture into the skillet. Mix and bring to a simmer for 2 to 3 minutes until thickened into a syrup. Add salt and pepper to taste.
  6. To serve, pour sauce over chicken and garnish with parsley and lemon slices.