Curry Chicken Wings

I was a chicken wing fan long before they became a thing for Superbowl get-togethers. In fact, long before there even was a Superbowl.

My mother always gave us kids, my brothers and me, the chicken wings because she said they were the best part.

She was right. And she was generous, or maybe just being a good Mom, giving the best part to the kids.

Chicken wings are a staple in my kitchen. Here is one of my favorite ways to make them.

HONEY-CURRY STICKY WINGS

• 24-28 chicken wing parts

• 1/2 cup honey

• 2 tablespoons Dijon mustard

• 2 tablespoons vegetable oil

• 2 teaspoons curry powder

• 1 large clove garlic, finely chopped

Preheat the oven to 350 degrees. Wash and dry the wing parts and place them on a parchment-paper lined cookie sheet. In a small saucepan, combine the honey, Dijon mustard, vegetable oil, curry powder and garlic. Bring to a boil over medium heat, cook for one minute, stirring to blend the ingredients thoroughly and remove from the heat. Brush the tops of the wings with some of the honey mixture. Bake the wings for 10 minutes. Turn the wings over, brush with more of the honey mixture and bake for 10 minutes. Turn the wings over again, brush with the remaining honey mixture and bake for 5-10 minutes or until the wings are golden brown and crispy looking. You can also grill the wings, turning them occasionally and brushing with the honey mixture.

Makes 24-28 pieces

Stirfried Couscous with Chicken, Dried Apricots and Pistachios

Stirfried Couscous with Chicken, Dried Apricots and Pistachios

This is one of the dishes from my class last night at Temple Beth El in Stamford, Connecticut. It was such a lovely evening! The focus was foods for Tu B’Shevat (sort of an Israeli Earth Day), which is always such a big winner as far as food is concerned because we get to eat lots of fruit, including dried fruit, which I love. And everyone who attended the demo seemed to love too.

The recipe is Stirfried Chicken with Dried Apricots and Pistachios, from my book, Hip Kosher. As I explained, this is a versatile dish! I used couscous but you can also use rice or any other whole grain, like farro or barley.

And you can use different fruit — figs, dried cranberries and so on.

I’ve made this dish with lamb chunks too and it’s also delicious.

Or go vegetarian. Leave out the meat and use tofu or peas or water chestnuts and so on.

Pistachios are my favorite for this but cashews would work too.

I say this dish is perfect for Tu B’Shevat but really, it’s for all-year.

Stir-Fried Couscous with Chicken, Dried Apricots and Pistachios (from Hip Kosher)

• 1-3/4 cups Israeli couscous

• 4 tablespoons extra virgin olive oil

• 16-20 ounces boneless chicken, cut into bite-size chunks

• 4 thick scallions, chopped

• 1 cup chopped dried apricots

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• 1 cup shelled pistachios

• Salt and freshly ground black pepper, to taste

Make the couscous according to the package directions. Set aside. Heat 2 tablespoons olive oil in a wok, stir-fry pan, or sauté pan over medium heat. Add the chicken and stir-fry for about 4 minutes or until the meat is white and cooked through. Dish out and set aside. Place the remaining 2 tablespoons olive oil in the pan. Add the scallions and cook for 1–2 minutes or until softened. Add the apricots, cumin, and cinnamon and cook briefly, stirring constantly. Add the couscous and chicken and stir-fry for 2–3 minutes to distribute the ingredients well. Stir in the pistachio nuts. Season to taste with salt and pepper. Eat hot or let cool to lukewarm.

Makes 4 servings.

Braised Chicken with Figs and Grapes

I recently bought a whole bunch of dried figs, dates, plums (prunes) and California apricots in preparation for a Tu B’Shevat food demo/class I am doing for Temple Beth El in Stamford, CT on Thursday, January 18th, 2024 (it’s free, so if you’re in the area, give us a call).

Tu B’Shevat is a joyous holiday, a kind of Earth Day, when we celebrate and try to be mindful of our planet and its resources. This was a day I remember my parents donating money to plant trees in Israel.

With its focus on earth’s bounty, the food for this holiday features lots of fruit, including those dried fruits I mentioned. Like this chicken dish, which is braised with apple cider (sometimes I use orange juice or orange-pineapple juice), seasoned with curry and ginger and of course, includes dried figs (though any dried fruit will do!).

braised CHICKEN WITH FIGS AND GRAPES

• 1-3/4 cups apple cider (or use orange or orange-pineapple juice)

• 2 tablespoons vegetable oil

• 6 bone-in pieces of chicken

• 1 shallot, chopped (or use a small onion)

• 1-1/2 teaspoons chopped fresh ginger

• 1/2 cup diced dried figs (or use other dried fruit such as prunes, apricots, nectarines or dates)

• 2-1/2 teaspoons curry powder

• 1/4 teaspoon Aleppo pepper (or use 1/8 teaspoon cayenne pepper)

• salt and freshly ground black pepper to taste

• 1 cup halved fresh grapes

• chopped fresh mint

• cooked bulgur wheat, rice or noodles, optional

Boil the cider for about 5 minutes or until it has reduced to 3/4 cup. Heat the vegetable oil in a sauté pan over medium heat. Add the chicken and cook for 8-10 minutes, or until lightly browned, turning the pieces occasionally. Remove the chicken pieces and set them aside on a plate. Add the shallot, ginger and diced figs to the pan and cook for 1-2 minutes over low-medium heat. Return the chicken to the pan. Sprinkle the ingredients with curry powder, Aleppo pepper and salt and black pepper to taste. Pour in the reduced cider. Turn the pieces of chicken to coat all sides with the pan ingredients. Cover the pan, turn the heat to low and cook for 15 minutes. Add the grapes and cook for an additional 10 minutes or until the chicken is cooked through. Sprinkle with chopped fresh mint. Serve on a bed of cooked bulgur wheat, rice or noodles if desired.

Makes 4-6 servings

Chicken Salad

This salad is my go-to whenever I want a light but filling meal. Chicken isn’t a constant — sometimes I use leftover salmon, beef or lamb instead — but the proportions are just right for 2-3 people (you can double it of course).

If you’re fasting for Yom Kippur, this is the kind of dish that’s perfect for the occasion. Substantial but not heavy and not salty.

Chicken Salad

• 4-5 small waxy potatoes (such as Baby Yukon Gold or Red Bliss)

• 3-4 ounces fresh greens

• 2 stalks celery, chopped coarsely

• 1/2 avocado, cut into bite size pieces

• 10-12 cherry or grape tomatoes cut in half

• 1/2 cup chopped cucumber

• 2 cups diced cooked chicken

• 3 tablespoons olive oil or avocado oil

• 3 tablespoons wine vinegar

• freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with water, bting to a boil and cook for about 15 minutes or until the potatoes are tender. Let cool, peel and cut into bite size pieces. Place the greens in a salad bowl. Add the potatoes, celery, avocado, tomatoes, cucumber and chicken and toss the ingredients to distribute them evenly. Pour in the olive oil and toss to coat the ingredients. Pour in the vinegar and toss. Sprinkle with pepper to taste. Let rest for 5 minutes before serving.

Makes 2-3 servings

Grilled Chicken Breasts with Soy and Honey Marinade

I prefer chicken breast on the bone — it tends to be juicier because the bones protect the meat from the heat. And besides, I am a bone chewer!

On the other hand, when it’s summer and I’m a little less motivated to cook and want an easy dinner, boneless chicken sure comes in handy.

I’ve made this dish many times (changed the sweetener to agave or maple; once used molasses; used pineapple juice instead of orange juice; left out the chili pepper because my sister-in-law, who was coming for dinner, doesn’t like even a hint of spice in her food). It’s easy to prepare the marinade and the good thing is, I can marinate the chicken ahead of time. Cooking takes anywhere from 10 to 16 minutes, max.

Easy peasy.

Follow me on Instagram @RonnieVFein

Grilled Chicken Breasts with Orange, Soy Sauce and Honey

• 1/4 cup soy sauce

• 1/4 cup orange juice

• 2 tablespoons olive oil

• 1 tablespoon honey

• 1 tablespoon grated fresh orange zest

• 1 tablespoon finely chopped fresh ginger

• 2 scallions, finely chopped

• 1 clove garlic, chopped

• 1 teaspoon finely chopped serrano or jalapeno pepper

• 4 skinless and boneless half chicken breasts or 8 small chicken thighs

Combine the soy sauce, orange juice, olive oil, honey, orange zest, ginger, scallions, garlic and chili pepper in a deep dish. Place the chicken in the marinade, refrigerate and let rest for 1-4 hours, turning the pieces occasionally. Preheat an outdoor grill or oven broiler. Remove the chicken from the marinade and grill for 5-8 minutes per side, depending on size and thickness, turning the pieces occasionally, or until cooked through.

Makes 4 servings

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup orange marmalade

• 1/2 cup cold brewed coffee

• 1/4 cup honey

• 1/2 cup Balsamic vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups

Airfried Fried Chicken vs. Traditional Fried Chicken

Airfried breaded chicken wings

Traditional fried breaded chicken wings

I’ve continued to experiment with my air fryer and have had great success, particularly with vegetables.

I don’t love it for everything and I’ve written about that (latkes were an absolute disaster). Also, you can only do a small amount in an air fryer, so whereas cooking for two can be a plus, for a family, not so much.

Recently I made breaded fried chicken wings again and tested it out on 6 people. I served one recipe of old fashioned fried chicken (fried in soybean oil), and one recipe of airfried chicken.

The score was 3-3! Half the people liked the regular, half liked the airfried!

And so my friends, here is the recipe I used for each: you choose!

Please note: this experiment was for breaded chicken. I have a different recipe and procedure for roasted and airfried UNbreaded chicken wings.

Fried BREADED Chicken Wings

• 12 chicken wings cut into sections

• 2/3 cup all purpose flour

• 3/4 teaspoon salt

• 3/4 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• vegetable shortening or vegetable oil

Wash and dry the chicken sections. Combine the flour, salt, paprika, garlic powder and black pepper in a large dish. Coat the chicken pieces with the flour mixture. If possible, let the pieces airdry for at least 15 minutes. Heat enough shortening or vegetable oil in a deep cast iron or heavy skillet to reach halfway up the sides of the chicken. When the temperature reaches about 365 degrees (hot enough to sizzle a bread crumb quickly), add a few chicken pieces at a time — do not crowd the pan. Cook over medium heat, turning pieces occasionally, for about 10 minutes or until all pieces are well browned and cooked through. Drain the chicken on paper towels. 

To make this in an airfryer, coat the chicken with the flour mixture as above, then spray lightly with vegetable oil spray. Preheat the airfryer to 400 degrees. Place the wing parts in a single layer in the airfryer. Cook for 8 minutes, turn the pieces and cook for about 8 minutes or until nicely browned and crispy.

Makes 4 servings

Chicken Vegetable Soup

After all of the end-of-year holidays, a lot of us need to scale back eating and spending— which makes this Chicken Vegetable Soup such a winner. I make it with a leftover chicken carcass — there’s still plenty of meat on it (I’ve also used a turkey carcass). There are also lots of healthy vegetables (you could add others such as green beans) and a boost of chick peas (I’ve also used white beans; red beans would also be fine).

Like spicy? Add a bit of harissa or hot sauce to the liquid when you add the other seasonings.

This dish is filling, nourishing, uncomplicated and easy to make. Delicious too. And cheap.

Give it a try.

Chicken Vegetable Soup

• 1 28-ounce can tomatoes plus the liquid

• chicken carcass and scraps

• 3 carrots, peeled and sliced 1-inch thick

• 2 stalks celery, peeled, leaves included if available, and sliced 1-inch thick

• 1 medium onion, sliced

• water to cover (or use vegetable or chicken stock)

• salt and pepper

• 2-3 sprigs fresh thyme, marjoram or oregano

• 1 15-ounce can chick peas or white beans, drained

• 2 cups zucchini

Cut the canned tomatoes into smaller pieces; save the liquid from the can. Place the chicken carcass, carrots, celery, onion and tomatoes plus liquid in a soup pot. Add enough water to just cover the ingredients. Add salt, pepper and the chosen fresh herb and bring the liquid to a boil over high heat. Lower the heat and simmer for 3-1/2 hours. Add the beans and zucchini and cook for another 20 minutes.

Makes 8-10 servings

The Giving Table

Thanksgiving was just over but it feels like a zillion years ago because I’m already thinking about Hanukkah and even New Year’s weekend, when we always have our cousins over for several days.

That means: gifts and food.

One gift: Naomi Ross’ new kosher cookbook, The Giving Table (Menucha).

Food: several items from Naomi’s newly published cookbook.

My cousins come for several days, so there is ample opportunity to eat. On New Year’s Eve we always have hors d’oeuvres only, three different times during the day for meat, dairy and finally, smoked fish.

I made several of the recipes in the book and have already decided on several hors d’oeuvre for the meat-fest: Tamarind Glazed Meatballs, Korean Fusion BBQ Wings and Apricot Chicken Skewers. They were outstanding! And for one of the dairy hors d’oeuvre hour - definitely the Khachapuri. I’ve made that one a few times and it is too good to miss.

Before New Year’s Eve I am also going to try the Salmon Stuffed Avocadoes, 5 Spice Duck Breast Salad and the Lemon Ombre Trifles (with lemon curd AND lemon cream!!), for dessert because all sound fabulous.

But there is so much more to this book.

Great globally-influenced recipes, so far, yes, but more.

One of the most helpful aspects of the book are the QR codes in some of the chapters for some of the more intricate or could-be-confusing parts of a recipe. For example, I used a code for Khachapuri so I could watch a video to see how to roll and stuff the dough and then stir in the butter and egg (and also how to actually eat it).

I also used a code to see how Naomi braided a four (and six) strand challah – it was so helpful to see her do it not a zillion miles an hour like on Instagram or FB – but nice and slowly so you can actually see how it’s done.

Naomi is obviously a born teacher because there is so much information stuffed here and there and in between the recipes. Short essays that personalize the chapter to come. Notes from the Talmud. Food suggestions, recipes and information for special diets and special events such as visiting and providing food for the sick and elderly or for new mothers: chesed cooking.

There are tips on how to make meal prep easier, on tools and cooking equipment, what to do when you’re short on time, how to refresh food that’s cooked ahead.

She answers questions such as “what is a roux?” “What is risotto rice?” and gives suggestions for equivalents and substitutions.

There is also a chapter on cooking for a crowd (though the recipes can be cut down for a more usual number of people – like those Lemon Ombre Trifles that I plan to serve for dessert).

And more – an appendix chapter with advice on how to be good to yourself even though you are preparing food for others. That one made me smile because those of us who cook regularly, even those of us who absolutely love to prepare food for our families and friends, need someone to acknowledge the time, effort and sometimes the struggle it is for us to do it.

Thanks Naomi for hearing us.

Pot Pie

Is it too early to think about Thanksgiving?

Not for me. For the first time in a few years — Covid!!!! — I am finally having my old, usual crew for dinner. My family plus my brother and sister-in-law, their kids and one grand.

HURRAH!!!

So, I am already planning the menu and doing what I can ahead.

With all those people at the feast there may not be any leftover turkey this year. But just in case — I’ll use the meat for pot pie.

I make pot pie a lot because with only Ed and me for dinner most nights, there are leftovers all the time and pot pie is one of Ed’s favorites.

The recipe below is more or less the one I use. I change the herb, depending on what I have (I’ve used dill, basil, marjoram) and of course the veggies change depending on what’s also leftover or what’s in the fridge produce bin. You need about 3-4 cups of veggies plus the potato and onion.

Sometimes I make this without the meat — just add some more vegetables.

Thanksgiving leftovers? For sure. But why wait? This versatile recipe is an all-year handy one. Bonus: you can freeze pot pie to serve when you want to just pop something in the oven for dinner. Place the dough on top and freeze. Then, thaw and bake.

Pot Pie

• 2 tablespoons olive oil or vegetable oil

• 1 medium onion, chopped

• 1 medium Yukon Gold or other Eastern potato

• 2 carrots, sliced 1/4-inch thick

• 2 stalks celery, sliced 1/4-inch thick

• 1 cup bite-size zucchini chunks

• 1 cup corn kernels or peas

• 3 cups bite-size chopped cooked chicken, turkey, beef or veal

• 5 tablespoons all-purpose flour

• 3 cups chicken stock

• 2 tablespoons chopped fresh parsley

• 2 teaspoons chopped thyme leaves

• salt and freshly ground black pepper to taste

• pie dough or thawed frozen puff pastry sheets

Preheat the oven to 400 degrees. Heat the vegetable oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 2-3 minutes or until softened. Add the potato, carrots and celery and cook, stirring occasionally, for 3 minutes. Add the zucchini, corn and chicken and stir to distribute the ingredients evenly. Sprinkle the flour over the ingredients and stir to mix it in completely. Cook for 1-2 minutes, stirring frequently to let the flour absorb into the other ingredients. Pour in the stock gradually, stirring constantly. Raise the heat and bring the liquid to a boil. Reduce the heat and simmer the ingredients, stirring frequently, for about 10 minutes or until the sauce has thickened. Stir in the parsley and thyme and sprinkle to taste with salt and pepper. Spoon the filling into a baking dish. Cover with the pie dough or puff pastry. Seal the edges to the dish. Cut 2-3 slits in the crust to allow steam to escape. Bake for about 35 minutes or until the crust is crispy and golden brown.

Makes 4 servings