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

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

Pan Roasted Chicken with Rice

We are about to celebrate Purim, a joyous, raucous holiday — this year it begins at sundown March 6, 2023.

Everyone will be feasting on hamantashen of course. And maybe other triangular shaped foods that imitate Haman’s hat. But Queen Esther was married to King Ahasuerus, a Persian, so a a traditional Purim Seudah (feast) could also include some delicious dishes from that part of the world.

Here is my recipe for Pan Roasted Chicken with Rice Stuffing, a dish inspired by the flavors of Persia. Of course it’s suitable any tine, but it is a festive, flavorful entree that’s perfect for Purim.

Pan Roasted Chicken with Rice Stuffing

Stuffing:

• 1 cup white rice

• 1-3/4 cups water

• 1 medium leek

• 2 tablespoons olive oil

• 1 cup diced winter squash

• 1 stalk celery, chopped

• 1 tart apple, peeled, cored and chopped

• 1 cup chopped dried chopped dates

• 2 teaspoons fresh thyme leaves

• salt and freshly ground black pepper to taste

Place the rice and water in a saucepan, bring to a boil over high heat and cook for one minute. Stir, turn the heat to lowest, cover the pan and cook for 18 minutes. Remove from the heat and let cool. Trim the leek, discarding the thick, fibrous green leaves, and chop the tender green and white portion into small pieces. Set aside. Heat the olive oil in a sauté pan over medium heat. Add the squash and cook, stirring often, until the pieces are lightly crispy, about 3 minutes. Add the chopped leek and celery and cook for 2 minutes or until they have softened slightly. Remove the pan from the heat, add the cooled rice, apple, dates, thyme and salt and pepper to taste. Mix thoroughly and set aside (reheat later or keep in a warm oven).

Chicken:

• 1 broiler-fryer chicken cut into 8 pieces (or use legs, breasts, etc.)

• 1 tablespoon olive oil

• salt and freshly ground black pepper to taste

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon freshly grated nutmeg

• 1/4 teaspoon ground allspice or 1/8 teaspoon ground cloves

• 1/8 teaspoon cayenne pepper

Preheat the oven to 425°F. Rinse and dry the chicken parts. Heat the olive oil in a sauté pan over medium-high heat and cook the chicken, turning pieces once, for about 8 minutes, or until the skin is lightly browned. Mix the salt, pepper, cinnamon, nutmeg, allspice and cayenne pepper and sprinkle over the chicken. Place the pan in the oven. Roast for about 15 minutes, or until chicken is cooked through (an instant-read thermometer should read 160°F). Spoon the stuffing onto a serving dish, top with chicken parts, drizzle the stuffing with any accumulated juices and serve.

Makes 4-6 servings.

Country Captain (Curry Chicken)

Country Captain

A few years ago I cooked a recipe for Country Captain — a curry chicken dish that’s very popular in the South.

We liked it so much that I made it many times over the years and in fact, used to include the recipe in a few of my cooking classes.

Then, “knowing how way leads onto way” I prepared other recipes, new ones, experimental ones, riffs on old ones — and forgot about Country Captain.

Recently, when I was cleaning out some files, I found my old recipe (computer paper version, sauce-stained of course).

I made the dish for dinner recently and lo and behold! We liked it again!

Country Captain started as an Indian dish but somehow, because of its popularity in the Lowcountry of South Carolina and Georgia it became a Southern specialty. There are all sorts of stories about the recipe’s provenance and why it became such an iconic regional dish. I’m not sure of the whys and hows. All I know is how delicious it is. Apparently it was a favorite of Franklin Delano Roosevelt and General George Patton.

Basically Country Captain is braised chicken and tomatoes with curry seasoning and served over cooked white rice. There’s usually a garnish of toasted almonds, which add some crunch and flavor, but I’ve made the dish without the nuts and it’s just fine!

Country Captain

• 1 broiler-fryer chicken, cut into 8 parts (or 4 breasts or whole legs)

• 1/4 cup all-purpose flour

• 3 tablespoons vegetable oil

• 1 medium onion, sliced

• 1 medium bell pepper, cut into chunks

• 2 cloves garlic, chopped

• 3 large tomatoes, coarsely chopped

• 2 teaspoons curry powder, mild or hot or a combination

• 1-1/2 teaspoons thyme leaves (or use 1/2 teaspoon dried thyme)

• 3/4 teaspoon salt or to taste

• freshly ground black pepper to taste

• 1/2 to 2/3 cup chicken or vegetable stock or tomato sauce

• 2 tablespoons chopped parsley

• 1/4 cup raisins or currants

• Cooked white rice

• 1/4 cup chopped toasted almonds, optional

• chopped parsley for garnish, optional

Wash the chicken and dredge the pieces in the flour. Heat 2 tablespoons of the vegetable oil in a sauté pan over medium heat. Add pieces of the chicken a few at a time and cook for 5-8 minutes until lightly browned, turning pieces occasionally. Remove and set aside on a plate. Heat the remaining vegetable oil in the pan. Add the onion and bell pepper and cook for 2-3 minutes, or until vegetables have softened. Add the garlic and cook briefly. Add the tomatoes, curry powder, thyme, salt and pepper, and stir to combine ingredients. Pour in 1/2 cup of the stock. Return the chicken to the pan, spoon the pan ingredients over the chicken, cover the pan and cook for 20 minutes. Stir in the parsley and raisins or currants. Add more stock if the pan seems dry. Cook another five minutes or until chicken is cooked through. Serve over cooked white rice.  Sprinkle with the almonds and parsley if desired.

Makes 4 servings

Chicken with Date Honey, Ginger and Orange

I know brisket is traditional for Rosh Hashanah but have you seen the price of brisket this year?

Yikes!

How about chicken instead?

Please don’t say “ho hum.” Chicken absolutely doesn’t have to be boring.

For example — this recipe for chicken with honey and a little spike of fresh ginger. Plus some refreshing orange.

I’ve made this dish with both bee honey and date honey (silan). Either way, it’s a perfect choice for Rosh Hashanah.

Chicken with Date Honey, Ginger and Orange

• one cut up chicken (or 6-8 pieces)

• 2 tablespoons vegetable oil

• 1/2 cup orange juice

• 1/4 cup date honey (or substitute regular honey)

• 1 large shallot, chopped

• 1 teaspoon finely chopped fresh ginger

• 1 teaspoon grated fresh orange peel

• 1 teaspoon chopped fresh chili pepper, optional (or use a pinch of cayenne pepper)

• 1 teaspoon chopped fresh rosemary

• salt to taste

Preheat the oven to 350 degrees. Heat the vegetable oil over medium-high heat in an ovenproof pan. Dry the chicken pieces and cook them a few at a time in the pan until they brown lightly, about 6-8 minutes. Mix the orange juice and date honey and pour over the chicken. Sprinkle the chicken with the shallot, ginger, orange peel, chili pepper, rosemary and salt to taste. Place the pan in the oven and cook for 35-40 minutes or until the chicken is cooked through, basting occasionally with the pan juices. Serve the chicken with the pan juices.

Makes 6 servings 

Chicken: Soup to Salad

Every year before Passover I think about new ways to eat the chicken from the chicken soup that I cook for my Seder. I make the soup several days ahead, strain the liquid and freeze it. 

The cooked vegetables and boiled chicken do make a good, plain, old-fashioned meal for dinner, but we don't always want that. So, with the vegetables? Best bet has always been veggie burgers.

The chicken? Salad. Made all sorts of ways.

Here's one way. Fortunately ataulfo (honey/champagne) mangoes are in season and they are easy to peel and cut for salad; they’re also not stringy like some mango varieties. Bonus: I put aside some of the dill I use to season my chicken soup and it is a lovely seasoning for chicken and mangoes.

Chicken and Mango Salad with Dill

• 2-1/2 to 3 cups diced cooked chicken

• 1 small (I used ataulfo) ripe mango, peeled and diced

• 2-3 teaspoons chopped fresh dill

• 3-5 tablespoons white wine vinegar

• 2-3 tablespoons olive oil

• salt and freshly ground black pepper to taste

Place the chicken and mango dice in a bowl. Sprinkle the dill on top. Mix 3 tablespoons white wine vinegar with 2 tablespoons olive oil and pour over the chicken and fruit. Toss. Season with salt and pepper. If you prefer a moister salad, add more olive oil and/or white wine vinegar to taste. Or fold in a bit of mayonnaise. Let rest for at least 15 minutes before serving.

Makes 2-4 servings

Apricot-Orange Sticky Wings

Chicken wings have been among my favorite things to eat for as long as I can remember. When I was a kid, my mother always made sure my brothers and I got them because, she said, wings were the “best part” and she wanted us to have the best part.

So of course I am going to contribute some to the Superbowl party I’m invited to.

I have so many recipes for chicken wings! But these are the ones for the occasion:

Apricot-Orange Sticky Wings

• 2 pounds chicken wing pieces

• 1/2 cup apricot preserves

• 3 tablespoons orange juice

• 2 tablespoons soy sauce

• 2 teaspoons finely chopped fresh ginger

• 1-1/2 teaspoons grated fresh orange peel

• 2 cloves garlic, finely chopped

• 1 teaspoon Sriracha

Preheat the oven to 400 degrees. Rinse and dry the wing parts. In a large bowl, combine the preserves, orange juice, soy sauce, ginger, orange peel, garlic and Sriracha and mix to blend the ingredients. Add the wing pieces and toss to coat them evenly. Place the wings on a foil or parchment lined baking sheet. Spoon any remaining sauce over the wings. Bake for 30-35 minutes, turning 2-3 times, or until the wings are golden brown and well glazed.

Makes 6 servings

Pomegranate Chicken Wings

I know that Labor Day is not the end of grilling season, but somehow it's a reminder that so much in our lives is about to change. In the month or so ahead, leaves turn to red and gold. School begins. There's a vague chill in the air at night. The sun sets earlier and nighttime comes sooner.

I also realize that many people continue to grill outdoors throughout the year.

I'm not one of them. If it's below 45 I don't feel like slaving over a hot grill in the cold night air.

So, knowing how way leads on to way, I am making the most of the grilltime that's left.

These wings will be on my menu soon, before I close up shop for the winter.

Fyi, you can use the glaze for other chicken parts and bake the pieces n the oven or broil them in an oven broiler. It’s also fine to use for basting a whole roasting chicken.

 

Pomegranate Wings

• 2 pounds chicken wings

• olive oil (about one tablespoon)

• 1/2 cup pomegranate jelly

• 2 tablespoons orange juice

• 1 tablespoon cider vinegar

• 1 tablespoon brown sugar

• 1 teaspoon chopped fresh ginger

• 2 cloves garlic, finely chopped

• 2 scallions, chopped

• pinch or two cayenne pepper

• salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the pomegranate jelly, orange juice, cider vinegar, brown sugar, ginger, garlic, scallions cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24

Hawaij Chicken

People send me all sorts of press releases about different foods and ingredients. But one that recently caught my attention was about Pereg’s new Hawaij spice combos. I was intrigued enough to say “yes” when samples were offered. I love trying out new spice blends and experimenting with them in recipes.

Of course Hawaij is not new — just new to me. It is a traditional Yemenite seasoning, the word in Arabic translates as “mixture.”

In fact there are two such mixtures: savory Hawaij for soups, meats, vegetables and so on, and sweet Hawaij for coffee. The Pereg savory blend includes ground cumin, turmeric, coriander, black pepper, cardamom and cloves, a flavorful combination of warmth and spice, an aroma that’s magical. The coffee-blend contains ginger, cinnamon, cloves and cardamom.

The company sent me both, so — I got cooking.

The first recipe was so good I have made it several times already: braised Cornish hens in a coconut milk based curry-type sauce, served with cooked rice and a green vegetable. I have since made this recipe a few more times using chicken wings and bone-in chicken breasts.

The coffee spice? I used it to season homemade honey muffins. I added some to my afternoon coffee (a middle-eastern counterpart to American pumpkin-spice latte). And I couldn’t leave it at that so I made some Hawaij-coffee-spice ice cream.

I see more to come in the future of this fabulous spice blend.

Chicken or Cornish Hen with Hawaij Spice

• 2 tablespoons olive oil

• 2 cornish hens, split down the back or 4 large pieces of chicken

• 1 large onion, chopped

• 1/2 lemon, sliced

• 3 cloves garlic, chopped

• 1-1/2 teaspoons hawaij

• salt and freshly ground black pepper to taste

• 1-1/2 cups coconut milk

• 3 cups cooked rice

Preheat the oven to 375 degrees. Heat the olive oil in a saute pan over medium heat. Dry the surface of the hens or chicken, place them in the pan and cook them for 4-5 minutes, turning once or twice, to brown the surface. Remove the pieces to a dish and set aside. Add the onion, lemon slices and garlic to the pan. Sprinkle with hawaij and salt and pepper to taste. Stir to coat the ingredients evenly. Return the hens/chicken to the pan, spoon some of the onion mixture on top. Pour in the coconut milk and stir to blend it in. Cover the pan. Place the pan in the oven and cook for 30-35 minutes or until the meat is tender and cooked through. Place the rice on a serving platter. Remove the hen/chicken pieces from the oven and place them on top of the rice. Keep the platter warm in the oven. Place the saute pan over high heat on the cooktop. Bring to a boil, then simmer the pan juices for about 4 minutes or until slightly thickened. Pour over the hen/chicken and serve.

Makes 4 servings

More Chicken Wings: Maple-Mustard

In our family we don’t wait for Superbowl Sunday to feast on chicken wings. We eat them throughout the year, often.

In fact, I have an enormous file folder filled with recipes, maybe almost as many recipes for wings as for banana bread (and as everyone who reads this blog knows, I have a lot of recipes for banana bread!).

Here’s one of the latest versions. Eat anytime. Don’t wait.

Grilled Maple-Mustard Chicken Wings

• 2 pounds chicken wings, separated into pieces

• 1 tablespoon olive oil

• 1/4 cup maple syrup

• 3 tablespoons Dijon mustard

• 2 tablespoons chopped chives or scallion

• 2 teaspoons cider vinegar

• 1 teaspoon soy sauce

• 1 clove garlic, finely chopped

• 1/8 teaspoon cayenne pepper

• salt to taste

Preheat an outdoor grill or oven broiler. Wash and dry the wings and cut them into separate pieces. Brush with olive oil and grill, turning once, for 8-10 minutes or until lightly browned. While the wings are cooking, mix the maple syrup, mustard, chives, cider vinegar, soy sauce, garlic, cayenne pepper and salt to taste until well blended. Brush this glaze on the wings and cook for another 10-12 minutes, turning the wings occasionally and brushing with remaining glaze, until crispy and fully cooked.

Makes about 24