Tag Archives: Poultry

Memorial Day: Ginger Chicken Yakitori

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This has been a favorite of ours ever since the book came out! If I remember right, I bought the book after reading the recipe even. It’s great as finger food, I’ve added vegetables to the skewers to lower the amount of calories per skewers. Again, that sauce could be used with all sorts of stuff, it’s just a matter of trying it out. I’m thinking it’d be a great marinade for a pork tenderloin, or for tofu!

I hope you like ginger!

Ginger Chicken Yakitori
6 serving,

Ingredients
3 TBSP reduced sodium Soy sayve
2 TBSP mirin (cooking rice wine)
2 TBSP Sake or dry Sherry
2 TBSP grated, peeled fresh ginger
2 tsp sugar
1 pound skinless bonless chicken thighs, cut into 2-inch chunks
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1- Spray the grill rack with nonstick spray. Preheat the grill to medium-high. If using wooden skewers, soak them in water 30 minutes.

2- Meanwhile, to make the sauce, combine the soy sauce, mirin, sake, ginger, and sugar in a small saucepan; bring to a boil over medium-high heat. Cook until the sauce is reduced to 1/3 cup, about 6 minutes. Remove the saucepan from the heat; set aside.

3- Thread the chicken on 6 (8 inch) skewers dividing it evenly. Place the skewers on the grill rack and grill, turning frequently and basting with the sauce, until the chicken is cooked through, about 10 minutes. Sprinkle the chicken with the sliced scallion. Serve hot or warm.

Great idea: Grill a few green onion whole and serve with the chicken (baby leeks would be even better!)

Nutritional Information (1 Skewer): Calories 145; fat 6g; Carbs 4g; Fiber 0g; Proteins 17g.

Source: From: Sizzle it, Weight Watchers 2008, p. 27.

Memorial Day: Spicy Molasse-Barbecued Drumsticks

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This recipe is for chicken drumsticks, but that sauce is good for all sorts of things. It’s really delicious and pretty easy. You can make the sauce in double or triple batch and keep it in the fridge for up to 2 weeks and use it in the oven also. It’s delicious with chicken, pork, shrimps even!

Spicy Molasse-Barbecued Drumsticks
2 servings,

Ingredients
3 TBSP bottled chili sauce
1 1/2 TBSP plain or seasoned cider vinegar
1 TBSP light molasses
1 tsp chili powder
1/2 tsp minced chipotle en abodo
1 garlic clove minced
4 (3oz) chicken drumsticks, skin removed
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1 To make the molasses barbecue sauce, combine the chili sauce, vinegar, molasses, chili powder, chipotle en abodo, and garlic in a small saucepan; bring to a boil. Reduce heat to low and simmer, stirring, until thickened, 2-3 minutes.

2 Meanwhile, spray the grill rack with nonstick spray and prepare the grill. Place the chicken on the grill and cook, turning occasionally, about 8 minutes. Brush the chicken with the barbecue sauce. Cook, turning the chicken, until deeply glazed and cooked through, 5-6 minutes longer.

On the Broiler:
Preheat broiler, broil chicken 5 inches from the heat, turning frequently for 12-13 minutes, brush with the sauce and broil 5-6 minutes longer turning once or twice.

Cooking times vary with the size of the drumsticks!

Nutritional Information (2 drumsticks): Calories 204; fat 4g; Carbs 16g; Fiber 1g; Proteins 26g.

Source: Dining for Two, p. 135 Weight Watchers 2004

Chicken-Kale Curry

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This recipe is one of my creations. Often I just start cooking, and make it up as I go and then forget what I did. Bummer! Not this time though, my husband was sitting by taking notes.
This was very tasty and even better as leftovers. We ate it as is, but it would be great over couscous, rice, or even better spaghetti squash!

A few notes about this recipe:

  • I have a Le Creuset cast iron Karahi which is perfect for this, the lid of my 5 quart Dutch oven fits perfectly on it. Any pot that retains heat very well and has a tight fitting lid will do.
  • The amount of spices might be a little intimidating, it’s not all that overwhelming, still adjust to your taste obviously.

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Chicken-Kale Curry
4 servings

Ingredients
1 TBSP oil
4 med, skinless, bone in chicken thighs
1 red onion, quartered, sliced
1 serrano chile, sort of seeded, minced
2 tsp minced garlic (or 2 frozen cubes)
2 carrots, sliced
1/4 cup broccoli, chopped
1 can diced, fire roasted tomatoes
3 cups kale chopped
Spices: 1 TBSP garam masala, 1 tsp curry powder (madras), 1 generous pinch cayenne pepper, 1 generous pinch clove
Sal pepper to taste
1/2 cup chicken broth (to be used as needed)

Heat up oil in a Karahi over medium-high flame (it’s like a wok with a flat bottom). Sprinkle both sides of the chicken pieces generously with the spice mix (I used about 1/3 of the mix). Brown chicken on each side, take out set aside.

Sauteed the onions in the hot karahi until lightly brown (5-8 minutes). Add the Serrano pepper and garlic and cook until fragrant (30-60 seconds), add carrots and broccoli and sauteed about a minute or two until just tender. Add about 2/3 of the spices left, salt and pepper to taste, and sauteed stirring until fragrant, about 30 seconds. Add the tomatoes, 1/4 cup of chicken broth and stir, scrapping the bottom.

Lower the flame to medium-low and dump the kale on top of the mixture (do not stir yet!), sprinkle with more spices and cover. Let the kale steam for about 3 minutes. Uncover and stir to coat the steamed kale with the sauce.

Move the veggies around to make a little “nest” for the chicken thighs put them in and cover them with the mixture. Cover and cook, over medium-low flame for about 20-25 minutes. Stir every once in a while, and add some broth if it gets too dry in there. You want it saucy (not soupy) but you don’t want it to stick either! I cooked it about 1 minute uncovered over high flame at the end to let it thicken up a little more.

Nutritional information*: Calories 176.7; Fat 6.9g; Carbs 13.6g; Fibers 4.0g; Proteins 16.8g.
Source: My brain!

*Nutritional information is calculated using various online calculators and given for informational purpose only. I cannot guarantee 100% accuracy.