There’s garam masala, chile and turmeric in the marinade, and cracked coriander seeds in the dredging mixture.  With these layers of heat, flavor and texture, the seemingly simple chicken recipe represents a complex blend of cultures and traditions — my own blend.  2 cups all-purpose flour  In a large mixing bowl, whisk the kefir with the turmeric, garam masala, chile powder, garlic, salt and black pepper until smooth and completely combined.  When ready to cook, mix all the dry dredge…

There’s garam masala, chile and turmeric in the marinade, and cracked coriander seeds in the dredging mixture. With these layers of heat, flavor and texture, the seemingly simple chicken recipe represents a complex blend of cultures and traditions — my own blend. 2 cups all-purpose flour In a large mixing bowl, whisk the kefir with the turmeric, garam masala, chile powder, garlic, salt and black pepper until smooth and completely combined. When ready to cook, mix all the dry dredge…

Chicken and fresh vegetables combine with a flavorful Asian inspired marinade to create delicious kebabs that are perfect for summer grilling.

Chicken and fresh vegetables combine with a flavorful Asian inspired marinade to create delicious kebabs that are perfect for summer grilling.

Heat a large, oven-safe skillet over high heat, and add enough olive oil to coat the bottom.  Season whole chicken legs (enough to fit in the pan without squeezing too much) with a generous amount of salt and pepper.  When the pan is really hot, sear the chicken legs, skin side down, for 5-7 minutes, until skin is crisp and golden.  Put the pan in the oven and cook for about 30-35 minutes, or until the juices run clear on the chicken when you pierce the thigh.

Heat a large, oven-safe skillet over high heat, and add enough olive oil to coat the bottom. Season whole chicken legs (enough to fit in the pan without squeezing too much) with a generous amount of salt and pepper. When the pan is really hot, sear the chicken legs, skin side down, for 5-7 minutes, until skin is crisp and golden. Put the pan in the oven and cook for about 30-35 minutes, or until the juices run clear on the chicken when you pierce the thigh.

For brightly flavored, fresh-tasting chicken piccata, use a whopping quarter cup of lemon juice, and don't use flour to thicken the sauce.

For brightly flavored, fresh-tasting chicken piccata, use a whopping quarter cup of lemon juice, and don't use flour to thicken the sauce.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

The bavette cut is a well-marbled piece from the end of the sirloin, prized for its flavor. Your butcher might know it as “flap steak”; if not, go with sirloin, hanger, or flank instead.

Onion Dip | A classic sour cream and onion dip recipe made with caramelized onions. Perfect with chips!

Onion Dip | A classic sour cream and onion dip recipe made with caramelized onions. Perfect with chips!

Copycat recipe for Wingers Sticky Fingers. It's pretty dang close to the real deal, which is good enough for me!

Copycat recipe for Wingers Sticky Fingers. It's pretty dang close to the real deal, which is good enough for me!

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